Beef Bourguignon is a rich, French stew featuring tender beef, carrots, onions, and mushrooms cooked in red wine and beef broth. Perfect for cozy dinners and special occasions.
PrintBeef Bourguignon
Beef Bourguignon, a classic French dish, brings together succulent beef simmered in red wine, along with aromatic vegetables like carrots, onions, and garlic. This hearty stew is slow-cooked to perfection, allowing the flavors to meld together beautifully. Often served with mashed potatoes, buttered noodles, or crusty bread, it’s the ultimate comfort food for cold evenings or a celebratory meal. Pair with a glass of Pinot Noir for a truly indulgent experience.
- Prep Time: 20
- Rest Time: 20
- Cook Time: 3 hours
- Total Time: 3 to 4 hours
- Yield: 6 - 1 1/2 cup)
- Category: Beef
- Method: Stovetop, Oven
- Cuisine: French
Ingredients
2 lbs beef chuck, cut into 1.5-inch cubes
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 cloves garlic, minced
2 cups red wine (Burgundy or Pinot Noir works best)
2 cups beef stock
1 tbsp tomato paste
2 tbsp all-purpose flour
2 bay leaves
1 tsp dried thyme
1/2 lb pearl onions, peeled
1/2 lb mushrooms, sliced
2 tbsp butter
Fresh parsley, chopped (for garnish)
Instructions
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Prep the beef: Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
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Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches so they get a nice sear, about 3-4 minutes per side. Remove the beef and set aside.
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Sauté vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and carrots, and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
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Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 3-5 minutes to reduce slightly.
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Add stock and seasonings: Stir in the beef stock, tomato paste, bay leaves, and thyme. Return the beef to the pot, and bring the mixture to a boil.
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Cook the beef: Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours until the beef is tender and the sauce has thickened.
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Cook the pearl onions and mushrooms: In a separate pan, melt the butter over medium heat. Add the pearl onions and cook until lightly browned, about 10 minutes. Add the mushrooms and cook for another 5 minutes until they’re golden.
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Combine everything: Add the sautéed onions and mushrooms to the Dutch oven, and simmer for an additional 30 minutes.
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Finish and serve: Remove the bay leaves, taste, and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles.
Notes
Food Pairings:
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Side Dishes:
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Mashed Potatoes: The creamy potatoes soak up the rich sauce and complement the tender beef perfectly.
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Buttered Noodles: Egg noodles are another classic option, their subtle flavor allowing the stew to shine.
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Crusty Bread: A loaf of French baguette or rustic country bread is perfect for dipping into the sauce.
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Roasted Vegetables: Roasted carrots, parsnips, and potatoes add texture and a touch of sweetness that balances the richness of the stew.
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Salads:
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Arugula Salad: A simple salad with arugula, lemon vinaigrette, and shaved Parmesan cuts through the richness of the dish with a bit of freshness and tang.
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Green Beans Almondine: Fresh green beans sautéed with almonds in butter make for a light, crunchy side dish to complement the stew.
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Wine Pairings:
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Red Wines:
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Pinot Noir: A classic choice with Beef Bourguignon, Pinot Noir from Burgundy (or any other region like Oregon or California) is light enough not to overpower the dish but still adds depth to the flavor.
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Cabernet Sauvignon: If you prefer a bolder wine, a Cabernet Sauvignon works well with the rich, savory nature of the stew, especially if you’re serving it with roasted potatoes or a hearty side.
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Merlot: A smooth, fruity Merlot is another great choice. It’s rich enough to complement the beef without being too heavy.
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White Wine:
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If you prefer white wine, a Chardonnay with some oak aging can also work, as it has enough body and acidity to pair with the richness of the dish.
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Non-Alcoholic:
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If you’re looking for a non-alcoholic option, a well-crafted non-alcoholic red wine (such as a non-alcoholic Pinot Noir) or even a grape juice-based mocktail with a splash of lemon and herbs can add a nice touch.
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Bonus Tip:
For a fun twist, try pairing the dish with dark chocolate for dessert! A rich, bittersweet chocolate (70% cocoa or higher) pairs beautifully with the savory, umami flavors of the Beef Bourguignon.
Tips:
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Choose the Right Beef: Beef chuck is ideal for slow-cooking as it’s well-marbled and becomes tender after hours of simmering. Avoid lean cuts like sirloin or tenderloin as they won’t hold up during the long cook time.
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Use Good Wine: Since wine is a key ingredient, use a bottle of wine that you would enjoy drinking. Burgundy wines are classic, but other reds like Pinot Noir, Merlot, or Cabernet Sauvignon work well.
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Browning the Meat: Don’t rush the browning process. Sear the beef in batches to avoid overcrowding the pan. This helps develop a deep flavor that enhances the dish.
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Thicken the Sauce: If your sauce isn’t thickening as you’d like, you can use a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) or mash some of the carrots and beef in the pot to thicken it.
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Resting Time: Let the stew sit for 30 minutes after cooking—it allows the flavors to meld together even more and makes it easier to serve.
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Make Ahead: Beef Bourguignon actually tastes better the next day as the flavors continue to develop. If you can, prepare it a day in advance and reheat it gently.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1 1/5 cup
- Calories: 375
- Fat: 15
- Carbohydrates: 20
- Protein: 40