If there’s one meal that feels like a warm embrace after a long day, it’s Classic Beef Bourguignon. I first discovered this French dish while trying to impress guests for a cozy winter dinner. Little did I know, it would become a comfort classic in my home. With its melt-in-your-mouth beef, rich red wine sauce, and tender vegetables, it’s more than a meal—it’s an experience. Surprisingly simple, yet deeply flavorful, it proves that home cooking can feel both luxurious and familiar.
Ingredients
- 2.5 lbs beef chuck, cut into large chunks
- Salt and black pepper to taste
- 2 tbsp olive oil
- 4 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (like Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 8 oz pearl onions, peeled
- 8 oz mushrooms, sliced
- 2 tbsp butter
Instructions
- Season beef with salt and pepper. Brown in olive oil in batches; set aside.
- In the same pot, cook bacon until crisp. Add chopped onion and carrots; cook until softened.
- Stir in garlic and tomato paste. Cook for 1 minute, then sprinkle in the flour and mix well.
- Deglaze with wine, scraping any browned bits. Add broth, bay leaf, and thyme.
- Return beef to the pot. Bring to a simmer, then cover and place in oven at 325°F (160°C) for 2.5 to 3 hours.
- In a skillet, sauté pearl onions and mushrooms in butter until browned.
- Add sautéed veggies to the stew for the last 30 minutes of cooking.
- Remove herbs. Taste and adjust seasoning. Serve hot with mashed potatoes or crusty bread.
Substitutions
- No red wine? Use beef broth with a splash of balsamic vinegar.
- No bacon? Pancetta or even smoked turkey works.
- Gluten-free? Swap flour with cornstarch, added at the end to thicken.
- Vegetarian version? Try mushrooms, lentils, and vegetable broth for a hearty twist.
Equipment
- Dutch oven or oven-safe pot with lid
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Skillet for sautéing mushrooms and onions
- Ladle for serving
A heavy-bottomed pot ensures even cooking and rich caramelization.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on low.
Reheating Tip: Reheat gently on the stovetop to preserve texture and flavor. The dish often tastes better the next day.
Top Tips
- Don’t rush the browning—this builds deep flavor.
- Always use a wine you’d enjoy drinking—it makes a big difference.
- Add sautéed mushrooms and onions toward the end to keep their texture.
- Make it a day ahead for enhanced flavor.
- Use fresh herbs for the most aromatic finish.
FAQs
What is the best wine for Classic Beef Bourguignon?
Use a dry red like Pinot Noir, Burgundy, or Côtes du Rhône for depth and richness.
Can I use another cut of beef?
Yes, brisket or stewing beef works well too, as long as it’s marbled and slow-cooked.
How do I keep the sauce from being too thin?
Use flour to thicken, or simmer uncovered for the last 15 minutes to reduce.
Can I make this in a slow cooker?
Absolutely. Brown everything first, then transfer to the slow cooker and cook on low for 7–8 hours.