This Classic French Beef Bourguignon is a rich and hearty stew that brings the flavors of France to your table. With tender beef, red wine, and savory vegetables, it’s comfort food at its best!
Getting the meat so tender it falls apart is the best part! I enjoy serving it with a side of crusty bread—it’s perfect for soaking up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking as it breaks down beautifully. If you can’t find chuck, you might use brisket or round, but they may not be quite as tender.
Bacon or Pancetta: These add a smokey flavor to the dish. If you’re aiming for a healthier option, try turkey bacon, or simply omit it for a lighter version.
Red Burgundy Wine: This wine brings depth to the stew. If it’s out of reach, feel free to substitute with any dry red wine like Merlot or Cabernet Sauvignon.
Bouquet Garni: This is a bundle of herbs, usually including thyme and bay leaf. If you don’t have these herbs, you can use Italian seasoning or simply toss in some dried thyme.
Small White Onions or Pearl Onions: These add sweetness and texture. If they’re hard to find, baby onions or even shallots can work well.
How Do You Achieve Perfectly Browned Meat?
Browning your beef properly is crucial for rich flavors. Here’s how to do it right:
- Make sure the meat is dry—pat it down with paper towels. This prevents steaming.
- Don’t overcrowd the pan. Cook in batches if necessary. This allows each piece to get a good sear without steaming.
- Let it sizzle without moving it around too much for a few minutes until it forms a nice brown crust.
What’s the Best Way to Thicken the Sauce?
To achieve a thick, luscious sauce, follow these steps:
- After sautéing the vegetables, add flour to create a roux. This will act as your thickener.
- When adding the wine and broth, ensure they’re mixed well, scraping any browned bits off the bottom of the pot. This boosts flavor and helps with thickening.
- If your sauce is still too thin after cooking, you can simmer it uncovered for a few minutes to evaporate excess liquid and thicken.
Transform your kitchen into a cozy bistro with this Classic French Beef Bourguignon recipe! It’s all about the patience you put into preparation for those delicious, comforting flavors. Enjoy!
Classic French Beef Bourguignon
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 6 oz (170 g) bacon or pancetta, diced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups (480 ml) red Burgundy wine (or any dry red wine)
- 2 cups (480 ml) beef broth
- 1 bouquet garni (thyme sprigs, bay leaf, and parsley stems tied together)
- 8 oz (230 g) small white onions or pearl onions, peeled
- 10 oz (285 g) cremini or button mushrooms, quartered
- 2 tbsp unsalted butter
- Fresh parsley, finely chopped for garnish
For Serving:
- Mashed potatoes or crusty bread
How Much Time Will You Need?
This Classic French Beef Bourguignon will take about 30 minutes to prepare and then about 2.5 to 3 hours for cooking in the oven. Don’t forget to give it some time to simmer—the longer, the better for those delicious flavors!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown nicely. Season the meat generously with salt and pepper to enhance the flavor.
2. Brown the Beef:
In a large, heavy-bottomed casserole or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches so they’re in a single layer and can brown evenly (this takes about 4-5 minutes per batch). Once browned, remove the beef and set it aside on a plate.
3. Cook the Bacon:
In the same pot, add the diced bacon or pancetta. Cook until it’s nice and crisp. When done, use a slotted spoon to remove it and set it aside with the browned beef.
4. Sauté the Vegetables:
Now add the chopped onion and sliced carrots to the bacon fat left in the pot. Sauté for about 5-7 minutes until they soften. Then, stir in minced garlic and cook for another minute until it’s fragrant.
5. Add Tomato Paste and Flour:
Stir in the tomato paste and let it cook for about 2 minutes. Then sprinkle the flour over the vegetables and stir well to coat. Cook this for another 2 minutes to get rid of the raw flour taste.
6. Deglaze and Simmer:
Slowly pour in the red wine, stirring and scraping up any tasty browned bits that are stuck to the bottom of the pot. Next, add the beef broth, bouquet garni, browned beef, and bacon back into the pot. Bring this to a gentle simmer.
7. Slow Cook:
Cover the pot partially with a lid and place it in a preheated oven at 325°F (160°C). Let it cook for 2.5 to 3 hours, or until the beef is fork-tender and flavorful.
8. Prepare Mushrooms and Onions:
While the beef is cooking, melt the butter and the remaining tablespoon of olive oil in a skillet over medium heat. Add pearl onions and sauté them until they are golden, about 8 minutes. Then, toss in the mushrooms and cook until they are browned and tender (around 8 more minutes). Set aside.
9. Finish the Stew:
Once the beef is beautifully tender, take the pot out of the oven and discard the bouquet garni. Gently stir in the sautéed mushrooms and onions. Check for seasoning and adjust with salt and pepper if needed. Let it simmer on the stove uncovered for about 10 minutes to meld all those wonderful flavors.
10. Serve:
To serve, spoon the hearty beef bourguignon over creamy mashed potatoes or alongside crusty French bread. Garnish generously with chopped fresh parsley and enjoy the warmth of this delightful dish!
Enjoy this rustic, hearty, and deeply flavorful Classic French Beef Bourguignon!
Can I Use Chicken Instead of Beef?
While traditional Beef Bourguignon is made with beef, you can certainly substitute it with chicken thighs for a lighter version. Just be aware that cooking times will be shorter—about 1 to 1.5 hours should suffice for tender chicken. Adjust the seasoning accordingly!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portioned containers for up to 3 months. To reheat, thaw overnight in the fridge, then heat gently on the stove or in the microwave.
Can I Make This in a Slow Cooker?
Absolutely! After browning the beef and vegetables, transfer everything to a slow cooker with the wine, broth, and bouquet garni. Cook on low for 6-8 hours or on high for about 4 hours until the beef is fork-tender. Just add the sautéed mushrooms and onions at the end as before.
What Can I Serve with Beef Bourguignon?
This dish pairs wonderfully with creamy mashed potatoes, fresh crusty bread, or even a side of buttered noodles. For a healthier side, steamed green beans or a fresh salad could also complement the richness of the stew.
