why make this recipe
Classic Beef Bourguignon is a rich, hearty dish that warms the soul. It combines tender beef, flavorful vegetables, and a deep red wine sauce. This recipe is perfect for gatherings, family dinners, or any occasion where you want to impress your guests without spending all day in the kitchen. It’s also a great way to use simple ingredients to create something special.
how to make Classic Beef Bourguignon
Ingredients:
- 5 strips bacon, cut into 1″ pieces
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or other bold red wine
- 2 cups beef stock
- 1 tablespoon 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
Directions:
- Preheat your oven to 350°F (175°C).
- Render the bacon. In a 5-quart Dutch oven, cook the chopped bacon over medium-low heat. Stir occasionally until browned and fat is released. Remove bacon with a slotted spoon and transfer to a small bowl.
- Sear the beef. Season beef cubes with salt and pepper. Increase heat to medium-high and sear the beef on all sides until browned. You might need to do this in batches. Remove beef from the pot.
- Sauté the veggies. Lower the heat to medium and add 2 tablespoons of butter. Add chopped onions and carrots, cooking for 2-3 minutes while stirring. Then add minced garlic and cook for another minute. Mix in the tomato paste and cook, stirring, for 2-3 minutes until darkened. Sprinkle flour over the mixture and stir well. Cook for 2-3 minutes while stirring constantly.
- Add the wine, stock, and herbs. Pour in the wine and scrape the browned bits from the pot. Add beef stock and bouillon, then bring to a simmer. Return beef and bacon to the pot, along with thyme and bay leaves. Cover and transfer to the oven. Cook for 2 1/2 hours.
- Add the mushrooms and pearl onions. About 2 1/2 hours in, melt the remaining butter in a skillet over medium-high heat. Once hot, add mushrooms and cook until browned. Add pearl onions and cook for another 5 minutes. Season with salt and pepper.
- Remove Beef Bourguignon from the oven and add mushrooms and onions. Return to the oven for another 45-60 minutes until beef is very tender. Let it sit covered for 30 minutes before serving.
how to serve Classic Beef Bourguignon
Serve Classic Beef Bourguignon hot in bowls. It pairs wonderfully with crusty bread or over creamy mashed potatoes. A sprinkle of fresh parsley on top adds color and freshness.
how to store Classic Beef Bourguignon
Let the dish cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.
tips to make Classic Beef Bourguignon
- For best results, use good quality red wine, as it significantly enhances the flavor.
- Allow the dish to sit for 30 minutes before serving to let the flavors meld.
- If time allows, make it a day ahead. It tastes even better the next day after flavors have developed.
variation
You can add other vegetables like potatoes or celery for additional flavor and texture. For a lighter version, consider using chicken or turkey.
FAQs
Can I use other cuts of beef for this recipe?
Yes, you can use other cuts like brisket or round, but chuck is preferred for its tenderness.
Is Beef Bourguignon gluten-free?
This recipe contains flour for thickening. You can replace it with cornstarch or a gluten-free flour blend to make it gluten-free.
How long does it take to make Beef Bourguignon?
The total cook time is about 3 to 4 hours when including the oven time. Most of it is hands-off as it simmers in the oven.