This Beef Bourguignon is a classic French dish that’s both elegant and comforting. Tender beef chunks are slow-simmered with crispy bacon, carrots, onions, and mushrooms in a luxurious red wine and beef broth sauce. The result? A melt-in-your-mouth stew packed with deep, savory flavors that’s perfect for special occasions or a cozy dinner at home. Serve it over mashed potatoes, buttered egg noodles, or with a side of crusty bread to soak up every last drop of the delicious sauce.
I love making this dish when I have a little extra time in the kitchen. The aroma of beef, wine, and herbs slowly cooking together fills the house with warmth and anticipation. While it’s a bit of a labor of love, the rich, complex flavors are worth every minute. Ready to cook up something truly special? Let’s get started!
Why You’ll Love This Recipe
- Classic French Comfort Food: Deep, complex flavors that develop over slow cooking.
- Tender Beef: Fall-apart-tender beef chunks that soak up all the rich flavors of the sauce.
- Make-Ahead Option: Tastes even better the next day, making it perfect for meal prepping or serving at a dinner party.
- Versatile Pairings: Delicious over mashed potatoes, buttered egg noodles, or with crusty bread.
Key Ingredients
For the Beef Stew:
- Beef (Brisket, Chuck Steak, or Stewing Beef): Cut into large chunks for a tender, juicy bite.
- Bacon: Adds a smoky, savory flavor to the stew and helps build a rich base for the sauce.
- Red Wine: Use a good-quality dry red wine like Merlot, Pinot Noir, or Chianti to create a robust, flavorful sauce.
- Garlic: Adds a deep, aromatic flavor to the stew.
- Carrots and Onions: Classic vegetables that add sweetness and texture.
- Mushrooms: Cooked in butter and added near the end for an earthy, umami-rich element.
For the Sauce:
- Beef Stock: Combined with red wine to create the base of the sauce.
- Tomato Paste: Adds a hint of sweetness and depth to the sauce.
- Fresh Thyme and Bay Leaves: Infuse the stew with herbal notes.
- Butter: Enriches the sauce and gives it a silky texture.
How to Make Beef Bourguignon
1. Preheat and Sauté
Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven or heavy-based pot over medium heat. Add the chopped bacon and sauté for about 3 minutes until it’s crispy and browned. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
2. Sear the Beef
Pat the beef chunks dry with paper towels and season with salt and pepper. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, about 2-3 minutes per side. Remove the beef and place it on the plate with the bacon.
3. Cook the Vegetables
In the same pot, add the carrots and diced onions. Sauté for about 3 minutes until they begin to soften. Add 4 cloves of minced garlic and cook for another 1 minute until fragrant. Drain any excess fat, leaving about 1 tablespoon in the pot.
4. Combine and Season
Return the bacon and seared beef to the pot with the vegetables. Season with a pinch of salt and pepper. Sprinkle flour over the mixture, tossing well to coat the meat and vegetables. Let cook for 4-5 minutes to brown slightly.
5. Add Liquids and Aromatics
Add the pearl onions (if using), red wine, and enough beef stock so that the meat is barely covered. Stir in tomato paste, crushed beef bouillon cube, thyme, and bay leaves. Bring to a gentle simmer on the stove.
6. Slow Cook
Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering very slowly—adjust the heat if needed.
7. Prepare the Mushrooms
In the last 5 minutes of the cooking time, prepare your mushrooms. Melt butter in a medium-sized skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
8. Strain and Final Steps
Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot (this will help separate the sauce from the meat and vegetables). Discard the bay leaves and any other herb sprigs.
Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
9. Adjust the Sauce Consistency
Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. You should have about 2 ½ cups of sauce, thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If it’s too thin, simmer it over medium heat for about 10 minutes until it reduces to the right consistency.
10. Serve
Taste for seasoning and adjust salt and pepper, if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles. If you’re serving it the next day, let the stew cool completely, cover, and refrigerate. Reheat gently on the stove before serving.
