There is nothing much better than French cuisine. And homemade French food? Très Magnifique!
Slow-cooking the beef in red wine is incredible. No need to splurge on an expensive piece of beef…the slow-cooking ensures a cut such as beef chuck will be fork tender. It’s just so classic French cuisine, and so very good. Go for it. Tres bon!
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!
How To Make Authentic Beef Bourguignon
It may seem daunting to try and make such a classic French dish at home.
But trust us, this recipe is foolproof and the results are spectacular!
Choosing the Right Beef
After you’ve cooked up your bacon, it’s time to sear the beef.
You DO NOT need to buy an expensive cut of beef for this dish. We recommend going with a chuck roast. Cut away the fat and cut into 1-inch pieces.
EXPERT TIP: After you’ve cooked the bacon, just toss the beef pieces that have been seasoned with salt and pepper into the pot with the grease from the bacon that has rendered. Building the flavor profile has begun!
Now, it’s time to cook the vegetables.
Carrots and onions are classic veggies in authentic beef bourguignon.
Gently simmer them until they are nice and tender.
How To Flambé
This next step is not 100% necessary, but the depth of flavor that it adds is wonderful.
EXPERT TIP: When you add the cognac to the pot, be sure to stand back because it may ignite. If it doesn’t, you’ll need to very carefully light the liquid, preferably with a long match stick. This technique is called flambé and cooks off the alcohol, but flavor the sauce deeply.
Remember…stand back when lighting the Cognac!
Choosing the Right Wine
You really can’t go wrong when choosing a wine for beef bourguignon.
However, we highly recommend going with a beautiful French wine.
Our favorite is a French Burgundy, or Bourdeaux, or Cotes du Rhone.
At this point, it’s time to cover the pot with a tight-fitting lid and place it in your oven that has been preheated to 300°F.
Slow-cooking for 3 hours will make the beef melt in your mouth tender and allow the ingredients to meld into pure French culinary perfection.
EXPERT TIP: We use good ole white button mushrooms for the dish. All the components of this dish are best when they are kind of chunky. For the mushrooms, you can slice them, quarter them, or leave them whole before sautéing them.
A French Technique For Thickening
So, now it’s time to slightly thicken the sauce.
We love using a tried and true French technique which is called Buerre Manié.
EXPERT TIP: In a small bowl, add 2 tablespoons of softened butter and then 3 tablespoons of all-purpose flour. Use a fork to work the flour into the butter. Keep working it, and eventually, a large spoon may help, too. Once it’s fully mixed, add it to the beef bourguignon.
Beef bourguignon is wonderful by itself, but we love it served with buttered egg noodles.
To make buttered noodles, simply boil extra-wide egg noodles in a pot of salted water.
Toss in a bowl with 3 tablespoon of butter and a good pinch of salt.
When to Serve Beef Bourguignon
This dish is truly a show-stopper.
It makes enough to feed at least 8 to 10 hungry folks.
Make it and freeze some for future meals, or have an incredible French dinner party with friends and family.
Another amazing French classic is our Coq au Vin.
But in the meantime, you’ve just got to make this beef French classic dish.
The depth of flavor is phenomenal.
The beef is so tender it literally melts in your mouth.
And it’s classic French cuisine. In our books, just the best.
Ready to make one of the most comforting and satisfying French dishes this side of Paris? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Beef Bourguignon
Video
Equipment
- Dutch oven, or large sturdy pot or skillet.
Ingredients
- 1 tablespoon olive oil
- 8 oz applewood smoked bacon or salt pork, diced
- 2½ lbs beef chuck or sirloin, cut into 1-inch pieces
- Kosher salt and ground black pepper
- 3 large carrots about 3 large carrots, cut into 1-inch pieces
- 2 yellow onions sliced, and roughly chopped
- 2 cloves garlic minced
- ½ cup Cognac
- 1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme fresh
- 4 tablespoon unsalted butter room temp, divided
- 3 tablespoon all-purpose flour
- 1 cup pearl onions
- 1 lb mushrooms fresh, sliced
Instructions
- Preheat oven to 300F.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef with paper towels (this helps the beef brown in the skillet). Sprinkle the beef with salt and pepper.
- In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Add the carrots and onions to the pot and cook for about 12 minutes, stirring often, until the onions have caramelized a bit. Add the garlic and cook for another minute.
- Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
- Place the meat and the bacon back into the pot with the juices.
- Add the bottle of wine plus enough beef stock to cover the meat. Add the tomato paste, thyme, 2 tsps salt, and 1 teaspoon pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
- Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
- Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
- Add the onions and cooked mushrooms to the stew. Simmer the stew for 15 minutes
- Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.
Notes
Nutrition
POST UPDATE: This recipe was originally published in October 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in January 2021!
Lisa Cullen says
So I prepped all last night – then put in slow cooker for 8 hours – should I go ahead and freeze and then thaw for a Sunday dinner party or will it keep in the refrigerator for the next six days?
Kris Longwell says
Hi Lisa! You’d probably be okay if you left it in the fridge for 6 days. But just to be safe, I’d recommend freezing it until Friday. Allow to completely thaw before reheating! We hope everything turns out spectacular for the dinner party! Keep us posted! xoxo Kris & Wesley
Stacy Alexander says
Very good, got rave reviews from the family & friends. I used Dry Sack Sherry (and about 1/4 cup extra), since I didn’t have the cognac. Used a pinot noir for the wine. I made it in my slow cooker since it has the ability to saute, roast, simmer, etc. Added some extra carrots since the little kids in my house love cooked carrots.
(weird, huh?) Delicious one-pot meal, served over mashed potatoes with some homemade Italian bread.
Kris Longwell says
Hi Stacy! We are so excited that you made the beef bourguignon and the family loved it. All sounds heavenly!! And you just made us really hungry!!!
Kim says
Im New to your site . So far so good. I am making this on Thursday . Love everything . Thank you
Kim says
making this right now
Mari says
I’m so excited to try this… after frying the bacon, searing the beef and sautéing the onions & mushrooms can Zi just thrown the whole thing in a crockpot or is that just bad manners?
Kris Longwell says
Hi Mari! No bad manners at all. Cook the bacon and then sear the beef and add them to the slow cooker. Add the bottle of wine, tomato paste, thyme, 2 tsps salt, and 1 tsp pepper and bring to a simmer on high heat for a couple of minutes…(you’ll need to cook out the alcohol). Then add it, along with everything else to the slow cooker. You can just skip the Cognac. Cook on low for 10 to 12 hours. Delicious! Let us know if you make it and how it turns out!! Best, Kris & Wesley
Michelle says
I made this over the weekend and it was FANTASTIC, I love you guys, thank you for your recipes!!!!
Kris Longwell says
Hi Michelle!! That is music to our ears!! SO SO SO happy you had such great success with our beef bourguignon recipe!! It’s pretty heavenly, right? Sending lots and lots of love back to you, too!!! xoxo
Chris says
I live in an apartmentwith ceiling sprinklers. I’m afraid to burn off alcohol. Is it necessary?
Kris Longwell says
Hi Chris…just let it simmer on medium-high for about 15 minutes and the alcohol will cook out and still impart that delicious Cognac flavor. Hope this helps and let us know if you make the dish and what you think!! All the best, Kris & Wesley
Thalia @ butter and brioche says
I LOVE beef bourguignon but cannot remember the last time that I made some. Thanks for the delicious recipe and inspiration – I definitely need to make myself some soon!
The Loon says
Make enough for leftovers because the next day tastes amazing as well!