The Spruce Eats / Bahareh Niati
- Larger beef chunks and slow braising create fork-tender meat in a rich sauce.
- You can serve the beef with mashed potatoes, boiled potatoes, or egg noodles to soak up the sauce.
- Mastering this dish adds an impressive French classic to your home-cooked repertoire.
Beef Bourguignon, also known as beef Burgundy, is a classic French dish that deserves a spot in your culinary repertoire. While it requires some time, mastering this recipe means you'll have an impressive dish ready to dazzle at any occasion. It's quite easy to make (though time-consuming) and often tastes even better on the second or third day. This makes it an ideal choice for beginners aiming to create a show-stopping meal for dinner parties.
What Cut of Beef Is Best for Bourguignon?
The key to success lies in selecting the right cut of beef for braising. Unlike beef stew, the beef pieces in bourguignon are larger. Avoid pre-cut stew meat from the market, which often contains a mix of tough and lean cuts. Instead, opt for a beef chuck roast, and cut it into two- to three-inch chunks for this recipe. The connective tissue and marbling in the shoulder (chuck) of a steer become meltingly tender, creating a thick, spoon-coating sauce when braised in wine and stock.
Should You Marinate the Beef?
For additional tenderness, some chefs marinate the meat in wine and aromatics overnight. I've prepared the dish both ways numerous times, and honestly, I can't tell the difference. In this recipe, I skip the marinating step, but you can find instructions in the variations below if you'd like to try marinating it yourself.
Which Red Wine To Use for Beef Bourguignon?
Bourguignon refers to the region in Central-Eastern France, particularly known for the Pinot Noir wine used to braise this dish. While Pinot Noir from France's Burgundy region is the traditional choice, you can substitute it with a reasonably priced domestic version, such as those from California or Oregon. Ensure it's a wine you personally enjoy, as the quality of the wine impacts the final flavor. As a French chef, I once worked with quipped, "garbage in, garbage out."
Creating Layered Flavor With Bacon
To enhance the dish's flavor, brown the meat in pork fat. You can use salt pork, pancetta, or bacon, but avoid anything with too strong a smoky flavor, as it can overpower the dish. I prefer thick-cut, uncured bacon for the best results.
What Vegetables Go In Beef Bourguignon?
A unique aspect of this dish is the "garniture," the ingredients added at the end. Pearl onions and mushrooms are cooked separately until tender, then combined with the braise. While it might seem unusual at first, one bite reveals how the crisp, sweet onions and meaty mushrooms work with the tender beef to create a delightful explosion of textures, elevating the dish to gourmet French cuisine.
Seems crazy…at first. But one bite of the crisp and sweet little onions and meaty mushrooms combined with the very tender beef and you get an explosion of textures. It drives this dish from simply good to amazing French gourmet territory.Â
What To Serve With Beef Bourguignon
Traditionally, beef bourguignon is served with boiled potatoes. Personally, I prefer mashed potatoes, as gravy moats are one of life's great pleasures. Egg noodles are also a lovely choice. I always have a warm baguette on hand as well. After all the time and care put into making this dish, you'll want to savor every last drop of that delicious sauce.
Tips for Making Beef Bourguignon
- Don’t rush the process—Take your time while browning the meat. The caramelization of the beef and the fond at the bottom of the pan contribute essential flavors to this dish. Turn on some tunes, sip a little wine, and let the meat brown slowly.
- Deglazing options—The most traditional liquid for deglazing the pot is Cognac, but you can certainly use domestic brandy if you like. If you don’t have any on hand, 1/2 cup of additional red wine will work.Â
- How to easily peel pearl onions—Boiling the pearl onions briefly will make peeling them a breeze, they’ll pop right out of their papery skins with a little squeeze.Â
- Make ahead—The glazed pearl onions and mushrooms can be made up to 3 hours in advance. Reheat in the pan used to glaze them over medium low heat before stirring them into the beef.
Never Lose a Recipe Again!
