Name: Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 ½ pounds boneless beef chuck, trimmed and cut into 1-inch cubes; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup all-purpose flour; 1 yellow onion, diced; 6 carrots, diced; 4 celery stalks, diced; 1 pound cremini or button mushrooms, sliced; 4 cloves garlic, pressed or minced; ½ cup cognac; 1 tablespoon tomato paste; 2 cups dry red wine, such as Pinot Noir; 2 cups beef stock; 1 tablespoon brown sugar; 1 teaspoon fresh thyme leaves; Chopped fresh Italian parsley, for serving

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If you have ever wanted to master a classic French dish that bursts with rich flavors and melts in your mouth, look no further than this Beef Bourguignon Recipe. This timeless stew is a symphony of tender beef, earthy mushrooms, vibrant vegetables, and an indulgent red wine sauce that comforts like a warm hug on a chilly evening. Perfect for a cozy dinner or impressing guests with an elegant yet hearty meal, this recipe balances tradition with accessible ingredients, making it a true kitchen favorite that deserves a special place in your recipe collection.

Ingredients You’ll Need

The image shows a white cutting board on a white marbled surface, filled with chopped vegetables. On the upper left side, there are thickly sliced brown mushrooms with visible white and dark brown textures. To the right of the mushrooms, there's a pile of bright orange carrot chunks with varied shapes, some small cubes and some diagonal cuts. Below the carrots is a green layer of celery pieces, cut into short small segments, showing a fresh light green color. At the bottom right of the board, white onion pieces mixed with some small bits of carrots and celery create a rough textured layer. On the top right corner of the board, there are whole garlic cloves, some peeled and some still in their skins. The overall scene is bright and clean, with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

While the ingredient list may seem lengthy at first, each component in this Beef Bourguignon Recipe plays a crucial role. From the hearty beef chuck that provides tender, rich meatiness to the fresh herbs and wine that layer in aromatic complexity, these ingredients combine to create deep, unforgettable flavors and a beautifully textured stew.

2 ½ pounds boneless beef chuck: Choose well-marbled meat for maximum tenderness and flavor after slow cooking.
½ teaspoon kosher salt: Essential for seasoning and enhancing the natural taste of the beef and vegetables.
½ teaspoon freshly ground black pepper: Adds a gentle layer of spice that complements the rich sauce.
¼ cup all-purpose flour: Used to coat the beef cubes, helping to thicken the stew naturally as it simmers.
1 yellow onion, diced: Provides a sweet, aromatic base for the stew’s flavor.
6 carrots, diced: Adds color, sweetness, and a tender bite to the dish.
4 celery stalks, diced: Brings earthy brightness and crunch to balance the rich beef.
1 pound cremini or button mushrooms, sliced: Enhances the umami factor with its deep, woody taste.
4 cloves garlic, pressed or minced: Infuses the stew with warm, savory notes.
½ cup cognac: Adds a subtle, complex sweetness while intensifying the sauce’s richness.
1 tablespoon tomato paste: Contributes depth and body to the sauce’s texture and flavor.
2 cups dry red wine, such as Pinot Noir: The heart of this dish, providing fruity acidity and robustness.
2 cups beef stock: Builds a flavorful foundation while maintaining moisture in the stew.
1 tablespoon brown sugar: Balances the acidity in the wine with a hint of caramel sweetness.
1 teaspoon fresh thyme leaves: Lends fresh herbal notes that brighten and elevate the stew.
Chopped fresh Italian parsley, for serving: A splash of greenery and freshness to finish the dish beautifully.

How to Make Beef Bourguignon Recipe

Step 1: Prepare and Brown the Beef

Begin by seasoning the beef cubes with kosher salt and black pepper, then toss them in the all-purpose flour until evenly coated. This step is key because the flour helps form a luscious sauce as the stew simmers. Heat a large, heavy-bottomed pot over medium-high heat and brown the beef in batches. It’s important to avoid overcrowding the pan to get a beautiful caramelized crust on each piece, which adds incredible flavor depth. Set the browned beef aside once done.

Step 2: Sauté the Aromatics and Vegetables

In the same pot, add diced onion, carrots, celery, and sliced mushrooms. Cook until the vegetables soften and develop some golden edges—that deepens their natural sweetness. Stir in the pressed garlic and tomato paste, cooking briefly to remove any raw tomato taste and to blend the flavors fully. This mixture acts like the soulful backbone of the stew.

