Classic Beef Bourguignon Recipe

There are few comforts quite as heartwarming as a pot of Classic Beef Bourguignon simmering away in the oven. This iconic French stew is the definition of rustic elegance, filled with tender beef simmered in red wine, enriched by bacon, and brightened with sweet pearl onions and earthy mushrooms. If you’re longing for a dinner that feels like a culinary hug—or you want to impress someone special—this is the recipe to keep close in your repertoire.

Ingredients You’ll Need

Gathering the essentials for this Classic Beef Bourguignon is refreshingly straightforward. It’s a harmony of simple staples—each one playing a key part in developing that signature deep, savory flavor and melt-in-your-mouth texture.

• Bacon: Adds a smoky, salty backbone to the stew and infuses the entire dish with rich flavor.
• Beef chuck: The hearty, marbled cut that becomes unbelievably tender and juicy after a long, slow braise.
• Unsalted butter: Offers velvety richness and helps achieve perfect sautéed vegetables and browned mushrooms.
• Yellow onion: Provides sweet, aromatic depth and helps build the base of the stew.
• Carrots: Bring sweetness and color, soaking up the wine-laced sauce beautifully.
• Garlic: Essential for warmth and boldness—don’t be shy!
• Tomato paste: Concentrates umami and gives both acidity and rich color to the sauce.
• All-purpose flour: Thickens the stew to perfection, creating that luscious, clingy sauce.
• Burgundy wine (or any bold red wine): The heartbeat of Classic Beef Bourguignon, giving the stew its signature flavor and color.
• Beef stock: Deepens the savory notes—go for homemade or a good-quality carton.
• Better than Bouillon beef bouillon: Provides an extra burst of meaty complexity in just a spoonful.
• Fresh thyme sprigs: Infuse earthy, herbal notes throughout the braise.
• Bay leaves: Add subtle, aromatic undertones.
• Frozen pearl onions, defrosted and drained: Lend a touch of sweetness and an elegant look to every bowl.
• Cremini mushrooms, quartered: Absorb the sauce and add a welcome meatiness of their own.
• Kosher salt: Brings out all the hidden flavors in every bite—season generously, taste often.
• Freshly cracked pepper: For a subtle bite that ties everything together.

How to Make Classic Beef Bourguignon

Step 1: Render the Bacon

Start by preheating your oven to 350 F. In a sturdy Dutch oven, add the bacon pieces and let them slowly render over medium-low heat. Take your time with this—the goal is to coax out all that glorious fat, which will ultimately become the flavor foundation for the rest of the stew. Once the bacon is crispy and golden, use a slotted spoon to set it aside, but don’t even think about draining that rendered fat!

Step 2: Sear the Beef

Pat your beef dry and season it generously on all sides with kosher salt and cracked pepper. Working in batches, sear the beef cubes in the bacon fat over medium-high heat. You want deep, dark browning on every side—this is where so much flavor is built. Don’t crowd the pan (or they’ll steam instead of searing), and set each batch aside once the crust forms.

Step 3: Sauté the Veggies

Lower the heat to medium and melt in half the butter. Toss in the chopped onion and carrots, stirring for a few minutes until they start to soften and their sweetness begins to emerge. Add the garlic and cook for another minute, just until fragrant. Pile in the tomato paste and stir frequently—it’ll deepen in color and intensify in flavor after just a couple of minutes. Finally, sprinkle the flour over the vegetables, stirring to coat; this creates a roux that will thicken your stew beautifully.

Step 4: Deglaze and Build the Sauce

Splash in the Burgundy wine, scraping up every stuck, caramelized bit from the bottom of the pot. These “fond” bits are pure gold. Stir in the beef stock and the Better than Bouillon for that extra punch of umami. Nestle the browned beef and crispy bacon back into the pot along with the thyme and bay leaves. Bring everything to a gentle simmer, then cover the Dutch oven and transfer it to the oven for a cozy, slow braise—about 2 1/2 hours.

