As I settled into a chilly evening, the rich aroma of slow-cooking beef filled my home, wrapping me in a cozy embrace. When it comes to comfort food, nothing rivals a Classic Beef Bourguignon, a dish so heartwarming it seems to tell stories of French family dinners around the fireplace. With this simplified recipe, you can achieve that gourmet experience without the fuss—perfect for gathering loved ones around the table or enjoying a serene night in. This hearty stew not only offers depth and warmth but can also be tailored to fit gluten-free or kosher diets, making it a versatile option for nearly everyone. Ready to concoct a delightful meal that will leave your taste buds dancing? Let’s dive into the magic of making this classic dish!
Why is Beef Bourguignon So Special?
Comforting, cozy vibes: This Classic Beef Bourguignon creates an inviting atmosphere that’s perfect for chilly evenings.
Rich, robust flavors: The marriage of tender beef, earthy mushrooms, and sweet pearl onions in a luscious red wine sauce elevates the dish into sheer perfection.
Simple yet elegant: Achieve a gourmet experience without complicating your cooking approach.
Versatile adaptations: Whether gluten-free or kosher, this dish is easily adjusted to accommodate various dietary needs, making it inclusive for friends and family.
Memorable gatherings: The heartiness of this stew makes it an instant crowd-pleaser, ensuring your dinner parties will be talked about long after the last bite.
If you love flavor-packed meals, consider pairing it with sides like creamy mashed potatoes or warm crusty bread for the ultimate indulgence!
Classic Beef Bourguignon Ingredients
Note: Gather these essentials to create your own comforting Classic Beef Bourguignon!
For the Stew
• Bacon (5 strips) – Adds smokiness and depth of flavor; substitute with pancetta or turkey bacon for a lighter option.
• Beef Chuck (3.5 lbs) – Ideal cut for braising, providing rich flavor and tenderness; brisket may be used as an alternative.
• Unsalted Butter (4 tbsp) – For sautéing and finishing the dish; can substitute with olive oil for a dairy-free option.
• Yellow Onion (1, chopped) – Adds sweetness and core flavor; shallots may be used for added delicacy.
• Carrots (3 large, peeled and chopped) – Provides natural sweetness and color; any root vegetable can substitute.
• Garlic (5 cloves, minced) – Enhances aroma and depth; garlic powder can substitute in lower quantities.
• Tomato Paste (2 tbsp) – Contributes umami and thickens the sauce; red pepper paste can be a suitable replacement.
• All-Purpose Flour (3 tbsp) – Thickens the stew; use cornstarch mixed with water for a gluten-free option.
• Burgundy Wine (2 cups) – The primary flavor component, rich in tannins; use any bold red wine if unavailable.
• Beef Stock (2 cups) – Improves the stew’s depth; homemade stock is ideal. Vegetable stock can replace for a lighter taste.
• Better than Bouillon (1 tbsp) – Adds concentrated flavor; use vegetable bouillon as a vegetarian substitute.
• Fresh Thyme (2 sprigs) – Adds herbal notes; dried thyme can be used (1 tsp).
• Bay Leaves (2) – Complements the aromatic profile; omit if unavailable.
• Frozen Pearl Onions (10 oz) – Add sweetness and texture; fresh small onions can be swapped out.
• Cremini Mushrooms (16 oz, quartered) – Enhance umami and provide meatiness; substitute with button mushrooms if needed.
• Kosher Salt & Freshly Cracked Pepper – Essential for seasoning during cooking.
Step‑by‑Step Instructions for Classic Beef Bourguignon
Step 1: Preheat & Cook Bacon
Preheat your oven to 350°F (175°C). In a large Dutch oven, render 5 strips of bacon over medium-low heat. Cook until the bacon is browned and crispy, which should take about 5-7 minutes. Remove the bacon using a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
Step 2: Sear Beef
Season 3.5 lbs of beef chuck generously with kosher salt and freshly cracked pepper. Increase the heat to medium-high, and in batches, sear the beef in the hot pot for about 3-4 minutes per side until a deep brown crust forms. Remove the browned beef and set it aside, ensuring the Dutch oven maintains its heat.
Step 3: Sauté Vegetables
Lower the heat to medium, adding 4 tablespoons of unsalted butter to the pot. Once melted, add 1 chopped yellow onion and 3 large chopped carrots. Sauté these vegetables until soft, about 5-6 minutes. Next, stir in 5 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 1-2 minutes until the paste turns a deep red.
Step 4: Deglaze & Add Liquids
Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously for 2-3 minutes to eliminate any raw flour taste. Gradually pour in 2 cups of Burgundy wine while scraping the bottom of the pot to release any brown bits. Follow with 2 cups of beef stock and 1 tablespoon of Better than Bouillon, stirring until combined.
