How to Make a Classic Beef Bourguignon

In winter, when it is bitter cold outside, nothing tastes better than a slow-cooked, braised dish. Braised dishes are those tummy-warming, flavorful recipes that make us feel comforted and fulfilled. Let me show you how to make a classic Beef Bourguignon.

Since winter temperatures dropped at the beginning of January, we have made a few of our favorite braised dishes: beef short ribs, osso buco, and coq au vin. We love these recipes for their taste, heartiness, and because they get better every time you reheat them for another meal.

One braised dish I hadn’t made in years is a French standard. It’s the classic beef bourguignon. So I got out my beloved copy of “Mastering the Art of French Cooking”, the cookbook that put Julia Child on the culinary map.

I first made Julia’s version about 25 years ago, and have made it several times since. Julia’s recipe is absolutely delicious, but it does require a lot of finesse and labor.

I wanted to streamline the process a bit and started searching through some of my other cookbooks for a simpler version. All the recipes had almost the same ingredients and the same directions.

Rather than pick one recipe to follow, I made a version that follows the essence of Julia’s and others, but allowed me to use my years of cooking and teaching to make a dish that checked all the boxes. It turned out better than I could have imagined. I think Julia would be pleased.

beef bouguignon with mashed potatoes in white bowl

What is Beef Bourguignon?

At its most basic, beef bourguignon is a French beef stew. Like all braised beef dishes, it uses tougher cuts of meat cooked over a low temperature in liquid for a long time. This method tenderizes the meat and makes it mouth-watering tender and delicious.

It’s an old rustic country dish designed to use tougher or older cuts of meat. No ingredient went to waste on a farm. So necessity was the mother of invention and braising. Onions, garlic, carrots and herbs are used for flavor and heartiness.

What makes beef bourguignon different from an American beef stew is the use of wine and rich beef stock as the liquid. Beef Bourguignon originated in the Burgundy region of France, so Burgundy was the wine of choice.

The other thing that elevates Beef Bourguignon is adding sliced mushrooms and pearl onions added at the end of the cooking process. The mushrooms are first sautéd in butter and the onions are added before adding them to the stew. The mushrooms add depth of flavor to the dish. How very French!

Some other steps are characteristic of Beef Bourguignon that I’ll cover as we prepare the dish.

So let’s get started.

Equipment to Make Beef Bourguignon

Thel tools needed for the recipe are basic cooking tools.

Steps to Making Beef Bourguignon

Step 1 – Gather/measure your ingredients. Preheat the oven to 325˚F.

beef bouguignon vegetable ingredients
beef bouguignon beef and liquid ingredients

Step 2 – Place sliced bacon in the Dutch oven over medium-heat and brown, over medium heat, stirring until bacon renders fat. Remove bacon to a small bowl with a slotted spoon. Reserve fat in pot.

TIP: It’s easiest to slice bacon when it is cold, even still slightly frozen. Stack your bacon slices and cut across in 1-inch widths.

cooking bacon until brown

Step 3 – After cutting beef into 1-inch cubes (This is the perfect size so that you don’t have to cut beef while eating.), season all over with kosher salt and pepper. Raise the heat to medium heat and add the cubed beef chuck to the Dutch oven, stirring to coat beef. It is best to do this in two batches. Cook, stirring until brown on all sides.

NOTE: Beef chuck is the same cut used for beef stew or a pot roast. This cut is best used for dishes that require slow cooking methods, such as braising. Most groceries have beef chuck packaged as “stew meat”. You will still need to cube the meat into 1-inch pieces.

TIP: If there is not enough fat in the pot, add a tablespoon of olive oil.

Use tongs to turn the meat to brown all sides.

browning beef in pot and stirring with tongs or large spoon

Step 4 – Remove browned beef to bowl.

Step 5 – Lower heat to medium. Add butter to the pot and swirl it on the bottom of the pot. Add chopped carrots and onions to the Dutch oven, stirring to coat with the fat/butter, for a few minutes. Add peeled and chopped garlic to the mixture and stir for about 1 – 2 minutes.

cooking carrots and onions in Dutch oven

Step 6 – Add the tomato pasta and cook for 2 – 3 minutes, until the paste has darkened.

The browned tomato paste adds a lot of flavor.

tomato paste stirred in with vegetables

Step 7 – Sprinkle the flour over the vegetables and stir until combined. Cook for 2 – 3 minutes.

The flour will create a thicker and richer sauce for the beef.

Step 8 – Add the red wine and the beef stock to the Dutch oven. Stir to combine and spoon up any browned bits from the bottom of the pot. Stir in a tablespoon of beef bullion.

NOTE: You can use beef bouillon cubes (Knorr brand) or a tablespoon of bouillon paste, such as Better than Bouillon. The bouillon cubes seem to have a lot of salt so I like the paste version better. It also comes in several flavors, such as chicken, onion, mushroom, and ham.

red wine, beef stock added to beef bourguignon

Step 9 – Add the cooked beef and bacon back to the pot, along with the bay leaf and thyme. Bring the beef bourguignon to a simmer.

cooking beef bourguignon in Dutch oven

Step 10 – Place a piece of parchment paper over the Dutch oven before placing the lid on the pot.

TIP: This one little step keeps the pot lid clean and forces any moisture back into the pot.

red Dutch oven covered with parchment paper and lid

Step 11 – Place the Dutch oven in the oven and set the timer for 2 1/2 hours.

TIP: I like to check the bourguignon every 45 minutes – to an hour, stirring, if necessary. If it looks dry, add a 1/2 cup of beef stock. Check the tenderness of the meat at 2 1/2 hours.

