Beef bourguignon is a rich French beef stew made with bacon, mushrooms, red wine, and tender braised beef. Spoon it over wide egg noodles to catch the sauce, or serve it with mashed potatoes.
Why You'll Love this Beef Bourguignon Recipe
As soon as colder weather hits in the fall, I start craving the deep flavors of stews made with root vegetables, beef, and rich gravies. Gone are the quick-cooking grill recipes, and in their place come long-braised meats that simmer in the oven.
Beef Bourguignon is, at its simplest, a beef stew recipe. But the addition of red wine and bacon takes it up quite a few notches by giving it a much deeper flavor without much more effort. This recipe cuts back a bit on the wine and replaces some with beef stock, which still gives it complexity but allows for a glass or two from the bottle to be served with the meal.
What is Beef Bourguignon (Beef Burgundy)
Beef Bourguignon, also known as "Boeuf Bourguignon" in French, is a classic Burgundy beef stew where the beef is braised in red wine, typically Burgundy wine, along with broth, vegetables, and herbs. The dish became especially well known to American home cooks through Julia Child, after it appeared in her famous cookbook "Mastering the Art of French Cooking" and then as one of the first episodes on her hit TV show The French Chef.
The flavor comes from browning the beef in batches and scraping the browned bits from the pot into the sauce. Don't crowd the pan or the meat will steam instead of sear. Then let the beef braise until it's tender enough to pull apart with a fork.
Beef Bourguignon Ingredients
The list of ingredients isn't too long and the only vegetables to chop are an onion and a carrot! To save even more time, purchase pre-sliced mushrooms.
- Chuck roast (or stew meat, brisket, etc.) - Braising the meat means you can use a tougher cut if that's what you have on hand. A few suggestions include paleron (chuck or shoulder), brisket or round roast. Beef cheeks and shin are a couple of exotic choices that happen to work well with this stew.
- Bacon - Using the fat rendered from bacon gives a deeper flavor than sautéing your vegetables in oil.
- Onion - I typically use a sweet onion in this recipe, but white or red would work just fine as well. Many recipes use pearl onions but I prefer the added sweetness.
- Carrot - One large carrot adds a lot of flavor, but feel free to add even more if yours is a family that loves them.
- Garlic - Five cloves add plenty of flavor, but you can adjust to taste.
- Tomato paste - Adds depth to the sauce.
- Flour - Helps thicken the braising liquid into a rich sauce.
- Red wine - Burgundy wine made with Pinot Noir grapes was in the original recipe, but we've found that we enjoy a Napa Pinot Noir or Merlot even better. It is said that you shouldn't use any wine in cooking that you wouldn't drink and that goes for the wine you use in this recipe.
- Beef stock or broth - Homemade is best here, but using a low-sodium boxed version allows more control over seasoning.
- Parsley and thyme - Fresh herbs add flavor as the beef braises.
- Bay leaves
- Crimini mushrooms - These are cooked separately from the dish and added at the end, which prevents them from being too "cooked down". White button mushrooms would also work well.
How to Make Beef Bourguignon
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
Making Beef Bourguignon is very similar to making a basic beef stew: brown the beef, sauté the vegetables, add something to help it thicken, then add the liquid and beef back to the pot to simmer or braise.
Most of the cooking time is hands-off while the beef braises. Serve it with mashed potatoes or egg noodles to soak up the sauce.
Variations and Tips
- Increase the amount of red wine, then decrease the amount of beef stock. Alternatively, you could omit the red wine altogether, but this won't give you the depth of flavor like the original.
- A splash of brandy adds a bit of complexity to this stew or add a splash of Worcestershire sauce before serving.
- Add more or less of the ingredients that you love. For example, we're a family who loves onions, so I'll often add some peeled pearl onions. More carrots or mushrooms, or even adding a few chopped potatoes before putting it in the oven would be delicious!
- Try blanched bacon if you prefer to reduce the smokiness and saltiness of the bacon, while yielding a milder flavor. Simply immerse the bacon strips in boiling water for about 1 to 2 minutes, then drain and pat them dry before cooking. We also have a complete guide to blanching bacon.
- Make sure to sear the beef in batches so each piece gets a good sear. This will make all the difference in the final dish.
Can you make Beef Bourguignon ahead of time?
