Why make this recipe
Beef Bourguignon is a classic French dish that warms the heart and soul. It’s rich, comforting, and perfect for gatherings or cozy dinners at home. This recipe, inspired by Julia Child, takes you through every step to create a mouthwatering stew. By using simple, quality ingredients and a slow cooking method, you’ll build deep flavors that will impress anyone at your table. It’s a dish that speaks of love, patience, and the joy of good home cooking.
How to make Beef Bourguignon
Ingredients:
- 3 pounds chuck roast or bottom round, cut into 2-inch cubes
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- Salt and freshly ground black pepper
- 1 large yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
- 2 cups beef broth, preferably low-sodium
- 2 bay leaves
- 4-5 fresh thyme sprigs (or 1 teaspoon dried)
- 3-4 fresh parsley sprigs
- 1 pound small pearl onions, peeled
- 1 pound button or cremini mushrooms, quartered
- 2 tablespoons butter
- Fresh parsley for serving
Directions:
- Prepare the Bacon Base: Heat your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook slowly until crispy and golden, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, but keep the bacon fat in the pot.
- Brown the Beef Properly: Pat beef cubes dry and season them with salt and pepper. Working in batches, brown beef pieces in the bacon fat over medium-high heat for about 12-15 minutes until they develop a caramelized crust.
- Build the Aromatic Base: Remove beef and add sliced onions and carrots to the same pot. Cook until they soften and caramelize, about 8 minutes. Stir in the tomato paste and garlic for a minute until fragrant. Add flour over veggies and cook for another 2 minutes to remove the raw taste.
- Create the Braising Liquid: Slowly pour wine into the pot, scraping up browned bits from the bottom. Add beef broth and herbs, then return beef and bacon to the pot. Ensure the liquid barely covers the meat; add more broth if needed.
- The Long, Slow Braise: Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally and adding liquid if necessary, until the beef is fork-tender and the sauce coats the back of a spoon.
- Prepare the Garnish: In the last hour of braising, sauté pearl onions in butter until golden, about 15 minutes. In a separate pan, cook mushrooms until golden brown and moisture evaporates, about 10 minutes.
- Finish and Rest: Remove bay leaves and herb stems, then gently fold in sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving.
How to serve Beef Bourguignon
Serve Beef Bourguignon in deep bowls for a rustic touch. You can garnish with fresh parsley for color. This dish pairs wonderfully with crusty bread or over creamy mashed potatoes, noodles, or rice to soak up the rich sauce.
How to store Beef Bourguignon
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove or in the microwave until heated through. The flavors often improve after a day or two, making it an excellent dish for meal prep.
Tips to make Beef Bourguignon
- Don’t rush the browning of the meat; take your time to develop a good crust for flavor.
- Using quality ingredients, especially the wine, makes a significant difference in the final taste.
- If you can, prepare it a day ahead. The stew tastes even better as the flavors meld overnight.
Variation
You can add other vegetables like potatoes or replace the pearl onions with shallots for a different flavor. For a spicy kick, consider adding a pinch of red pepper flakes.
FAQs
1. Can I use a different cut of beef?
Yes! Brisket or round can be good alternatives, but chuck roast is preferred for its tenderness after cooking.
2. Can I make this dish in a slow cooker?
Absolutely! After browning the meat and veggies, transfer everything to a slow cooker and cook on low for 6-8 hours.
3. Is there a way to make it gluten-free?
Yes! Substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the stew.
Enjoy making this delightful Beef Bourguignon and savor every bite!
Beef Bourguignon
Ingredients
Method
- Heat your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook slowly until crispy and golden, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, but keep the bacon fat in the pot.
- Pat beef cubes dry and season them with salt and pepper. Working in batches, brown beef pieces in the bacon fat over medium-high heat for about 12-15 minutes until they develop a caramelized crust.
- Remove beef and add sliced onions and carrots to the same pot. Cook until they soften and caramelize, about 8 minutes. Stir in the tomato paste and garlic for a minute until fragrant. Add flour over veggies and cook for another 2 minutes to remove the raw taste.
- Slowly pour wine into the pot, scraping up browned bits from the bottom. Add beef broth and herbs, then return beef and bacon to the pot. Ensure the liquid barely covers the meat; add more broth if needed.
- Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally and adding liquid if necessary, until the beef is fork-tender and the sauce coats the back of a spoon.
- In the last hour of braising, sauté pearl onions in butter until golden, about 15 minutes. In a separate pan, cook mushrooms until golden brown and moisture evaporates, about 10 minutes.
- Remove bay leaves and herb stems, then gently fold in sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving.