Classic Beef Bourguignon (A French Beef Stew)
Classic beef bourguignon is a rich velvety French stew made from beef slow cooked in wine. It is a comforting classic filled with flavor and a rich wine sauce that is perfect for sopping up with a piece of crusty bread.
Beef Bourguignon, pronounced “Boeuf Bourguignon” in the region of its origins, Burgundy France is a rich French stew that has all the humble elements of a traditional American simple beef stew. Only this one has a bit extra in terms of its flavor components. Luckily it is simple enough to make in any kitchen around the world including yours and mine.
The stew might imply complexity however, the cooking process is mostly prep work on the stove top. As the recipe heavily relies on slow cooking in the oven in order to achieve the perfect fork-tender beef that a classic beef bourguignon recipe is so well known for. In all honesty the recipe makes for an easy dinner, so please don’t let the cooking time mislead you. I like to serve this with crusty bread or over mashed potatoes which is not quite so classic, but worth trying. I promise.
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Beef Bourguignon Is…
- A beef stew that originated in the Burgundy region of France.
- A good choice for a dinner party or special occasion.
- A classic French stew that is easy for home cooks to prepare.
- A great way to cook a cheap meat like stew beef or chuck beef.
- A classic dish with incredible flavor that is even better the next day.
Ingredients
Beef- I use a chuck roast or a cut of meat used for stew.
Bacon- use a thick cut of bacon for best results or you can use bacon lardons.
Mushrooms- I use white mushrooms, cremini or baby Bella mushrooms but you can also use Portobello mushrooms
Celery/Carrots- use large carrots and celery stalks.
Onions- I use white onions or yellow onions for this. You can also use pearl onions if preferred.
Garlic- use large fresh garlic cloves.
Red Wine- I use cabernet sauvignon or a pinot noir wine. You can use any similar wine you would like. Just make sure to use a good wine you enjoy drinking.
Stock- use beef stock or beef broth.
Tomato Paste- use tomato paste not tomato sauce or canned tomatoes. The pastes is important in the richness of the sauce.
Flour- I use all-purpose flour.
Butter- I use salted butter but you can use unsalted butter.
Herbs- you can use a fresh or dried bay leaf. I use fresh rosemary sprigs but you can also use dried rosemary. Dried herbs are stronger than fresh so adjust smelling accordingly.
Seasoning- I use sea salt and freshly cracked black pepper. Kosher salt and Himalayan pink salt are great alternatives but you can also use standard table salt. Note, if using standard table salt reduce the salt amount slightly as table salt is often saltier than sea salt. Adjust as needed.
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Tools
Directions
Begin by chopping and dicing the veggies. Cube the beef into 2-inch pieces if not already precut. Cut up the bacon into small pieces. Heat a heavy-bottomed large pot and begin cooking the bacon. When crisp, remove bacon with a slotted spoon.
Pat the beef with a paper towel to remove excess moisture, and sprinkle with sea salt and cracked black pepper. Add the beef chunks into the hot bacon oil and begin browning. When beef is browned on all sides remove it from the pot.
Drizzle the pot with olive oil if needed, then add the carrots, celery, and onion. Sprinkle with sea salt and cracked black pepper. Add the garlic mushrooms and tomato paste. Stir well to incorporate and cook for about 2 minutes. Then add beef, and bacon back to the pot. Stir the entire contents of the pan. Sprinkle 2 tbsp. of the flour over, and stir to coat everything with the flour. Slowly pour in the wine and stock. Work up the browned bits on the bottom of the pot with a wooden spoon. Add a tsp of sea salt to the pot.
Place the bay leaf and rosemary sprigs on top. Cover the pan and place into a 350℉ oven for 1.5 hours.
Remove from the oven and take out the rosemary sprigs. In a saucepan heat 2 tbsp. of butter with 2 tbsp. of flour to make a rue. Using a ladle, scoop out about a cup of the sauce from the pot. Whisk to combine the sauce with the rue. Add another ladle or about a cup of the sauce to the saucepan.
Allow it to thicken and then pour the gravy into the pot. Place the pot over medium heat on the stovetop and allow it to simmer for about 3-4 minutes. Stir to combine the gravy.
Remove from heat and serve as a stew in a bowl with a chunk of bread or over mashed potatoes acting as a hearty gravy.
Cooking Tips
- Be sure to bring beef to room temperature before cooking.
- Pat the beef dry with a paper towel to absorb any excess moisture, then season.
