Classic Beef Bourguignon Recipe | Cozy & Hearty!

Welcome to our classic beef bourguignon recipe, the epitome of comfort and satisfaction. In this recipe, we will guide you through the process of creating a cozy and hearty meal that will undoubtedly impress your taste buds.

Whether you’re a seasoned home cook or just starting your culinary journey, this easy beef bourguignon recipe is perfect for any level of expertise.

Beef Bourguignon Recipe

Beef Bourguignon originated in the Burgundy region of Eastern France, which is known for its excellent wines and cattle. It was first mentioned in cookbooks in 1903 by chef Auguste Escoffier.

The dish started as a humble peasant stew, using tougher cuts of beef that were slow-cooked to tenderize them. Over time, it evolved into the iconic dish that it is today, with the addition of red wine and rich flavors.

The Burgundy region, also known as Bourgogne in French, is famous for its vineyards, producing world-renowned wines such as Pinot Noir and Chardonnay.

This fertile land with its temperate climate provides the perfect environment for raising high-quality cattle. From these local ingredients, the flavors of beef bourguignon were born.

This hearty dish quickly gained popularity not only for its delicious taste but also for its simplicity. Traditionally, it was made by the peasants of Burgundy using ingredients readily available to them.

The slow-cooking method allowed the tougher cuts of beef to become tender, resulting in a melt-in-your-mouth texture.

As time went on, beef bourguignon became synonymous with traditional French cuisine, representing the richness and depth of flavors that are characteristic of French cooking.

Today, it is enjoyed around the world as a comforting and elegant dish that showcases the best of French culinary traditions.

“Beef bourguignon is a dish that tells the story of Burgundy. It embodies the rustic charm and simplicity of peasant cooking, while showcasing the exquisite flavors of the region’s wines and ingredients.”

To get a visual sense of the Burgundy region and its connection to beef bourguignon, take a look at this image:

Next, let’s explore the key ingredients that make up the classic beef bourguignon recipe.

Ingredients for Classic Beef Bourguignon Recipe

Classic Beef Bourguignon requires a few key ingredients to achieve its rich and savory flavors. You will need beef chuck, a flavorful and affordable cut of meat perfect for braising.

Other ingredients include bacon, onion, carrot, garlic, flour, tomato paste, red wine (preferably Burgundy), beef broth, herbs (such as thyme and bay leaves), pearl onions, and mushrooms. These ingredients work together to create a delicious and robust stew.

To better visualize the ingredients for Classic Beef Bourguignon, refer to the table below:

Preparing Classic Beef Bourguignon requires sourcing these quality ingredients to ensure that the dish turns out perfectly.

The combination of tender beef, aromatic vegetables, flavorful bacon, and a blend of herbs and spices creates a deeply satisfying flavor profile. Now that you have an understanding of the essential ingredients, let’s move on to the cooking process in the next section.

How to Make Classic Beef Bourguignon?

Making Classic Beef Bourguignon involves several steps that create a flavorful and hearty dish. Follow the recipe below to learn how to make this classic French dish:

Browning the Beef

To develop rich flavors in your Beef Bourguignon, start by browning the beef. Heat oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, ensuring they are in a single layer. Cook until browned on all sides, then remove and set aside.

Sautéing the Vegetables

Sautéing the vegetables will enhance the aromatic base of your Beef Bourguignon. In the same Dutch oven, add onions, carrots, and garlic. Cook until the vegetables are softened and lightly browned.

Thickening the Sauce

To achieve a velvety sauce, add flour and tomato paste to the sautéed vegetables. Stir well to combine and coat the vegetables.

Adding Wine and Broth

Pour in red wine and beef broth, stirring to deglaze the pan. Bring the mixture to a simmer while scraping any browned bits from the bottom of the Dutch oven. This step adds depth and complexity to your dish.

