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Classic Beef Bourguignon

Classic Beef Bourguignon: Comfort in Every Savory Bite

This Classic Beef Bourguignon recipe is a comforting French dish that blends tender beef and rich red wine sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 slices Bacon Can be substituted with pancetta or omitted for a lighter option.
  • 2 pounds Beef Chuck Alternatives include brisket or shank.
  • 2 tablespoons Unsalted Butter Replace with olive oil for a dairy-free version.
  • 1 medium Yellow Onion Substitute with shallots for a milder flavor.
  • 3 medium Carrots
  • 4 cloves Garlic Fresh is preferred for optimal flavor.
  • 2 tablespoons Tomato Paste Some may use fresh tomatoes.
  • 2 tablespoons All-Purpose Flour Can be replaced with cornstarch mix for gluten-free.
  • 750 ml Burgundy Wine Any bold red wine like Merlot or Cabernet Sauvignon works.
  • 2 cups Beef Stock Homemade stock is ideal.
  • 1 tablespoon Better than Bouillon Can be omitted if desired.
  • 2 teaspoons Fresh Thyme Substitute with dried thyme if fresh is unavailable.
  • 2 leaves Bay Leaves
  • 1 cup Frozen Pearl Onions Fresh can be used with more prep.
  • 8 ounces Cremini Mushrooms Other mushroom varieties can substitute.
  • 1 teaspoon Kosher Salt Adjust based on taste preference.
  • 1/2 teaspoon Freshly Cracked Pepper Regular black pepper can be used.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C) and prepare your ingredients.
  2. Cook the chopped bacon in a Dutch oven over medium-low heat for 5-7 minutes until browned and crispy. Remove bacon, leaving the fat in the pot.
  3. Season beef chuck, then sear in the same pot over medium-high heat in batches for 8-10 minutes. Set aside when browned.
  4. Reduce heat to medium, add butter, then cook onions and carrots for 5 minutes. Add minced garlic and tomato paste, cooking for 2-3 minutes.
  5. Sprinkle flour over the mix, stir for 2-3 minutes, then deglaze with Burgundy wine. Add beef stock and better than bouillon.
  6. Combine all ingredients back into the pot, adding thyme and bay leaves. Cover and bake in the oven for 2.5 hours.
  7. Sauté remaining butter, pearl onions, and mushrooms in a skillet for 8-10 minutes until browned.
  8. After 2.5 hours, stir in sautéed onions and mushrooms, then return to the oven for another 45-60 minutes until beef is fork-tender.
  9. Allow to rest covered for 30 minutes before serving with mashed potatoes or crusty bread.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 12mgCalcium: 50mgIron: 4mg

Notes

This dish can be made a day in advance, and the flavors will meld beautifully overnight. It also freezes well for future meals.

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