How to make Beef Bourguignon? (Rich and Flavorful)

With a deep, rich flavor from red wine, this beef bourguignon is a modern take on a traditional French stew. In a flavorful broth, tender meat, mushrooms, carrots, potatoes, and bacon are cooked.

Try this dish; Julia Child was well-known for it, and while it does take some time to prepare, it’s not that challenging.

Beef Bourguignon: What is it?

A recipe for beef stew is called beef Bourguignon (pronounced “bef bur-gee-nyon”). The amount of wine added to the broth gives it a rich flavor and sets this recipe apart from a typical stew.

Garlic, mushrooms, carrots, onions, and other ingredients complete this dish. Until soft, the entire item bakes in the oven.

Ingredients for beef bourguignon

The procedures in this recipe have been somewhat simplified from those in Julia Child’s Beef Bourguignon (and ingredients slightly adapted).

BEEF Chuck beef is my preferred option when choosing meat for bourguignon or stew because it cooks up so tender, but stewing meat also works nicely. Pick well-marbled meat.

VEGETABLES You can use any root vegetable in this recipe. Baby potatoes don’t need to be peeled and maintain their shape properly. I add the potatoes, but if you’d rather, omit them and serve this meal over mashed potatoes.

If you can locate pearl onions, use those instead—stew is very fantastic with them!

HERBS The flavor of this slow-cooked masterpiece is enhanced by fresh herbs like thyme, rosemary, and bay leaf, however, dried herbs can be used instead if that’s what you have.

 Beef Bourguignon with wine

In this dish, the broth is flavored with wine. Pick a dry red wine like Pinot Noir, Cabernet, or Merlot for the dish; it will add to the rich richness that has made it so well-known.

It’s not necessary to spend a lot of money on wine for cooking, but pick something you enjoy drinking. Cooking wine is not recommended for this recipe because of its poor flavor.

Any wine?

Most of the time, I will propose substituting alcohol in recipes, but the wine is the dominant flavor in this one (just like coq au vin).

In this situation, even if the beef stock may be used in its place, I advise constructing a beef stew with tastes that aren’t as dependent on wine.

Although there are non-alcoholic wine varieties, I find that they tend to taste more like juice and, depending on the brand, may not work well in this recipe.

If wine is called for in any of the recipes below, it is only called for in a little amount and can be replaced with more broth.

Bourguignon Recipe

1. Sauté the bacon. According to the recipe below, remove the bacon but leave the grease in the pan.
2. With a paper towel, dab the steak to dry it. Over medium-high heat, fry the bacon in small batches. Take out of the pan.
3. Sauté carrots and onions (with a bit of flour).
4. Re-add the beef to the pot, then whisk in the wine, herbs, and other seasonings.
5. Bake the dish using the instructions below and cover it with a lid.
6. After the stew has finished cooking, top with cooked bacon.

Advice for Excellence

Although Bourguignon sounds elegant, it can be made very simply with a few simple techniques.

• Trim off any visible fat from well-marbled meat.
• To ensure that the meat has a beautiful crust, sear it in tiny batches without over-stirring.
• Add a tablespoon or two of butter when frying the onion and carrot if needed.
• The secret to this recipe’s fantastic flavor (and texture) is cooking it low and slow. Although bourguignon can be simply simmered on the stove, we like to bake this stew in the oven.
• Although dried herbs can be substituted, fresh herbs are preferable.
• The bacon should be added at the very end, but save some for garnish!
• This is one of those dishes that tastes just as wonderful (or almost better) the second day, just like chili and lasagna!

What to Eat With Bourguignon of Beef

• If you choose not to add potatoes to the stew, you can serve it with handmade egg noodles or garlic mashed potatoes.
• Bourguignon pairs well with more elegant side dishes like roasted asparagus with tarragon vinaigrette or sauteed Brussel sprouts.
• Ideal when served with handmade French bread or cheese puffs on the side.

Recipe for Bourguignon

Fresh vegetables and tender beef combine to create the elegant, savory dish known as bourguignon.

Ingredients

• ½ pound bacon chopped
• 3 pounds chuck cubes or stewing beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 onion chopped
• 2 carrots chopped
• 3 tablespoons flour
• 4 cups beef broth heated
• 2 cups red wine
• 12 ounces mushrooms
• 1 pound of baby potatoes optional
• 3 tablespoons tomato paste
• 3 cloves garlic minced
• 2 sprigs of fresh thyme or ½ teaspoon of thyme leaves
• 1 sprig of fresh rosemary or ½ teaspoon dry rosemary
• 1 bay leaf
• parsley for serving

Instructions

1. Set the oven to 325 F.
2. bacon should be crisped up. Remove the bacon from the pan, leaving the grease behind.
3. Salt and pepper the beef after patting it dry with a paper towel. In tiny batches, fry in the bacon grease. Take out of the pan and place aside.
4. Cook the onions and carrots in the pan for only two to three minutes, or until the onion starts to soften. Cook for 2-3 minutes, then add the beef and flour back to the pan.
5. Include the following: broth, wine, mushrooms, tomato paste, garlic, thyme, rosemary, and bay leaf. Bake for 2 1/2 to 3 hours covered.
6. Bacon is then stirred in before being served.

Notes

You may either add potatoes to this stew or omit them and serve it over mashed potatoes.

Trim any visible fat from well-marbled beef before purchasing (chuck is our favorite).

Pick a dry red wine, such as Merlot, Cabernet, or Pinot Noir.

The bacon should be added at the very end, but save some for garnish!

Cornstarch and water should be combined in equal amounts to further thicken the stew after baking. While whisking, gradually add to cooking stew until desired consistency is achieved.

Nutrition information

Calories: 753 | Carbohydrates: 26g | Protein: 56g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 1204mg | Potassium: 1927mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3578IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 7mg