Heavenly Beef Bourguignon Recipe: A Taste of French Luxury

Hearty and deeply flavorful, this beef bourguignon recipe weaves French culinary magic through tender meat simmered in robust red wine.

Succulent beef chunks absorb layers of aromatic herbs and vegetables, creating a symphony of taste.

Generations of home cooks have perfected this classic French stew, making it a testament to rustic elegance.

Each spoonful carries the warmth of Burgundy’s countryside and the depth of traditional cooking techniques.

Slow-cooked to perfection, the dish transforms simple ingredients into an extraordinary meal.

You’ll savor every rich, complex bite that speaks of comfort and tradition.

This recipe promises to transport you straight to a cozy French kitchen, ready to delight your senses.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Calories: 450 kcal

Servings: 6

Beef Bourguignon Ingredient Rundown

• Beef Chuck Roast: Select well-marbled cuts for rich, tender results that melt in your mouth during slow cooking.
• Pancetta: Provides deep, smoky flavor and creates a delectable savory foundation for the stew.

• Onions, Carrots: Build a robust vegetable base that adds sweetness and depth to the dish.
• Garlic: Infuses intense, aromatic notes that complement the rich beef.
• Tomato Paste: Concentrates umami flavors and enhances overall sauce complexity.
• Bay Leaf, Thyme: Contribute earthy, herbaceous undertones that elevate the stew's traditional French character.

• Red Wine: Burgundy or Pinot Noir work beautifully to create complex, layered flavors.
• Beef Broth: Provides essential moisture and intensifies the meaty essence of the dish.
• Olive Oil: Helps sear meat and saute vegetables while adding subtle fruity undertones.
• Butter: Creates golden, caramelized finish for mushrooms.
• Flour: Helps thicken sauce and provides light coating for meat browning.
• Mushrooms: Adds rich, woodsy texture and absorbs surrounding flavors.

Tools to Cook Classic Beef Bourguignon Like a Chef

• Dutch oven: essential large pot for searing beef and building the stew, perfect for stovetop and oven cooking.
• Skillet: great for sauteing mushrooms to golden perfection.
• Large mixing bowl: helps season and flour beef cubes evenly.
• Sharp knife: needed for cutting beef, pancetta, onions, and carrots into precise pieces.
• Paper towels: crucial for patting beef dry before seasoning.
• Tongs: excellent for safely turning and moving beef while searing.
• Wooden spoon or spatula: helps stir and scrape ingredients during cooking process.
• Measuring cups and spoons: ensure accurate ingredient amounts.

How to Prepare Beef Bourguignon with Depth and Flavor

• Prep the Beef

Pat the meat dry and season generously. Dust with a light flour coating, tapping off excess.

• Brown the Meat

Heat oil in a large pot. Sear beef pieces in batches, creating a deep golden crust on all sides. Remove and set aside.

• Crisp the Pancetta

Cook pancetta in the same pot until it turns crispy and releases its rich flavor. Set aside.

• Saute Vegetables

Add more oil and cook onions and carrots until they soften and become fragrant. Quickly stir in garlic and tomato paste.

• Deglaze with Wine

Pour red wine into the pot, scraping up all the delicious browned bits from the bottom. Let it simmer and reduce.

• Build the Stew

Return beef and pancetta to the pot. Add broth, herbs, and potatoes. Cover and slide into a preheated oven.

• Slow Cook

Bake for 2-3 hours until the meat becomes incredibly tender and almost falls apart.

• Finish with Mushrooms

Quickly saute mushrooms in butter until they turn golden. Stir into the stew and taste for seasoning.

• Serve and Enjoy

Discard herb sprigs. Ladle the rich, hearty stew over your favorite side and savor every bite.

Tips for Tender Beef in Rich Red Wine Sauce

• Choose well-marbled chuck roast or beef shoulder for maximum tenderness and rich flavor. Trimming excess fat helps prevent a greasy texture while maintaining juicy meat.
• Select a robust red Burgundy or Pinot Noir for authentic taste. Avoid cooking wines; use a quality bottle you'd enjoy drinking to elevate the dish's complexity.
• This stew tastes even better the next day. Prepare 1-2 days in advance and refrigerate, allowing flavors to intensify and develop deeper, more harmonious notes.
• Replace regular flour with cornstarch or gluten-free flour blend when coating beef. Use tamari instead of traditional soy sauce to keep the recipe celiac-friendly.
• Swap expensive beef cuts with more affordable chuck roast or bottom round. Slow cooking transforms less expensive meat into meltingly tender, restaurant-quality results.