Slow Cooking in the Oven

To allow the flavors to meld together, transfer the Dutch oven to a preheated oven. Cook on low heat for a few hours, until the beef is tender and the sauce has thickened. This slow cooking process ensures a melt-in-your-mouth texture and rich flavors.

Adding Mushrooms and Pearl Onions

Towards the end of the cooking time, add mushrooms and pearl onions to the Beef Bourguignon. These ingredients provide additional depth of flavor and beautiful texture to the dish. Cook for a few more minutes until the mushrooms are tender.

When the Beef Bourguignon is ready, serve it hot and garnish with fresh herbs, such as parsley, if desired. This classic French dish pairs beautifully with mashed potatoes or crusty bread to soak up the delicious sauce. Bon appétit!

Serving and Storing Classic Beef Bourguignon

Classic Beef Bourguignon is a hearty and comforting dish that is best served with a variety of side dishes to complement its rich flavors.

While mashed potatoes are a traditional and popular choice, there are other options to consider. You can pair your beef bourguignon with a fresh salad, warm dinner rolls, or even a delightful dessert to round out the meal.

Here are some ideas for side dishes to serve with your classic beef bourguignon:

• Mashed Potatoes: Creamy and fluffy mashed potatoes are the perfect accompaniment to the rich stew. The smooth texture of the potatoes blends beautifully with the tender beef and flavorful sauce.
• Salad: A crisp and refreshing salad can provide a nice contrast to the hearty beef bourguignon. Consider a green salad with a tangy vinaigrette or a light Caesar salad with crunchy croutons.
• Dinner Rolls: Warm and buttery dinner rolls are always a hit at the dinner table. They’re ideal for sopping up every last bit of the delicious beef bourguignon sauce.
• Dessert: End your meal on a sweet note with a delectable dessert. Classic options like a silky chocolate mousse or a rich fruit tart can complete the dining experience.

Now that you’ve enjoyed your beef bourguignon, what do you do with the leftovers? Proper storage is essential to maintain the flavors and quality.

Storing: Leftover beef bourguignon can be stored in an airtight container in the refrigerator for 4-6 days. Make sure to cool the stew completely before transferring it to the container.

Freezing: If you have more leftovers than you can consume within a few days, freezing is a great option. Place the cooled beef bourguignon in freezer-safe containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months.

Reheating: To reheat the stored or frozen beef bourguignon, gently warm it in a skillet or Dutch oven over medium heat until heated through. Stir occasionally to ensure even reheating and prevent the bottom from burning.

Famous Chef’s Variations

Hairy Bikers Beef Bourguignon

Instructions:

1. Prepare the Beef: Cut 1kg of braising beef into large chunks. Season with salt and pepper.
2. Brown the Beef: In a large casserole dish, heat 2 tbsp of oil over medium heat and brown the beef in batches. Remove and set aside.
3. Sauté Vegetables: Add 200g of bacon lardons, 2 chopped onions, and 2 minced garlic cloves to the casserole dish. Sauté until softened.
4. Add Liquids: Return the beef to the pan and add 500ml of red wine, 300ml of beef stock, 1 tbsp of tomato puree, 2 bay leaves, and a sprig of thyme.
5. Simmer: Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender.
6. Finish the Dish: Add 200g of button mushrooms and simmer for another 20-30 minutes.
7. Serve: Serve hot with mashed potatoes or crusty bread.

Difference: The Hairy Bikers’ version uses bacon lardons for a smoky flavor and adds mushrooms toward the end for texture.

Michelin Star Beef Bourguignon

Instructions:

1. Marinate the Beef: Marinate 1kg of beef chuck in 750ml of Burgundy wine, 2 chopped carrots, 1 chopped onion, 1 garlic clove, 2 bay leaves, and a few peppercorns for 24 hours.
2. Brown the Beef: Drain the beef and vegetables. Brown the beef in a hot pan with oil. Set aside.
3. Prepare the Base: Sauté the marinated vegetables in the same pan. Add 2 tbsp of flour and cook for a few minutes.
4. Deglaze and Simmer: Add the beef, 500ml of veal stock, and the marinated wine. Bring to a boil, then simmer on low heat for 3-4 hours until tender.
5. Finish the Sauce: Strain the sauce and reduce until thick. Add the beef and mushrooms and cook for 10 more minutes.
6. Serve: Serve with a garnish of pearl onions and crispy pancetta.

