🥩🍷 Classic Beef Bourguignon Recipe

 Rich, hearty, and deeply comforting, Beef Bourguignon (Boeuf Bourguignon) is a traditional French beef stew that's absolutely worth the slow simmer!

Tender chunks of beef, savory bacon, earthy mushrooms, and carrots are cooked in a luscious red wine sauce that’s layered with flavor.
Perfect for cozy nights, special dinners, or when you just want to impress your guests!

🌟 Why You'll Love This Beef Bourguignon

• Deep, Complex Flavor: Slow cooking = amazing flavor development 🍷

• Classic French Comfort Food: Like a warm hug in a bowl!

• Elegant Yet Rustic: Perfect for holidays, date nights, or Sunday dinners.

• Even Better Next Day: Flavors deepen overnight — perfect for meal prep!

🛒 Ingredients

• 2.5 lbs beef chuck, cut into 2-inch cubes
• Salt and black pepper
• 4 oz bacon, diced
• 1 large onion, diced
• 3 carrots, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (like Burgundy or Pinot Noir)
• 2 cups beef stock
• 2 tablespoons flour
• 2 tablespoons butter
• 8 oz mushrooms, quartered
• 2 bay leaves
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• Olive oil for browning

Optional for serving:

• Fresh parsley, chopped 🌿
• Crusty bread or mashed potatoes

🍳 Instructions

Prep and Brown the Beef:

• Season beef cubes with salt and pepper.
• In a large Dutch oven or heavy pot, heat a splash of olive oil.
• Sear beef in batches until browned on all sides. Set aside.

Cook Bacon and Veggies:

• In the same pot, cook bacon until crispy.
• Add onions, carrots, and cook until slightly softened.
• Stir in garlic and tomato paste, cooking for another minute.

Deglaze with Wine:

• Pour in the wine, scraping up all the browned bits from the bottom of the pot.
• Bring to a simmer.

Add Beef and Simmer:

• Return beef to the pot.
• Add beef stock, bay leaves, thyme, and a pinch more salt and pepper.
• Cover and simmer on low heat for 2.5 to 3 hours, or until beef is fork-tender.

Cook Mushrooms:

• In a separate pan, sauté mushrooms in butter until golden brown.
• Stir them into the stew during the last 30 minutes of cooking.

Finish:

• Discard bay leaves and thyme stems. Adjust seasoning if needed.

Serve Hot:

• Sprinkle with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles!

🥩 Pro Tips for the Best Beef Bourguignon

• Choose a good dry red wine you’d actually drink — it makes a difference!

• Sear your beef well: That deep browning = deep flavor.

• Low and slow: Don't rush the simmer — the magic happens over time. ⏳

• Make it ahead: Tastes even better the next day!

🍷 Nutrition Snapshot (Approx.)

• Calories: ~500 per serving
• Protein: 35g
• Fat: 30g
• Carbs: 12g

(Depends on side dishes and portion size)