Delish Beef Bourguignon

Ever have one of those rainy Sundays where you want something cozy simmering on the stove, filling your home with warmth and that irresistible, savory aroma? Enter: Beef Bourguignon. A soul-soothing stew that hails from France, this dish turns humble beef and vegetables into an elegant, rich, velvety masterpiece. It’s not just a meal; it’s an experience. Perfect for impressing guests or just treating yourself like the royalty you truly are. Trust me, after a bite, you’ll want to french-kiss Julia Child.

Ah, Delish Beef Bourguignon—frequently requested in my household, especially by my husband who lovingly refers to it as “that fancy beef stew thing.” The first time I made it, it was a complete mess. I mean, wine splashed everywhere and I accidentally caramelized the onions too much (a blessing in disguise) but oh man, it was a labor of love. Each time since then, it’s become easier, and my little catastrophe of a first attempt is now a funny memory. My kids even cheer when they see those hearty bowls coming.

How to Make It

So, let me walk you through this. Picture me, wine glass in hand, explaining as I go. Start by browning your beef chunks (hello flavor magic) in a good-sized pot. That fun “f” word—fond—will build up and make your kitchen smell like a five-star restaurant. Toss in some onions and carrots, like you’re painting a masterpiece with your stew. Adding garlic? Sure, I like a little more than the recipe says because can it ever be too much? Then pour your wine—don’t skimp—your stew deserves the good stuff. Let it bubble away happily.

✔Ingredient Notes

– Beef: Chuck is your friend here. I once used sirloin, and oops, not great. Stick to the cheap cuts; they play well.
– Red Wine: Use a decent one. Cheap wine = cheap taste. Just don’t grab a cooking wine. Mistake 101.
– Thyme: I’ve run out before and felt lost. Fresh works wonders, dried is fine, but don’t skip it. Seriously.
– Garlic: More of a personal challenge than an ingredient—can you ever have too much?

✔Recipe Steps

1. Brown beef chunks until seared.
2. Sauté onions and carrots until soft.
3. Add garlic and enjoy that lovely aroma.
4. Pour in red wine and bring to simmer.
5. Stir in beef, thyme, and bay leaf.
6. Simmer slowly, letting all those flavors meld together.

What to Serve It With

Perfect with crusty bread to mop up the sauce or buttery mashed potatoes that soak up every last drop of rich goodness.

✔Tips & Mistakes

Don’t rush the simmer. The longer the better. Otherwise, you might chew and chew, wondering what went wrong.

✔Storage Tips

Got leftovers? Lucky you! Toss in an airtight container, fridge it up. It’s dreamy cold—even for a cheeky breakfast—or reheat gently and relive the magic. Don’t microwave it to oblivion unless rubber beef is your thing.

✔Variations and Substitutions

If your fridge is bare, no worries. I’ve swapped mushrooms for carrots, or even used some leftover chicken when the beef too pricey. Not exactly classic, but still darn good. Honey can switch with sugar in a pinch, and if you don’t have thyme, maybe rethink life? Joking… a bit.

Frequently Asked Questions

Delish Beef Bourguignon

A rich and savory classic French stew made with tender beef braised in red wine and aromatic vegetables.

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Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb beef chuck, cut into 2-inch cubes
• ▢ 4 slice bacon, chopped preferably smoked
• ▢ 2 cup red wine Burgundy or Pinot Noir preferred
• ▢ 1 cup beef broth
• ▢ 1 tbsp tomato paste
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp all-purpose flour
• ▢ 2 clove garlic, minced
• ▢ 1 medium onion, chopped
• ▢ 1 cup carrots, sliced
• ▢ 8 oz button mushrooms, halved
• ▢ 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• ▢ 2 tbsp butter
• ▢ 1 bay leaf bay leaf
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C). In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside.
• Pat beef cubes dry and season with salt and pepper. Brown the beef in the bacon fat in batches, about 5 minutes per batch. Remove and set aside.
• Add olive oil to the pot if needed. Sauté onions, carrots, and garlic until softened, about 5 minutes.
• Return beef and bacon to the pot. Stir in tomato paste and sprinkle with flour; cook for 2 minutes to brown the flour.
• Pour in red wine and beef broth; scrape the bottom of the pot to loosen browned bits. Add thyme and bay leaf.
• Bring mixture to a simmer, cover, and transfer the pot to the oven. Cook for 2.5 to 3 hours, until beef is tender.
• In a skillet, melt butter and sauté mushrooms until golden. Add mushrooms to the stew during the last 30 minutes of cooking.
• Remove bay leaf, adjust seasoning with salt and pepper, and serve hot with crusty bread or mashed potatoes.

Notes

Let the stew rest a few minutes before serving to develop flavors. Pairs excellently with a glass of red wine.