Why Make This Recipe

Beef Bourguignon is a classic French stew that brings warmth and comfort to any table. This recipe, inspired by the legendary Julia Child, is not just a dish; it’s an experience. With tender chunks of beef, rich flavors from the red wine, and the delightful crunch of mushrooms and pearl onions, this dish is perfect for special occasions or a cozy dinner at home. It’s a dish that celebrates simplicity and deliciousness, making it a favorite for cooks of all skill levels.

How to Make Beef Bourguignon

Ingredients:

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

Directions:

Prepare the Bacon Base: Begin by heating your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook slowly until crispy and golden, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Brown the Beef Properly: Pat beef cubes dry and season generously with salt and pepper. In batches, brown the beef pieces in the bacon fat over medium-high heat for about 12-15 minutes. Each piece should have a nice caramelized crust.
Build the Aromatic Base: Remove beef and add sliced onions and carrots to the pot. Cook until softened, about 8 minutes. Add tomato paste and garlic, stirring for another minute. Sprinkle flour over the vegetables and cook, stirring for 2 minutes.
Create the Braising Liquid: Pour wine into the pot, scraping up the browned bits from the bottom. Add beef broth, herbs, and return the beef and bacon to the pot. The liquid should barely cover the meat; add more broth if needed.
The Long, Slow Braise: Bring the mixture to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally. The beef is done when fork-tender.
Prepare the Garnish: During the final hour of braising, sauté pearl onions in butter until golden and tender, about 15 minutes. In another pan, cook mushrooms until golden brown, about 10 minutes.
Finish and Rest: Remove bay leaves and herb stems, then fold in the sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving.

How to Serve Beef Bourguignon

Serve this delicious beef bourguignon with a sprinkle of fresh parsley on top. It pairs wonderfully with crusty bread, mashed potatoes, or a side of steamed vegetables. Enjoy it with a glass of red wine for a complete dining experience.

How to Store Beef Bourguignon

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a little broth or water if needed to loosen the sauce.

Tips to Make Beef Bourguignon

Make sure to pat the beef dry before browning to get a good sear.
Don’t rush the browning process; it adds essential flavor.
For deeper flavor, consider letting it sit in the fridge overnight before serving.

Variation

You can add a variety of vegetables to enhance the dish. Root vegetables like potatoes or parsnips work well, and for a twist, try adding olives for a unique taste.

FAQs

1. Can I use a different cut of beef?
Yes, you can use different cuts like brisket or round, but chuck roast is preferred for its tenderness after cooking.

2. What red wine should I use?
A dry red wine like Burgundy or Pinot Noir is ideal, but you can use any quality red wine that you enjoy drinking.

3. Can I make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Follow the initial steps on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.