Step 5: Combine Ingredients & Braise
Return the seared beef and the cooked bacon to the Dutch oven, adding 2 sprigs of fresh thyme and 2 bay leaves for aromatic flavor. Bring the mixture to a gentle simmer, ensuring everything is well combined. Cover the pot and transfer it to your preheated oven. Let it braise for approximately 2.5 hours, until the beef is fork-tender.
Step 6: Incorporate Mushrooms & Onions
While the beef bourguignon is cooking, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté 16 oz of quartered cremini mushrooms for about 5-7 minutes until browned, then add 10 oz of frozen pearl onions. Season lightly with salt and pepper, cooking for another 3-4 minutes until heated through.
Step 7: Final Bake & Rest
Once the beef bourguignon is done braising, carefully remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions. Cover the pot again and place it back in the oven for an additional 45-60 minutes until the beef is perfectly tender and the flavors meld beautifully. Finally, let the dish rest for about 30 minutes before serving, allowing those rich flavors to deepen.
Classic Beef Bourguignon Variations
Feel free to explore exciting twists that can elevate your Classic Beef Bourguignon and suit your taste.
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Chicken or Pork: Substitute beef with chicken thighs or pork shoulder for a lighter variation. Both proteins retain moisture and richness in this hearty stew.
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Gluten-Free Adaptation: Exchange all-purpose flour with a cornstarch slurry for thickening. This ensures all dinner guests can savor this delicious meal without worry.
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Seasonal Vegetables: Incorporate parsnips or turnips for added depth and nutrition. These root veggies enhance the stew’s heartiness and perfectly complement the beef.
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Herbal Infusion: Add fresh herbs like rosemary or parsley along with thyme for a vibrant flavor boost. A mix of herbs will add freshness to each comforting bite.
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Heat Lovers: For those who enjoy a kick, sprinkle in some crushed red pepper flakes or a dash of hot sauce. Just a hint of heat can harmonize beautifully with the dish’s rich flavors.
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Brandy Splash: Enhance the aromatic notes by stirring in a splash of brandy before simmering. This adds an elegant depth that’ll impress your family and friends.
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Vegetable Stock: Swap beef stock for vegetable stock to create a lighter version. This keeps the dish vegan-friendly while still delivering robust flavor, ideal for gathering loved ones.
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Mushroom Medley: Experiment with different mushrooms like shiitake or oyster for unique textures and flavors. Each variety brings a distinct umami goodness to the table, elevating your stew even further.
For more ideas, you might enjoy trying out variations like Garlic Butter Beef or indulge in French Onion Beef for a delightful twist. Happy cooking!
Expert Tips for Classic Beef Bourguignon
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Quality Ingredients: Opt for fresh, high-quality components like beef chuck and Burgundy wine. The better the ingredients, the richer the flavor in your Classic Beef Bourguignon.
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Sear with Care: When searing the beef, avoid overcrowding the pot; this ensures a nice crust forms, enhancing the stew’s flavor. Sear in batches if needed.
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Watch the Heat: Keep an eye on your heat levels. Cooking too fast can toughen the beef, while too low may not develop the flavors properly. Aim for a gentle simmer during braising.
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Thicken Wisely: If you’re aiming for a gluten-free Classic Beef Bourguignon, remember to substitute flour with a cornstarch slurry for thickening. This will keep your stew luscious without sacrificing texture.
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Resting Phase: Allow the stew to rest covered before serving. This resting period lets the flavors meld beautifully and improves the overall texture.
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Flavor Variations: Feel free to experiment with herbs or add a splash of brandy for enhanced depth. A few tweaks can tailor the dish to your taste, making it even more memorable.
What to Serve with Classic Beef Bourguignon
Create a cozy dining experience by enhancing this rich stew with delightful, complementary sides!
- Creamy Mashed Potatoes: The smooth, buttery texture pairs perfectly with the hearty beef, soaking up that rich sauce beautifully.
- Crusty French Bread: A warm loaf is essential for dipping into the savory sauce, making every bite a little piece of heaven.
- Simple Green Salad: Crisp greens with a light vinaigrette provide a refreshing contrast to the stew’s richness, balancing the meal.
- Roasted Brussels Sprouts: Their slight bitterness and caramelized flavor add depth, complementing the umami notes of the bourguignon wonderfully.
- Herb-Infused Rice Pilaf: A fragrant rice side can absorb the sauce while offering a gentle nuttiness that rounds out the dish.
- Red Wine: Pairing with a glass of full-bodied red wine, like a Pinot Noir, echoes the dish’s flavors and enhances the overall experience.
