Name: Classic Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into chunks; 6 slices bacon, chopped; 1 onion, diced; 2 carrots, sliced; 3 cloves garlic, minced; 2 cups red wine; 1 cup beef stock; 2 tbsp tomato paste; 1 tbsp flour; 1 tbsp olive oil; 1 tbsp butter; 1 tsp fresh thyme; 2 bay leaves; 1/2 lb pearl onions; 1/2 lb mushrooms, sliced; Salt and pepper to taste

There's nothing quite like the comforting aroma of Classic Beef Bourguignon simmering away on a cold evening. This French classic is a rich, hearty stew brimming with tender beef, velvety red wine sauce, and an irresistible medley of vegetables. It’s a dish that transforms humble ingredients into something extraordinary.

The first time I made Beef Bourguignon, I was surprised by how meditative the process was—slowly searing the beef, building the flavors, and watching the magic happen in the pot. It’s now a beloved tradition in my household, perfect for family gatherings or an elegant dinner party. Let’s dive into why this recipe will become your new favorite!

Why You'll Love This Classic Beef Bourguignon

Prepare to fall in love with this luxurious French stew that’s every bit as delicious as it looks. Whether you’re cooking for a cozy night in or impressing guests, this recipe hits all the right notes.

First, it’s the ultimate comfort food. The combination of melt-in-your-mouth beef and a rich, savory wine sauce feels like a warm hug on a chilly day.

Second, while it sounds fancy, it’s surprisingly simple to make. Most of the magic happens in the oven, leaving you with minimal hands-on time after the initial prep.

This recipe is also great for meal prep. Like many stews, it tastes even better the next day, making it perfect for leftovers or make-ahead dinners.

Lastly, it’s a dish with endless customization options. From the choice of wine to the vegetables you include, it’s easy to tailor it to your taste and what you have on hand.

Ready to start cooking? Let’s take a look at the ingredients you’ll need.

Ingredients Notes

The beauty of Classic Beef Bourguignon lies in its simple, high-quality ingredients. Here’s a closer look at what makes this dish so special:

Beef Chuck Roast: The star of the dish! Opt for well-marbled beef chuck roast, cut into 2-inch cubes. This cut becomes incredibly tender after slow cooking, soaking up all the savory flavors.
Red Wine: A robust red wine like Burgundy or Pinot Noir is essential for the signature sauce. Choose a wine you’d enjoy drinking—it’s worth the splurge here.
Vegetables: Classic additions include carrots, pearl onions, and mushrooms. These add layers of sweetness and earthiness, balancing the richness of the beef and wine.
Bacon: Yes, bacon! It lends smoky, salty depth to the dish, creating an extra layer of flavor in the base.
Herbs and Aromatics: Fresh thyme, bay leaves, and garlic infuse the stew with a fragrant, herby aroma.
Beef Stock: Combined with the wine, it creates the velvety sauce that makes this dish so irresistible.

Special Equipment:

A heavy Dutch oven is ideal for evenly cooking the stew. If you don’t have one, a deep oven-safe pot with a lid will work just as well.

How to Make This Classic Beef Bourguignon

Creating Classic Beef Bourguignon is a labor of love, but don’t worry—it’s easier than you might think. Follow these steps, and you’ll have a masterpiece on your table in no time.

Step 1: Prep the Ingredients

Start by prepping all your ingredients. Cut the beef into 2-inch cubes, dice the carrots, and slice the mushrooms. Pat the beef dry with paper towels—this helps it sear beautifully.

Step 2: Sear the Beef

Heat a splash of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until all sides are golden brown. Avoid crowding the pan! Once browned, transfer the beef to a plate.

Step 3: Build the Flavor Base

In the same pot, cook the bacon until crispy. Add pearl onions, garlic, and carrots, sautéing until softened. Stir in a bit of tomato paste for depth, then sprinkle with flour to create a roux. This step thickens the sauce as it cooks.

Step 4: Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot (this is where the flavor lives!). Let it simmer for a few minutes to reduce slightly. Add the beef back to the pot along with beef stock, thyme, and a bay leaf.

Step 5: Slow-Cook in the Oven

Cover the Dutch oven and transfer it to a preheated oven at 325°F. Let it cook for 2 ½ to 3 hours, stirring occasionally. The long, slow cooking time is key to achieving that fall-apart texture and rich sauce.

Storage Options

One of the best things about Beef Bourguignon is that it stores beautifully. Here’s how to keep it fresh:

In the Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making it taste even better the next day!
In the Freezer: Freeze the stew in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.

Variations and Substitutions

This classic recipe is wonderfully adaptable. Here are some variations to try:

Wine-Free Version: Replace the red wine with additional beef stock and a splash of balsamic vinegar for a different take on the sauce.
Different Proteins: Swap the beef for lamb or even chicken thighs for a unique twist.
Gluten-Free: Use a gluten-free flour blend or cornstarch instead of regular flour.
Vegetarian Version: Replace the beef with hearty mushrooms and lentils for a plant-based alternative.
Add More Vegetables: Feel free to add parsnips, celery, or even potatoes to the mix for added heartiness.

No matter how you make it, this dish is all about making it your own.

Enjoy the process of making this Classic Beef Bourguignon, and savor every luxurious bite. It’s a recipe that brings people together, creating memories as rich as the stew itself. Bon appétit!