- I use olive oil for the added oil to the pot but you can use avocado, vegetable or tallow for this.
- Use a good quality thick-cut bacon so that it holds up in the sauce.
- I use white button mushrooms or baby Bella mushrooms but you can sub those out for Portobello or Cremini mushrooms.
Wine To Use
Traditionally beef bourguignon is made using burgundy wine. A red wine derived from the region in which this dish was created. However, you can use other wines to make this Classic Beef Bourguignon. You want a full-bodied red wine like a Chianti, a California Pinot Noir, or a Cabernet Sauvignon. All wines will help develop the rich boldness in the sauce. It also pairs nicely with a glass of Burgundy wine or another full-bodied wine you enjoy drinking.
Serving Suggestions
There are several ways to serve Classic Beef Bourguignon, here are a few traditional ways and our favorite for you to try.
- The rich sauce, veggies and meat is excellent poured over the fluffy bed of potatoes.
- A rustic bread is great to place in the center of the table while serving the Classic Beef Bourguignon as a stew in a bowl. Allowing guests and those served to enjoy a slice dipped into the delicious sauce. Check out this No Knead Artisan Loaf. It creates a lovely homemade bread that works perfectly for this.
- One of our favorite ways to serve this and not at all traditional is over a bed of white rice. For us, it’s even better than the mashed potatoes as it adds a bit of texture that is satisfying to this dish.
How To Store
Store leftover beef bourguignon in an airtight container kept in the fridge. The stew will last for up to 5 days in the fridge. Make sure to allow the stew to come to room temperature before placing it in the fridge. To reheat, pour desired amount in to a sauce pan and heat on the stove top until warmed through.
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Classic Beef Bourguignon
A rich velvety French beef stew braised in red wine.
Ingredients
- 2 lb chuck roast or stew meat cut into 2-inch pieces
- 5 slices of thick-cut bacon
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 bay leaf
- 2 cups of sliced mushrooms
- 3 cups of red wine
- 2 cups beef stock
- 4 cloves of garlic
- 1.5-2 tsp sea salt
- 1 tbsp. tomato paste
- 2 sprigs of fresh Rosemary
- 4 tbsp. flour
- 1 tbsp. olive oil
- 2 tbsp. butter
- 1/2 tsp cracked black pepper
Instructions
- Begin by chopping and dicing the veggies.
- Cube the beef into 2-inch pieces if not already precut. Cut up the bacon into small pieces.
- Heat a heavy-bottomed pan and begin cooking the bacon. When crisp, remove bacon with a slotted spoon.
- Pat the beef with a paper towel to remove excess moisture, and sprinkle with sea salt and cracked black pepper.
- Add the beef chunks into the hot bacon oil and begin browning. When beef is browned on all sides remove it from the pot.
- Drizzle the pot with olive oil if needed, then add the carrots, celery, and onion.
- Sprinkle with sea salt and cracked black pepper.
- Add the mushrooms, garlic, and tomato paste to the pot and stir well to incorporate.
- Cook for about 2 minutes. Then add the beef and bacon back to the pot.
- Sprinkle 2 tbsp. of the flour over, and stir to coat everything with the flour.
- Slowly pour in the wine and stock. Work up the browned bits on the bottom of the pot with a wooden spoon.
- Place the bay leaf and rosemary sprigs on top.
- Cover the pan and place into a 350℉ oven for 1.5 hours.
- Remove from the oven and take out the rosemary sprigs.
- In a saucepan heat 2 tbsp. of butter with 2 tbsp. of flour to make a rue.
- Using a ladle, scoop out about a cup of the sauce from the pot. Whisk to combine with the rue.
- Add another ladle or about a cup of the sauce to the saucepan.
- Allow it to thicken and then pour the gravy into the pot.
- Place the pot over medium heat on the stovetop and allow it to simmer for about 3-4 minutes. Stir to combine the gravy.
- Remove from heat and serve as a stew in a bowl with a chunk of bread or over mashed potatoes acting as a hearty gravy.
Notes
- Be sure to bring beef to room temperature before cooking.
- Pat the beef dry with a paper towel to absorb any excess moisture, then season.
- I use olive oil for the added oil to the pot but you can use avocado, vegetable or tallow for this.
- Use a good quality thick-cut bacon so that it holds up in the sauce.
- I use white button mushrooms or baby Bella mushrooms but you can sub those out for Portabello or Crimini mushrooms.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 96mgSodium: 1006mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 30g