Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 4 slices of bacon, diced; 1 medium onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; 2 cups red wine (Burgundy or Cabernet); 2 cups beef broth; 1 tbsp tomato paste; 1 bouquet garni (thyme, bay leaf, parsley); 8 oz mushrooms, quartered; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley for garnish

Highlighted under: Comfort Food

This rich and hearty Classic Beef Bourguignon recipe captures the essence of French cuisine with tender beef braised in red wine, along with aromatic herbs, savory mushrooms, and sweet carrots. Perfect for cozy evenings or special gatherings, this dish brings warmth and sophistication to your dinner table. Serve it alongside crusty bread or creamy mashed potatoes for a meal that’s sure to impress.

Created by

Nora Ellis

Last updated on 2025-12-01T10:54:49.502Z

The History of Beef Bourguignon

Beef Bourguignon, a classic dish from the Burgundy region of France, has a rich history that reflects the rustic cooking traditions of the area. Traditionally made by the regions' farmers and laborers, it was a way to use tougher cuts of beef, transforming them into a delicious meal through slow cooking. Over the years, it has gained popularity and is now celebrated worldwide as a symbol of French culinary excellence.

The dish gained international fame through the efforts of Julia Child in the 1960s, who introduced it to American home cooks with her iconic cookbook, 'Mastering the Art of French Cooking.' Since then, Beef Bourguignon has remained a favorite, showcasing the beauty of slowly braised meat in a rich, wine-infused sauce.

Perfect Pairings

Beef Bourguignon shines when paired with complementary sides that enhance its robust flavors. A crusty French baguette or a side of creamy mashed potatoes is ideal for soaking up the luscious sauce, providing a satisfying contrast to the tender beef. You can also serve it with buttery egg noodles for an equally delightful experience.

For a complete meal, consider a refreshing green salad dressed with a light vinaigrette. The crispness of the greens will balance the richness of the Bourguignon, making it a delightful accompaniment. Don’t forget to enjoy a glass of the same red wine used in the recipe to elevate the dining experience!

Storage and Reheating Tips

One of the best aspects of Beef Bourguignon is that it tastes even better the next day! After it has cooled completely, store leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld and deepen, making it a perfect option for meal prep or make-ahead dinners.

When reheating, do so gently on the stovetop over low heat, adding a splash of beef broth or water if necessary to maintain the desired consistency. You can also reheat it in the oven at 350°F (175°C) until warmed through. Enjoy your Bourguignon as it was meant to be savored, deepening the comforting flavors with each bite.

Ingredients

Beef Bourguignon Ingredients

2 lbs beef chuck, cut into 1-inch cubes
4 slices of bacon, diced
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 cups red wine (Burgundy or Cabernet)
2 cups beef broth
1 tbsp tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
8 oz mushrooms, quartered
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Gather all ingredients before you start cooking.

Cooking Steps

Prepare the Beef

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside. In the bacon fat, brown the beef cubes in batches, then remove.

Sauté Vegetables

In the same pot, add the chopped onion and carrots. Sauté until softened. Stir in garlic and cook for another minute.

Combine Ingredients

Add the beef back into the pot, along with red wine, beef broth, tomato paste, and the bouquet garni. Bring to a simmer.

Simmer and Braise

Cover and reduce heat to low. Let it simmer for 2 hours.

Add Mushrooms

Add the mushrooms to the pot and cook for an additional 30 minutes, uncovered, until the sauce thickens.

Serve

Remove the bouquet garni and season with salt and pepper. Serve with parsley garnish.

Enjoy your Classic Beef Bourguignon!

Cooking Tips

To achieve the best flavor in Beef Bourguignon, it's crucial to use a good quality red wine. Opt for a Burgundy if you can find it, as it will complement the rich beef perfectly. Avoid cooking wines, as they can contain added salt and preservatives that can alter the dish's flavor.

Browning the beef properly is key to developing deep, complex flavors. Be sure to brown the meat in batches without overcrowding the pot; this ensures even cooking and a nice caramelization. Take your time during this process for optimal results.

Variations to Try

While the classic Beef Bourguignon recipe is beloved, there are many ways to put your spin on it. Consider adding pearl onions or turnips for extra sweetness and texture. You could also incorporate a splash of cognac or brandy for a heightened flavor profile.

For a lighter version, try swapping beef for a hearty mushroom or even chicken, and use vegetable broth instead of beef broth. This variation can be just as comforting and satisfies those who may prefer a lighter dish while still enjoying the rich, savory flavors.

Serving Suggestions

When serving Beef Bourguignon, presentation can elevate the dining experience. Serve it in shallow bowls with a sprinkle of fresh parsley on top for a vibrant pop of color. Accompany with sides served in separate dishes to create a more elegant meal setting.

Additionally, consider serving a themed meal with French-inspired appetizers and desserts. A classic French onion soup or a simple cheese platter to start, followed by a classic lemon tart for dessert, can round out the meal beautifully and impress your guests.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, this dish tastes even better the next day!

→ What wine is best for cooking?

A good quality dry red wine works best.