Turn your kitchen into a French bistro with this classic Beef Bourguignon.
Ooo la la. French food. There’s a reason why this acclaimed cuisine is revered: its signature techniques, emphasis on sauces, and balance of flavors create some of the most refined dishes in the world. Most culinary school curriculums begin with the basics of French cooking, and many professional chefs consider this training an essential foundation for becoming great. At the same time, many home cooks shy away from making authentic French dishes because of their reputation for requiring precision, skill, and knowledge. I used to be one of those people, that is, until I discovered how simple it is to make this classic and superbly delicious Beef Bourguignon.
Although versions of Beef Bourguignon have been around since the Middle Ages when peasants cooked tough cuts of meat in liquid to make them palatable, it wasn’t until 1903 when French chef extraordinaire Auguste Escoffier (1846-1935) published its ingredients and methods in his landmark book Le Guide Culinaire that it became a sensation. And while Escoffier is held in the highest regard in chef circles, he’s not nearly as widely well-known to us common folk as American cook and cookbook author Julia Child, who in the 1960s demystified French cooking in Mastering the Art of French Cooking and her television show The French Chef. She was well known for her iconic Beef Bourguignon, a dish she described as “one of the most delicious beef dishes concocted by man.”
So, let’s make this truly spectacular dish, which starts with bacon. Then, the beef is seared and the carrots-onions-garlic sautéed in luxurious rendered fat. The rich wine sauce is fortified and deepened with tomato paste and beef stock and everything simmers in it, including the earthy mushrooms and sweet pearl onions you’ll add toward the end of the cooking process. The result is fork-tender beef that literally melts in your mouth, wonderfully flavorful vegetables, and the most indulgently delicious sauce.
While Beef Bourguignon is kind of a meal unto itself, its depth pairs really well with a fresh salad, especially one tossed in this Balsamic Dressing, which brings a balance of tart vinegar, honey, and sharpness from the Dijon mustard. You might also want to pick up a baguette to sop up the amazing sauce, but if you prefer softer bread, these Garlic Rolls will do the trick!
Our Secrets to Perfect Beef Bourguignon
One of the things that gives this dish its wondrous flavor and divine texture is a combination of cooking methods: searing, sautéing, and braising. To ensure a perfect sear, dry the beef cubes by patting them with a paper towel. When you’re ready to brown the meat in the bacon fat, remember not to crowd the pan—this could result in steaming instead of searing—so you might have to do this part in batches. Take the time to brown each side of each beef cube. Then, you’ll sauté the carrots and onion, but just until the onions become translucent. Next, you’ll add the garlic—but only cook it for a minute so that it doesn’t burn and become bitter. When you get to Step 5, adding the tomato paste and flour, be sure to cook these two together for the full 2 minutes: you want to cook out the flour taste, as well as create the paste that will serve to thicken the sauce during the braise. Adding the red wine and then scraping the bottom of the Dutch oven to pick up all the brown bits from the searing is called deglazing. This process adds yet another layer of flavor to the dish. And then you’re ready for the simmer—the key to tenderizing the beef and creating the delectable sauce. Oh, and don’t forget to use a good quality red wine—the kind you’d also want to drink!
FAQs & Tips
How to Make Ahead and Store?
Cooked and cooled Beef Bourguignon can be stored in the Dutch oven, covered, in the refrigerator for up to 4 days; transfer it to an airtight container, and it can last in the freezer for up to 2 months (thaw overnight in the fridge before reheating).
Are there other cuts of beef that work well in this recipe?
Chuck is the best choice for this recipe, but you could use other cuts normally used for stew-like recipes, such as round or even sirloin.
Will white wine work in Beef Bourguignon?
Beef Bourguignon comes from the Burgundy region of France, which is one reason why we recommend using Burgundy or Pinot Noir. By the way, these two wines are basically the same thing, as both are made with Pinot Noir grapes. If you want to use white wine, which will produce a lighter version of the dish, we recommend a white Burgundy, which is basically a Chardonnay.
Serving Suggestions
Braised dishes are the ultimate comfort foods. Despite its elegance, Beef Bourguignon is also a perfect cozy meal, made more so when served on a bed of something creamy and equally comforting, like good old mashed potatoes. But you can add a wonderful tang by making Buttermilk Mashed Potatoes or pick up the bacon flavor, add a cheesy component, and add a layer of crispy texture with this out-of-this-world Mashed Potato Casserole. But a simple Baked Rice will also soak up all that delicious sauce.
The hearty, earthy vegetables in Beef Bourguignon will not feel upstaged if you serve some green ones with this dish, too. Simple yet upscale, Grilled Asparagus or the classic Green Beans Almondine are lovely choices, but Sauteed Broccoli works really well, too. We also love the crunch Roasted Brussels Sprouts bring to the meal.
Beef Bourguignon
Ingredients
- 5 slices bacon cut into small pieces
- 3 lbs beef chuck cut into 2-inch cubes
- Salt and freshly ground black pepper to taste
- 1 large onion chopped
- 3 large carrots peeled and sliced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine such as Burgundy or Pinot Noir
- 2 cups beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 lb pearl onions peeled
- 1 lb mushrooms quartered
Instructions
- Preheat the oven to 350°F.
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
- Season the beef with salt and pepper. In batches, brown the beef on all sides in the bacon fat, then set aside with the bacon.
- In the same pot, add the onion and carrots. Cook until onions are translucent. Add garlic and cook for 1 minute.
- Stir in the tomato paste and flour, cook for 2 minutes. Slowly add the wine, scraping the bottom of the pot to loosen browned bits.
- Add the beef stock, bay leaves, thyme, beef, and bacon back to the pot. Bring to a simmer.
- Cover and transfer to the oven. Cook for 2 hours.
- Add the pearl onions and mushrooms to the pot. Cook for another hour, or until the beef is tender.
- Remove from oven, discard bay leaves and thyme sprigs. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
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