Difference: The Michelin star version emphasizes marinating the beef in Burgundy wine for 24 hours, straining the sauce for a refined finish, and garnishing with pearl onions and pancetta.

James Martin Beef Bourguignon

Instructions:

1. Prepare the Beef: Cut 1kg of beef shin into large chunks. Season with salt and pepper.
2. Brown the Beef: Heat 2 tbsp of oil in a large casserole dish and brown the beef in batches. Remove and set aside.
3. Cook Vegetables: Add 150g of diced bacon, 2 sliced onions, and 2 minced garlic cloves. Sauté until softened.
4. Add Liquids: Return the beef to the pan, add 500ml of red wine, 300ml of beef stock, 1 tbsp of tomato puree, and a bouquet garni.
5. Simmer: Cover and cook in the oven at 160°C (320°F) for 2-3 hours until the beef is tender.
6. Add Finishing Touches: Stir in 200g of mushrooms and cook for another 20 minutes.
7. Serve: Serve hot with buttery mash or fresh crusty bread.

Difference: James Martin’s recipe uses beef shin for extra flavor, includes a bouquet garni for aromatics, and cooks the dish in the oven for a consistent heat.

Mary Berry Beef Bourguignon

Instructions:

1. Brown the Beef: Season 1kg of diced beef and brown in a casserole dish with 2 tbsp of oil. Remove and set aside.
2. Cook Vegetables: Add 150g of bacon lardons, 2 sliced onions, and 2 minced garlic cloves. Sauté until softened.
3. Add Liquids and Herbs: Return the beef to the pan, add 500ml of red wine, 300ml of beef stock, 2 tbsp of tomato paste, 2 bay leaves, and 1 tsp of thyme.
4. Bake: Cover and cook in the oven at 150°C (300°F) for 2-2.5 hours until tender.
5. Finish: Add 200g of button mushrooms and simmer for another 30 minutes.
6. Serve: Serve with mashed potatoes or steamed vegetables.

Difference: Mary Berry’s version keeps it simple with classic ingredients and a slow oven bake, using tomato paste for thickness.

Delia Smith Beef Bourguignon

Instructions:

1. Prepare the Beef: Season 1kg of stewing steak. Brown in a casserole dish with 2 tbsp of oil. Remove and set aside.
2. Cook Vegetables: Add 200g of chopped streaky bacon, 1 chopped onion, and 1 garlic clove. Sauté until softened.
3. Add Liquids and Flavorings: Return the beef to the pan, add 450ml of red wine, 300ml of beef stock, 1 tbsp of tomato paste, 1 bay leaf, and a bouquet garni.
4. Simmer: Bring to a boil, then cover and simmer on low heat for 2.5-3 hours until the beef is tender.
5. Finish: Add 200g of mushrooms and cook for another 20 minutes.
6. Serve: Serve with new potatoes or crusty bread.

Difference: Delia Smith’s recipe emphasizes slow stovetop cooking, includes a bouquet garni, and uses streaky bacon for added flavor.

Jamie Oliver Beef Bourguignon

Instructions:

1. Brown the Beef: Cut 1kg of stewing beef into chunks. Season with salt and pepper. Brown in a large pan with 2 tbsp of oil. Remove and set aside.
2. Cook Vegetables: Add 150g of pancetta, 2 diced carrots, 2 chopped onions, and 3 minced garlic cloves. Sauté until softened.
3. Add Liquids and Herbs: Return the beef to the pan, add 750ml of red wine, 500ml of beef stock, 1 tbsp of tomato puree, and a few sprigs of thyme.
4. Simmer: Cover and simmer on low heat for 3-4 hours until the beef is tender.
5. Finish: Add 200g of button mushrooms and simmer for another 15 minutes.
6. Serve: Garnish with fresh parsley and serve with mashed potatoes or crusty bread.

