Classic Beef Bourguignon Recipe

Classic Beef Bourguignon Recipe – A French Delight

Beef Bourguignon, also known as Beef Burgundy, is a classic French stew made with tender beef slow-cooked in red wine, aromatic herbs, and vegetables. This rich and flavorful dish is perfect for a cozy dinner or a special occasion.

If you love comfort food recipes, this easy Beef Bourguignon recipe will become a favorite in your kitchen!

Ingredients for Beef Bourguignon

For the Stew:

• ½ lb bacon, cut into 1-inch pieces

• 3 lbs chuck roast, cut into large cubes (or use bottom round, top round, or brisket)

• ½ cup flour

• Salt & black pepper, to taste

• 3 tbsp olive oil (if needed)

• 1 large white onion, diced (about 1.5 to 2 cups)

• 3 medium carrots, cut into 2-inch pieces

• 6 cloves garlic, minced

• ¼ cup tomato paste

• 8-14 sprigs fresh thyme, tied with butcher’s twine

• 2 bay leaves

• 3 cups Pinot Noir (Burgundy wine)

• 3 cups beef stock

For the Garnish:

• 2 tbsp olive oil

• 1 ½ cups pearl onions (frozen, thawed & dried)

• 8 oz mushrooms, quartered

• 2 tbsp butter

Step-by-Step Instructions

1. Prepare the Beef & Bacon

• Preheat the oven to 350°F (175°C).

• Cook bacon in a large Dutch oven over medium heat until crispy. Remove and set aside.

• Pat the chuck roast dry and cut into large cubes.

• Mix flour, salt, and pepper in a bowl. Dredge the beef, shaking off excess flour.

• Sear the beef in batches in the bacon fat for 2-3 minutes per side until browned. Remove and set aside.

2. Sauté the Vegetables

• In the same pot, sauté the carrots for 3-4 minutes, then remove.

• Add the onions and cook for 5-6 minutes until soft.

• Stir in garlic and cook for 30 seconds.

• Mix in tomato paste, cooking for 4-5 minutes to enhance flavors.

3. Build the Braise

• Sprinkle in the remaining flour and stir.

• Pour in 3 cups of red wine (Pinot Noir) and beef stock, scraping the bottom of the pot.

• Add thyme, bay leaves, seared beef, and cooked bacon. Stir well.

• Cover and transfer to the oven for 2.5 to 3.5 hours, checking at the 2-hour mark for tenderness.

4. Prepare Mushrooms & Pearl Onions

• Heat a pan over medium heat for 3 minutes.

• Sauté pearl onions for 2 minutes until browned. Remove and set aside.

• Add mushrooms, cooking for 3-4 minutes.

• Stir in butter and return the pearl onions to the pan.

5. Final Touch & Serving

• Remove the stew from the oven and skim excess fat.

• Discard the thyme bundle & bay leaves.

• Add the sautéed mushrooms and pearl onions to the stew and stir gently.

Serving Suggestions:

• Serve Beef Bourguignon with mashed potatoes, buttered noodles, or crusty French bread.

• Garnish with fresh parsley for extra flavor.

Pro Tips for the Best Beef Bourguignon

• Use high-quality wine – Pinot Noir (Burgundy) gives the best flavor.

• Make it ahead – The flavors intensify overnight.

• Thicken the sauce – Simmer separately if needed.

• Don’t skip the mushrooms & pearl onions – They enhance the dish.

FAQs About Beef Bourguignon

1. Can I make Beef Bourguignon in a slow cooker?

Yes! Sear the beef first, then add all ingredients to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

2. What wine is best for Beef Bourguignon?

A dry red wine like Pinot Noir (Burgundy), Merlot, or Cabernet Sauvignon works best. Avoid sweet wines.

3. Can I use a different cut of beef?

Yes! Besides chuck roast, you can use bottom round, top round, or brisket. Just ensure the beef is well-marbled for tenderness.

4. How do I store and reheat leftovers?

• Store in an airtight container in the fridge for up to 4 days.

• Reheat on the stovetop over low heat, stirring occasionally.

• For longer storage, freeze for up to 3 months and thaw overnight in the fridge.

5. What can I serve with Beef Bourguignon?

It pairs well with:

• Mashed potatoes

• Buttered egg noodles

• Crusty French bread

• Rice or polenta

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