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Classic Beef Bourguignon Recipe – A French Comfort Food Masterpiece

Name: Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8
Cuisine: French
Ingredients: 3 lb 8 oz Chuck steak (cut into 4–5cm cubes); 4–5 tbsp Sunflower oil; 7 oz Streaky bacon (cut into 2cm pieces); 1 large Onion (finely chopped); 2 Garlic cloves (crushed); 750ml Dry Red Wine (traditionally Burgundy); 2 tbsp Tomato purée; 1 Beef Stock Cube (crumbled); 2 Bay leaves; 3 sprigs Fresh Thyme; 1 oz Butter; 1 lb Pearl Onions (peeled); 10½ oz Chestnut Mushrooms (halved or quartered if large); 2 tbsp Cornflour mixed with 2 tbsp cold water; Flaked sea salt and freshly ground black pepper (to taste); Fresh parsley, chopped (for garnish)

If you’re craving a cozy, rich, and indulgent dish, there’s nothing more satisfying than beef bourguignon. This traditional French beef stew combines tender chunks of beef braised in red wine with smoky bacon, caramelized onions, earthy mushrooms, and fresh herbs. Slow-cooked to perfection, it’s a dish that fills your home with irresistible aromas and delivers melt-in-your-mouth flavor with every bite.

Whether you’re hosting a dinner party, planning a special Sunday supper, or simply want to elevate your weeknight meal, this authentic beef bourguignon recipe is the perfect choice.

Why You’ll Love This Recipe

Rich & Comforting: A deeply flavored stew with wine, herbs, and slow-cooked beef.
Restaurant Quality at Home: Elegant enough to impress, yet simple to make.
Make-Ahead Friendly: Tastes even better the next day as flavors deepen.
Classic French Cuisine: Brings authentic bistro-style dining to your table.

Beef Bourguignon Recipe

Rated 5.0 stars by 1 users

Cuisine

French

Servings

6-8

Prep Time

30 minutes

Cook Time

90 minutes

Calories

699

This perfect beef bourguignon recipe features chunks of well-marbled beef slowly braised in red wine and beef stock, enhanced with garlic, onions, bacon, and fresh herbs. Finished with buttery mushrooms and pearl onions, the stew thickens into a luscious sauce that coats every bite. Traditionally served with creamy mashed potatoes, crusty bread, or even buttered noodles, this French classic is a show-stopping main dish that never disappoints.

Author:

Guiseppe

Ingredients

3 lb 8 oz Chuck steak (cut into 4–5cm cubes)
4–5 tbsp Sunflower oil
7 oz Streaky bacon (cut into 2cm pieces)
1 large Onion (finely chopped)
2 Garlic cloves (crushed)
750ml Dry Red Wine (traditionally Burgundy)
2 tbsp Tomato purée
1 Beef Stock Cube (crumbled)
2 Bay leaves
3 sprigs Fresh Thyme
1 oz Butter
1 lb Pearl Onions (peeled)
10½ oz Chestnut Mushrooms (halved or quartered if large)
2 tbsp Cornflour mixed with 2 tbsp cold water
Flaked sea salt and freshly ground black pepper (to taste)
Fresh parsley, chopped (for garnish)

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Directions

Preheat oven to 170°C / 150°C fan / Gas 3. Cut beef into 4–5 cm cubes, trimming tough sinew. Season generously with salt and pepper.
Heat 2 tbsp oil in a large frying pan. Sear beef in batches until browned on all sides. Transfer to a flameproof casserole dish.
In the same pan, fry bacon until crisp. Scatter over the beef. Add onion and cook 5–6 minutes until softened. Stir in garlic, cooking 1 minute more.
Add onions and garlic to the casserole. Pour in wine, tomato purée, 150ml water, and crumbled stock cube. Add bay leaves and thyme. Stir, cover, and transfer to oven for 1½–1¾ hours, until beef is almost tender.
While beef cooks, peel pearl onions (cover with boiled water for 5 mins to loosen skins). In a pan, melt half the butter with a touch of oil. Fry onions until golden, then set aside. Add remaining butter and cook mushrooms until golden.
Stir cornflour slurry into the casserole. Add onions and mushrooms. Return to oven for 45 minutes, or until beef is tender and sauce is rich.
Remove thyme stalks, sprinkle with parsley, and serve hot with mashed potatoes, buttered noodles, or crusty bread.

Recipe Note

Chef Tips

Choose the Right Beef: Use well-marbled chuck steak; lean cuts will dry out.
Wine Matters: Burgundy (Pinot Noir) is traditional, but any dry red wine you’d drink works.
Make Ahead: Prepare a day ahead and reheat gently for even better flavor.
Onion Trick: Blanching pearl onions in hot water makes peeling easier.

Serving Suggestions

Serve your boeuf bourguignon with:
Creamy mashed potatoes or buttered egg noodles
Roasted or steamed green beans
A fresh side salad with mustard vinaigrette
Crusty French bread for dipping in the rich sauce

Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze portions for up to 3 months. Thaw overnight in fridge before reheating.
Reheat: Warm gently on the stovetop or in a 325°F oven until heated through. Add a splash of stock or wine if needed.

Nutrition

Serving Size: 1
per serving: Calories; 699

Amount/Serving % Daily Value

Carbs: 16 grams; 6%
Protein: 59 grams; 118%
Fat: 30 grams; 39%

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Classic Beef Bourguignon Recipe – A French Comfort Food Masterpiece

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Beef Bourguignon Recipe

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