Discover the art of culinary elegance of Beef Bourguignon, a classic French beef stew. Learn step-by-step instructions, from selecting the finest ingredients to mastering the slow braising process. Indulge in this timeless French classic and enjoy the rich flavor.

Discover the art of culinary elegance of Beef Bourguignon a classic french beef stew. Learn step-by-step instructions, from selecting the finest ingredients to mastering the slow braising process. Indulge in this timeless French classic and enjoy the rich flavor.

Some of my favorite childhood memories are cooking and eating with my family. Can you say ‘Sunday dinner’, anyone? The laughter and smells that wafted through my grandmother’s kitchen were enough to keep us cooking and talking for hours on end.

Somehow, everyone seemed to have more time on Sundays – perhaps because all the stores were closed and shopping and errands were checked off the list by Saturday, allowing for longer family time and more elaborate meals on Sundays.

Beef Bourguignon was one of the most popular dishes on Sunday’s table.

If France is on your bucket list (yes, that is my hand, eagerly raised high!), then you will have the divine experience of eating and drinking your way through this gastronomic playground.

Bourguignon simply refers to a dish prepared in the style of the French region of Bourgogne (Burgundy in English). If this evokes a strong desire to rummage through a kitchen drawer in search of a corkscrew, you are not alone. Red Burgundy wine are often rich and complex, which lend themselves well to pairing with meat. But why just drink a glass (or two!) alongside your meal, when you can BRAISE your beef IN THE WINE!? Add in a few more palate pleasers…. mushrooms, carrots, onions, bacon….. Uhm, YES, PLEASE!!…. and you have the makings of beef bourguignon! If you don’t have one you can use cabernet sauvignon or pinot noir.

But let’s back up a sec and compare the beef burgundy that many people grew up with to the true (AND VERY DOABLE) beef bourguignon recipe that rightfully takes about four hours from start to finish. Many of my American friends grew up with a recipe that called for beef broth and dried spices, simmered for about 1 ½ hours, leaving them chewing and chewing at the dinner table.

There is simply no comparison to the fresh bouquet of spices or bouquet garni used in most every French (and my grandma’s) kitchen, a decent bottle of Pinot (go ahead and buy two, as three cups go into the recipe, and, well, let’s be honest…. one glass to savor over four hours AND dinner? I don’t think so!!), and a known source of meat – not only is grass-fed beef the best for our health (think we are what we eat AND what THEY eat), it also closely emulates Charolais bulls from the southern region of Burgundy, known for their succulent and tender meat.

And then… there is the sauce… the pièce de résistance of this meal! Why would anyone in their right mind want to skip making this beautiful roux…. the wine, the meat drippings, butter (’nuff said), flour….. all combine to create a gorgeous, thick sauce – please pass the crusty bread so I can begin soaking and devouring, thank you!

So there you have it…. a tasty dish made of beef and mushrooms (I love mushrooms!) is an absolute treat IMHO (perhaps I am lucky…. my cravings are for savory food, not sweet)! My favorite recipes are the ones with a hearty depth of flavor, which are really meaty, filling and comforting…. this dish is just that! A perfect way to spend a Sunday afternoon with family or friends (those glasses of wine and a good book will do the trick, too!)!

We have skipped the shortcuts and it was well worth the effort…. the final product will be divine! In my mind’s eye, Julia Child is pulling up a chair, taking her first bite, closing her eyes and smiling contentedly! As I hope you will too! Thank you, Grandma!

Ingredients

Beef chuck, chuck roast or some tender chunks of beef cut into cubes. (Stew meat will work too if you can’t find the other)
Salt and freshly ground black pepper
Olive oil
Bacon, diced
Pearl onions
Carrots, chopped
Garlic, minced
Tomato paste
All-purpose flour
Burgundy wine (or any dry red wine)
Beef broth (homemade beef stock is best)
Bay leaves
Fresh Thyme leaves
Mushrooms, quartered
Butter
Fresh parsley, chopped (for garnish)

How to Make It

Marinate the beef: Season the beef cubes generously with salt and pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, add the beef cubes to the pot, making sure not to overcrowd the pan. Sear the beef on all sides until nicely browned. Transfer the browned beef to a plate and set aside.
Cook the bacon and vegetables: In the same pot, add the diced bacon and cook until crispy. Add the chopped onions, carrots, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned.
Add the tomato paste and flour: Stir in the tomato paste and cook for a minute or two until it’s fragrant. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute to cook off the raw flour taste.
Deglaze the pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the sauce). Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
Add the beef and broth: Return the browned beef cubes to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth until the beef is just covered. Add the bay leaves and thyme leaves.
Braise the beef: Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and let the beef braise for 2 to 2 1/2 hours, or until the meat is fork-tender.
Cook the mushrooms: In a separate pan, melt the butter over medium heat. Add the quartered mushrooms and cook until they are golden brown and tender.
Finish the dish: Once the beef is cooked, add the cooked mushrooms to the pot, stirring gently to combine. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves.
Serve: Garnish the Beef Bourguignon with chopped fresh parsley and serve hot, preferably with crusty bread, mashed potatoes, or noodles to soak up the delicious sauce.

What to Serve with Beef Bourguignon?

