When I first heard “beef bourguignon,” I thought it was one of those dishes you’d only find in a French restaurant. It sounds fancy, right? But don’t get intimidated! It’s basically just a really good beef stew with red wine, herbs, and a touch of elegance.
Once you make it yourself, you’ll realize how simple (and romantic) it actually is. It’s the perfect dish to cook for your boyfriend—comforting, hearty, and guaranteed to impress without breaking a sweat in the kitchen.
Tips for Cooking and Prepping
If this is your first time making beef bourguignon, don’t stress. It’s all about slow cooking and layering flavor. I always start by browning the beef really well. Don’t rush this step! Let the beef develop that golden crust before adding anything else.
When you deglaze the pan with red wine, scrape up all the browned bits at the bottom. It’s the “fond” that you often hear from cooking videos. I like to use a wooden spoon and take my time here.
Then, everything just simmers together until the beef becomes melt-in-your-mouth tender.
Also, don’t skip the aromatics: garlic, onions, and herbs like thyme and bay leaves make the sauce taste rich and layered. Personally, I love adding a little tomato paste for body and a teaspoon of sugar to balance the acidity of the wine.
And a tip I swear by: make this dish a day ahead. Beef bourguignon actually tastes better the next day once all the flavors have had time to develop.
What Kind of Red Wine to Use
You don’t need to splurge on an expensive bottle. Any dry red wine that you’d enjoy drinking will work. I usually go for a Pinot Noir, Merlot, or Cabernet Sauvignon. Just avoid overly sweet wines.
If you’d rather skip alcohol, you can replace the wine with a mix of beef broth and a splash of balsamic vinegar to mimic the depth of flavor.
What Beef Cut to Use
The best cut for beef bourguignon is chuck roast. It’s affordable, flavorful, and becomes incredibly tender after slow cooking. You can also use beef brisket or short ribs if you want something a bit richer.
If you’re unsure what these beef cuts are, you can always ask your local butcher about them. I’m sure they’d be more than happy to assist you!
Whatever cut you choose, make sure to cut it into large chunks, about 2 inches, so it holds its shape after braising.
Storing and Freezing Instructions
Beef bourguignon is a dish that gets even better with time. Once cooled, store it in an airtight container in the fridge for up to 4 days.
To freeze, let it cool completely and portion it into freezer-safe containers. It’ll last for up to 3 months.
When ready to serve, thaw overnight in the fridge and reheat gently on the stovetop over low heat. Simply add a splash of broth or wine if it thickens too much.
Serving Suggestions
This beef bourguignon practically begs to be served with something to soak up that rich, velvety sauce. Classic pairings are creamy mashed potatoes or crusty French bread. But of course, my go-to is steamed white rice, because rice works with everything!
If you want to keep things healthier, add a side of roasted vegetables or green beans almondine. And of course, don’t forget that extra glass of red wine to go with it.
FAQs About Beef Bourguignon
What’s the difference between beef stew and beef bourguignon?
Beef bourguignon is basically a French-style beef stew that’s cooked with red wine, herbs, and sometimes bacon for extra flavor. Regular stews often use broth or beer instead of wine.
Can I make beef bourguignon without wine?
Yes! Replace the wine with beef broth and add a tablespoon of balsamic vinegar or red wine vinegar for depth.
Can I cook beef bourguignon in a slow cooker?
Definitely. Brown the beef and vegetables first, then transfer everything to a slow cooker and cook on low for 7–8 hours or until tender.
What’s the best way to thicken beef bourguignon?
If the sauce feels thin, mix a teaspoon of cornstarch with water and stir it in near the end of cooking. You can also reduce it on the stovetop for a few minutes until it thickens naturally.
Can I make beef bourguignon ahead of time?
Yes! In fact, I recommend it! The flavors deepen beautifully overnight. Just reheat it slowly on the stovetop before serving.
Classic Beef Bourguignon
Image credit: @wellplated
Ingredients
- 2 lbs beef chuck, cut into large chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced to ½-inch thick
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Pinot Noir or Merlot)
- 2 cups beef broth
- 1 tablespoon sugar
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 oz mushrooms, halved
Instructions
- Brown the beef. Pat the beef dry and season generously with salt and pepper. In a large pot or Dutch oven, heat olive oil and brown the beef in batches. Remove and set aside.
- Cook the bacon and vegetables. In the same pot, cook the bacon until crispy. Add onions, garlic, and carrots; sauté until softened.
- Deglaze with wine. Stir in tomato paste, then pour in the red wine, scraping up any browned bits at the bottom of the pot. Let it simmer for 5 minutes.
- Add broth and herbs. Return the beef to the pot along with broth, sugar, bay leaves, and thyme. Cover and simmer for 2 to 2½ hours, or until the beef is fork-tender.
- Add mushrooms. Stir in mushrooms during the last 30 minutes of cooking.
- Serve. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Featured image credit: @pressurecookrecipes
