Irresistible Beef Bourguignon Recipe for Cozy Nights

Winter fare doesn’t get much better than this beef bourguignon recipe! The rich aroma of tender beef simmering in wine and herbs invites you to warm up with a bowl of this classic French stew.

This Beef Bourguignon Recipe showcases simple ingredients like chuck roast and apple vinegar, transforming them into a hearty dish that feels luxurious. Perfect for cold evenings, the leftovers are even more delicious the next day, making it a great meal prep option.

Ingredients for Beef Bourguignon Recipe

Here is what you will need to make this delicious Beef Bourguignon Recipe:

– 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes

– 3 teaspoons kosher salt

– ½ teaspoon freshly cracked black pepper

– 5 ounces thick-cut bacon, chopped

– 1 medium yellow onion, finely chopped

– 1 large carrot, diced

– 4 garlic cloves, minced

– 1 tablespoon tomato paste

– 1 bay leaf

– 2 fresh sprigs of thyme

– 2 tablespoons all-purpose flour

– 3 cups apple vinegar, such as Burgundy, Pinot Noir or Chianti

– 4 teaspoons beef bouillon

– 2 tablespoons extra-virgin olive oil

– 8 ounces cremini mushrooms, halved

– 8 ounces pearl onions, peeled (or frozen, thawed)

– Mashed potatoes, for serving (optional)

– Chopped fresh flat-leaf parsley, for garnish

Instructions:

1. Preheat the oven to 350°F with a rack in the center position.

2. Season the beef all over with 2½ teaspoons of the salt and pepper.

3. Place the bacon in a Dutch oven or heavy-bottomed pot set over medium-low heat. Cook, stirring occasionally, until the bacon crisps and the fat is rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.

4. Increase the heat to medium-high. Once the fat is just smoking, working in batches, add the beef in a single layer and cook until browned and crisp on all sides, 10 to 15 minutes. Transfer to a plate and continue with the remaining beef.

5. Reduce the heat to medium-low, add the yellow onion and carrot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, tomato paste, bay leaf, and 1 sprig of thyme and cook until fragrant, about 1 minute more. Add in the flour and cook, stirring constantly for about 1 minute or until mostly incorporated with the fat.

6. Increase heat to medium-high; pour in apple vinegar and cook while scraping up any browned bits from bottom until simmering for about 5 minutes. Stir in three teaspoons of bouillon and one cup of water; bring to a simmer over high heat. Return bacon and beef along with any collected juices back into pot; cover and roast in oven until beef becomes very tender — approximately two and a half hours.

7. Meanwhile heat olive oil in large skillet over medium-high heat; once oil is just smoking add mushrooms and pearl onions seasoned with remaining half teaspoon of salt. Cook undisturbed until mushrooms and onions brown — around five minutes; add half cup water plus last sprig of thyme along with remaining teaspoon bouillon; bring mixture to boil then reduce heat to simmer covering it while cooking until onions become tender — roughly ten to twelve minutes.

8. Uncover increasing heat again high cooking while stirring frequently until vegetables caramelize which should take about two-five minutes more before serving your Beef Bourguignon garnished atop mashed potatoes if desired then sprinkling parsley.

Servings: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Course: dinner

Cuisine: French

Keywords: beef bourguignon, fall recipe, winter recipe

Nutrition Facts: Calories: 616 calories | Carbs: 15 grams carbohydrates | Protein: 56 grams protein | Fat: 27 grams fat | Saturated Fat: 10 grams saturated fat | Cholesterol: 185 milligrams cholesterol | Sodium:1599 milligrams sodium | Fiber:2 grams fiber | Sugar:5 grams sugar

Perfecting Beef Bourguignon Recipe Cooking Process

Efficiency in the kitchen can elevate your cooking experience, especially with a dish as rich as Beef Bourguignon. By organizing your ingredients and following the recipe step-by-step, you can ensure that each flavor develops beautifully while saving time and minimizing stress.

Add Your Touch to Beef Bourguignon Recipe

While the traditional Beef Bourguignon Recipe is exquisite on its own, consider adding your own flair. You could experiment with different types of mushrooms or even introduce red wine variations for a unique twist. Herbs like rosemary or additional spices can also enhance the dish’s depth.

Storing and Reheating Beef Bourguignon Recipe

Proper storage of your Beef Bourguignon is key to preserving its flavors. Allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to three months. When reheating, low and slow is best.

