For decades, Beef Bourguignon has been a culinary cornerstone in my kitchen. It stands as one of the very first French classics I truly mastered, and its timeless appeal ensures it remains a cherished favorite. This magnificent stew, rich in flavor, wonderfully thick, and generously chunky, is perfectly complemented by a side that can soak up every last drop of its exquisite gravy. And the best part? Its flavors deepen and become even more profound, making the leftovers arguably better the next day!

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Classic French Beef Bourguignon: A Timeless Culinary Masterpiece

There’s something truly magical about Beef Bourguignon. This iconic French beef stew, originating from the Burgundy region of France, transforms humble ingredients into a dish of profound depth and comfort. My personal journey with Beef Bourguignon began many years ago, and I quickly fell in love with its rustic elegance. What makes it even more appealing for home cooks is its hands-off nature once the initial browning is complete; it quietly braises in the oven, allowing you to “set it and forget it” until it’s time for that tender, fall-apart beef.

I often keep an eye out for sales on stew beef, as it’s the perfect opportunity to prepare a generous double batch of this easy beef stew. One half makes for a spectacular dinner, while the other portion can be conveniently frozen, ensuring a gourmet meal is always within reach for those busy weeknights.

While some chefs might skip the crucial step of browning the beef to save time, I steadfastly believe it’s non-negotiable for an authentic Beef Bourguignon. This initial searing creates an incredible depth of flavor through caramelization, building the foundation of a rich, complex sauce. Trust me, the resulting gravy is so delicious, you’ll be tempted to savor every last drop!

Essential Ingredients for Your Beef Bourguignon

Crafting the perfect Beef Bourguignon relies on a selection of fresh, quality ingredients. Here’s what you’ll need, along with a few insights:

• Stew Beef: Opt for an affordable cut like chuck roast, cut into roughly 1-inch chunks. This cut becomes incredibly tender with slow cooking and absorbs the rich flavors beautifully. Buying it on sale makes this classic French dish quite economical.
• Salt and Pepper: Simple seasonings are crucial for enhancing the natural flavors of the beef and vegetables. Don’t be shy; season generously!
• Oil: A neutral-flavored oil such as vegetable, grapeseed, or avocado oil is best for browning the meat without imparting unwanted flavors.
• Bacon: Chopped bacon (lardons) adds a smoky, savory dimension that is characteristic of authentic Bourguignon. It also renders fat for browning other ingredients.
• Pearl Onions: These small, sweet onions become incredibly tender and flavorful as they braise. You can use fresh or frozen, but fresh will require a quick peeling step.
• Mushrooms: Cleaned and quartered, cremini or white button mushrooms add an earthy depth and soak up the rich sauce.
• Yellow Onion: Chopped, this forms part of the aromatic base (mirepoix) for the stew.
• Carrots: Cut into ½-inch slices, carrots add sweetness and color, becoming tender yet retaining some texture.
• Celery: Also cut into ½-inch slices, celery contributes a subtle herbaceous note to the mirepoix.
• Red Wine: A dry, full-bodied red wine, ideally a Burgundy (Pinot Noir), is essential. This is the “Bourguignon” in Beef Bourguignon, lending acidity, depth, and a beautiful ruby hue to the sauce. Avoid cooking wines; choose a wine you’d enjoy drinking.
• Beef Stock: Use a low-sodium or no-sodium beef broth or stock to control the overall saltiness of the dish. This provides the liquid base for the braising.
• Garlic: Fresh garlic, crushed or minced, adds pungent, aromatic notes that are indispensable.
• Bay Leaf: A classic herb for stews, it infuses the sauce with a subtle, earthy fragrance.
• Thyme: Fresh sprigs of thyme lend a warm, earthy, and slightly floral aroma.
• Parsley: Used both in the braising and as a fresh garnish, parsley adds brightness.
• All-purpose flour: Used to thicken the sauce, creating that luscious, rich gravy.

Mastering the Art of Peeling Pearl Onions

Don’t let the thought of peeling pearl onions deter you from this fantastic recipe. It’s surprisingly easy with this simple method. Begin by bringing a pot of water to a rolling boil. While the water heats, take a moment to trim the root ends off each pearl onion. Once the water is vigorously boiling, carefully submerge the onions for just about one minute. This brief blanching is key, as it effectively loosens their delicate skins.

Next, swiftly drain the onions and immediately rinse them under cold water. This crucial step halts the cooking process and cools them down enough to handle. Now comes the satisfying part: the skins should slip off effortlessly. Gently squeeze each onion at its stem end, and the perfectly peeled pearl will pop right out, leaving you with beautiful, ready-to-use onions for your Beef Bourguignon.

How to Make the Best Beef Bourguignon: A Step-by-Step Guide

Creating this classic French stew is a rewarding culinary experience. Follow these detailed steps to achieve a rich, flavorful, and incredibly tender Beef Bourguignon.

