Beef Bourguignon: A Classic French Stew to Warm Your Winter

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Beef Bourguignon is a classic French dish that has won hearts around the world, especially through the beloved teachings of Julia Child.

This rich beef stew, braised in red wine and combined with aromatic vegetables, creates a comforting meal that’s perfect for any occasion.

I have always found it a wonderful way to bring warmth to my table and share a piece of French cooking tradition.

The key to a perfect Beef Bourguignon lies in the quality of the ingredients and the patience to let the flavours meld together. Using tender cuts of beef and a good red wine can elevate this dish to a new level. As I prepare this dish, I often recall how Julia Child encouraged home cooks to embrace the complexities of French cuisine without fear. It’s this approach that makes cooking both enjoyable and rewarding.

Whether you’re hosting guests or cooking for family, Beef Bourguignon is sure to impress. I invite you to learn more about this timeless recipe and discover why it has stood the test of time in kitchens around the globe.

Origins and Ingredients

Beef Bourguignon has a rich history and a distinct list of ingredients that contribute to its unique flavour. Understanding its background and key components will enhance your appreciation for this classic dish.

Historical Background

I find the history of Beef Bourguignon fascinating. This dish originated in the Burgundy region of France, which is known for its fine wines. Its roots can be traced back to the 1600s, where it was likely a rustic meal for farmers, using local ingredients.

A significant milestone in its history occurred in 1903, when chef Auguste Escoffier introduced it to high-society tables in Paris and London. This brought the dish into the spotlight and refined its preparation. Over time, it became a symbol of French cuisine, admired not only for its taste but also for its ability to bring people together.

Key Ingredients

The core ingredients of Beef Bourguignon make it a standout dish. At its heart is beef, usually a tougher cut that benefits from long, slow cooking. Common selections include chuck or brisket, as they become tender and flavourful when braised.

Other essential ingredients are mushrooms, carrots, onions, and bacon lardons. The bacon adds richness and a smoky flavour. I often use ingredients like garlic and thyme for added depth.

Tomato paste is also included to enhance the sauce’s richness and provide complexity. Each ingredient plays a vital role in building layers of flavour that are characteristic of this stew.

Wine Selection

Selecting the right wine is crucial for achieving the best flavour in Beef Bourguignon. I recommend using a full-bodied red wine, ideally from the Burgundy region, to complement the beef. Common choices include Pinot Noir or even a Merlot.

The wine not only infuses the stew with flavour but also helps to tenderize the meat. When cooking, I find that a 750 mL bottle is a good starting point.

Be sure to use a wine that you enjoy drinking, as this will add to the overall experience of the dish. A quality wine enhances the stew significantly, bringing out its rich, savoury notes.

Preparation and Cooking Techniques

In preparing Beef Bourguignon, I focus on marinating the meat, browning it for flavour, and mastering the slow cooking process to ensure everything melds well. Each step is crucial in achieving a rich, hearty dish that is fall-apart tender and full of flavour.

Marinating and Browning

I start by seasoning my stewing beef, typically from beef chuck, with salt and black pepper. Then, I prepare a marinade using red wine, herbs, and some bay leaves. Marinating for at least a few hours, or ideally overnight, allows the flavours to penetrate the meat deeply.

Next, I heat olive oil in my Dutch oven over medium-high heat and add the beef. It’s important to brown the meat in batches so that it sears and develops a rich crust. This step enhances the flavour significantly. After browning, I remove the beef from the pot and set it aside.

Slow Cooking Essentials

To build layers of flavour, I add pearl onions and sauté them until they begin to soften. I also sprinkle all-purpose flour into the pot, stirring it in to absorb the juices left behind. This helps create a thicker sauce later.

After that, I return the browned beef to the pot and add beef stock and the strained marinade. The key here is to ensure there’s enough liquid to cover the meat without drowning it. I let this simmer gently, allowing the flavours to meld. Sometimes, I use an Instant Pot for efficiency, but the traditional slow cooking method in a Dutch oven brings out the best intense flavours.

Final Touches and Garnish

As the Beef Bourguignon cooks, I check periodically to stir and ensure it doesn’t stick. After a few hours, the meat should be tender and infused with the rich red wine sauce.

Before serving, I taste for seasoning and adjust if needed. I love to serve my Beef Bourguignon with creamy mashed potatoes or buttered noodles. A sprinkle of fresh herbs can also brighten the dish. This attention to detail in preparation and cooking techniques leads to a satisfying, hearty meal.

