If you’re craving a hearty, comforting meal that feels both rustic and elegant, beef bourguignon is the recipe you need. This French classic has been cherished for centuries, known for its tender beef simmered slowly in red wine with earthy mushrooms, carrots, and aromatic herbs. Whether you’re hosting a cozy family dinner or impressing guests, beef bourguignon never fails to deliver bold flavors and rich textures. Recently, it’s been making a comeback as more home cooks look for soul-warming, one-pot meals that taste gourmet but are surprisingly approachable.
Why You’ll Love This Beef Bourguignon Recipe
- Rich and flavorful: Slow-cooked beef absorbs the deep, complex flavors of red wine, herbs, and vegetables.
- Comfort food at its best: A warm, hearty stew perfect for cold evenings or holiday gatherings.
- Elegant yet simple: Impressive enough for dinner parties, but made with basic, easy-to-find ingredients.
- Versatile serving: Pairs beautifully with mashed potatoes, noodles, or crusty bread.
Ingredients Needed for Perfect Beef Bourguignon
- Beef chuck: The star ingredient, ideal for slow braising until fork-tender and juicy.
- Red wine: Adds depth and richness, creating the iconic sauce base of beef bourguignon.
- Carrots: Provide natural sweetness and balance to the savory stew.
- Mushrooms: Add earthy, meaty flavor that enhances the beef.
- Onions and garlic: Create a fragrant foundation and boost overall flavor.
- Fresh herbs: Thyme, bay leaves, and parsley infuse the dish with aromatic notes.
Step-by-Step Instructions to Make Beef Bourguignon
- Sear the beef: Brown beef cubes in a heavy pot with a little oil to lock in flavor.
- Sauté aromatics: Cook onions, garlic, and carrots until softened and fragrant.
- Deglaze with wine: Pour in red wine, scraping up browned bits from the bottom for maximum flavor.
- Add broth and herbs: Stir in beef stock, bay leaves, and thyme, then return beef to the pot.
- Simmer slowly: Cover and cook low and slow until beef is tender and sauce is thickened.
- Finish with mushrooms: Sauté mushrooms separately, then add them in toward the end of cooking.
Expert tip: For the best results, use a good quality red wine you’d enjoy drinking — it makes all the difference in the sauce.
Recipe Tips & Variations
- For extra flavor, add crispy bacon pieces to the stew.
- Want a thicker sauce? Stir in a spoonful of tomato paste or a cornstarch slurry.
- Make it lighter by using chicken instead of beef for a twist on the classic.
- Prefer alcohol-free? Replace wine with extra beef broth and a splash of balsamic vinegar.
How to Store & Reheat
Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce if needed.
Similar Recipes You Will Love
If you enjoyed making beef bourguignon, you’ll love trying other hearty beef recipes too. Warm up with the savory flavors of Corned Beef, impress your guests with the elegance of Beef Wellington, or learn how to make rich, versatile Beef Tallow for cooking. Each recipe brings a unique way to enjoy beef at its best!
Frequently Asked Questions (FAQ)
What cut of beef is best for beef bourguignon?
Beef chuck is the most popular choice because it becomes tender and flavorful when slow-cooked.
Can I make beef bourguignon ahead of time?
Yes! In fact, the flavors deepen overnight, making it taste even better the next day.
Do I have to use red wine?
Traditionally, yes, but you can substitute with extra broth and balsamic vinegar for a non-alcoholic version.
Beef bourguignon is the ultimate comfort food — hearty, flavorful, and timeless. Whether you’re cooking it for a special dinner or just craving a cozy homemade meal, this French classic is always a hit. Try it out, and don’t forget to share your experience in the comments below. Happy cooking!
Beef Bourguignon
Ingredients
- 2 lbs beef chuck cut into cubes
- 2 tbsp olive oil
- 1 large onion diced
- 3 carrots sliced
- 3 garlic cloves minced
- 2 cups red wine such as Burgundy
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 lb mushrooms sliced
- 2 bay leaves
- 1 tsp dried thyme or fresh sprigs
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot. Sear beef cubes until browned on all sides. Remove and set aside.
- Add onion, carrots, and garlic to the pot. Sauté until softened.
- Stir in tomato paste, then deglaze the pot with red wine, scraping the bottom.
- Add beef broth, thyme, bay leaves, and return beef to the pot. Season with salt and pepper.
- Cover and simmer on low for 2–3 hours, until beef is tender.
- In a separate pan, sauté mushrooms in a little oil, then stir them into the stew before serving.
- Garnish with fresh parsley and serve with mashed potatoes, noodles, or crusty bread.