This classic Beef Bourguignon is a tasty stew that’s rich and comforting. It’s packed with tender beef, mushrooms, and carrots all simmered in delicious red wine.
Honestly, the smell while it cooks is pure magic—I could sniff it all day! I love serving it over some mashed potatoes to soak up that amazing sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for slow cooking due to its rich flavor and tenderness after braising. If you can’t find beef chuck, you can substitute with brisket or round steak, but the texture may vary slightly.
Red Wine: Burgundy or Pinot Noir adds depth to the dish. If you prefer not to use alcohol, try replacing it with grape juice mixed with a splash of vinegar for acidity, or use beef broth for a more straightforward flavor.
Pearl Onions: These little guys bring sweetness to the dish. If unavailable, yellow or white onions cut into small pieces can work as a good substitute, though the flavor profile will change a bit.
Mushrooms: I recommend using cremini or button mushrooms, but if they’re not on hand, try using dried mushrooms that have been rehydrated. They can add a lovely umami kick!
How Do I Make Sure the Beef is Tender and Flavorful?
Getting that perfectly tender beef is all about searing and slow cooking. First, don’t rush the searing process; let the beef develop a nice crust, which adds flavor. Cooking in batches also prevents overcrowding the pan.
- Heat your pot well before adding the beef, as this helps to achieve a good sear.
- After searing, the browning bits stuck to the pot are packed with flavor – make sure to scrape them up when you add the wine.
- Slow cooking in the oven ensures even temperature and tenderness, so keep the lid on to trap moisture.
How to Make Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
Vegetables:
- 8 oz pearl onions, peeled
- 12 oz mushrooms, whole or halved
- 4 medium carrots, peeled and cut into chunks
- 3 cloves garlic, minced
Other Ingredients:
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (a bundle of thyme, bay leaves, and parsley)
- 1 tbsp butter
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This scrumptious Beef Bourguignon recipe takes about 30 minutes to prep and then 2.5 to 3 hours to cook in the oven. After all this time, you’ll have a deliciously tender dish to enjoy, perfect for family dinners or special occasions!
Step-by-Step Instructions:
1. Prepare the Oven and Beef:
Start by preheating your oven to 325°F (160°C). While it heats up, take the beef cubes and season them generously with salt and pepper. This will help build flavor right from the beginning.
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once hot, add the beef cubes in batches. Sear them for about 3-4 minutes on all sides until they are nicely browned. Once done, remove the beef from the pot and set it aside.
3. Sauté the Vegetables:
In the same pot, add the last tablespoon of oil. Toss in the pearl onions and chopped carrots. Cook them for about 5-7 minutes until they start to caramelize. Then, add the mushrooms and continue cooking for another 5 minutes until they’re browned and have released their moisture. Remove the vegetables from the pot and set them aside as well.
4. Make the Base:
Lower the heat to medium and add the minced garlic and tomato paste to the pot. Stir these for about 2 minutes until they’re fragrant. Next, sprinkle the flour over this mixture and stir it well, cooking for an additional 1-2 minutes. This helps to cook out the raw flour flavor.
5. Add Wine and Simmer:
Now, gradually pour in the red wine while scraping the bottom of the pot to loosen those tasty browned bits. Bring this mixture to a simmer and let it cook for about 10 minutes, allowing it to reduce slightly and concentrate in flavor.
6. Combine Everything and Cook:
Return the seared beef and sautéed vegetables to the pot. Pour in the beef broth and add the bouquet garni. Bring everything to a gentle simmer. Cover the pot with a lid and transfer it to your preheated oven. Cook it for about 2.5 to 3 hours, or until the beef is fork-tender.
7. Finish the Sauce:
Once the cooking time is up, carefully remove the pot from the oven. Discard the bouquet garni. If the sauce seems too thin, you can put the pot back on the stove over medium heat and cook it until it thickens to your preference.
8. Add Richness and Serve:
Stir in the butter to add gloss and richness to your dish. Taste and adjust the seasoning with more salt and pepper if needed. Finally, garnish with fresh thyme sprigs for a pop of color.
9. Enjoy Your Beef Bourguignon!
Serve your hearty Beef Bourguignon hot, ideally with creamy mashed potatoes, buttered noodles, or crusty bread to soak up all that delicious sauce. Enjoy every bite!
Can I Use a Different Cut of Beef?
Yes, you can! While beef chuck is the best option for its tenderness and flavor, you can also use brisket or round steak if necessary. Just keep in mind that cooking times may vary slightly as different cuts have different fat contents.
How Can I Thicken the Sauce if It’s Too Thin?
If you find the sauce too thin after cooking, simply place the pot over medium heat and let it simmer until it reduces to your desired thickness. You can also mix a little cornstarch with cold water to create a slurry and add that for a quick thickening method.
How Should I Store Leftovers?
To store leftovers, let them cool completely and transfer them to an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing it in portions, which will keep well for up to 3 months.
Can I Make Beef Bourguignon in a Slow Cooker?
Absolutely! You can complete the sautéing steps on the stovetop and then transfer everything to a slow cooker. Cook it on low for 6-8 hours or high for 4-5 hours, until the beef is tender and flavorful.