Storage Tips for Classic Beef Bourguignon
Fridge: Store leftovers in an airtight container for up to 4-6 days. Allow the stew to cool slightly before refrigerating to retain its rich flavors.
Freezer: For longer storage, freeze Classic Beef Bourguignon in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of beef stock or water if the sauce thickens too much during storage.
Cooling: Allow the stew to cool completely before sealing and refrigerating or freezing, which helps to maintain its delectable taste and texture.
Make Ahead Options
These Classic Beef Bourguignon are perfect for busy weeknights and meal prep enthusiasts! You can chop the vegetables and even sear the beef up to 24 hours in advance, storing them in the refrigerator to maintain freshness. Additionally, cook the entire stew a day ahead, letting it cool completely before refrigerating, which allows the flavors to deepen. When you’re ready to enjoy it, simply reheat on the stove over low heat until warmed through or bake in the oven at 350°F (175°C) for about 30 minutes. To keep the beef tender, avoid boiling; gentle reheating is key for this crowd-pleasing dish!
Classic Beef Bourguignon Recipe FAQs
What kind of beef is best for Beef Bourguignon?
For the most flavorful and tender results, beef chuck is the ideal cut for this dish. It has the right balance of fat and meat, ensuring a rich, juicy stew. If you prefer, you can also use brisket as an alternative, but chuck will give you that classic melt-in-your-mouth texture.
How should I store leftover Beef Bourguignon?
Store leftovers in an airtight container in the refrigerator for 4-6 days. Be sure to let the stew cool slightly before sealing it—this helps retain its rich flavors. When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat, adding a splash of beef stock if needed to reach your desired consistency.
Can I freeze Classic Beef Bourguignon?
Absolutely! You can freeze your Classic Beef Bourguignon for up to 3 months. To do this, let the stew cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible. When you’re ready to serve it, thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.
What should I do if my Beef Bourguignon is too thick?
If your stew turns out thicker than you’d like, don’t worry! You can simply add a little beef stock or water while gently reheating it. Start with a small amount, stirring well, and gradually add more until you reach the desired consistency. This will not only help the texture but also keep the flavors intact.
Are there any dietary considerations I should keep in mind?
If you’re accommodating dietary restrictions, this Classic Beef Bourguignon can be adjusted for gluten-free diets by substituting the all-purpose flour with a cornstarch slurry. For those following kosher guidelines, make sure to use kosher certified ingredients throughout and consider swapping the bacon for a kosher turkey bacon or pancetta alternative.
How can I tell if my beef is cooked properly?
You’ll know your beef is perfectly cooked when it’s fork-tender and easily shreds apart. This typically takes about 2.5 to 3 hours of braising in the oven, but it’s a good idea to check it during cooking. If you notice any tough parts, give it a bit more time to ensure that delicious melt-in-your-mouth texture you deserve!
Classic Beef Bourguignon: Cozy Up with This Hearty Dish
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large Dutch oven, render 5 strips of bacon over medium-low heat. Cook until the bacon is browned and crispy, which should take about 5-7 minutes. Remove the bacon using a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
- Season 3.5 lbs of beef chuck generously with kosher salt and freshly cracked pepper. Increase the heat to medium-high, and in batches, sear the beef in the hot pot for about 3-4 minutes per side until a deep brown crust forms. Remove the browned beef and set it aside, ensuring the Dutch oven maintains its heat.
- Lower the heat to medium, adding 4 tablespoons of unsalted butter to the pot. Once melted, add 1 chopped yellow onion and 3 large chopped carrots. Sauté these vegetables until soft, about 5-6 minutes. Next, stir in 5 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 1-2 minutes until the paste turns a deep red.
- Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously for 2-3 minutes to eliminate any raw flour taste. Gradually pour in 2 cups of Burgundy wine while scraping the bottom of the pot to release any brown bits. Follow with 2 cups of beef stock and 1 tablespoon of Better than Bouillon, stirring until combined.
- Return the seared beef and the cooked bacon to the Dutch oven, adding 2 sprigs of fresh thyme and 2 bay leaves for aromatic flavor. Bring the mixture to a gentle simmer, ensuring everything is well combined. Cover the pot and transfer it to your preheated oven. Let it braise for approximately 2.5 hours, until the beef is fork-tender.
- While the beef bourguignon is cooking, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté 16 oz of quartered cremini mushrooms for about 5-7 minutes until browned, then add 10 oz of frozen pearl onions. Season lightly with salt and pepper, cooking for another 3-4 minutes until heated through.
- Once the beef bourguignon is done braising, carefully remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions. Cover the pot again and place it back in the oven for an additional 45-60 minutes until the beef is perfectly tender and the flavors meld beautifully. Finally, let the dish rest for about 30 minutes before serving, allowing those rich flavors to deepen.
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