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Beef Bourguignon Recipe
This slow-cooked French stew is pure comfort food—tender beef braised in red wine with carrots, mushrooms, and aromatic herbs, making it the ultimate Beef Bourguignon Recipe for cozy gatherings.
Beef Bourguignon, a classic of French cuisine, originated in Burgundy where frugal cooks turned inexpensive cuts into something truly special. What sets this recipe apart is the balance of bold red wine flavor, lean beef chuck, and plenty of garden-fresh vegetables—all simmered low and slow until every forkful feels like a warm hug. I first tested this version during a snowy December weekend; since then, I’ve served it at book club meetups and Sunday supper parties. With every twist—like using turkey bacon in place of pork for a lighter touch—this recipe stays true to its roots while giving you room to personalize.
Why You’ll Love This Recipe (H2)
- Melt-in-your-mouth beef thanks to a patient, hours-long braise
- Deep, wine-soaked flavor—no boxed gravy needed
- Flexible make-ahead steps—perfect for busy weeknights or dinner parties
- Loaded with veggies: carrots, pearl onions, mushrooms…hello, nutrition!
- Adaptable: swap beef for lamb or add a splash of brandy for extra warmth
- Crowd-pleaser that pairs beautifully with mashed potatoes, crusty bread, or buttered noodles
- Freezer-friendly—stash leftovers for up to 3 months
- Comforting aroma that fills your kitchen and lingers in memories
Ingredients (H2)
• 2 lbs beef chuck, cut into 1½-inch cubes (choose well-marbled cuts for tenderness)
• 6 oz thick-cut bacon or turkey bacon, diced (for smoky depth)
• 1 large onion, chopped (yellow or sweet onion both work)
• 3 cloves garlic, minced (fresh is best)
• 2 cups baby carrots or chopped whole carrots
• 1 lb cremini or button mushrooms, halved (braise right in, no pre-soak needed)
• 2 tbsp tomato paste (look for plain puree without added sugar)
• 3 cups dry red wine (Pinot Noir or Burgundy are traditional; Syrah works too)
• 2 cups low-sodium beef broth (or chicken broth for a lighter taste)
• 1 bay leaf
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour (for thickening; whole-wheat pastry flour is fine)
• 2 tbsp olive oil or a high-heat neutral oil
• Fresh parsley, chopped, for garnish
Directions (H2)
- Prep the beef and bacon: Pat beef cubes dry, season with salt and pepper, then toss with flour. In a heavy Dutch oven over medium heat, crisp bacon until golden. Remove bacon and set aside—reserve fat.
- Brown the beef: In batches, sear floured beef in the bacon fat (add a bit of oil if needed) until each side is deeply caramelized. Don’t crowd the pan. Transfer browned pieces to a plate.
- Sauté the aromatics: Lower heat, add chopped onion and garlic. Stir until softened and fragrant—about 3 minutes. Scrape up any browned bits from the pot; that’s flavor gold.
- Tomato paste and deglaze: Stir in tomato paste and cook 1 minute. Pour in red wine, using a wooden spoon to loosen any stuck-on morsels. Let wine simmer briskly for 5 minutes to burn off alcohol and concentrate flavor.
- Combine everything: Return beef and bacon to the pot, add carrots, bay leaf, thyme, and broth. Bring to a gentle simmer. Cover, reduce heat to low, and braise for 2 to 2½ hours—check at the 2-hour mark.
- Cook mushrooms separately: In a skillet with a drizzle of oil, sauté mushrooms until golden brown. This keeps them firm and flavorful—then stir them into the stew during the last 15 minutes.
- Check for doneness: Beef should shred easily with a fork, and sauce should coat the back of a spoon. If too thin, remove lid and simmer uncovered 10–15 minutes.
- Rest and garnish: Let the stew sit off heat for 10 minutes. Discard bay leaf, sprinkle with chopped parsley, and serve piping hot.
Servings & Timing (H2)
• Serves: 6–8 hungry adults
• Prep Time: 20 minutes (chopping, seasoning)
• Cook Time: 2½ hours braising (plus 15 minutes mushroom sauté)
• Total Time: Approximately 3 hours (including a 10-minute rest)—it’s hands-off once it’s bubbling away!
