Beef Bourguignon

Why You’ll Love This Recipe

Beef Bourguignon is loved for its incredible depth of flavor. The beef slowly braises in red wine and broth, creating a rich and aromatic sauce that becomes more flavorful the longer it cooks.

Another reason this recipe stands out is the tender texture of the beef. Slow cooking transforms tougher cuts into melt-in-your-mouth bites while the vegetables add natural sweetness and balance.

It is also a perfect dish for special dinners or cozy family meals. The flavors develop even more over time, making it an excellent recipe to prepare ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into cubes
olive oil
bacon, chopped
onion, chopped
garlic, minced
carrots, sliced
mushrooms, halved
tomato paste
all-purpose flour
beef broth
dry red wine
fresh thyme
bay leaves
salt
black pepper
butter
fresh parsley, chopped

Directions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add the chopped bacon and cook until crisp. Remove and set aside.
3. In the same pot, brown the beef cubes on all sides, then remove and set aside.
4. Add the chopped onion and cook until softened.
5. Stir in the garlic and cook for about 1 minute until fragrant.
6. Add the sliced carrots and cook for several minutes.
7. Stir in the tomato paste and cook briefly to deepen the flavor.
8. Sprinkle the flour over the mixture and stir well.
9. Slowly pour in the red wine and beef broth, stirring to create a smooth sauce.
10. Return the beef and bacon to the pot.
11. Add thyme, bay leaves, salt, and black pepper.
12. Bring the mixture to a gentle simmer.
13. Cover and cook on low heat for about 2 to 2½ hours until the beef becomes tender.
14. In a separate pan, sauté the mushrooms in butter until golden.
15. Add the mushrooms to the stew during the last 20 minutes of cooking.
16. Remove the bay leaves and adjust seasoning if needed.
17. Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 6 servings

Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Variations

There are several ways to adapt Beef Bourguignon depending on your preferences.

Some versions include pearl onions instead of chopped onions for a more traditional presentation. Others add potatoes directly to the stew to make it a complete one-pot meal.

For a richer flavor, a splash of brandy can be added along with the wine. You can also substitute pancetta for bacon while maintaining the same cooking method.

If you prefer a lighter version, you can reduce the amount of bacon and increase the vegetables.

Storage/Reheating

Beef Bourguignon stores very well and often tastes even better the next day.

Allow the stew to cool completely before storing it in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the stew for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a small amount of broth if the sauce becomes too thick.

Microwave reheating can also be used by heating in short intervals and stirring between each interval.

FAQs

What cut of beef is best for Beef Bourguignon?

Beef chuck or stewing beef works best because it becomes tender during the long braising process.

Do I have to use red wine?

Red wine is traditional and adds depth of flavor, but it can be replaced with additional beef broth if preferred.

Can I make Beef Bourguignon ahead of time?

Yes. In fact, the flavor improves when the stew rests overnight in the refrigerator.

What should I serve with Beef Bourguignon?

It pairs well with mashed potatoes, buttered noodles, rice, or crusty bread.

Can I freeze Beef Bourguignon?

Yes. It freezes well for up to three months when stored in airtight containers.

Why is my beef tough?

The beef may need more cooking time. Slow braising helps break down tougher cuts of meat.

Can I cook this in a slow cooker?

Yes. Brown the beef and vegetables first, then cook everything in a slow cooker on low for 6–8 hours.

Should the wine cook off?

Yes. Simmering the stew allows the alcohol to cook off while leaving the rich flavor behind.

Can I add potatoes to the stew?

Yes. Diced potatoes can be added during the last hour of cooking.

What herbs are commonly used in this dish?

Thyme and bay leaves are commonly used to give the stew its classic aromatic flavor.

Conclusion

Beef Bourguignon is a timeless French dish known for its deep, comforting flavors and tender braised beef. The combination of red wine, herbs, vegetables, and slow cooking creates a rich stew that feels both rustic and elegant. Whether served for a special occasion or a cozy family dinner, this classic recipe is sure to impress and satisfy.

Beef Bourguignon

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Beef Bourguignon is a classic French stew made with tender chunks of beef slowly braised in red wine with vegetables, herbs, and a rich savory sauce. This slow-cooked dish develops deep flavor and a comforting texture, making it perfect for hearty family dinners or special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Braising
• Cuisine: French
• Diet: Halal

Ingredients

• 2 lbs beef chuck, cut into cubes
• 2 tablespoons olive oil
• 4 oz bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 8 oz mushrooms, halved
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 2 cups dry red wine
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add chopped bacon and cook until crisp. Remove and set aside.
3. In the same pot, brown the beef cubes on all sides, then remove and set aside.
4. Add chopped onion and cook until softened.
5. Stir in minced garlic and cook for about 1 minute until fragrant.
6. Add sliced carrots and cook for several minutes.
7. Stir in tomato paste and cook briefly to deepen the flavor.
8. Sprinkle flour over the mixture and stir well.
9. Slowly pour in red wine and beef broth while stirring to create a smooth sauce.
10. Return the beef and bacon to the pot.
11. Add thyme, bay leaves, salt, and black pepper.
12. Bring to a gentle simmer, then cover and cook on low heat for 2 to 2½ hours until the beef is tender.
13. In a separate pan, sauté mushrooms in butter until golden.
14. Add the mushrooms to the stew during the last 20 minutes of cooking.
15. Remove bay leaves, garnish with fresh parsley, and serve warm.

Notes

• The stew tastes even better the next day as the flavors deepen.
• If avoiding alcohol, replace the red wine with additional beef broth.
• Serve with mashed potatoes, buttered noodles, or crusty bread.

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 5g
• Sodium: 760mg
• Fat: 30g
• Saturated Fat: 11g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 48g
• Cholesterol: 120mg