Classic Beef Bourguignon: The Slow-Simmered French Stew That Makes a Sunday Feel Special

How to Make Beef Bourguignon

1. Prepare the oven and beef. Heat the oven to 325°F. Pat the beef cubes very dry with paper towels and season generously with salt and pepper.
2. Cook the bacon. In a large Dutch oven over medium heat, cook the bacon until crisp, about 6 minutes. Remove it with a slotted spoon and set aside, leaving the fat in the pot.
3. Brown the beef. Add the olive oil and raise the heat to medium-high. Brown the beef in batches, 3 to 4 minutes per side, without crowding. Transfer each batch to a plate.
4. Soften the vegetables. Lower the heat to medium. Add the onion and carrots and cook for 5 minutes. Stir in the garlic and tomato paste and cook 1 more minute.
5. Add the flour. Sprinkle the flour over the vegetables and stir for 1 minute.
6. Deglaze. Pour in the wine, scraping up all the browned bits from the bottom. Add the broth, bay leaves and thyme.
7. Braise. Return the beef, its juices and the bacon to the pot. The liquid should almost cover the meat. Bring to a simmer, cover and transfer to the oven. Braise for 2 ½ to 3 hours, until the beef is fork-tender.
8. Sauté the mushrooms. During the last 20 minutes, melt the butter in a skillet over medium-high heat and cook the mushrooms until golden, about 8 minutes. Season lightly.
9. Finish. Stir the mushrooms into the stew. Remove the bay leaves and thyme stems. If the sauce is thin, simmer uncovered on the stovetop for 10 minutes. Taste, adjust the seasoning and sprinkle with parsley.

Tips for the Best Beef Bourguignon

• Dry meat browns, wet meat steams. Take a moment to pat each cube dry.
• Brown in batches. Crowding the pot keeps the beef from getting that deep, flavorful crust.
• Cook the mushrooms separately. They stay golden and meaty instead of soggy.
• Rest it overnight. The flavors deepen beautifully in the fridge.

Variations

For a slow cooker version, complete steps 2 through 6 on the stove, then transfer everything to a slow cooker and cook on low for 8 hours. Add the sautéed mushrooms at the end.

For a chicken version, use bone-in chicken thighs and reduce the braising time to about 1 hour.

For extra vegetables, add halved baby potatoes for the last hour of cooking.

How to Store and Make Ahead

Beef bourguignon keeps in an airtight container in the refrigerator for up to 4 days, and it freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over medium-low heat, adding a splash of broth if the sauce has thickened too much.

Nutrition Information

One serving of the stew, without sides, provides approximately 550 to 650 calories. These numbers are estimates and vary with the cut of beef and the amount of bacon fat.

Final Thoughts

Beef bourguignon is a dish that rewards patience. It asks for a quiet afternoon and gives back a pot of comfort so rich and tender that people remember it for years.

Make it for a birthday, a cold winter Sunday or simply because the people you love deserve something special.

With love, from Grandma's kitchen ❤️