If you enjoy a hearty comforting meal, then you will love today's recipe. Travel to the French country side with this classic beef bourguignon recipe. Loaded with quality ingredients that create a flavorful and hearty dish, this French beef stew is a dish that even the pickiest of eaters can get on board with.
So follow along with us as we take you through the steps of creating of this traditional beef bourguignon. Join us on a journey through the heart of French cuisine as we uncover the secrets behind this iconic dish.
Table of Contents
Recipe Video
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Why This Recipe Works
This hearty beef bourguignon recipe works brilliantly due to its combination of carefully selected ingredients and cooking techniques.
The dish's success lies in the synergy between the robust flavors of the beef, the depth added by the red wine, and the aromatic profile of vegetables and herbs.
Cooking the meat slow and low allows it to tenderize while infusing the sauce with layers of complexity. Each ingredient plays a vital role in creating a harmonious balance of flavors and textures. The result is a comforting and satisfying dish that epitomizes French culinary excellence.
Ingredients
Bacon:
Bacon is used in this beef bourguignon recipe because as it cooks, it adds a subtle smokiness and richness to the stew. If you prefer not to use bacon, you can omit it from the recipe altogether. Alternatively, you can substitute it with pancetta, which offers a similar flavor profile, or with smoked paprika for a hint of smokiness without the meat.
Beef Brisket:
The best cuts of meat to use when making your traditional beef bourguignon are well-marbled and flavorful, such as chuck roast or beef brisket, as they become tender and succulent when slow-cooked. For meat alternatives, you can use lamb or venison for a variation in flavor. Alternatively, substitute the beef with mushrooms, such as cremini or portobello, which provide a hearty texture and savory umami flavor to a vegetarian or vegan bourguignon.
Onion, Carrot, and Garlic:
Together, onion, carrot, and garlic create a flavorful and aromatic base that forms the foundation of a classic beef bourguignon. Additionally, more vegetables such as celery, parsnips, turnips, shallots, and leeks can be used to creat more flavor in this red wine beef stew.
Flour:
Flour is used as a thickening agent in this recipe however if you want to make a gluten-free beef bourguignon, you can substitute the flour for cornstarch which is naturally gluten-free.
Red Wine:
Red wine is typically used in beef bourguignon as its acidity tenderizes the meat while its fruity and tannic flavors infuse into the sauce, enhancing its overall taste. If red wine isn't preferred or unavailable, substitutes like beef broth, mushroom broth, or a combination of grape juice and vinegar can be used providing similar depth and acidity, though the flavor profile may vary slightly.
Beef Stock:
Beef stock infuses the dish with savory notes and enhances the meaty flavor of the beef. In the absence of beef stock, you can use beef broth or a combination of water and beef bouillon cubes as substitutes. Additionally, mushroom broth or vegetable broth can be used for a vegetarian option, although the flavor profile will differ slightly.
Tomato Paste:
Tomato paste is used in a traditional beef bourguignon recipe as it provides a touch of acidity and helps to thicken the sauce, resulting in a more robust texture. If tomato paste isn't available, you can substitute it with an equal amount of tomato sauce or crushed tomatoes, although the sauce may be slightly thinner.
Seasonings:
While salt, pepper, thyme, and bay leaves are used in this classic beef bourguignon recipe seasonings such as allspice and Worcestershire sauce can also add a flavor boost to your stew.
Mushrooms:
This beef bourguignon recipe adds sauteed mushrooms to the mix as they add more flavor and texture to the stew. However, if you want to save yourself some time in the kitchen, you can add raw mushrooms right to the stew, or even substitute them for canned mushrooms. Either alternative will have its own impact on the flavor and texture of the final product.
How to Make Beef Bourguignon
Step One:
Heat the olive oil in a pot over medium-high heat. Add the bacon to the hot pot and cook through, stirring frequently - approximately 3-5 minutes. Remove the cooked bacon, leaving the drippings behind.
Step Two:
Turn the heat up to high and add the brisket to the pot. Sear for approximately 30 seconds to 1 minute on all sides. Once browned, remove the beef from the pot and set aside.
Step Three:
Turn the heat back down to medium-high and add the onion and carrots to the pot. Sautee them until they are softened, 2-3 minutes.
Step Four:
Add garlic and saute for 30 seconds to 1 minute when it becomes aromatic.
Step Five:
Add the bacon and brisket back to the pot, along with the salt, pepper, and flour. Stir to combine.
Step Six:
Mix the beef stock, red wine, tomato paste, bay leaves, thyme, and parsley into the pot. Bring to a boil, reduce the heat to medium-low, cover and simmer.
Step Seven:
Over medium-high heat, melt butter in a saucepan. Add garlic to sautee.
Step Eight:
Mix the mushrooms and salt in the butter. Sautee them until they are browned and caramelized - approximately 5 minutes.
Step Nine:
Add the caramelized mushrooms into the pot and stir to combine.
Step Ten:
Serve with fresh herbs, and enjoy!