Step 3: Deglaze with Cognac and Wine

Pour in the cognac carefully and give it a quick stir to loosen the beautiful browned bits stuck to the pot; these bits are flavor gold. Then add the dry red wine, bringing the entire mixture to a simmer. Let the wine reduce slightly to concentrate the flavor, ensuring each element will harmonize beautifully when combined.

Step 4: Combine and Simmer

Return the browned beef to the pot and pour in the beef stock. Add the brown sugar and fresh thyme leaves, stirring well to distribute everything evenly. Bring your stew to a gentle simmer, then cover the pot and let it cook low and slow for about 2 to 3 hours. This slow cooking allows the beef to become melt-in-your-mouth tender and the flavors to meld into a luxurious, savory sauce.

Step 5: Finish and Garnish

Once the beef is tender, taste for seasoning and adjust salt and pepper as needed. Sprinkle generously with chopped fresh Italian parsley right before serving for a burst of vibrant color and fresh flavor that cuts through the richness.

How to Serve Beef Bourguignon Recipe

The image shows a black pot filled with a rich brown stew containing chunks of dark brown meat, orange diced carrots, light green celery pieces, and thick slices of brown mushrooms. Small sprigs of fresh green herbs are scattered on top, adding a touch of color. A wooden spoon with a visible char mark is resting inside the pot, partially covered by the stew. The pot sits on a white marbled surface, giving a clean and bright contrast to the dark pot and colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped Italian parsley is a classic choice, lending freshness and a pop of green to contrast the rich stew. For an extra touch, you might add a dollop of crème fraîche or a few thin slices of crusty baguette on the side to soak up every bit of the luscious sauce.

Side Dishes

This dish shines alongside creamy mashed potatoes, buttered noodles, or even simple crusty bread. These sides are perfect to sop up the rich sauce, while a light green salad with a tangy vinaigrette can provide a refreshing counterbalance.

Creative Ways to Present

For an eye-catching presentation, serve your Beef Bourguignon in individual rustic ceramic bowls garnished with parsley. You could also layer it over polenta or roasted root vegetables for a modern twist that still honors the roots of this classic recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Bourguignon tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator and consume within 3 to 4 days for the best taste and texture.

Freezing

This recipe freezes beautifully. Portion the stew into freezer-safe containers or heavy-duty zip-top bags, ensuring it cools completely before freezing. It can be kept frozen for up to 3 months without losing its flavor or tenderness.

Reheating

Reheat the beef stew gently over low heat on the stove or in the microwave, stirring occasionally. Adding a splash of beef stock or water helps loosen the sauce if it thickens too much during storage. This ensures your Beef Bourguignon Recipe stays as delicious and comforting as when first made.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef chuck is ideal because of its marbling and tenderness after slow cooking, you can also use beef brisket or short ribs as alternatives. Just remember that the key is slow, gentle cooking to break down connective tissue and achieve that melt-in-your-mouth texture.

What is the best type of wine to use?

A dry red wine like Pinot Noir or Burgundy works beautifully due to its balanced fruitiness and acidity. Avoid cooking wines or anything too sweet, as the wine’s character greatly influences the final sauce’s flavor.

Can I make this dish in a slow cooker?

Yes! After browning the beef and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. This method is perfect if you want a hands-off approach without sacrificing flavor.

Is it necessary to deglaze the pot with cognac?

Deglazing with cognac adds a lovely complexity to the sauce, but if you prefer, you can substitute with additional red wine or even a splash of brandy. The goal is to lift the flavorful browned bits from the pot and enhance the richness of the stew.

What should I serve with Beef Bourguignon for a complete meal?

Traditional sides like mashed potatoes, buttered egg noodles, or crusty bread are perfect for soaking up the sauce. Adding a simple green vegetable or salad helps round out the meal with freshness and texture contrast.

Final Thoughts

There is something truly special about making and sharing this Beef Bourguignon Recipe. It brings warmth, richness, and a touch of timeless French elegance right to your dinner table. Whether it’s a weekend treat or a celebration with friends, this stew promises to be a crowd-pleaser that you’ll be excited to make again and again.