Perfecting a Classic: How to Make the Ultimate Beef Bourguignon

Beef Bourguignon, a rich and savory French stew, is a classic dish that combines tender chunks of beef, hearty vegetables, and a robust red wine sauce. This recipe, popularized by the legendary Julia Child, is the epitome of comfort food and a perfect example of how simple ingredients can create complex flavors when cooked slowly and carefully. While the process may take time, the result is well worth it—a melt-in-your-mouth stew that impresses with both its depth and warmth. Here’s how to make this timeless dish step-by-step.

Ingredients

For Beef Bourguignon, you’ll need:

    •    3 pounds of stewing beef, cut into 1.5-inch cubes (chuck or brisket work well)   •    Salt and black pepper for seasoning   •    3 tablespoons olive oil   •    4 ounces of thick-cut bacon, diced   •    1 large onion, sliced   •    2 large carrots, sliced   •    2 cloves garlic, minced   •    2 tablespoons tomato paste   •    1 bottle of red wine (Burgundy is traditional, but any good dry red wine will do)   •    2 cups beef broth   •    1 bay leaf   •    1 teaspoon fresh thyme   •    1 tablespoon flour   •    1/2 pound of mushrooms, quartered   •    1/2 pound of pearl onions, peeled (optional)   •    Fresh parsley for garnish

Step 1: Preparing the Beef and Bacon

Start by drying the beef with paper towels to ensure it browns properly. Season the beef cubes with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until it’s crispy and has rendered its fat. Use a slotted spoon to remove the bacon and set it aside, leaving the fat in the pot.

Increase the heat to high and add the beef cubes to the pot, being careful not to overcrowd. Brown them in batches, turning them on all sides to get a nice, dark crust. Browning the meat well is key to developing a rich flavor, so take your time with this step. Once each batch of beef is browned, remove it from the pot and set it aside with the bacon.

Step 2: Sautéing the Vegetables

In the same pot, add another tablespoon of olive oil if needed. Reduce the heat to medium and add the sliced onion and carrots. Sauté for about 5 minutes, until the onion is translucent and the carrots start to soften. Add the garlic and cook for another minute until it’s fragrant.

Step 3: Building the Flavor Base

Add the tomato paste to the pot, stirring it with the vegetables. The tomato paste adds a subtle sweetness and depth to the stew. Cook for about 1 minute to let it caramelize slightly. Then, sprinkle 1 tablespoon of flour over the vegetables and stir well to incorporate. This helps thicken the stew and gives it a silky texture.

Step 4: Deglazing with Wine

Now, it’s time to deglaze the pot. Pour in the entire bottle of red wine, scraping the bottom with a wooden spoon to lift any browned bits. These browned bits, or “fond,” are packed with flavor and will dissolve into the wine, giving it an incredible taste. Bring the wine to a simmer and let it cook for a few minutes to reduce slightly.

Step 5: Adding Beef and Broth

Return the beef and bacon to the pot, along with any juices that may have collected on the plate. Add enough beef broth to just cover the meat, and stir well to combine. Toss in the bay leaf and thyme, then bring everything to a gentle simmer. Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).

Step 6: The Slow Braise

Let the beef bourguignon braise in the oven for 2 to 3 hours. This slow-cooking process allows the collagen in the meat to break down, resulting in that signature tender, fall-apart texture. Check the pot occasionally, giving it a gentle stir, and make sure the liquid isn’t evaporating too quickly. If it is, add a bit more broth or water.

Step 7: Preparing the Mushrooms and Pearl Onions

While the stew is in the oven, prepare the mushrooms and pearl onions, which will add another layer of flavor to the final dish. In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the quartered mushrooms and cook until they’re golden brown. Remove them from the skillet and set aside. If using pearl onions, sauté them in the same skillet until they start to caramelize.

Step 8: Finishing the Stew

After the beef has cooked for 2 to 3 hours, remove the pot from the oven. Add the browned mushrooms and pearl onions, then return the pot to the stovetop. Let it simmer on low heat for another 15 to 20 minutes, allowing the flavors to meld together. Taste the stew and adjust the seasoning with salt and pepper if needed.

Step 9: Serving Your Beef Bourguignon

Once your beef bourguignon is ready, remove the bay leaf and thyme sprigs. Spoon the stew into bowls, garnishing with fresh parsley for a pop of color. This dish is traditionally served with crusty bread, mashed potatoes, or buttered noodles, which complement the richness of the stew beautifully.

Beef Bourguignon is more than just a meal; it’s an experience that encapsulates the essence of French cooking: quality ingredients, careful technique, and patience. By following these steps, you’ll create a dish that is rich, hearty, and incredibly satisfying. Whether for a special occasion or a cozy night at home, Beef Bourguignon is a surefire way to impress and indulge.