Classic Beef Bourguignon: Elevate Your Dinner Game Tonight

This Classic Beef Bourguignon recipe combines tender beef with a rich, velvety red wine sauce, creating an irresistible dish.

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Prep Time 20

Cook Time 2 30

Resting Time 30

Total Time 3 20

Servings: 6 servings

Course: Lunch

Cuisine: French

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

6 oz Bacon Adds richness and depth of flavor; pancetta can be a great substitute.
2 lbs Beef Chuck The primary protein, ideal for braising; consider brisket as an alternative.
2 tbsp Unsalted Butter Used for sautéing and enhances richness; olive oil is a good dairy-free option.
1 large Yellow Onion Provides sweetness and serves as an aromatic base; shallots can be swapped.
2 large Carrots Adds sweetness and texture; feel free to replace with any root vegetable.
4 cloves Garlic Essential for flavor; roasted garlic gives a milder taste.
2 tbsp Tomato Paste Enhances umami and depth; tomato sauce can work but may change consistency slightly.
2 tbsp All-Purpose Flour Helps thicken the stew; cornstarch is a great gluten-free alternative.
750 ml Burgundy Wine The key flavor component; a bold red wine can serve as a substitute.
4 cups Beef Stock Provides a savory base; vegetable stock is a suitable vegetarian option.
1 tbsp Better Than Bouillon (Beef) Adds extra flavor; omit if using beef stock and opt for a vegetable version if needed.
2 sprigs Fresh Thyme Contributes aromatic herbal notes; use less dried thyme as a substitute.
2 leaves Bay Leaves Enhances flavor while cooking; remember to remove before serving.
1 cup Frozen Pearl Onions Provide added sweetness and texture; fresh onions can be used or omitted.
8 oz Cremini Mushrooms Adds earthiness and is perfect for texture; try button or shiitake mushrooms as alternatives.
to taste Kosher Salt & Freshly Cracked Pepper Essential for seasoning, enhancing all the flavors in this Classic Beef Bourguignon.

Equipment

Dutch oven
Skillet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your ingredients and chop the bacon, beef chuck, onions, and carrots.
In a large Dutch oven, cook the diced bacon over medium-low heat for 8–10 minutes until golden brown and crispy. Transfer bacon to a plate, leaving the fat in the pot.
Increase heat to medium-high and sear the seasoned beef chuck for 3–4 minutes on each side until browned all over. Remove the beef and set aside with the bacon.
Reduce heat to medium, add chopped onions and carrots to the pot, stirring them for about 5 minutes. Add minced garlic and tomato paste, and cook for an additional 2–3 minutes.
Sprinkle flour over the mixture, stirring for 2–3 minutes. Slowly pour in the Burgundy wine and scrape the bottom of the pot. Add beef stock and stir until well combined.
Return the beef and bacon to the pot along with thyme and bay leaves. Stir to blend and cover. Transfer to the oven and cook for about 2 1/2 hours.
While the beef is braising, sauté cremini mushrooms in melted butter for 5–7 minutes. Add frozen pearl onions and cook until warmed through.
Carefully fold sautéed mushrooms and pearl onions into the stew after 2 1/2 hours. Return to the oven for an additional 45-60 minutes.
Once fully cooked, remove from the oven and let rest covered for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

Letting the stew sit for 30 minutes allows flavors to meld beautifully. Serve with creamy mashed potatoes or crusty French bread for an ultimate meal.

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