Step 12 – After 2 2/12 hours, while the bourguignon is still cooking, melt the butter in a skillet over low heat until foaming. Add oil and the sliced mushrooms and raise the heat to medium. Stir the mushrooms and cook until brown and slightly crisp. Add the defrosted pearl onions and stir to cook for another 5 minutes.

NOTE: My package of pearl onions was 14 ounces so I just added the whole package.

skillet with cooked mushrooms and pearl onions

Step 13 – Remove the Dutch oven from the oven. Add the mushroom and onion mixture to the beef and vegetable mixture. Stir to combine. Let the beef sit covered for about 30 minutes before serving. Taste for seasoning and salt and pepper to taste.

beef bourguignon in Dutch oven

How to Serve the Beef Bourguignon

This recipe is best served in a large shallow bowl.

I would start your meal with a simple salad. To complement the richness of the beef, I like to serve the dish with creamy mashed potatoes. Roasted baby new potatoes are also nice.

beef bouguignon with mashed potatoes in white bowl

Beef Bourguignon Tips

  • You can complete your mise place on one day and finish the rest of the recipe on the second day.
  • You can make the bourguignon on one day, put it in the fridge, and serve it the next day.
  • To reheat the bourguignon, remove it from the fridge. Skim off any fat that has risen to the top. (I didn’t have any.) Allow to pot to come to room temperature. Place the Dutch oven in a cold oven covered and bring to 300˚F. Place the timer on 30 minutes. Check the beef at 30 minutes and stir. If necessary, add a little more beef stock if you like, and stir. Heat until the bourguignon until thoroughly heated.
  • You can refrigerate the beef bourguignon for several days in the refrigerator. Keep it in an air tight container. I have left it in the Dutch oven for a couple of days.
  • You can freeze leftovers in a freezer bag, but I never have frozen it because we eat it over a few days.

Here is the recipe I came up with after reading a few different recipes, beginning with Julia’s inspiration.

Classic Beef Bourguignon

beef bouguignon with mashed potatoes in white bowl
A delicious classic French braised dish full of flavor for cold weather enjoyment.
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours 30 minutes
Serving Size 6 serving

Ingredients

  • 6 slices bacon sliced in 1-inch pieces
  • 4 pounds beef chuck cut into 1-inch cubes, patted dry with paper towels, and seasoned with kosher salt and black pepper
  • 4 tablespoons unsalted butter divided
  • 1 yellow onion medium dice
  • 2-3 large carrots peeled and medium dice
  • 6 cloves garlic peeled and finely chopped
  • 2-3 tablespoons tomato paste
  • 3-4 tablespoons all-purpose flour
  • 2 cups full-bodied red wine, such as Burgundy, Cabernet, or Pinot Noir
  • 2 cups unsalted beef stock
  • 1 tablespoon or 1 cube beef bouillon
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 bag frozen pearl onions (10 14 ounces) thawed
  • 1 pound cremini or button mushrooms
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Gather all your ingredients. Measure and prepare all the ingredients except for the pearl onions and mushrooms. Preheat the oven to 325˚F.
  • In a large Dutch oven, add the sliced bacon on medium-low heat. Cook the bacon, stirring, until it browns and releases its fat. Use a slotted spoon to remove bacon to a bowl.
  • Add the cubed beef to the Dutch oven. Stir to coat with the remaining bacon fat. Increase the heat to medium-high and sear the beef until brown on all sides. You should do this in batches. Remove to a bowl with a slotted spoon when brown.
  • Lower the heat to medium and add 2 tablespoons of unsalted butter. Add the chopped the carrots and diced onion to the pot, stir, and sweat for 2 to 3 minutes. Add the chopped garlic and cook for another minute.
  • Add the tomato paste, stirring it in to the carrot/onion mixture. Cook until the tomato paste deepens in color.
  • Sprinkle the mixture with flour and stir to combine. Cook for a couple of minutes, stirring constantly.
  • Add the wine and the beef stock to the pot. Scrape down the brown bits (fond) on the side of the pot. Stir in the beef bouillon and bring the bourguignon to a simmer.
  • Return the beef and the bacon back to the pot. Add the thyme sprigs and bay leaves. Cover the pot with a sheet of parchment and then place the lid on the pot. Place the Dutch oven in the preheated oven. Cook for 2 1/2 hours. Check the bourguignon occasionally, stirring in 1/2 cup beef stock, as needed.
  • At the 2 1/2 mark, melt 2 tablespoons unsalted butter in a cold 10-inch skillet. Bring to medium-high heat until the butter melts and foams. Add a tablespoon of oil and the sliced mushrooms. Cook the mushrooms until slightly brown. Add the pearl onions for about 5 minutes, until brown. Season the mixture with salt and pepper.
  • Remove the bourguignon from the oven. Remove the lid and add the mushroom/onion mixture to the Dutch oven and stir. Let the beef bourguignon sit covered on the stove top for 30 minutes until ready to serve.
  • Optional: serve with finely chopped parsley sprinkled on top of the. bourguignon.

Notes

The Beef Bourguignon will take about 4 + hours total with prep and cooking time. This dish can be prepared a day ahead and reheated.
Serve the Beef Bourguignon in a large shallow bowl.
Start your meal with a simple salad. To complement the richness of the beef, serve the dish with creamy mashed potatoes.

I hope you will save this delicious recipe to your favorite Pinterest Boards. Check out these Boards: Meat and Main Dishes, Winter Recipes and Cooking Lessons.

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beef bourguignon with mashed potatoes in white bowl graphic
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2 Comments

  1. Estelle Forrest says:

    This sounds so good, I’ll have to try it. Thanks for sharing on the #HomeMattersParty. I hope you will come by again next week.

    1. Estelle, it is so very delicious. And it gets better when you reheat it.

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