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Beautiful and flavorful beef bourguignon is a classic French, red wine braised beef stew. It’s is one of the most heavenly dishes you’ll ever experience and a perfect remedy to warm you up on a chilly winter night.

  • Beef Bourguignon Comfort and Thyme food blog

To make the perfect Beef “Boeuf” Bourguignon, start with the freshest ingredients, have some patience, and add a little love. It takes time to build the many subtle layers of flavors that come together to create the luscious sauce that wraps itself around tender braised beef morsels and flavorful, slow-cooked vegetables. With origins that trace back to the Middle Ages, this hearty beef stew has withstood the test of time. Think about how many people have been nourished by this historic, comfort dish.

Origins of Beef Bourguignon:

This hearty dish is originally from Burgundy/Bourgogne, a gorgeous region with rolling landscape and picturesque villages, in east-central France. Traditionally, the stew is prepared with beef from the local Charolais cattle which have distinctive white coats and broad shoulders. These cows are so highly regarded, they’re honored at the Fête du Charolais, an annual festival held in the town of Saulieu in mid-August.

In the past, Beef Bourguignon was considered peasant fare. Whatever! It has always been a great option to utilize tough cuts of beef and stretch the meal. Hey. Times were tough back then too. Later, this delectable beef stew became a classic French dish after the first known recipe was published by Auguste Escoffier, the famous chef, culinary writer, and restauranteur, in the early 20th century.

Fun fact:

What do the Willamette Valley, in Oregon, and Burgundy, France, have in common? They’re kindred spirits! Both areas lie at the 45th Parallel (45 degrees north of the Earth’s equator) and have similar weather conditions. Both have beautiful, cool-climate wine country, hundreds of wineries and are perfect for growing Pinot Noir and Chardonnay.

“If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart.” CÉSAR CHÁVEZ –

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Beef bourguignon and yukon gold mashed potatoes comfort and thyme food blog

Beef Bourguignon

  • Author: cllombardi
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4–6 Servings 1x
  • Category: Beef
  • Method: Braise
  • Cuisine: French
  • Diet: Gluten Free
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Description

This Beef Bourguignon is “lick the bowl” kind of good! Serve it up with a slice of crusty French bread, Yukon gold mashers, and a hearty red for a kick-ass winter meal!

Ingredients

Scale
  • 4 oz. bacon or pancetta, diced
  • 3 tablespoons olive oil
  • 2.5-pound beef chuck pot roast, cut into 1.5“- 2” chunks
  • 1 large onion, chopped (about 2 cups)
  • 1 cup carrots, sliced 
  • 1 cup celery, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 cup gluten-free flour (or regular flour)
  • 2 cups red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 1 tablespoon butter
  • 4 cup water (for blanching pearl onions)
  • 10 ounces white pearl onions
  • 8 ounces cremini mushrooms, quartered
  • 1 teaspoon thyme, chopped
  • 2 tablespoons parsley, chopped
  • kosher salt and fresh cracked pepper, to taste

Instructions

  1. In a Dutch oven, cook the pancetta or bacon until rendered and crisp. Remove and set aside.
  2. Dry beef thoroughly with paper towels because wet beef doesn’t brown. In a Dutch oven, on medium-high heat, add 2 tablespoons olive oil and brown half of the beef chunks (5-7 minutes). Remove beef to a large bowl and set aside. Add remaining olive oil (if needed) and brown the second batch. Remove and add to the same bowl.
  3. On medium-high heat, add carrots, celery, and onion to the Dutch oven, adding more olive oil, if needed. Sauté for 5 minutes, add garlic, cook 1 minute, then stir in tomato paste.
  4. Stir in flour and cook for two minutes then deglaze with red wine, scraping up any brown bits. Cook the wine out for 2-3 minutes, add the bay leaf, then stir in the beef stock. Simmer, covered for 1.5-2 hours or until beef is tender. Stir often to avoid sticking. Taste and season with salt and pepper.
  5. In a small pot, bring water to a boil. Cut the bottom end off the pearl onions and drop in boiling water for 2 minutes then shock in ice water for a minute. Remove, peel, and set aside.
  6. In a skillet, on high heat, add butter and sauté pearl onions for 5 minutes then add mushrooms and thyme. Cook for 3-4 minutes then lightly toss in the crisp pancetta. The pearl onions, mushrooms, and pancetta can either be stirred into the stew or served as a garnish. Either way, top with fresh chopped parsley.
  7. Serve with Yukon gold mashed potatoes, a full-bodied red wine, preferably French, and a slice of crusty baguette to soak up the sauce.

Notes

  • Don’t eat pork. No problem. Skip the bacon. It’s going to be just as delicious!
  • If you like a lot of carrots as I do, add 1 cup of sliced carrots during the last 1/2 hour.

Keywords: beef bourguignon