Classic Boeuf Bourguignon Recipe

4 minutes

Famous and delicious…having a Classic Boeuf Bourguignon Recipe in your repertoire is a must. And this one’s the best!

How to Make a Classic Boeuf Bourguignon

Step 1: Cut beef into 1-2″ chunks; slice the carrots into 1/2″ (10-15mm) medallions; dice the large white onion; mince your garlic; finely chop the thyme and parsley; quarter your mushrooms. Measure out all other ingredients.

Step 2: Gently pat the beef dry with a paper towel. Heat the oil in a pan or dutch oven, then sear the beef until lightly browned on all sides (about 3 minutes). Remove the beef from your pot and set aside.

Step 3: Saute the carrots & onions until slightly soft (about 3-4 minutes). Stir regularly during this process. Add the 4 cloves of minced garlic and cook for an additional 1 minute.

Step 4: Drain any excess oil remaining. Add your lightly seared beef back into the pan with carrots, onion, and garlic. Sprinkle the flour, salt, and pepper over the beef, carrots, and onions. Stir to coat and then cook for another 4-5 minutes until beef is fully browned.

Step 5: Add the wine and stir for one minute to deglaze the pan. Now add your pearl onions and stock until the meat is just barely covered.

Step 6: Add your tomato paste, bouillon, and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 60-90 minutes, stirring occasionally until meat begins to fall apart. (Particularly tough cuts may require up to 120 minutes of simmering to become fall-apart tender.)

Step 7: About 5 minutes prior to your meat being done, heat the butter in a skillet or pan over medium heat. Add your remaining 2 garlic cloves and cook them for 30-60 seconds (until fragrant). Add the mushrooms and cook for about 4-5 minutes while stirring and coating them with butter.

Step 8: Add your browned mushrooms to the beef and then let simmer an additional 4-5 minutes. (Remove the bay leaves prior to serving.)

Step 9: Dish out each serving (I prefer bowls), garnish with fresh parsley, and enjoy! This dish goes well with (or on top of) mashed potatoes, noodles, or rice.

Tweaks

You’re in for a treat….we’ve got several inspirational tweaks, that somehow manage to elevate this dish even more:

• Bacon: We’ve listed the Kosher version of this recipe above, but adding a few strips of bacon diced into small pieces when browning the beef will infuse a salty, smoky flavor into the dish. You’ll find 6 oz (170g) of cooked, roughly chopped bacon is perfect!
• Dijon Mustard: Stir in a teaspoon of Dijon mustard when adding your tomato paste. It not only adds a bit of tanginess, but deepens the overall flavor profile. Yummm!
• Cognac or Brandy: You can deglaze the pot with a splash of cognac or brandy after browning the beef. Be super cautious with the amount (1/4 cup is plenty), as it can be strong, but it will add a luxurious depth to your sauce.
• Mushroom Varieties: Instead of using only one type of mushroom, consider using a mix of wild mushrooms like shiitake, oyster, or cremini. This will add depth and a variety of textures to the dish. Yes, you can use frozen ones 😉

Storage

This is a perfect make-ahead meal, and we’re pros at the storage bit (full instructions here)…

Refrigerate: Cooked, cooled, and kept in airtight containers, your Boeuf Bourguignon will keep in the fridge for 3 to 4 days.

Freeze: You can freeze Boeuf Bourguignon (or any beef stew) for up to 6 months. Full instructions can be found here.

Reheat: The best way to defrost your beef bourguignon is by moving it to the fridge overnight and allowing it to thaw out slowly. However, if you’re in a rush and want your stew defrosted immediately you can defrost your beef stew in the microwave or a saucepan. Full instructions can be found here.