classic beef bourguignon in a stockpot
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Classic Beef Bourguignon

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Classic Beef Bourguignon makes a rich velvety French stew from beef cooked in wine.

Beef Bourguignon, pronounced “Beouff Bourguignon” in the region of its origins, Burgundy France. This rich stew has all the humble elements of a traditional American stew but with more hidden flavor components of a classic French dish. Simple enough to make in any kitchen around the world. It is worth the few added ingredients that create these flavor notes creating a velvety upscale stew that tastes like comfort. As usual, I try to share recipes that can be done at home but have that extra about them. In this way, we can turn an everyday meal into something quite extraordinary.

What I Love About This Recipe

Classic Beef Bourguignon is comforting and flavorful while using whole food ingredients that are inexpensive. I love the classic elements of this dish. The fact that we don’t have to travel all the way to Burgundy France to enjoy the flavors of that beautiful region. Not that I wouldn’t jump on a plane in order to do so. But right in our own kitchens, we can mix up some of the best foods from other parts of the world, entirely. Foods that have made their rounds throughout the world by simply being delicious and accessible to all. I love the peasant appearance of this dish. Somehow combining humble ingredients that slow cook into something marvelous.

My favorite time to make this is on a rainy day. When the house is cozy and feels like a haven away from the wet stormy weather. A pot of Classic Beef Bourguignon is in the oven cooking away while the scent permeates the air in the house. It is classic, it is comforting and it is simple enough to make at home.

What You Will Need To Make It

2 lb beef chuck roast or stew meat cut into 2-inch cubes

5 slices thick cut bacon

2 cups sliced mushrooms

2 carrots

4 cloves garlic minced

2 celery stalks

3 cups red wine

2 cups beef stock

1 yellow onion

4 tbsp flour

2 tbsp butter

1 bay leaf

1.5 to 2 tsp sea salt

1 tbsp tomato paste

2 sprigs fresh rosemary

cracked black pepper

Tools

Stockpot or dutch oven

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 pan and begin cooking the bacon. When crisp, remove bacon with a slotted spoon.

bacon pieces cooking in a stockpot

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.

browning beef in bacon grease

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. Add a tsp of sea salt to the pot.

pouring wine over the veggies and meat

Place rosemary sprigs on top. Cover the pan and place into a 350℉ oven for 1.5 hours.

a scoop of classic beef bourguignon

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.

a table set with wine and a bowl of classic beef bourguignon

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.

classic beef bourguignon over mashed potatoes in a bowl

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 Portabello or Crimini 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.

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classic beef bourguignon in a stockpot

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classic beef bourguignon in a stockpot

Classic Beef Bourguignon

Yield: 10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 1 minute
Total Time: 1 hour 46 minutes

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
  • cracked black pepper

Instructions

    1. Begin by chopping and dicing the veggies.
    2. Cube the beef into 2-inch pieces if not already precut. Cut up the bacon into small pieces.
    3. Heat a heavy-bottomed pan and begin cooking the bacon. When crisp, remove bacon with a slotted spoon.
    4. Pat the beef with a paper towel to remove excess moisture, and sprinkle with sea salt and cracked black pepper.
    5. Add the beef chunks into the hot bacon oil and begin browning. When beef is browned on all sides remove it from the pot.
    6. Drizzle the pot with olive oil if needed, then add the carrots, celery, and onion.
    7. Sprinkle with sea salt and cracked black pepper.
    8. Add the mushrooms, garlic, and tomato paste to the pot and stir well to incorporate.
    9. Cook for about 2 minutes. Then add the beef and bacon back to the pot.
    10. Sprinkle 2 tbsp of the flour over, and stir to coat everything with the flour.
    11. Slowly pour in the wine and stock.
    12. Place rosemary sprigs on top.
    13. Cover the pan and place into a 350℉ oven for 1.5 hours.
    14. Remove from the oven and take out the rosemary sprigs.
    15. In a saucepan heat 2 tbsp of butter with 2 tbsp of flour to make a rue.
    16. Using a ladle, scoop out about a cup of the sauce from the pot. Whisk to combine with the rue.
    17. Add another ladle or about a cup of the sauce to the saucepan.
    18. Allow it to thicken and then pour the gravy into the pot.
    19. Place the pot over medium heat on the stovetop and allow it to simmer for about 3-4 minutes. Stir to combine the gravy.
    20. 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 96mgSodium: 1006mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 30g

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