1. Preheat Your Oven: Start by preheating your oven to 300°F (150°C). A low and slow cooking temperature is vital for tenderizing the beef and allowing flavors to meld.
2. Season the Meat: Pat your 1-inch beef stew chunks dry with paper towels. Liberally season them with salt and freshly ground black pepper on all sides. This initial seasoning is crucial for building flavor from the inside out.
3. Render the Bacon: In a large, oven-safe skillet or Dutch oven (which you’ll use for the entire dish), cook the chopped bacon over medium heat until it’s lightly crisp and has rendered most of its fat. Remove the crisp bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan. This fat will be the flavorful base for browning your other ingredients.
4. Sauté Pearl Onions and Mushrooms: Add the peeled pearl onions to the bacon fat in the skillet and sauté for a few minutes until they begin to soften and lightly caramelize. Then, add the quartered mushrooms and continue to cook until they are nicely browned and have released their juices. Remove these vegetables from the pan and set them aside with the bacon.
5. Brown the Beef: Add 1 tablespoon of neutral oil to the skillet if needed. Increase the heat to medium-high. Working in small batches to avoid overcrowding the pan, brown the seasoned beef on all sides until a deep, rich crust forms. Overcrowding will steam the meat instead of searing it, preventing that crucial flavor development. Transfer the browned beef to a bowl, ensuring you reserve any accumulated juices – these are liquid gold for your sauce!
6. Sauté Mirepoix: Reduce the heat to medium. Add the chopped yellow onions, sliced carrots, and sliced celery to the pan. Add another tablespoon of oil if necessary. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the onions are softened and translucent.
7. Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release all the flavorful fond (the browned bits). Bring to a simmer and reduce the wine for 3-4 minutes, allowing the alcohol to cook off and the flavors to concentrate.
8. Add Liquids and Herbs: Stir in 1 cup of beef stock or broth, the crushed garlic, bay leaf, thyme sprigs, and parsley sprigs. Return the browned beef and its juices to the pan, ensuring the meat is mostly submerged in the liquid.
9. Slow Braise in the Oven: Cover the Dutch oven tightly with its lid (or transfer the mixture to an oven-safe casserole dish and cover with foil). Transfer to your preheated oven and bake for approximately 2 hours, or until the beef is incredibly tender and easily pierced with a fork.
10. Thicken and Finish: Carefully remove the stew from the oven. Discard the bay leaf, thyme, and parsley sprigs. Return the reserved crisp bacon, pearl onions, and mushrooms to the stew. To thicken the sauce, create a slurry by whisking 2-3 tablespoons of all-purpose flour with the remaining ½ cup of beef broth until smooth. Slowly whisk this slurry into the simmering stew, stirring constantly to prevent lumps.
11. Final Bake: Return the uncovered stew to the oven and bake for another 20-30 minutes. This allows the sauce to thicken beautifully, the pearl onions to become perfectly soft, and all the flavors to marry together as the stew gently bubbles.
12. Serve and Garnish: Once the stew is ready, remove it from the oven. Ladle generous portions into bowls and finish with a sprinkle of fresh chopped parsley for brightness and aroma. Serve immediately and savor every spoonful!

Step By Step Visual Process

Chef Jenn’s Expert Tips for Perfect Beef Bourguignon

Achieving a truly exceptional Beef Bourguignon involves a few key techniques. These tips from my kitchen will help you elevate your stew from good to unforgettable:

• Uniform Beef Chunks: Always cut your stew beef into roughly 1-inch cubes. This ensures that each piece cooks evenly and becomes wonderfully tender at the same rate, preventing some pieces from being tough while others are perfectly done.
• Patience with Browning: Do not rush the browning process for the meat. This step is where the magic happens, developing deep, complex flavors through the Maillard reaction that are essential for the sauce. Allow the beef to get a rich, dark caramelization on all sides. Cook in small batches; if you overcrowd the pan, the meat will steam rather than brown, yielding less flavorful results.
• Thorough Searing: Take the time to ensure every single piece of beef is well-browned. This dedication to searing will significantly contribute to the depth and richness of your final sauce, making every bite truly satisfying.
• Choosing the Right Wine: The “Bourguignon” in Beef Bourguignon refers to the Burgundy region, known for its Pinot Noir. While you don’t need an expensive bottle, choose a dry red wine that you would enjoy drinking. Avoid “cooking wines” as they often contain added salt and preservatives that can negatively impact the flavor of your stew. A good quality Pinot Noir or even a Cabernet Sauvignon will work beautifully.
• Don’t Forget the Fond: After browning the meat and sautéing the vegetables, the browned bits (fond) stuck to the bottom of the pan are packed with flavor. When you add the red wine, make sure to scrape these bits up with a wooden spoon. This deglazing step incorporates all that concentrated flavor into your sauce.

