Classic Beef Bourguignon: Comfort in Every Bite

Classic Beef Bourguignon is a warm, rich, and comforting dish, perfect for winter nights. A true French masterpiece.

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Prep Time 30

Cook Time 2 30

Resting Time 30

Total Time 3 30

Servings: 6 servings

Course: Beef

Cuisine: French

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

6 slices Bacon Adds rich, savory flavor; substitute with pancetta or omit for a leaner version.
2 lbs Beef Chuck Ideal for braising due to marbling; may substitute with brisket.
2 tablespoons Unsalted Butter Used for sautéing vegetables; can be replaced with olive oil for dairy-free.
1 large Yellow Onion Provides sweetness; any variety can be used, but yellow is recommended.
2 medium Carrots Replicates sweetness and texture; substituting with parsnips can add unique flavors.
4 cloves Garlic For aromatic flavor; garlic powder could be used as a substitute.
2 tablespoons Tomato Paste Adds umami; can use fresh tomatoes or omit if unavailable.
2 tablespoons All-purpose Flour Thickens the sauce; for gluten-free, use cornstarch or gluten-free flour.
2 cups Burgundy Wine Essential for authentic flavor; any bold red wine can be substituted.
2 cups Beef Stock Provides a rich foundation; vegetable stock can be used for a lighter option.
1 tablespoon Better than Bouillon Beef Bouillon Intensifies flavor; can use store-bought cubes or homemade stock.
4 sprigs Fresh Thyme Essential for depth; dried herbs can be used but adjust amounts.
2 leaves Bay Leaves Essential for flavor; dried can be used but are more potent.
1 cup Frozen Pearl Onions For sweetness and visual appeal; chopped onions can substitute.
8 oz Cremini Mushrooms Add earthiness; can substitute with button mushrooms.

Equipment

5-quart Dutch oven

Method

Step-by-Step Instructions for Classic Beef Bourguignon

Preheat your oven to 350°F (175°C).
In a 5-quart Dutch oven, cook chopped bacon over medium-low heat for about 5-7 minutes until browned. Remove bacon and set aside.
Season beef chuck with salt and pepper. Increase heat and sear each piece for 3-4 minutes until nicely browned. Remove beef.
Melt 2 tablespoons of butter in the same pot. Sauté onions and carrots for 2-3 minutes. Stir in garlic and tomato paste, cooking for another 2-3 minutes.
Sprinkle in 2 tablespoons of flour, stirring continuously for 2-3 minutes to form a roux.
Pour in 2 cups of burgundy wine, scraping the bottom of the pot. Then add beef stock and bouillon, and bring to simmer.
Return seared beef and bacon to the pot. Add thyme and bay leaves, cover, and bake for 2½ hours.
In a skillet, melt remaining butter and sauté mushrooms for 5-7 minutes. Add pearl onions, cook until softened; then combine with beef mix and return to the oven for 45-60 minutes.
Once tender, remove from oven and let sit covered for 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 35gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

This dish is perfect for meal prep, as flavors improve over time. Serve with mashed potatoes or crusty bread for a complete meal.

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