Beef Bourguignon 🥩🍷🥕
Tender, flavorful, and slow-simmered to perfection, this Beef Bourguignon is the ultimate comfort dish — a rich, elegant French classic that transforms simple ingredients into something unforgettable. With melt-in-your-mouth beef, hearty vegetables, and a deep red wine sauce, it’s a meal that feels both rustic and refined — perfect for cozy nights or special gatherings.
Ingredients
- 2½ lbs beef chuck, cut into large cubes
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 6 ounces bacon, diced
- 2 tablespoons flour
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 2 bay leaves
- 3 large carrots, sliced
- 12 pearl onions (or 1 large onion, chopped)
- 1 lb baby potatoes or quartered yellow potatoes
- 8 oz mushrooms, sliced
- 1 tablespoon butter
- Fresh parsley, for garnish
Instructions
Preheat oven to 325°F (160°C). Pat beef dry with paper towels and season with salt and pepper. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
Sear the beef cubes in batches until browned on all sides, then remove and set aside. Add olive oil if needed. In the same pot, sauté onions and carrots for 3–4 minutes until slightly softened. Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle with flour and toss to coat, cooking for another minute to form a light roux.
Pour in red wine and beef broth, scraping the bottom of the pot to release browned bits. Add thyme, bay leaves, and the seared beef (plus any juices). Bring to a gentle simmer, cover, and transfer to the oven. Bake for 2½–3 hours, stirring occasionally, until the beef is fork-tender.
About 30 minutes before the stew finishes, sauté mushrooms in butter until golden and stir them into the stew along with the cooked bacon. Adjust seasoning if needed.
Remove bay leaves and garnish with fresh parsley before serving.
Tips for Success
- Use a good-quality dry red wine — it adds depth and richness to the sauce.
- Don’t rush the browning step; it builds the foundation of flavor.
- For a thicker stew, remove the lid in the last 20 minutes to let the sauce reduce.
Serving Ideas
Serve over creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the luscious sauce. Pair with a glass of the same red wine used in cooking for the ultimate experience.
Nutritional Information (per serving)
Calories: ~580 kcal | Protein: 42g | Carbs: 18g | Fat: 35g
Conclusion
The Beef Bourguignon is a timeless French masterpiece — rustic yet luxurious, comforting yet elegant. Every bite bursts with deep, layered flavors, making it the kind of dish that warms the soul and brings people together around the table. A true labor of love — and one that’s always worth it.