If you’re looking to master the art of Beef Bourguignon, you’ll need precision and patience.
This classic French dish demands attention to detail, from searing the beef to deglazing with red wine.
Each step builds layers of flavor, creating a rich, hearty stew.
The process may seem intricate, but the results are rewarding.
Ready to elevate your culinary skills and impress your guests with this timeless recipe?
Kitchen Tools Required
- 1 Dutch oven or large heavy-bottomed pot
- 1 Wooden spoon or spatula
- 1 Chef’s knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Slotted spoon
- 1 Large bowl
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 8 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine, preferably Burgundy
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (parsley, thyme, bay leaf)
- 1 pound pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Beef Bourguignon, follow this timeline:
Day Before:
– Optional: Prep vegetables (chop onions, slice carrots, mince garlic) and measure out ingredients to save time on the cooking day.
Cooking Day:
- Reading & Preparation (15 minutes):
- Read through the entire recipe to guarantee understanding of the steps.
- Gather all equipment and ingredients.
- Prep Time (30 minutes):
- 0:00 – 5:00 minutes: Preheat the oven to 325°F (165°C).
- 5:00 – 10:00 minutes: Season beef cubes with salt and pepper.
- 10:00 – 15:00 minutes: Heat olive oil in a Dutch oven and start browning the beef in batches.
- 15:00 – 20:00 minutes: Remove browned beef, cook bacon until crispy, and remove with a slotted spoon.
- 20:00 – 25:00 minutes: Add and cook onion and carrots until softened.
- 25:00 – 30:00 minutes: Stir in garlic, sprinkle flour, and coat vegetables.
- Cook Time (3 hours):
- 0:00 – 0:10 minutes: Pour in red wine and beef stock, scrape up browned bits. Add tomato paste and bouquet garni.
- 0:10 – 0:20 minutes: Return beef and bacon to the pot, guarantee beef is submerged, and cover the pot.
- 0:20 – 2:50 hours: Transfer the pot to the preheated oven and let it cook.
- 2:20 – 2:50 hours: In a separate skillet, heat olive oil and butter, sauté pearl onions and mushrooms until golden.
- 2:50 – 3:00 hours: Add sautéed onions and mushrooms to the pot for the final 30 minutes of cooking.
- Resting & Serving (10 minutes):
- 3:00 – 3:10 hours: Once cooked, remove from oven, discard bouquet garni, and let it rest.
- 3:10 hours: Garnish with chopped parsley and serve.
Total Estimated Time:
- Pre-Prep (Day Before): Optional
- Cooking Day: Approximately 3 hours and 45 minutes (including reading and preparation)
Recipe Instructions
Preheat the oven to 325°F (165°C).
Season the beef cubes with salt and pepper.
Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the beef in batches.
Remove the beef and set aside in a large bowl.
In the same pot, add bacon and cook until crispy, then remove with a slotted spoon.
Add chopped onion and carrots to the pot, cooking until softened.
Stir in minced garlic and cook for an additional minute.
Sprinkle flour over the vegetables and stir to coat.
Pour in the red wine and beef stock, scraping up any browned bits from the bottom.
Add tomato paste and bouquet garni to the pot.
Return the beef and bacon to the pot, ensuring the beef is submerged.
Cover the pot and transfer to the preheated oven for 2.5 hours.
In a separate skillet, heat remaining olive oil and butter, sauté pearl onions and mushrooms until golden.
Add sautéed onions and mushrooms to the pot for the last 30 minutes of cooking.
Once cooked, remove from oven, discard bouquet garni, and let it rest for 10 minutes.
Garnish with chopped parsley before serving.
Serving Tips
- Crusty French Bread: Perfect for soaking up the rich sauce, adding a delightful crunch to each bite.
- Creamy Mashed Potatoes: Offers a buttery and smooth contrast to the hearty beef and sauce.
- Steamed Green Beans: Adds a fresh and crisp element, balancing out the richness of the dish.
- Buttered Egg Noodles: Provides a simple, yet satisfying base to enjoy the savory flavors of the stew.
- Simple Green Salad: A light and invigorating accompaniment, enhancing the overall meal with a touch of acidity.
Storage
Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portioned containers for up to 3 months.
Freezing
To freeze Beef Bourguignon, allow it to cool completely.
Transfer it into airtight containers and freeze.
Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat Beef Bourguignon, gently warm it over low heat on the stovetop.
Stir occasionally.
Alternatively, use an oven set to 325°F.
Cover the dish to retain moisture.
Final Thoughts
Beef Bourguignon is a classic French dish known for its rich flavors and hearty ingredients.
With a combination of tender beef, crispy bacon, and a medley of vegetables, this dish offers a comforting and satisfying meal.
Perfect for special occasions or a cozy dinner, it’s best served with mashed potatoes or crusty bread to soak up the delicious sauce.
Preparing this dish a day ahead can enhance its flavors, making it even more delectable.
Enjoy this timeless recipe with family and friends for a truly memorable culinary experience.
Frequently Asked Questions
What Type of Wine Is Best for Beef Bourguignon?
You should choose a Burgundy or any full-bodied red wine for Beef Bourguignon. The wine’s robust flavors complement the dish’s richness. Opt for a wine you’d drink, as its quality directly impacts your stew’s depth and complexity.
Can I Substitute Bacon With Another Ingredient?
You can substitute bacon with pancetta for a similar smoky flavor. Alternatively, use smoked paprika for a vegetarian option. Make certain you render it early in the cooking process to release its aromatic oils and flavors.
How Can I Make Beef Bourguignon Gluten-Free?
To make beef bourguignon gluten-free, substitute the all-purpose flour with a gluten-free flour blend for thickening the sauce. Confirm your beef stock and tomato paste are gluten-free certified. Follow the original recipe’s instructions for cooking.
What Side Dishes Pair Well With Beef Bourguignon?
You’ll want to pair Beef Bourguignon with sides like creamy mashed potatoes or crusty French baguette. Consider adding roasted garlic green beans or a simple mixed greens salad to complement the dish’s rich, robust flavors.
Is It Possible to Make This Dish in a Slow Cooker?
Yes, you can make Beef Bourguignon in a slow cooker. Start by browning the beef and bacon, then transfer all ingredients to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Beef Bourguignon Recipe
Equipment
- 1 Dutch oven or large heavy-bottomed pot
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 slotted spoon
- 1 Large bowl
Ingredients
- 2 pounds beef chuck cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 8 ounces bacon diced
- 1 large onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups red wine preferably Burgundy
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni parsley, thyme, bay leaf
- 1 pound pearl onions peeled
- 1 pound mushrooms quartered
- 2 tablespoons butter
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef cubes with salt and pepper.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the beef in batches.
- Remove the beef and set aside in a large bowl.
- In the same pot, add bacon and cook until crispy, then remove with a slotted spoon.
- Add chopped onion and carrots to the pot, cooking until softened.
- Stir in minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and stir to coat.
- Pour in the red wine and beef stock, scraping up any browned bits from the bottom.
- Add tomato paste and bouquet garni to the pot.
- Return the beef and bacon to the pot, ensuring the beef is submerged.
- Cover the pot and transfer to the preheated oven for 2.5 hours.
- In a separate skillet, heat remaining olive oil and butter, sauté pearl onions and mushrooms until golden.
- Add sautéed onions and mushrooms to the pot for the last 30 minutes of cooking.
- Once cooked, remove from oven, discard bouquet garni, and let it rest for 10 minutes.
- Garnish with chopped parsley before serving.
Notes
