Beef Bourguignon
Chunks of beef slowly braised in red wine with bacon, carrots, mushrooms and pearl onions until tender, in a glossy, deeply flavored sauce.
Bœuf bourguignon comes from Burgundy in eastern France, a region famous for both its Charolais cattle and its red wine. It began as a peasant dish for tenderizing tough cuts of beef with long, slow cooking in wine, and became world-famous in the 1960s through French cookbooks written for home cooks. It takes time, but most of that time is hands-off while the stew simmers in the oven.
Why this recipe works
- Chuck beef in large pieces. Cutting the beef into 2-inch (5 cm) chunks means it stays juicy over a long braise.
- Browning in batches. A deep brown crust on every piece of beef is where much of the flavor comes from. Crowding the pan steams the meat instead.
- Bacon. Rendered bacon provides the fat for browning and a gentle smoky depth.
- Garnish cooked separately. The mushrooms and pearl onions are browned in butter and added at the end, so they keep their shape and flavor.
Which wine to use
A red Burgundy (Pinot Noir) is traditional, but any dry, medium-bodied red you would happily drink works well, such as Pinot Noir, Merlot or Côtes du Rhône. There is no need to use an expensive bottle.
FAQ
Can I make it in a slow cooker?
Brown the bacon, beef and vegetables and reduce the wine on the stove, then transfer everything to the slow cooker and cook on low for 8 hours. Add the mushrooms and onions at the end.
What do I serve with it?
Boiled or mashed potatoes, buttered egg noodles or crusty bread. For a simpler beef braise, try our pot roast.
Beef Bourguignon
Ingredients
For the stew
For the garnish
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Brown and braise
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Heat the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3).
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Cook the bacon in a large Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a plate, leaving the fat in the pot.
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Pat the beef dry and season with the salt and pepper. Brown the beef in batches over medium-high heat, 3 to 4 minutes per side, adding oil if needed. Transfer to the plate.
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Reduce the heat to medium. Add the carrots and onion and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
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Sprinkle in the flour and stir for 1 minute. Pour in the wine, scraping up the browned bits, and simmer for 5 minutes.
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Return the beef and bacon with their juices. Add the broth, thyme and bay leaves. The liquid should almost cover the meat.
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Bring to a simmer, cover and braise in the oven for 2½ to 3 hours, until the beef is very tender.
Cook the garnish and finish
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About 30 minutes before the stew is ready, melt 1½ tablespoons of butter in a skillet over medium heat and brown the pearl onions for 8 to 10 minutes. Transfer to a bowl.
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Melt the remaining butter and cook the mushrooms over medium-high heat for 6 to 8 minutes, until golden.
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Remove the thyme stems and bay leaves from the stew. Stir in the onions and mushrooms and simmer on the stove for 10 minutes. If the sauce is thin, simmer uncovered until it coats a spoon.
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Taste for seasoning and sprinkle with parsley.
Notes
- Like most stews, bourguignon is even better made a day ahead. Cool, refrigerate and lift off the solidified fat before reheating.
Tips
- Dry the beef thoroughly before browning; wet meat will not brown well.
Substitutions
- Bacon: pancetta or salt pork work well.
- Gluten-free: thicken the sauce at the end with cornstarch mixed with water instead of using flour.
Storage and reheating
- Refrigerate for up to 4 days.
- Freeze for up to 3 months. Thaw overnight and reheat gently.
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