Warm, rich, and deeply flavorful, this Best Beef Bourguignon recipe is the ultimate comfort food for chilly days and cozy dinners. Inspired by the classic French dish, tender chunks of beef are slow-simmered in red wine with aromatic herbs, garlic, pearl onions, and earthy mushrooms. The result is a soul-satisfying stew with melt-in-your-mouth meat and a luxurious, savory sauce that tastes like it’s been cooking all day—because it has.
Why You’ll Love This Best Beef Bourguignon
Deep, Rich Flavor: Red wine, herbs, and slow cooking create an unforgettable depth of taste.
Tender, Juicy Beef: Long braising makes the beef fall-apart tender and incredibly succulent.
Perfect for Make-Ahead: Tastes even better the next day, making it ideal for prepping ahead.
Elegant Yet Comforting: Sophisticated enough for guests, cozy enough for family dinner.
Pairs Beautifully: Serve with mashed potatoes, crusty bread, or buttered noodles for the full experience.
Ingredients
Creating the Best Beef Bourguignon starts with gathering the right ingredients. Each one plays a vital role in building that rich, comforting flavor. Here’s what you’ll need:
Beef chuck: This cut is perfect for slow cooking, becoming tender and flavorful as it simmers.
Salt and black pepper: Essential for seasoning the beef, enhancing its natural flavors.
Olive oil: Used for browning the beef, adding a touch of richness to the dish.
Bacon: Adds a smoky depth and savory notes that elevate the overall taste.
Onion: A classic aromatic that brings sweetness and depth to the base of the dish.
Carrots: These add a subtle sweetness and a pop of color, balancing the savory elements.
Garlic: A must-have for that aromatic punch, infusing the dish with its distinct flavor.
Tomato paste: This thickens the sauce and adds a rich, umami flavor.
Red wine: Preferably Burgundy or Pinot Noir, it’s the heart of the dish, providing depth and complexity.
Beef broth: Enhances the sauce, making it rich and hearty.
Bouquet garni: A bundle of herbs (bay leaf, thyme, parsley) that infuses the dish with aromatic goodness.
Mushrooms: They add an earthy flavor and texture, making the dish even more satisfying.
Butter: Used for sautéing mushrooms, adding a creamy richness.
All-purpose flour: Optional for thickening the sauce, giving it a velvety finish.
Fresh parsley: For garnish, it adds a fresh touch and a pop of color.
Feel free to explore optional ingredients like pearl onions for added sweetness or even a non-alcoholic wine if you prefer.
For exact measurements, check the bottom of the article where you can find everything available for printing!
How to Make Best Beef Bourguignon
Cooking the Best Beef Bourguignon is a delightful journey that fills your kitchen with mouthwatering aromas.
Let’s break it down step by step, ensuring you create a dish that’s both comforting and impressive.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C).
While it warms up, season your beef cubes generously with salt and black pepper.
This simple step enhances the meat’s natural flavors, setting the stage for a delicious dish.
Step 2: Brown the Beef
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef in batches, ensuring not to overcrowd the pot.
Brown the beef on all sides, which should take about 5-7 minutes.
Once browned, remove the beef and set it aside.
This step locks in the flavors, making your dish even more satisfying.
Step 3: Cook the Bacon
In the same pot, toss in the diced bacon.
Cook it until crispy, allowing the fat to render out.
Once done, remove the bacon and set it aside, leaving those delicious drippings in the pot.
These drippings are pure gold for flavor!
Step 4: Sauté Vegetables
Now, add the chopped onion and sliced carrots to the pot.
Sauté them for about 5 minutes until they soften.
Next, stir in the minced garlic and tomato paste, cooking for another minute.
This combination creates a fragrant base that will elevate your Beef Bourguignon.
Step 5: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to deglaze.
This step is crucial; it lifts all those flavorful bits stuck to the bottom.
Bring the mixture to a simmer and let it reduce for about 5 minutes.
The wine adds depth and richness to your dish.
Step 6: Combine Ingredients
Return the browned beef and crispy bacon to the pot.
Add the beef broth and bouquet garni, which is a bundle of herbs tied together.
Bring everything to a boil, then cover the pot and transfer it to the preheated oven.
This is where the magic happens!
Step 7: Braise in the Oven
Let the Beef Bourguignon braise in the oven for 2 to 2.5 hours.
This slow cooking process makes the beef incredibly tender.
You’ll know it’s ready when the meat falls apart with a fork.
The aroma will be irresistible!
Step 8: Sauté Mushrooms
While the beef is cooking, melt 2 tablespoons of butter in a skillet over medium heat.
