Irresistible Classic Beef Bourguignon Recipe for Comfort

The aroma of Classic Beef Bourguignon wafts through the air like a warm hug on a chilly day. Picture succulent chunks of beef simmering lovingly in a rich, red wine sauce, surrounded by tender carrots and mushrooms. classic meatloaf and mashed potatoes This dish is a symphony of flavors, textures, and heartwarming comfort that can make any meal feel like a grand occasion.

Every time I whip up this delectable classic, I’m reminded of my grandmother’s kitchen, where laughter and love blended seamlessly with the intoxicating scents of her culinary masterpieces. Perfect for family gatherings or cozy evenings at home, Classic Beef Bourguignon has an uncanny ability to transport you to another time and place, filling your heart as much as your belly. maple glazed chicken thighs.

I remember the first time I made this dish; my friends practically fought over the last spoonfuls!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Choose well-marbled cuts for tenderness and flavor that melt in your mouth.
• Red Wine: A good quality dry red wine adds depth; don’t skimp here!
• Carrots: Fresh and vibrant, they contribute sweetness and color to the stew.
• Mushrooms: Use cremini or button mushrooms for earthy flavor that complements the beef beautifully. creamy mushroom risotto.
• Onions: Yellow onions are ideal; they add sweetness as they caramelize during cooking. For more inspiration, check out this chewy caramel cookies recipe.
• Garlic: Fresh garlic cloves enhance the savory profile of this comforting dish. For more inspiration, check out this garlic butter green beans recipe.
• Thyme: Fresh thyme brings an aromatic touch; dried thyme works too but use less.
• Bay Leaves: Essential for adding depth to the overall flavor profile.
• Bacon Lardons: These bring smokiness and richness that elevate the entire dish.
• Beef Broth: Use low-sodium broth to control salt levels without sacrificing flavor.
• Pearl Onions (optional): These tiny gems add a pop of sweetness if you want extra flair.
• Butter: For sautéing vegetables and adding richness; never underestimate butter’s magic!
• Flour: A little flour helps thicken the sauce beautifully without clumping.
• Salt & Pepper: Season generously throughout to bring out all those lovely flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by chopping your vegetables into bite-sized pieces. Dice the bacon into lardons while you wait for inspiration to strike.

Sear the Meat: In a large Dutch oven over medium-high heat, cook bacon until crispy. Remove it but keep that glorious fat! Sear beef chunks in batches until browned on all sides.

Add Aromatics and Flour : Toss in diced onions and garlic into the pot. Sauté until translucent and fragrant. Sprinkle flour over everything; stir it in well.

Pour in the Wine : Slowly pour in your red wine while scraping up brown bits from the bottom—these bits are packed with flavor! Simmer for about 5 minutes.

Add Remaining Ingredients : Return bacon to pot along with carrots, mushrooms, thyme, bay leaves, and beef broth. Stir everything together like you’re conducting a flavorful orchestra.

Braise To Perfection : Bring to a gentle simmer before covering tightly. Reduce heat to low and let it braise for 2-3 hours until meat is fork-tender.

Serve with Love : Remove bay leaves before serving. Ladle into bowls or over creamy mashed potatoes, garnishing with fresh herbs if desired—because presentation matters too!

Now sit back, relax, and enjoy your Classic Beef Bourguignon while basking in compliments from family or friends who have just become your biggest fans!

Perfecting the Cooking Process

For the best results, start by searing the beef until golden brown, then sauté the vegetables while the meat rests. This sequence enhances flavor and ensures everything cooks evenly.

Add Your Touch

Feel free to experiment with ingredients like mushrooms or pearl onions. You might also swap red wine for a splash of brandy for an extra kick of flavor.

Storing & Reheating

Store leftover Beef Bourguignon in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain its rich flavors and tender texture.

Creating my first Classic Beef Bourguignon was a delightful disaster! My friends were both impressed and amused as I fumbled with flour-covered hands, but their laughter turned to joy when they tasted my creation. parmesan smashed potatoes.

FAQ

What type of beef is best for Classic Beef Bourguignon?

Use chuck roast or brisket; they become tender when slow-cooked in wine.

Can I make Classic Beef Bourguignon ahead of time?

Absolutely! It tastes even better when made a day in advance.

What wine should I use for this recipe?

Choose a full-bodied red wine like Burgundy or Cabernet Sauvignon for depth of flavor.

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Classic Beef Bourguignon

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• Author: Ava Mack
• Total Time: 3 hours 20 minutes
• Yield: Serves approximately 6 people 1x

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Description

Classic Beef Bourguignon is a timeless French dish that envelops your senses with its rich, savory flavors. Tender chunks of beef are slow-cooked in a robust red wine sauce, complemented by sweet carrots and earthy mushrooms. This hearty stew is perfect for special gatherings or cozy family dinners, leaving everyone craving more. With each bite, you’ll experience the warmth and nostalgia reminiscent of traditional home cooking.

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Ingredients

Scale 1x2x3x

• 2 lbs beef chuck roast, cut into 1.5-inch pieces
• 1 cup dry red wine (preferably Burgundy)
• 3 medium carrots, sliced
• 8 oz cremini mushrooms, halved
• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 2 tsp fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• 4 oz bacon lardons
• 3 cups low-sodium beef broth
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste

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Instructions

1. 1. Prep your ingredients by chopping vegetables and dicing the bacon.
2. 2. In a large Dutch oven over medium-high heat, cook bacon until crispy; remove and set aside but keep the fat.
3. 3. Sear beef chunks in batches until browned on all sides; set aside.
4. 4. Sauté onions and garlic in the bacon fat until translucent; sprinkle flour over and stir to combine.
5. 5. Pour in red wine while scraping up brown bits; simmer for about 5 minutes.
6. 6. Add back bacon along with carrots, mushrooms, thyme, bay leaves, and beef broth; stir well.
7. 7. Bring to a gentle simmer, cover tightly, then reduce heat to low and braise for 2-3 hours until meat is fork-tender.
8. 8. Remove bay leaves before serving; enjoy with creamy mashed potatoes if desired.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Braised
• Cuisine: French

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg

Keywords: Use good quality wine for better flavor. Feel free to add pearl onions or substitute red wine with a splash of brandy for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to three days.