Classic Beef Bourguignon Recipe

There's nothing quite like a simmering pot of Classic Beef Bourguignon filling your home with its rich, savory aroma. This timeless French dish transforms simple ingredients into a deeply flavorful masterpiece that's perfect for a cozy family dinner or a special occasion.

this Recipe

I first fell in love with Beef Bourguignon during a trip to Paris, where I enjoyed it in a quaint bistro on a rainy evening. Back home, I was determined to recreate that unforgettable experience, and after a few tries, this recipe has become a staple in my kitchen.

Why You'll Love This Classic Beef Bourguignon

Get ready to savor the magic of a dish that feels indulgent yet comforting. Classic Beef Bourguignon is a culinary gem for anyone who loves hearty, flavorful meals.

First, it's a slow-cooked wonder that transforms inexpensive cuts of beef into melt-in-your-mouth bites. The long simmering time allows the meat to tenderize while soaking up all the robust flavors of the wine and aromatics.

This dish is also incredibly versatile. Whether you're serving it for a family dinner, a dinner party, or as a make-ahead meal, it adapts beautifully to your schedule and needs.

The layers of flavor are unmatched. From the smoky bacon and caramelized onions to the earthy mushrooms and full-bodied red wine, every bite is a symphony of tastes.

Finally, this recipe is surprisingly simple to make. While it takes time, most of the cooking is hands-off, leaving you free to relax or prepare a side dish to complete the meal.

Ingredients Notes

The beauty of Classic Beef Bourguignon lies in its thoughtful selection of ingredients. Each one contributes to the dish's rich, complex flavor profile.

Beef Chuck Roast: This is the ideal cut for this recipe. Its marbling breaks down during the slow cooking process, resulting in tender, juicy pieces of beef. You can also use brisket or short ribs if preferred.

Red Wine: A key player in this dish, a dry red wine like Pinot Noir or Burgundy works best. It adds depth and enhances the savory flavor of the beef. Choose a wine you enjoy drinking, as its flavor will be prominent.

Bacon: Smoky, salty bacon sets the foundation for the dish, infusing the beef and sauce with an irresistible richness. Look for thick-cut bacon for the best results.

Pearl Onions: These small, sweet onions add a delicate sweetness and visual appeal. If pearl onions aren’t available, shallots are a good substitute.

Mushrooms: Earthy cremini or button mushrooms are traditional, but you can use a mix of wild mushrooms for added complexity.

You'll also need a Dutch oven or heavy pot with a lid to ensure even cooking and heat retention during the long simmer.

How To Make This Classic Beef Bourguignon

Making Classic Beef Bourguignon may sound daunting, but the process is straightforward. Here’s how to bring this French classic to life.

Start by prepping your ingredients. Pat the beef chuck roast dry and cut it into 2-inch cubes. Season generously with salt and pepper. Chop your bacon, slice the mushrooms, and peel the pearl onions.

In a Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Increase the heat to medium-high and sear the beef in batches until browned on all sides. This step is essential for developing deep, rich flavors.

Once the beef is seared, set it aside and sauté the onions and carrots in the same pot until they begin to soften. Add minced garlic and cook just until fragrant, being careful not to burn it.

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly, then return the beef and bacon to the pot.

Add beef broth, tomato paste, fresh thyme, and a bay leaf. Stir everything together, cover the pot, and let it simmer gently for 1.5 to 2 hours. The low, slow cooking process allows the beef to become tender and the flavors to meld beautifully.

About 30 minutes before serving, sauté the mushrooms in butter until golden, then stir them into the pot. Taste and adjust seasoning as needed before serving.

This dish is best served with mashed potatoes, buttered noodles, or crusty bread to soak up the luscious sauce.

Storage Options

Classic Beef Bourguignon stores well, making it an excellent make-ahead option. Here’s how to keep it fresh.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually improve as the dish sits, making it even more delicious the next day.

For longer storage, freeze the dish in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the Bourguignon over low heat on the stovetop, stirring occasionally, until heated through. Add a splash of water or broth if the sauce has thickened too much.

Variations and Substitutions

The versatility of Classic Beef Bourguignon allows for countless adaptations. Here are a few ideas to make it your own.

Swap the beef for lamb or pork shoulder for a different take on the classic. Both cuts work well with the rich sauce.

If you prefer a non-alcoholic version, replace the wine with additional beef broth and a splash of balsamic vinegar for depth.

For a gluten-free option, ensure your beef broth and tomato paste are certified gluten-free, and serve with gluten-free sides.

Want to make it lighter? Use turkey bacon instead of traditional bacon and leaner cuts of beef, like sirloin. You can also reduce the butter and replace some of the wine with broth.

Feel free to add extra vegetables like parsnips, turnips, or potatoes for a heartier one-pot meal.

Let your creativity guide you—Beef Bourguignon is a recipe that invites experimentation while remaining undeniably delicious.

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