Classic Beef Bourguignon: Comforting French Flavor to Savor

Classic Beef Bourguignon is a comforting dish rich in flavor and perfect for gatherings.

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Prep Time 30

Cook Time 2 30

Resting Time 30

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

4 oz Bacon Can be substituted with pancetta or omitted for a vegetarian version.
3.5 lbs Beef Chuck Ideal for braising; brisket can be used as an alternative.
4 tablespoons Unsalted Butter Can replace with olive oil for a dairy-free option.
1 Yellow Onion, chopped Any onion variety can work.
3 large Carrots, peeled and chopped Substitute with parsnips if desired.
5 Garlic Cloves, minced Fresh garlic is best.
2 tablespoons Tomato Paste
3 tablespoons All-Purpose Flour Substitute with cornstarch slurried in water for gluten-free.

For the Sauce

2 cups Burgundy Wine Any bold red wine like Cabernet Sauvignon is suitable.
2 cups Beef Stock Can substitute with vegetable stock.
1 tablespoon Better than Bouillon Beef Bouillon Can be omitted if using a bouillon cube or homemade stock.
2 sprigs Fresh Thyme Substitute with dried thyme if needed.
2 Bay Leaves

For the Finish

10 oz Frozen Pearl Onions, defrosted Can substitute with regular onions cut into smaller pieces.
16 oz Cremini Mushrooms, quartered Button mushrooms can also be used.

Equipment

Dutch oven
skillet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large Dutch oven, add chopped bacon and cook over medium-low heat for about 5–7 minutes until crispy. Remove bacon and leave the drippings.
Season beef chuck with salt and pepper, increase heat to medium-high, and sear in batches for 4–5 minutes on all sides. Transfer to a plate.
Reduce heat to medium, melt butter, add onion and carrots, sauté for 2–3 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.
Sprinkle flour over vegetables, stir well, then pour in wine while scraping up brown bits. Add beef stock and bouillon, bring to a simmer.
Return beef and bacon to the pot with thyme and bay leaves, stir gently, cover, and place in the preheated oven for 2.5 hours.
After cooking, sauté mushrooms and pearl onions in remaining butter until browned, then add to the pot and return to the oven for another 45–60 minutes.
Remove from oven and let sit covered for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Choose quality beef. Enhance sauce with brandy for richer flavor. Let rest before serving for better taste.

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