Beef Bourguignon – Let’s talk about Beef Bourguignon. It’s not just a dish; it’s an experience. The first time I made this recipe, it wasn’t in a grand kitchen or for a fancy dinner party. Nope, it was a rainy Sunday, and I was craving something warm, rich, and a little indulgent. I remember putting on some soft jazz (yes, I’m that person) and letting the aroma of wine, garlic, and herbs fill my tiny apartment.
Funny enough, halfway through cooking, I realized I didn’t have pearl onions—panic mode! I ended up using diced onions, which, okay, wasn’t traditional, but you know what? It still turned out amazing. And that’s the beauty of this recipe. It feels so elegant and fancy, but it’s forgiving. Every time I make it, it takes me back to that cozy, rainy day when I proved to myself that I could pull off a French classic, imperfections and all.
Why You’ll Love This Beef Bourguignon Recipe?
- Layers of Flavor: From the smoky bacon to the earthy mushrooms and the bold red wine sauce, every bite is a masterpiece.
- Tender Beef: The slow cooking process ensures the beef practically melts in your mouth.
- Comfort Meets Sophistication: It’s hearty enough for a cozy night in but fancy enough to impress guests.
- One-Pot Wonder: Fewer dishes, more time to enjoy the food.
- Make-Ahead Magic: The flavors get even better the next day—hello, leftovers!
Ingredient Notes:
Cooking Beef Bourguignon doesn’t require a culinary degree—just a few quality ingredients and some patience.
- Beef Stewing Meat: Chuck roast or brisket works beautifully. The slow cooking breaks down the meat, making it tender and flavorful.
- Red Wine: Use a dry red wine like Pinot Noir or Merlot. And hey, if you’re pouring a glass for the stew, why not pour one for yourself too?
- Bacon: Adds that smoky, savory element that makes this dish irresistible.
- Pearl Onions: Sweet and delicate, these little guys soak up the sauce like sponges. Don’t skip them if you can help it!
- Fresh Herbs: Thyme and parsley bring a touch of brightness to this rich, hearty dish.
How To Make Beef Bourguignon?
- Prep Like a Pro: Start by preheating your oven to 300°F. Season your beef generously with salt and pepper—don’t be shy! This is the foundation of your flavor.
- Sizzle That Bacon: Cook your chopped bacon in a Dutch oven until it’s crisp. The smell alone will make you hungry. Set it aside but keep the rendered fat—it’s liquid gold for flavor.
- Brown the Beef: Working in batches, sear the beef in the bacon fat until it’s browned on all sides. Don’t rush this part. That golden crust is where the magic starts.
- Cook the Veggies: Add the pearl onions and mushrooms to the pot, cooking until they’re just starting to caramelize. Remove and set aside. Then, toss in the chopped onions, carrots, and celery, sautéing until softened.
- Deglaze and Build the Base: Pour in the red wine, scraping up all the browned bits from the bottom of the pot—those bits are flavor bombs. Add beef broth, garlic, bay leaves, and thyme, then return the beef to the pot.
- Into the Oven: Cover the pot and bake for about 2 hours. This is where the magic happens. The low, slow heat breaks down the beef, making it tender and flavorful.
- Finish Strong: After 2 hours, stir in your bacon, pearl onions, and mushrooms. If the sauce needs thickening, whisk together some flour and beef broth, then stir it in. Bake for another 20-30 minutes until everything is bubbling and irresistible.
- Serve and Savor: Ladle the stew over mashed potatoes, egg noodles, or crusty bread. Sprinkle with fresh parsley for that final touch of elegance.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it’s even better the next day.
- Freezer: Freeze it for up to 3 months. Just thaw in the fridge and reheat on the stove over low heat.
Variations and Substitutions:
- No Wine? No Worries: Substitute with beef broth and a splash of balsamic vinegar.
- Gluten-Free: Use gluten-free flour or cornstarch for the sauce.
- Extra Veggies: Toss in parsnips, turnips, or even sweet potatoes for a twist.
- Herb Switch-Up: If you’re out of thyme, rosemary works wonderfully.
Want To Save This Recipe?
What to Serve with Beef Bourguignon?
- Mashed Potatoes: Creamy, buttery, and perfect for soaking up the sauce.
- Crusty Bread: For those who love to mop up every last drop.
- Green Beans: Light and fresh, they balance the richness of the stew.
- Egg Noodles: A classic pairing that never fails.
Frequently Asked Questions:
Can I make this in a slow cooker?
Definitely! Sear the beef and veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Can I use white wine instead of red?
You could, but it’ll change the flavor profile. Red wine adds depth, while white will make it lighter and tangier.
Do I have to use pearl onions?
If you can’t find pearl onions, diced onions will work, but the texture won’t be quite the same.
Beef Bourguignon is more than just a meal—it’s an experience. Whether you’re making it for a special occasion or just because you need a little French comfort food in your life, this recipe won’t disappoint. Give it a try, and don’t forget to let me know how it turns out. Did you make any tweaks? I’d love to hear about your kitchen adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Beef Bourguignon Recipe
Ingredients
- 2 pounds beef stewing meat cut into 1-inch cubes
- Salt and pepper to taste
- 3 tablespoons cooking oil
- 4 slices bacon chopped
- 1 pound pearl onions peeled
- 8 ounces mushrooms cleaned and quartered
- 1 cup onion chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 2 cups red wine
- 1 cup beef broth divided (preferably low or no sodium)
- 6 cloves garlic peeled and crushed
- 1 bay leaf
- 2-3 sprigs thyme
- 6 sprigs parsley
- 3 tablespoons all-purpose flour
Instructions
Preheat the Oven:
- Set your oven to 300°F (150°C).
Prepare the Meat:
- Season the beef generously with salt and pepper to enhance the flavor.
Cook the Bacon:
- In a large skillet or Dutch oven, cook the chopped bacon until lightly crisp. Remove the bacon and set it aside, leaving the rendered fat in the pan.
Sauté the Onions and Mushrooms:
- Add the pearl onions to the pan and sauté for a few minutes before adding the mushrooms. Cook until they are browned and their juices have started to release. Remove and set aside.
Sear the Beef:
- Add one tablespoon of oil to the skillet and sear the seasoned beef in batches to avoid overcrowding. Brown each piece on all sides and transfer to a bowl to collect the juices.
Cook the Aromatics:
- To the same skillet, add the chopped onions, carrots, and celery, with an additional tablespoon of oil if needed. Sauté until the onions are softened and fragrant.
Deglaze the Pan:
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce for 3-4 minutes.
Combine the Ingredients:
- Add ½ cup of beef broth, garlic, bay leaf, thyme, and parsley to the pan. Stir in the seared beef and mix well.
Bake the Stew:
- Transfer the mixture to an oven-safe casserole or Dutch oven. Cover with a lid and bake in the preheated oven for approximately 2 hours, or until the beef is tender.
Final Touches:
- Remove the herbs from the stew and stir in the cooked bacon, pearl onions, and mushrooms. To thicken the sauce, whisk 2-3 tablespoons of flour with the reserved ½ cup of beef broth and add it to the stew.
- Return the casserole to the oven and bake uncovered for an additional 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
Serve:
- Garnish with freshly chopped parsley and serve hot over mashed potatoes, egg noodles, or crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
