Classic Beef Bourguignon is a cozy French dish that warms the heart! It features tender beef cooked slowly in red wine, with carrots, onions, and mushrooms creating a rich, flavorful sauce.
Nothing beats the smell of this dish cooking all day. It reminds me of chilly evenings and family gatherings—perfect for impressing guests or enjoying a comforting night in!
I love serving it with crusty bread or over creamy mashed potatoes. It’s an easy way to feel fancy without all the fuss—just let it simmer and enjoy the tasty outcome!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking because it becomes very tender. If you can’t find beef chuck, use brisket or round. They will also work well, but can be a bit leaner.
Bacon: Bacon adds a smoky flavor. If you prefer a healthier option, turkey bacon can be a good substitute, though the taste will differ. You can also skip it for a vegetarian version, but consider adding smoked paprika for that smoky taste.
Red Wine: The recipe calls for Burgundy wine, which is excellent for depth of flavor. If unavailable, any dry red wine will do, like Merlot or Cabernet Sauvignon. Just avoid sweet wines as they can alter the dish’s flavor.
Pearl Onions: If you can’t find them, use small yellow onions or shallots. They both provide a similar sweet taste when cooked.
Mushrooms: I recommend using cremini mushrooms for a richer flavor, but you can substitute button mushrooms or even portobello if you prefer a meatier texture.
How Do You Achieve the Perfect Beef Texture?
Getting the beef tender is key to a successful Beef Bourguignon. The slow cooking process is essential, but here are some tips:
- Searing the Beef: Make sure to sear the beef in batches. This helps to develop a rich flavor without overcrowding the pan.
- Low and Slow: Cook in the oven at a low temperature (350°F) for 2.5 to 3 hours. This method allows the beef to break down and become tender.
- Don’t Rush It: Be patient! The longer you cook, the more the flavors meld and the beef becomes tender.
How to Make Classic Beef Bourguignon
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 4 tablespoons olive oil
- 6 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) red Burgundy wine (or any dry red wine)
- 2 cups beef stock
- 1 bouquet garni (a bundle of herbs, typically thyme, bay leaves, and parsley)
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, quartered
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This hearty Beef Bourguignon takes about 20 minutes of prep time and then 2.5 to 3 hours of cooking time in the oven. It’s a bit of a long process, but the wonderful flavors that develop are totally worth it. Plus, the aroma will make your kitchen feel cozy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, season your beef cubes generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Now, add the beef in batches, browning them on all sides. This will take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Cook the Bacon:
In the same pot, add the diced bacon and cook until it’s nice and crispy. This adds fantastic flavor! Once done, remove the bacon and add it to the plate with the beef. Don’t clean the pot just yet; you’ll want those tasty bits left for added flavor.
3. Sauté the Vegetables:
Now, add your chopped onion and sliced carrots to the pot. Cook them until the onion turns translucent, which should take about 5-7 minutes. After that, add the minced garlic and cook for 1 more minute. Your kitchen will smell amazing by now!
4. Add Tomato Paste and Wine:
Next, stir in the tomato paste and let it cook for about 2 minutes. Then, pour in the entire bottle of red wine, making sure to scrape up any browned bits from the bottom of the pot. Bring it to a simmer and let it cook for about 5 minutes.
5. Combine Everything:
Return the beef and bacon to the pot, then add the beef stock and bouquet garni. Bring everything to a gentle boil. After that, cover the pot and transfer it to your preheated oven.
6. Let It Cook:
Now, let it cook in the oven for about 2.5 to 3 hours. The goal is for the beef to be tender. You might want to check it halfway through to see how it’s doing.
7. Prepare Pearl Onions and Mushrooms:
While the beef is cooking, let’s prepare the pearl onions and mushrooms. In a skillet, heat the remaining olive oil over medium heat, add the pearl onions, and sauté them until they’re nicely browned. Then, add the quartered mushrooms and cook until they are lightly golden. Set them aside until the beef is ready.
8. Finish the Dish:
Once your beef is tender, take the pot out of the oven. Stir in the sautéed pearl onions and mushrooms, and return the pot to the stove over medium heat. If you like a thicker sauce, mix 2 tablespoons of flour with a little red wine to form a slurry, and stir it into the stew. Let it simmer for an additional 10-15 minutes until the sauce thickens.
9. Serve and Enjoy:
Lastly, adjust the seasoning with salt and pepper as needed. Serve your Beef Bourguignon hot, garnished with fresh parsley. It’s perfect with crusty bread or mashed potatoes. Enjoy this classic dish and all the compliments that come with it!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for its richness and tenderness when slow-cooked, you can also use cuts like brisket or even a round roast. Just remember that the cooking time might vary slightly based on the cut you choose!
What Can I Substitute for Red Burgundy Wine?
If you don’t have red Burgundy wine, any good quality dry red wine will work perfectly. Look for Merlot, Cabernet Sauvignon, or Pinot Noir as suitable substitutes. The key is to pick a wine you enjoy drinking!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best quality, you can also freeze the beef bourguignon for up to 3 months. Thaw in the fridge overnight before reheating on the stove over low heat.
Can I Make This Recipe in a Slow Cooker?
Absolutely! To adapt this recipe for a slow cooker, simply follow steps 1-7 on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Just add the sautéed pearl onions and mushrooms in the last hour of cooking!