Beef bourguignon is a great make-ahead meal. Let it cool, refrigerate promptly in shallow containers, and reheat gently on the stovetop until heated through. Add a splash of broth if the sauce has thickened.
You can also freeze it in airtight containers for up to three months, then reheat the same way.
What to serve with Beef Bourguignon
Wide egg noodles are an easy choice for beef bourguignon: their broad shape holds onto the sauce, and they cook while the stew finishes. Pappardelle and tagliatelle work well, too. Cook the noodles separately according to the package directions, drain, and spoon the beef and sauce over them just before serving. If you prefer, serve it over creamy mashed potatoes, mashed cauliflower, polenta, or rice.
To round out the meal, add a green salad or green beans. Crusty bread is good for soaking up any sauce left on the plate.
Try this Coq au Vin recipe next. Both coq au vin and beef bourguignon originated from the Burgundy region where coq au vin is prepared with a rooster (or chicken) instead of beef.
Beef Bourguignon Recipe
Tender beef is slowly braised with bacon, mushrooms, red wine, and herbs for a rich, flavorful French stew. Serve over mashed potatoes or wide egg noodles to soak up the sauce.
Ingredients
- 3 lb beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes
- 8 oz bacon (about 8 slices), cut into 1-inch pieces
- 1 large sweet onion, chopped
- 1 large carrot, chopped
- 5 garlic cloves, minced
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 2 cups dry red wine, such as Pinot Noir or Merlot
- 3 cups low-sodium beef broth or stock
- 2 tablespoon chopped fresh parsley, plus more for garnish (optional)
- 1 teaspoon chopped fresh thyme
- 2 bay leaves
- 1 lb cremini mushrooms, halved (quartered if large)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the beef. Preheat the oven to 350°F. Pat the beef dry with paper towels and cut it into evenly sized pieces. Season with salt and pepper.
- Cook the bacon. In a large Dutch oven or heavy-bottomed, oven-safe pot, cook the bacon over medium heat until browned and crispy. Transfer to a paper towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
- Brown the beef. Working in batches, sear the beef in the bacon fat until nicely browned on all sides. Avoid overcrowding the pot, which causes the meat to steam instead of brown. Transfer the beef to a plate and set aside.
- Cook the vegetables. Add the onion and carrot to the pot. Cook, stirring occasionally, for 7–8 minutes, until the onion softens. Stir in the garlic and tomato paste and cook for another minute. Sprinkle in the flour and cook for 1–2 minutes, stirring frequently.
- Add the wine and broth. Slowly pour in the red wine, stirring and scraping up the browned bits from the bottom of the pot. Add the beef broth, parsley, thyme, and bay leaves. Return the beef and bacon to the pot, along with any accumulated juices, and stir to combine.
- Braise the beef. Cover the Dutch oven and transfer it to the preheated oven. Cook for 1½–2 hours, or until the beef is fork-tender. If the meat is still tough, continue cooking, checking every 15–20 minutes until tender.
- Cook the mushrooms and serve. Near the end of the braising time, melt 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture, the liquid evaporates, and the mushrooms are lightly browned. Once the beef is fork-tender, stir the mushrooms into the Dutch oven. Remove the bay leaves, taste, and adjust the seasoning with salt and pepper. Garnish with fresh parsley, if desired, and serve over mashed potatoes or wide egg noodles.
Notes
- Best beef: Chuck roast is my first choice because it becomes tender and flavorful during slow braising. Brisket or stew meat also works well.
- Wine substitutions: Pinot Noir or Merlot work well here. For a version without wine, substitute additional beef broth, although the flavor won't be quite as rich.
- Sauce: If the sauce is thinner than you'd like, remove the beef and vegetables with a slotted spoon and simmer the sauce uncovered on the stovetop until slightly reduced. Return everything to the pot before serving.
- Make ahead: Beef bourguignon tastes even better the next day. Refrigerate in an airtight container and reheat gently on the stovetop, adding a splash of broth if the sauce is too thick.
- Freezing: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 14gUnsaturated Fat: 22gCholesterol: 171mgSodium: 952mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 55g
This data was provided and calculated by Nutritionix.
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Susan M. says
The dish is in the oven now, and I can’t wait to serve it to my Valentine
Tonight!! Thank you for such a beautiful recipe!
Kristy Bernardo says
You're so welcome, Susan! Happy Valentine's Day!