Classic Beef Bourguignon Recipe

I presented fork-tender beef in a glossy, deeply savory sauce that had guests reaching for seconds.

I fell hard for Classic Beef Bourguignon because of the laugh-out-loud richness of slow-braised beef chuck and a glassy ribbon of red wine that stains the sauce like memory. I love how the meat hits that deep, meaty note while little surprises pop up, stealing bites.

It’s savory, stubborn, slightly theatrical. But mostly it’s about that unpretentious dinner-table swagger that makes forks fight and plates lick-clean.

I adore the way heat coaxes something soulful out of simple components. Come for the beef chuck and wine, stay because you won’t stop thinking about it.

I will never stop raving.

Ingredients

• Hearty beef chuck gives rich protein and those melt-in-your-mouth braised chunks.
• Salt and pepper bring simple seasoning, they’ll make everything sing.
• Plus bacon adds smoky fat and a little crunchy, salty pop.
• Red wine gives deep, fruity backbone and cozy dinner vibes.
• Beef stock boosts savory depth so the sauce tastes like comfort.
• Basically tomato paste adds quiet umami and a touch of acidity.
• Flour helps thicken the sauce so it clings to every bite.
• Garlic gives aromatic punch and that warm, familiar garlic kick.
• Carrots add sweetness, texture, and a pop of color on the plate.
• Pearl onions bring soft, sweet bursts of flavor you’ll love.
• Mushrooms add earthy chewiness and soak up all that sauce.
• Butter gives glossy finish and a rich, silky mouthfeel.
• Olive oil helps sear and adds subtle fruity fat.
• Thyme lends herbal notes that smell like home cooking.
• Bay leaves give background herbal bitterness you don’t always notice.
• Parsley brightens the dish at the end with fresh green zing.

Ingredient Quantities

• 2 to 3 lb (900 g to 1.4 kg) beef chuck, cut into 1 1/2 inch cubes
• Salt and freshly ground black pepper, to taste
• 4 oz (115 g) thick-cut bacon, diced
• 2 to 3 cups (480 to 720 ml) full bodied red wine, like Burgundy or Pinot Noir
• 2 to 3 cups (480 to 720 ml) beef stock
• 1 tbsp tomato paste
• 2 tbsp all purpose flour
• 3 cloves garlic, smashed
• 3 medium carrots, peeled and cut into 1 inch pieces
• 12 to 16 small pearl onions, peeled (or 1 large onion, coarsely chopped)
• 8 oz (225 g) cremini or button mushrooms, halved or left whole if small
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp chopped fresh parsley, for garnish

How to Make this

1. Pat the beef cubes dry and season generously with salt and pepper; heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat and brown the meat in batches so it gets a deep crust, about 2 to 3 minutes per side, then remove to a plate.

2. Add the diced bacon to the pot and cook until crisp and browned, about 6 to 8 minutes; scoop out most of the fat leaving about 1 tbsp for flavor, keep the bacon with the meat.

3. Lower heat to medium, add the remaining 1 tbsp olive oil if needed, toss in the carrots and pearl onions (or chopped large onion) and cook until they start to color, about 5 minutes; stir in the smashed garlic for 30 seconds until fragrant.

4. Push veggies to the side and sprinkle the flour over everything, stir and cook 1 to 2 minutes to get rid of the raw flour taste; this will help thicken the sauce.

5. Stir in the tomato paste, then pour in 2 to 3 cups red wine, scraping the bottom of the pot to free any browned bits, then add 2 to 3 cups beef stock until meat and veggies are mostly covered.

6. Return the browned beef and bacon to the pot, add the thyme, bay leaves, and a few grinds of black pepper; bring to a simmer, then cover and either simmer gently on the stovetop for 2 to 2 1/2 hours or put in a 325 F oven for the same time until the beef is fork tender.

7. While the stew simmers, melt the butter in a skillet over medium-high heat and sauté the mushrooms until golden and their liquid cooks off, about 6 to 8 minutes; set aside.

8. When the beef is tender, remove the bay leaves, stir in the sautéed mushrooms and simmer uncovered 10 to 15 minutes to concentrate the sauce; taste and adjust salt and pepper.

9. If the sauce is too thin, mash a few carrots in the pot or simmer a bit longer, or whisk a tablespoon of softened butter into the sauce for sheen and thickness; if too thick, add a splash more beef stock or wine.

10. Serve hot over mashed potatoes, noodles, or crusty bread, sprinkle with chopped parsley for freshness; leftovers are even better the next day, but cool completely before refrigerating.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot with lid
2. Large skillet for browning mushrooms and buttering them up
3. Chef knife and cutting board for chopping beef, carrots, onions and bacon
4. Tongs and a slotted spoon for turning meat and removing bits
5. Measuring cups and spoons for wine, stock, flour and seasonings
6. Wooden spoon or silicone spatula for scraping and stirring (sturdy one)
7. Small bowl or plate to rest browned meat and crisped bacon on
8. Ladle and serving spoon plus a mesh strainer or slotted spoon if you want clearer sauce

FAQ

Classic Beef Bourguignon Recipe Substitutions and Variations

• Beef chuck: swap for boneless lamb shoulder, pork shoulder or beef short ribs if you want richer flavor; cut to same size and braise the same way, though short ribs need a bit longer cooking time.
• Bacon: you can use pancetta, smoked ham, or a few strips of prosciutto for salt and smoke; for a vegetarian route use thick-cut smoked tempeh or a teaspoon smoked paprika.
• Red wine: use dry Madeira, a full bodied Merlot or Cabernet, or for no-alcohol cooking use extra beef stock plus 1 tbsp red wine vinegar or 1 tbsp balsamic to mimic acidity.
• Mushrooms: swap cremini for baby bella, shiitake, or even diced portobello; frozen mushrooms work in a pinch but dont sauté them too long or they get soggy.

Pro Tips

1) Brown the meat really well and dont rush it. Do it in batches so the pan stays hot and you get a nice crust, that crust is where most of the flavor comes from. If you crowd the pot the beef will steam and wont develop that caramelized flavor.

2) Save and use some bacon fat, but not too much. Scoop out excess fat so the sauce isnt greasy, but leave about a tablespoon in the pot to cook the veggies in. It gives a smoky backbone that you cant get from oil alone.

3) Deglaze the pot with wine while its hot, scraping up all the brown bits. Those bits are gold. Let the wine reduce a bit before adding stock so the alcohol cooks off and the wine flavor concentrates.

4) Cook mushrooms separately and add them near the end. If you throw raw mushrooms in early they water down the sauce. Sear them in butter till theyre golden so they add a rich, nutty note without making the stew thin.

5) Taste and adjust late. Stews keep changing as they cool, so salt a little less early, then finish with a pinch more salt, a grind more pepper, and a small pat of cold butter whisked in for shine just before serving. Leftovers usually taste better the next day, so dont worry if it seems like it needs time.