Beef Bourguignon

 

There’s something magical about a dish that can transport you straight to the heart of the French countryside with just one bite. Beef Bourguignon is that dish—rich, hearty, and full of comforting flavors. It’s the kind of recipe that feels like a warm hug on a cold day, yet it’s also elegant enough to serve at a dinner party. Whether you’re a seasoned chef or just dipping your toes into the world of French cooking, this recipe is for you.

I’ll never forget the first time I made Beef Bourguignon. The aroma of red wine and herbs simmering away in the oven made my whole house smell like a little French bistro. And the taste? Let’s just say it earned me a round of applause at the dinner table! Since then, it’s become my go-to recipe for those nights when I want to wow my guests or treat myself to something special.

Ready to dive in? Let’s break it down step-by-step to make this iconic dish as simple as it is delicious.

Prepping for Perfection

Before we even get to the cooking, preparation is key. Here’s what you’ll need:

• A hearty chunk of beef chuck roast, trimmed and cut into 2-inch cubes.
• A bottle of your favorite dry red wine—something you’d actually enjoy drinking, because it’s going to infuse every bite of this dish with rich, robust flavor.
• Aromatic veggies like onion, carrot, and garlic, plus a sprinkle of fresh thyme and a couple of bay leaves to bring it all together.
• And, of course, the stars of the show: turkey bacon for smoky depth, and mushrooms and pearl onions for a hearty finish.

But don’t worry if this sounds like a lot. I’ll guide you through each step so it’s completely manageable!

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). You’ll want to make sure your rack is positioned in the lower third of the oven to ensure even cooking. Trust me, this little detail can make all the difference!

Step 2: Prep the Ingredients

While the oven heats, it’s time to get your ingredients ready:

• Dice the onion and slice the carrot into half-inch rounds. Mince the garlic for a fragrant boost.
• Cut the turkey bacon into half-inch pieces—it’s going to crisp up beautifully in the pot.
• Pat the beef cubes dry with paper towels and season generously with 2 teaspoons of kosher salt and half a teaspoon of black pepper. This not only enhances the flavor but also helps achieve a gorgeous sear on the meat.

Step 3: Cook the Turkey Bacon

Grab a large Dutch oven or any oven-safe pot with a tight-fitting lid. Place it over medium heat and add the turkey bacon. Cook it until it’s crisp and golden, which should take about 10-12 minutes. Once done, use a slotted spoon to transfer the turkey bacon to a plate, leaving the rendered fat in the pot. This fat is liquid gold—it’s going to add so much flavor to the beef and vegetables!

Step 4: Sear the Beef

Now comes the fun part: searing the beef. Working in batches, add half of the beef cubes to the pot in a single layer. Let them cook undisturbed for 2-3 minutes per side until they develop a deep brown crust. This step locks in all the juices and builds the foundation for a rich, flavorful stew. Transfer the seared beef to the plate with the turkey bacon, and repeat with the remaining beef.

Step 5: Sauté the Vegetables

With the beef and turkey bacon out of the pot, it’s time to sauté the veggies. Add the diced onion and sliced carrot to the pot and cook over medium heat for about 3 minutes until they start to soften. Toss in the minced garlic and let it cook for another 30 seconds, just until fragrant.

Next, stir in 1 tablespoon of tomato paste and cook it for 1-2 minutes. This deepens the flavor and gives the dish a beautiful color. Finally, sprinkle 3 tablespoons of flour over the vegetables, stirring to coat. Let it cook for about a minute to eliminate the raw flour taste.

Continuation of the Recipe and Pro Tips

At this point, your kitchen is already filled with incredible aromas, and you’re well on your way to mastering Beef Bourguignon. Now it’s time to bring all those rich flavors together and let the magic happen in the oven. Let’s pick up where we left off.

Step 6: Deglaze the Pot and Add the Wine

Here’s where things start to get really exciting. With your vegetables cooked and coated in tomato paste and flour, it’s time to deglaze the pot:

• Slowly pour in the 750-ml bottle of dry red wine, scraping up all those delicious browned bits stuck to the bottom of the pot. These bits, also known as “fond,” are packed with flavor and will add depth to the stew.
• Once the wine is in, add 1 cup of low-sodium beef broth, 5 sprigs of fresh thyme, and 2 bay leaves. Give it all a gentle stir to combine.

Step 7: Bring It All Together

Now it’s time to reunite all the components you’ve been working on:

• Return the seared beef, crispy turkey bacon, and any juices that have accumulated on the plate back into the pot. Stir to combine everything evenly.
• Season with an additional 1/2 teaspoon of kosher salt, then bring the mixture to a gentle simmer over medium-high heat.

Step 8: Into the Oven

Here comes the easiest part: let the oven do the hard work!

• Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven. Bake for about 2 hours, checking occasionally to ensure it’s bubbling gently and not drying out. This slow braise is what makes the beef so tender it practically melts in your mouth.