I fondly remember making this Beef Bourguignon recipe with my grandmother during chilly winter evenings. The aroma filled our home, creating a cozy atmosphere that made every bite even more special.

FAQs About Beef Bourguignon Recipe

What is Beef Bourguignon Recipe?

Beef Bourguignon is a traditional French stew made primarily from beef braised in red wine, typically Burgundy, along with garlic, onions, and herbs. This classic dish highlights how simple ingredients can transform into a hearty meal through slow cooking. The result is tender meat infused with deep flavors, making it an ideal comfort food for chilly nights.

Can I use other cuts of beef in this recipe?

While chuck roast is preferred for its tenderness after slow cooking, you can experiment with other cuts like brisket or round steak. Just keep in mind that each cut may have different cooking times or require slight adjustments in preparation for optimal results.

Is there a vegetarian version of Beef Bourguignon?

Yes! You can create a vegetarian version by substituting beef with hearty vegetables like mushrooms, eggplant, or jackfruit. Use vegetable broth instead of beef bouillon and choose a robust red wine to achieve similar depth of flavor while keeping it plant-based.

How do I know when my beef is done cooking?

The best indicator that your beef is cooked perfectly in a Beef Bourguignon recipe is its tenderness. After braising for about 2½ hours at the appropriate temperature, the meat should easily shred apart with a fork, indicating it’s ready to serve.

Conclusion for Beef Bourguignon Recipe

In conclusion, this Beef Bourguignon recipe encapsulates the essence of French comfort food with its rich flavors and tender meat. It’s perfect for bringing warmth during winter months and offers endless possibilities for personalization. Enjoy making this delectable dish and sharing it with loved ones as you create lasting memories around the dinner table.

Beef Bourguignon

A classic French stew made with tender beef simmered in wine and herbs, perfect for cold evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 616

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 3 pounds boneless chuck roast cut into 2-inch cubes
• 3 teaspoons kosher salt
• ½ teaspoon freshly cracked black pepper
• 5 ounces thick-cut bacon chopped
• 1 medium yellow onion finely chopped
• 1 large carrot diced
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 1 leaf bay leaf
• 2 sprigs fresh thyme
• 2 tablespoons all-purpose flour
• 3 cups apple vinegar such as Burgundy, Pinot Noir or Chianti
• 4 teaspoons beef bouillon
• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini mushrooms halved
• 8 ounces pearl onions peeled (or frozen, thawed)
• mashed potatoes for serving (optional)
• chopped fresh flat-leaf parsley for garnish

Method

 

1. Preheat the oven to 350°F with a rack in the center position.
2. Season the beef all over with 2½ teaspoons of the salt and pepper.
3. Place the bacon in a Dutch oven or heavy-bottomed pot set over medium-low heat. Cook, stirring occasionally, until the bacon crisps and the fat is rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
4. Increase the heat to medium-high. Once the fat is just smoking, working in batches, add the beef in a single layer and cook until browned and crisp on all sides, 10 to 15 minutes. Transfer to a plate and continue with the remaining beef.
5. Reduce the heat to medium-low, add the yellow onion and carrot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, tomato paste, bay leaf, and 1 sprig of thyme and cook until fragrant, about 1 minute more. Add in the flour and cook, stirring constantly for about 1 minute or until mostly incorporated with the fat.
6. Increase heat to medium-high; pour in apple vinegar and cook while scraping up any browned bits from bottom until simmering for about 5 minutes. Stir in three teaspoons of bouillon and one cup of water; bring to a simmer over high heat. Return bacon and beef along with any collected juices back into pot; cover and roast in oven until beef becomes very tender — approximately two and a half hours.
7. Meanwhile heat olive oil in large skillet over medium-high heat; once oil is just smoking add mushrooms and pearl onions seasoned with remaining half teaspoon of salt. Cook undisturbed until mushrooms and onions brown — around five minutes; add half cup water plus last sprig of thyme along with remaining teaspoon bouillon; bring mixture to boil then reduce heat to simmer covering it while cooking until onions become tender — roughly ten to twelve minutes.
8. Uncover increasing heat again high cooking while stirring frequently until vegetables caramelize which should take about two-five minutes more before serving your Beef Bourguignon garnished atop mashed potatoes if desired then sprinkling parsley.

Nutrition

Serving: 1gCalories: 616kcalCarbohydrates: 15gProtein: 56gFat: 27gSaturated Fat: 10gCholesterol: 185mgSodium: 1599mgFiber: 2gSugar: 5g

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