There's nothing quite like the rich, savory aroma of Classic Beef Bourguignon filling your kitchen on a chilly evening. This iconic French dish transforms humble ingredients into a luxurious, slow-simmered stew that warms the soul and impresses every guest at the table.

My love affair with Beef Bourguignon began when I first tried it at a small Parisian bistro on a rainy afternoon. Recreating it at home became a culinary adventure that I’m excited to share with you. Ready to turn a simple pot of stew into a masterpiece? Let’s dive in.

Why You'll Love This Classic Beef Bourguignon

Get ready to discover the ultimate comfort food. This Classic Beef Bourguignon is a timeless recipe that delivers on every front.

First off, the depth of flavor is unmatched. The combination of tender beef, earthy mushrooms, smoky bacon, and a red wine-infused sauce creates layers of richness that taste like pure indulgence.

It’s perfect for both special occasions and everyday meals. While it’s impressive enough to serve at a dinner party, it’s also a comforting, make-ahead option for busy weeks.

Speaking of convenience, this dish is surprisingly easy to make. Although it requires some time to cook, the steps are straightforward, making it ideal for both seasoned cooks and beginners alike.

Lastly, the versatility of this dish will win you over. Serve it over creamy mashed potatoes, buttered noodles, or crusty bread for a satisfying meal that can be tailored to any preference. Ready to get started? Let’s talk ingredients.

Ingredients Notes

The beauty of Classic Beef Bourguignon lies in its simple yet carefully chosen ingredients. Here’s what you’ll need to create this stunning dish:

Beef Chuck Roast: This cut of beef is perfect for slow cooking. Its marbled fat keeps the meat tender and flavorful as it simmers. Cut it into large, even chunks to ensure even cooking.

Red Wine: Choose a dry, full-bodied red like a Burgundy or Pinot Noir. The wine is the star of the sauce, so pick something you’d enjoy drinking.

Smoked Bacon: Adds a smoky depth and richness to the dish. Chop it into small pieces and render the fat to create a flavorful base.

Carrots and Pearl Onions: These vegetables add a subtle sweetness and balance to the dish. If pearl onions are unavailable, quartered shallots are a great alternative.

Cremini Mushrooms: Their earthy flavor pairs perfectly with the beef and wine. Sauté them to enhance their texture and taste.

Garlic, Tomato Paste, and Herbs: Essential for building layers of flavor. Don’t skip the bouquet garni—a bundle of thyme, bay leaves, and parsley stems tied together—to infuse the sauce with herbaceous notes.

Beef Stock: Enhances the sauce’s richness and ensures the stew doesn’t become overly thick from the wine alone.

You’ll also need a large Dutch oven or heavy-bottomed pot for even cooking and heat distribution.

How To Make This Classic Beef Bourguignon

Making Classic Beef Bourguignon is a labor of love, but the results are well worth the effort. Here’s how to do it step by step:

Prepare the Base: Begin by rendering the fat from your chopped bacon in a large Dutch oven over medium heat. Once crispy, remove the bacon and set it aside, leaving the rendered fat in the pot.
Brown the Beef: Pat the beef chuck roast chunks dry and season generously with salt and pepper. Sear them in the hot bacon fat until browned on all sides. Work in batches to avoid overcrowding the pan, then set the beef aside.
Sauté the Vegetables: Add diced carrots and pearl onions to the pot. Cook until lightly caramelized, then stir in minced garlic and tomato paste. Cook for an additional minute to enhance their flavors.
Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly, then add the beef stock, bouquet garni, and browned beef chunks.
Simmer Low and Slow: Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let it cook for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thickened.
Cook the Mushrooms: While the stew simmers, sauté the cremini mushrooms in a separate skillet with butter until golden brown. Add them to the pot during the last 30 minutes of cooking.
Serve and Enjoy: Discard the bouquet garni before serving. Garnish with freshly chopped parsley and serve over your favorite starch or crusty bread.

This dish gets better the longer it sits, so don’t be afraid to make it ahead of time.

Storage Options

Have leftovers? Classic Beef Bourguignon stores beautifully, making it ideal for meal prep.

Refrigerator: Store the stew in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock if the sauce thickens too much.

Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Pro Tip: Always store the stew separate from any starch (like mashed potatoes or noodles) to maintain texture and freshness.

Variations and Substitutions

The versatility of Classic Beef Bourguignon allows you to customize it to suit your taste or dietary needs. Here are some ideas:

Vegetarian Option: Replace the beef with hearty vegetables like eggplant or root vegetables, and swap the beef stock for vegetable broth.
Wine-Free Version: Use an equal amount of beef stock and a splash of balsamic vinegar for depth of flavor.
Pork Substitution: Use pancetta instead of bacon for a slightly sweeter, more delicate flavor.
Gluten-Free: If thickening the sauce with flour, substitute with a gluten-free option like cornstarch or arrowroot.

Feel free to experiment and make this dish your own. Whether you stick to tradition or try something new, you’re in for a treat.

With its rich, complex flavors and melt-in-your-mouth texture, Classic Beef Bourguignon is a recipe you’ll treasure for years to come. Gather your ingredients, take your time, and enjoy the process of creating a dish that’s as comforting as it is unforgettable. Bon appétit!