Variations (H2)
• Swap beef chuck for lamb shoulder and use a rosé wine for a Provençal twist.
• Add pearl onions in step 5 for extra sweetness and texture.
• Stir in a splash of brandy or cognac right after deglazing for depth.
• For a dairy-free finish, skip the butter and swirl in olive oil just before serving.
• Make it spicy: add a pinch of red pepper flakes with the tomato paste.
• Turn it vegetarian by replacing beef with seitan chunks and using vegetable broth.
Storage & Reheating (H2)
Refrigerate leftovers in an airtight container for up to 4 days—flavors actually deepen overnight. To freeze, cool completely, then portion into freezer-safe bags for up to 3 months. Thaw in the fridge overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally; add a splash of broth if it’s too thick. Perfect make-ahead dish for holiday entertaining or busy weeknights.
Notes (H2)
• Test your beef at the 2-hour mark—if it’s still resistant, give it another 30 minutes rather than rushing.
• I learned that browning mushrooms separately prevents them from turning soggy in the stew.
• Using a mix of fresh and dried herbs offers a richer aroma; don’t be shy with thyme.
• If your sauce tastes flat, swirl in a teaspoon of balsamic vinegar to brighten it up.
• For the creamiest mash to serve alongside, whip Yukon Gold potatoes with a splash of cream and a knob of butter.
FAQs (H2)
Q: Can I use a slow cooker instead?
A: Yes—after browning beef and veggies, transfer everything to a slow cooker and cook on low for 6–8 hours. Mushrooms still get sautéd separately.
Q: What if I don’t drink wine?
A: Swap red wine for additional beef broth plus a tablespoon of vinegar for acidity.
Q: Is there a gluten-free option?
A: Use cornstarch or a gluten-free flour blend instead of all-purpose flour for dredging.
Q: Can I skip the bacon?
A: Sure, but the smokiness adds depth—consider a dash of smoked paprika if you skip it.
Q: How do I thicken the sauce if it’s too thin?
A: Mix 1 tsp cornstarch with cold water into a slurry, stir into the hot stew until it thickens.
Q: What’s the best cut of beef?
A: Chuck roast is ideal for slow-cooking; brisket works too but may need a bit more time.
Q: Can I make this gluten-free and dairy-free?
A: Absolutely—use gluten-free flour and skip any butter, finishing with olive oil.
Q: Any wine recommendations?
A: A medium-bodied Pinot Noir or Côtes du Rhône gives that classic Burgundy vibe without breaking the bank.
Conclusion (H2)
This Beef Bourguignon Recipe is the kind of slow-cooked, heartwarming stew that turns simple groceries into a feast worth lingering over. Give it a try, let me know how it becomes your new comfort go-to, and don’t forget to explore my Coq au Vin or Mushroom Ragu next! Feel free to leave a comment or star rating below—happy cooking!
Beef Bourguignon Recipe
Ingredients
- 2 lbs beef chuck cut into 1½-inch cubes
- 6 oz thick-cut bacon or turkey bacon diced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups baby carrots or whole carrots
- 1 lb cremini or button mushrooms halved
- 2 tbsp tomato paste
- 3 cups dry red wine Pinot Noir or Burgundy
- 2 cups low-sodium beef broth
- 1 bay leaf bay leaf
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or neutral oil
- fresh parsley chopped, for garnish
Instructions
- Pat beef dry, season, coat in flour. Crisp bacon in a Dutch oven, set aside.
- Sear beef in bacon fat until caramelized. Transfer to a plate.
- Cook onion and garlic until soft. Scrape up browned bits from the pot.
- Stir in tomato paste, deglaze with wine. Let simmer to concentrate flavor.
- Return beef, bacon, add carrots, herbs, broth. Simmer covered for 2-2.5 hours.
- Sauté mushrooms until golden. Add to the stew in the last 15 minutes.
- Check beef tenderness and sauce consistency. Simmer if needed.
- Let stew sit off heat, remove bay leaf, garnish with parsley. Serve hot.
