Beef Bourguignon
Beef Bourguignon: A Classic Winter Comfort
This recipe is based on Julia Child’s famous Beef Bourguignon, and let me tell you—there’s nothing quite like it. Rich, flavorful, and deeply comforting, it’s the ultimate elegant winter meal that fills the house with the most incredible aroma while it slowly simmers to perfection.
Now, I’ll be honest—this dish does take some time to make, but it’s absolutely worth it. At one point, I faithfully added the pearl onions, but after doing it once, I dropped them from the recipe because, well… that was a lot of extra work! That said, if you love them, go ahead and add them in.
Even though this recipe includes red wine, it’s not at all boozy-tasting—the wine just deepens the flavor and makes everything melt together beautifully. And speaking of melding flavors, this dish is almost even better the next day, making leftovers something to look forward to.
For serving, sure, you could put it over noodles or rice—but let’s be real: the best way to enjoy Beef Bourguignon is over buttery, creamy mashed potatoes. The way the sauce soaks into the potatoes? Absolute perfection.
Funny enough, my love for this dish started during the COVID pandemic, when my husband brought home frozen Beef Bourguignon from a high-end restaurant. It was delicious, and I was immediately on a mission to find an equivalent recipe. And I did!
Another bonus? This recipe freezes brilliantly, so you can make a batch and save some for another cozy night. If you’re looking for a meal that’s hearty, classic, and full of love, this is it. ❤️🍷🥩✨
Beef Bourguignon
Special Note: This is a stove top method but a quick internet search will provide you with an oven method.
Ingredients:
1 tablespoons extra-virgin olive oil
6 ounces bacon roughly chopped
3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1 carrot large, sliced ½-inch thick
1 white onion large, diced
6 cloves garlic minced (divided)
1 pinch coarse salt
1 pinch ground pepper
2 tablespoons flour
12 pearl onions small, optional
3 cups red wine like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube crushed
1 teaspoon fresh thyme finely chopped
2 tablespoons fresh parsley finely chopped, divided
2 bay leaves
1 pound white mushrooms fresh, small or brown mushrooms ,quartered
2 tablespoons butter
Instructions:
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 ½ to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
