Classic Beef Bourguignon

Classic Beef Bourguignon is a dish that comes from France. It is not just a meal; it’s a celebration of flavors and comfort. This dish is loved by many for its rich taste and hearty goodness. Every bite showcases the deep flavors of beef, wine, and vegetables, making it a perfect comfort food. It’s often remembered as a warm meal for cold nights.

With its blend of tender beef and savory broth, this dish warms you right up. Making Beef Bourguignon takes some time and patience, but the end result is totally worth it. When you serve it, people will gather around, and each spoonful will bring smiles. The aroma of this classic dish fills your home with warmth and invites everyone to the table.

WHY YOU WILL LOVE THIS RECIPE

You will love this Beef Bourguignon recipe for many reasons. First, it is delicious. The combination of beef, red wine, and fresh herbs creates a taste that is deep and satisfying. Every bite melts in your mouth.

Second, it is great for gatherings. This meal can feed many people. It brings friends and family together, making every dinner special.

Third, it is versatile. You can pair it with different sides. Mashed potatoes, crusty bread, or even noodles work well.

Finally, making this dish is a bit like a labor of love. It takes time, but the process is rewarding. You can enjoy cooking and feel proud of your creation.

HOW TO MAKE Classic Beef Bourguignon

Making Classic Beef Bourguignon involves a few steps, but it’s pretty simple. With fresh ingredients and a little patience, you’ll have a delicious meal ready to share.

Here is how to make it step-by-step:

EQUIPMENT NEEDED

To make Classic Beef Bourguignon, you will need the following equipment:

• A 5 qt Dutch oven
• A sharp knife for chopping
• A cutting board
• A slotted spoon
• Measuring cups and spoons
• A large skillet for sautéing
• An oven safe lid or cover for the Dutch oven

Ingredients You’ll Need:

• 5 strips bacon, cut into 1″ pieces
• 3 1/2 lbs beef chuck, cut into 2″ pieces
• 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
• 2 cups Burgundy wine or other 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

STEP-BY-STEP INSTRUCTIONS:

Preheat the oven

First, preheat your oven to 350°F (175°C).

Render the bacon

Add the chopped bacon to the Dutch oven. Turn the heat to medium-low. Cook the bacon, stirring occasionally, until it is browned and has released some fat. Use a slotted spoon to remove the bacon from the pan. Transfer the bacon to a small bowl.

Sear the beef

Next, season the cubes of beef all over with salt and pepper. Increase the heat to medium-high and add the beef to the pot. Sear the beef on all sides until browned. You may need to do this in batches. Once browned, remove the beef from the pan.

Sauté the veggies

Decrease the heat to medium. Add 2 tablespoons of the butter to the pot. Then add the chopped onions and carrots. Sauté for 2-3 minutes while stirring often. Next, add the minced garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes more, stirring often, until it darkens a little. Once done, sprinkle the flour over the top and mix well. Cook this mixture for another 2-3 minutes while stirring constantly.

Add the wine, stock, and herbs

Pour the wine into the pot and use a silicone spoon to scrape up any browned bits on the bottom. Then, add the beef broth and bouillon. Bring this mix to a simmer. Add back the beef and bacon, followed by the thyme and bay leaves. Cover the pot and transfer it to the oven. Cook for 2 1/2 hours.

Add the mushrooms and pearl onions

About 2 1/2 hours in, melt the remaining butter in a skillet over medium-high heat. Once hot, add the mushrooms and cook until browned. Then, add the pearl onions and cook for another 5 minutes until browned. Season with salt and pepper.

Combine everything

Carefully take the beef bourguignon out of the oven. Add the cooked mushrooms and onions to the pot. Return everything to the oven until the beef is very tender, for another 45-60 minutes.

Serve and enjoy

Once done, remove from the oven and let it sit covered for 30 minutes before serving. This resting time allows the flavors to settle and the meal to cool slightly for easier serving.

 

 

HOW TO SERVE Classic Beef Bourguignon

Serving Classic Beef Bourguignon is simple. You can ladle the beef mixture into bowls or plates. It looks beautiful with the rich gravy and tender pieces of beef. Consider serving it with sides like creamy mashed potatoes or a crusty loaf of bread. A green salad can also add a fresh touch to the meal.

Don’t forget to pour a nice glass of the same red wine you used in the dish. It complements the flavors perfectly.

STORAGE & FREEZING : Classic Beef Bourguignon

If you have any leftovers, they are easy to store. Let the beef bourguignon cool to room temperature. Transfer it to an airtight container. It will keep in the fridge for about 3-4 days.

If you want to keep it longer, you can freeze it. Place it in a freezer-safe container and freeze for up to 3 months. When you are ready to eat, just thaw it in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally until hot.

SERVING SUGGESTIONS

Classic Beef Bourguignon pairs well with different sides. Here are some ideas for serving:

• Mashed potatoes: Creamy and fluffy potatoes soak up the rich sauce beautifully.
• Crusty bread: A fresh loaf of bread is perfect for dipping into the broth.
• Egg noodles: Serve the beef over buttered egg noodles for a comforting twist.
• Steamed vegetables: Green beans or broccoli offer a nice contrast to the heaviness of the dish.
• A simple green salad: Can lighten up the meal and add some crunch.

VARIATIONS

There are several ways to switch up this classic dish based on your tastes:

• Different meats: You can use pork shoulder or even chicken for a lighter version.
• More vegetables: Adding potatoes or peas can give extra flavor and texture.
• Make it spicy: Add some red pepper flakes or spicy sausage for a little kick.
• Swap the wine: Use different types of red wine to explore new flavors. Each wine will give a unique twist to the sauce.

FAQs

1. Can I make this dish without wine?
Yes, you can use more beef stock or broth as a substitute. However, the taste will not be as rich.

2. How long does it take to cook Beef Bourguignon?
The total cooking time is about 3 hours, but the hands-on time is much less than that.

3. Is Classic Beef Bourguignon suitable for freezing?
Yes, it freezes well. Just store it in a freezer-safe container for up to 3 months.

4. Can I use different cuts of beef?
Yes! While beef chuck is ideal, you can try brisket or round if that’s what you have on hand.

MAKE-AHEAD TIPS FOR Classic Beef Bourguignon

You can prepare parts of Classic Beef Bourguignon ahead of time. Here are some tips:

• Prep ingredients: Chop vegetables and measure out your ingredients a day before cooking.
• Cook in advance: You can fully cook the dish a day ahead. Just let it cool, store it in the fridge, and then reheat before serving.
• Sear the meat earlier: You can sear the beef and bacon earlier in the day. Store them in the fridge until you are ready to finish cooking.

Making Classic Beef Bourguignon is worth the effort. It’s a timeless dish that brings joy to any table. Enjoy cooking and sharing it with others!

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