What ingredients do I need to make a traditional beef bourguignon?

To make traditional beef bourguignon, you will need beef chuck or brisket, bacon, pearl onions, carrots, garlic, red wine (such as Burgundy or Pinot Noir), beef stock, tomato paste, fresh thyme, bay leaves, mushrooms, and butter. These ingredients combine to create the rich, hearty flavor typical of the classic French stew.

How long should I cook beef bourguignon to get tender meat?

Beef bourguignon should be simmered slowly on the stove or in the oven for about 2.5 to 3 hours until the beef is fork-tender. If using a whole brisket, cooking time may extend up to 4 hours. Low and slow cooking helps break down the tough connective tissues, resulting in a tender, flavorful stew.

Can I make beef bourguignon in advance, and how do I reheat it?

Yes, beef bourguignon tastes even better the next day. After cooking, let it cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, gently warm it on low heat for 10-15 minutes, stirring occasionally. Add a splash of beef broth or wine if the sauce has thickened too much.

What side dishes go well with beef bourguignon?

Beef bourguignon pairs well with simple, mild sides that complement its rich flavor. Classic choices include creamy mashed potatoes, buttered egg noodles, or steamed white rice. These sides soak up the savory sauce and provide balance to the hearty meat and vegetables.

Is it necessary to use red wine in beef bourguignon, and what are good substitutes?

Red wine is key to the traditional flavor of beef bourguignon, adding acidity and depth. Burgundy or Pinot Noir are ideal, but Merlot also works well. If you prefer not to use wine, you can substitute beef stock with a tablespoon of red wine vinegar or grape juice to maintain the acidity, though the taste will be less complex.

Beef Bourguignon Recipe With Rich Wine And Tender Beef

Name: Beef Bourguignon Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 1 tablespoon extra-virgin olive oil; 6 ounces bacon, roughly chopped; 3 pounds beef brisket trimmed of fat, chuck steak, or stewing beef cut into 2-inch chunks; 1 large carrot, sliced 1/2-inch thick; 1 large white onion, diced; 6 cloves garlic, minced (divided); Pinch of coarse salt; Pinch of ground pepper; 2 tablespoons flour; 12 small pearl onions, optional; 3 cups red wine (Merlot, Pinot Noir, or Chianti; use 2 cups for a milder sauce); 2 to 3 cups beef stock (use 3 cups if 2 cups wine is used); 2 tablespoons tomato paste; 1 crushed beef bouillon cube; 1 teaspoon fresh thyme, finely chopped; 2 tablespoons fresh parsley, finely chopped, divided; 2 bay leaves; 1 pound fresh white or brown mushrooms, quartered; 2 tablespoons butter

Ingredients

Scale

1 tablespoon extra-virgin olive oil

6 ounces bacon, roughly chopped

3 pounds beef brisket trimmed of fat, chuck steak, or stewing beef cut into 2-inch chunks

1 large carrot, sliced 1/2-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

Pinch of coarse salt

Pinch of ground pepper

2 tablespoons flour

12 small pearl onions, optional

3 cups red wine (Merlot, Pinot Noir, or Chianti; use 2 cups for a milder sauce)

2 to 3 cups beef stock (use 3 cups if 2 cups wine is used)

2 tablespoons tomato paste

1 crushed beef bouillon cube

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped, divided

2 bay leaves

1 pound fresh white or brown mushrooms, quartered

2 tablespoons butter

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Instructions

1-Heat 1 tablespoon extra-virgin olive oil in a large pot and sauté 6 ounces of chopped bacon until browned and crispy. Set it aside once done.

2-Pat dry your 3 pounds of beef chunks and sear them in batches in the same pot until they’re nicely browned. This step really locks in the flavor, so take your time.

3-Add the sliced carrot and diced onion to the pot, cooking until softened, which takes about 3 minutes. Then stir in 4 cloves of minced garlic for an extra kick.

4-Return the beef and bacon to the pot, season with a pinch of salt and pepper, and sprinkle in 2 tablespoons of flour. Let it brown for another 4-5 minutes to thicken things up.

5-Pour in 3 cups of red wine and enough beef stock to cover the meat use 2 to 3 cups depending on your wine amount. Stir in 2 tablespoons of tomato paste, 1 crushed beef bouillon cube, 1 teaspoon of chopped thyme, 1 tablespoon of chopped parsley, and 2 bay leaves. Bring it to a simmer.

6-For the traditional oven method, cover the pot and bake at 350°F for 2 to 3 hours until the beef is tender. If you prefer the stove top, simmer covered on low heat for 1.5 to 2 hours.

7-In the last few minutes, cook the mushrooms: Heat 2 tablespoons of butter, add the remaining 2 cloves of garlic and 1 pound of quartered mushrooms, and sauté until browned.

8-Strain the sauce, skim off any fat, and simmer to thicken. Mix everything back together and serve garnished with the rest of the parsley.

Notes

🍷 Let the stew rest 15 minutes after cooking to mellow flavors, especially red wine.
🍄 Add garlic mushrooms fresh at the end for best flavor and texture.
🥄 Always strain and thicken the sauce after cooking; adjust thickness with beef stock or simmer longer.
🍖 Use good quality but not necessarily expensive red wine, such as Burgundy or Pinot Noir.
🥔 If using 2 cups wine, increase beef stock to 3 cups for balance.
🧅 Pearl onions can be cooked with other ingredients to save time.
❄️ Prepare ahead by refrigerating; reheat gently with splash of broth or wine.
🔪 For whole brisket, sear well and cook 4+ hours before slicing against the grain.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Braising and Simmering
Cuisine: French
Diet: Non-vegetarian

Nutrition

Serving Size: 1 serving
Calories: 624
Sugar: 7 grams
Sodium: 1163 milligrams
Fat: 25 grams
Saturated Fat: 9 grams
Unsaturated Fat: 12 grams
Trans Fat: 0.2 grams
Carbohydrates: 19 grams
Fiber: 3 grams
Protein: 59 grams
Cholesterol: 151 milligrams