Step 9: Prepare the Mushrooms and Pearl Onions

While the stew bakes, let’s talk about the finishing touches. About 30 minutes before the stew is ready, it’s time to prepare the mushrooms and pearl onions:

1. In a skillet, melt 3 tablespoons of unsalted butter over medium heat.
2. Add the 8 ounces of pearl onions and 8 ounces of cremini mushrooms (quartered), along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
3. Cook, stirring occasionally, until the vegetables are tender and lightly browned. This should take about 12-15 minutes. Once done, set them aside.

Step 10: Finish the Stew

When the beef has finished braising in the oven, remove the pot and discard the thyme stems and bay leaves. Stir in the cooked mushrooms and pearl onions, then give the stew a taste. This is your moment to adjust the seasoning—add more salt or pepper if needed.

Pro Tips for the Perfect Beef Bourguignon

To help you nail this dish every single time, here are a few tips and tricks I’ve learned over the years:

1. Choose the Right Wine: Go for a dry red wine with bold flavors, like a Burgundy, Pinot Noir, or Côtes du Rhône. Remember, the wine you cook with should be good enough to drink!
2. Don’t Rush the Sear: Searing the beef properly is crucial for building flavor. Work in batches and avoid overcrowding the pot, as this can cause the meat to steam instead of brown.
3. Use Fresh Herbs: While dried herbs can work in a pinch, fresh thyme and bay leaves give the stew a vibrant, aromatic quality.
4. Make It Ahead: Beef Bourguignon actually tastes even better the next day. The flavors have more time to meld, making it an excellent dish to prepare in advance for gatherings.
5. Don’t Skimp on Sides: This dish is all about the pairings. Serve it over egg noodles, creamy mashed potatoes, or with a thick slice of crusty bread to soak up all that luscious sauce.

Variations to Try

Want to put your own spin on this classic? Here are a few ideas:

• Add Veggies: Throw in some parsnips or turnips for a twist on the traditional recipe.
• Swap the T urkey Bacon: Pancetta works beautifully if you want an Italian-inspired take on this dish.
• Make It Gluten-Free: Use a gluten-free flour blend or omit the flour entirely and thicken the sauce with cornstarch at the end.

FAQ and Conclusion

You’ve made it to the final steps of your Beef Bourguignon journey! The stew is rich, hearty, and ready to impress. Now let’s focus on how to serve it, address some common questions, and wrap things up with a little encouragement to try it yourself.

Serving Suggestions

Beef Bourguignon is a meal that’s all about indulgence and comfort, so the sides you choose should complement its richness. Here are some serving options to consider:

1. Egg Noodles: Their delicate texture soaks up the sauce beautifully, creating a dish that’s both hearty and elegant.
2. Mashed Potatoes: Creamy, buttery mashed potatoes are a classic pairing and perfect for scooping up every last bit of sauce.
3. Crusty Bread: A thick slice of warm, crusty bread is ideal for dipping into the stew, making each bite irresistible.
4. Roasted Vegetables: Balance the richness of the stew with some light, roasted asparagus or green beans for a complete meal.

Frequently Asked Questions (FAQ)

1. Can I make Beef Bourguignon in advance?

Absolutely! In fact, it tastes even better the next day. The flavors deepen and meld together overnight. Simply reheat it gently on the stovetop or in the oven before serving.

2. What wine should I use if I’m not familiar with French varieties?

Any dry red wine will work. Look for affordable but flavorful options like Cabernet Sauvignon, Merlot, or a good-quality Zinfandel. Avoid overly sweet wines as they can overpower the dish.

3. Can I make this recipe without alcohol?

Yes, you can substitute the wine with additional beef broth or non-alcoholic red wine. For a slightly tangy flavor, add a tablespoon of red wine vinegar or balsamic vinegar to mimic the acidity of wine.

4. Can I freeze Beef Bourguignon?

Yes! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

5. Why is my sauce not thick enough?

If the sauce isn’t as thick as you’d like, you can simmer it uncovered on the stovetop after adding the mushrooms and onions. Alternatively, mix a tablespoon of cornstarch with water to create a slurry, then stir it into the sauce.

6. Can I use a slow cooker instead of the oven?

Yes, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

7. What cuts of beef work best for this recipe?

Beef chuck roast is the best choice because it becomes tender and flavorful after slow cooking. You can also use brisket or short ribs if preferred.

Conclusion

There’s a reason Beef Bourguignon has stood the test of time—it’s the perfect combination of rustic simplicity and refined flavor. With just a little patience and a few key steps, you’ve created a dish that’s worthy of a restaurant menu but feels right at home on your dinner table.

This recipe isn’t just about the food; it’s about the experience of making something special, whether for yourself or for the people you love. The rich aromas, the bubbling pot of stew, and the satisfaction of that first bite—it’s a culinary journey worth taking.

So grab your favorite bottle of red wine, roll up your sleeves, and give this recipe a try. Whether you’re cooking for a cozy night in or a festive gathering, Beef Bourguignon is a dish that will leave everyone asking for seconds.

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