Beef Bourguignon

Beef Bourguignon is a dish you’ll want to dive into – tender beef, seared veggies, and a rich red wine sauce that makes every bite feel like a comforting indulgence.

Beef Bourguignon – Hearty French Stew

Beef Bourguignon is a dish I love making. It’s got tender beef, seared vegetables, and a rich red wine sauce that ties everything together perfectly. It’s the kind of stew that makes your kitchen smell amazing while it’s cooking.

The best part about making this dish is how the flavors develop as it simmers. That deep, savory red wine sauce gets better and better the longer it cooks, and the beef becomes so tender you can cut it with a fork. It’s one of those crave-worthy meals that’s perfect for a cold, winter weekend.

I’ve been making this beef Bourguignon for years and have dialed in the recipe to keep it simple but still packed with flavor. My recipe is inspired by the classic French version, but I’ve made a tweaks to make it even more flavorful and easy enough for anyone to follow. The end result is a stew with ultra-tender beef, perfectly seared veggies, and a rich, velvety sauce that’s always a winner.

Why I Love This Recipe

• The beef turns out so tender, it practically melts in your mouth.
• The sauce is rich and flavorful, thanks to the red wine, herbs and slow cooking.
• It’s perfect for cozy dinners and special occasions alike. This is a good meal for Valentine’s Day.
• Perfect for a dinner party since it tastes best the next day.

Ingredients

Beef Bourguignon calls for quite a few ingredients, but each one adds its own unique flavor, helping to build that rich, satisfying taste from start to finish.

• Chuck roast (trimmed and cut into small cubes) – The heart of the dish, this beef gives a rich, tender texture once braised.
• Pinot Noir wine – This wine pairs perfectly with the beef, adding depth to the braising liquid without overpowering the flavors. Use a bottle you enjoy drinking.
• Yellow onion – Adds a savory base to the dish with its sweetness when cooked down.
• Parsnip – I prefer using parsnip instead of carrots. They are earthy and sweet and add a unique flavor.
• Celery – Adds freshness.
• Garlic – A must for depth of flavor and a nice aromatic punch.
• Bay leaves – Give the dish a warm, herbal aroma during the braising process.
• Flour – Used to coat the beef, helping it brown and adding to the thickness of the braising liquid.
• Kosher salt – To season the beef and bring out the flavors.
• Black pepper – Adds a bit of heat and seasoning to the dish.
• Cayenne pepper – A little kick, just enough to give the dish a subtle depth without being spicy.
• Bacon – Adds richness and flavor from the rendered fat, plus crispy bits for texture.
• Olive oil – Helps with browning the beef and vegetables in the Dutch oven.
• Beef knuckle soup bone – Adds extra beefy flavor to the braising liquid, enriching the sauce.
• Tomato paste – Adds a touch of sweetness and umami to the sauce, rounding out the flavors.
• Brandy – Used to deglaze the pan, helping to lift any stuck bits of flavor and adding a slight depth to the sauce.
• Fresh thyme – Herb that infuses the dish with a fragrant, savory note as it braises.
• Whole black peppercorns – Adds an extra layer of pepper flavor during cooking, then removed with the herb bundle.
• White mushrooms – Provide earthy flavor and texture to balance the richness of the beef.
• Pearl onions – These little sweet onions add a burst of flavor and sweetness that contrasts nicely with the beef.
• Red wine vinegar – Brightens the dish and adds a touch of acidity to balance the richness.
• Fresh parsley – Gives a fresh, herby finish to the dish when sprinkled on top.
• Lemon zest – Adds a burst of citrus freshness that lightens up the rich flavors.
• Salt & pepper (at the end) – For seasoning to taste and bringing everything together at the end.

How to Make Beef Bourguignon

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Recipe Tips

Here are a few tips that really make a difference when making this Beef Bourguignon recipe.

• Cutting the meat into bite-sized pieces is key for tenderness and for allowing the meat to absorb all those rich flavors.
• Browning the meat in batches without overcrowding the pan is worth the extra time. It ensures you get that deep, rich brown color that makes the stew so flavorful. That step pays off in dishes like my cottage pie with Gruyère mashed potatoes too, where the browned beef gives the filling its depth.
• Marinating the meat in wine and veggies really pays off. If you can, do it the night before for maximum flavor infusion.
• Seasoning the beef before browning and then adjusting the seasoning once the stew is cooked is essential for bringing out the full depth of flavor.
• It’s hard to resist digging into the stew once it’s done, but it actually tastes even better the next day. Plus, letting it sit gives you a chance to skim off any excess fat.

Storage and Freezing Tips

Here are some easy storage and freezing tips for your Beef Bourguignon:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The stew only gets better as it sits.
• Freezing: Beef Bourguignon freezes really well. Let it cool completely before transferring it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months.
• Reheating: When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop over low heat. You might need to add a splash of broth or wine to loosen up the sauce.

Frequently Asked Questions

• Why is marinating the meat for beef Bourguignon necessary?
  Marinating the beef in wine and vegetables enhances its tenderness and infuses it with rich flavors, making the stew more delicious.
• Can I use beef stew meat instead of chuck roast?
  It’s best to use chuck roast for this recipe. Beef stew meat is often cut from various parts and may not provide the same tenderness and flavor as chuck roast.
• Is it okay to skip the bacon?
  Bacon adds a smoky depth to the stew, so I recommend not to skip it. If you prefer, you can substitute with pancetta or smoked sausage.
• What type of wine should I use?
  Pinot Noir is classic for Beef Bourguignon, as it complements the dish’s flavors without overpowering them. Use a bottle you enjoy drinking, as its quality will influence the stew’s taste.
• Can I use a slow cooker for this recipe?
  Yes, you can adapt this recipe for a slow cooker. After browning the meat and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours.

