How do you make traditional beef bourguignon at home?

To make traditional beef bourguignon, start by browning beef chunks (such as chuck or brisket) and bacon in a heavy pot. Remove them and sauté pearl onions, carrots, and mushrooms in the same pot. Deglaze with red wine—preferably Pinot Noir or Burgundy—and add beef stock, tomato paste, garlic, and herbs like thyme and bay leaf. Return the meat to the pot and simmer on low heat or bake covered at 350°F (180°C) for 2 to 3 hours until the beef is tender. Finish by seasoning to taste and optionally adding buttered sautéed mushrooms for richness.

What type of beef works best for beef bourguignon?

Chuck beef is the ideal choice for beef bourguignon because it contains enough fat and connective tissue to become tender and flavorful after slow cooking. Brisket and stewing beef are also good options if chuck is unavailable. Cut the meat into 1.5 to 2-inch cubes to ensure even cooking. Avoid lean cuts, as they can dry out during the long cooking process.

Can I use any red wine for beef bourguignon, or does it have to be Burgundy?

While Burgundy or Pinot Noir is traditional for beef bourguignon due to their balanced acidity and lighter tannins, you can use other dry red wines like Merlot or Cabernet Sauvignon. Choose a wine you enjoy drinking, but avoid overly sweet or heavily oaked wines, as they may affect the flavor. If needed, you can reduce the wine quantity and add beef stock, though this will slightly alter the taste.

Is marinating the beef in red wine before cooking necessary?

Marinating the beef in red wine along with herbs and vegetables for several hours or overnight can deepen flavor and help tenderize the meat. However, it’s not mandatory. If you skip marinating, make sure to brown the beef well and cook it slowly to develop rich flavors and achieve tender results.

What side dishes pair well with beef bourguignon?

Traditional sides that complement beef bourguignon’s rich flavors include creamy mashed potatoes, buttered egg noodles, or steamed rice. These milder starches soak up the hearty sauce. A simple green vegetable or salad can add balance and freshness, providing a lighter contrast to the stew’s depth.

Beef Bourguignon Surf And Turf With Garlic Shrimp Stir Fry

Ingredients

Scale

6 ounces (170g) bacon for flavor, fat for sautéing

3 pounds (1.4 kg) beef brisket, chuck steak, or stewing beef

1 large carrot

1 large white onion or 12–16 pearl onions

6 cloves garlic

2 tablespoons plain flour for sauce thickening

1 pound (450g) small white or brown mushrooms

3 cups (750ml) red wine

2 to 3 cups (500-750ml) beef stock

2 tablespoons tomato paste

1 crushed beef bouillon cube

1 teaspoon fresh thyme or 3 sprigs fresh thyme

2 bay leaves

2 tablespoons fresh parsley

2 tablespoons unsalted butter

3 tablespoons olive or vegetable oil

Additional salt

Pepper

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Instructions

1-First Step: Preparation and Searing: Preheat your oven to 350°F (180°C). Begin by sautéing the chopped bacon in olive oil until crisp, then remove and set aside. Thoroughly dry the beef chunks with paper towels, season generously with salt and pepper, and brown them in the bacon fat over medium-high heat, working in batches. Browning ensures a rich flavor through caramelization. Remove browned beef and set aside.

2-Second Step: Cooking Vegetables: In the same pot, add the sliced carrots, diced onions (or pearl onions), and half of the minced garlic. Sauté until the vegetables soften and become aromatic, around 5-7 minutes. Return the cooked bacon and beef to the pot, and sprinkle the flour over the ingredients. Stir constantly for a few minutes to cook out the raw flour and begin thickening the sauce with a slight browning.

3-Third Step: Aromatics and Liquids: Mix in the tomato paste and stir well. Pour in the red wine along with beef stock until the meat is just covered. Add the crushed bouillon cube if using, fresh thyme, bay leaves, and season with salt and pepper. Bring the mixture to a gentle simmer to start melding flavors.

4-Fourth Step: Slow Cooking: Cover the pot and transfer it to the preheated oven. Allow the beef bourguignon to cook slowly for 2 to 3 hours, or until the beef is tender and begins to fall apart. This slow roasting method develops the deep, complex flavors characteristic of this classic dish.

5-Fifth Step: Mushroom Preparation: During the last 5 to 10 minutes of cooking, sauté the quartered mushrooms in unsalted butter with the remaining garlic until they are golden and seasoned to taste. Add mushrooms late in the process to maintain their texture and flavor, preventing them from becoming soggy.

6-Final Step: Finishing and Serving: Remove the pot from the oven and strain the sauce, discarding the herbs. Skim off excess fat from the surface. Return the sauce to the pot, reduce gently if needed to achieve your preferred thickness, and adjust seasoning. Add back the beef and mushrooms, warming them thoroughly. Garnish with fresh parsley before serving. Pair your beef bourguignon with mashed potatoes, noodles, or crusty bread for a classic, satisfying meal.

Last Step:

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Notes

💡 Marinate the beef overnight for deeper flavors.
🍖 Opt for well-marbled beef cuts for juicy tenderness.
🕐 Allow the stew to rest post-cooking to meld flavors.

Author: Brandi Oshea
Prep Time: 40 minutes
Resting Time: 15 minutes
Cook Time: 3 hours
Category: Dinner
Method: Oven
Cuisine: French
Diet: Nut-Free

Nutrition

Serving Size: 1 serving
Calories: 685
Sugar: 3g
Sodium: 1300mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 53g
Cholesterol: 210mg