There’s something truly magical about spending a cozy afternoon crafting a traditional boeuf bourguignon—imagine rich, aromatic beef simmering gently with bacon, red wine, and the promise of utterly tender bites melting in your mouth. Let’s dive into this timeless classic and redefine comfort food together!
I love to create a comforting Boeuf Bourguignon. My version makes the most of tender beef chuck, perfectly seasoned with salt and freshly ground black pepper, and infused with the savory flavors of olive oil, diced bacon, and a diced onion.
This dish is kissed by 3 cups of red wine and a bouquet garni. It takes both heartwarming and tradition to the dinner table.
Earthy, rich vegetables like carrots and mushrooms imbue depth with their flavors. Each mouthful is an embrace.
Each sprinkle of fresh parsley is the dish’s final act.
Boeuf Bourgignon Recipe Ingredients
- Beef Chuck: Rich in protein and iron, adds hearty flavor.
- Red Wine: Deepens savoriness, offers delicious acidity and tannins.
- Bacon: Provides smokiness, adds savory richness, enhances umami.
- Carrot: Sweetness and color, packed with vitamins and fiber.
- Mushrooms: Earthy depth, contains vitamin D, low-calorie ingredient.
- Garlic: Sharpens flavors, known for health-boosting properties.
- Olive Oil: Heart-healthy fats, boosts overall flavor complexity.
- Tomato Paste: Adds depth, concentrates flavorful sweetness.
Boeuf Bourgignon Recipe Ingredient Quantities
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces bacon, diced
- 1 onion, diced
- 1 carrot, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine (such as Burgundy)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, parsley, bay leaf)
- 8-10 pearl onions, peeled
- 8 ounces mushrooms, quartered
- 2 tablespoons butter
- Parsley, chopped for garnish
How to Make this Boeuf Bourgignon Recipe
1. The beef cubes should be seasoned with salt and freshly ground black pepper. In a large Dutch oven, 1 tablespoon of olive oil should be heated to medium-high. The beef should be seared in batches, cooking each side until it is browned. The beef should be removed from the pan and set aside.
List of ingredients:
Beef cubes
Salt
Freshly ground black pepper
Olive oil (1 tablespoon)
Note: The above descriptions use the passive voice.
2. In the same saucepan, add the leftover olive oil and fry the diced pancetta until crisp. Lift the bacon out with a slotted spoon and set aside.
3. Reduce the heat to medium, and add the diced onion and sliced carrot to the pot. Cook them until the onion is soft, then stir in the minced garlic. Cook for yet another minute.
4. Reintroduce the seared beef and bacon into the pot. Dust with flour and stir well to coat the meat. Allow it to cook for 2-3 minutes so the flour browns lightly.
5. Add the beef stock and tomato paste. Reduce to a gentle simmer, cover, and cook for 2 to 2 1/2 hours. After about 1 hour, check the meat. If it is getting too tender, reduce the heat even further.
6. Tuck the bouquet garni into the pot. Bring to a simmer, cover, and reduce the heat to low. Let it gently simmer for 2 to
2.5 hours, or until the beef is tender.
7. In another pan, over medium heat, melt the butter. Add the pearl onions and quartered mushrooms, and sauté them until they are browned and tender.
8. During the last 30 minutes of cooking time, add the cooked onions and mushrooms to the pot.
9. After cooking, take out the bouquet garni, and, if necessary, make the seasoning adjustments with salt and pepper. If the sauce is really thin, then uncover it and simmer for a few minutes to get it to a thicker consistency.
10. Serve the Boeuf Bourguignon hot and garnished with parsley. This dish goes wonderfully with some crusty bread!
Boeuf Bourgignon Recipe Equipment Needed
1. Large Dutch oven
2. Spoon (for stirring)
3. Slotted spoon
4. Knife (for dicing and slicing)
5. Cutting board
6. Small bowl (to set aside cooked bacon)
7. Measuring spoons
8. Measuring cups
9. Medium heat-safe pan (for sautéing onions and mushrooms)
10. Grater or microplane (for freshly ground pepper)
11. Tongs (for reintroducing the beef)
12. Serving dish
FAQ
- What kind of beef should I use for Boeuf Bourguignon?Beef chuck is the best cut to use because it is slow-cooking tender and stew perfect.
- Can I use a different type of wine?Burgundy is classic; however, any deep red wine such as Pinot Noir or Merlot will pair nicely.
- How long should I simmer the stew?Cook the stew at low heat for a minimum of 2 to 3 hours, until the meat is falling-apart tender.
- Is it necessary to use bacon?Bacon contributes a deep, smoky taste, but you can leave it out if you want a dish that’s not so hearty.
- Do I need to brown the beef before simmering?Creating a deeper flavor and improving the texture of the stew, browning the beef does yes.
