Red Wine Braised Beef Bourguignon

To be completely honest with you, this recipe is one of those that makes me feel like I am in a cozy French kitchen on a cold evening, even if I am actually just cooking at my own place. The slow dim of beef in red wine, the smell of garlic and herbs that fills the whole place, and that deep, thick sauce that sticks to the tender meat pieces is a magical combination. Every time I prepare the Beef Bourguignon, it teaches me that the patience in cooking always brings good results.

What Is Beef Bourguignon?

Beef Bourguignon, which sometimes is called Boeuf Bourguignon, is the best-known classic French stew. In the process of cooking, the beef is pounded by braising with a white wine meat stock and a bouquet of flavourful vegetables, herbs, and bacon, but when done it looks, smells, and tastes exotic. It is originally a peasant dish but has been elevated to the level of the most sought-after French comfort food. The wine, which has always been an element, had to be a robust red wine of the Burgundy region – this wine being the main reason for the name.

The character behind this dish is the richness that fills your mouth; it is a very flavorful and, hence, comforting dish. The sauce will slowly thicken and take on the color and texture of something divine. Of course, the ones who eat this will be tempted to finish up by having either a hot, crusty loaf of French bread or their favorite mashed potatoes.

Why This Recipe Is Special

The magical property of this recipe is the way the mingling of different tastes and odors is going on gradually, and, in that way, one indeed senses them nearer to themselves. The meat, initially seared, and with its taste deepened by the process, becomes the solid, caramelized foundation for the dish. The red wine is there to bring not just richness and depth, but also to consequently transform the time-exposed bites of the braised beef into a satiny stew that tastes exceptionally good the next day.

It’s a high-five moment for the cook — you feel like you’ve prepared something to be served in a top-notch restaurant, even though you did it in your home kitchen. But in spite of their soigné appearance, the dish is in reality one of the easiest ones if you grasp the basics.

Why You’ll Love This Recipe

• You will never have such a concentrated flavor: It is as if each and every drop of the sauce was love, unfolding in slow motion and with utmost care.
• Soft as a pillow beef: A long simmer will make it all steak, no muscle.
• Plenty of time for tomorrow: The taste gets even better the next day.
• Classy comfort food: It is elegant for a dine-out yet still homey for a weekend supper.
• Should you be a purist: You can play with the recipe — add mushrooms, no bacon, or rather use pearl onions.

Tools You’ll Need

Here’s what you’ll want to have ready before you start cooking:

• Large Dutch oven (or heavy pot): This is key. It holds heat evenly and is perfect for searing and braising.
• Wooden spoon: For scraping up all those delicious browned bits after searing the beef.
• Chef’s knife: A sharp one makes chopping veggies and trimming beef easy.
• Tongs: Handy for turning beef pieces while browning.
• Measuring cups and spoons: Precision helps balance wine and broth.
• Ladle: For serving the rich sauce.

Ingredients

For the Beef Bourguignon

• 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
• 6 oz (170 g) bacon, diced
• 2 tbsp (30 ml) olive oil
• 1 large onion, chopped
• 2 carrots, sliced into thick rounds
• 3 garlic cloves, minced
• 2 tbsp (16 g) all-purpose flour
• 2 ½ cups (600 ml) dry red wine (like Pinot Noir or Burgundy)
• 2 cups (480 ml) beef broth
• 2 tbsp (30 g) tomato paste
• 1 tsp (5 g) salt (adjust to taste)
• ½ tsp (2 g) black pepper
• 1 bay leaf
• 2 tsp (2 g) fresh thyme or 1 tsp (1 g) dried
• 8 oz (225 g) mushrooms, halved or quartered
• 1 cup (150 g) pearl onions, peeled (optional)
• 2 tbsp (28 g) butter, for finishing

Step-by-Step Instructions

1. Prep the ingredients

Before you start cooking, have everything chopped and ready. This meal makes fast progress in the beginning, and it is great to be ready ahead.

