Beef Bourguignon is a quintessential French dish that exemplifies the art of slow cooking. Originating from the Burgundy region of France, this dish showcases the rich flavors of tender beef, aromatic herbs, and the bold complexity of Burgundy wine. With its roots deeply tied to French culinary traditions, Beef Bourguignon has become a beloved dish worldwide. The recipe involves braising beef in red wine, along with a variety of vegetables and seasonings, creating a rich, hearty meal perfect for family gatherings, special occasions, or a comforting winter dinner.

History of Beef Bourguignon

Beef Bourguignon (or “Boeuf Bourguignon”) comes from the Burgundy region of France, which is renowned for its wine production. The dish was originally considered humble fare for peasants, as it utilized cheaper cuts of beef that were slow-cooked to tender perfection. The key to its rich flavor comes from the slow braising process and the use of Burgundy wine.

Beef Bourguignon Recipe

Over time, the dish became refined and elevated by French chefs, eventually becoming a staple in French haute cuisine. In fact, Julia Child, the iconic American chef, is credited with popularizing Beef Bourguignon in the United States with her classic cookbook "Mastering the Art of French Cooking."

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Time (for Garnishes) 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course French Cuisine

Cuisine Braising, Gluten-Free, Main Course

Calories 450 kcal

Ingredients

  

• 2.5 to 3 pounds 1.2 to 1.4 kg of beef chuck roast (cut into 2-inch cubes)
• 2 tablespoons of olive oil
• 2 tablespoons of unsalted butter
• 1 large onion peeled and chopped
• 2 large carrots peeled and sliced
• 2-3 cloves garlic minced
• 1 bottle 750 ml of red Burgundy wine (or any good quality dry red wine, such as Pinot Noir)
• 2 cups 500 ml beef stock
• 1 tablespoon tomato paste
• 1 bouquet garni a bundle of fresh herbs, typically thyme, bay leaves, and parsley, tied together
• Salt and freshly ground black pepper to taste

For the Garnish

• 1 pound 450 g pearl onions (peeled)
• 8 ounces 225 g small mushrooms (button mushrooms, quartered)
• 4 slices of bacon cut into lardons

Optional

• 2 tablespoons of flour for thickening
• 1 tablespoon brandy to flambe, optional but adds depth

Instructions

 

Prepare the Beef

• To begin the dish, select high-quality beef, such as beef chuck, which becomes wonderfully tender after hours of slow cooking. Cut the beef into 2-inch cubes and season generously with salt and pepper. Browning the beef before braising helps develop deep, rich flavors.

Brown the Beef

• In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the meat until all sides are browned, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.

Sauté the Vegetables

• In the same pot, add another tablespoon of olive oil and sauté the chopped onions and carrots for about 5 minutes, until softened. Add the garlic and continue cooking for another minute until fragrant.

Deglaze the Pot

• Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is critical, as those caramelized bits are packed with flavor.
• Once the pot is deglazed, return the beef to the pot and stir in the tomato paste. Add the beef stock and bouquet garni, ensuring the beef is just covered by the liquid. Bring the mixture to a simmer.

Braise the Beef

• Cover the pot and reduce the heat to low. Let the beef braise for 2.5 to 3 hours, or until the beef is incredibly tender. During this time, the wine will reduce and combine with the beef juices to form a rich, flavorful sauce.

Prepare the Garnish

• While the beef is braising, you can prepare the garnish. In a separate pan, cook the bacon lardons over medium heat until crispy, about 4-5 minutes. Remove and set aside.
• In the same pan, add the pearl onions and mushrooms. Sauté the vegetables until browned and tender, about 10 minutes. Set aside.

Finish the Dish

• Once the beef is tender, remove the pot from the heat. Discard the bouquet garni. If you prefer a thicker sauce, whisk in a tablespoon of flour to the sauce and simmer for another 10-15 minutes until the sauce thickens. Stir in the sautéed bacon, onions, and mushrooms, allowing everything to warm through.

Serve

• Serve the Beef Bourguignon in deep bowls, garnished with a few sprigs of fresh parsley. The dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty French bread to soak up the rich sauce.

Notes

Tips for the Perfect Beef Bourguignon

While this dish requires time and patience, the rewards are truly worth it. Here are a few tips to ensure your Beef Bourguignon turns out perfectly:

1. Quality of Wine Matters: Since the wine is the base of the sauce, use a good quality dry red wine. While you don’t need to use an expensive bottle, the flavor of the wine will directly impact the dish.
2. Slow and Steady Wins the Race: Don’t rush the braising process. Allowing the beef to cook low and slow is key to achieving the melt-in-your-mouth texture.
3. Use a Dutch Oven: A heavy-bottomed pot, such as a Dutch oven, will help evenly distribute the heat and retain moisture during the long cooking process.
4. Let It Rest: If possible, let the Beef Bourguignon sit for a few hours or even overnight. This allows the flavors to deepen and meld together.
5. Pairing: To complement the dish, serve a glass of Burgundy wine or any rich red wine. The acidity and tannins of the wine will balance the richness of the beef.
6. Variation with Meat: While beef is traditional, you can also use lamb or pork for a variation on this classic recipe.

Beef Bourguignon Variations

While the traditional Beef Bourguignon recipe is hard to beat, there are a few variations that can put a fresh twist on this classic:

• Vegetarian Bourguignon: For a vegetarian version, you can substitute the beef with hearty vegetables like mushrooms, carrots, and parsnips. Use vegetable stock instead of beef stock and skip the bacon lardons.
• Bourguignon with Mushrooms: While mushrooms are typically part of the garnish, they can also be incorporated into the braise itself, giving the dish an earthy, umami flavor.
• Short Ribs Bourguignon: Another variation involves using bone-in short ribs instead of chuck roast. The ribs add an additional layer of richness and flavor to the dish.

Pairing Suggestions

Beef Bourguignon is a rich and flavorful dish, so it’s important to balance the meal with the right accompaniments. Here are some ideas:

Side Dishes:

• Mashed Potatoes: Creamy mashed potatoes are the perfect vehicle for soaking up the sauce.
• Buttered Noodles: Egg noodles tossed with butter and parsley pair wonderfully with the beef stew.
• Crusty French Bread: A fresh baguette or sourdough bread is ideal for dipping in the sauce.

Wine Pairings:

• A full-bodied red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon pairs beautifully with the rich flavors of Beef Bourguignon. Alternatively, you can continue the Burgundy theme and serve a Burgundy red wine.

Conclusion

Beef Bourguignon is a dish that has stood the test of time. Its rich history, tender meat, and luxurious sauce have made it a classic French favorite. Although it requires time and patience, the result is a dish that is not only satisfying but also a perfect representation of the art of French cooking. Whether you’re preparing it for a special occasion or a weeknight dinner, Beef Bourguignon will impress your guests and create a lasting memory at the dinner table.