Classic Beef Bourguignon Recipe: A Rich & Flavorful French Dish
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.
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.
Notes
To make this Classic Beef Bourguignon even better, try adding crispy bacon for extra flavor, and use fresh herbs like rosemary or tarragon for a fragrant twist. For a richer sauce, add a splash of brandy or cognac while deglazing the pan. Let it simmer longer for even more tender beef and deeper flavors. Finally, finish the dish with a knob of butter to make the sauce extra silky. These tweaks will elevate your dish to perfection!