Rustic Classic Beef Bourguignon Recipe: Cozy French Comfort

Beef bourguignon has been delighting taste buds across France with its rich, hearty flavors.

Generations of home cooks have perfected this classic beef bourguignon recipe, passing down techniques that turn simple ingredients into a culinary masterpiece.

Tender beef slowly braised in red wine creates a deeply satisfying meal that warms the soul.

Layers of complex flavors develop as mushrooms, pearl onions, and aromatic herbs mingle together in a robust sauce.

Each bite tells a story of traditional French cooking, where patience and quality ingredients are paramount.

The robust red wine infuses the meat with an incredible depth that elevates this dish from ordinary to extraordinary.

Beef & Broccoli, Classic Comfort

• Craft Gourmet Comfort: Transform an ordinary meal into a restaurant-quality experience with rich, deep flavors that comfort and impress simultaneously.
• Master Classic French Technique: Learn professional cooking methods by slowly braising meat, developing complex taste layers that elevate home cooking skills.
• One-Pot Wonder: Minimize kitchen cleanup with a single Dutch oven that handles everything from browning meat to simmering the complete stew, saving time and reducing dish washing.
• Versatile Crowd-Pleaser: Perfect for dinner parties, family gatherings, or cozy weekend meals, this recipe adapts beautifully to various occasions and delights different taste preferences.

Beef and Broccoli Ingredients You Need

• Beef: A tender and flavorful cut perfect for slow-cooking and absorbing rich wine flavors.
• Bacon: Adds a smoky and salty depth to the overall dish.

• Onion, Carrots, Garlic: Create a classic flavor base that enhances the stew's complexity.
• Pearl Onions, Mushrooms: Provide a sweet and earthy complement to the robust meat.

• Red Wine: Offers a deep, rich flavor that tenderizes the beef and creates a complex sauce.
• Beef Stock: Provides a savory foundation for the stew's liquid base.
• Tomato Paste: Adds a concentrated, slightly tangy undertone to the dish.
• Bay Leaf, Thyme: Contribute aromatic herbs that infuse the stew with traditional French countryside flavors.
• Salt, Pepper: Essential seasonings that enhance the natural taste of the ingredients.

• Flour: Helps create a smooth, velvety texture for the sauce.
• Olive Oil, Butter: Used for sautéing and adding richness to the cooking process.

Steps for Quick Beef and Broccoli

Step 1: Prepare Beef Seasoning

Generously coat beef chunks with salt and freshly ground black pepper, ensuring even coverage for maximum flavor absorption.

Step 2: Brown Beef Perfectly

Heat olive oil in a large Dutch oven over medium-high heat.

Carefully place beef pieces in the pan, working in batches to achieve a deep golden-brown crust.

Remove browned beef and set aside.

Step 3: Create Flavor Base

Cook bacon until crispy and golden.

• Chopped onions
• Diced carrots
• Minced garlic

Sauté the vegetables until they become soft and fragrant, releasing their natural sweetness.

Step 4: Build Rich Sauce

Stir in tomato paste to deepen the flavor profile.

Pour red wine into the pot, allowing it to simmer and reduce for several minutes, concentrating the taste.

Step 5: Slow Cooking Magic

• Beef stock
• Bay leaf
• Fresh thyme
• Browned beef pieces

Cover and let the stew simmer gently, allowing the meat to become incredibly tender and the flavors to meld together, approximately 1.5 to 2 hours.

Step 6: Enhance with Mushrooms

In a separate skillet, sauté mushrooms and pearl onions in butter until they turn golden brown and develop a rich caramelized exterior.

Gently transfer these into the main stew pot.

Step 7: Thicken The Stew

Create a smooth slurry by mixing flour with a small amount of broth.

Slowly stir this into the stew, allowing it to simmer and thicken to a luxurious consistency.

Step 8: Final Touch And Serving

Remove the bay leaf.

Serve the hearty beef bourguignon piping hot over creamy mashed potatoes or alongside crusty artisan bread for a truly comforting meal.

Tips for Flavorful Beef and Broccoli

• Brown meat in smaller batches to ensure each piece gets a perfect golden-brown crust, preventing steaming and maximizing flavor development.
• Choose a good-quality dry red wine like Burgundy or Pinot Noir that you'd enjoy drinking, as its flavor significantly impacts the dish's overall taste.
• Select chuck roast or beef chuck for its rich marbling, which breaks down during slow cooking and creates incredibly tender, melt-in-your-mouth meat.
• Whisk flour with cold broth to prevent lumps, creating a smooth thickening agent that gives the stew a luxurious, velvety texture without clumping.

