Beef Bourguignon is a classic French dish that brings comfort and elegance to the dinner table. With its tender beef, rich red wine sauce, and aromatic vegetables, this dish is perfect for family gatherings, special occasions, or even a cozy dinner at home. It’s a hearty recipe that’s as satisfying as it is impressive.
Why You’ll Love This Recipe
- Rich Flavor: The combination of red wine, herbs, and slow-cooked beef creates a deeply flavorful dish.
- Make-Ahead Friendly: Beef Bourguignon tastes even better the next day, making it ideal for meal prep.
- Customizable: You can adapt the recipe with different vegetables or cuts of meat to suit your preferences.
- Elegant Yet Simple: While it looks sophisticated, the recipe is surprisingly straightforward to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat
- Red wine (preferably Burgundy or Pinot Noir)
- Beef stock
- Carrots
- Onions
- Garlic
- Mushrooms
- Tomato paste
- Flour
- Olive oil or butter
- Fresh thyme and bay leaves
- Salt and pepper
Directions
- Prepare the Ingredients: Cut the beef into chunks and season with salt and pepper. Dice the vegetables and set them aside.
- Brown the Beef: In a large pot, heat olive oil or butter and sear the beef on all sides until golden brown. Remove and set aside.
- Sauté Vegetables: Add onions, carrots, and garlic to the pot and cook until softened.
- Deglaze the Pot: Stir in tomato paste and sprinkle flour over the vegetables. Gradually pour in the red wine while scraping the bottom of the pot to release flavorful bits.
- Combine and Simmer: Return the beef to the pot, add beef stock, mushrooms, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for 2-3 hours, or until the beef is tender.
- Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve: Serve hot over mashed potatoes, rice, or crusty bread.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Total Time: Approximately 3.5 hours
Variations
- Vegetarian Option: Replace beef with hearty mushrooms like portobello and use vegetable stock instead of beef stock.
- Different Cuts of Meat: Use short ribs, brisket, or lamb for a unique twist.
- Add Potatoes: Include potatoes in the stew for a one-pot meal.
- Gluten-Free: Swap the flour for a gluten-free alternative like cornstarch or rice flour.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Beef Bourguignon freezes well. Place in a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock if the sauce is too thick.
FAQs
1. Can I use a different type of wine?
Yes, any dry red wine will work, but Burgundy or Pinot Noir is traditional for this dish.
2. What can I substitute for wine?
If you prefer not to use wine, use additional beef stock and a tablespoon of balsamic vinegar for depth.
3. Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
4. What is the best beef for this recipe?
Beef chuck or stewing beef is ideal as it becomes tender when slow-cooked.
5. Can I add other vegetables?
Absolutely! Parsnips, celery, or pearl onions are excellent additions.
6. Should I marinate the beef?
Marinating the beef in red wine overnight can enhance the flavor, but it’s not required.
7. Can I make this dairy-free?
Yes, use olive oil instead of butter and check your stock for dairy-free options.
8. How can I thicken the sauce?
If the sauce is too thin, mix a teaspoon of cornstarch with water and stir it into the stew.
9. Can I make this ahead of time?
Yes, the flavors deepen when made a day in advance and reheated.
10. What should I serve with Beef Bourguignon?
Mashed potatoes, egg noodles, or crusty bread are great accompaniments.
Conclusion
Beef Bourguignon is a timeless dish that combines rich flavors and tender textures in a way that few recipes can match. Whether you’re cooking for a special occasion or simply craving something warm and hearty, this recipe is sure to impress. Enjoy it with your favorite sides and a glass of red wine for a truly memorable meal.
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Beef Bourguignon
Description
Beef Bourguignon is a classic French stew featuring tender beef pieces simmered in red wine with vegetables and herbs, resulting in a rich and hearty dish.
Ingredients
- For the Beef and Marinade:
- 2.5 pounds (1.1 kg) chuck beef, cut into 2-inch cubes
- 1 bottle (750 ml) red wine (Pinot Noir or Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- For the Stew:
- 4 ounces (115 g) bacon, diced
- 1 large onion, diced
- 2 carrots, sliced
- 8 ounces (225 g) mushrooms, quartered
- 12 pearl onions, peeled
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Beef:
- In a large bowl, combine the beef cubes, red wine, bay leaf, and thyme. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the Stew:
- Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pot, add 1 tablespoon of olive oil. Sear the beef in batches until browned on all sides. Remove and set aside.
- Add the diced onion and carrots to the pot. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and tomato paste; cook for an additional minute.
- Sprinkle the flour over the vegetables and stir well to combine.
- Slowly pour in the reserved marinade and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the beef and bacon to the pot. Add the pearl onions and season with salt and pepper. Cover and simmer on low heat for 2 to 2.5 hours, or until the beef is tender.
- Sauté the Mushrooms:
- In a separate skillet, heat the remaining olive oil and butter over medium heat. Add the mushrooms and sauté until golden brown.
- Add the sautéed mushrooms to the stew during the last 30 minutes of cooking.
- Serve:
- Remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, or buttered noodles.
Notes
- For best results, marinate the beef overnight to enhance flavor.
- This dish can be made a day ahead; flavors often improve after resting.
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