Classic Beef Bourguignon: Your Ultimate Cozy Comfort Food

Classic Beef Bourguignon is a rich and hearty stew that turns simple ingredients into luxurious comfort food, perfect for cozy dinners.

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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 for tenderness.
2 tsp Salt Enhances overall flavor; adjust according to preference.
2 tsp Black pepper, fresh ground Adds depth and richness to the dish.
4 tbsp Unsalted butter Provides necessary fat for cooking; can substitute with oil.
8 oz Cured pork/bacon, cut in fine strips Infuses savory depth; pancetta works well as a substitute.
4 sprigs Thyme Imparts aromatic flavor; dried thyme can substitute if needed.
3 Bay leaves Adds earthy flavor; both fresh and dried acceptable.
3 Garlic, peeled and finely chopped Creates a fragrant base; adjust quantity to taste.
10 Pearl onions, peeled Brings subtle sweetness; shallots can work in a pinch.
4-5 medium Carrots, peeled and roughly chopped Adds natural sweetness; can be omitted if desired.
2 cups Red wine, dry and fruity Essential for depth; Burgundy is traditional.
2 tbsp Brandy, optional Elevates flavor; feel free to use more wine if needed.
2 cups Beef broth Rich liquid base; homemade is the best option.
2 tbsp Tomato paste Thickens the sauce and adds umami; adjust to taste.
¼ cup Flour Thickens the stew; cornstarch is a gluten-free alternative.
1 lb Cremini mushrooms, quartered Adds earthy depth; sautéing separately enhances flavor.

For Mushroom Seasoning

¼ tsp Salt Enhances the natural flavor of mushrooms.
½ tsp Black pepper, fresh ground Complements the mushrooms perfectly.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Prepare the Beef: Pat the stewing beef cubes dry and season with salt and pepper. Let sit at room temperature.
Cook the Bacon: Melt 2 tbsp butter in a Dutch oven over medium-high heat. Cook the bacon until crispy, about 4-5 minutes.
Brown the Beef: In the same pot, brown the beef cubes in batches for about 3 minutes on each side, then set aside.
Sauté the Vegetables: Reduce heat and add remaining butter. Sauté garlic, carrots, onions, thyme, and bay leaves for 6-7 minutes.
Combine Ingredients: Add browned beef and bacon, then stir in tomato paste and flour. Pour in wine and broth, bring to a simmer.
Cook in the Oven: Preheat oven to 325°F (163°C). Cover and cook for about 1.5 hours.
Add Mushrooms: Sauté mushrooms separately and add to pot for the last 30 minutes of cooking.
Final Adjustments: Taste and adjust seasoning. Let sit for 15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 25gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 15mgCalcium: 4mgIron: 25mg

Notes

Allowing the stew to rest overnight enhances its flavors. Ideal for make-ahead meals.

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