If you’re looking for a dish that embodies the heart of French cuisine, Classic Beef Bourguignon is a must-try! This rich, slow-braised beef stew, infused with deep flavors of red wine, bacon, and aromatic herbs, is the ultimate cozy meal—perfect for holidays, dinner parties, or an indulgent weekend treat.
Nothing compares to the comfort of a long, slow braise, transforming humble ingredients into something truly spectacular. This recipe takes a classic and streamlines it, making it accessible without losing any of the magic. It’s a dish that will impress while still being surprisingly easy to prepare.
A Brief History of Beef Bourguignon
Originating from the Burgundy region of France, Beef Bourguignon was once a simple peasant dish designed to tenderize tough cuts of meat through slow cooking. It was first documented by legendary chef Auguste Escoffier in 1903 and has since become a culinary classic, often associated with Julia Child’s beloved version. Traditionally made with Burgundy wine, this dish is a perfect showcase of how simple ingredients can be elevated into something extraordinary.
Why You’ll Love This Recipe
- Easy Yet Impressive – While it requires some initial prep, most of the cooking is hands-off, making it ideal for entertaining.
- Budget-Friendly – Uses affordable cuts like beef chuck that become incredibly tender with slow cooking.
- One-Pot Wonder – Everything cooks in a single Dutch oven for easy cleanup.
- The Coziest Comfort Food – A rich, hearty dish perfect for cold weather.
What You Need to Make Classic Beef Bourguignon
Essential Tools:
- 5 qt Dutch Oven
- Sharp Knife
- Cutting Board
Ingredients and Substitutions:
- Beef – Chuck roast is ideal, but brisket works well too.
- Bacon – Adds smokiness and depth of flavor.
- Vegetables – Onion, carrots, garlic, and pearl onions create the aromatic base.
- Tomato Paste – Enhances richness and color.
- Flour – Helps thicken the stew. (See gluten-free adaptation below.)
- Red Wine – Burgundy is traditional, but any bold red will do.
- Beef Stock & Bouillon – For extra depth of flavor.
- Herbs – Fresh thyme and bay leaves bring warmth.
- Mushrooms – Sautéed separately for added texture.
Step-by-Step Cooking Process
- Render the Bacon – Cook chopped bacon in a Dutch oven over medium-low heat until crispy. Remove with a slotted spoon and set aside.
- Sear the Beef – Season beef cubes with salt and pepper. Increase heat to medium-high and sear on all sides. Remove and set aside.
- Sauté the Vegetables – Lower heat, add butter, then sauté onions and carrots for a few minutes. Stir in garlic, then tomato paste, cooking until darkened. Sprinkle with flour and mix well.
- Deglaze with Wine – Pour in red wine, scraping up browned bits from the bottom. Add beef stock and bouillon, then return beef and bacon to the pot along with thyme and bay leaves.
- Braise in the Oven – Cover and cook at 350°F for 2 ½ hours.
- Prepare the Mushrooms & Pearl Onions – Sauté mushrooms in butter until browned, then add pearl onions and cook for another 5 minutes.
- Finish the Stew – Stir mushrooms and pearl onions into the stew, then return to the oven for another 45-60 minutes until the beef is fork-tender.
- Rest & Serve – Let the dish rest for 30 minutes before serving for best flavor development.
Best Cuts of Beef for Beef Bourguignon
- Chuck Roast – Affordable, well-marbled, and perfect for braising.
- Brisket – Slightly leaner but rich in flavor.
- Short Ribs – Adds extra richness, though more expensive.
How to Make It Gluten-Free
To make this dish gluten-free, simply omit the flour and instead thicken the stew by mixing 2 teaspoons of cornstarch with 1 ½ tablespoons of water and stirring it in when adding the mushrooms and onions.
What to Serve with Classic Beef Bourguignon
- Mashed Potatoes – A creamy base to soak up the delicious sauce.
- Crusty Bread or Dinner Rolls – Perfect for sopping up every last drop.
- Leafy Green Salad – A fresh counterbalance to the richness.
- Side Vegetables – Roasted Brussels sprouts or green beans make a great pairing.
- Dessert Pairing – Follow with a simple Almond Ricotta Cake or Skillet Apple Crisp for a satisfying finish.
Storing, Freezing, and Reheating
- Storage: Store leftovers in an airtight container in the fridge for 4-6 days.
- Freezing: Cool completely, then store in a freezer-safe bag for up to 3 months.
- Reheating: Warm gently on the stovetop in a Dutch oven, adding a bit of broth if needed.
More Cozy Braised Recipes to Try
- Guinness Beef Stew – A rich, hearty dish with deep flavor.
- Apple Cider Braised Pork – Sweet and savory fall-inspired comfort food.
- Red Wine Braised Beef – Similar to Beef Bourguignon but with a different depth of flavor.
- Beer Braised Carnitas – Perfect for tacos with melt-in-your-mouth tenderness.
- Coconut Milk Braised Chicken – A creamy, comforting dish with a tropical twist.
Final Thoughts
Classic Beef Bourguignon is a timeless dish that’s both simple and elegant. Whether for a special occasion or just a cozy night in, it’s a meal that brings warmth and comfort to the table. Try it for your next gathering and enjoy the rich flavors of this French classic!
Love this recipe? Let me know in the comments! Don’t forget to tag @Statinfoods on Instagram and share your delicious creations. Bon appétit!
Classic Beef Bourguignon
Ingredients:
- 5 strips bacon, cut into 1″ pieces
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 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 Burgundy wine (or another bold red wine)
- 2 cups beef stock
- 1 tbsp Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves (dried or fresh)
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt & freshly cracked pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Render the bacon: In a Dutch oven over medium-low heat, cook the bacon until browned and crispy. Remove with a slotted spoon and set aside.
- Sear the beef: Season beef cubes with salt and pepper. Increase heat to medium-high and sear the beef in batches until browned. Remove and set aside.
- Sauté vegetables: Lower heat to medium, add 2 tbsp butter, and sauté onions and carrots for 2-3 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another 2-3 minutes until darkened. Sprinkle in flour and stir well.
- Deglaze and braise: Pour in wine, scraping up any browned bits. Add beef stock, bouillon, beef, bacon, thyme, and bay leaves. Cover and transfer to oven for 2 1/2 hours.
- Prepare mushrooms & pearl onions: In a skillet, melt remaining butter over medium-high heat. Sauté mushrooms until browned, then add pearl onions and cook for 5 more minutes.
- Finish cooking: Add mushrooms and pearl onions to the Dutch oven. Return to the oven for another 45-60 minutes, until beef is tender.
- Rest & serve: Remove from oven, cover, and let rest for 30 minutes before serving. Enjoy over mashed potatoes or crusty bread.
Let me know if you need any tweaks! 😊