Tips
- This classic beef bourguignon dish benefits from slow cooking, allowing it enough time for the flavors to develop fully. Low and slow cook this French beef stew for 1-2 hours after adding the sauteed mushrooms. This will result in tender meat and a rich, flavorful sauce.
- Keep an eye on the liquid levels while your slow-cooked beef bourguignon is simmering. If it's reducing too quickly, add a bit more beef broth or wine to prevent the stew from drying out.
- Once your hearty beef bourguignon is done cooking, let it rest for a few minutes before serving. This allows the flavors to meld together and ensures the meat is juicy and tender.
What to Serve With Beef Bourguignon
This classic beef bourguignon pairs wonderfully with a variety of side dishes that complement its rich and savory flavors. For a classic accompaniment, serve it over a bed of creamy mashed potatoes or alongside buttered noodles, allowing them to soak up the flavorful sauce. For a lighter option, consider serving it with a simple garden salad dressed with a lemony vinaigrette to balance the richness of the dish. Additionally, roasted vegetables make a delightful and flavorful side dish that adds texture and depth to the meal.
Looking for more ideas? Check out What To Serve With Beef Bourguignon for 16 delicious side dishes.
FAQs
Should I marinate the beef before cooking?
Marinating the beef is not necessary for beef bourguignon, as the long cooking time allows the flavors to develop. However, you can marinate the beef for added flavor if desired.
Can I use a slow cooker or Instant Pot to make beef bourguignon?
Yes, this slow-cooked beef bourguignon can be made in a slow cooker or Instant Pot for added convenience. Check out Instant Pot Beef Bourguignon for step-by-step and video instructions.
How long can leftover beef bourguignon be kept fresh?
Leftover beef bourguignon can be kept fresh in the refrigerator for 3 to 4 days when stored in an airtight container. For longer-term storage, you can freeze it for up to 3 months.
More Stew Recipes
If you love a good heart stew like this tasty beef bourguignon to keep you warm on a cold night, then we've got you covered. Check out this curated collection of some of our favorite stew recipes to help inspire you in the kitchen.
Beef Bourguignon
Ingredients
- 1 tablespoon olive oil
- 6 ounces bacon chopped
- 3 pounds beef brisket cubed
- 1 white onion diced
- 1 carrot chopped
- 6 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour
- 3 cups beef stock
- 2 cups red wine
- 2 tablespoons tomato paste
- 2-4 bay leaves
- 1 tablespoon thyme
- 2 tablespoons parsley
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 pound mushrooms sliced
- 1 teaspoon salt
Instructions
- Heat the olive oil in a pot over medium-high heat. Add the bacon to the hot pot and cook through, stirring frequently - approximately 3-5 minutes. Remove the cooked bacon, leaving the drippings behind.
- Turn the heat up to high and add the brisket to the pot. Sear for approximately 30 seconds to 1 minute on all sides. Once browned, remove the beef from the pot and set aside.
- Turn the heat back down to medium-high and add the onion and carrots to the pot. Sautee them until they are softened, 2-3 minutes.
- Add garlic and saute for 30 seconds to 1 minute when it becomes aromatic.
- Add the bacon and brisket back to the pot, along with the salt, pepper, and flour. Stir to combine.
- Mix the beef stock, red wine, tomato paste, bay leaves, thyme, and parsley into the pot. Bring to a boil, reduce the heat to medium-low, cover and simmer.
- Over medium-high heat, melt butter in a saucepan. Add garlic to sautee.
- Mix the mushrooms and salt in the butter. Sautee them until they are browned and caramelized - approximately 5 minutes.
- Add the caramelized mushrooms into the pot and stir to combine.
- Serve with fresh herbs, and enjoy!
Nutrition
Video
Notes
- This classic beef bourguignon dish benefits from slow cooking, allowing it enough time for the flavors to develop fully. Low and slow cook this French beef stew for 1-2 hours after adding the sauteed mushrooms. This will result in tender meat and a rich, flavorful sauce.
- Keep an eye on the liquid levels while your slow-cooked beef bourguignon is simmering. If it's reducing too quickly, add a bit more beef broth or wine to prevent the stew from drying out.
- Once your hearty beef bourguignon is done cooking, let it rest for a few minutes before serving. This allows the flavors to meld together and ensures the meat is juicy and tender.
While this recipe is excellent it is not as good as Julia Childs or the one in the New York Times cookbook. Please. Look up JC's recipe and try it I think you will love it.
Do I cover it while simmering? Do I add the red wine used for marinating? The instructions do not specify.
There's not enough liquid if I don't add the wine, so I did.
Hoping this turns out.
I usually make this in a crock pot (low & slow) covered. But, this is me. Others might differ. GL
As for the wine.... I usually read comments suggesting using wine of the quality that you would drink. I follow that suggestion also.
Yes, It is a long simmering stew and needs covering to maintain the liquids.
This recipe is one of my most favorite foods of all time! I first tasted this dis in Chicago at a furniture company meeting. This is THE BEST YOU COULD EVER WANT TO EAT, if you like beef and mushrooms! It’s simply AMAZING ‼️ I could eat this every day!