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Tender rich Beef Bourguignon is a classic French stew with tender chunks of beef that have been simmered slowly in red wine and beef stock, infused with the flavors of carrots, onions, and mushrooms – Bon Appetite!
This has been one of my favorite dinners to make for dinner parties for years – it is impressive but easy enough for a home cook of any skill level to master!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Best Recipe for Beef Bourguignon
I first heard about beef bourguignon when reading about the famous American French Chef Julia Child. Julia Child was the first TV cook to really bring French classics like this to American homes, and her beef bourguignon recipe is the first thing anyone thinks of – it was the first Julia Child recipe I tried!
Beef bourguignon can be made in the slow cooker or Instant Pot, but I definitely prefer cooking it in the oven since it is the best way to get the perfect sauce consistency.
This recipe also freezes very well so it is a favorite meal I make for new mothers or meal trains in general. You can serve it over mashed potatoes, rice, or pasta – enjoy!
Beef Bourguignon Ingredients
First assemble the following ingredients:
- Olive oil (1 tbsp) – Olive oil is used to sauté the bacon and beef, adding a subtle flavor and helping to brown the meat evenly.
- Bacon (6 oz) – Bacon adds a smoky depth to the dish, rendering fat that is used for cooking the other ingredients.
- Stew beef (3 lbs) – Stew beef, typically a tougher cut, becomes tender and flavorful when slowly cooked in the rich wine sauce.
- Sea salt (3/4 tsp) – Sea salt enhances the natural flavors of the ingredients and helps to balance the richness of the stew.
- Black pepper (¼ tsp) – Freshly ground black pepper adds a slight heat and pungency, complementing the robust flavors of the meat and wine.
- Salted butter (2 tbsp) – Salted butter is used for sautéing and enriching the sauce, adding a creamy texture and a rich taste.
- Carrot (1) – Carrot adds sweetness and a bright color to the dish, softening into the sauce as it cooks.
- White onion (1) – White onion provides a foundational aromatic flavor, becoming soft and translucent as it cooks.
- Mushrooms (1 lb) – Mushrooms absorb the flavors of the sauce and contribute a meaty texture to the stew.
- Garlic (6 cloves) – Garlic imparts a pungent aroma and adds complexity to the overall flavor profile of the dish.
- Fresh thyme (1 tsp) – Thyme lends a subtle earthiness with slightly minty, lemony notes that are perfect for meat dishes.
- Fresh rosemary (1 tsp) – Rosemary’s woody fragrance and sharp flavor infuse the stew with a refreshing, herbaceous lift.
- Bay leaves (2) – Bay leaves add a layer of depth with their mild and floral aroma, which intensifies during the cooking process.
- All-purpose flour (2 tbsp) – Flour is used to thicken the sauce, ensuring it clings to the meat and vegetables for a hearty texture.
- Dry red wine (2 cups) – Red wine deglazes the pot and forms the base of the sauce, providing acidity and complexity that enhances the beef.
- Beef stock (3 cups) – Beef stock adds richness and body to the sauce, deepening the savory flavors of the stew.
- Pearl onions (12) – Pearl onions offer a mild sweetness and become tender yet hold their shape, adding texture and visual appeal to the dish.
- Parsley (2 tbsp) – Fresh parsley is sprinkled on top before serving to add a burst of color and a fresh, clean flavor that cuts through the richness.
Best Wine for Beef Bourguignon
A medium-bodied red wine like Burgundy (Pinot Noir) or Côtes du Rhône is ideal for Beef Bourguignon, as it complements the dish’s rich flavors. Alternatively, any dry red with good acidity, like Merlot or Cabernet Sauvignon, works well.
Best Cut for Beef Bourguignon
The best cuts of beef for Boeuf Bourguignon are tough, well-marbled cuts that become tender and flavorful when braised slowly:
- Chuck Roast: Affordable and richly marbled, making it perfect for slow cooking.
- Brisket: Slightly leaner but still tender when braised.
- Bottom Round (Rump Roast): A bit leaner, but it works well when cooked low and slow.
