Classic Beef Bourguignon Recipe

There’s a reason Classic Beef Bourguignon has stood the test of time. This hearty French stew combines tender beef, robust red wine, and earthy vegetables into a dish that’s as comforting as it is elegant. Each bite is rich, savory, and filled with layers of flavor that only get better the longer it simmers.

this Recipe

The first time I made this dish, I was intimidated by its reputation – but I quickly realized how approachable it truly is. With simple ingredients and a little patience, anyone can create this restaurant-worthy masterpiece at home. Ready to bring a taste of France to your kitchen? Let’s get started.

Why You’ll Love This Beef Bourguignon

This dish is a classic for a reason, and it’s sure to become a staple in your repertoire.

• Flavor Explosion: From the smoky lardons to the rich wine-based sauce, every element is perfectly balanced to create a deep, savory flavor.
• Perfect for Entertaining: Not only does it look impressive, but it’s even better when made ahead, making it a stress-free option for dinner parties.
• Comfort in a Bowl: Few things are as satisfying as spooning into a bowl of tender beef and vegetables coated in a silky, wine-infused sauce.
• Adaptable and Budget-Friendly: With affordable cuts of beef and pantry staples, this recipe is proof that gourmet doesn’t have to break the bank.

Let’s dive into the details and make this classic French dish your own.

Ingredients Notes

The magic of Beef Bourguignon lies in how simple ingredients come together to create something extraordinary. Here’s what you’ll need:

Beef

Opt for a well-marbled cut like chuck roast or brisket. These tougher cuts become irresistibly tender when slow-cooked, soaking up the rich flavors of the sauce.

Red Wine

Choose a dry red wine like Burgundy or Pinot Noir. The wine is the backbone of the sauce, so go for something you’d enjoy drinking – but no need to splurge on the most expensive bottle!

Lardons

Thick-cut bacon adds smoky depth. You can substitute with pancetta if you prefer, but bacon’s fat renders beautifully and enhances the base.

Aromatics and Vegetables

• Pearl onions: Sweet and delicate, these tiny onions hold their shape and flavor throughout cooking.
• Mushrooms: Button or cremini mushrooms add a hearty, earthy element.
• Carrots and celery: These classic stew vegetables provide sweetness and balance to the dish.

Special Equipment

You’ll need a heavy-bottomed Dutch oven or oven-safe pot for even heat distribution. A large slotted spoon is handy for removing and transferring ingredients during cooking.

How to Make Classic Beef Bourguignon

This dish is all about layering flavors. Follow these steps for a foolproof, deeply satisfying Beef Bourguignon.

Step 1: Prepare the Beef

Pat your beef chuck dry and season with salt and pepper. In a Dutch oven, heat a drizzle of oil over medium-high heat. Sear the beef in batches, ensuring each piece gets a golden-brown crust. Set the beef aside.

Step 2: Sauté the Bacon and Vegetables

Add the lardons to the pot and cook until crispy. Remove with a slotted spoon, leaving the fat in the pot. Add diced onions, carrots, and celery, cooking until softened and fragrant.

Step 3: Deglaze with Wine

Pour in about 2 cups of red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce slightly to concentrate the flavor.

Step 4: Build the Stew

Return the beef and bacon to the pot. Stir in tomato paste, garlic, and a bundle of fresh herbs like thyme and bay leaves. Add beef stock until the meat is just submerged. Bring to a gentle simmer.

Step 5: Low and Slow Cooking

Cover the pot and place it in a preheated oven at 325°F (163°C). Let it cook for 2-3 hours, checking occasionally to stir and ensure nothing sticks. The beef should be fork-tender by the end.

Step 6: Add the Finishing Touches

In the last 30 minutes, sauté your mushrooms and pearl onions in butter until golden. Add them to the pot. Stir in a splash of wine or a knob of butter for added richness before serving.

Serve with mashed potatoes, buttered noodles, or crusty bread to soak up every drop of the sauce.

Storage Options

Beef Bourguignon is the gift that keeps on giving. Here’s how to store and reheat it:

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making this dish perfect for meal prep.
• Freeze: Cool completely before freezing in portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stovetop, adding a splash of wine or stock to maintain the sauce’s consistency.

Variations and Substitutions

One of the best things about Beef Bourguignon is its versatility. Here are some ideas to customize the dish to your liking:

• Vegetarian Version: Swap beef for a medley of mushrooms and root vegetables. Use vegetable broth and a splash of soy sauce for added umami.
• Non-Alcoholic Option: Replace wine with grape juice mixed with beef broth and a tablespoon of balsamic vinegar.
• Lighter Twist: Skip the bacon and use leaner beef cuts. Substitute some wine with extra beef stock for a lighter sauce.
• Spice it Up: Add a pinch of smoked paprika or a dash of cayenne for a subtle heat.

With so many ways to adapt the recipe, you can make it uniquely yours every time.

Final Thoughts

Classic Beef Bourguignon is more than just a meal – it’s an experience. With its rich flavors and hearty textures, it’s the kind of dish that brings people together around the table. Whether you’re cooking for a special occasion or treating yourself to a weekend project, this recipe guarantees satisfaction.

So, gather your ingredients, pour yourself a glass of wine, and get ready to create something truly unforgettable. Bon appétit!

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