The first time I made Beef Bourguignon, I felt like I’d achieved a culinary milestone. The deep, savory flavors and tender beef were unbelievably comforting, and the subtle richness of the red wine gravy tied everything together. It’s not a quick dish—but trust me, every step makes it worth that first bite.
Now, the recipe has become a go-to for family dinners or special occasions, always filling the room with irresistible aromas and lots of smiles around the table. If you’re ready to impress yourself (and everyone else), here’s how to master this classic dish!
Credit: thekitchn
Ingredients You’ll Need
- 1 tablespoon olive oil – Provides a base for sautéing and adds a subtle flavor.
- 6 ounces of bacon, chopped – Adds smoky depth and pairs perfectly with the wine sauce.
- 3 pounds beef brisket or chuck steak, cut into 2-inch chunks – For fall-apart tenderness, brisket works wonders!
- 1 large carrot, sliced into ½-inch rounds – Adds sweetness and texture to balance the dish.
- 1 large white onion, diced – Essential for building savory flavor.
- 6 garlic cloves, minced (divided) – Fresh garlic is a must for that deep, aromatic finish.
- A pinch of salt and pepper – Enhances the natural flavors at every stage.
- 2 tablespoons flour – Helps thicken the sauce to the perfect consistency.
- 12 pearl onions (optional) – Provide a delightful pop of sweetness if you decide to include them.
- 3 cups red wine (like Pinot Noir) – The star ingredient for a rich, multidimensional gravy.
- 2-3 cups beef stock – Balance the wine with savory broth for the perfect sauce.
- 2 tablespoons tomato paste – Adds a hint of sweetness and a bold tomato flavor.
- 1 beef bouillon cube, crushed – Adds extra depth to the stock.
- 1 teaspoon fresh thyme, chopped – Earthy and fragrant, it complements the other ingredients.
- 2 tablespoons fresh parsley, chopped (divided) – For bursts of freshness in the stew and garnish.
- 2 bay leaves – A classic addition for building aromatic layers.
- 1 pound mushrooms (quartered) – Choose fresh mushrooms for the best results.
- 2 tablespoons butter – For preparing those irresistible buttery mushrooms.
Note: This recipe serves six to eight people generously, making it perfect for family dinners, special occasions, or plenty of leftovers to savor.
How to Switch It Up – Variations to Try
Beef Bourguignon is a forgiving dish, and it’s easy to make adjustments. Here are a few ideas:
- Dairy-Free: Skip the butter and sauté the mushrooms with olive oil.
- Alcohol-Free: Replace the wine with extra beef stock; while you’ll lose the wine’s complexity, the dish will still taste fantastic.
- Gluten-Free: Substitute the flour with cornstarch or a gluten-free flour blend for thickening.
- Flavor Boost: Add an extra clove of garlic, a pinch of smoked paprika, or a splash of balsamic vinegar for more depth.
Cooking Time Breakdown
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
Equipments You’ll Need
- Large Dutch oven or heavy-bottomed pot – Perfect for even cooking and locking in flavors.
- Sharp chef’s knife – Makes chopping ingredients smooth and hassle-free.
- Cutting board – A sturdy surface for prepping veggies and meat.
- Wooden spoon – To stir the pot (literally) without damaging your cookware.
- Colander – For straining the cooked ingredients from the sauce.
- Medium skillet or pan – Ideal for preparing those buttery mushrooms.
How to Make Beef Bourguignon?
Step 1. Sear the Bacon and Beef to Build Flavor
Start by heating olive oil in your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 3 minutes. Transfer it to a plate but leave the rendered fat behind. Pat the beef dry with paper towels, season with salt and pepper, and sear in batches until browned. Remove and set aside with the bacon.
Step 2. Sauté Vegetables for a Flavorful Base
With the remaining fat in the pot, add diced onions and sliced carrots. Cook them until softened, around 3 minutes, before mixing in four cloves of garlic. Cook for another minute, letting the garlic release its aromatic goodness.
Step 3. Combine and Simmer
Return the beef and bacon to the pot. Sprinkle flour over the mixture and toss to coat. Cook for a couple of minutes to remove any raw flour taste. Add pearl onions (if using), wine, and beef stock until the liquid barely covers the beef. Stir in the tomato paste, crushed bouillon, thyme, parsley, and bay leaves. Bring it all to a gentle simmer.
Step 4. Oven Slow-Cooking Time
Preheat your oven to 350°F (175°C). Cover the Dutch oven and transfer it to the oven. Cook for 2½ to 3 hours, stirring occasionally, until the beef is tender and flaky.
Step 5. Prepare Buttery Mushrooms
While the casserole finishes cooking, melt butter in a skillet. Toss in the remaining garlic and mushrooms. Cook over medium heat until the mushrooms are golden and glossy, around 5 minutes.
Step 6. Final Touches
Once the stew is out of the oven, strain the sauce into a pot using a colander. Skim off any fat from the sauce and simmer it over medium heat to thicken slightly. Add the sautéed mushrooms to the stew and pour the refined sauce back over the meat and vegetables.
Credit: cooking.nytime
Additional Tips for the Perfect Beef Bourguignon
- Don’t rush the searing process; searing locks in those rich, savory juices.
- Use a good-quality red wine that you enjoy drinking to elevate the flavors.
- Always taste the gravy before serving and adjust the seasoning if needed.
- Make it ahead of time! The flavors develop beautifully overnight.
How to Serve Beef Bourguignon Like a Pro?
Beef Bourguignon pairs wonderfully with creamy mashed potatoes, buttered noodles, or simple white rice. Garnish with a sprinkle of fresh parsley for added color and brightness. Serve in wide bowls to showcase those tender beef chunks swimming in the luscious sauce. You can also try this ground beef curry recipe for a different take on beef dishes.
Nutritional Information (Per Serving)
This dish is hearty, so indulge in moderation. Approximate values are:
- Calories: 624
- Protein: 59g
- Carbohydrates: 19g
- Fat: 25g
Make-Ahead and Storage Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat gently over low heat on the stove, adding a splash of water or stock to loosen the sauce.
- Freezing: Freeze the cooled stew in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
Why You’ll Love This Recipe?
Here are some reasons this classic dish is a household favorite:
- Rich Flavor: The combination of beef, wine, and herbs creates a mouthwatering depth you’ll love.
- Make-Ahead Friendly: Tastes even better the next day, so perfect for meal prep.
- Customizable: Easily adapt to dietary preferences and ingredient availability.
- A Showstopper: Whether it’s a family dinner or a special occasion, this dish always impresses.
- Comfort Food Done Right: Few dishes are as satisfying as this hearty French stew.
Beef Bourguignon is more than just a meal; it’s an experience. Take your time, enjoy the process, pour yourself a glass of wine, and savor every moment. Happy cooking!
If you’re ready to impress yourself (and everyone else), here’s how to master this classic dish! You can also enjoy similar beef recipes for more inspiration.