Beef Bourguignon

Ingredients

For the Beef:

• 2 lbs (900g) beef chuck or brisket, cut into 2-inch chunks
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 6 slices of bacon, diced

For the Stew Base:

• 1 large onion, diced
• 2 carrots, peeled and sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups (480ml) dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups (480ml) beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp fresh parsley, chopped (plus extra for garnish)

For the Garnish:

• 8 oz (225g) pearl onions, peeled
• 8 oz (225g) mushrooms, halved or quartered
• 2 tbsp unsalted butter

Instructions

1. Prep and Brown the Beef

1. Preheat your oven to 325°F (160°C).
2. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove and set aside.
4. Sear the beef in the bacon fat, working in batches to avoid overcrowding, until browned on all sides. Transfer to a plate.

2. Build the Stew Base

1. In the same pot, add the onion and carrots. Sauté until softened, about 5 minutes. Add the garlic and tomato paste, cooking for 1 minute.
2. Sprinkle the flour over the vegetables and stir until evenly coated. Gradually pour in the red wine, scraping the bottom of the pot to deglaze.
3. Add the beef broth, thyme, bay leaves, and parsley. Return the beef and bacon to the pot.

3. Slow Cook the Stew

1. Bring the mixture to a simmer, cover, and transfer to the preheated oven. Cook for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender.

4. Prepare the Garnishes

1. While the stew cooks, heat the butter in a skillet over medium heat. Sauté the pearl onions and mushrooms until golden and tender. Set aside.

5. Combine and Finish

1. Once the beef is tender, remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the sautéed onions and mushrooms. Simmer on the stovetop for 10 minutes to meld the flavors.

6. Serve and Enjoy

• Garnish with chopped parsley and serve hot, with crusty French bread or over mashed potatoes, noodles, or rice.

Beef Bourguignon

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings 6

Ingredients

  

For the Beef:

• 2 lbs 900g beef chuck or brisket, cut into 2-inch chunks
• Salt and black pepper to taste
• 2 tbsp olive oil
• 6 slices of bacon diced

For the Stew Base:

• 1 large onion diced
• 2 carrots peeled and sliced
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups 480ml dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups 480ml beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp fresh parsley chopped (plus extra for garnish)

For the Garnish:

• 8 oz 225g pearl onions, peeled
• 8 oz 225g mushrooms, halved or quartered
• 2 tbsp unsalted butter

Instructions

 

• Preheat your oven to 325°F (160°C). Pat the beef chunks dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove and set aside. Sear the beef in the bacon fat, working in batches to avoid overcrowding, until browned on all sides. Transfer to a plate.
• In the same pot, add the onion and carrots. Sauté until softened, about 5 minutes. Add the garlic and tomato paste, cooking for 1 minute. Sprinkle the flour over the vegetables and stir until evenly coated. Gradually pour in the red wine, scraping the bottom of the pot to deglaze.
• Add the beef broth, thyme, bay leaves, and parsley. Return the beef and bacon to the pot.
• Bring the mixture to a simmer, cover, and transfer to the preheated oven. Cook for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender.
• While the stew cooks, heat the butter in a skillet over medium heat. Sauté the pearl onions and mushrooms until golden and tender. Set aside.
• Once the beef is tender, remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the sautéed onions and mushrooms. Simmer on the stovetop for 10 minutes to meld the flavors.
• Garnish with chopped parsley and serve hot, with crusty French bread or over mashed potatoes, noodles, or rice.

Frequently Asked Questions

I often get questions about Beef Bourguignon, from the best cuts of beef to use to how it differs from a traditional stew. Here are the answers to some common inquiries about this classic dish.

What is the optimal cut of beef for Beef Bourguignon?

For Beef Bourguignon, I recommend using cuts like chuck or brisket. These cuts have enough fat and connective tissue to become tender during slow cooking. They provide the rich flavour that’s essential for this dish.

How does Beef Bourguignon differ from a traditional beef stew?

Beef Bourguignon is a specific type of beef stew that uses red wine as a key ingredient. While both dishes include beef and vegetables, Beef Bourguignon typically involves a longer cooking time and a more complex flavour profile due to the wine and herbs used.

Which side dishes pair well with Beef Bourguignon?

I find that Beef Bourguignon pairs nicely with creamy mashed potatoes or crusty bread. Roasted vegetables or a fresh green salad also complement the rich flavours of the dish beautifully.

What variety of wine enhances the flavour of Beef Bourguignon the most?

For the best results, I suggest using a good-quality red wine, like a Pinot Noir or a Burgundy. These wines have the right balance of acidity and fruitiness to enhance the overall flavour of the dish.

Can you simplify the Beef Bourguignon recipe for a slow cooker?

Absolutely! To adapt the recipe for a slow cooker, I recommend browning the beef and vegetables first, then transferring them to the slow cooker with wine and broth. Cook on low for 6-8 hours or on high for 4-6 hours for tender results.

What are the essential ingredients for a classic Beef Bourguignon?

The essential ingredients for a classic Beef Bourguignon include quality beef, red wine, beef stock, onions, carrots, garlic, and herbs like thyme and bay leaves. Bacon is often added for extra flavour, along with mushrooms for texture.