More Hearty Stews and Beef Recipes to Explore

If you’ve fallen in love with the comforting flavors of this Beef Bourguignon, here are a few other rich and satisfying stew and beef recipes you might enjoy from my collection:

Serving Suggestions: Completing Your Beef Bourguignon Meal

Beef Bourguignon is undoubtedly the star of any meal, but it truly shines when paired with complementary sides. To make it a complete and unforgettable dining experience, consider these pairings:

• Creamy Mashed Potatoes: The ultimate classic pairing. Their smooth texture and buttery flavor perfectly soak up every drop of that rich, wine-infused gravy.
• Fluffy Egg Noodles: Another excellent choice for soaking up the sauce, egg noodles provide a comforting and satisfying base for your stew.
• Crusty Bread: A warm, crusty baguette or a rustic loaf is essential. It’s not just for soaking up the gravy; it’s perfect for wiping the bowl clean!
• Crisp Green Salad: A light, simple green salad with a bright vinaigrette offers a refreshing contrast to the richness of the stew, cleansing the palate beautifully.
• Roasted Asparagus: For a touch of green vegetable elegance, consider serving with smoked asparagus or simply roasted asparagus spears.
• Wine Pairing: For the ultimate authentic experience, pair your Beef Bourguignon with a glass of the same dry red wine you used in the cooking. A good Pinot Noir from Burgundy (or a similar region) will tie the entire meal together beautifully.

Storage and Reheating Your Beef Bourguignon

One of the many delights of Beef Bourguignon is how well it stores, often tasting even better as the flavors have more time to meld. Proper storage ensures you can enjoy this gourmet meal days or even months later.

• Refrigerator: Allow the stew to cool completely before transferring it to an airtight container. It can be stored safely in the refrigerator for up to 3 days. The rich flavors will deepen and develop further, making leftovers a highly anticipated treat.
• Freezer: For longer storage, Beef Bourguignon is an excellent candidate for freezing. Once cooled, portion the stew into freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 3 months without significant loss of quality.
• Thawing and Reheating: To enjoy frozen Bourguignon, thaw it overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it is heated through. You can also reheat it in a covered oven-safe dish in a 300°F (150°C) oven until bubbling and hot. If the sauce seems too thick after reheating, you can add a splash of beef broth or water to reach your desired consistency.

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Beef Bourguignon

Rich, meaty, loaded with veggies, and with a gravy that puts all other gravies to shame, this classic French Beef Bourguignon recipe is a keeper! Serve it over creamy mashed potatoes, with egg noodles, or just dig into a heaping bowl of it all on its own!

Course Main Course

Cuisine French

Keyword beef bourguignon, beef stew

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 8 servings

Calories 325 kcal

Author Chef Jenn

Ingredients

• 2 pounds beef stewing meat cut into 1-inch cubes
• salt and pepper
• 3 tablespoons cooking oil
• 4 slices bacon chopped
• 1 pound pearl onions peeled
• 8 ounces mushroom cleaned and quartered
• 1 cup onion chopped
• 3 carrots chopped
• 2 stalks celery chopped
• 2 cups red wine
• 1 cup beef broth use low or no sodium added; divided
• 6 cloves garlic peeled and crushed
• 1 bay leaf
• 2-3 sprigs thyme
• 6 sprigs parsley
• 3 tablespoons all purpose flour

Instructions

1. Preheat your oven to 300F (150°C).
2. Season the meat liberally with salt and pepper.
3. Cook the bacon until lightly crisp in a large skillet or in the bottom of a Dutch oven. Remove the bacon and set aside.
4. Add the pearl onions and sauté for a few mins, then add the mushrooms and cook until browned and juices are starting to come out. Remove from the pan and set aside.
5. Add 1 tbsp oil to the skillet and brown the seasoned meat. Work in batches so as not to overcrowd the pan. Set the browned beef aside in a bowl to catch all the juice.
6. Add the chopped onions, carrots, and celery to the pan and another tablespoon of oil if needed and sauté until the onions are softened.
7. Deglaze the pan with red wine and reduce for 3-4 minutes, scraping up any bits from the bottom.
8. Add 1/2 cup beef stock or broth, garlic, bay leaf, thyme, and parsley. Then, stir in the meat.
9. Transfer the mixture to an oven-safe casserole or Dutch oven and bake covered for about 2 hours or until the meat is very tender.
10. Remove herbs, and add reserved bacon, pearl onions, and mushrooms and thicken the sauce with a slurry of 2-3 tablespoons of flour to the reserved 1/2 cup beef broth.
11. Bake another 20-30 minutes until pearl onions are soft and the stew is bubbling.
12. Serve and enjoy with a sprinkle of fresh parsley on top.

Notes

Chef Jenn’s Tips

• Cut the stew beef down into bite-size chunks, or about 1-inch cubes, so they cook evenly and easily.
• Don’t rush the browning of the meat; it builds the flavor. Cook in batches to ensure browning, not steaming.
• Ensure each piece of meat is well browned for a depth of flavor.

Nutrition Facts

Serving: 1 cup |
Calories: 325 kcal |
Carbohydrates: 15g |
Protein: 28g |
Fat: 12g |
Saturated Fat: 3g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 6g |
Trans Fat: 0.02g |
Cholesterol: 71mg |
Sodium: 207mg |
Potassium: 798mg |
Fiber: 3g |
Sugar: 5g |
Vitamin A: 3945IU |
Vitamin C: 10mg |
Calcium: 65mg |
Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.