Classic Beef Bourguignon: Your Cozy French Comfort Dish

Classic Beef Bourguignon wraps you in warmth with tender beef braised in rich red wine, offering gourmet delight without the fuss.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 30

Resting Time 30

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

6 oz Bacon Adds smoky flavor and richness; substitute with pancetta for a different profile.
3 lbs Beef Chuck The primary protein that becomes tender through slow cooking; brisket can be used for a fattier alternative.

For the Vegetables

2 tbsp Unsalted Butter Provides a base for sautéing vegetables; olive oil can be used for a lighter option.
1 large Yellow Onion Contributes sweetness and depth; shallots can substitute for a milder taste.
3 medium Carrots Add sweetness and texture; parsnips can be used for a different flavor.
4 cloves Garlic Enhances overall flavor; use fresh garlic for best results.
1 cup Frozen Pearl Onions Offer sweetness and texture; fresh pearl or regular onions can work.
8 oz Cremini Mushrooms Contribute earthiness; button mushrooms can be used as an alternative.

For the Sauce

2 tbsp Tomato Paste Adds acidity and umami; fresh tomatoes can substitute.
1 tbsp All-Purpose Flour Thickens the sauce; can be omitted for gluten-free.
750 ml Burgundy Wine Crucial for depth; choose a quality dry red you enjoy drinking.
4 cups Beef Stock Provides a meaty foundation; vegetable stock can be used for a non-meat alternative.
1 tbsp Better than Bouillon Enhances flavor; regular beef bouillon cubes can serve as a substitute.
1 tbsp Fresh Thyme Imparts aromatic notes; dried thyme can be used at a 1:3 ratio.
2 leaves Bay Leaves Add depth; omit if unavailable.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) to create the perfect cooking environment.
In a large Dutch oven over medium-low heat, add chopped bacon and cook for 8-10 minutes until golden brown and crispy.
Season the beef chuck pieces generously with salt and pepper, then brown in batches for 3-4 minutes on each side.
Add diced yellow onions and carrots to the pot, sauté in the remaining drippings for 5-7 minutes.
Stir in minced garlic and tomato paste, cooking for another 1-2 minutes.
Sprinkle all-purpose flour over the sautéed vegetables, then gradually pour in the Burgundy wine and beef stock.
Return the browned beef and bacon, adding Better than Bouillon, fresh thyme, and bay leaves.
Cover the Dutch oven and braise in the oven for 2.5 hours, checking occasionally.
About 30 minutes before finishing, melt remaining butter and sauté frozen pearl onions and sliced cremini mushrooms for 5 minutes.
After 2.5 hours of cooking, stir in the sautéed pearl onions and mushrooms, then let rest for 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Ensure to allow the dish to rest after cooking for at least 30 minutes for enhanced flavors. Use quality wine for the best taste.

Tried this recipe?

Let us know how it was!