This Classic French Beef Bourguignon is a hearty and warming stew. It’s made with tender beef, rich red wine, and lovely veggies like carrots and onions. Yummy!
Cooking this dish fills your kitchen with a wonderful smell, making everyone hungry! I love serving it with crusty bread to soak up that tasty sauce. Don’t forget the napkins! 😋
Key Ingredients & Substitutions
Beef Chuck: A great choice for its tenderness after simmering. If you want a leaner option, try using brisket instead. I usually go for the chuck as it gets super tender and flavorful!
Bacon: It adds a smoky depth. You can use pancetta for a similar taste, or go meatless with smoked paprika for flavor without the meat.
Red Wine: Burgundy wine is traditional, but a dry red wine like Merlot or Cabernet Sauvignon works too. I prefer using wine I’d drink because it really impacts the flavor!
Pearl Onions: If you can’t find them, use medium yellow onions, cut into quarters. They’ll break down a bit more, but they still taste great. I love the sweetness of pearl onions!
What’s the Best Way to Brown Meat Without Steaming It?
Browning meat is key for flavor, but it can be tricky! To avoid steaming, follow these tips:
- Make sure to dry the beef thoroughly before seasoning.
- Heat the oil until it’s shimmering, then add the beef in batches. Overcrowding the pot traps moisture!
- Don’t rush it! Let each side brown well before flipping. This creates a nice crust.
Doing this right will add amazing layers to your stew!
How Do You Achieve Perfectly Tender Beef?
Slow cooking is the secret to tender beef in Beef Bourguignon. Here’s how to do it:
- Use low heat; this helps break down the connective tissue over time.
- Keep the lid slightly ajar during simmering to prevent boiling and maintain a gentle simmer.
- We’re aiming for at least 2½ to 3 hours of cooking time; it’s worth the wait!
Trust me, the longer cooking makes the beef melt-in-your-mouth tender.
Classic French Beef Bourguignon
Ingredients You’ll Need:
For the Stew:
- 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
- 6 oz (170 g) bacon, diced
- 1 large onion, chopped
- 2 carrots, cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups (475 ml) red Burgundy wine or good quality dry red wine
- 2–3 cups (475–700 ml) beef stock
- 1 bouquet garni (a bundle of thyme, bay leaf, and parsley stems)
- 18 pearl onions, peeled
- 10 oz (280 g) button mushrooms, cleaned and halved if large
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and roughly 2½ to 3 hours of cooking time. You’ll need patience as the flavors meld and the beef becomes melt-in-your-mouth tender. It’s totally worth it!
Step-by-Step Instructions:
1. Prep the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown nicely. Season the beef generously with salt and pepper.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches, brown it on all sides, and don’t rush this step; it’s key for flavor! Once browned, remove the beef and set it aside.
3. Cook Bacon and Vegetables:
In the same pot, add the diced bacon. Cook until crispy, then remove it with a slotted spoon and set aside. Next, add the chopped onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add Tomato Paste and Flour:
Mix in the tomato paste and let it cook for 2 minutes to get rid of its raw taste. Then, sprinkle the flour over the vegetables and stir well, cooking for 2 more minutes to form a roux.
5. Deglaze and Add Liquids:
Pour in the red wine slowly, scraping up all the yummy browned bits stuck to the bottom of the pot. Next, add beef stock until it just covers the meat and veggies. Return the browned beef and bacon to the pot and tuck in the bouquet garni.
6. Simmer the Stew:
Bring the stew to a gentle simmer. Cover with a lid slightly ajar and let it cook on low heat or in a 325°F (160°C) oven for about 2½ to 3 hours. You’re looking for that beef to be super tender!
7. Prepare Pearl Onions and Mushrooms:
While your stew is bubbling away, blanch the pearl onions in boiling water for 1 minute to loosen their skins. Then peel them. In a skillet, melt the butter and sauté the mushrooms and pearl onions until golden. Set aside.
8. Combine and Finish Cooking:
Once the beef is tender, fish out the bouquet garni. Stir in the sautéed mushrooms and pearl onions and let it simmer uncovered for another 15–20 minutes to thicken up and meld the flavors.
9. Serve:
Finally, taste the stew and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve hot. This dish pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles!
Enjoy your wonderfully rich and flavorful Classic French Beef Bourguignon!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or round for different textures. Just keep in mind that they may need slightly different cooking times!
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Brown the beef and bacon on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for about 4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This recipe also freezes well, so you can keep it for up to 3 months in the freezer!
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute with beef broth mixed with a bit of vinegar (red wine or balsamic) to mimic that acidity. The flavor may vary slightly, but it’ll still be delicious!
