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Classic Beef Bourguignon

Classic Beef Bourguignon for a Cozy Night In

This Classic Beef Bourguignon is a warm, comforting dish featuring tender beef simmered in a rich red wine sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Bacon
  • 8 ounces Bacon Adds a savory, smoky flavor; substitute with pancetta for a different profile.
  • 2 pounds Beef Chuck The primary protein that becomes tender with slow cooking; brisket can be used for a fattier alternative.
For the Aromatics
  • 2 tablespoons Unsalted Butter Provides richness and helps in sautéing; olive oil can be substituted.
  • 1 medium Yellow Onion Enhances the base flavor; shallots can be used for a milder taste.
  • 2 medium Carrots Adds sweetness and texture; parsnips can be substituted.
  • 4 cloves Garlic Contributes aroma and depth; fresh garlic is recommended.
  • 2 tablespoons Tomato Paste Adds acidity and richness; fresh tomatoes can be used as a substitute.
For the Sauce
  • 2 tablespoons All-Purpose Flour Thickens the sauce; can be omitted for a gluten-free preparation.
  • 750 milliliters Burgundy Wine Key for flavor development; use a quality dry red wine for the best results.
  • 2 cups Beef Stock Adds moisture and richness; vegetable stock can be used for a non-meat alternative.
  • 1 tablespoon Better than Bouillon Enhances the beef flavor profile; regular beef bouillon cubes can serve as a substitute.
  • 5 stems Fresh Thyme Adds aromatic herb notes; dried thyme can substitute at a 1:3 ratio.
  • 2 leaves Bay Leaves Imparts depth of flavor; omit if unavailable.
For the Finish
  • 10 ounces Frozen Pearl Onions Offers sweetness and texture; fresh pearl or chopped regular onions work.
  • 8 ounces Cremini Mushrooms Adds earthiness; button mushrooms can be an alternative.

Equipment

  • Dutch oven
  • skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a Dutch oven, cook the chopped bacon over medium-low heat for about 8-10 minutes until crispy and golden brown. Remove with a slotted spoon, leaving the rendered fat in the pot.
  3. Season beef chuck cubes with salt and pepper. Brown the beef in batches for 3-4 minutes per side until a rich, brown crust forms. Remove the beef and set aside.
  4. Add chopped onions and carrots to the pot and sauté over medium heat for about 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional 1-2 minutes.
  5. Sprinkle flour over the vegetables and stir well. Gradually pour in the Burgundy wine, scraping any browned bits from the bottom. Add beef stock and Better than Bouillon, stirring until smooth. Return the beef and bacon to the pot along with thyme and bay leaves.
  6. Cover the pot and bake for 2.5 hours, ensuring it simmers gently without boiling.
  7. In a skillet, melt remaining butter and sauté frozen pearl onions and cremini mushrooms for about 5 minutes until lightly browned. Add to the pot for the final 45-60 minutes of cooking.
  8. Once cooked, let the dish rest covered for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Serve with creamy mashed potatoes or a warm baguette to soak up the rich sauce.

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