This hearty French dish features tender beef simmered in rich red wine, along with mushrooms, carrots, and onions. It’s the perfect meal for a cozy night in!
Cooking it feels like a warm hug from your kitchen. I love serving it with crusty bread to soak up all that delicious sauce. You can’t go wrong with this classic comfort food!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking since it becomes tender and flavorful. If you can’t find chuck, you could use brisket or round, but chuck is my top recommendation for the best texture.
Red Wine: Burgundy wine gives this dish its classic flavor, but any dry red wine will work. Personally, I love using a nice Pinot Noir, but you can also opt for Merlot or Cabernet Sauvignon if you prefer!
Bacon: The bacon adds a lovely richness. If you want a healthier option, turkey bacon or pancetta can be used as substitutes. I often include a bit more for extra flavor!
Mushrooms: Cremini or button mushrooms bring a wonderful earthiness to the dish. If you’re looking for a substitute, shiitake mushrooms can be a delightful addition for a slightly different taste.
What’s the Best Way to Prepare Tender Beef?
Cooking the beef properly is essential for achieving that melt-in-your-mouth texture. Here are a few tips:
- Make sure to pat the beef dry before seasoning. This helps with browning.
- Sear the beef in batches to avoid overcrowding the pot. If it steams, you won’t get that nice brown crust!
- Low and slow is the name of the game! Letting it cook in the oven for a few hours allows flavors to develop and the meat to tenderize beautifully.
These steps make a big difference in ensuring your Beef Bourguignon is delicious and satisfying.
Classic French Beef Bourguignon
Ingredients You’ll Need:
For The Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 6 oz (170 g) bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups (475 ml) red Burgundy wine or a good quality dry red wine
- 2 cups (475 ml) beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 lb (450 g) carrots, cut into chunks
- 12 oz (340 g) pearl onions or small whole onions, peeled
- 8 oz (225 g) cremini or button mushrooms, cleaned and halved
For Garnish:
- 2 tbsp unsalted butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delightful dish requires about 20 minutes of prep time and 2.5 to 3 hours of cooking time in the oven, so set aside about 3 to 3.5 hours in total. The wait is well worth it for the incredible flavor you’ll get from this comforting stew!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This steady temperature is perfect for slow-cooking the beef.
2. Prepare The Beef:
Take your beef chunks and pat them dry using paper towels. This helps them brown nicely in the pot. Season the beef generously with salt and pepper.
3. Cook The Bacon:
In a large Dutch oven or heavy-bottomed ovenproof pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced bacon and cook until it’s crisp. Once done, use a slotted spoon to remove it from the pot and set it aside, keeping the rendered fat in the pot.
4. Sear The Beef:
Add the beef cubes to the pot in batches, ensuring they are seared on all sides until nicely browned. This will add great flavor to your stew. Once browned, remove the beef and set it aside alongside the bacon.
5. Sauté The Aromatics:
Lower the heat to medium and toss in the chopped onion. Sauté for about 5 minutes or until it’s softened and translucent. Add the minced garlic and continue cooking for 1 minute more to release its fragrance.
6. Add Flavoring Agents:
Stir in the tomato paste and let it cook for about 2 minutes. Then sprinkle the flour over the mixture, stirring well to coat everything. Cook for another 1-2 minutes to get rid of the raw flour taste.
7. Incorporate The Wine:
Gradually pour in the red wine, making sure to scrape the browned bits from the bottom of the pot. This adds depth to your dish!
8. Assemble The Stew:
Add the beef stock, bay leaves, fresh thyme, reserved bacon, browned beef chunks, and the carrot pieces to the pot. Bring this mixture to a gentle simmer.
9. Slow-Cooking Time:
Cover the pot with a lid and place it in the oven. Let it cook for 2.5 to 3 hours, checking occasionally until the beef is fork-tender and melts in your mouth.
10. Sauté The Mushrooms and Pearl Onions:
While the beef cooks, you can prepare the mushrooms and pearl onions. In a skillet, melt the butter with 1 tablespoon of olive oil over medium heat. Add the mushrooms and pearl onions, sautéing them until they’re golden and tender, about 8-10 minutes. Set them aside for later.
11. Finish The Sauce:
When the beef is nice and tender, take the pot out of the oven. Carefully transfer the beef and vegetable mixture to a serving dish. Strain the cooking liquid through a sieve into a saucepan to remove the herbs and any solids.
12. Reduce The Sauce:
Simmer the strained sauce over medium heat so it thickens slightly, which will take about 10-15 minutes. Taste and adjust seasoning with more salt and pepper if needed.
13. Combine Everything:
Add the sautéed mushrooms and pearl onions back into the sauce, stirring to combine all the beautiful flavors.
14. Serve It Up:
Pour the sauce and vegetables over the beef arranged on your serving dish. Garnish with chopped fresh parsley for a lovely touch.
15. Enjoy!
Serve this delicious dish hot, ideally with creamy mashed potatoes or crispy French bread to soak up the luscious sauce. Enjoy your Classic French Beef Bourguignon — a warm and hearty meal that brings comfort and satisfaction with every bite!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for its tenderness, you can also use brisket or round. Just make sure to adjust the cooking time as needed since different cuts may vary in tenderness.
What If I Don’t Have Red Wine?
If you don’t have red wine, you can substitute it with beef stock mixed with a bit of vinegar (like red wine vinegar or balsamic vinegar) to mimic the acidity and flavor. You can also use grape juice or simply add more beef stock, but it won’t have the same depth of flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Absolutely! Beef Bourguignon tastes even better the next day after the flavors meld together. You can make it a day ahead and simply reheat before serving. Just remember to cool it completely before refrigerating!