Beef Bourguignon
Beef Bourguignon is a classic French dish that showcases tender beef slow-cooked in red wine with mushrooms and aromatic herbs, creating a hearty and flavorful stew perfect for gatherings or a cozy dinner.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef chuck in batches, ensuring it's well-seared on all sides. Remove and set aside each batch when done.
- 3
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for 2 minutes to remove the raw flour taste.
- 5
Pour in the red wine and beef broth, and add the tomato paste, then stir until smooth. Return the browned beef to the pot, making sure it’s submerged in the liquid.
- 6
Add the sliced carrots, quartered mushrooms, bay leaf, and thyme sprigs into the pot. Season with salt and pepper to taste.
- 7
Bring the stew to a simmer, cover the pot, and transfer it to the preheated oven. Bake for about 2 to 2.5 hours until the beef is fork-tender.
- 8
Once cooked, remove the pot from the oven and discard the bay leaf and thyme sprigs. Adjust seasoning with more salt and pepper if needed before serving.
Cook notes
Tips
For best results, marinate the beef in red wine overnight for deeper flavor.
Pair with some crusty baguette to soak up the sauce.
Let the stew sit for a few hours or overnight in the refrigerator to enhance flavors.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool the beef bourguignon completely before refrigerating or freezing.
- Reheat gently on the stove over low heat to prevent the beef from becoming tough.
- It tastes even better the next day as the flavors continue to develop.
Substitutions
- Use a different cut of beef like brisket or round if chuck is unavailable.
- Replace red wine with a good quality non-alcoholic red wine or beef broth.
- If you don't have fresh thyme, dried thyme can be used at half the amount.
What to Serve With
- Crusty French baguette
- Mashed potatoes
- Steamed green beans
Common Mistakes
- Don't rush the browning process; it adds depth of flavor to the dish.
- Avoid using low-quality wine; it affects the overall taste of the stew.
- Ensure not to overcook the vegetables; they should maintain a bit of texture.
Recipe FAQ
Can I make Beef Bourguignon in a slow cooker?
Yes, you can cook it in a slow cooker on low for about 6-8 hours after browning the meat and sautéing the onions and garlic.
What type of wine should I use?
Use a dry red wine like Burgundy or a Pinot Noir for the best flavor.
How do I store leftover Beef Bourguignon?
Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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