Beef Bourguignon is a classic French stew that’s perfect for cozy dinners. It’s made with tender beef, carrots, mushrooms, and onions cooked slowly in red wine for rich flavors.
This dish is like a warm hug in a bowl! I love serving it with crusty bread to soak up all that yummy sauce. Trust me, you’ll want seconds! 🍷
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket or round can work, but they may need a bit more cooking time.
Red Wine: A good quality dry red wine enhances the flavor. Burgundy or Pinot Noir is best, but you can use any hearty red wine you enjoy. If you prefer non-alcoholic, a mix of grape juice and beef broth can substitute.
Bacon: Bacon adds a lovely smoky flavor. If you’re looking for a healthier option, turkey bacon or skipping it entirely and using an extra splash of oil can still be delicious.
Mushrooms: Button mushrooms are common, but feel free to use cremini or even shiitake for richer flavors. If you’re not a fan of mushrooms, you can increase the pearl onions instead.
How Do You Get the Beef Perfectly Tender?
The key to tender beef is slow cooking with moisture. Marinating in wine helps break down the meat fibers. After marinating, remember to dry the beef before browning. This step is crucial since it allows the meat to brown properly and develop flavor.
- Brown the beef in batches to avoid steaming it. This gives a nice crust.
- Once added to the stew, cook with the lid on for gentle heat and moisture.
- The longer the stew simmers, the more tender and flavorful the beef will be!
Enjoy creating this classic dish at home, perfect for family gatherings or a cozy night in!
How to Make Beef Bourguignon
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 1 bottle (750 ml) dry red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 3 tablespoons olive oil or vegetable oil
- 4 ounces (115 g) bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 2 cups pearl onions (peeled)
- 10 ounces (280 g) mushrooms, sliced or whole small button mushrooms
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
For Garnish:
- Fresh parsley or thyme sprigs
- Bread slices, to serve (optional)
How Much Time Will You Need?
This wonderful dish takes about 20 minutes to prepare, plus 2.5 to 3 hours of cooking time (or a bit longer if you marinate the meat overnight). It’s a bit of a time investment, but the end result is completely worth it!
Step-by-Step Instructions:
1. Marinate the Beef (Optional):
For extra flavor and tenderness, place the beef cubes in a large bowl and cover them with the red wine. Refrigerate for at least 4 hours or overnight if you have the time. This step is optional but gives amazing results!
2. Prepare the Beef:
Remove the beef from the wine (make sure to keep the wine for later!) and pat the beef dry with paper towels. Drying helps the beef brown better.
3. Cook the Bacon:
In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium heat. Add the diced bacon and cook until crispy. Once done, remove the bacon with a slotted spoon and set it aside. You’ll use this delicious crispy bacon in the stew!
4. Brown the Beef:
Increase the heat to medium-high. In the same pot with the bacon fat, cook the beef cubes in batches. Avoid over-crowding the pot, which can make the beef steam instead of sear. Cook for about 3-4 minutes on each side until nicely browned. Remove each batch and set aside.
5. Sauté the Vegetables:
Add the diced onion to the pot and sauté for about 5 minutes until it softens. Then, add the minced garlic and cook for an additional minute until fragrant.
6. Mix in Tomato Paste:
Stir in the tomato paste and let it cook for 2 minutes to enhance its flavor.
7. Thicken the Sauce:
Sprinkle the flour over the onions and stir well to coat everything. Cook for another 2 minutes while stirring continuously—this will help to thicken the stew!
8. Add Liquids:
Gradually pour in the reserved wine and beef broth, stirring constantly. This helps scrape up the delicious browned bits stuck to the bottom of the pot.
9. Bring It All Together:
Return the browned beef and the cooked bacon back into the pot. Add the thyme, bay leaves, and season with salt and pepper. Stir everything together.
10. Cook the Stew:
Bring the stew to a gentle simmer. Cover the pot and cook it in the oven at 325°F (160°C) or on the stovetop at low heat for about 2.5 to 3 hours, or until the meat is tender and delicious!
11. Prepare the Pearl Onions:
While the stew is cooking, heat the remaining 1 tablespoon of oil in a separate pan. Sauté the pearl onions until they are golden and tender, about 10 minutes. Remove and set aside.
12. Cook the Mushrooms:
In the same pan, sauté the mushrooms until they are browned and the moisture evaporates, which should take about 8-10 minutes.
13. Add to the Stew:
About 30 minutes before the beef is done, add the sautéed pearl onions and mushrooms into the stew to blend the flavors beautifully.
14. Final Touches:
Once the stew is done, taste it and adjust the seasoning with salt and pepper as needed. Don’t forget to remove the bay leaves and thyme stems!
15. Serve and Enjoy:
Garnish your Beef Bourguignon with fresh parsley or thyme sprigs. Serve hot with crusty bread or boiled potatoes to soak up the rich sauce. Enjoy this delightful meal with family and friends!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its flavor and tenderness, you can also use brisket or round. Just keep in mind that some cuts may require a longer cooking time to become tender.
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by substituting the all-purpose flour with gluten-free flour or cornstarch. Just be sure to mix it with a little water or broth first to avoid clumping before adding it into the stew.
Can I Make Beef Bourguignon in a Slow Cooker?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for about 4 hours until the beef is tender. Just be sure to add the pearl onions and mushrooms in the last hour of cooking!
How Do I Store Leftovers?
Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave. The flavors may even improve after sitting, making it even more delicious!
