Comfort in a Bowl

Ever experienced that moment when you take a bite of something so delicious, it feels like a warm hug? Imagine a rich, savory beef stew braised in red wine, simmering away, filling your home with an aroma that beckons everyone to the kitchen. This is classic Beef Bourguignon—an exquisite dish that’s surprisingly easy and perfect for dinner parties or simply treating yourself. 🍷

Why Make This Recipe

This meal isn’t just delicious; it’s a crowd-pleaser! Here’s what makes it irresistible:

Easy Cleanup: One pot does it all. Less time scrubbing sticky pans means more time enjoying your masterpiece—and maybe enjoying a glass of that red wine, too.
Impressive Flavor: It sounds fancy, but you can whip this up without breaking a sweat. Your friends might even think you’re an all-star chef.
Comfort Food Galore: This dish warms your soul and fills your belly. Who can resist fork-tender beef simmered in a garlicky broth? I dare you to find someone! 😋

Ingredients

You don’t need fancy stuff—just these basics!

5 strips bacon, cut into 1" pieces
3 1/2 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt, freshly cracked pepper

Directions

Ready to dig in? Let’s break it down step-by-step:

Preheat the oven to 350°F (175°C).
Render the bacon: Add bacon to your 5 qt Dutch oven over medium-low heat. Cook until browned and fat is rendered. Remove with a slotted spoon and set aside.
Sear the beef: Season beef cubes with salt and pepper. Increase heat to medium-high and sear the beef in batches until browned. Remove beef and set aside.
Sauté the veggies: Lower heat to medium, add 2 tablespoons butter, and toss in onions and carrots. Sauté for 2-3 minutes. Add garlic and cook for an additional minute. Stir in tomato paste and cook until darkened (2-3 minutes). Sprinkle flour and combine well, cooking for 2-3 minutes.
Add wine, stock, and herbs: Pour in the wine, scraping the bottom to release browned bits. Add beef stock and bouillon. Bring to a simmer, then add back beef and bacon along with thyme and bay leaves. Cover and transfer to the oven for 2 ½ hours.
Add mushrooms and pearl onions: About 2 ½ hours in, melt remaining butter in a skillet over medium-high heat. Add mushrooms and cook until browned. Toss in pearl onions and cook for another 5 minutes. Season with salt and pepper.
Combine and finish: Remove pot from oven; add mushrooms and pearl onions back in. Return to the oven and cook until beef is tender, another 45-60 minutes. Let rest covered before serving for 30 minutes.

How to Make Classic Beef Bourguignon Recipe (Overview)

The beauty of this recipe is in its simplicity and depth of flavor. First, you render the bacon—that crispy goodness adds an amazing base flavor. Then, you go on to sear the beef; this is where the magic happens! Don’t skip toasting the garlic—it makes all the difference!

You sauté a vibrant mix of veggies with savory tomato paste and finish with a rich wine and broth mixture. Let it bubble away in the oven, and it transforms into pure bliss. It’s as easy as pie… well, maybe not pie, but you get the point! 😉

How to Serve Classic Beef Bourguignon Recipe

Serve this masterpiece in a beautiful bowl, garnished with fresh parsley for a pop of color. Accompany it with buttery mashed potatoes, crusty bread, or even a light salad. The deep, rich color of the stew coupled with the creamy texture and the aroma filling the air? Absolutely mouthwatering! Your dinner table will become the centerpiece of every gathering. 😍

How to Store Classic Beef Bourguignon Recipe

Leftovers? Yes, please! This dish keeps well in the fridge for up to 3-4 days. For longer storage, freeze in an airtight container for up to 3 months. To reheat, just simmer it on low for a cozy revival, adding a splash of beef stock if needed to get that luscious texture back.

Tips to Make Classic Beef Bourguignon Recipe

Timing is Everything: Allow it to sit and cool for 30 minutes after baking. The flavors will meld beautifully.
Ingredient Swaps: If you’re in a pinch, any rich red wine works. Merlot or Cabernet Sauvignon are great options!
Texture Tips: For even more depth, feel free to throw in some diced potatoes alongside the carrots.

Variation

Feel like mixing it up? Try adding a splash of brandy for a more sophisticated flavor. Want a vegan twist? Substitute the beef with hearty mushrooms and use vegetable stock instead. Easy swaps make for endless delicious possibilities!

FAQs

Can I make this ahead of time?
Absolutely! It tastes even better the next day after the flavors meld together.

What wine should I use for Beef Bourguignon?
A bold red wine like Burgundy, Cabernet Sauvignon, or Merlot works best. But don’t skimp on quality; you’ll taste the difference!

Can I freeze Beef Bourguignon?
Yep! It freezes well and makes for an ideal make-ahead meal. Just make sure it’s in an airtight container!

📌 Pin this recipe for your next cozy dinner night!