Beef Bourguignon is a classic French stew that’s packed with tender beef simmered in rich red wine. It’s filled with veggies like carrots and onions, making it super tasty!
This dish brings everyone together, warming both hearts and bellies. I love to serve it with crusty bread to soak up that yummy sauce. It’s like a cozy hug in a bowl! 🥖❤️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal as it becomes tender after long cooking. If you can’t find it, you might try brisket or round, but avoid lean cuts. They won’t have the same richness.
Bacon: I love using pancetta for its depth of flavor, but regular bacon works too! For a lower-fat option, try turkey bacon or leave it out entirely if you’re vegetarian.
Red Wine: Burgundy wine is traditional, but any dry red wine will do! If you don’t drink, replace it with more beef stock and a splash of vinegar for acidity.
Pearl Onions: These add nice flavor and texture, but they’re sometimes hard to find. You can substitute with chopped regular onions or shallots if needed.
Mushrooms: I prefer cremini mushrooms for their hearty taste. If you like, you can switch them with button mushrooms or even skip if mushrooms aren’t your thing!
How Do I Get the Beef Perfectly Tender?
Getting the beef tender is all about cooking it low and slow. Start by browning the meat. This step builds flavor, so don’t rush it! After that, let it simmer in the oven; it’s the perfect way to melt the connective tissue.
- Preheat oven to 325°F (160°C).
- Once the beef is browned, ensure it’s nestled back in the pot with liquids so it can cook gently.
- Keep it covered while it cooks to trap steam, which helps everything tenderize nicely.
- After 2.5 to 3 hours, check if the beef pulls apart easily with a fork—that’s your cue it’s ready!
Beef Bourguignon Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tbsp olive oil or vegetable oil, divided
- 6 oz (170 g) bacon or pancetta, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (475 ml) red Burgundy wine or other good-quality dry red wine
- 2 cups (475 ml) beef stock
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 bay leaves
For the Vegetables:
- 1 lb (450 g) pearl onions, peeled
- 8 oz (225 g) cremini or white mushrooms, halved or quartered
- 2 tbsp unsalted butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
Preparing Beef Bourguignon takes about 30 minutes of hands-on cooking time, followed by 2.5 to 3 hours of simmering in the oven. It’s the perfect recipe for a cozy weekend meal.
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 325°F (160°C). Pat your beef chuck dry with paper towels. This helps achieve that lovely brown sear! Season generously with salt and pepper.
2. Brown the Beef:
In a large, heavy ovenproof pot (or Dutch oven), heat 2 tablespoons of oil over medium-high heat. Add your seasoned beef in batches, browning each piece for about 3-4 minutes per side until they are deep brown. Once browned, remove the beef from the pot and set it aside. This step builds so much flavor! 😊
3. Cook the Bacon:
Add the diced bacon to the pot and cook until it gets nice and crispy. Use a slotted spoon to remove the bacon and set it aside as well.
4. Sauté the Veggies:
Now, add the chopped onion and sliced carrots to the pot, stirring until they soften up, which takes about 5 minutes. Next, add the minced garlic and cook for an additional minute to release that wonderful aroma!
5. Thicken the Mixture:
Sprinkle the flour over the veggies in the pot and stir well, letting it cook for about 1-2 minutes. This helps to get rid of that raw flour taste.
6. Add the Wine and Broth:
Slowly pour in the red wine, using a wooden spoon to scrape up all those tasty brown bits stuck to the bottom of the pot. Next, add the beef stock, tomato paste, thyme, and bay leaves. Give everything a good stir!
7. Combine and Cook:
Return the browned beef and crispy bacon to the pot. Bring everything to a gentle simmer, then cover with a lid and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours until the beef is fork-tender—your house is going to smell amazing!
8. Sauté Pearl Onions and Mushrooms:
While the stew is simmering away, melt 1 tablespoon of butter in a skillet over medium heat. Add your pearl onions and sauté until they are golden and tender, which takes about 8 minutes. Remove from the skillet and set them aside.
9. Cook Mushrooms:
In the same skillet, melt the remaining butter and sauté the mushrooms until they are beautifully browned and cooked through, about 6 minutes. Set these aside too—they’ll add so much flavor!
10. Combine and Finish:
Once the beef is ready, take the pot out of the oven. Stir in the sautéed pearl onions and mushrooms. Let it simmer uncovered on the stove for another 10 minutes to meld those flavors and thicken the sauce a bit more. Remember to remove the bay leaves!
11. Serve and Enjoy:
Garnish with freshly chopped parsley and serve your Beef Bourguignon hot, ideally with some creamy mashed potatoes, crusty bread, or buttered noodles for a perfect meal! Enjoy! 🍽️
Can I Use Different Cuts of Beef?
Yes, you can! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round. Avoid lean cuts, as they won’t achieve the same rich flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. Just thaw in the fridge before reheating!
Can I Make This Recipe Ahead of Time?
Absolutely! Beef Bourguignon tastes even better the next day as the flavors meld together. Prepare it a day ahead and store it in the fridge. Reheat gently on the stove before serving.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with additional beef stock and add a splash of vinegar for acidity. This will help maintain a balanced flavor in the stew.