Beef Bourguignon is a tasty stew made with tender beef, carrots, and mushrooms, all simmered in red wine. It’s like a warm hug in a bowl, perfect for cozy days!
This dish takes a bit of time to cook, but it’s so worth it! The beef gets super soft, and the flavors mix together beautifully. I love serving it with crusty bread to soak up the sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut has good fat content, making it perfect for slow cooking. If you need a substitute, brisket or round roast can work, but be aware they may be less tender. I love chuck for its rich flavor and tenderness after long cooking.
Bacon: Bacon adds a lovely depth of flavor. However, if you want a lighter option, try pancetta or turkey bacon. Just keep in mind that the flavor will be a bit different. Personally, I always prefer the smoky touch of regular bacon.
Red Wine: Burgundy or Pinot Noir gives the best results, but any full-bodied red wine will do. If you’re looking for a non-alcoholic option, use beef broth mixed with a splash of red wine vinegar—it won’t be the same but works in a pinch.
Pearl Onions: If pearl onions are hard to find, you can use small yellow onions, chopped. Just sauté them longer for softness. They do add a fun texture though, so if you can find them, I recommend using them!
How Can I Make Sure the Beef is Tender and Delicious?
Getting tender beef is key for a great Beef Bourguignon. Browning the meat before slow cooking helps seal in flavors and create a rich sauce.
- First, season the beef cubes well with salt and pepper. This enhances the flavor.
- Brown the beef in batches to avoid overcrowding the pot. This gives a nice crust.
- Let it sauté without moving it too much until golden brown on all sides. Patience is key here!
Another tip is to cook it low and slow in the oven; the long cooking time makes the beef melt in your mouth. Don’t rush this step, as the flavor develops wonderfully while it gently stews away.
How to Make Beef Bourguignon?
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
- 6 oz bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (Burgundy or Pinot Noir preferred)
- 2 cups beef broth
- 1 bay leaf
- 4-5 fresh thyme sprigs
- 1 lb small pearl onions, peeled
- 1 lb mushrooms, sliced or whole small mushrooms
- 3 large carrots, peeled and cut into chunks
- 2 tbsp butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Beef Bourguignon recipe takes around 15 minutes for prep and about 2.5 to 3 hours of cooking time. You’ll be browning the beef, simmering it with the wine and herbs, and finally, slow-cooking it to tender perfection. Then it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Season:
First, preheat your oven to 325°F (160°C). While it’s heating up, generously season the beef cubes with salt and pepper. This adds flavor from the start!
2. Brown the Beef:
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them well on all sides; this should take about 5-7 minutes for each batch. Once browned, remove the beef and set it aside.
3. Cook the Bacon:
In the same pot, add the diced bacon. Cook until it becomes crispy and then remove it, setting it aside with the beef. The bacon grease adds great flavor!
4. Sauté the Vegetables:
Next, add the chopped onion to the pot and sauté until it’s softened and golden, which takes about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
5. Build the Base:
Stir in the tomato paste and cook for 2 minutes. Then, sprinkle the flour over the mixture, stirring well to coat the onions. This helps thicken your stew later.
6. Add Wine and Broth:
Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot—it’s all flavor! Once mixed, add the beef broth, browned beef, crispy bacon, bay leaf, and thyme sprigs. Bring this mixture to a simmer.
7. Bake:
Cover the pot and place it in the preheated oven. Let it cook for about 2.5 to 3 hours, or until the beef is fork-tender and flavorful.
8. Prepare the Onions and Mushrooms:
While your stew is cooking, melt the butter with 1 tablespoon of oil in a skillet over medium heat. Add the pearl onions and sauté until they are lightly browned and tender, about 10 minutes. Set them aside. In the same skillet, add the mushrooms and cook until they are browned and have released their juices. Remove and set those aside too.
9. Add Carrots and Final Touches:
For the last 30 minutes of cooking, add the chopped carrots along with the sautéed onions and mushrooms to the stew.
10. Serve:
Once done, carefully remove the bay leaf and thyme sprigs. Adjust the seasoning with more salt and pepper if needed. Before serving, sprinkle with freshly chopped parsley for a refreshing touch. This hearty stew is best enjoyed hot, paired with some crusty bread or buttered noodles. Enjoy your delicious Beef Bourguignon!
Can I Use Different Cuts of Beef for This Recipe?
Yes! While beef chuck is preferred for its tenderness and flavor, you can use brisket or round roast as substitutes. Just keep in mind that they may be a bit less tender compared to chuck. For the best results, choose cuts with good marbling, which keep the meat juicy as it cooks.
Can I Make Beef Bourguignon Without Alcohol?
Absolutely! If you prefer to avoid alcohol, you can replace the red wine with additional beef broth and add a splash of red wine vinegar for acidity. This will still provide a flavorful base for your stew.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally. The flavors will intensify as they sit, making the leftover stew even more delicious!
What Can I Serve with Beef Bourguignon?
This rich stew pairs wonderfully with crusty bread or buttered noodles to soak up the savory sauce. You can also serve it with mashed potatoes or a simple green salad for a complete meal.