Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket checklist recipe that’s surprisingly simple to make at house! Fall-apart tender beef simmered in a wealthy pink wine sauce, this conventional French Burgundy beef stew is a meal you’ll bear in mind.

Why You’ll Love This Simple Beef Bourguignon Recipe

• Rustic But Spectacular. Beef Bourguignon is particular, in the way in which of lengthy, slow-simmering soups and stews made with humble, significant components. It cooks for hours, like a superb Crockpot Beef Stew or Braised Quick Ribs, rewarding your persistence by turning cheap beef and carrots into one thing really magnificent.
• Comparatively Simple. I wished to make beef Bourguignon accessible to house cooks by streamlining the components and decreasing the prepare dinner time. No offense to the masters, however I discovered Julia Baby’s authentic boeuf Bourguignon and Ina Garten’s model each left me wishing for extra greens and among the steps felt pointless. I doubled up on the carrots and mushrooms, then eliminated components that weren’t important to create the very best beef Bourguignon I’ve ever had.
• Simpler Than You Suppose. While you assume French delicacies, you most likely assume there’s lots of work concerned. This simple beef Bourguignon recipe (together with my Rooster Fricassée and French Omelette) show that isn’t the case! This recipe takes time, however the steps are easy and easy.

What Is Beef Bourguignon?

A number of years in the past, we booked a last-minute journey to Europe, and I lived out my dream to eat conventional beef Bourguignon within the area the place it was created, Burgundy, France.

And I even had a glass (or extra) of Burgundy wine to pair with it. How fortunate am I?!

If you happen to’re not aware of this basic French recipe, right here’s what you could know:

• Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
• It interprets to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
• Boeuf Bourguignon consists of beef (often a troublesome, cheap minimize like chuck), pink wine, beef inventory, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
• It tastes sturdy, comforting, velvety, and complicated—consider Beef Burgundy because the French equal of basic Beef Stew.

Find out how to Make the Finest Beef Bourguignon

The Components

• Chuck Roast. A tricky, marbled minimize like chuck roast is the very best minimize of beef for beef Bourguignon. Filled with protein, it turns into tantalizingly tender throughout cooking however nonetheless retains its taste.

• Bacon. Beef Bourguignon with out bacon simply isn’t the identical! It provides an additional layer of savory goodness that’s completely scrumptious.
• Mushrooms. A implausible addition to beef dishes like this one (and Beef Stroganoff).
• Butter. Provides richness to the dish and helps thicken the gravy (plus, it’s French!).
• Crimson Wine. In cooking, Bourguignon means “cooked in pink wine,” which is what we’re doing on this recipe. It intensifies the flavour and helps tenderize the meat throughout cooking. A dry pink wine is finest.

• Carrots and Onions. These humble greens give this French stew hearty taste. Onion and French-cuisine lovers will get pleasure from this basic French Onion Soup too!
• Tomato Paste. Helps to create a simmered all day taste in a fraction of the time. (This trick can also be used on this Crock Pot Hamburger Soup.)
• Thyme. For an earthy, herby taste.
• Beef Broth. Accentuates the meat taste and provides depth.
• All-Goal Flour. Helps thicken the stew.

The Instructions

1. Prep the Beef. Minimize the meat chuck into 1-inch cubes. Dry and season the meat.

2. Prepare dinner the Bacon and Mushrooms. Begin with the bacon then sauté the mushrooms and butter within the pot with the bacon drippings. Take away to a plate.
3. Prepare dinner the Beef. Sear the meat till browned on all sides. Switch beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.

4. Add Some Veggies. Sauté the carrots and onions, then add the remaining stew components.

5. Simmer Then Bake. Lay the sprigs of thyme on prime. Let simmer. Cowl and bake beef Bourguignon at 250 levels F for 1 hour and quarter-hour.

6. Thicken. Return the pot to the stovetop. Mash the butter and flour collectively, then add the combination to the pot.

7. End. Add the pearl onions and remaining mushrooms. Carry the meat bourguignon to a boil, then let simmer. Take away the thyme. ENJOY!

Storage Suggestions

• To Retailer. Refrigerate leftovers in an hermetic storage container for as much as 3 days.
• To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
• To Freeze. Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

What to Serve with Beef Bourguignon

• Dutch Oven. I exploit my 5.5 quart to make a Le Creuset beef Bourguignon recipe, however you need to use any model of Dutch oven you want; STAUB is nice too.
• Wood Spoon. Helps scape up all of the scrumptious browned bits from the pot.
• Additional Giant Slicing Board. Loads of room for chopping the entire components on this recipe.

Recipe Suggestions and Tips

• Get That Excellent Sear. Begin by patting the meat dry. When the meat is dry on the surface, you may get a greater sear on it. Then, once you’re cooking the meat, work in batches. Crowding the pan additionally will get in the way in which of searing as a result of it creates an excessive amount of steam.
• Prepare dinner the Tomato Paste. While you add the garlic and tomato paste, you’ll prepare dinner for 30 seconds earlier than shifting onto the following step. Cooking tomato paste is a type of little hacks that helps take your meals to the following stage. Just like blooming spices, it provides a shocking quantity of depth and dimension!
• Deglaze the Pan. One other trick that provides taste to this beef Bourguignon recipe? Deglazing! While you pour within the wine, the acidity helps loosen the cooked-on bits on the underside and sides of the pan. Add the wine, let it sit for about 30 seconds, then use a picket turner (which seems to be like a picket spoon, however with a flat edge on the underside) or spoon to scrape till there’s nothing left sticking to the pan.