- Short Ribs: For extra richness, though they’re pricier.
- Beef Shank: Has great flavor but takes longer to cook.
How to Make Beef Bourguignon
Once you’ve gathered your ingredients, we will use the following process:
- Cook Bacon. Heat the olive oil in a heavy bottom dutch oven or pot over medium high heat. Add the bacon and saute for 3-5 minutes till browned. Transfer bacon to a dish and set aside.
- Season Beef and Brown. Pat the stew beef dry and season with the salt and pepper. Working in batches, sear the stew meat in the bacon and oil till well browned, set aside.
- Sauté Vegetables. Add the butter to the dutch oven then saute the carrots, white onion, and mushrooms in the dutch oven for about 5 minutes till they are all starting to brown.
- Add Herbs and Heat. Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for another minute till fragrant.
- Cook off Flour. Add the flour and stir to coat all the vegetables in the flour. Cook the floured vegetable mixture for another minute, stirring constantly to cook off the flour taste.
- Add Wine and Heat. Add the red wine and beef stock and stir to combine. Add the pearl onions and half the fresh parsley. Heat the stew mixture over high heat on the stovetop till it boils, stir well, place the lid on the dutch oven and place it in the oven.
- Bake. Preheat the oven to 350F. Bake in the oven for 2.5 – 3 hours till the meat is super tender.
- Garnish. Remove the beef bourguignon from the oven and add the fresh parsley.
- Adjust Sauce. The sauce should be thick enough that it coats the back of a spoon, if the sauce is not thick enough, boil the stew for a while longer with the lid off. If the sauce is too thick thin it with some more beef stock.
- Serve. Serve over mashed potatoes, rice, or noodles.
Best Beef Bourguignon Recipe Tips
Select the Right Cut of Beef: Opt for chuck beef or another marbled cut that benefits from long, slow cooking to become tender.
Sear the Meat Well: Before stewing, sear the beef chunks in hot oil until they are well-browned on all sides. This step adds depth of flavor through the Maillard reaction.
Use Good Quality Red Wine: The wine is a key ingredient, so choose a good quality one that you would enjoy drinking. A full-bodied red like Burgundy or Pinot Noir works best.
Cook Slowly and Gently: Beef Bourguignon benefits from slow cooking at a low temperature, which allows the flavors to meld together and the beef to become tender without drying out.
Add Fresh Herbs: Tie herbs like thyme, bay leaf, and parsley into a bouquet garni for easy removal later, and to infuse the stew with aromatic flavors.
Brown the Vegetables: Apart from the meat, browning onions, carrots, and mushrooms before adding them to the stew can add another layer of flavor.
Thicken the Sauce if Needed: If the sauce is too thin after cooking, mix a little flour with butter (roux) and stir it into the stew, then let it cook for an additional 10-15 minutes.
Skim Fat from the Surface: After the initial cooking, let the stew cool slightly and skim off any excess fat that has risen to the surface for a cleaner flavor.
Let it Rest: Beef Bourguignon is even better the next day after the flavors have had more time to develop, so consider making it ahead of time.
Garnish Before Serving: Fresh parsley sprinkled over the top before serving can add a fresh, vibrant contrast to the rich stew.
FAQs
Chuck beef is ideal for Beef Bourguignon because it’s flavorful and becomes very tender when slow-cooked. Other suitable cuts include brisket or round.
Wine is a key ingredient in traditional Beef Bourguignon, adding depth and flavor. However, if you prefer not to use alcohol, you can substitute with more beef broth and perhaps a splash of balsamic vinegar for some acidity.
Yes, Beef Bourguignon can be adapted for a slow cooker. Perform the initial steps of searing the meat and vegetables on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Traditionally, it is served with mashed potatoes, egg noodles, or crusty French bread. These sides complement the rich sauce and tender meat of the dish.
Yes, Beef Bourguignon freezes well. Cool it completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
Use a good quality red wine that you enjoy drinking, add a bouquet garni for herbal depth, and don’t rush the cooking process; slow and gentle simmering melds the flavors beautifully.
