Classic Beef Bourguignon is a timeless French dish that combines tender beef, aromatic herbs, and a rich red wine sauce. Originating from the Burgundy region of France, this hearty stew is perfect for colder months when you’re craving comfort food. The slow-cooked beef absorbs the flavors of the wine, vegetables, and herbs, resulting in a melt-in-your-mouth texture and complex taste.
Although it requires some time to prepare, the process of making Beef Bourguignon is incredibly rewarding. This dish’s robust, savory flavors make it perfect for special occasions, family dinners, or whenever you want to impress guests. Paired with mashed potatoes, crusty bread, or buttered noodles, it’s sure to become a staple in your culinary repertoire.
Whether you’re an experienced cook or a beginner, making Beef Bourguignon at home is an achievable and highly satisfying task. The slow-braising technique is what transforms the beef into the incredibly tender, flavorful dish we all know and love. Keep reading to discover why this recipe will become your go-to for an unforgettable meal.
Why You Will Love Making This Recipe
One of the best reasons to make Classic Beef Bourguignon is the incredible depth of flavor it offers. The dish is made by slowly simmering beef in red wine, allowing the beef to absorb the rich, full-bodied flavors of the wine and broth. The addition of aromatic vegetables such as onions, carrots, and garlic, along with fresh herbs like thyme and bay leaves, creates a fragrant and savory base that perfectly complements the beef.
Another reason you’ll love making this recipe is its versatility. While it may seem like a fancy dish, it’s surprisingly simple to make. The ingredients are basic, and the process is straightforward. Once everything is simmering, you can simply let it cook on its own, giving you plenty of time to focus on other tasks or relax.
The slow-cooking process also ensures that the beef becomes melt-in-your-mouth tender, and the sauce thickens beautifully, coating the beef and vegetables in a luxurious, velvety texture. Served with mashed potatoes or a warm baguette, this dish is comfort food at its finest. Plus, it makes great leftovers, so you can enjoy the rich flavors for days to come.
Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 12 oz small mushrooms, sliced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Equipment Used
- Dutch Oven or Heavy Pot: A sturdy Dutch oven is perfect for browning the beef and slow-braising it in the oven. It retains heat well, ensuring even cooking.
- Large Skillet: A skillet is useful for sautéing vegetables and browning mushrooms separately, ensuring they retain their texture and flavor before being added to the stew.
- Sharp Knife: A good knife is essential for cutting the beef into cubes, chopping vegetables, and slicing mushrooms.
- Cutting Board: A solid cutting board is important for safely prepping your ingredients.
- Wooden Spoon or Spatula: These tools are ideal for stirring the ingredients and deglazing the pot without damaging your cookware.
- Measuring Cups and Spoons: These are necessary for accurately measuring the wine, broth, herbs, and other ingredients.
- Oven: The beef will need to slow-cook in the oven, so a preheated oven set at 325°F (165°C) is essential.
- Meat Thermometer (optional): While this recipe doesn’t require precise temperature monitoring, a thermometer can help ensure the beef is perfectly tender when done.
Directions & Instructions
- Preheat the oven to 325°F (165°C).
- Brown the beef: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, and brown them in batches, ensuring all sides are seared. Remove the beef from the pot and set aside.
- Sauté vegetables: In the same pot, add the chopped onion and carrots, cooking for about 5 minutes until softened. Add minced garlic and cook for another minute, until fragrant.
- Deglaze the pot: Stir in the tomato paste and cook for 2 minutes, then sprinkle the flour over the vegetables and stir to combine. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the broth and herbs: Return the browned beef to the pot, along with the beef broth, bay leaves, and thyme. Bring the mixture to a simmer.
- Slow cook: Cover the pot and transfer it to the oven. Bake for 2.5-3 hours, or until the beef is fork-tender and the sauce has thickened.
- Prepare mushrooms: While the beef is cooking, melt butter in a skillet over medium heat. Sauté the mushrooms until golden brown, about 5 minutes. Set aside.
- Finish the dish: Once the beef is done cooking, remove the pot from the oven and discard the bay leaves. Stir in the sautéed mushrooms, and season the stew with additional salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, buttered noodles, or crusty bread.
