This Tender Beef Bourguignon Recipe is the kind of dish that wraps you in cozy, rich flavors and melts in your mouth like a dream. It’s perfect for when you want a hearty, impressive meal that really shows off your skills without stressing you out too much.
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Why You'll Love This Recipe
I’ve made this Tender Beef Bourguignon Recipe more times than I can count, and every single time the beef turns out perfectly soft, the sauce incredibly flavorful, and my kitchen smelling like a French bistro. It’s one of those recipes that feels fancy but is totally doable on a weeknight or weekend.
- Unbeatable Tenderness: Slow cooking the beef until it’s fork-tender gives this stew its melt-in-your-mouth feel.
- Depth of Flavor: Using Burgundy wine, thyme, and tomato paste creates a sauce that’s rich but not overpowering.
- Comfort Food with Class: It’s cozy and hearty but elegant enough to serve guests.
- Make-Ahead Friendly: Flavors develop beautifully overnight, making leftovers even better.
Ingredients & Why They Work
Every ingredient in this Tender Beef Bourguignon Recipe has a purpose, combining to build that perfect balance between hearty and delicate. Here’s why I love each one and some tips for picking the best versions.
- Bacon: Adds smokiness and fat to the base, which keeps the stew rich and flavors layered.
- Beef Chuck: Ideal for slow cooking because it becomes tender without drying out.
- White Onion: Brings sweetness when caramelized, which balances the acidity of the wine.
- Carrots: Add a subtle sweetness and texture that holds up well during long cooking.
- Garlic: Gives the sauce an aromatic boost that you’ll notice in every bite.
- Flour: Helps thicken the sauce for that perfect coat on the beef and veggies.
- Thyme: A classic herb that complements the wine and beef beautifully.
- Burgundy Wine: Should be dry and good enough to drink—this is a key flavor player!
- Bay Leaves: Add earthiness without overpowering.
- Beef Broth or Stock: The base liquid that adds depth—homemade or quality store-bought is best.
- Tomato Paste: Gives body and a subtle tang that rounds out the sauce.
- Butter & Olive Oil (for finishing): Adds silkiness and richness to mushroom and onion veggies.
- Pearl Onions: Sweet little bursts of flavor that feel classic and charming in the stew.
- Cremini Mushrooms: Their earthiness pairs perfectly with beef and absorbs the sauce.
- Parsley & Fresh Thyme Leaves: Brighten up the dish right at the end with fresh herbal notes.
Make It Your Way
This Tender Beef Bourguignon Recipe is a fantastic base to adapt. I often tweak it depending on the season or what I have in the kitchen, and you should feel free to do the same. Don’t hesitate to make it truly yours!
- Variation: I once swapped the Burgundy wine for a dry Pinot Noir when I was out, and it still turned out delicious—just a slightly different fruitiness.
- Vegetarian Version: Try replacing the beef with hearty mushrooms and lentils, then use vegetable stock and skip the bacon. It’s a different dish but equally comforting.
- Slow Cooker Adaptation: After browning everything on the stove, you can transfer to a slow cooker for an all-day option.
- Spice it Up: Adding a pinch of smoked paprika or a crushed red chili can give a subtle warmth if you like a bit of heat.
Step-by-Step: How I Make Tender Beef Bourguignon Recipe
Step 1: Render That Bacon to Start Your Base
First things first: heat your Dutch oven over medium heat and toss in the bacon pieces. I like to cook it slowly so most of the fat gently melts out without burning. It usually takes about 7-10 minutes. You’ll see the fat pool up and the bacon crisps up just right. Scoop it out and drain on paper towels—this bacon is flavor gold, so don’t toss it!
Step 2: Brown the Beef and Build Layers
Pat your beef cubes dry and season them with salt and pepper. This step is crucial because a dry surface browns better without steaming. Toss the beef with flour to get a light coating—remember to shake off the excess so you avoid clumps. Working in batches, sear the beef in that reserved bacon fat until it’s a deep, beautiful brown on all sides. The browning is flavor magic, so don’t rush this step. Set the beef aside once done.
Step 3: Sauté Your Veggies and Build the Sauce
Remove extra fat from the pot, leaving about a quarter cup to sauté your onions and carrots. Cook the onions until they soften and start to caramelize—this adds sweetness that balances the dish. Add carrots and let them get some color, about 5-7 minutes. Toss in the garlic and cook just until fragrant—don’t let it burn! Then stir in tomato paste, cooking it down a few minutes to deepen the flavor. If you see it starting to burn, splash in a little water to cool things off.
