Beef Bourguignon was one of my bucket list recipes, and it did not disappoint! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French beef stew is one of the most special dinners we’ve shared.
Last month, Ben and I booked a last-minute trip to Europe, where I lived out my dream to eat beef Bourguignon (or as it is called in French “Boeuf Bourguignon“) in the region where it was created, Burgundy, France.
And I even had a glass (or two) of Burgundy wine to pair with it. How lucky am I?!
- Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
- It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
- Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
- It tastes robust, comforting, velvety, and complex.
If you’ve never had the pleasure of tasting beef Bourguignon, you may be wondering, “what is special about beef Bourguignon?”
Beef Bourguignon is special because it cooks for hours, it reflects the ingredients of the land where it originates (red wine for which Burgundy is famous for is used in the recipe), and it turns humble ingredients like inexpensive beef and carrots into something truly spectacular.
Cheesy as it sounds, if I could put it simply, I would say beef Bourguignon tastes like love.
How to Make Beef Bourguignon
Ever since we returned from Burgundy, I’ve wanted to recreate beef Bourguignon, but with a Well Plated twist.
I wanted to make it accessible to home cooks by streamlining the ingredients and reducing the cook time.
No offense to the masters, but I found the boeuf Bourguignon Julia Child original version and even Ina Garten’s version left me wishing for more vegetables to balance the meat.
- I doubled up on the carrots and mushrooms, a move all of my taste testers appreciated.
- I removed ingredients that, while tasty, were not essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers we met.
- Like a slow cooker beef Bourguignon, this recipe takes time, but the steps are straightforward.
If ever there were an easy beef Bourguignon recipe, this is it!
- Chuck Roast. Chuck roast is the best cut of meat for beef Bourguignon. It becomes tantalizingly tender during cooking but still retains its flavor.
- Bacon. Beef Bourguignon without bacon just isn’t the same! It adds an extra layer of savory goodness that is absolutely delicious.
- Mushrooms. A fantastic addition to beef dishes like this one. Plus, mushrooms are packed with fiber and antioxidants.
- Butter. Adds richness to the dish, which is key for making this the best beef Bourguignon recipe.
- Red Wine. In cooking, Bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It intensifies the flavor and helps tenderize the beef during cooking. A dry red wine like Pinot Noir works best here.
- Carrots. Tender, tasty carrots add wonderful color and flavor. Rich in fiber and vitamins, carrots are also a nutritious addition.
- Onions. A mix of yellow onions and frozen pearl onions add flavor and texture.
- Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time.
- Beef Broth. Accentuates the beef flavor and adds depth.
- Thyme. For an earthy, herby flavor.
- All-Purpose Flour. Helps thicken the stew.
- Cut the beef chuck into 1-inch cubes. Dry and season the beef.
- Cook the bacon, then remove it to a plate. Sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
- Sear the beef until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.
- Sauté the carrots and onions. Add garlic cloves and tomato paste.
- Return the beef and bacon to the pot. Pour in the remaining wine and broth.
- Lay the springs of thyme on top (you can leave the stems on). Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.
- Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.
- Add the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. Remove the thyme. DIG IN!
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
- Dutch Oven. I made this as a Le Creuset beef Bourguignon recipe, but you can use any brand of Dutch oven you like.
- Wooden Spoon. Helps scape up all the delicious browned bits from the pot.
- Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.
The next time you need a special meal, I hope you try this boeuf Bourguignon recipe.
It is a rich pot of slow-simmered love, and you can taste that love in every bite!
For more information please see the list of Beef bourguignon vs beef stew