Why This French Beef Bourguignon Will Ruin All Other Stews for You

Picture this: tender beef, bathed in rich red wine, with mushrooms so flavorful they might just steal the show. Beef Bourguignon isn’t just a dish—it’s a flex. The French didn’t invent slow-cooked perfection just for it to be ignored.

This recipe? It’s the kind of meal that makes people cancel their dinner plans because leftovers sound better. And let’s be real, if you’re going to spend hours cooking, it better be worth it.

Spoiler: this is.

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What Makes This Recipe So Good

First, it’s stupidly flavorful. Red wine, bacon, and beef? That’s the holy trinity of indulgence.

Second, it’s forgiving. Forget fancy knife skills—this dish thrives on low-and-slow cooking, not precision. Third, it gets better with time.

Like a fine wine (which, coincidentally, is in the recipe), the flavors deepen overnight. And finally, it’s impressive without the effort. Serve this, and people will assume you’ve secretly trained in a Parisian kitchen.

Ingredients You’ll Need

3 lbs beef chuck, cut into 2-inch cubes (fat = flavor, don’t trim it all)
6 oz bacon, diced (because everything’s better with bacon)
2 cups red wine (Burgundy if you’re fancy, any dry red if you’re sane)
2 cups beef stock (homemade if you’re extra, store-bought if you’re human)
1 lb mushrooms, quartered (button or cremini, no exotic fungi needed)
20 pearl onions, peeled (or frozen if you hate peeling)
3 carrots, sliced (they’re not just for rabbits)
4 garlic cloves, minced (because vampires aren’t invited)
2 tbsp tomato paste (the secret umami booster)
1 bouquet garni (thyme, bay leaf, parsley tied together or just tossed in)
Salt and pepper (to taste, but don’t be shy)
2 tbsp flour (for thickening, not for baking mishaps)
3 tbsp olive oil (or bacon fat, because why not?)

Step-by-Step Instructions

Brown the bacon. In a Dutch oven, cook the bacon over medium heat until crispy.
Remove it, leave the fat. Bacon is now your garnish. Congrats.
Sear the beef. Pat the beef dry (wet beef won’t brown), then sear in batches in the bacon fat.
Don’t crowd the pan, or you’ll steam the meat. We’re not making beef soup.
Sauté the veggies. Add carrots, onions, and garlic. Cook until slightly softened.
Stir in tomato paste and flour—this’ll thicken the sauce later.
Deglaze with wine. Pour in the red wine, scraping up the browned bits. Reduce by half. This isn’t a drinking step (save some for the cook, though).
Add everything back. Return beef, bacon, and any juices to the pot.
Add stock and bouquet garni. Bring to a simmer.
Low and slow. Cover and cook in a 325°F oven for 2.5–3 hours. Or simmer on the stove.
Your biceps, your choice.
Cook the mushrooms. While the stew simmers, sauté mushrooms in butter until golden. Add them in the last 30 minutes. They’re worth the extra pan.
Adjust and serve. Discard the bouquet garni.
Skim excess fat if you’re health-conscious (lol). Season to taste. Serve with crusty bread or mashed potatoes.

Storage Instructions

Fridge: Let it cool, then store in an airtight container for up to 4 days.

The flavors improve by day two—if it lasts that long.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Microwaving is sacrilege.

Why This Recipe Is a Win

It’s comfort food with class.

You get protein, veggies, and a sauce that’s basically liquid gold. It’s meal-prep friendly—make it Sunday, eat like royalty all week. Plus, it’s scalable.

Double it for a crowd, or halve it if you’re cooking for one (but why?).

Common Mistakes to Avoid

Using lean beef. Chuck or brisket only. Filet mignon belongs on a plate, not in a stew.
Skipping the sear. Browning = flavor. Don’t rush it.
Boiling instead of simmering. Aggressive heat turns beef into rubber.
Patience is key.
Over-salting early. Reduce the sauce first, then season. Salt concentrates as it cooks.

Alternatives for the Rebellious Cook

No wine? Use extra stock and a splash of balsamic vinegar. It’s not the same, but it’ll do.
Vegetarian? Swap beef for portobello mushrooms and lentils.
Call it “Faux Bourguignon.”
Instant Pot shortcut: Sear everything, then pressure-cook for 45 minutes. Purists will judge, but you’ll eat sooner.

FAQ

Can I use white wine instead of red?

Technically yes, but then it’s not Bourguignon. Red wine gives the dish its signature depth and color.

IMO, stick to the script.

What if I don’t have a Dutch oven?

A heavy pot with a tight-fitting lid works. No lid? Foil.

No pot? Maybe rethink your life choices.

Can I make this ahead of time?

Absolutely. In fact, it’s better the next day.

Reheat gently—no one likes scorched beef.

Why pearl onions? Can’t I just chop a regular onion?

Pearl onions hold their shape and add a subtle sweetness. Chopped onions dissolve into the sauce.

FYI, frozen pearl onions are a cheat code.

Is there a substitute for bouquet garni?

Dried thyme (1 tsp) and a bay leaf work. Just fish out the bay leaf later unless you like crunchy surprises.

Final Thoughts

Beef Bourguignon isn’t just food—it’s a culinary heirloom. It’s the dish you make when you want to impress, comfort, or just eat like a legend.

Follow the steps, avoid the pitfalls, and you’ll have a meal that’s worth every minute. Now go forth and stew responsibly.

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