"Outstanding! The perfect recipe for a dinner party! Follow the instructions from beginning to end exactly as written, and you'll surely be successful. This wonderful dish is easy to prepare but requires time, so be patient. Make it a day or two ahead for the best flavor and for a stress-free evening the night of your gathering." —Diana Andrews
Ingredients
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8 ounces thick-cut bacon or pancetta, coarsely choppedÂ
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3 pounds chuck roast, cut into large (2-inch) chunks, excess fat trimmed
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1 teaspoon fine salt, plus more for seasoning
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1/2 teaspoon freshly ground black pepper
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1/3 cup all-purpose flour
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1 medium yellow onion, coarsely chopped
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1 large carrot, cut crosswise into 1 1/2-inch long pieces
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4 medium garlic cloves, peeled and left wholeÂ
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1/2 cup Cognac or brandy, or additional dry red wine
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2 tablespoons tomato paste
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2 1/2 cups low-sodium beef broth, divided
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2 cups dry red wine, such as pinot noir
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2 teaspoons coarsely chopped fresh thyme, or 1/2 teaspoon dried thyme
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2 medium bay leaves
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8 ounces pearl onions, about 1 1/2 cups
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2 tablespoons unsalted butter
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8 ounces cremini mushrooms, quartered, about 3 1/4 cups
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1 teaspoon granulated sugar
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2 tablespoons finely chopped fresh parsley, for garnish
Steps to Make It
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Gather the ingredients. Position a rack in the lower third of the oven and heat to 325 F.
![Ingredients to make beef bourguignon]()
The Spruce Eats / Bahareh Niati
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Put 8 ounces thick-cut bacon or pancetta, coarsely chopped in a large Dutch oven or other heavy-duty oven proof pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Transfer the bacon to a large rimmed plate with a slotted spoon, leaving the fat in the pot. Slide the pot off the heat.
![A large dutch oven with chopped bacon]()
The Spruce Eats / Bahareh Niati
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Pat 3 pounds chuck roast, cut into large (2-inch) chunks dry with paper towels. Season the meat with 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper and toss with 1/3 cup all-purpose flour to coat evenly.
![A bowl of large pieces of beef coated in flour]()
The Spruce Eats / Bahareh Niati
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Return the pot to medium-high heat. Add a handful of the beef to the pot, brushing off the excess flour as you work. Don’t overcrowd the meat, making sure there is space in between each chunk, or it will sweat in its own juices instead of browning.
Let the meat cook for 3 minutes without moving it, flip with tongs, and continue to brown until you have a deep golden brown crust on the second side, about 2 minutes. Transfer the browned meat to the plate with the bacon. Decrease the heat if the brown bits on the bottom of the pot begin to burn.
![A dutch oven with large pieces of beef browning]()
The Spruce Eats / Bahareh Niati
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Repeat the browning process with the rest of the meat in 2 to 3 more batches, placing the pieces on the plate with the already browned meat as you work. Discard any excess flour.
![A large plate of browned pieces of meat and cooked chopped bacon]()
The Spruce Eats / Bahareh Niati
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Add 1 medium yellow onion, coarsely chopped and 1 large carrot, cut crosswise into 1 1/2-inch long pieces to the pot; saute until the vegetables begin to brown, about 4 minutes.
Add 4 medium garlic cloves, peeled and left whole and cook, stirring constantly, until fragrant, about 1 minute.
![A dutch oven with onions, carrots, and garlic]()
The Spruce Eats / Bahareh Niati
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Carefully add 1/2 cup Cognac or brandy, raise the heat to high, and boil, scraping the brown bits from the bottom of the pot, until nearly evaporated, about 1 minute.
![A dutch oven with carrots, onions, and garlic cooking in Cognac]()
The Spruce Eats / Bahareh Niati
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Add 2 tablespoons tomato paste and stir to combine. Stir in 2 cups low-sodium beef broth and 2 cups dry red wine and bring to a boil over high heat. Add the browned beef, bacon, any accumulated juices on the plate, 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, and 2 bay leaves and stir to combine.
![A dutch oven with carrots, onions, garlic, beef, and bacon simmering in stock and wine with thyme and bay leaves]()
The Spruce Eats / Bahareh Niati
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Cover with a tight-fitting lid and slide the pot into the oven. Bake until the beef is very tender, about 2 hours. You should be able to cleave a chunk of beef in half easily with a fork.