More Hearty Beef Comfort Recipes to Try

If you’re craving more hearty beef dishes that offer comfort and flavor, here are some recipes to try:

• Beef Stroganoff
• Slow Cooker BBQ Beef
• Beef Irish Stew
• Ground Beef Casserole
• Slow Cooker Beef and Tomato Stew
• Classic Pot Roast

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Print Recipe

5 from 2 votes

Beef Bourguignon

Beef Bourguignon is a classic French stew made with tender beef, seared vegetables, and a rich red wine sauce. Slow-braised to perfection, this hearty dish is full of deep, savory flavors and is perfect for cozy dinners or special occasions.

Prep Time30 minutes mins

Cook Time6 hours hrs

Marinating (overnight)8 hours hrs

Total Time14 hours hrs 30 minutes mins

Course: Main Course

Cuisine: French

Keyword: Beef Bourguignon

Servings: 8

Calories: 487kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls To combine ingredients.
• Sieve To submerge and drain the meat in the marinade.
• Ziploc bag For coating the beef in the flour mixture.
• Dutch Oven To sauté, brown, and braise the meat and vegetables.
• cheesecloth To hold the thyme and peppercorns in the herb bundle.

Ingredients

• 1 bottle (750 ml.) Pinot Noir wine
• 1 medium yellow onion chopped
• 1 large parsnip (diced, no need to peel)
• 1 large celery stalk chopped
• 3 cloves garlic, crushed
• 2 bay leaves
• 2 lbs. beef chuck roast trimmed and cut into 1-1/2" pieces
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 strips thick-sliced bacon
• 2-4 tbsps. olive oil (you might not need this)
• 1 beef knuckle soup bone
• 1 tbsps. tomato paste
• 1/4 cup brandy
• 6 sprigs fresh thyme
• 1 tsp. whole black peppercorns
• 8 oz. white mushrooms sliced
• 8 oz. frozen pearl onions, thawed
• 1 tbsps. red wine vinegar
• 1/4 cup fresh parsley, minced
• 1 tbsp. lemon zest
• salt and pepper to taste

Instructions

• To start, combine the wine, yellow onion, parsnip, celery, garlic, and bay leaves in a large bowl. Next, place the meat in a strainer or large sieve and submerge it in the marinade. Let the meat marinate for at least 4 hours, though it’s best if you can let it sit overnight for maximum flavor.
  1 bottle (750 ml.) Pinot Noir wine, 1 medium yellow onion, 1 large parsnip , 1 large celery stalk , 3 cloves garlic, crushed, 2 bay leaves, 2 lbs. beef chuck roast
• Start by removing the meat from the marinade and patting it dry. Drain the vegetables from the marinade, making sure to reserve both the liquid and the vegetables. Then, in a large resealable plastic bag, combine flour, kosher salt, pepper, and cayenne. Add the beef to the flour mixture and coat each piece thoroughly with the flour.
  1/2 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper
• In a large Dutch oven, sauté the bacon over medium-high heat until it’s crisp. Once done, remove the bacon with a slotted spoon and drain it on a paper towel-lined plate. Next, brown the beef in batches in the bacon fat, making sure not to crowd the pan to ensure proper browning. Remove the browned beef before adding more to the pan. If the pan becomes dry, add a small amount of olive oil. After the last batch of beef is browned, remove it from the pan and move on to the next step. Finally, preheat the oven to 225°F.
  4 strips thick-sliced bacon , 2-4 tbsps. olive oil
• Add the reserved vegetables, soup bone, and tomato paste to the Dutch oven. Cook, stirring occasionally, for about 5 minutes, or until the vegetables soften and the browned bits are loosened from the bottom of the pan. Next, add the brandy to deglaze the pan, cooking until the brandy evaporates. While that’s cooking, place the thyme and peppercorns in a paper coffee filter or cheesecloth, securing it with kitchen string to form an herb bundle. Once ready, add the herb bundle, reserved marinade, cooked bacon, and browned beef to the pot.
  1 beef knuckle soup bone, 1 tbsps. tomato paste, 1/4 cup brandy, 6 sprigs fresh thyme, 1 tsp. whole black peppercorns
• Cover the pot with a tight-fitting lid, then transfer it to the preheated oven. Let it braise for 4 hours.
• Stir in the mushrooms, pearl onions, and vinegar. Return the pot to the oven and cook, covered, for another 2 hours or until the meat is very tender. Once done, remove and discard the herb bundle and soup bone, then skim off any excess fat from the top. (Or let it cool completely and place in the fridge to serve the next day.)
  8 oz. white mushrooms, 8 oz. frozen pearl onions, thawed, 1 tbsps. red wine vinegar
• When ready to serve, stir in the fresh parsley and lemon zest, then season with salt and pepper to taste. Serve the dish over mashed potatoes and top each serving with more fresh parsley.
  1/4 cup fresh parsley, minced, 1 tbsp. lemon zest, salt and pepper to taste

Notes

Serving: I think this Beef Bourguignon tastes best the next day, making it the perfect meal for a dinner party since it can be made ahead and reheated.

For optimal outcomes when making this beef Bourguignon, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Beef Bourguignon

Amount Per Serving (333 g)

Calories 487 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7.3g46%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 94mg31%

Sodium 148mg6%

Potassium 823mg24%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 4g4%

Protein 34g68%

Vitamin A 6IU0%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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