Hearty Classic Beef Bourguignon: A French Kitchen Comfort (Print Version)
Discover how to make a truly rich Classic Beef Bourguignon. My personal recipe, full of flavor & heartwarming stories from my kitchen.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Meat-based, Gluten-free (if using GF flour or no flour)
# Ingredients:
→ Main Stars
01 -
2.5-3 lbs beef chuck roast, cut into 1.5-inch cubes
02 -
6 slices thick-cut bacon, diced
03 -
1 lb cremini mushrooms, sliced
04 -
1 cup pearl onions, peeled
→ Flavor Builders
05 -
2 carrots, peeled and roughly chopped
06 -
1 large yellow onion, roughly chopped
07 -
4 cloves garlic, minced
08 -
1 tbsp tomato paste
09 -
3 cups dry red wine (Pinot Noir or Cabernet Sauvignon)
10 -
2 cups beef broth (low sodium)
→ Aromatic Essentials
11 -
4 sprigs fresh thyme
12 -
2 bay leaves
→ Finishing Touches
13 -
Salt and freshly ground black pepper, to taste
14 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First, pat that beef chuck roast super dry with paper towels. This is crucial, trust me! Then cut it into nice 1.5-inch chunks. Next, dice your bacon. I usually throw the bacon into a cold Dutch oven and let it slowly render out all that glorious fat over medium-low heat. It smells amazing, and that fat is pure gold for searing the beef. Remove the crispy bacon bits and set aside – resist eating them all, I know, it's hard!
02 -
Now, crank up the heat in that bacon fat! Get it nice and hot. Sear your beef in batches, don't overcrowd the pot, or it'll steam instead of brown. You're looking for a deep, crusty brown on all sides. This step builds so much flavor, it's where the magic really starts for a truly rich Classic Beef Bourguignon. I always try to get a really good crust, even if it means a little splattering. Remove the seared beef and set it aside with the bacon.
03 -
Reduce the heat a bit and toss in your chopped carrots and onions. Sauté them until they start to soften and get a little color, about 5-7 minutes. Then, add the minced garlic and tomato paste, stirring constantly for another minute until fragrant. That smell! It's the start of something amazing. Scrape up any browned bits from the bottom of the pot – that's flavor gold!
04 -
Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer for a few minutes, reducing slightly. This is where the wine really starts to meld with the aromatics. Add the beef broth, fresh thyme, and bay leaves. Bring it to a gentle simmer, then return the seared beef to the pot. Oh, and don't forget to season with a pinch of salt and pepper here; I always do!
05 -
Cover the Dutch oven and transfer it to your preheated oven. Now, the waiting game begins. Let it braise low and slow for about 2.5 to 3 hours, or until the beef is incredibly tender and practically falling apart. I often sneak a peek and a sniff, it's just so good. This slow cook is what makes your Classic Beef Bourguignon so wonderfully rich.
06 -
About 30-45 minutes before the Beef Bourguignon is done, add your sliced mushrooms and pearl onions to the pot. Uncover for the last 115-20 minutes to allow the sauce to thicken slightly. Remove the thyme sprigs and bay leaves before serving. Taste and adjust seasonings – maybe a little more salt, maybe a crack of fresh pepper. Garnish with the reserved crispy bacon bits and fresh parsley. Voila! Pure comfort.
# Notes:
01 -
Always pat your beef dry before searing for a better crust.
02 -
Leftovers are truly amazing, so make a big batch!
03 -
If you can't find pearl onions, quarter a small yellow onion instead.
04 -
Serve with creamy mashed potatoes for the ultimate comfort meal.
# Tools You'll Need:
01 -
Large Dutch oven or oven-safe pot
02 -
sharp knife
03 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 40-50g