Beef Bourguignon with Red Wine

why make this recipe

Beef Bourguignon is a classic French dish that brings warmth and flavor to any dinner table. It is rich and hearty, making it perfect for a cozy family meal or a special occasion. Slow-cooked to perfection, this dish allows the flavors to blend beautifully, resulting in tender beef and delightful, aromatic sauce. The combination of red wine and herbs creates a comforting experience that is hard to resist.

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how to make Beef Bourguignon

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 cups red wine (preferably Burgundy)
• 1 cup beef broth
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste
• 2 cups mushrooms, quartered
• 2 tablespoons butter
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the chopped bacon over medium heat until browned. Remove the bacon and set aside, leaving the fat in the pot.
3. Add the beef cubes to the pot and brown them on all sides.
4. Once browned, add the chopped onions, carrots, and garlic, sautéing until softened.
5. Stir in the tomato paste, then add the wine and beef broth.
6. Add the bacon back in along with the bouquet garni, salt, and pepper. Bring to a simmer.
7. Cover the pot and transfer it to the oven. Cook for 2-3 hours until the beef is tender.
8. In the last hour of cooking, add the quartered mushrooms.
9. Once done, remove the bouquet garni, adjust seasoning if necessary.
10. Serve hot, garnished with fresh parsley.

how to serve Beef Bourguignon

Beef Bourguignon is best served hot. You can pair it with crusty bread, mashed potatoes, or a side of buttered noodles to soak up the rich sauce. Garnishing with fresh parsley adds a pop of color and freshness to the dish. It also makes for a delightful main course when hosting guests.

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how to store Beef Bourguignon

To store Beef Bourguignon, let it cool completely before placing it in an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months. When ready to eat, reheat in a pot on the stove over low heat until warmed through, adding a little broth or water if it has thickened.

tips to make Beef Bourguignon

• Choose a good-quality red wine; it makes a big difference in flavor.
• Be patient with browning the beef and vegetables; this step adds depth to the dish.
• If you want a richer sauce, you can reduce the wine a little before adding the beef broth.
• Feel free to add other vegetables like potatoes or peas for variety.

variation

You can customize Beef Bourguignon by adding different herbs like rosemary or using pearl onions instead of chopped onion for a sweeter flavor. Some people also like to add a splash of brandy for extra richness.

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FAQs

1. Can I make Beef Bourguignon in a slow cooker?
Yes, you can! After browning the beef and vegetables, transfer everything to a slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours.

2. What type of wine should I use?
A medium to full-bodied red wine works best. Burgundy is traditional, but you can also use a good-quality Cabernet Sauvignon or Merlot.

3. Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast or round, but ensure they are suitable for slow cooking to get that tender texture.

Beef Bourguignon

A classic French dish, Beef Bourguignon is slow-cooked with red wine and herbs for a rich, hearty meal that's perfect for special occasions.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 cups red wine (preferably Burgundy) Good-quality red wine recommended
• 1 cup beef broth
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste
• 2 cups mushrooms, quartered Add in the final hour of cooking
• 2 tablespoons butter
• Fresh parsley for garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the chopped bacon over medium heat until browned. Remove the bacon and set aside, leaving the fat in the pot.

Cooking

1. Add the beef cubes to the pot and brown them on all sides.
2. Once browned, add the chopped onions, carrots, and garlic, sautéing until softened.
3. Stir in the tomato paste, then add the wine and beef broth.
4. Add the bacon back in along with the bouquet garni, salt, and pepper. Bring to a simmer.
5. Cover the pot and transfer it to the oven. Cook for 2-3 hours until the beef is tender.
6. In the last hour of cooking, add the quartered mushrooms.
7. Once done, remove the bouquet garni, adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Notes

Best served hot with crusty bread or mashed potatoes. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]