Ooo okay, we’re going classic, cozy, French-grandma-approved now 🍷🥩
Beef Bourguignon = slow-cooked comfort with serious flavor payoff.
🍲 Beef Bourguignon (Classic & Rich)
🛒 Ingredients
- 3 lb beef chuck, cut into big chunks
- Salt & black pepper
- 2–3 tbsp olive oil
- 4 oz bacon, chopped
- 1 onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups beef broth
- 3 cups dry red wine (Burgundy or Pinot Noir)
- 2 bay leaves
- 2–3 sprigs fresh thyme
Add later
- 8 oz mushrooms, halved
- Pearl onions (frozen or fresh)
👩🍳 Instructions
1️⃣ Prep the beef
- Pat beef dry (important!)
- Season generously with salt & pepper
2️⃣ Build flavor
- In a heavy pot/Dutch oven, cook bacon until crispy
- Remove bacon, leave fat in pot
- Brown beef in batches (don’t crowd!) → remove
3️⃣ Aromatics
- Add onion & carrots, cook until soft
- Add garlic + tomato paste, cook 1 min
- Sprinkle in flour, stir well (this thickens the sauce)
4️⃣ Deglaze & simmer
- Pour in wine, scrape all the brown bits
- Add broth, bacon, beef, bay, thyme
- Bring to simmer, cover
5️⃣ Slow cook
- Oven: 325°F (165°C) for 2½–3 hours
or - Stovetop: very low simmer
6️⃣ Finish strong
- In last 30 min, add mushrooms & pearl onions
- Adjust salt & pepper
✨ Pro Tips (these matter)
- Day-after magic: tastes even better the next day
- Sauce too thin? Simmer uncovered 10–15 min
- Sauce too thick? Splash of broth or wine
- No wine? You can sub more broth, but wine = soul
🍽️ Serve With
- Mashed potatoes (classic)
- Buttered egg noodles
- Crusty bread (non-negotiable)
- A glass of the same wine you cooked with 😌🍷
Want a slow cooker, Instant Pot, or simplified weeknight version?
