What is classic beef bourguignon?

It’s a French beef stew braised in red wine with onions, carrots, garlic, mushrooms, and herbs. Rich, hearty, and traditionally slow-cooked.

What is the secret ingredient in beef bourguignon?

A spoonful of Better than Bouillon beef base adds incredible depth without extra effort. It’s not traditional, but it makes a big difference.

What’s the secret to great boeuf bourguignon?

Time. Letting the beef cook low and slow turns tough cuts into melt-in-your-mouth bites. Also, building flavor in layers matters—don’t rush the browning.

What makes a bourguignon a bourguignon?

Red wine. That’s the soul of this dish. Burgundy wine is the classic, but any full-bodied red works. The wine infuses everything with warmth and depth.

Classic Beef Bourguignon – Cozy, Delicious Holiday Favorite

Name: Classic Beef Bourguignon – Cozy, Delicious Holiday Favorite
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces; 3 1/2 lbs beef chuck, cut into 2″ pieces (or brisket); 4 tablespoons unsalted butter, divided; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour (or cornstarch slurry for gluten-free option); 2 cups Burgundy wine or bold red wine; 2 cups beef stock; 1 tablespoon Better than Bouillon beef bouillon; 2 sprigs fresh thyme; 2 bay leaves (dried or fresh); 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; Kosher salt; Freshly cracked pepper

Description

Classic beef bourguignon is a rich, hearty French stew made with tender chunks of beef braised in red wine, slow-cooked with carrots, onions, garlic, and herbs. It’s perfect for holidays or any cozy winter meal.

Ingredients

Scale

5 strips bacon, cut into 1″ pieces

3 1/2 lbs beef chuck, cut into 2″ pieces (or brisket)

4 tablespoons unsalted butter, divided

1 yellow onion, chopped

3 large carrots, peeled and chopped

5 garlic cloves, minced

2 tablespoons tomato paste

3 tablespoons all-purpose flour (or cornstarch slurry for gluten-free option)

2 cups Burgundy wine or bold red wine

2 cups beef stock

1 tablespoon Better than Bouillon beef bouillon

2 sprigs fresh thyme

2 bay leaves (dried or fresh)

10 oz frozen pearl onions, defrosted and drained

16 oz cremini mushrooms, quartered

Kosher salt

Freshly cracked pepper

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Instructions

1. Preheat oven to 350°F.

2. Render chopped bacon in a Dutch oven over medium-low heat until browned. Remove with slotted spoon.

3. Season beef with salt and pepper, sear in batches over medium-high heat until browned. Remove from pan.

4. Lower heat to medium, add 2 tbsp butter, sauté onions and carrots for 2–3 mins. Add garlic for 1 min.

5. Stir in tomato paste and cook for 2–3 mins until darkened. Sprinkle in flour, stir to incorporate, cook 2–3 mins.

6. Deglaze with wine, scraping bottom. Add beef broth, bouillon, beef, bacon, thyme, and bay leaves.

7. Cover and transfer to oven for 2 1/2 hours.

8. In skillet, melt remaining butter, sauté mushrooms until browned, then add pearl onions and cook 5 more mins.

9. Add mushrooms/onions to stew, return to oven for 45–60 mins until beef is very tender.

10. Remove from oven, leave covered for 30 mins before serving.

Notes

To make it gluten-free, omit flour and use a cornstarch slurry when adding the mushrooms and pearl onions.

Use a 5-quart Dutch oven for best results.

Let the stew rest for 30 minutes after cooking to develop deeper flavor.

Freezes well for up to 3 months and tastes even better the next day.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Christmas Dinner Ideas
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 1/2 cups
Calories: 510
Sugar: 4g
Sodium: 820mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg