Beef Bourguignon, also known as “Boeuf Bourguignon,” is one of France’s most beloved dishes. This hearty, rich, and flavorful stew is made by slow-cooking tender chunks of beef in a deep red Burgundy wine sauce, along with mushrooms, onions, garlic, and herbs. The result is a dish that feels like an indulgence but is surprisingly simple to make, making it perfect for a special dinner or a cozy weekend meal.
This recipe brings together the magic of slow-cooked beef, the richness of wine, and a medley of vegetables, creating a dish that will fill your home with the most inviting aromas. Let’s dive into the steps for creating a classic Beef Bourguignon that will transport your taste buds straight to the heart of France.
What Is Beef Bourguignon?
Beef Bourguignon is a traditional French dish that originates from the Burgundy region, where it is known for utilizing the local Burgundy wine to tenderize the meat and infuse it with rich flavor. The dish was originally a peasant meal, but over time, it became a celebrated French classic, thanks in part to renowned chef Julia Child, who popularized it in her cookbook and television series.
The essence of Beef Bourguignon is slow-cooking beef in wine to develop deep flavors and a melt-in-your-mouth texture. It’s often served with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
Ingredients You’ll Need
For this Beef Bourguignon recipe, you’ll need the following ingredients:
For the Beef:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (for dusting the beef)
- Salt and freshly ground black pepper to taste
For the Stew:
- 2 cups Burgundy wine (or any dry red wine)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil (for sautéing)
- 1/2 lb (225g) small white onions (or pearl onions), peeled
- 1/2 lb (225g) mushrooms, sliced
- 2 tablespoons butter (for sautéing the mushrooms)
Step-by-Step Guide to Making Beef Bourguignon
Step 1: Brown the Beef
Start by preparing the beef. Cut the beef chuck into 2-inch cubes and pat them dry with paper towels. This step is crucial for getting a good sear on the meat. Dust the beef cubes lightly with flour and season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the beef in batches (to avoid overcrowding) and brown each side for about 3-4 minutes. Remove the browned beef cubes and set them aside on a plate.
Step 2: Sauté the Vegetables
In the same pot, add a tablespoon of olive oil and sauté the chopped onion, carrots, and minced garlic. Cook for about 5 minutes, or until the vegetables are softened and slightly caramelized. Stir in the tomato paste and cook for an additional minute to enhance its flavor.
Step 3: Deglaze the Pot
Once the vegetables have softened, it’s time to deglaze the pot. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. This is where much of the flavor resides. Add the beef broth, bay leaf, thyme, and rosemary to the pot, stirring to combine.
Return the browned beef cubes to the pot, ensuring they’re submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, stirring occasionally. This slow cooking will tenderize the beef and allow the flavors to develop.
Step 4: Prepare the Mushrooms and Pearl Onions
While the beef is simmering, prepare the mushrooms and pearl onions. In a separate skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, or until they are browned and tender. Remove them from the skillet and set aside.
In the same skillet, add the pearl onions and sauté them in the leftover butter for 5-6 minutes, or until golden and tender. Set the onions aside with the mushrooms.
Step 5: Combine and Simmer
After the beef has simmered for about 2 hours, add the sautéed mushrooms and pearl onions to the stew. Stir everything together and continue to simmer for another 30 minutes, allowing the flavors to meld and the sauce to thicken. If the sauce is too thin at this point, you can increase the heat slightly and let it reduce to your desired consistency.
Step 6: Serve and Enjoy
Once the beef is tender and the sauce is thick and rich, remove the pot from the heat. Taste and adjust seasoning with salt and pepper if needed. Serve the Beef Bourguignon hot with mashed potatoes, buttered noodles, or crusty bread to soak up all the delicious sauce.
For a touch of elegance, garnish with fresh parsley before serving.
Why Make Beef Bourguignon at Home?
Making Beef Bourguignon at home allows you to experience the rich, deep flavors that come from slow-cooked beef in a savory red wine sauce. While the recipe requires a bit of patience, the results are well worth it. The tender beef, the depth of the wine, and the delicate mushrooms and onions create a complex, flavorful dish that feels luxurious but is made with simple ingredients.
This recipe is perfect for a special occasion, a family dinner, or when you want to impress guests with your cooking skills. It’s a dish that pairs wonderfully with a glass of red wine, and it’s ideal for entertaining. The best part? The leftovers are even better the next day, making it a great meal for meal prep or a cozy dinner later in the week.
Tips for Perfect Beef Bourguignon
- Choose the right cut of beef: Use a tougher cut of beef, like chuck roast, for this dish. It benefits from the slow cooking process, which breaks down the connective tissue and makes it incredibly tender.
- Use a good quality wine: Since the wine is a key ingredient, use a dry red wine that you enjoy drinking. Burgundy wine is traditional, but any full-bodied red wine will work well.
- Don’t rush the cooking: Beef Bourguignon is all about slow cooking to develop rich flavors. Don’t try to speed up the process—allow the beef to simmer low and slow for the best results.
- Make it ahead: Beef Bourguignon actually improves in flavor after sitting overnight. Make it a day ahead, refrigerate it, and reheat it when you’re ready to serve.
Conclusion
Beef Bourguignon is a comforting, indulgent dish that showcases the depth of French cuisine. By braising tender beef in red wine, combined with mushrooms, onions, and a flavorful broth, this dish is a perfect balance of rich, savory flavors. Though it requires some time and patience, the results are well worth the effort. Whether you’re cooking for a special occasion or simply looking to treat yourself to a delicious homemade meal, Beef Bourguignon is sure to impress.
Try this recipe, and let the warm, complex flavors of France fill your kitchen and your heart. Bon appétit!
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