Beef Bourguignon (or Boeuf Bourguignon) is a classic French dish that has become a beloved comfort food around the world. Originating from the Burgundy region of France, this rich and hearty stew is known for its tender beef, aromatic vegetables, and deep flavors, all cooked slowly in a red wine sauce. Whether it's a special occasion or a cozy family meal, this dish brings the elegance and warmth of French cuisine to any table.

The key to a perfect Beef Bourguignon lies in the slow braising process, where the meat is simmered in red wine and broth until it becomes melt-in-your-mouth tender. This recipe is a celebration of bold flavors, with savory beef, earthy mushrooms, smoky bacon, and fragrant herbs all coming together in a delicious symphony of taste. Prepare to indulge in a dish that not only warms your body but also captures the essence of French culinary tradition.

Ingredients (Serves 6)

• Beef chuck roast: 1.2 kg (cut into 4-5 cm cubes)
• Olive oil: 2 tablespoons
• Bacon: 150 grams (cut into small pieces)
• Yellow onions: 2 medium (diced)
• Carrots: 2 medium (peeled and sliced)
• Garlic: 4 cloves (minced)
• Mushrooms: 300 grams (sliced)
• Red wine (Burgundy is ideal): 750 ml
• Beef broth: 500 ml
• Tomato paste: 2 tablespoons
• Herbs de Provence: 1 tablespoon
• Bay leaves: 2
• Fresh thyme: 2 sprigs
• Salt: 1 teaspoon
• Black pepper: ½ teaspoon
• Butter: 1 tablespoon (for finishing)
• Flour: 2 tablespoons (for thickening)

Instructions

1. Prepare the Meat: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Once browned, remove the beef from the pot and set aside.
2. Cook the Bacon: In the same pot, add the bacon and cook until crispy and browned, about 5-7 minutes. Remove the bacon and set it aside with the beef.
3. Sauté Vegetables: Add the remaining olive oil to the pot. Add the onions, carrots, and garlic. Sauté for about 5 minutes until the vegetables soften and the onions become translucent.
4. Deglaze the Pot: Stir in the tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half (around 10 minutes).
5. Simmer the Stew: Add the beef back into the pot, along with the bacon, beef broth, herbs de Provence, bay leaves, and thyme. Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Let it cook for about 2-3 hours, or until the beef is fork-tender.
6. Sauté the Mushrooms: While the stew is cooking, sauté the mushrooms in a separate pan with butter over medium heat for about 5 minutes, until golden brown. Set aside.
7. Finish the Dish: Once the beef is tender, remove the pot from heat. Discard the bay leaves and thyme sprigs. Stir in the sautéed mushrooms. If you prefer a thicker sauce, you can make a slurry by mixing flour with a bit of broth, then stirring it into the stew. Allow the stew to simmer for another 10 minutes to thicken.
8. Serve: Ladle the Beef Bourguignon into bowls and garnish with fresh parsley. Serve with mashed potatoes, crusty bread, or buttered noodles for a complete meal.

Nutrition (Per Serving)

• Calories: 450 kcal
• Protein: 35 grams
• Fat: 25 grams
• Carbohydrates: 20 grams
• Fiber: 3 grams
• Sugar: 5 grams
• Sodium: 800 mg

Note: Nutritional values are estimates based on the ingredients used in this recipe.

Tips and Tricks for the Perfect Beef Bourguignon

• Use a Good Quality Red Wine: The wine is a key ingredient in this dish, so choose a good quality bottle of Burgundy wine or any dry red wine you enjoy drinking. The wine’s flavor will greatly influence the final dish.
• Brown the Meat Properly: Don’t skip the step of browning the beef. It adds depth of flavor to the stew and creates those savory caramelized bits at the bottom of the pot that enhance the overall taste.
• Make it Ahead of Time: Beef Bourguignon is even better the next day! The flavors continue to develop as it sits, so consider making it a day ahead for even more delicious results.
• Thicken the Sauce: If you prefer a thicker sauce, you can mix a bit of flour with cold water to create a slurry, then stir it into the stew toward the end of the cooking time.
• Add More Vegetables: Feel free to add other vegetables like pearl onions, parsnips, or potatoes to make the dish heartier.

A Note From Me: Why You’ll Love Beef Bourguignon

Beef Bourguignon is not just a meal; it’s an experience. Cooking this dish allows you to immerse yourself in the timeless flavors of French cuisine while also filling your kitchen with irresistible aromas. While it may take time, the process of slow-cooking the beef in red wine is well worth the effort. This dish is perfect for cozy family gatherings, holiday meals, or when you just need to indulge in something comforting and delicious. The complexity of flavors, paired with the tender beef and vegetables, makes Beef Bourguignon a dish that will surely become a favorite.