Yes, making Beef Bourguignon a day ahead allows the flavors to develop more fully. Simply refrigerate it overnight and gently reheat it before serving.
Making Beef Bourguignon in an Instant Pot simplifies and speeds up the cooking process. First, use the sauté function to brown the beef and vegetables, then add the wine, broth, and herbs, sealing the pot to pressure cook for about 35 minutes, ensuring all flavors are richly infused and the beef is tender.
To make beef bourguignon in the slow cooker follow the instructions through step 8 and then place everything in the slow cooker and cook on low for 6-8 hours or on high for 4 hours.
To thicken Beef Bourguignon, you can use a few methods depending on your preference:
A classic option is tossing the beef in flour before browning, which naturally thickens the sauce as it cooks, or stirring in a flour-and-water slurry later.
A beurre manié (equal parts butter and flour mixed into a paste) can also be added near the end for a silky texture.
If you prefer a lighter option, simply reduce the sauce by simmering it uncovered until it thickens, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a quick fix.
Natural thickeners like mashed potatoes or puréed vegetables from the stew can give a rustic feel, while tomato paste adds both body and flavor.
Always let the stew simmer briefly after adding your chosen thickener to ensure it’s fully incorporated.
What to Serve with Beef Bourguignon
Mashed Potatoes – The creaminess and mild flavor of mashed potatoes make them perfect for soaking up the rich sauce of the beef bourguignon.
Crusty Bread – A good piece of crusty bread, like a baguette, is ideal for sopping up the delicious wine-infused sauce, ensuring you don’t leave any behind. I love overnight focaccia!
Steamed Green Beans – The lightness and slight crunch of steamed green beans provide a fresh contrast to the heavy, meaty stew.
Roasted Carrots – Roasting carrots brings out their natural sweetness, which pairs nicely with the savory flavors of the stew.
Egg Noodles – Egg noodles offer a delightful texture that complements the tender pieces of beef and vegetables, and they help to make the meal more filling.
Garlic Mushrooms – Sauteed garlic mushrooms offer a umami depth that matches the earthy tones in the beef bourguignon.
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Best Beef Bourguignon Recipe (Boeuf Bourguignon)
Equipment
Ingredients
- 1 tbsp olive oil
- 6 oz bacon, roughly chopped
- 3 lbs stew beef
- ¾ tsp sea salt
- ¼ tsp fresh ground black pepper
- 2 tbsp salted butter
- 1 large carrot, sliced ½ inch thick
- 1 large white onion, diced
- 1 lb mushrooms, sliced
- 6 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour
- 2 cups dry red wine, see note below if you don't want to use wine
- 3 cups beef stock
- 12 small pearl onions, optional
- 2 tbsp fresh parsley, divided
Instructions
- Preheat the oven to 350F.
- Heat the olive oil in a heavy bottom dutch oven or pot over medium high heat. Add the bacon and saute for 3-5 minutes till browned. Transfer bacon to a dish and set aside.
- Pat the stew beef dry and season with the salt and pepper.
- Working in batches, sear the stew meat in the bacon and oil till well browned, set aside.
- Add the butter to the dutch oven then saute the carrots, white onion, and mushrooms in the dutch oven for about 5 minutes till they are all starting to brown.
- Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for another minute till fragrant.
- Add the flour and stir to coat all the vegetables in the flour. Cook the floured vegetable mixture for another minute, stirring constantly to cook off the flour taste.
- Add the red wine and beef stock and stir to combine. Add the pearl onions and half the fresh parsley.
- Heat the stew mixture over high heat on the stovetop till it boils, stir well, place the lid on the dutch oven and place it in the oven.
- Bake in the oven for 2.5 – 3 hours till the meat is super tender.
- Remove the beef bourguignon from the oven and add the fresh parsley.
- The sauce should be thick enough that it coats the back of a spoon, if the sauce is not thick enough, boil the stew for a while longer with the lid off. If the sauce is too thick thin it with some more beef stock.
- Serve over mashed potatoes, rice, or noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy!
Delicious!