Add the quartered mushrooms and sauté until they’re browned, about 5 minutes.
This step adds an earthy flavor that complements the dish beautifully.
Step 9: Final Touches
After the beef has cooked, remove the pot from the oven.
Stir in the sautéed mushrooms and let it simmer on the stovetop for 10 minutes.
If you want a thicker sauce, mix the flour with a little water to create a slurry and stir it in.
Finally, remove the bouquet garni before serving and garnish with fresh parsley.
Your Best Beef Bourguignon is now ready to be enjoyed!
Tips for Success
Always brown the beef in batches to ensure even cooking and a nice crust.
Let the wine simmer long enough to reduce; this intensifies the flavor.
For a richer taste, let the dish sit overnight in the fridge before reheating.
Don’t skip the bouquet garni; it adds essential herbal notes.
Adjust seasoning to your taste before serving for the best flavor.
Equipment Needed
Dutch oven: Ideal for braising; a heavy pot with a lid works too.
Skillet: For sautéing mushrooms; a frying pan can substitute.
Wooden spoon: Perfect for stirring; a spatula will do in a pinch.
Measuring cups: Essential for accuracy; use a kitchen scale if needed.
Variations of Best Beef Bourguignon
Vegetarian Option: Substitute beef with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth instead of beef broth.
Red Wine Alternatives: If you prefer a non-alcoholic version, use non-alcoholic red wine or beef broth for a similar depth of flavor.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy twist that complements the rich flavors.
Herb Variations: Experiment with different herbs like rosemary or sage in place of the traditional bouquet garni for a unique flavor profile.
Slow Cooker Method: For a hands-off approach, use a slow cooker. Brown the beef and sauté the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Serving Suggestions for Best Beef Bourguignon
Crusty Bread: Serve with a loaf of fresh baguette or sourdough to soak up the rich sauce.
Mashed Potatoes: Creamy mashed potatoes make a perfect base for the beef.
Red Wine: Pair with a glass of Burgundy or Pinot Noir to complement the flavors.
Garnish: A sprinkle of fresh parsley adds a vibrant touch to your presentation.
FAQs about Best Beef Bourguignon
What cut of beef is best for Beef Bourguignon?
Beef chuck is the ideal cut for this dish. It becomes tender and flavorful when slow-cooked, making it perfect for the Best Beef Bourguignon.
Can I make Beef Bourguignon ahead of time?
Absolutely! In fact, letting it sit overnight in the fridge enhances the flavors. Just reheat it gently before serving.
Is Beef Bourguignon gluten-free?
Yes, this recipe can be gluten-free! Just ensure you use gluten-free flour for thickening, or skip it altogether for a delicious sauce.
What can I serve with Beef Bourguignon?
Pair it with crusty bread, creamy mashed potatoes, or even a fresh green salad. A glass of red wine complements the dish beautifully!
Can I use a slow cooker for this recipe?
Definitely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours for a hands-off approach.
Final Thoughts
Cooking the Best Beef Bourguignon is more than just preparing a meal; it’s an experience that fills your home with warmth and love.
As the rich aromas waft through the air, you can’t help but feel a sense of comfort and nostalgia.
This dish invites you to slow down, savor each bite, and share moments with family and friends.
Whether it’s a cozy weeknight dinner or a special occasion, Beef Bourguignon is sure to impress.
So roll up your sleeves, embrace the process, and enjoy the joy that comes from creating something truly delicious!
A hearty and flavorful Beef Bourguignon recipe that is perfect for a comforting meal.
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
4 ounces bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (preferably Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (1 bay leaf, 2 sprigs thyme, and 1 sprig parsley tied together)
8 ounces mushrooms, quartered
2 tablespoons butter
1 tablespoon all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Add the chopped onion and sliced carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute.
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.
Return the beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a boil, then cover and transfer to the preheated oven. Cook for 2 to 2.5 hours, until the beef is tender.
In a skillet, melt the butter over medium heat. Add the quartered mushrooms and sauté until browned, about 5 minutes.
After the beef has cooked, remove the pot from the oven. Stir in the sautéed mushrooms and let it simmer on the stovetop for 10 minutes. If you want to thicken the sauce, mix the flour with a little water to make a slurry and stir it in.
Remove the bouquet garni before serving. Garnish with chopped parsley.
Notes
For a richer flavor, let the beef bourguignon sit overnight in the refrigerator and reheat it the next day.
You can add pearl onions for extra sweetness and texture, or substitute the red wine with a non-alcoholic wine or beef broth for a different flavor profile.
