Beef Bourguignon is the ultimate comfort food, packed with tender chunks of beef simmered in a rich red wine sauce. This French classic is known for its deep flavors and hearty ingredients, making it the perfect dish for a special dinner or a cozy weekend meal. If you’re looking to impress or just treat yourself to a luxurious home-cooked meal, this Beef Bourguignon is a must-try.
In our household, Beef Bourguignon has become a favorite for special family gatherings. My husband absolutely adores it—whenever he smells it simmering away in the oven, he knows something delicious is coming! I first made this recipe on a cold winter night, and it has since become a cozy tradition. The rich aroma of wine, garlic, and fresh herbs wafting through the house makes it feel like a special occasion every time. My little one even loves the tender beef and buttery pearl onions. This dish has truly become a family staple that we always look forward to.
Why This Classic Beef Bourguignon is a Must-Try
Beef Bourguignon stands out not only for its rich, slow-simmered flavor but also because it transforms humble ingredients into an extraordinary meal. This dish combines melt-in-your-mouth beef, savory bacon, earthy mushrooms, and a robust red wine sauce. The addition of pearl onions and fresh thyme gives it a unique twist that elevates the dish. Whether you’re cooking for guests or just treating yourself, the layers of flavor and the luxurious sauce will have everyone asking for seconds!
Ingredients:
- 5 strips bacon, cut into 1” (2.5 cm) pieces
- 3 1/2 lbs (1.6 kg) beef chuck, cut into 2” (5 cm) cubes
- 4 tbsp unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups (475 ml) Burgundy wine or any bold red wine
- 2 cups (475 ml) beef stock
- 1 tbsp beef bouillon paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 oz (285 g) frozen pearl onions, thawed and drained
- 16 oz (450 g) cremini mushrooms, quartered
- Kosher salt and freshly ground pepper, to taste
Directions:
- Preheat your oven to 350°F (175°C).
- Cook the bacon: In a large Dutch oven, cook the bacon over medium-low heat, stirring occasionally, until browned and crispy. Remove with a slotted spoon and set aside.
- Sear the beef: Season the beef chunks with salt and pepper. Increase the heat to medium-high and sear the beef in batches, browning on all sides. Once browned, remove the beef and set it aside.
- Sauté the vegetables: Lower the heat to medium and add 2 tablespoons of butter. Sauté the onions and carrots for 2-3 minutes. Add the minced garlic and cook for another minute, stirring frequently.
- Add the tomato paste: Stir in the tomato paste and cook for 2-3 minutes until it darkens in color. Sprinkle in the flour and stir to coat the vegetables.
- Deglaze with wine: Pour in the wine and scrape up any browned bits from the bottom of the pot. Add the beef stock and bouillon, and bring the mixture to a simmer.
- Simmer and bake: Return the beef and bacon to the pot, along with the thyme sprigs and bay leaves. Cover and transfer to the oven. Cook for 2 1/2 hours, or until the beef is tender.
- Cook the mushrooms and onions: In a skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden brown. Add the pearl onions and cook for another 5 minutes.
- Combine and finish cooking: Remove the Dutch oven from the oven and add the cooked mushrooms and onions. Stir well and return to the oven for another 45-60 minutes.
- Rest and serve: After cooking, remove the pot from the oven and let it rest for 30 minutes before serving to allow the flavors to settle.
Notes:
- Wine substitute: If you prefer not to use wine, you can replace it with additional beef stock for a milder flavor.
- Make-ahead tip: Beef Bourguignon actually tastes even better the next day, as the flavors deepen. Feel free to prepare it a day in advance and gently reheat before serving.
- Gluten-free option: To make this dish gluten-free, simply replace the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
- Serving suggestions: This dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles for soaking up the rich sauce.