Step 4: Bring It All Together with Wine and Broth
Sprinkle in the remaining flour and whisk to combine—this thickens the sauce and binds the ingredients. When you no longer see white flour, slowly pour in the wine and beef broth while whisking to avoid lumps. Use your spoon to scrape up all those tasty brown bits stuck to the bottom; that’s pure flavor. Add the browned beef, cooked bacon, thyme sprigs, and bay leaves to the pot. Give everything a gentle stir, cover, and pop it in the preheated oven for 2.5 to 3 hours until the beef is tender enough to melt in your mouth.
Step 5: Finish with Mushrooms and Pearl Onions
Once your beef is perfectly tender, take the pot out and taste for seasoning. Remove bay leaves and thyme sprigs. To get rid of excess fat, either skim the top or blot with paper towels. If your sauce seems too thin, strain the stew into another pot and reduce it on medium-high heat until it thickens to coat your spoon. Meanwhile, sauté pearl onions in olive oil until soft, then set aside. Use the same pan to cook mushrooms until browned and their water evaporates; add butter at the end for a glossy finish. Toss the onions back in, season with salt, pepper, and fresh thyme, then combine with the stew or serve on the side.
Top Tip
Having made this recipe several times, I’ve learned a few tricks to make your Tender Beef Bourguignon Recipe absolutely foolproof and delicious every time.
- Patience is Key: Don’t rush the browning steps; they build the foundation of flavor.
- Dry Your Beef Well: Moisture = steam, and steam = no browning. Use paper towels to get those cubes dry.
- Use a Good Wine: The wine is not just alcohol—it’s a main player in your flavor profile, so pick one you’d enjoy drinking.
- Let it Rest Overnight: This stew truly shines the next day, so if you can wait, your effort will be rewarded with deeper, more developed flavors.
How to Serve Tender Beef Bourguignon Recipe
Garnishes
I’m a big fan of finishing this dish with a sprinkle of fresh flat-leaf parsley for brightness and a few fresh thyme leaves to echo that lovely herb aroma. A little cracked black pepper on top never hurts either!
Side Dishes
Mashed potatoes are my go-to, soaking up every bit of that rich sauce. Crusty bread also works wonders for dipping, and sometimes I serve it with buttery egg noodles or creamy polenta to mix things up.
Creative Ways to Present
For a dinner party, I love serving individual portions in rustic ramekins or mini cast iron skillets. It makes every serving feel special and pampered—plus, family style on a wooden board with a sprinkle of fresh herbs adds charm for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge. This stew actually tastes better the next day, so plan ahead if you can—it gives all those flavors a chance to harmonize even more.
Freezing
This recipe freezes beautifully—just portion into freezer-safe containers and it lasts up to six months. When I’m pressed for time, freezing a batch means I can treat myself to a homemade dinner on busy days without the fuss.
Reheating
I gently reheat leftovers on the stovetop over medium to medium-low heat, stirring occasionally. If the sauce has thickened up too much, I add a splash of water or broth to loosen it back to that perfect consistency.
Frequently Asked Questions:
Beef chuck is preferred because it becomes tender and flavorful during slow cooking, but you can experiment with brisket or short ribs. Just keep in mind that lean cuts like sirloin might dry out and won’t give the same melt-in-your-mouth texture.
A dry Burgundy is traditional and ideal, but any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon will work well. Pick a wine good enough to drink since its flavor will concentrate in the dish.
Absolutely! In fact, the flavors deepen if you make it a day ahead and refrigerate overnight. Just reheat gently on the stove, adding a bit of broth or water if necessary.
If the sauce is thinner than you like, strain the stew’s liquid into a separate saucepan and simmer it uncovered on medium-high heat until it thickens to your preferred consistency. Then return the solids and sauce back together.
Final Thoughts
This Tender Beef Bourguignon Recipe is close to my heart because it has that wonderful combo of rich, deep flavors and a comforting vibe that brings friends and family around the table. It might take a little time, but every minute is worth it. I can’t recommend making this enough—you’ll be proud, and your kitchen will smell like a cozy French getaway.
