Beef Bourguignon

Beef Bourguignon isn’t just another stew; it’s a culinary masterpiece steeped in tradition. The slow-cooked chuck roast tenderizes beautifully and absorbs the rich flavors of red wine, fresh herbs, and aromatics. Each element is purposefully included to enhance the overall complexity, making it a worthy centerpiece for any gathering. If you’re looking for a dish that not only comforts but also tells a story, this Beef Bourguignon recipe has got you covered. The combination of hearty beef, luscious sauce, and tender vegetables creates an unforgettable meal you’ll savor with every bite.

Thank you for reading this post, don't forget to subscribe!

Today, let’s make this classic French dish together. As you cook, feel free to relish the enticing aromas that will fill your kitchen. Trust me—once you try your hand at this recipe, you’ll want to share it with friends and family. Plus, there’s something magical about preparing a meal that has roots in history, bringing old-world charm to your dining table. So grab your apron, and let’s get started!

Why This Recipe Works

Beef Bourguignon isn’t just another stew; it’s a culinary masterpiece steeped in tradition. The slow-cooked chuck roast tenderizes beautifully and absorbs the rich flavors of red wine, fresh herbs, and aromatics. Each element is purposefully included to enhance the overall complexity, making it a worthy centerpiece for any gathering.

Why You’ll Love This Beef Bourguignon Recipe

This Beef Bourguignon recipe is a labor of love that rewards you with a dish that’s beautifully satisfying and comforting. Imagine hearty beef, velvety sauce, tender vegetables, and perfectly cooked mushrooms creating a delightful symphony of flavors. It’s the ultimate cozy meal meant to be savored.

Ingredients

• 8 ounces bacon or salt pork
• 3 pounds chuck roast, chopped into 2-inch pieces
• Salt and pepper, to taste
• Oil for searing beef and sautéing veggies
• 1 tablespoon butter
• 1/3 cup all-purpose flour
• 1 large onion, chopped
• 1 pound carrots, about 7-8 medium, chopped into 1-inch pieces
• 6 cloves garlic, smashed and sliced
• 3 cups red wine (750ml bottle)
• 2-4 cups Zoup! Good, Really Good® Beef Bone Broth
• 2 tablespoons tomato paste
• 1/3 cup parsley, chopped
• 6 fresh thyme sprigs
• 2 bay leaves
• Rind from salt pork, if using
• 14 ounces frozen pearl onions
• 2 cups water
• 1/2 teaspoon kosher salt
• 2 tablespoons butter, for mushrooms
• 1 pound mushrooms, halved or quartered
• 4 tablespoons butter, divided
• 2 tablespoons olive oil, divided

Preparing the Bacon or Salt Pork

Heat oil in a large oven-safe pot over medium heat. If using bacon, cut it into 1-inch pieces and cook until browned, allowing that delicious fat to render. If you’ve opted for salt pork, slice it and cook until browned, reserving the rind for later. Once done, remove from the pot and set aside, keeping the grease for some major flavor.

Searing the Beef

Pat the beef pieces dry with a paper towel, and season them with salt and pepper. Sear the beef in the reserved grease in batches until browned on all sides because this step builds deep flavor. Just be sure not to overcrowd the pot; that could prevent a nice sear. After that, remove the beef and set it aside while you prepare the next steps.

Coating Beef with Flour

Now, let’s return all that beautifully browned beef to the pot along with the cooked bacon or salt pork. Stir in 1 tablespoon of butter and sprinkle with flour, mixing well to coat everything. You’ll want to cook this for about 1-2 minutes to help cook off the flour taste and create a nice base for your dish.

Sautéing the Vegetables

In a separate skillet, heat olive oil over medium heat and sauté the onions and carrots for around 3-4 minutes. Once they’re starting to get a little tender, add the garlic and cook for another minute. After this, remove from the heat and set them aside as they’ll be added back into the pot soon.

Reducing the Wine

Using the same skillet, it’s time to add that glorious red wine. Bring it to a boil, scraping up any browned bits from the bottom—this is where all the flavor lingers. Let it reduce until it’s concentrated, which should take about 10-15 minutes.

Simmering the Stew

As you preheat the oven to 300°F, pour the reduced wine over the beef in the pot. Add in enough beef broth to nearly cover the beef, along with the tomato paste, parsley, thyme, bay leaves, and the salt pork rind if you used it. Stir well to combine everything together.

Cooking in the Oven

Now it’s time to cover the pot and place it in the preheated oven. Let it cook for 1 hour and 30 minutes. While it bubbles away, it will fill your kitchen with incredible smells.

Adding the Carrots

After that initial hour and a half, it’s time to add the sautéed carrot mixture you prepared earlier. Cover the pot again and return it to the oven for an additional 60-90 minutes, allowing the flavors to meld beautifully.

Preparing the Pearl Onions

While the stew is cooking, simmer those frozen pearl onions in water together with salt and a tablespoon of butter until the water evaporates and the onions are nicely browned. Set them aside; they’ll add a lovely sweetness to the final dish.

Sautéing the Mushrooms

In the same skillet, melt another tablespoon of butter and olive oil, then sauté those mushrooms until they’re browned. Remember to work in batches if you need to! Once done, set the mushrooms aside as well.

Finalizing the Dish

After a minimum of 2.5 hours of cooking, give the beef a check. If it falls apart beautifully with a wooden spoon, you’re golden! At this point, add the simmered pearl onions and browned mushrooms. Just give everything a gentle stir and taste for seasoning—adjust it if necessary.

Serving Suggestions

Serve this delicious Beef Bourguignon over creamy mashed potatoes, buttered egg noodles, or crusty French bread. This makes for a complete meal experience that your guests will absolutely adore. Each bite is warm and fulfilling, perfect for any occasion.

Tips for Success

• Quality Ingredients: Higher quality red wine leads to a deeper flavor profile.
• Don’t Rush the Browning: Searing the beef and veggies develops essential flavors, so take your time.
• Keep an Eye on Cooking Times: The cooking time might vary based on the meat quality and size. Adjust as needed for tenderness.

Variations

• Vegetable Add-Ins: If you like variety, incorporate parsnips or peas for extra texture.
• Herb Swaps: Rosemary or oregano can be used instead for different flavor profiles.
• Vegan Option: Replace beef with hearty jackfruit and use vegetable broth for a vegan twist.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. When you reheat, do so gently on the stove, adding a splash of broth or water to keep everything moist.

FAQs

1. Can I make Beef Bourguignon in a slow cooker?
Yes, adapt the recipe for a slow cooker by browning the meat and veggies first on the stove. Then transfer it all to the slow cooker and cook on low for about 6-8 hours.

2. What type of red wine is best?
A good quality Burgundy or Pinot Noir works beautifully, but any dry red wine will do. Go with what you enjoy!

3. Is it necessary to use bacon?
While bacon adds incredible flavor, feel free to omit it or use a turkey bacon alternative for a lighter version.

4. Can I freeze Beef Bourguignon?
Absolutely! It freezes well. Just let it cool before transferring to a freezer-safe container, and you can store it for up to 3 months.

5. What sides pair well with this dish?
Mashed potatoes, buttered noodles, or a fresh green salad complement Beef Bourguignon perfectly.

This Beef Bourguignon recipe brings the warmth and richness of French cuisine to your dinner table, ensuring each bite is a comforting embrace of flavors. Perfect for your next special occasion or a cozy family night, this timeless dish will surely impress and satisfy.

Print