Nutritional Information
Here’s the approximate nutritional information per serving (based on 6 servings):
- Calories: 450
- Protein: 42g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 3g
- Sodium: 600mg
This dish is packed with protein and rich in flavors, making it a satisfying, hearty meal. The slow-cooked beef provides a generous dose of protein, while the sauce adds flavor and a touch of richness. While it’s higher in fat, the dish balances out well with the vegetables and wine, making it perfect for a special dinner.
Variations
- Add Bacon: For extra richness, sauté some chopped bacon in the pot before adding the beef. The bacon fat will add another layer of flavor to the dish.
- Vegetarian Version: Swap out the beef for hearty vegetables like mushrooms, root vegetables, or even seitan for a plant-based version of this classic.
- Make it Spicy: Add a pinch of red pepper flakes or a bit of hot sauce to the dish for a touch of heat that contrasts with the wine’s depth.
Frequently Asked Questions
Can I make Beef Bourguignon ahead of time?
Yes! Beef Bourguignon tastes even better the next day, as the flavors continue to meld. You can prepare it a day ahead, store it in the fridge, and simply reheat it when you’re ready to serve.
What kind of wine should I use for Beef Bourguignon?
Traditionally, Burgundy wine is used, as it complements the dish perfectly. However, any full-bodied red wine, such as Pinot Noir or Cabernet Sauvignon, will work well.
Can I freeze Beef Bourguignon?
Yes, Beef Bourguignon freezes beautifully. Store it in an airtight container for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it on the stove.
Pro Tips By Emma
- Sear the beef properly: Browning the beef well before braising will add a lot of depth and flavor to the final dish.
- Use a Dutch oven: A heavy Dutch oven is ideal for even cooking and helps maintain the heat needed for slow-braising.
- Patience is key: Allow the beef to cook low and slow in the oven for tender, melt-in-your-mouth results. Don’t rush the process!
Serving Suggestions
Classic Beef Bourguignon pairs beautifully with mashed potatoes, buttered noodles, or a crusty French baguette. The rich sauce is perfect for soaking up with bread or serving over potatoes. For a complete meal, add a side of roasted vegetables or a light green salad with a tangy vinaigrette to balance the richness of the stew.
Classic Beef Bourguignon Recipe: A Rich & Flavorful French Dish
Equipment
- Dutch Oven or Heavy Pot: A sturdy Dutch oven is perfect for browning the beef and slow-braising it in the oven. It retains heat well, ensuring even cooking.
- Large Skillet: A skillet is useful for sautéing vegetables and browning mushrooms separately, ensuring they retain their texture and flavor before being added to the stew.
- Sharp Knife: A good knife is essential for cutting the beef into cubes, chopping vegetables, and slicing mushrooms.
- Cutting Board: A solid cutting board is important for safely prepping your ingredients.
- Wooden Spoon or Spatula: These tools are ideal for stirring the ingredients and deglazing the pot without damaging your cookware.
- Measuring Cups and Spoons: These are necessary for accurately measuring the wine, broth, herbs, and other ingredients.
- Oven: The beef will need to slow-cook in the oven, so a preheated oven set at 325°F (165°C) is essential.
- Meat Thermometer (optional): While this recipe doesn't require precise temperature monitoring, a thermometer can help ensure the beef is perfectly tender when done.
Ingredients
- 2 lbs beef chuck roast cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 2 cups red wine preferably Burgundy
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 12 oz small mushrooms sliced
- 2 tablespoons butter
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 325°F (165°C).
- Brown the beef: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, and brown them in batches, ensuring all sides are seared. Remove the beef from the pot and set aside.
- Sauté vegetables: In the same pot, add the chopped onion and carrots, cooking for about 5 minutes until softened. Add minced garlic and cook for another minute, until fragrant.
- Deglaze the pot: Stir in the tomato paste and cook for 2 minutes, then sprinkle the flour over the vegetables and stir to combine. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the broth and herbs: Return the browned beef to the pot, along with the beef broth, bay leaves, and thyme. Bring the mixture to a simmer.
- Slow cook: Cover the pot and transfer it to the oven. Bake for 2.5-3 hours, or until the beef is fork-tender and the sauce has thickened.
- Prepare mushrooms: While the beef is cooking, melt butter in a skillet over medium heat. Sauté the mushrooms until golden brown, about 5 minutes. Set aside.
- Finish the dish: Once the beef is done cooking, remove the pot from the oven and discard the bay leaves. Stir in the sautéed mushrooms, and season the stew with additional salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, buttered noodles, or crusty bread.