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Classic Beef Bourguignon

Classic Beef Bourguignon: Elevate Your Home Cooking Game

Classic Beef Bourguignon is a tender and rich French dish that elevates home cooking with its comforting flavors.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 8 oz Bacon Provides a smoky flavor; can omit for lighter option
  • 2 lbs Beef Chuck Cut into 2” pieces
  • 2 tbsp Unsalted Butter Can substitute with olive oil for dairy-free
  • 1 large Yellow Onion Adds sweetness; can swap with shallots
  • 4 medium Carrots Enhances sweetness and texture
  • 3 cloves Garlic Provides aromatic depth
  • 2 tbsp Tomato Paste Contributes umami richness
  • 2 tbsp All-Purpose Flour Omit for gluten-free, use cornstarch
  • 2 cups Burgundy Wine Key flavor component; any bold red wine can work
  • 3 cups Beef Stock Adds richness; use vegetable stock for lighter version
  • 1 tbsp Better than Bouillon Beef Bouillon Boosts beef flavor; can skip if concentrated stock is used
  • 1 tbsp Fresh Thyme For herbal notes; can use dry thyme
  • 2 leaves Bay Leaves Contributes earthy notes; omit if unavailable
  • 1 cup Frozen Pearl Onions Adds sweetness; fresh shallots can be used
  • 8 oz Cremini Mushrooms Enhances umami flavor; can use button mushrooms
  • 1 tbsp Kosher Salt For seasoning; sea salt is an alternative
  • 1 tsp Freshly Cracked Pepper Use ground pepper if whole peppercorns aren’t available
For the Garnish
  • 2 tbsp Chopped Fresh Parsley Optional for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare bacon by cooking diced bacon in a Dutch oven over medium heat for 5–7 minutes until browned.
  2. Sear beef chuck cubes in the same Dutch oven over medium-high heat for 3–4 minutes on each side until browned.
  3. Sauté diced yellow onions and chopped carrots in the rendered bacon fat for 5–6 minutes until softened.
  4. Mix in tomato paste and flour, stirring for 2 minutes to cook the flour and enhance flavors.
  5. Deglaze with Burgundy wine, scraping the bottom of the pot for about 3–4 minutes.
  6. Combine ingredients by adding beef stock and Better than Bouillon, along with seared beef and cooked bacon.
  7. Cover the Dutch oven and bake in the preheated oven for 2.5 hours.
  8. Add sautéed cremini mushrooms and frozen pearl onions, then return to oven uncovered for 45–60 minutes.
  9. Allow the dish to rest for 30 minutes before serving and garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 8mgCalcium: 40mgIron: 4mg

Notes

A Dutch oven is recommended for even cooking. Always let the dish rest for at least 30 minutes before serving for the best flavor.

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