- Can I make this dish in advance? Yes, Boeuf Bourguignon often tastes better the next day as the flavors meld together.
- How do I thicken the sauce?The sauce is thickened by the flour, but if it is too thin you can cook it longer and let it reduce, or you can add more flour that’s been mixed with water.
Boeuf Bourgignon Recipe Substitutions and Variations
1 tablespoon vegetable oil or canola oil.
In this recipe, you can replace 2 tablespoons of olive oil with 1 tablespoon of vegetable oil or canola oil.
6 ounces pancetta in place of 8 ounces bacon.
1 tablespoon cornstarch instead of 2 tablespoons all-purpose flour makes this a gluten-free option.
Two and one-half cups of beef stock with a half cup of grape juice substitute in for three cups of red wine, giving an easily converted recipe an alcohol-free version. This is the structure of the original content (i.e., this is how the original recipe reads). Although the math here is not super tricky (bye-bye, red wine), I decided to showcase two and a half cups of beef stock as part of my Easy Breezy Beef Bourguignon.
1 cup ribeyes or flank steaks, thickly sliced (I use grass-fed beef)
1 teaspoon dried thyme instead of fresh thyme in the bouquet garni.
Pro Tips
1. Marinate the Beef: For enhanced flavor, consider marinating the beef cubes in red wine and some aromatics like garlic, thyme, and bay leaf for a few hours or overnight before cooking. This will infuse the meat with more depth.
2. Controlled Searing: Ensure the beef cubes are thoroughly patted dry with paper towels before searing. Dry surfaces will help achieve a better Maillard reaction, providing a richer flavor and color.
3. Deglazing Technique: After searing the beef and bacon, use a splash of red wine to deglaze the pot before cooking the vegetables. This will lift the flavorful brown bits stuck to the pot, enhancing your base flavor.
4. Wine Choice: Use a good quality red wine like Pinot Noir or Merlot for this dish as it will significantly affect the final flavor. Avoid cooking wines, which often contain salt and preservatives.
5. Consistent Simmering: Maintain a gentle simmer during the slow cooking process to allow the flavors to meld without toughening the beef. A very low, consistent heat will ensure that the beef becomes perfectly tender.
Boeuf Bourgignon Recipe
My favorite Boeuf Bourgignon Recipe
Equipment Needed:
1. Large Dutch oven
2. Spoon (for stirring)
3. Slotted spoon
4. Knife (for dicing and slicing)
5. Cutting board
6. Small bowl (to set aside cooked bacon)
7. Measuring spoons
8. Measuring cups
9. Medium heat-safe pan (for sautéing onions and mushrooms)
10. Grater or microplane (for freshly ground pepper)
11. Tongs (for reintroducing the beef)
12. Serving dish
Ingredients:
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces bacon, diced
- 1 onion, diced
- 1 carrot, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine (such as Burgundy)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, parsley, bay leaf)
- 8-10 pearl onions, peeled
- 8 ounces mushrooms, quartered
- 2 tablespoons butter
- Parsley, chopped for garnish
Instructions:
1. The beef cubes should be seasoned with salt and freshly ground black pepper. In a large Dutch oven, 1 tablespoon of olive oil should be heated to medium-high. The beef should be seared in batches, cooking each side until it is browned. The beef should be removed from the pan and set aside.
List of ingredients:
Beef cubes
Salt
Freshly ground black pepper
Olive oil (1 tablespoon)
Note: The above descriptions use the passive voice.
2. In the same saucepan, add the leftover olive oil and fry the diced pancetta until crisp. Lift the bacon out with a slotted spoon and set aside.
3. Reduce the heat to medium, and add the diced onion and sliced carrot to the pot. Cook them until the onion is soft, then stir in the minced garlic. Cook for yet another minute.
4. Reintroduce the seared beef and bacon into the pot. Dust with flour and stir well to coat the meat. Allow it to cook for 2-3 minutes so the flour browns lightly.
5. Add the beef stock and tomato paste. Reduce to a gentle simmer, cover, and cook for 2 to 2 1/2 hours. After about 1 hour, check the meat. If it is getting too tender, reduce the heat even further.
6. Tuck the bouquet garni into the pot. Bring to a simmer, cover, and reduce the heat to low. Let it gently simmer for 2 to
2.5 hours, or until the beef is tender.
7. In another pan, over medium heat, melt the butter. Add the pearl onions and quartered mushrooms, and sauté them until they are browned and tender.
8. During the last 30 minutes of cooking time, add the cooked onions and mushrooms to the pot.
9. After cooking, take out the bouquet garni, and, if necessary, make the seasoning adjustments with salt and pepper. If the sauce is really thin, then uncover it and simmer for a few minutes to get it to a thicker consistency.
10. Serve the Boeuf Bourguignon hot and garnished with parsley. This dish goes wonderfully with some crusty bread!
