Beef Bourguignon, also known as Beef Burgundy, is a classic French dish that is hearty, flavorful, and perfect for cozy dinners or special occasions. This rich and savory stew is packed with tender beef, vegetables, and a delicious red wine sauce that will leave you wanting more.
Why You’ll Love This Recipe?
- Great Flavors: The combination of beef, red wine, and aromatic herbs creates a depth of flavor that is truly irresistible.
- Easy Prep: While this dish requires some time to cook, the prep work is simple and straightforward, making it a great option for a weekend meal.
- Perfect for Meal Prep: Beef Bourguignon tastes even better the next day, so it’s an excellent make-ahead option for busy weekdays.
Ingredient Notes:
- Beef Chuck: Adds richness and flavor to the stew, can be substituted with beef stew meat.
- Bacon: Adds a smoky flavor and richness, can be omitted for a vegetarian version.
- Red Wine: Adds depth and complexity to the sauce, use a good quality Pinot Noir or Cote du Rhone.
- Pearl Onions: Adds sweetness to the dish, can be substituted with shallots.
- Cremini Mushrooms: Adds earthiness and texture, can be substituted with button mushrooms.
Step-by-Step Instructions:
- Preheat the oven to 350°F.
- Pat the beef dry with paper towels and season with salt and pepper.
- In a small bowl, combine flour, salt, and pepper.
- Cook the bacon in a Dutch oven until crispy, then remove and set aside.
- Sear the beef in batches until browned on all sides, then remove and set aside.
- Cook the carrots, onions, and garlic until softened.
- Add the beef and bacon back to the pot, sprinkle with flour, and cook for a few minutes.
- Deglaze the pot with red wine and cognac, then add beef broth, tomato paste, thyme, and bay leaf.
- Cover and cook in the oven for 2 hours, stirring occasionally.
- Prepare the pearl onions and mushrooms in a separate pan.
- Add the onion and mushroom mixture to the stew and simmer on the stovetop for 15 minutes.
- **Season to taste and serve over mashed potatoes or egg noodles.
Helpful Tips:
- Use a good quality wine: The wine you use will greatly impact the flavor of the dish, so choose one that you enjoy drinking.
- Let it rest: Beef Bourguignon tastes even better the next day, so consider making it ahead of time for even more flavor.
- Don’t rush the browning: Searing the beef and vegetables properly will add depth to the dish, so take your time with this step.
Expert Tips for the Best Results:
- Use a heavy-bottomed pot: A Dutch oven or similar pot is ideal for even cooking and heat retention.
- Don’t skip the bacon: The bacon adds richness and flavor to the dish, so it’s worth including.
- Adjust seasoning: Taste the stew before serving and adjust the seasoning as needed for the best flavor.
Serving Suggestions:
Beef Bourguignon is best served over mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce. Pair it with a glass of red wine and a side salad for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to maintain moisture.
Frequently Asked Questions:
- Can I freeze Beef Bourguignon? Yes, this dish freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- Can I use a slow cooker for this recipe? Yes, you can adapt this recipe for a slow cooker by adjusting the cooking times accordingly.
- Can I use a different cut of beef? While chuck is traditional, you can use stew meat, brisket, or even short ribs for a different texture.
Conclusion:
Beef Bourguignon is a classic French dish that is sure to impress your family and friends. With its rich flavors and hearty ingredients, this stew is perfect for any occasion. Give this recipe a try and enjoy a taste of France in your own home!
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Beef Bourguignon (Beef Burgundy) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: French
Description
Beef Bourguignon is a classic French dish featuring tender beef stewed in red wine with bacon, mushrooms, and pearl onions, creating a rich and flavorful meal.
Ingredients
Units
Scale
Main Ingredients:
- 3 lbs. boneless beef chuck
- kosher salt
- freshly ground black pepper
- 2 tbsp all-purpose flour
- 8 slices bacon
Vegetables:
- 5 carrots
- 1 large yellow onion
- 4 cloves garlic
Other Ingredients:
- 750 ml red wine
- 1/2 cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 4 tbsp unsalted butter
- 1 lb. frozen pearl onions
- 1 lb. fresh cremini mushrooms
Instructions
- Preheat the oven to 325°F
- Pat the beef dry with paper towels, season with salt & pepper; set aside.
- In a small bowl, combine the flour, salt, and pepper; set aside.
- Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.
- Add 1-tablespoon canola oil to the pot and wait 30 seconds to allow the oil to heat. Add about 1/3rd beef cubes to the pot, turning as needed, to sear all sides. Repeat with remaining beef searing 1/3rd of the beef at a time. Transfer the beef to the same plate with the bacon.
- Add the carrots and chopped onions to the Dutch oven. Sprinkle with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Cook 8-12 minutes or until the vegetables have lightly browned. Add half the minced garlic and cook another 30 seconds.
- Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle flour over the meat/vegetable mixture and cook, stirring often, for 5 minutes.
- Add the wine slowly while deglazing (scraping the flavorful bits) the pan. Add the cognac and enough beef broth to almost cover the meat.
- Add the tomato paste, thyme leaves, and bay leaf and stir. Bring back to a simmer, cover the pot with a tight-fitting lid and place it in the oven.
- Cook the beef 2-3 hours, stirring occasionally, until the meat is fork-tender.
- While the beef cooks, prepare the onions & mushrooms. Heat 2 tbsp butter in a medium saucepan over medium-low heat. Add the thawed pearl onions and season with kosher salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides, 8-10 minutes. Add the remaining 2 tbsp butter, sliced cremini mushrooms and the remaining minced garlic to the pan. Cook until golden brown, about 6-8 minutes. Season to taste with kosher salt and freshly ground black pepper, if needed. Set aside until beef is ready.
- When the beef is cooked through and tender, transfer the stew from the oven to the stovetop. Remove the lid and set the burner to medium heat. Add the pearl onion/mushroom mixture and bring the stew to a boil (stovetop). Reduce the temperature to low and simmer 15 minutes. Remove the stew from the heat and let sit another 15 minutes.
- Discard the bay leaf.
- Season the stew to taste, and serve over mashed potatoes or egg noodles.
Notes
- For a deeper flavor, marinate the beef in red wine overnight before cooking.
- This dish pairs well with a crusty baguette or buttered rice.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg