Few dishes define comfort quite like Classic Beef Bourguignon—a French stew that simmers tender beef, aromatic vegetables, herbs, and red wine into an irresistibly rich, soul-warming experience. Whether it’s a chilly evening or a special dinner with loved ones, this timeless recipe belongs at the heart of your cozy dinner recipes rotation.
Ingredients – What You’ll Need for a Classic Beef Bourguignon
Main Ingredients:
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2.5 lbs (1.1 kg) beef chuck, cut into 2-inch cubes
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2 tbsp olive oil
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6 oz (170 g) pancetta or thick-cut bacon, diced
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2 carrots, peeled and sliced
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1 large yellow onion, diced
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4 garlic cloves, minced
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2 tbsp tomato paste
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2 tbsp all-purpose flour
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3 cups (750 ml) dry red wine (e.g., Burgundy or Pinot Noir)
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2 cups (500 ml) beef broth (low sodium)
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1 bay leaf
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4 sprigs of thyme (or 1 tsp dried thyme)
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1 tsp salt and ½ tsp freshly ground pepper
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1 tbsp Worcestershire sauce (optional, for added depth)
For Finishing:
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1 tbsp unsalted butter
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10–12 pearl onions, peeled (or 1 small white onion, chopped)
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8 oz (225 g) button or cremini mushrooms, halved
Required Kitchen Tools
To prepare this French classic at home, you’ll need:
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Large Dutch oven or heavy-bottomed pot with a lid
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Chef’s knife and cutting board
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Wooden spoon or spatula
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Measuring cups and spoons
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Tongs or slotted spoon
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Small skillet (for finishing the mushrooms and onions)
Step-by-Step Instructions – How to Make Classic Beef Bourguignon
1: Brown the Bacon and Beef
In a Dutch oven over medium heat, cook the diced pancetta or bacon until crisp. Use a slotted spoon to remove it and set aside. Pat the beef dry with paper towels (important for browning), then brown the pieces in batches in the bacon fat. Remove and set aside.
2: Sauté Vegetables
In the same pot, add a bit of olive oil if needed and sauté the chopped onions and carrots for 5–6 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
3: Build the Base
Return the beef and bacon to the pot. Stir in tomato paste and sprinkle with flour. Toss to coat the meat and vegetables, cooking for 1–2 minutes to remove the raw flour taste.
4: Add Liquids and Herbs
Pour in the wine and beef broth, scraping the bottom to deglaze. Add the bay leaf, thyme, salt, pepper, and Worcestershire sauce. Bring the pot to a gentle simmer.
5: Slow Cook the Stew
Cover and place the Dutch oven in a preheated oven at 325°F (160°C) for about 2.5 to 3 hours, or until the beef is fall-apart tender.
6: Prepare Mushrooms and Pearl Onions
In the final 30 minutes of cooking, melt butter in a small skillet. Sauté mushrooms and pearl onions over medium heat until caramelized and tender, about 10 minutes. Set aside.
7: Final Touches
Once the beef is done, remove the pot from the oven. Skim any excess fat, then gently fold in the mushrooms and onions. Simmer uncovered on the stovetop for 10–15 minutes to thicken the sauce slightly, if needed.
Helpful Tips for Perfecting Your Cozy Beef Bourguignon
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Choose the right wine: A dry, full-bodied red like Burgundy, Merlot, or Pinot Noir adds richness. Avoid sweet wines.
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Don’t rush the sear: Proper browning of the meat creates deep flavor—work in batches.
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No Dutch oven? You can simmer on the stovetop or use a slow cooker after browning.
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Make ahead: This dish tastes even better the next day as the flavors continue to develop.
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Garnish for flair: Fresh parsley, lemon zest, or a dollop of crème fraîche adds elegance and balance.
Conclusion
This Classic Beef Bourguignon is more than just a recipe—it’s a culinary journey through the heart of French cooking. With tender beef, rich wine sauce, and hearty vegetables, it’s a perfect centerpiece for your cozy dinner recipes collection.
Whether you’re serving guests or treating yourself to a slow-cooked masterpiece, this dish brings comfort, flavor, and elegance to the table. One bite, and you’ll understand why it has stood the test of time.
So light a candle, pour a glass of red, and cozy up with a bowl of one of the most beloved stews in the world. Bon appétit!
