Beef Bourguignon

The pan sizzled and the kitchen filled with that warm, meaty perfume that promises comfort. I remember my first time making Beef Bourguignon for the family. The bacon hissed, the wine steamed, and my little one pressed her nose to the oven door as if she could already taste the cozy evening waiting for us.

I learned a lot that night. I learned to plan a long-cook stew around school drop-offs and homework. I learned that the slow melt of collagen into silk will always beat a rush job. Once it’s ready, the house feels like a hug. If you love hearty, slow-simmered meals, you might enjoy a similar approach in a classic beef stew recipe for another weeknight.

Why Beef Bourguignon Works for Busy Families

Beef Bourguignon feels fancy, but it is a perfect fit for real life. It asks for patience, not perfection. From the city apartment to the suburban kitchen, this dish gives back more than it takes.

I make it when I want the whole family to gather. The long simmer turns inexpensive beef into tender, flavorful bites. Meanwhile, the aroma draws everyone to the table. My kids will linger, fork in hand, asking for “just one more spoon.” It becomes our slow evening ritual.

This recipe adapts well to real schedules. Braise it on the weekend and reheat for a weeknight dinner. Or start it before work and finish after bedtime stories. It stores beautifully, and flavors deepen overnight. That makes it practical for busy New York days when we need comfort without the chaos.

Beyond convenience, Beef Bourguignon teaches simple technique. Browning, deglazing, and slow braising are basic skills that pay off again and again. Once you have them down, you’ll bring home many more cozy meals.

How to Make Beef Bourguignon

“Every time I stir this pot, it smells just like Sunday at home.”

The kitchen starts brown and glossy. Bacon renders and leaves little pools of gold. Beef hits the pan and puts up a small, joyful protest as its surface sears. Then you add onions and carrots. Color deepens. The tomato paste caramelizes. Wine lifts the whole pot with a bright, fruity edge.

I like to slow everything down. I watch for edges to caramelize. I listen for the gentle tick of a simmer. The pot slowly turns from individual ingredients into a unified, rich stew. The sauce should feel silky and coat the back of a spoon. When the beef yields with a gentle tug, I know it’s done.

From there, the pearl onions and mushrooms get a quick sauté. They offer contrast: sweet, tender onions, and earthy mushrooms with a slight bite. Mix them in, let them warm through, and the stew sings.

Ingredients You’ll Need

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

Use the best bacon you can find for depth of flavor. If you prefer, swap olive oil for a neutral vegetable oil when browning beef to avoid extra flavor complexity. For a lighter finish, serve over mashed cauliflower, though my kids prefer it over buttered noodles.

If you like a little tang at the end, a teaspoon of balsamic added right before serving brightens the sauce. For a family-friendly shortcut, you can use frozen pearl onions in a pinch. They work well if you thaw them gently and sauté until golden.

For an easy weeknight plan, pair leftovers or the sauce with a creamy bowl like cheesy beef and potato soup for another comforting meal.

Step-by-Step Directions

1. Prepare the bacon base by heating your Dutch oven over medium heat, adding diced bacon, and cooking until crispy. Remove bacon and keep the fat in the pot.
2. Brown the beef cubes in the bacon fat, seasoning with salt and pepper until a crust forms. Remove and set aside.
3. Add sliced onions and carrots to the pot; cook until softened. Stir in tomato paste and garlic for a minute.
4. Sprinkle flour over vegetables and cook for 2 minutes. Pour wine slowly, scraping up browned bits from the bottom. Add beef broth and return beef and bacon.
5. Bring to a gentle simmer, cover, and braise in a 325°F oven for 2 to 2.5 hours until fork-tender.
6. During the last hour, sauté pearl onions and mushrooms in butter until tender. Add them to the stew after braising.
7. Let the dish rest before serving. Taste and adjust seasoning before serving over mashed potatoes or noodles with chopped parsley on top.

Tip: Watch for golden edges when browning beef. Don’t crowd the pan. Do it in batches. Crowding creates steam and prevents that deep crust you want.

Tip: When you pour the wine, do it slowly. Scrape the brown bits from the bottom. Those bits hold concentrated flavor. They will dissolve into the sauce and lift everything.

Tip: Braising time can vary by oven. Check after 2 hours. If a cube resists the fork, give it another 20 to 30 minutes. The meat should feel soft and almost fall apart.

Tip: Stir in reserved bacon near the end to keep some texture. The rendered fat has already flavored the base. Reintroducing crisped bacon pieces gives little pockets of savory crunch in each bite.

Bringing Beef Bourguignon to Life

The first ladle into the pot is a small ceremony. Steam rises in soft ribbons. The sauce glistens. The carrots hold shape but give easily. The meat is tender and layered with flavor.

I serve this when I want a slower dinner. I set the table early. I light a candle if the kids won’t complain. Plates clink. Napkins fall. Someone always reaches for seconds.

For sides, creamy mashed potatoes are a classic. Egg noodles also work and soak up sauce in the most satisfying way. A simple green salad brightens the plate. Crusty bread invites mopping every last drop.

When I cook this for friends, I make it the day before. On the night, I warm it gently, simmer to loosen the sauce, and finish with chopped parsley. The room fills with the smell of home. Once it’s ready, we take our seats and let conversation flow.

Serving Beef Bourguignon at the Family Table

I like to bring the pot to the table and let everyone serve themselves. It feels less formal and more like a family meal. There’s always a small chorus of approval when someone lifts a spoonful and steams it toward their mouth.

Pair it with a bright salad to cut through the richness. A simple vinaigrette with mustard and lemon works wonders. Add roasted root vegetables for extra heartiness. Meanwhile, a small glass of leftover cooking wine warms the adults.

If you want a child-friendly plate, scoop meat and carrots over buttered noodles. Little hands like familiar textures. Then offer a spoonful of the sauce on the side to practice new flavors.

