Delish Beef Bourguignon

Ah, the comforting embrace of Delish Beef Bourguignon! If you haven’t tried it yet, boy are you in for a treat. This dish is the granddaddy of cozy meals, perfect for days when the weather can’t make up its mind or you just feel like a culinary hug. Think of it as your favorite beef stew dressed with unrivaled French flair. It’s all the classic goodness of meaty, wine-soaked magic that comes together into one dreamy pot.

This recipe is like a warm hug at the end of a long day, a true family favorite around here. Seriously, even my husband, who usually prefers his food grilled and greasy, eagerly asks, “We’re having beef bourguignon tonight?” Our little tradition is simply to gather ’round the table and take a little moment of blissful silence before diving headfirst into our bowls. One night, we were so zealous, I ended up wearing half of mine on my shirt! Classy, right? But that’s just another reason why this remaining stain is a mark of my undying love for this dish.

Why You’ll Love This Delish Beef Bourguignon

1. It’s a hug in a bowl — seriously.
2. The rich, deep flavor is worth every minute of simmering.
3. It makes you feel like a top chef in your sweatpants.
4. Let’s face it, you can drink the leftover wine while you cook.

How to Make It

Okay, friends, let’s get rolling. You’ll start with some browning of the beef. This is the get-the-crust-that-tastes-like-gold moment, so don’t skimp on it. Toss on those onions till they’re sweeter than my grandma, and garlic, oh garlic, can you ever have too much? Add the wine (in the pot, not your mouth) and let it simmer while you help the kids with “whatever math is happening this year.” Throw in your herbs next like you’re decked out in a French countryside apron and sing to them if you must. Finally, patience! Let it simmer low and slow. I promise it’s worth the wait.

Ingredient Notes

– Beef Chuck: This is your meaty superstar. Choose a good cut like chuck so it stays tender enough to make you ponder every life choice that makes this meal possible.
– Red Wine: The zeal of this dish—go bold or go home! Use something decent, and spare a glass (or two) for yourself.
– Garlic: More is better. Vampires take note, maybe skip this one.
– Thyme: It’s fine if you forgot it last time, but boy, does it sing when it’s there.

Recipe Steps

1. Brown the beef in batches for that beautiful crust.
2. Sauté onions and garlic till aromatic.
3. Add wine and scrape those flavorful bits off the pot.
4. Toss in herbs, let it get all fragrant.
5. Simmer that masterpiece like the gourmet chef you are.

What to Serve It With

Tips & Mistakes

– Don’t be me and forget the potatoes—you’ll need them to mop up saucy goodness.
– Let the pot do its thing. Going low and slow is the magic combo here.

Storage Tips

If you happen to have leftovers (a rarity), pop them in an airtight container and refrigerate. This beauty is even better the next day, trust me. Cold bites in the morning? Surprisingly not the worst way to start a day.

Variations and Substitutions

So you’ve run out of beef? No worries! Pork works well too, but you might just need to adjust the simmer time. If you’re sans red wine, toss in some broth and a splash of balsamic vinegar—no one will judge, especially not in this kitchen. Skipped and lost an ingredient? Just roll with it; sometimes we’re all just hungry humans, and that’s okay.

Frequently Asked Questions

Delish Beef Bourguignon

A classic French stew of tender beef braised in red wine and beef stock with mushrooms, onions, and aromatic herbs.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.5 pounds beef chuck, cut into 2-inch cubes
• ▢ 1.5 cups red wine Burgundy or Pinot Noir recommended
• ▢ 3 cups beef broth
• ▢ 0.25 cups all-purpose flour
• ▢ 8 ounces button mushrooms, sliced
• ▢ 12 pieces pearl onions, peeled
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons olive oil
• ▢ 1 bay leaf bay leaf
• ▢ 1 teaspoon thyme, dried
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 325°F (160°C). Pat beef cubes dry and season with salt and pepper.
• Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, about 5 minutes per batch, then set aside.
• In the same pot, add garlic and sauté until fragrant, about 1 minute.
• Sprinkle flour over garlic and stir for 2 minutes to cook out the raw taste.
• Gradually stir in red wine and beef broth, scraping browned bits from the bottom.
• Return browned beef to pot along with bay leaf and thyme. Bring to a simmer, then cover and transfer to the oven.
• Cook in the oven for 2 ½ hours or until beef is very tender.
• Meanwhile, sauté mushrooms and pearl onions in a pan until browned and tender. Set aside.
• Stir mushrooms and onions into the beef stew before serving. Adjust seasoning if needed.
• Serve hot over buttered noodles or mashed potatoes.

Notes

Use a good quality red wine for best flavor. Leftovers taste even better the next day.