Tender, mouthwatering bites of beef and bacon simmered in a rich red wine sauce make this Beef Bourguignon the best stew recipe ever!
Don’t let the fancy name fool you! Beef Bourguignon may be a famous French stew, but you don’t have to be a master chef to make it home! This impressive recipe features beef and pork (bacon), carrots, shallots and mushrooms, braised in a beautiful, bubby beef broth and red wine gravy. The slow-cooked stew stands alone as an entree or can be served over mashed potatoes for the most spectacular comfort food ever!
The Key to Brilliant Boeuf Bourguignon
Beef Bourguignon (known in French as “boeuf à la Bourguignonne) is a world-renowned classic for one reason: FABULOUS FLAVOR. Oh my goodness, this is indescribably delicious!
The key to perfection here is pretty simple—don’t skimp on the quality. Choose tender beef chuck or brisket and thick-cut bacon. Select a Burgundy wine (like a pinot noir) with a robust flavor that will shine (a softer wine will get lost!). Finally, make a fresh bouquet garni (a bundle of herbs) of parsley, thyme, and bay leaves to infuse this stew with amazing, rich flavors unlike any other recipe you’ve ever made!
Other Recipes to Serve with Beef Bourguignon
- Serve Beef Bourguignon over Mom’s Mashed Potatoes and watch every luscious bite disappear!
- Winter Spinach Salad with broccoli, squash, and pears is a fabulous side dish for every cold-weather dinner!
Ingredients
Protein: This meaty, hearty stew needs chunks of quality stew beef (chuck steak or brisket are ideal), thick-cut bacon, and beef broth.
Wine: A bottle of a robust, dry Burgundy wine gives this stew its signature flavor!
Veggies: Shallots, carrots and mushrooms make this a hearty dish perfect for winter!
Sauce: Besides the wine and beef broth, you will need olive oil to brown the beef and all-purpose flour to thicken it.
Bouquet Garni: Tie together sprigs of parsley, thyme, and bay leaves with twine to make a “bouquet” of herbs that will infuse the stew with tons of flavor but can be easily removed before serving.
Seasonings: Salt and garlic cloves finish this fabulous stew’s deep, rich flavors.
How to Make Beef Bourguignon
STEP ONE: Pat the beef stew meat dry with a paper towel. Place a stew pot over high heat, add the olive oil, and sear the beef on all sides. (Work in batches to ensure it is browned all over). Sprinkle flour over the beef and stir well to fully coat.
STEP TWO: Cook for a minute or two, then add a generous amount of red wine to deglaze the pan. Stir well and let the liquid reduce for a couple of minutes. Add more wine, stir, and reduce again. Continue this process until the flour has completely dissolved and the sauce has become smooth and creamy.
STEP THREE: Once creamy, add 3 cups of beef broth, the bouquet garni, salt, and just a pinch of pepper. Cover and simmer on medium-low for 2 hours until the meat is tender.
STEP FOUR: When the meat has cooked for about 90 minutes, place a large skillet over medium-high heat and cook the bacon and shallots until they are browned and slightly crisp. Then, add the garlic, sliced mushrooms, and chopped carrots to the pan. Cover and let simmer for 20 minutes.
STEP FIVE: Once the beef has finished cooking, use tongs to fish and remove the bouquet garni. Add the ingredients from the vegetable pan to the stew pot and stir together.
STEP SIX: Portion into bowls as a hearty stew, or serve over mashed potatoes, and enjoy!
Tips for Success
- Ask the butcher to cut the beef into chunks for you to save time.
- Beef tenderloin or filet are high-end options, but the cooking time should be reduced to about 45 minutes.
- Don’t choose lean or turkey bacon – fat is the key to flavor for the gravy.
- Pearl onions make a great sub for the shallots if needed.
- Simply tie sprigs of fresh herbs together with twine or string to make a bouquet garni. Keeping them tied together makes them easy to remove at the end of cooking.
- Don’t oversalt – the bacon adds more salt.
- The wine will have a strong flavor while cooking but will mellow as it cooks.
- If the wine sauce becomes too thick, add spoonfuls of beef broth, one at a time, to thin it out.
What is Beef Bourguignon?
The European classic, beef bourguignon, is a savory red-wine-based stew that became world famous in the 1960s thanks to Julia Child’s “Mastering the Art of French Cooking.”
Boeuf Bourguignon (pronounced “boof boar-gee-nyon”) is a beef and pork dish, slow-cooked with vegetables, herbs, and a Burgundy wine (where the name originates). It can be served alone as a stew or over potatoes, noodles, or even toast for a spectacularly delicious entree!
Does Beef Bourguignon Reheat Well?
Beef Bourguignon is one of those recipes that gets better after the flavors have melded. It’s an ideal make-ahead recipe where the leftovers improve when reheated the next day. (It’s also freezer-friendly! Just thaw before warming up.)
To reheat, add the stew back to your stew pot and warm slowly, adding a bit more broth (if needed) to thin it out.
Other Impressive Steak Recipes
- Red Wine Braised Short Ribs
- Grilled Steak with Brandy Peppercorn Sauce
- Beef Stroganoff
- Balsamic Steak Roll Ups
- Beef en Croute (for 2)
Equipment
- Deep Sided Skillet with Lid
Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast cut into 2-inch chunks
- 2 tablespoons all-purpose flour
- 750 mL dry red wine (1 bottle)
- 3 cups beef broth
- 1 teaspoon salt
- 8 ounces bacon cut into thick strips
- 10 small shallots peeled and cut in half
- 3 cloves garlic cut into thin slices
- 2 cups carrots peeled and roughly chopped
- 14 ounces mushrooms cut into quarters
- Salt and pepper
Bouquet Garni
- 10 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 fresh bay leaves (see note)
Instructions
- Arrange the bouquet garni herbs so that they're in an even pile. Use some butcher's twine to tie the bundle together around the center. Set aside.
- Dry the chuck roast pieces with a paper towel. Season all over with salt and pepper.
- Place a Dutch oven (or a large pot, at least 3 quarts) over high heat. Add the olive oil, and once hot, brown the beef pieces on all sides. Do not overcrowd the pot. You will need to work in batches to get a good sear.
- Add all the beef back to the pot and sprinkle with flour. Stir to coat the beef and let that cook for 1 minute.
- Pour a generous amount of red wine into the pot to deglaze. Stir and let reduce for 1-2 minutes. Add more wine, stir, and reduce again. Continue until the flour dissolves and the sauce becomes creamy.
- Add the beef broth, 1 teaspoon salt, and bouquet garni to the pot. Cover and reduce the heat to medium-low. Simmer for about 2 hours or until the meat is tender.
- When there is about 30 minutes of cooking time left for the beef, place a large skillet over medium-high heat. Add the bacon and shallot and cook until they are browned and slightly crisp.
- Add the garlic, mushrooms, and carrots. Cover the skillet and braise for 20 minutes.
- Once the beef is done, remove the bouquet garni with tongs or a fork. Add the bacon & vegetable mixture to the pot and stir everything together. Season with salt and pepper to taste.
- Portion into bowls and serve as a stew or serve over mashed potatoes. Garnish with more fresh thyme if desired.
Notes
- If you prefer, you may substitute pearl onions for shallots.
- If you can’t find fresh bay leaves at the store, you can use 2 dried leaves instead. Just be sure to remove them when you take out the bouquet garni.
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