Beef Bourguignon recipe
Beef Bourguignon is a classic French dish that brings together tender beef, rich Burgundy wine, and flavorful vegetables in a slow-cooked, hearty meal. The long marination ensures the beef absorbs every layer of flavor, creating a deeply satisfying dish.
Perfect for special occasions or family dinners, this dish combines rustic charm with a touch of elegance. The savory aroma of bacon, garlic, and wine will fill your home, enticing everyone to gather around the table for a memorable meal.
Whether served with potatoes, noodles, or rice, this indulgent Beef Bourguignon will leave a lasting impression, making it the ultimate comfort food with a sophisticated twist.
Beef Bourguignon Ingredients
- Burgundy Wine – The heart of this dish, Burgundy wine infuses the beef with deep, rich flavor while tenderizing it to perfection.
- Beef Chuck Roast – Slow-cooked to melt-in-your-mouth tenderness, this cut of beef absorbs the marinade’s complex notes.
- Bacon – Adds a smoky richness that enhances the overall savory profile.
- Fresh Mushrooms – Sautéed to golden brown, these mushrooms bring an earthy depth to balance the hearty flavors.
- Carrots and Onions – Classic aromatics that contribute sweetness and texture to the stew’s robust base.
Beef Bourguignon: Tips, Serving Suggestions, and FAQ
Beef Bourguignon is a timeless French dish that marries the bold flavors of beef, wine, and vegetables into a rich, soul-warming stew. To elevate your experience, follow these helpful tips, serving ideas, and answers to common questions.
Recipe Tips
- Marinate for Maximum Flavor
The secret to a deeply flavorful Beef Bourguignon lies in the marinade. Letting the beef soak in Burgundy wine, onions, carrots, garlic, and herbs for a full 48 hours enhances the flavor immensely. This extended marination allows the meat to absorb the wine’s robust and fruity notes, which results in a more tender, melt-in-your-mouth texture after cooking. - Use the Right Cut of Beef
For the best results, choose a well-marbled cut like beef chuck roast. This cut breaks down beautifully during the long cooking process, ensuring that each bite is tender and juicy. Make sure to brown the meat thoroughly before slow-cooking it. This step locks in flavor and creates the essential fond (the caramelized bits at the bottom of the pan) that forms the base of your sauce. - Cook Low and Slow
Beef Bourguignon is not a dish to rush. To achieve its signature richness, cook it low and slow—either in a Dutch oven or a casserole dish. The slow oven method at 300°F allows the beef to become incredibly tender without drying out, while the wine-based sauce reduces and thickens, concentrating the flavors beautifully.
What to Serve with Beef Bourguignon
- Mashed Potatoes
Silky, buttery mashed potatoes are the perfect complement to Beef Bourguignon. Their smooth texture contrasts with the rich, hearty stew, absorbing the luscious sauce for a comforting bite with every spoonful. The creaminess of the potatoes adds balance to the wine-infused flavors of the beef. - Buttered Egg Noodles
For a classic French touch, serve Beef Bourguignon over buttered egg noodles. The wide, flat noodles help catch the sauce, ensuring that every bite is full of the dish’s deep, savory flavors. This combination feels traditional yet comforting, making it ideal for dinner gatherings. - Crusty French Bread
A thick slice of crusty French bread is an excellent side for mopping up every last bit of the sauce. The bread’s crisp exterior and soft, airy center provide a delightful textural contrast to the tender beef and vegetables. It’s simple yet effective in completing the meal.
FAQ
1. Can I make Beef Bourguignon ahead of time?
Yes! Beef Bourguignon actually improves in flavor if made a day in advance. After cooking, let the stew cool completely and store it in the fridge overnight. Reheat gently over low heat before serving, and the flavors will be even more pronounced.
2. What wine should I use for Beef Bourguignon?
Traditionally, Burgundy wine is used, but any dry red wine with good acidity, such as Pinot Noir or Merlot, will work well. The wine should be of decent quality—if you wouldn’t drink it, don’t cook with it!
3. Can I freeze Beef Bourguignon?
Absolutely. Beef Bourguignon freezes well. Just allow it to cool, then store it in an airtight container for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stovetop until heated through.
4. Can I make this dish in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. The result will be just as tender and flavorful, with less hands-on time required.
Beef Bourguignon
Ingredients
- Marinade:
- 3 cups Burgundy wine
- 2 tablespoons brandy
- 2 onions thinly sliced
- 2 carrots chopped
- 1 clove garlic crushed
- 10 whole black peppercorns
- 1 teaspoon salt
- 1 sprig fresh parsley
- 1 bay leaf
- 2 pounds beef chuck roast cubed
- Bourguignon:
- 4 tablespoons olive oil divided
- ¼ pound bacon diced
- 2 onions chopped
- 2 cloves garlic crushed
- 1 tablespoon tomato paste
- 1 10.5 ounce can beef broth
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 4 tablespoons butter
- 1 pound fresh mushrooms sliced
Instructions
- Marinating the Beef:
- In a large glass or ceramic bowl, combine Burgundy wine, brandy, onions, carrots, garlic, peppercorns, salt, parsley, and bay leaf. Toss the beef in the marinade, ensuring it is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator for 48 hours to allow the flavors to develop fully.
- Preparing the Beef Bourguignon:
- Preheat your oven to 300°F (150°C). Drain the beef from the marinade and pat dry with paper towels. Strain the vegetables, reserving the marinade for later use. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches on all sides, then transfer to a bowl.
- Cooking the Bacon and Deglazing the Pan:
- In the same skillet, cook the diced bacon until lightly browned. Add the bacon to the bowl with the beef. Drain any excess fat from the pan and pour in 1 cup of the reserved marinade. Bring it to a boil while scraping up the browned bits from the bottom of the pan with a wooden spoon. Return this liquid to the remaining marinade.
- Sautéing the Vegetables:
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the chopped onions and sauté until tender, about 2 to 3 minutes. Stir in the reserved carrots and onions from the marinade and cook briefly. Transfer these vegetables to the bowl with the beef.
- Thickening the Sauce:
- Return the skillet to the heat and stir in the flour, cooking it in the pan drippings until browned, around 1 to 2 minutes. Stir in the crushed garlic and tomato paste, mixing thoroughly. Pour in the beef broth and the remaining marinade, whisking until smooth to avoid lumps. Season with salt and pepper. Bring the mixture to a boil, then pour it over the beef and vegetables in the bowl.
- Baking the Bourguignon:
- Transfer the beef mixture to a casserole dish or Dutch oven. Bake in the preheated oven for approximately 3 hours, stirring occasionally. If the liquid reduces too much during cooking, add water as needed to maintain moisture.
- Sautéing the Mushrooms:
- About 10 minutes before the bourguignon is ready to serve, melt butter in a skillet over medium-high heat. Sauté the sliced mushrooms until golden brown, about 5 to 7 minutes. Stir the mushrooms into the beef mixture, combining thoroughly.
