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Classic Beef Bourguignon


Classic Beef Bourguignon – As far as French cuisine goes, this Classic Beef Bourguignon is a must make.

Tender beef swimming in a rich wine sauce–perfect for the holidays.

Classic Beef Bourguignon – There’s nothing quite like a good braise for a cozy dinner.

This recipe raises a simple beef stew to an art form.

Classic Beef Bourguignon – Bold flavors abound in this classic dish that you’ll make again and again.


Classic Beef Bourguignon

Classic Beef Bourguignon Cooking Instructions

Preheat an oven to 350 F.

Render the bacon. Add the chopped bacon to your dutch oven.

Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.

Sear the beef.

Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned.

You may need to do this in batches. Remove the beef from the pan.
Saute the veggies.

Decrease the heat to medium and add 2 tablespoons of the butter.

Add the chopped onions and carrots to the pot and saute for 2-3 minutes, while stirring often.

Add the chopped garlic and cook for another minute.

Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color.

Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.

Cook for 2-3 minutes stirring constantly.
Add the wine, stock, and herbs.

Add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot.

Add in the beef broth and bouillon and bring to a simmer.

Add the beef and bacon back to the pot, along with the thyme and bay leaves.

Cover the pot and transfer to the oven.

Cook for 2 1/2 hours.
Add the mushrooms and pearl onions.

Around the 2 1/2 hour mark, melt the remaining butter in a skillet over medium-high heat.

Once the butter is hot and foamy, add the mushrooms and cook until browned.

Add the pearl onions and cook for another 5 minutes, until browned.

Season with salt and pepper.

Remove the beef bourguignon from the oven and add the mushrooms and onions.

Return to the oven until the beef is very tender, another 45-60 minutes.

Remove from the oven and leave covered for 30 minutes before serving.

Classic Beef Bourguignon

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

This Classic Beef Bourguignon recipe is adapted from Julia Child’s acclaimed recipe with some tweaks to make the recipe simpler.

Think of this as a truly elevated beef stew that is both simple and impressive.

Classic Beef Bourguignon – Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe.

Beef Bourguignon is just one of those recipes that feels fancy.

But, if you’ve ever read through the original recipe, there are so many steps. I’ve streamlined the classic recipe with some tweaks to make it even more delicious and easy to get on the table.

Beef Bourguignon is a beef stew where pieces of chuck are stewed with onions, carrots, garlic, and herbs in a rich red wine sauce.

Classic Beef Bourguignon – The dish is finished with crispy sautéed mushrooms and pearl onions.

Serve Classic Beef Bourguignon over mashed potatoes for the ultimate comfort food.

This is also a great dish to have in your back pocket for company during the holidays.

Classic Beef Bourguignon would be a delicious tradition to start for Christmas Eve or Christmas dinner.

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