We often play music and let the kids tell their day’s highlights. The meal becomes more than food. It becomes connection. The stew helps us slow down.

For more ideas on complementing comforting mains, I sometimes borrow techniques from other family favorites like this robust Chinese beef and broccoli for a week when we need variety.

Storing and Reheating Beef Bourguignon

Store cooled Beef Bourguignon in airtight containers. It keeps well in the refrigerator for 3 to 4 days. The flavor will deepen and taste even better the next day.

To freeze, cool completely and transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

To reheat, warm gently in a heavy pot over low heat. Stir occasionally. If the sauce seems thick, add a splash of beef broth or water. For oven reheating, place in a covered Dutch oven at 300°F until warmed through.

When reheating portions, microwave on medium power in short bursts. Stir between bursts to distribute heat. Always check for even warmth so no cold spots remain.

Leftovers also make excellent shepherd’s pie filling. Spread over mashed potatoes and bake until bubbly. Or fold into egg noodles for a quick, satisfying pasta night.

Quick Tips from My Kitchen

1. Brown in batches. Don’t crowd the pan. Each cube needs room to caramelize.
2. Use a full-bodied red wine that you enjoy drinking. It doesn’t have to be expensive, but avoid cooking wine. The sauce reflects what you put in.
3. Skim excess fat if you need a lighter sauce. Let the pot sit briefly and spoon off the surface. Meanwhile, a pat of butter can finish the sauce for silkiness.
4. Time your sides. Start mashed potatoes about 30 minutes before your stew finishes. They should be hot when you serve.
5. Taste along the way. Adjust salt and pepper after braising. The flavors concentrate and you may need a final lift with salt or acidity.

These little tricks save time and lift the dish. I learned them through trial and missteps burned edges, bland sauces, and over-buttered noodles. Now I rely on them to keep weeknight cooking calm and satisfying.

Variations on Beef Bourguignon

You can adapt this dish to what’s in your pantry or to dietary needs. Swap the bacon for pancetta for a saltier, crisper note. For a dairy-free finish, skip the butter and sauté mushrooms in oil.

For a lighter version, use leaner beef and reduce the amount of bacon. Add more mushrooms for heft. For a modern twist, finish with a tablespoon of Dijon mustard for brightness.

If you want a faster meal, use a pressure cooker. Brown ingredients, then cook at high pressure for about 45 minutes, depending on cut size. Let the pressure release naturally for tender meat. This is my go-to when the day ran long and hunger arrived early.

For a regional variation, introduce a splash of soy sauce and a touch of ginger for a subtle umami bridge. It plays nicely with the deep flavors and adds an unexpected brightness.

If you crave something lighter but familiar, you can transform the stew into a stew-pie. Spoon into a ramekin, top with puff pastry or mashed potato, and bake until golden. Kids love the little pies.

And when you want to mix cuisines, remember that family favorites sometimes borrow from each other. I steal timing tricks from a quick stir-fry like Chinese beef and broccoli to speed vegetable prep for my sides. It keeps dinners interesting.

FAQs About Beef Bourguignon

A Final Thought

Every once in a while, the kind of cooking that takes time feels like a small act of love. Beef Bourguignon asks you to linger a little in the kitchen. It rewards you with a meal that draws people close and invites conversation.

I hope this recipe helps you slow down on a busy night and bring a little warmth to your table. Thank you for letting me share this family favorite. I cook it when I want comfort, connection, and a meal that makes the apartment smell like home.

Conclusion

If you want to compare classic takes, I often look to guides such as Beef Bourguignon (Julia Child Recipe) – Cafe Delites for technique and to Julia Child’s Beef Bourguignon Recipe – Garlic & Zest for a detailed step-by-step that honors tradition.

Happy cooking, and may your kitchen always have a pot simmering and laughter at the table.

Beef Bourguignon

---

• Author: Natali Rossi
• Total Time: 180 minutes
• Yield: 6 servings
• Diet: None

Pin Recipe

Print Recipe

Description

A classic French beef stew that combines rich flavors with tender beef for a comforting meal, perfect for family gatherings.

---

Ingredients

• 3 pounds chuck roast or bottom round, cut into 2-inch cubes
• 6 strips thick-cut bacon, diced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, sliced
• 2 medium carrots, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
• 2 cups beef broth, preferably low-sodium
• 2 bay leaves
• 4–5 fresh thyme sprigs (or 1 teaspoon dried)
• 3–4 fresh parsley sprigs
• 1 pound small pearl onions, peeled
• 1 pound button or cremini mushrooms, quartered
• 2 tablespoons butter
• Fresh parsley for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the bacon base by heating a Dutch oven over medium heat, add diced bacon, and cook until crispy. Remove bacon and keep the fat in the pot.
2. Brown the beef cubes in the bacon fat, seasoning with salt and pepper until a crust forms. Remove and set aside.
3. Add sliced onions and carrots to the pot; cook until softened. Stir in tomato paste and garlic for a minute.
4. Sprinkle flour over vegetables and cook for 2 minutes. Pour wine slowly, scraping up browned bits from the bottom. Add beef broth and return beef and bacon.
5. Bring to a gentle simmer, cover, and braise in a 325°F oven for 2 to 2.5 hours until fork-tender.
6. During the last hour, sauté pearl onions and mushrooms in butter until tender. Add them to the stew after braising.
7. Let the dish rest before serving. Taste and adjust seasoning before serving over mashed potatoes or noodles with chopped parsley on top.

Notes

Use the best bacon for depth of flavor. This dish can be made ahead of time; the flavors deepen overnight.

• Prep Time: 30 minutes
• Cook Time: 150 minutes
• Category: Main Course
• Method: Braising
• Cuisine: French