Cozy Beef Bourguignon Recipe for Comforting Meals

Why You’ll Love This Recipe

• Rich, deep flavors developed from slow-cooking.
• It’s both comfort food and elegant enough for special occasions.
• Uses simple, everyday ingredients—no need to hunt for anything fancy!
• Freezer-friendly and great for make-ahead meals.
• Pairs beautifully with crusty bread, mashed potatoes, or buttery noodles.

Ingredients Breakdown

Essentials

• Beef Chuck: Opt for well-marbled beef chuck; it becomes meltingly tender as it cooks. Can’t find chuck? Beef brisket is a great alternative.
• Bacon: Adds smoky, savory depth to the dish. Lardons work best, but diced bacon is just fine.
• Red Wine: The star ingredient for a true Bourguignon! Choose a bold, dry red like Pinot Noir or Cabernet Sauvignon. Cooking tip: If you’d drink it, you can cook with it.
• Mushrooms: Cremini mushrooms hold up nicely, but white mushrooms work well too.
• Vegetables: Carrots, pearl onions, and garlic for added sweetness and balance.
• Beef Broth: Opt for low-sodium so you can control the salt levels.
• Fresh Herbs: Thyme, bay leaves, and parsley lend an earthy aroma.

Pro Tips

• Save the scraps! Keep mushroom stems and herb stalks to add more flavor to your broth if desired.
• Dry your beef thoroughly before searing. This ensures a beautiful, caramelized crust.
• If red wine is a no-go, swap with beef stock and a splash of balsamic vinegar for acidity.

Step-by-Step Instructions

1. Prep the Ingredients: Dice bacon, cube the beef, and peel the carrots and pearl onions. Pat the beef dry with paper towels and season generously with salt and pepper.
2. Sear the Beef: In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside. Increase heat to high, sear the beef in batches until browned on all sides. Avoid overcrowding the pot!
3. Sauté the Veggies: Lower the heat to medium. Add carrots, pearl onions, and garlic to the pot. Cook for 3-4 minutes until slightly softened.
4. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all those browned bits of flavor. Let simmer for 5 minutes to reduce slightly.
5. Add Broth and Herbs: Stir in the beef broth, bacon, tomato paste, mushrooms, thyme, and bay leaves. Return the seared beef (and juices) to the pot. Bring everything to a simmer.
6. Slow-Cook: Cover and cook in a 300°F (150°C) oven for 2.5-3 hours, or until the beef is fork-tender.
7. Thicken the Sauce: After cooking, remove the pot from the oven and skim any excess fat. Optionally, mix 1 tablespoon of flour with 2 tablespoons of water and stir into the sauce. Cook on the stovetop for 5 minutes until thickened.
8. Garnish and Serve: Remove thyme and bay leaves. Sprinkle with chopped parsley and serve up this showstopping dish with your favorite side—mashed potatoes or egg noodles are dreamy options!

Chef’s Tips and Tricks

• Chill Your Wine Glass: Sip the same wine you use in the recipe—it’s the perfect pairing!
• If you’re short on time, use pre-peeled pearl onions or cut baby onions in half.
• For extra depth, add a splash of cognac or brandy during the deglazing step.
• Leftovers? They’re even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Recipe Variations and Serving Suggestions

• Vegetarian Option: Swap beef for portobello mushrooms, omit bacon, and use vegetable stock instead.
• Make It Lighter: Use turkey bacon and leaner cuts of beef like sirloin.
• Side Pairings: Serve with roasted garlic mashed potatoes, crusty baguette slices, or buttery egg noodles.
• Wine Pairing: The red wine you cooked with will almost always be the best glass to pour alongside.

FAQs

• Can I make this in a slow cooker? Absolutely! Sear the beef and prep the veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
• Can I freeze leftovers? Yes! Let it cool completely, then freeze in an airtight container for up to 2 months. Reheat gently on the stove.
• What can I use instead of wine? Swap the wine with additional beef stock and a tablespoon of balsamic or red wine vinegar for a similar depth of flavor.