Experience the pinnacle of French comfort cooking with this authentic Beef Bourguignon recipe. This legendary dish transforms humble beef into melt-in-your-mouth perfection through slow braising in rich red wine. The combination of tender beef, smoky bacon, earthy mushrooms, and aromatic vegetables creates a deeply satisfying meal that’s perfect for special occasions or cozy weekend dinners. Once you master this timeless recipe, you’ll understand why it’s considered one of France’s greatest culinary treasures.
Ingredients
For the Meat:
- Beef shoulder or chuck roast – 1kg / 2.2 lbs, cut into large cubes
- Salt and black pepper – to taste
- All-purpose flour – 3 tbsp
- Olive oil – 3 tbsp
- Bacon – 200g / 7 oz, cut into cubes
- Yellow onions – 2 medium, roughly chopped
- Garlic cloves – 3, finely minced
- Carrots – 2 large, sliced into rounds
- Button mushrooms – 250g / 9 oz, quartered
For the Sauce:
- Red wine – 750ml / 3¼ cups (preferably Burgundy)
- Beef stock – 250ml / 1 cup
- Tomato paste – 2 tbsp
- Unsalted butter – 2 tbsp + 1 tbsp for finishing
- Bay leaves – 2
- Fresh thyme sprigs – 2
- Sugar – 1 tsp
- Fresh parsley – for garnish
Instructions
Step 1: Prepare the Beef
Season the beef cubes generously with salt and pepper. Dust evenly with flour, shaking off any excess. This will help create a beautiful crust and thicken the sauce.
Step 2: Brown the Meat
Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each piece develops a deep golden crust on all sides. Remove and set aside on a plate.
Step 3: Cook the Bacon
In the same pot, add bacon cubes and cook until crispy and golden. The rendered fat will add incredible flavor to the dish.
Step 4: Sauté the Vegetables
Add chopped onions, minced garlic, and sliced carrots to the pot. Cook for 5-6 minutes until the onions begin to soften. Add quartered mushrooms and cook for another 3-4 minutes.
Step 5: Build the Sauce
Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce slightly.
Step 6: Combine and Braise
Return the browned beef to the pot along with beef stock, bay leaves, thyme sprigs, and sugar. Bring to a gentle simmer, then cover with a tight-fitting lid.
Step 7: Slow Cook to Perfection
Transfer the covered pot to a preheated oven at 160°C / 320°F. Braise for 2½ to 3 hours, until the beef is fork-tender and the sauce has thickened beautifully.
Step 8: Final Touches
Remove bay leaves and thyme stems. Stir in the remaining tablespoon of butter for glossy richness. Taste and adjust seasoning with salt and pepper.
Step 9: Serve with Style
Ladle the Beef Bourguignon into warmed bowls, garnish with fresh chopped parsley, and serve alongside creamy mashed potatoes, polenta, or crusty French bread.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Servings: 6-8 people
- Calories: Approximately 420 per serving
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 35g
- Carbohydrates: 12g
- Fat: 22g
- Iron: 30% DV
- Vitamin A: 40% DV
- Fiber: 3g
Why This Recipe is Healthy
This classic French dish provides exceptional nutritional value through its high-quality ingredients. The beef delivers complete protein essential for muscle maintenance and repair, along with important minerals like iron and zinc for immune function and energy metabolism. Red wine contributes antioxidants, particularly resveratrol, which supports heart health when consumed in moderation during cooking. The abundance of vegetables adds vitamins A and C, fiber, and beneficial plant compounds. The slow braising method preserves nutrients while creating tender, easily digestible protein. Unlike many comfort foods, this dish relies on natural ingredients and herbs for flavor rather than processed additives, making it a wholesome choice for special occasions.