Beef Bourguignon recipe

Beef Bourguignon Recipe Classic French Beef Stew with Red Wine

Byrimou
Spread the love

Few dishes embody French culinary tradition like Beef Bourguignon. This rustic yet elegant stew marries tender beef with the deep, complex flavors of red wine, aromatic vegetables, and earthy herbs. Popularized globally by Julia Child, it transcends mere comfort food – it’s a technique-driven masterpiece that rewards patience with soul-warming results. While simmering for hours might seem daunting, the hands-off cooking fills your home with an irresistible aroma and delivers fork-tender meat in a sauce so rich, you’ll swear it came from a Parisian bistro.

Ingredients List


  • 3 lbs chuck roast (cut into 2-inch cubes)


  • 6 oz bacon or lardons (diced)


  • 2 cups hearty red wine (Burgundy, Pinot Noir, or Merlot)


  • 2 cups beef stock


  • 1 lb pearl onions (peeled)


  • 8 oz cremini mushrooms (halved)


  • 3 carrots (1-inch slices)


  • 1 large onion (chopped)


  • 4 garlic cloves (minced)


  • 2 tbsp tomato paste


  • Herb bouquet (3 thyme sprigs, 2 bay leaves, parsley stems)


  • 3 tbsp all-purpose flour


  • 3 tbsp olive oil

  • Salt and pepper to taste

Timing


  • Prep Time: 40 minutes


  • Cook Time: 3.5-4 hours

  • Total Time: 4.5 hours

Step-by-Step Instructions


  • Brown the beef: Pat beef cubes dry and season generously. Heat 2 tbsp oil in Dutch oven over medium-high. Sear beef in batches until deeply browned (5-7 min per batch). Transfer to plate.


  • Render bacon: Add bacon to pot, cook until crispy (5 min). Remove with slotted spoon, leaving drippings.


  • Sauté aromatics: Reduce heat to medium. Add chopped onion, carrots, garlic. Cook until softened (8 min). Mix in tomato paste and cook 2 minutes.


  • Deglaze: Sprinkle flour over vegetables and cook 1 minute. Gradually pour in red wine, scraping browned bits. Add beef stock.


  • Braise beef: Return beef and bacon to pot. Add herb bouquet. Bring to simmer, cover, and cook in 325°F oven for 3 hours.


  • Cook garnishes: While beef braises, sauté mushrooms and pearl onions in 1 tbsp butter until golden (15 min). Set aside.


  • Final simmer: Remove pot from oven. Stir in mushroom-onion mixture. Simmer uncovered 20 minutes to thicken sauce. Discard herb bouquet.

  • Season: Adjust salt and pepper. Garnish with chopped parsley before serving.

    Pro Tips & Variations


      • Wine matters: Use quality drinking wine – the better the wine, the better the sauce. Never use “cooking wine”


      • Make ahead magic: Flavors intensify overnight. Refrigerate up to 3 days or freeze 3 months.


      • Quick thicken: If sauce needs thickening, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into simmering stew.


      • Instapot option: Reduce wine by half before adding. Pressure cook on high for 45 minutes with natural release.

      • Vegetarian twist: Substitute beef with king oyster mushrooms and beefy vegetables like parsnips.

    Serving Suggestions

    Serve steaming Beef Bourguignon family-style in its Dutch oven or transfer to a deep platter. Traditional accompaniments include:


    • Buttered egg noodles or creamy mashed potatoes to soak up the sauce


    • Warm crusty baguette


    • Simple green salad with sharp vinaigrette to cut richness

    • Wine pairing: Serve the same red used in cooking (Burgundy/Pinot) or a fuller-bodied Côtes du Rhône

    While perfect for Sunday dinners, this stew shines at dinner parties – its extended cooking time allows you to prepare other dishes.

    FAQs Section

    Can I make it without alcohol?
    Yes. Substitute wine with equal parts unsweetened cranberry juice + beef broth, plus 1 tbsp red wine vinegar for acidity.

    Why is my meat tough?
    Undercooking. Chuck requires 3+ hours. If tough, continue simmering until fork-tender. Low oven temperature ensures gentle cooking.

    Can I use a slow cooker?
    Yes. Complete steps 1-4 on stovetop, transfer everything to slow cooker, cook on low 8 hours. Add mushrooms/onions last hour.

    What cut is best?
    Chuck or brisket – well-marbled cuts that break down during braising. Avoid lean cuts that dry out.

    Conclusion

    This Beef Bourguignon recipe exemplifies why French cuisine remains timeless. While requiring patience, each step builds layers of flavor that simply can’t be rushed – from the initial sear creating fond to the slow infusion of wine and herbs. The result transforms humble ingredients into something profoundly satisfying. Whether cooking for a special occasion or simply elevating Sunday supper, mastering this boeuf bourguignon, French beef stew, classic beef stew delivers not just an exceptional meal, but the true joy of from-scratch cooking. Gather your ingredients, pour yourself a glass of wine, and let time work its magic.

    Similar Posts