Classic Beef Bourguignon: A Cozy French Comfort Food Dream

Classic Beef Bourguignon is the ultimate French comfort food, blending tender beef with red wine and aromatic herbs.

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Prep Time 30

Cook Time 1 30

Resting Time 15

Total Time 2 15

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2.5 to 3 lbs Stewing beef, cubed Choose collagen-rich cuts like chuck or short rib.
2 tsp Salt Adjust to taste.
2 tsp Black pepper, fresh ground For best flavor depth.
4 tbsp Unsalted butter Can use oil if needed.
8 ounces Cured pork/bacon, cut in fine strips Pancetta is a good substitute.
4 sprigs Thyme Dried thyme works in a pinch.
3 Bay leaves Infuses earthy layers into the stew.
3 Garlic, peeled and finely chopped Adjust according to taste.
10 Pearl onions, peeled Sliced shallots can be a good alternative.
4-5 medium Carrots, peeled and roughly chopped Adds sweetness and texture.
2 cups Red wine, dry and fruity Using Burgundy wine is highly recommended.
2 tbsp Brandy, optional Omit if you wish.
2 cups Beef broth Homemade is the best choice.
2 tbsp Tomato paste Adjust to your liking.
¼ cup Flour Cornstarch can be substituted for a gluten-free option.
1 lb Cremini mushrooms, quartered Sauté them separately for best results.
¼ tsp Salt for mushrooms
½ tsp Black pepper for mushrooms

For Serving

Mashed potatoes, buttered egg noodles, or Potato Gratin Dauphinois Great sides to complement the stew.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Classic Beef Bourguignon

Prepare the Beef: Pat the stewing beef cubes dry with a paper towel. Season generously with salt and freshly ground black pepper, and let sit at room temperature.
Cook the Bacon: Melt 2 tablespoons of unsalted butter in a Dutch oven, add bacon, and cook until crispy; remove the bacon and leave the drippings.
Brown the Beef: In the same Dutch oven, brown the beef cubes in batches for about 3 minutes on each side. Remove and set aside.
Sauté the Vegetables: Lower the heat, add remaining butter, toss in garlic, carrots, pearl onions, thyme, and bay leaves; sauté until tender.
Combine Ingredients: Return the beef and bacon to the pot, stir in tomato paste and flour, pour in red wine and beef broth, and bring to a simmer.
Cook in the Oven: Cover and transfer to a preheated oven at 325°F (163°C) for about 1.5 hours.
Add the Mushrooms: Sauté mushrooms in a separate pan, season, and add to the stew after 1 hour of cooking.
Final Adjustments: After cooking, adjust seasoning and let rest uncovered for about 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 40mgIron: 5mg

Notes

Allow the dish to sit for 15 minutes after cooking to improve flavor meld. It's often tastier the next day.

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