How to Make Classic Beef Bourguignon

There’s something truly special about a hearty, slow-cooked meal that fills your home with warmth and delicious aromas. Today, I’m excited to share with you my recipe for Classic Beef Bourguignon, a dish that’s perfect for a cozy fall or winter evening. This French-inspired stew is packed with tender beef, flavorful mushrooms, and a rich, bold broth that’s sure to become a family favorite. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers comfort and elegance in every bite.

Why You’ll Love This Recipe

• A hearty, comforting dish perfect for fall and winter
• Rich, flavorful broth with tender beef and vegetables
• Easy to make ahead and perfect for entertaining
• A classic French recipe with a homey twist
• Great for quick family dinners or special occasions

Ingredients

To make this Beef Bourguignon Recipe, you’ll need the following ingredients:

• 5 strips bacon, cut into 1″ pieces
• 3 1/2 lbs beef chuck, cut into 2″ pieces
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups Burgundy wine, or other bold red wine
• 2 cups beef stock
• 1 tablespoon Better than Bouillon beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered
• Kosher salt
• Freshly cracked pepper

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process of making this delicious Bourguignon Recipe!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This slow-cooking step ensures that the beef becomes tender and the flavors meld together beautifully.

Step 2: Render the Bacon

Add the chopped bacon to your 5-quart Dutch oven. Cook over medium-low heat, stirring occasionally, until the bacon is browned and has released some of its fat. Remove the bacon with a slotted spoon and set it aside in a small bowl.

Step 3: Sear the Beef

Season the beef cubes with salt and pepper. Increase the heat to medium-high and sear the beef on all sides until browned. You may need to do this in batches to avoid overcrowding the pot. Remove the beef from the pan and set it aside with the bacon.

Step 4: Sauté the Vegetables

Decrease the heat to medium and add 2 tablespoons of butter to the pot. Add the chopped onions and carrots, sautéing for 2-3 minutes while stirring often. Add the garlic and cook for another minute, then stir in the tomato paste. Cook for 2-3 minutes, stirring frequently, until the paste has darkened in color. Sprinkle the flour over the top and stir well to incorporate. Cook for another 2-3 minutes, stirring constantly.

Step 5: Add Wine, Stock, and Herbs

Add the red wine to the pot, using a silicone spoon to scrape up any browned bits from the bottom. Stir in the beef broth and bouillon, then bring the mixture to a simmer. Return the beef and bacon to the pot, along with the thyme and bay leaves. Cover the pot and transfer it to the preheated oven. Cook for 2 1/2 hours.

Step 6: Add Mushrooms and Pearl Onions

About 30 minutes before the cooking time is up, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Once the butter is hot and foamy, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes, until they’re also browned. Season with salt and pepper to taste.

Step 7: Finish Cooking

Remove the pot from the oven and stir in the mushrooms and onions. Return the pot to the oven and cook for an additional 45-60 minutes, or until the beef is very tender. Remove the pot from the oven, cover it, and let it rest for 30 minutes before serving.

Pro Tips for Making the Recipe

• Marinate the Beef: For even more flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• Use Quality Wine: The red wine is a key component of this dish, so choose a bold, full-bodied wine that you’d drink.
• Don’t Rush It: Slow cooking is essential for tender beef and rich flavors. Resist the temptation to rush the process!
• Let It Rest: Allowing the dish to rest before serving helps the flavors to meld together and the meat to stay tender.

How to Serve

Beef Bourguignon is best served hot, garnished with fresh parsley or thyme. Here are a few ideas for sides:

• Crusty Bread: Perfect for dipping in the flavorful broth.
• Mashed Potatoes: A classic pairing that soaks up the rich sauce beautifully.
• Egg Noodles: A simple and comforting side that complements the dish nicely.
• Garlic Butter Beef Bites: If you’re looking for a quick and easy addition, try pairing it with Garlic Butter Beef Bites.

Make Ahead and Storage

This recipe is a great candidate for making ahead. You can prepare it up to a day in advance and store it in the refrigerator overnight. Reheat it gently on the stovetop or in the oven before serving. For longer storage, let the dish cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.

There you have it, my friends! A classic Beef Bourguignon Recipe that’s sure to become a staple in your kitchen. Whether you’re serving it for a cozy family dinner or a special occasion, this dish is sure to impress. Don’t forget to check out our other beef dishes like Texas Roadhouse Beef Tips for more delicious meal ideas. Happy cooking!

Looking for more fall recipes or winter food ideas? This Bourguignon Recipe is perfect for the colder months, and it’s also a great addition to your crockpot recipes collection. Enjoy!