Step 5: Prepare Mushrooms and Pearl Onions

Meanwhile, heat the rest of the butter in a skillet over medium-high until it’s bubbling and ready to work its magic. Sauté your quartered cremini mushrooms until they’re beautifully browned and golden, then toss in the pearl onions and let them caramelize just a bit longer. Season with a pinch of salt and pepper for extra flavor.

Step 6: Final Simmer

After the stew has braised for 2 1/2 hours, add your golden mushrooms and pearl onions straight into the pot. Cover and return everything to the oven for another 45–60 minutes, letting all the flavors meld together gloriously. Once the beef is fork-tender, take the pot out and let it rest (still covered) for 30 minutes. This finishing touch ensures the flavors come together perfectly and the sauce thickens just enough.

How to Serve Classic Beef Bourguignon

Garnishes

A scattering of fresh parsley right before serving brings a welcome pop of color and a subtle herbal lift that beautifully complements the richness of Classic Beef Bourguignon. You can also add a sprinkle of extra black pepper or even a little flaked sea salt if you like finishing touches with a bit of crunch.

Side Dishes

Traditionally, nothing soaks up the luscious sauce quite like a creamy mashed potato or a pool of buttery egg noodles. For something even more French, try a chunk of crusty baguette on the side. A simple salad with a sharp vinaigrette balances the deep, savory flavors with a crisp, refreshing bite.

Creative Ways to Present

Serve Classic Beef Bourguignon family-style in the same Dutch oven you cooked it in for a dramatic, rustic presentation. For a special occasion, ladle it into individual mini cocottes or shallow bowls and top with a sprig of thyme. You can even use leftover stew as a decadent filling for savory pies or spooned over toasted bread for an elevated open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Leftover Classic Beef Bourguignon tastes even better the next day! Let the stew cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 4 days, making sure the beef and veggies remain submerged in the sauce to prevent drying out.

Freezing

This stew freezes beautifully, so don’t hesitate to whip up a double batch. Portion cooled bourguignon into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to 3 months. When you’re craving a cozy meal, just thaw it overnight in the fridge.

Reheating

To reheat, place the stew in a heavy-bottomed pot over low to medium heat, adding a splash of water or beef stock if the sauce seems too thick. Warm it gently, stirring occasionally to ensure even heating. You can also reheat individual servings in the microwave, but go slow to avoid overcooking the beef.

FAQs

Can I use a different cut of beef for Classic Beef Bourguignon?

Absolutely! While beef chuck is traditional and yields a wonderfully tender texture, cuts like brisket or short ribs also work well. Just be sure to choose one with some marbling, as the fat keeps the meat juicy through the long cooking process.

Is it possible to make Classic Beef Bourguignon without wine?

If you need to skip the wine, you can substitute with extra beef stock plus a tablespoon of balsamic vinegar or red wine vinegar for acidity. The flavor will be slightly different but still deliciously rich and comforting.

What’s the best pot to cook Classic Beef Bourguignon?

A heavy, oven-safe Dutch oven is the gold standard for this recipe. The tight-fitting lid keeps all the moisture inside, helping the beef become tender and the sauce luxuriously thick, but you can also use any large, high-sided pot with a cover.

How do I avoid mushy vegetables in my stew?

The key is to add the mushrooms and pearl onions toward the end of cooking. This way, they maintain their shape and texture instead of turning slippery or mushy from overbaking.

Can I make Classic Beef Bourguignon in advance?

Yes, and you absolutely should! The flavors deepen and meld wonderfully overnight, making this the perfect make-ahead dish for gatherings, dinner parties, or luxurious weeknight meals.

Final Thoughts

Once you make Classic Beef Bourguignon from scratch, you’ll understand why it’s loved the world over. There’s something magical about the combination of tender beef, silky-smooth sauce, and those savory, wine-soaked vegetables. Don’t hesitate to treat yourself or your favorite people to this classic comfort—your kitchen will never smell better!

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