Classic Beef Bourguignon Recipe

There’s something magical about a pot of Classic Beef Bourguignon simmering away on the stove. The rich aroma of tender beef, earthy vegetables, and red wine fills the kitchen, promising a meal that's as comforting as it is elegant. This timeless French recipe, made famous by Julia Child, is perfect for a cozy family dinner or a sophisticated gathering with friends.

this Recipes

The first time I made Beef Bourguignon, I was amazed at how a few simple ingredients transformed into such a luxurious dish. With patience and a little love, you can create a stew that rivals any French bistro. Let’s dive in and bring this classic to your table.

Why You’ll Love This Classic Beef Bourguignon

This Beef Bourguignon recipe is truly a labor of love—and the rewards are more than worth it.

First and foremost, the flavors are unforgettable. Tender beef, slow-cooked in a rich wine sauce, mingles with sweet onions, carrots, and savory mushrooms for a dish that’s the epitome of comfort food.

It’s also a dish that’s surprisingly approachable. While it requires some time, the steps are straightforward, and the result is well worth the effort.

Plus, this recipe is endlessly versatile. Pair it with mashed potatoes, buttered noodles, or crusty bread for a satisfying meal. And because it reheats beautifully, it’s a great make-ahead option for busy weeks.

Ingredients Notes

Creating the perfect Beef Bourguignon starts with high-quality, well-chosen ingredients. Here's what you'll need:

• Beef Chuck Roast: This affordable cut is perfect for braising, becoming fork-tender after slow cooking. Look for a well-marbled piece for maximum flavor.
• Red Wine: A robust wine like Burgundy, Pinot Noir, or Merlot is essential. The wine reduces during cooking, infusing the dish with its deep, complex flavor.
• Beef Stock: Use a high-quality, low-sodium beef stock to enhance the sauce. Homemade stock is even better if you have it!
• Pearl Onions: These little gems add a sweet, delicate flavor to the stew. Fresh or frozen pearl onions work equally well.
• Mushrooms: Choose cremini or white button mushrooms for their hearty, earthy flavor. Slice them thick to ensure they hold their texture during cooking.
• Bacon or Lardons: Smoky bacon adds a depth of flavor that elevates the entire dish.

You’ll also need some kitchen staples like garlic, carrots, tomato paste, and a bouquet garni (a bundle of thyme, bay leaves, and parsley) to tie the flavors together. A sturdy Dutch oven or heavy pot is essential for even cooking.

How to Make Classic Beef Bourguignon

Making Beef Bourguignon is a process that’s as enjoyable as eating the final dish. Follow these steps for the best results:

1. Prep and Sear the Beef: Begin by cutting your beef into 2-inch cubes. Pat the pieces dry with paper towels, season with salt and pepper, and sear them in a hot Dutch oven with a little oil. Work in batches to avoid overcrowding, letting each piece develop a golden crust.
2. Cook the Bacon: After the beef is seared, set it aside and cook diced bacon or lardons in the same pot until crispy. This step adds a smoky base layer to the stew.
3. Build the Base: Sauté sliced carrots, pearl onions, and garlic in the rendered bacon fat. Add tomato paste and cook for a minute to develop its sweetness. Sprinkle in flour and stir to coat the vegetables, which will help thicken the sauce.
4. Deglaze with Wine: Pour in your red wine, scraping up the flavorful browned bits from the bottom of the pot. This step unlocks the dish’s deep, savory flavor.
5. Simmer the Stew: Add the beef back to the pot along with beef stock, mushrooms, and your bouquet garni. Bring the mixture to a simmer, cover, and cook on low heat for 2.5 to 3 hours, stirring occasionally. The beef should be incredibly tender, and the sauce thickened and glossy.
6. Finish and Serve: Remove the bouquet garni and adjust the seasoning with salt and pepper. Serve the stew hot, ladled over mashed potatoes, egg noodles, or with crusty bread on the side.

Storage Options

One of the best things about Beef Bourguignon is how well it stores and reheats. Here’s how to keep it fresh:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen as the stew sits.
• Freeze: Place the cooled stew in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm the stew gently on the stovetop over medium heat, adding a splash of beef stock or water to loosen the sauce if needed.

Variations and Substitutions

This classic recipe is incredibly versatile, so feel free to make it your own:

• Wine-Free Version: Substitute the red wine with extra beef stock and a splash of balsamic vinegar for a tangy, rich sauce.
• Vegetarian Option: Replace the beef with hearty vegetables like eggplant and extra mushrooms. Use vegetable stock and a touch of soy sauce for depth.
• Gluten-Free Alternative: Swap the flour for cornstarch or a gluten-free thickener. Be sure to use gluten-free stock as well.
• Meat Options: Short ribs or lamb make excellent substitutes for beef chuck, offering a slightly different flavor profile.
• Spices: Add a pinch of smoked paprika or ground cloves for a unique twist.

The beauty of Beef Bourguignon lies in its adaptability, so don’t be afraid to get creative!

Making this Classic Beef Bourguignon is a culinary journey that rewards you with a soul-warming dish full of rich, robust flavors. Whether it’s a Sunday family dinner or a meal to impress guests, this recipe will quickly become a favorite. Bon appétit!

Print