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Classic Beef Bourguignon

Irresistible Classic Beef Bourguignon for Cozy Nights

A delectable Classic Beef Bourguignon recipe that offers comfort and flavor, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 8 oz Bacon Chopped, can substitute with pancetta or skip for vegetarian option.
  • 2 lbs Beef Chuck Avoid lean cuts; brisket is a good alternative.
  • 2 tbsp Unsalted Butter Use olive oil as a substitute for a dairy-free version.
  • 1 medium Yellow Onion Shallots or leeks can be used if desired.
  • 3 medium Carrots Can be replaced with parsnips for a different flavor.
  • 4 cloves Garlic Fresh cloves are recommended.
  • 2 tbsp Tomato Paste Canned tomatoes can substitute if thinned.
  • 1 tbsp All-Purpose Flour For gluten-free, use cornstarch or omit entirely.
  • 2 cups Burgundy Wine Any bold red wine can substitute.
  • 3 cups Beef Stock Use vegetable broth for a lighter version.
  • 1 tbsp Better than Bouillon Can be omitted if not available.
  • 4 sprigs Fresh Thyme Dried herbs can be used if fresh is unavailable.
  • 2 leaves Bay Leaves
  • 1 cup Frozen Pearl Onions Skip or use fresh pearl onions if preferred.
  • 8 oz Cremini Mushrooms Button mushrooms can be used as an alternative.
For Serving
  • 4 cups Creamy Mashed Potatoes Perfect for soaking up the rich sauce.
  • 1 loaf Crusty Bread A delightful accompaniment for the stew's luxurious broth.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your Dutch oven.
  2. Cook chopped bacon over medium heat until crisp, about 5–7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  3. Season beef chuck with salt and pepper, then sear in the reserved bacon fat for 2–3 minutes on each side. Remove and set aside.
  4. Melt butter in the same pot, sauté onions and carrots for about 5 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.
  5. Sprinkle flour over vegetables, stir, then gradually add wine, scraping the bottom to deglaze. Add beef stock, Better than Bouillon, thyme, and bay leaves.
  6. Return beef and bacon to the pot, bring to a simmer, cover, and transfer pot to oven. Braise for 2.5 hours.
  7. In a skillet, sauté mushrooms and frozen pearl onions until browned, about 5–7 minutes. Fold into the stew and return to oven for another 45-60 minutes.
  8. Once beef is fork-tender, remove from oven and let rest covered for 30 minutes. Serve hot over mashed potatoes or with crusty bread.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 36gProtein: 45gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 850mgPotassium: 1400mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

For even more flavor, consider marinating the beef in wine overnight before cooking.

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