Beef and Broccoli Variations to Love

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or lentils, using vegetable stock and maintaining the rich wine-based sauce.
• Lamb Bourguignon: Swap beef for tender lamb shoulder, keeping the classic red wine braising technique and root vegetable base.
• Lighter Version: Use leaner beef cuts like sirloin, reduce bacon, add more vegetables, and substitute some wine with low-sodium beef broth for a healthier option.
• Slow Cooker Method: Transfer all ingredients to a crockpot after initial browning, cooking on low for 6-8 hours for ultra-tender meat and deeper flavor development.

Serving Ideas for Beef and Broccoli

• Hearty Meal Companion: Serve alongside creamy mashed potatoes to soak up the rich, savory sauce and create a comforting dinner experience.
• Wine Pairing Perfection: Choose a robust Burgundy or Pinot Noir that mirrors the deep flavors of the beef bourguignon, enhancing the overall taste profile.
• Rustic Bread Delight: Use a crusty French baguette or artisan sourdough to mop up every delicious drop of the sumptuous stew sauce.
• Fresh Green Balance: Add a crisp green salad with light vinaigrette to cut through the richness and provide a refreshing contrast to the hearty main dish.

Storage Solutions for Beef and Broccoli

• Seal cooled beef bourguignon in an airtight container and store in the refrigerator for up to 4 days, keeping flavors intact and preventing bacterial growth.
• Transfer completely cooled stew into freezer-safe containers or heavy-duty freezer bags, removing excess air, and freeze for up to 3 months without compromising taste or texture.
• Place portion in microwave-safe dish, cover with microwave-safe lid or plastic wrap with small vent, heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour stew into saucepan, add splash of beef broth or water to prevent drying, heat over medium-low temperature, stirring occasionally until steaming hot and maintaining original rich consistency.

FAQs

• What is the origin of Beef Bourguignon?

The dish originated in Burgundy, France, traditionally made by farmers as a hearty, slow-cooked stew using affordable cuts of beef and local red wine.

• Why do I need to brown the beef before simmering?

Browning creates a rich, caramelized exterior that develops deep flavor compounds through the Maillard reaction, enhancing the overall taste of the stew.

• Can I use a different type of wine?

While Burgundy wine is traditional, you can use other dry red wines like Pinot Noir or Cabernet Sauvignon that have similar robust characteristics.

• Is Beef Bourguignon a difficult recipe to make?

Despite its fancy reputation, it’s a straightforward recipe that requires patience and simple techniques like browning meat and slow simmering.

Classic Beef Bourguignon Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 40 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty French classic beef bourguignon beckons with rich, wine-braised depths of tender meat and robust flavors. Succulent beef, slowly simmered in Burgundy wine, delivers a luxurious dining experience that connects you to timeless French culinary tradition.

---

Ingredients

Scale 1x2x3x

Proteins:

• 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
• 4 slices bacon, chopped

Vegetables and Aromatics:

• 1 onion, diced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 8 ounces (226 grams) mushrooms, sliced
• 12 pearl onions, peeled

Liquids and Seasonings:

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef stock
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Generously coat beef cubes with salt and freshly ground black pepper, ensuring even seasoning.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear beef pieces in small batches, creating a deep golden-brown crust on all sides. Transfer browned meat to a separate plate.
4. Render bacon in the same pot until crisp and golden, releasing its rich, smoky flavor.
5. Add diced onions, sliced carrots, and minced garlic to the bacon fat, sautéing until vegetables become translucent and fragrant, approximately 5 minutes.
6. Incorporate tomato paste, stirring to caramelize and intensify its flavor profile.
7. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and allow to simmer and reduce by one-third.
8. Return browned beef to the pot, then pour in beef stock and add bay leaf and fresh thyme sprigs.
9. Cover and slow-cook at 325°F for 1.5-2 hours, until meat becomes exceptionally tender and can be easily pulled apart.
10. Meanwhile, sauté mushrooms and pearl onions in butter until golden and caramelized.
11. Gently fold sautéed mushrooms and onions into the stew during the final 15 minutes of cooking.
12. Create a smooth flour slurry to thicken the sauce, stirring until the stew reaches a rich, glossy consistency.
13. Remove bay leaf and thyme sprigs before serving piping hot over creamy mashed potatoes or alongside crusty artisan bread.

Notes

• Choose chuck roast or beef chuck for maximum tenderness and rich flavor during slow cooking.
• Pat beef completely dry before browning to ensure perfect caramelization and develop deep, complex flavors.
• Use a robust, full-bodied red wine like Burgundy or Pinot Noir to enhance the traditional French flavor profile.
• Consider making this dish a day ahead, as flavors intensify and become more complex when allowed to rest overnight in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 85 mg