2. Cook the bacon

Heat up your Dutch oven on medium heat. Add the diced bacon and cook until it gets crispy and browned. Remove with a slotted spoon and put aside — but keep it with that glorious bacon fat in the pot.

3. Sear the beef

Dry the beef with paper towels (humidity interferes with brownness). In case the pot lacks, carry on with beef batches and olive oil sear. Don’t sweat too much for the gluten — you want a pretty good portion of the crust, not a water party. Brown all sides, then remove and set aside with the bacon.

4. Sauté the vegetables

In the same pot, put onions and carrots. Cook for approximately five minutes until the onions reach a golden color. Mix in the garlic and cook for another 30 seconds, just enough until it gives a fragrance.

5. Add flour

Dust the vegetables with flour and mix until flour is thoroughly incorporated. This measure will help thicken the sauce later on. Cook for 1-2 minutes to remove the raw flour flavor.

6. Deglaze with wine

Now comes the enjoyable part—add the red wine to the pot while stirring and scraping from the bottom of the pan all the stuck bits. This is where the taste is located. Let it simmer for 5 minutes to allow some alcohol to evaporate.

7. Add broth and seasonings

Stir in the beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Return the beef and bacon to the pot, making sure they’re submerged in the liquid.

8. Simmer

Cover the pot and place it in a preheated oven at 325°F (160°C). Let it braise for 2½ to 3 hours, until the beef is fork-tender.

9. Sauté mushrooms and onions (optional)

While the stew cooks, sauté the mushrooms (and pearl onions, if using) in butter until browned. Add them to the pot in the last 30 minutes of cooking.

10. Final touch

Once the beef is tender and the sauce is thickened, remove the bay leaf. Taste and adjust seasoning if needed. The sauce should coat the back of a spoon like silk.

Serving Ideas

You can serve Beef Bourguignon in so many delicious ways:

• Over creamy mashed potatoes
• With buttered egg noodles
• On top of rice or polenta
• Alongside crusty French bread for dipping

Add a sprinkle of fresh parsley before serving for a pop of color.

Variations & Customization

• Add more vegetables: Try parsnips, celery root, or even small potatoes.
• Make it smokier: Use smoked bacon or add a splash of smoked paprika.
• Skip the wine (if needed): Replace with extra beef broth and a tablespoon of balsamic vinegar for depth.
• Instant Pot version: Cook on high pressure for 45 minutes, then natural release.

Make-Ahead, Storage & Reheating

• Make-ahead: This dish actually tastes better the next day. Store in the fridge overnight and reheat gently.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
• Reheat: Warm on the stove over low heat, adding a splash of broth or water to loosen the sauce.

Pro Tips (from my kitchen to yours)

• Dry your beef: This ensures a perfect sear and avoids steaming.
• Don’t rush the browning: That golden crust is where your flavor begins.
• Use good wine: If you wouldn’t drink it, don’t cook with it.
• Cook low and slow: The magic happens in the long simmer — that’s when the beef transforms.
• Let it rest: Like all stews, a short rest after cooking helps the flavors meld.

Common Mistakes to Avoid

• Overcrowding the pan: It makes the beef steam instead of brown.
• Using lean cuts: Stick to chuck or brisket for best results.
• Boiling instead of simmering: High heat will toughen the beef.
• Skipping deglazing: Those brown bits at the bottom are pure gold.

Recipe Summary

Yield: 6 servings

Prep time: 25 minutes

Cook time: 3 hours

Total time: 3 hours 25 minutes

Nutrition (per serving):

Calories: ~520 | Protein: 38g | Carbs: 12g | Fat: 32g

A Final Word

If you’ve never made Beef Bourguignon before, I promise — it’s worth every minute. Once you taste that rich sauce and tender beef, you’ll see why it’s one of those dishes that sticks with you. It’s not just food; it’s an experience.