Beef Bourguignon

Beef Bourguignon instantly makes me think of a quiet Sunday when I had nothing planned but to cook something deeply comforting and let the aroma fill my home and I chose this dish because I wanted a warm meal that felt both rustic and refined. I had some good beef on hand and a bottle of red wine I’d been saving so I figured why not go all in and make something that really simmers with flavor and soul.

From the first moment the beef hit the hot pan and started browning I knew I was onto something because it already smelled rich and savory and once I added the wine and herbs the entire kitchen smelled like a cozy French bistro and I couldn’t wait to dig in. It’s not fast food but it’s absolutely worth every minute.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chuck beef – Marbled and flavorful, it becomes incredibly tender after a long simmer.
• Carrots – Add sweetness and texture to balance the richness.
• Yellow onions – For depth and aromatic flavor throughout the dish.
• Garlic – Adds a punch of bold savory taste that enhances the sauce.
• Tomato paste – Gives the sauce a deeper, slightly tangy undertone.
• Red wine – The base of the braising liquid that infuses deep flavor (I use a dry Burgundy or Pinot Noir).
• Beef broth – Complements the wine and provides the perfect braising medium.
• Thyme – Brings subtle earthy notes that pair beautifully with beef.
• Bay leaves – For an herbal background note that rounds out the sauce.
• Mushrooms – Sautéed separately for added flavor and texture.
• Pearl onions – Add a soft sweetness when cooked down in the sauce.
• Flour – Helps thicken the stew as it simmers.
• Olive oil & butter – Used to brown and sauté everything with a balanced richness.
• Salt and black pepper – Essential for seasoning all the layers.

Tools You’ll Need

• Dutch oven or heavy-bottomed pot – Ideal for browning and long, slow cooking without burning.
• Wooden spoon – Helps stir without scratching your pot.
• Chef’s knife – To chop beef and veggies with ease.
• Cutting board – A clean surface for prepping all your ingredients.
• Tongs – Handy for turning and browning the beef pieces evenly.
• Measuring cups/spoons – To measure liquids, paste, and seasoning precisely.
• Ladle – For serving that rich, wine-infused sauce.

Instructions

Step 1:

I start by patting the beef dry with paper towels because this helps it brown better in the pot.

Step 2:

I heat a bit of oil in my Dutch oven and brown the beef in batches, giving it space so it gets a nice crust. Then I set the meat aside.

Step 3:

In the same pot, I sauté the diced onions and carrots until they start to soften, then I stir in the garlic and tomato paste and cook it for about a minute to bring out its flavor.

Step 4:

I sprinkle in some flour and stir to coat everything well. This step thickens the sauce as it cooks later.

Step 5:

Next, I return the beef to the pot and pour in the red wine and beef broth. I make sure the liquid mostly covers the meat, then I add thyme, bay leaves, salt, and pepper.

Step 6:

I bring it to a simmer, cover it, and place it in a preheated 325°F oven for about 2½ to 3 hours until the beef is fork-tender.

Step 7:

While that’s cooking, I sauté the mushrooms in butter and set them aside. If I’m using pearl onions, I lightly brown them in butter too.

Step 8:

About 20 minutes before serving, I stir in the mushrooms and pearl onions to let them meld into the sauce.

Step 9:

I remove the bay leaves, taste the sauce, adjust seasoning, and serve it hot over mashed potatoes or with crusty bread.

Tips

I always brown the beef in small batches so it doesn’t steam instead of sear.

If I want to prep ahead, I make it a day before because the flavors deepen beautifully overnight.

For a silky finish, I sometimes stir in a knob of butter right before serving.

Don’t skip the wine it’s key to the deep flavor. If you prefer not to use it, use all broth, but the richness won’t be the same.

Ways to Serve

Over creamy mashed potatoes

With buttered noodles or tagliatelle

Alongside warm, crusty baguette slices

Topped with fresh parsley or thyme for a pop of color

Frequently Asked Questions

Can I make Beef Bourguignon without wine?

You can substitute with more beef broth and a splash of balsamic vinegar for depth but the classic flavor relies heavily on wine.

What’s the best cut of beef for Beef Bourguignon?

I always go with chuck roast because it becomes meltingly tender and absorbs flavor beautifully.

Can Beef Bourguignon be frozen?

Yes! I cool it completely, then store it in airtight containers in the freezer for up to 3 months.

How long does Beef Bourguignon last in the fridge?

It keeps well for about 4 days. In fact, I think it tastes even better the next day.

See You in the Kitchen

I hope you’ll try this rich and hearty beef bourguignon soon! It’s the kind of dish that brings comfort to the table and makes everyone feel well-fed and happy. Don’t forget to tag me if you share your version or pin this recipe to your cozy dinner board.

Happy Cooking!

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