Serve Beef Bourguignon Over Potatoes or Rice

• Cozy Comfort Plate: Pair this rich, hearty stew with creamy mashed potatoes to soak up the luxurious sauce and create a deeply satisfying meal that warms you from inside out.
• Rustic Bread Companion: Serve alongside a crusty French baguette or artisan sourdough to help diners mop up every delicious drop of the wine-infused sauce with delightful texture and flavor.
• Elegant Sidekick Selection: Complement the beef bourguignon with buttered egg noodles or creamy polenta, which provide a smooth base that beautifully highlights the tender meat and robust sauce.
• Wine Pairing: Enhance the dining experience by pouring a glass of Burgundy red wine (preferably a Pinot Noir) that matches the recipe's wine base and elevates the entire culinary experience.

Store Leftovers in Portions for Another Feast

• Store the beef bourguignon in an airtight container in the refrigerator for up to 4 days. Cool the stew completely before transferring to prevent bacterial growth and maintain optimal flavor integrity.
• Portion the cooled stew into freezer-safe containers or heavy-duty bags. Freeze for maximum 3 months, ensuring you label with the date and contents. Thaw overnight in the refrigerator before reheating.
• Warm the stew gently in a covered pot over medium-low heat, stirring occasionally. Add a splash of beef broth to restore moisture and prevent drying. Microwave works as a quick alternative, but stovetop reheating maintains better texture and taste.
• Prepare the beef bourguignon in advance for busy weeknights. The flavors actually improve after 1-2 days, making it an excellent make-ahead meal. Divide into individual portions for quick, satisfying lunches or dinners throughout the week.

FAQs

• What is the origin of Beef Bourguignon?

This classic French stew originated in the Burgundy region of France, traditionally made by peasant workers using tough cuts of beef slow-cooked with red wine to tenderize the meat.

• Why do I need to pat the beef dry before cooking?

Patting the beef dry helps achieve better browning and creates a delicious golden crust, which adds deep flavor to the stew through the Maillard reaction.

• Can I use a different type of meat?

While beef is traditional, you can substitute with lamb or venison for a similar rich, hearty stew with comparable cooking techniques.

• What type of red wine works best for this recipe?

A Burgundy wine like Pinot Noir is ideal, but any medium-bodied red wine such as Côtes du Rhône or Merlot will work well to enhance the stew’s flavor profile.

Rich Beef Bourguignon Recipe

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4.6 from 8 reviews

• Total Time: 3 hours 30 minutes
• Yield: 7 1x

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Description

Classic Beef Bourguignon emerges as a luxurious French stew that honors Burgundy’s culinary traditions. Robust wine-braised beef and tender vegetables create a hearty meal you’ll savor with deep comfort and rustic elegance.

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Ingredients

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• 2 ½ lbs (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
• 4 oz (115 g) pancetta or bacon, diced
• 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
• 2 cups (480 ml) beef broth
• 1 lbs (450 g) baby potatoes or pearl onions
• ½ lbs (225 g) mushrooms, quartered
• 1 medium onion, diced
• 2 medium carrots, sliced
• 3 garlic cloves, minced
• 3 tbsps all-purpose flour
• 2 tbsps olive oil
• 2 tbsps tomato paste
• 2 tsps salt
• 2 tsps fresh thyme (or 1 tsp dried thyme)
• 1 tsp black pepper
• 1 bay leaf

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Instructions

1. Meat Preparation: Pat beef cubes dry, season with salt and pepper, then thoroughly coat in flour, shaking off excess.
2. Searing: Heat Dutch oven with olive oil, sear beef in batches until golden-brown on all sides, creating a rich caramelized exterior. Remove browned meat and set aside.
3. Pancetta and Aromatics: Crisp pancetta in the same pot, remove, then sauté onions, carrots, garlic, and tomato paste until vegetables soften and become fragrant.
4. Deglazing and Liquid Base: Pour red wine into the pot, scraping browned bits from bottom. Reduce liquid to concentrate flavors, then reintroduce beef and pancetta.
5. Braising Composition: Add beef broth, bay leaf, thyme, potatoes, and pearl onions. Bring to a gentle simmer, then transfer covered pot to 325F oven for 2.5-3 hours until meat becomes tender.
6. Mushroom Integration: While stew braises, sauté mushrooms in a separate skillet until golden-brown. Once meat reaches desired tenderness, incorporate mushrooms into the stew.
7. Finishing and Serving: Remove bay leaf and thyme sprigs. Adjust seasoning to taste. Serve in warmed dishes alongside crusty bread, mashed potatoes, or buttered noodles.

Notes

• Meat Selection Matters: Choose well-marbled chuck roast or beef shoulder for maximum tenderness and rich flavor development during slow braising.
• Moisture Removal Magic: Thoroughly pat beef cubes dry before seasoning to guarantee perfect caramelization and prevent steaming instead of searing.
• Temperature Control Technique: Maintain medium-high heat while searing beef to create a deep golden-brown crust without burning the meat’s exterior.
• Wine Quality Counts: Use a full-bodied red wine like Burgundy or Pinot Noir that you’d enjoy drinking, as its flavor significantly impacts the final dish’s complexity.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 7
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 90 mg