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Classic French Beef Bourguignon – Easy & Authentic

Classic French Beef Bourguignon – Easy & Authentic

This Classic French Beef Bourguignon recipe is easy and authentic, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 821 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 200 g bacon aka lardons in French
  • 1.2 kg beef chuck cut into 4 cm pieces
  • 1 large onion thinly sliced
  • 2 garlic cloves whole and flattened
  • 2 carrots sliced
  • 30 g butter
  • 2 tablespoon tomato paste
  • 2 tablespoon flour
  • 750 ml red wine Pinot Noir, Syrah or Merlot
  • 1 bouquet garni thyme, bay leaf and rosemary tied together
  • 120 ml beef broth optional; more as needed

Garnish

  • 2 tablespoon olive oil
  • 250 g button mushrooms cleaned and halved or quartered
  • 3 small shallots
  • 30 g butter

Instructions
 

  • Cut the beef into 4 cm (1.5 inch) cubes. Season with salt and pepper.
  • In a large Dutch oven or casserole, heat a little olive oil and fry the bacon until golden brown. Remove and set aside.
  • In the same fat, sear the beef cubes in batches over high heat until well browned on all sides. Set aside.
  • Add the onions, carrots, garlic, and a knob of butter to the pot. Sauté for a few minutes until the onions begin to color.
  • Return the beef and bacon to the pot. Stir in the tomato paste, then dust with flour and cook for 2 minutes to remove the raw flour taste and help thicken the sauce.
  • Deglaze with red wine and beef stock, scraping the bottom of the pan to release all browned bits. Ensure the meat is almost fully covered with liquid. Top up with more stock or water if needed. Add the bouquet garni.
  • Cover the pot and let simmer: In the oven: Preheat to 160 °C (320 °F, convection) or 180 °C (355 °F, traditional). Cook for 2 to 3 hours. On the stove: Simmer gently over low heat for 1.5 to 2 hours.
  • Stir occasionally and ensure the sauce only simmers gently, do not boil, as boiling can dry out the meat.
  • About 15 minutes before the end of the cooking time, sauté the mushrooms in a pan with olive oil until golden. Set aside.
  • In the same pan, cook the shallots with a splash of water or wine and a knob of butter, covered, until soft and lightly caramelized.
  • Just before serving, gently stir the mushrooms and shallots to coat them with sauce. Serve warm, ideally with boiled potatoes, mashed potatoes, or pasta.

Notes

Prepare beef bourguignon the day before if possible. This dish is even better reheated the next day, when the flavors have had time to blend.

Nutrition

Serving: 1servingCalories: 821kcalCarbohydrates: 13gProtein: 42gFat: 66gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 184mgSodium: 552mgPotassium: 997mgFiber: 3gSugar: 4gVitamin A: 3909IUVitamin C: 7mgCalcium: 109mgIron: 7mg
Keyword Authentic French Recipe, beef stew, Classic French Beef Bourguignon, comfort food, Easy Beef Bourguignon, Traditional French Cooking
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