Difference: Jamie Oliver’s recipe uses pancetta instead of bacon for a different flavor, incorporates a larger amount of red wine, and suggests a longer simmering time for tenderness.

Conclusion

Classic Beef Bourguignon is the epitome of a cozy and hearty meal that showcases the traditional French flavors. This dish brings together tender beef and a rich wine sauce to create a comforting and satisfying dining experience.

Whether you’re cooking for a special occasion or simply craving a delicious and soul-warming dish, Classic Beef Bourguignon is sure to impress both your taste buds and your guests.

With its roots in the Burgundy region of France and a history as a humble peasant stew, Beef Bourguignon has evolved into a quintessential French classic cherished around the world.

The combination of succulent beef, aromatic herbs, and the depth of red wine creates a dish that is packed with robust flavors and a comforting aroma that fills your home.

To enjoy this beloved French delicacy, gather your ingredients and follow the easy steps outlined in this recipe. From browning the beef to slow-cooking it in the oven, each step contributes to the rich and complex flavors that make Beef Bourguignon so special.

Whether you serve it with creamy mashed potatoes or crusty bread to soak up the luscious sauce, it’s a meal that will leave you feeling satisfied and content.

In conclusion, Beef Bourguignon offers a delightful blend of tradition, indulgence, and warmth. Its tender beef, rich wine sauce, and hearty ingredients create a dish that is both comforting and full of character.

So, embrace the charm of this classic French recipe and treat yourself to the cozy and satisfying experience of Beef Bourguignon.

Beef Bourguignon Recipe

Freya

Beef bourguignon is a dish that tells the story of Burgundy. It embodies the rustic charm and simplicity of peasant cooking, while showcasing the exquisite flavors of the region's wines and ingredients

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Course Main Course

Cuisine French

Servings 3 people

Ingredients

  

• 2 pounds Beef Chuck
• 4 slices Bacon
• 1 large Onion chopped
• 2 medium Carrot sliced
• 3 cloves Garlic minced
• 2 tablespoons Flour
• 2 tablespoons Tomato Paste
• 2 cups Red Wine
• 2 cups Beef Broth
• 1 tablespoon Herbs e.g., thyme, bay leaves dried
• 1 cup Pearl Onions
• 8 ounces Mushrooms sliced

Instructions

 

Browning the Beef

• To develop rich flavors in your Beef Bourguignon, start by browning the beef. Heat oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, ensuring they are in a single layer. Cook until browned on all sides, then remove and set aside.

Sautéing the Vegetables

• Sautéing the vegetables will enhance the aromatic base of your Beef Bourguignon. In the same Dutch oven, add onions, carrots, and garlic. Cook until the vegetables are softened and lightly browned.

Thickening the Sauce

• To achieve a velvety sauce, add flour and tomato paste to the sautéed vegetables. Stir well to combine and coat the vegetables.

Adding Wine and Broth

• Pour in red wine and beef broth, stirring to deglaze the pan. Bring the mixture to a simmer while scraping any browned bits from the bottom of the Dutch oven. This step adds depth and complexity to your dish.

Slow Cooking in the Oven

• To allow the flavors to meld together, transfer the Dutch oven to a preheated oven. Cook on low heat for a few hours, until the beef is tender and the sauce has thickened. This slow cooking process ensures a melt-in-your-mouth texture and rich flavors.

Adding Mushrooms and Pearl Onions

• Towards the end of the cooking time, add mushrooms and pearl onions to the Beef Bourguignon. These ingredients provide additional depth of flavor and beautiful texture to the dish. Cook for a few more minutes until the mushrooms are tender.

Keyword Beef Bourguignon

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