Indulge in a Timeless French Classic: Classic Beef Bourguignon Recipe That’s Perfect for Any Occasion!
Experience the rich and sophisticated flavors of Classic French Beef Bourguignon. This hearty and aromatic stew features tender cuts of beef simmered to perfection in a deep-bodied red wine sauce with hints of garlic, thyme, and bold beef stock. Served over creamy mashed potatoes or crusty bread, this dish is perfect for any occasion, from intimate gatherings to lavish dinner parties. A timeless French classic, this Beef Bourguignon recipe is sure to impress your guests and leave them asking for more. Follow this recipe to indulge in a culinary masterpiece that’s sure to be a crowd-pleaser!
Ingredients
- 2 Pounds Beef Chuck Roast
- 1/4 Pound Bacon
- 1 Bottle Red Wine
- 2 Cups Beef Broth
- 2 Tbsp Tomato Paste
- 1 Onion
- 4 Carrots
- 4 Garlic Cloves
- 1 Bouquet Garni
- 2 Tbsp Flour
- 2 Tbsp Unsalted Butter
- Salt
- Black Pepper
Instructions
- Preheat the oven to 350°F.
- Cut the beef chuck roast into bite-sized pieces.
- Cut the bacon into small pieces and cook in an oven-safe Dutch oven over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside.
- Season the beef with salt and pepper, then place it in the Dutch oven with the bacon fat and cook until browned on all sides.
- Remove the beef from the Dutch oven and set aside.
- Add chopped onion, garlic, and sliced carrots to the Dutch oven and cook until softened, about 5 minutes.
- Add flour and cook for an additional 2 minutes.
- Add the cooked bacon, beef, tomato paste, bouquet garni, and enough wine and beef broth to cover the beef by an inch.
- Stir the mixture to combine, then cover the Dutch oven and place it in the preheated oven.
- Cook for 2 1/2 to 3 hours, or until the beef is tender.
- Remove the bouquet garni and skim any excess fat off the surface.
- Add salt and pepper to taste.
- Serve hot over mashed potatoes or with a fresh baguette. Enjoy!
Number of Servings
- 6-8 servings
Nutritional Information (per serving)
- Calories: 506
- Total Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Cholesterol: 136mg
- Sodium: 864mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Total Sugars: 3g
- Added Sugars: 0g
- Protein: 46g
Ask the Chef – Tips & Tricks
Cut Beef Evenly: When cutting the beef, make sure to cut it into evenly-sized pieces so that they cook evenly. Aim to cut them into bite-sized pieces so they are easy to eat and can be evenly coated with the sauce.Brown the Meat: Don’t skip the step of browning the meat. Browning adds flavor to the dish and also caramelizes the meat’s surface, making it more flavorful. Plus, it creates little brown bits on the bottom of the pot which add even more flavor to the final dish.
Use Good Quality Wine: The quality of the wine will greatly affect the taste of the dish. Choose a good quality red wine to enhance the beef’s flavors. Remember, you are cooking the dish for a long time, so any off flavors of a cheap wine will not be cooked off.
Use an Appropriate Pot: Use a Dutch oven or oven-safe pot with a lid to make this recipe. It’s important to choose a pot that retains heat well and can hold a lot of ingredients because this recipe makes plenty of serving.
Cook Slow and Steady: This recipe is all about slow cooking and a bit of patience. Cook the beef in the oven for 2 1/2 to 3 hours at a low temperature, keeping the pot covered until the meat is tender. This allows the flavors to fully develop.
Bouquet Garni: A Bouquet Garni is a bundle of fresh herbs typically tied together with a kitchen string and used to flavor soups, stews, and other dishes. This will infuse added flavor into the dish but be sure to remove it before serving.
Serve It Right: Beef Bourguignon is commonly served over mashed potatoes, but it can also be served with a crusty bread or noodles, which makes it a perfect winter meal. Serve it hot and enjoy!
