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!

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Best Rich 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. Most people are familiar with pot roast, and it is an American classic. Beef bourguignon takes pot roast to another level by infusing red wine and fresh herbs into it and thickening the sauce into more of a stew like gravy.

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!

How to Make Beef Bourguignon

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.

Use this Method

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.

Tips and Tricks for Perfect Beef Bourguignon

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

What to Enjoy 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.

Polenta – Creamy polenta is a comforting side that harmonizes with the stew’s texture and flavors, adding a slight corn sweetness.

Pearl Onions – Adding extra pearl onions to the dish or as a side provides a burst of flavor that enhances the overall taste profile.

Red Wine – A glass of robust red wine, preferably one similar to what you cooked the stew with, can elevate the flavors of the dish.

Salad with Vinaigrette – A light salad dressed with a sharp vinaigrette can cut through the richness of the dish, refreshing the palate.

Garlic Mushrooms – Sauteed garlic mushrooms offer a umami depth that matches the earthy tones in the beef bourguignon.

Try these recipes next:

Grilled Chicken Breasts

Salmon with Artichoke Orzo

Chicken Tinga

Grapefruit Gin Fizz

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