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Delicious Recipe
- Prep Time: 15 minutes
- Resting Time: Overnight
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
A classic French beef stew slow-cooked in Burgundy wine with bacon, mushrooms, pearl onions, and fresh herbs, resulting in a rich and deeply flavorful dish that is perfect for a cozy dinner.
Ingredients
For the Stew
- ½ pound bacon, thick cut, cut into 1 inch pieces
- 3 pounds beef chuck, trimmed of fat, cut into 2 inch cubes
- 1 large white onion, chopped
- 2 large carrots, cut into 2 inch chunks
- 6 cloves garlic, minced
- ½ cup flour (65 grams)
- 8 sprigs thyme, tied together
- 3 cups Burgundy wine or other dry red wine (720 grams)
- 2 large bay leaves
- 3 cups low sodium beef broth or stock (720 grams)
- ¼ cup tomato paste (60 grams)
- Salt and pepper to taste
For Finishing
- 4 tablespoons butter (56 grams)
- 2 tablespoons olive oil (30 grams)
- 16 pearl onions
- 1 pound cremini mushrooms, quartered (454 grams)
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven. Set the oven to 350 degrees Fahrenheit and position the rack in the middle to fit a large Dutch oven with a lid comfortably.
- Cook the bacon. Heat a large Dutch oven over medium heat and add the bacon pieces. Cook until most of the fat is rendered, about 7 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
- Prepare and sear the beef. Pat beef cubes dry, season with salt and pepper, then toss with flour, shaking off excess. Sear the beef in batches until well browned on all sides. Transfer the seared beef to a plate and set aside.
- Sauté vegetables. Remove excess bacon and beef fat, leaving about a quarter cup in the pot. Add chopped onions and cook 3 to 5 minutes until soft. Add carrots and cook another 5 to 7 minutes until they start to color.
- Add garlic and tomato paste. Stir in minced garlic and cook 1 to 2 minutes until fragrant, then add tomato paste. Cook about 3 to 4 minutes, stirring frequently to prevent burning. If it burns, add a couple ounces of water to lower the heat.
- Incorporate flour. Add remaining flour to the pot, whisking to combine. Cook until flour is no longer white, about 2 minutes.
- Add liquids and deglaze. Gradually pour in the wine and beef broth while whisking to avoid lumps. Scrape up brown bits from the bottom with a wooden spoon. Add beef, bacon, thyme sprigs, and bay leaves. Turn off heat.
- Braise in the oven. Cover the pot and cook in the oven for 2 hours 30 minutes to 3 hours, or until beef is very tender. Check at 90 minutes; if sauce is too thick or sticking, add ½ cup water and stir before returning to oven.
- Season and remove herbs. After braising, remove the pot from the oven. Discard bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
- Skim fat and adjust sauce consistency. Skim fat from the surface or absorb with paper towels laid on top. If sauce is too thin, strain solids and reduce sauce over medium-high heat until it coats the back of a spoon, then recombine.
- Cook pearl onions. Heat a large pan over medium-high heat, add olive oil and pearl onions. Cook until tender, about 4 to 5 minutes, then remove with a slotted spoon and cover with foil.
- Cook mushrooms. In the same pan, add mushrooms and cook until they release moisture and start to brown, about 5 to 8 minutes. Add butter and continue cooking 2 to 3 minutes until mushrooms are glossy. Return pearl onions to pan, toss to coat, season with salt, pepper, and fresh thyme leaves, then turn off heat.
- Combine and serve. Stir minced parsley into the stew. Mix cooked mushrooms and pearl onions into the stew or plate separately. Serve with mashed potatoes or crusty bread. For best flavor, serve the next day.
Notes
- Resting the stew overnight in the refrigerator enhances the flavors significantly. Reheat gently on the stovetop and add water if the sauce thickens too much.
- Homemade beef stock is preferred, but a quality beef base provides excellent flavor when diluted with water.
- This dish serves 6 large or 8 moderate portions and makes excellent leftovers, lasting up to 3 days refrigerated or 6 months frozen.
- Patting the beef dry before flouring helps achieve a good sear and better texture.
- Use dry red wine such as Burgundy for authentic flavor; other dry reds can be substituted.
- Skimming fat after cooking keeps the dish from feeling greasy without losing richness.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: thirty g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 120 mg
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