Savory Beef Bourguignon: Comfort Food at Its Best

When it comes to comfort food, few dishes can compete with the rich, savory goodness of Beef Bourguignon. Imagine tender chunks of beef swimming in a luscious red wine sauce, infused with aromatic herbs and kissed by the warmth of slow cooking. The smell wafts through your home like a warm hug on a cold day, making even the grumpiest of household members crack a smile. For more inspiration, check out this cheesy beef wraps recipe.

This classic French dish is not just for special occasions; it’s perfect for cozy dinners with family or impressing friends at your next gathering. I remember the first time I made Beef Bourguignon; my friends declared me a culinary wizard. hearty French onion pot roast The joy on their faces as they savored every bite was priceless, and I knew then that this dish would forever hold a special place in my heart.

One evening, as I served this dish to my family, my dad exclaimed that he could marry it if it were legal. That’s how good it is!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Choose well-marbled cuts for tenderness and flavor; about 2-3 pounds should do. decadent chocolate pound cake.
• Red Wine: Use a good quality dry red wine like Burgundy or Pinot Noir; it greatly enhances the flavor.
• Carrots: Fresh carrots add sweetness and color; peel and cut them into thick rounds for best texture.
• Mushrooms: Opt for cremini or button mushrooms; they soak up flavors beautifully while adding earthiness.
• Onions: Yellow onions are ideal here; they caramelize well and add depth to your sauce.
• Garlic: Fresh garlic cloves elevate the aroma; always prefer fresh over powdered when possible.
• Thyme and Bay Leaves: Fresh thyme offers an aromatic touch; bay leaves add subtle complexity to the sauce.
• Beef Broth: A low-sodium beef broth helps control salt levels while enriching the dish’s flavor.
• Bacon or Lardons: Adds smoky richness; sauté until crispy before adding other ingredients for extra flavor.
• Butter and Olive Oil: For sautéing vegetables and browning meat, creating a flavorful base for your stew. flavorful turkey spring rolls.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Bacon: In a large Dutch oven over medium heat, cook diced bacon until crispy. This step creates an aromatic base that will make your kitchen smell divine.

Brown the Beef: Remove bacon and set aside. In the same pot, sear beef chunks in batches until browned all over. This caramelization adds depth to your final dish.

Add Vegetables: Toss in chopped onions and garlic after browning beef. Sauté until onions turn translucent and fragrant—about 5 minutes will do!

Pour in Red Wine: Deglaze the pot with red wine, scraping up those tasty browned bits from the bottom. Let it simmer for about 10 minutes to enhance flavors.

Add Broth and Herbs: Stir in beef broth along with thyme sprigs and bay leaves. Bring everything to a gentle boil before lowering heat to a simmer.

Slow Cook to Perfection: Cover and let it simmer on low heat for at least two hours or until beef is fork-tender—this is where the magic happens!

Enjoying Beef Bourguignon is more than just savoring a meal; it’s about bringing people together around hearty servings of love!

Perfecting the Cooking Process

Start by searing the beef to lock in juices, then sauté the vegetables while the meat simmers. This method ensures everything cooks evenly and flavors meld beautifully.

Add Your Touch

Feel free to swap out red wine for white if you prefer a lighter sauce or toss in some mushrooms for extra earthiness. Personalizing it makes it uniquely yours!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve flavor and texture.

Sharing a hearty Beef Bourguignon with friends turned into a delightful evening filled with laughter and second helpings that left everyone asking for my secret recipe. fresh kale salad.

FAQ

What type of beef is best for Beef Bourguignon?

Chuck roast or brisket work wonderfully due to their richness and tenderness when slow-cooked.

Can I make this dish ahead of time?

Absolutely! It tastes even better the next day after the flavors have had time to meld.

What side dishes pair well with Beef Bourguignon?

Serve it alongside creamy mashed potatoes or crusty bread to soak up that delicious sauce. For more inspiration, check out this creamy chicken marsala pasta recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Beef Bourguignon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mydishtoday
• Total Time: 2 hours 20 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Beef Bourguignon is the epitome of comfort food, delivering tender beef simmered in a rich red wine sauce, infused with aromatic herbs and slow-cooked to perfection. This classic French dish is perfect for family dinners or impressing guests, creating a warm atmosphere that invites everyone to savor each bite. With vibrant ingredients coming together in one pot, it’s as visually appealing as it is delicious. Get ready to indulge in a culinary experience that not only nourishes the body but warms the soul.

---

Ingredients

Scale 1x2x3x

• 2 lbs Beef Chuck Roast, well-marbled, cut into 1-inch chunks
• 2 cups Dry Red Wine (Burgundy or Pinot Noir)
• 3 large Carrots, peeled and cut into thick rounds
• 8 oz Cremini or Button Mushrooms, sliced
• 2 Yellow Onions, chopped
• 4 Garlic Cloves, minced
• 4 sprigs Fresh Thyme
• 2 Bay Leaves
• 3 cups Low-Sodium Beef Broth
• 4 oz Bacon or Lardons, diced
• 2 tbsp Butter
• 2 tbsp Olive Oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large Dutch oven over medium heat, cook diced bacon until crispy. Remove and set aside.
2. In the same pot, sear beef chunks in batches until browned on all sides. Remove from pot.
3. Add chopped onions and minced garlic; sauté until onions are translucent (about 5 minutes).
4. Pour in red wine to deglaze the pot, scraping up browned bits. Let simmer for 10 minutes.
5. Stir in beef broth, thyme sprigs, bay leaves, and return beef and bacon to the pot.
6. Bring to a gentle boil then reduce heat to low and cover. Simmer for at least 2 hours until beef is fork-tender.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 450
• Sugar: 3g
• Sodium: 720mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 110mg