![A hand holding a fork, testing the doneness of a piece of beef]()
The Spruce Eats / Bahareh Niati
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During the last 30 minutes of baking time, prepare the onion and mushroom garnish. Bring a small saucepan of water to a boil and trim the tips (opposite the root end) off 8 ounces (about 1 1/2 cups) of pearl onions.
![A cutting board with pearl onions with the tips removed]()
The Spruce Eats / Bahareh Niati
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Add the onions to the boiling water and cook for 2 minutes. Drain.
![A large pot of boiling water with pearl onions]()
The Spruce Eats / Bahareh Niati
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When cool enough to handle, squeeze the onions at the root end. The onions will pop out of their skins. Discard the skins.
![A cutting board with pearl onions removed from their skin]()
The Spruce Eats / Bahareh Niati
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Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the onions and 8 ounces cremini mushrooms, quartered and saute until they begin to brown, about 8 minutes.
![A skillet with pearl onions and mushrooms cooking in butter]()
The Spruce Eats / Bahareh Niati
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Add the remaining 1/2 cup low-sodium beef broth and 1 teaspoon granulated sugar. Cover and simmer over medium-low heat until the onions are tender when pierced with a fork, 10 to 15 minutes.
Uncover and continue to simmer until the liquid is mostly evaporated and it becomes a syrupy glaze, 3 to 5 minutes more. Remove from the heat.
![A skillet with cooked pearl onions and mushrooms in a sugar-broth syrup]()
The Spruce Eats / Bahareh Niati
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When the beef is done, remove the pot from the oven, uncover, and let it stand for 10 minutes.
![A dutch oven of beef bourguignon]()
The Spruce Eats / Bahareh Niati
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Skim any clear fat that has risen to the top of the sauce, if desired. Stir the pearl onions and mushrooms into the pot. Taste and adjust the seasoning with salt and pepper, if needed. Serve garnished with 2 tablespoons finely chopped fresh parsley.
![A dutch oven of beef bourguignon with mushrooms and pearl onions, topped with chopped parsley]()
The Spruce Eats / Bahareh Niati
How To Store
The flavor of beef bourguignon improves after 1 to 2 days. Transfer the dish to a non-reactive bowl or container and cool completely in the refrigerator. Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.Â
Defrost completely before reheating on the stove over low heat. Add additional broth to the mixture if needed to adjust consistency.
Feeling Adventurous? Try This:
- How to marinate the beef—You can marinate the meat in the wine with the thyme, bay leaves, and garlic overnight in the refrigerator. The next day, remove the beef from the marinade and pat it dry before the seasoning and flouring steps. Return the marinade to the pot in step 8.Â
- Bourguignon without bacon—You can leave out the bacon, if you prefer. Brown the meat in 2 to 3 tablespoons of canola or avocado oil in the Dutch oven instead of the bacon fat. Or you can render the fat from any beef trimmings over low heat, then use the fat to brown the beef.
- Substitute for pearl onions—If you can’t find pearl onions, you can substitute cippolini onions or small shallots. Frozen peeled pearl onions are available. While their texture is not as nice as fresh pearl onions, they will work in a pinch.
- Short rib Bourguignon—The recipe can be made with beef short ribs, you will need 3 1/2 pounds. You will likely have more fat to skim off the top of the sauce at the end of cooking.Â
- Bourguignon with more veg—You can add additional carrots to the braise. Use large carrots and leave them in big chunks so they don’t melt down in the sauce.
| Nutrition Facts (per serving) | |
|---|---|
| 674 | Calories |
| 40g | Fat |
| 17g | Carbs |
| 55g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 674 |
| % Daily Value* | |
| Total Fat 40g | 51% |
| Saturated Fat 17g | 83% |
| Cholesterol 179mg | 60% |
| Sodium 1115mg | 48% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 5g | |
| Protein 55g | |
| Vitamin C 7mg | 34% |
| Calcium 71mg | 5% |
| Iron 5mg | 29% |
| Potassium 1050mg | 22% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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