When serving Beef Bourguignon, you’ll want to complement its rich flavors with side dishes that can soak up the delicious sauce and provide contrast in texture and flavor. Here are some classic options:

Mashed Potatoes: Creamy mashed potatoes are a perfect accompaniment to Beef Bourguignon. They provide a soft, comforting base that pairs wonderfully with hearty beef and flavorful sauce.
Egg Noodles: Cooked egg noodles are another excellent choice. They have a slightly firmer texture than mashed potatoes and are great for soaking up the sauce.
Crusty Bread: A loaf of crusty French bread or baguette is ideal for mopping up the sauce. Serve it warm with a side of butter for extra indulgence.
Steamed Rice: Fluffy steamed rice is a simple and versatile option that complements the rich flavors of Beef Bourguignon. It’s also a great choice if you’re looking for a gluten-free option.
Roasted Vegetables: Roasted vegetables such as carrots, potatoes, and Brussels sprouts add a pop of color and freshness to the meal. They provide a nice contrast to the hearty beef and can be roasted with herbs for extra flavor.
Green Salad: A light green salad with a simple vinaigrette can balance out the richness of the Beef Bourguignon. Choose crisp lettuce varieties like arugula or romaine and add some cherry tomatoes or cucumber for extra freshness.
Steamed Green Beans: Tender-crisp steamed green beans are a classic side dish that pairs well with Beef Bourguignon. They add a bit of crunch and brightness to the meal.
Herb-Roasted Potatoes: Roasted potatoes seasoned with herbs like rosemary and thyme are a flavorful and satisfying side dish. They complement the savory flavors of the beef and can be roasted alongside the main dish for convenience.

Equipment

Dutch Oven or Heavy-Bottomed Pot
Chef’s Knife and Cutting Board
Tongs or Slotted Spoon.
Wooden Spoon or Silicone Spatula
Medium-Sized Skillet or Frying Pan: To cook the bacon until crispy and to sauté the mushrooms separately.
Measuring Spoons and Cups

Storage

To store Beef Bourguignon, allow it to cool to room temperature before transferring it to an airtight container or resealable freezer bag. Refrigerate leftovers for up to 3-4 days or freeze for longer-term storage for up to 3 months. When reheating, gently warm the stew on the stove over low heat, stirring occasionally, or in the microwave in short intervals to avoid overcooking. Adjust seasoning as needed before serving.

Tips

Get the meat that works well for cooking low and slow, such as chuck beef, shin, any braising cut or the shoulder. You can always ask the butcher at your grocery store meat counter to recommend one to you as well… they specialize in knowing which cuts of meat work best for every kind of dish.

In a world filled with fleeting food trends and fads, this classic beef Bourguignon is a beacon of tradition and excellence. Its timeless appeal transcends generations, captivating the hearts and palates of food enthusiasts around the globe. As I continue my culinary journey, I am grateful for the opportunity to experience the magic of this traditional Beef Bourguignon and to share its timeless elegance with those I hold dear.

Enjoy!

Et voilà! La recette!….

Qunioa Salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflife

Beef Bourguignon

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: French, Gluten-free, Paleo, whole30

Keyword: Beef Bourguignon, Freench beef stew

Prep Time: 15

Cook Time: 3 15

Total Time: 3 30

Servings:

Calories: 683kcal

Ingredients

4 slices bacon cut into lardons
3 tbsp butter or extra-virgin olive oil
3 lbs beef cut into 2-inch chunks
3/4 lbs pearl onions White onion is fine if you can't find pearls onion. Chopped
salt and pepper if you are gluten-free, use gluten-free flour
2 tbsp flour if you are gluten-free, use gluten-free flour
3 cups red wine Burgundy is bet
2 1/2 to 3 1/2 cups beef stock
2 tablespoons tomato paste
4 cloves garlic smashed
2 tablespoon thyme fresh
2 bay leaves
24 pearl onions
1 herb bouquet 6 sprigs parsley, 2 sprigs thyme, 2 sprigs sage, 1 bay leaf
1 lbs mushrooms fresh and quartered

Instructions

Marinate the beef: Season the beef cubes generously with salt and pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, add the beef cubes to the pot, making sure not to overcrowd the pan. Sear the beef on all sides until nicely browned. Transfer the browned beef to a plate and set aside.
Cook the bacon and vegetables: In the same pot, add the diced bacon and cook until crispy. Add the chopped onions, carrots, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned.
Add the tomato paste and flour: Stir in the tomato paste and cook for a minute or two until it's fragrant. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute to cook off the raw flour taste.
Deglaze the pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the sauce). Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
Add the beef and broth: Return the browned beef cubes to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth until the beef is just covered. Add the bay leaves and thyme leaves.
Braise the beef: Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and let the beef braise for 2 to 2 1/2 hours, or until the meat is fork-tender.
Cook the mushrooms: In a separate pan, melt the butter over medium heat. Add the quartered mushrooms and cook until they are golden brown and tender.
Finish the dish: Once the beef is cooked, add the cooked mushrooms to the pot, stirring gently to combine. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves.
Serve: Garnish the Beef Bourguignon with chopped fresh parsley and serve hot, preferably with crusty bread, mashed potatoes, or noodles to soak up the delicious sauce.

Nutrition

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