I didn’t wake up one day thinking, “You know what I need? A classic French stew.” That’s not how my brain works. This started after a long, annoying workday when everything felt loud and I wanted food that hugged me back.
Beef bourguignon sounded fancy enough to feel special but slow enough to force me to chill out.
Also, full honesty, I once tried making this years ago and it was… fine. Not bad. Not great. Kind of sad. But I remembered two things. One, it involved wine, which felt promising. Two, it simmered forever, which meant I could mess up quietly while no one watched.
Why I Keep Making This Dish (The Real Reasons)
- Hard to Ruin: I’ve under-salted it, overcooked it, forgot things, added them late. Still good.
- Comfort Level High: This is the food equivalent of wearing sweatpants with no plans.
- Looks Fancy, Isn’t: People think you worked very hard. Mostly you waited.
- Wine Is Involved: In the pot and usually in my glass. Both help.
- Forgiving Timing: If you’re late, it just gets better. Unlike people.
- Leftovers Are Better: Day two beef bourguignon is quietly superior.
- Makes Me Feel Calm: Something about slow cooking fixes my mood.
Tips I Learned the Hard Way
- Don’t Rush It: I once tried to hurry this along. The beef noticed. It stayed tough out of spite.
- Dry the Beef First: Wet beef doesn’t brown. It steams. Learned that after wondering why nothing looked golden.
- Brown in Batches: Crowding the pot is tempting. It’s also a mistake.
- Reduce the Wine: Skipping this makes the sauce taste sharp and weird. Half it. Trust me.
- Season at the End: The sauce changes a lot while cooking. Taste before fixing.
- Easy on the Flour: Too much and it gets gluey. I’ve been there.
- Overnight Rest Helps: It sounds annoying but wow, it’s worth it.
- Low and Slow Reheat: High heat turns everything sad and mushy.
Beef Bourguignon Recipe (Beef Burgundy)
This beef bourguignon is my favorite kind of cooking. Slow, cozy, a little messy, and very forgiving. Beef hangs out overnight in wine, then gets browned, tucked into a pot with bacon, veggies, and stock, and left alone long enough to become tender and comforting. It smells like you know what you’re doing, even if you don’t. It’s rich, cozy, and somehow even better the next day. Perfect for cold nights, long days, or when you just want food that feels like a deep breath.
Ingredients
Method
Marinate the Beef
- Add beef, carrots, onions, bay leaf, thyme, and wine to a large dish or zip bag. Cover and refrigerate overnight, at least 12 hours and up to 24. Try not to forget it’s in there. I usually do.
Prep the Marinade
- Strain the liquid into a saucepan and set the beef and veggies aside. Boil the wine and let it simmer until reduced by half. It’ll smell strong. That’s good.
Brown the Beef
- Preheat oven to 350°F. Pat the beef dry, season with salt and pepper, and brown it in batches in a heavy pot with oil over high heat. Don’t rush this. Brown means brown.
Cook the Bacon and Veggies
- In the same pot, cook bacon until golden. Remove. Brown mushrooms, remove. Cook onions until lightly golden, remove.
Build the Base
- Add butter to the pot, then carrots. Cook until lightly golden. Add garlic for a minute, then tomato paste for two minutes. Stir in flour and cook another two minutes.
Make the Sauce
- Slowly stir in beef stock, then the reduced wine, until smooth. Add beef, bacon, thyme, bay leaf, salt, and pepper.
Slow Cook
- Bring to a simmer, cover, and bake for 1 hour. Remove, stir in mushrooms and onions, then return to the oven for another 1½ hours until the beef is fall-apart tender.
Final Touch
- Taste and adjust seasoning. If you have time, let it rest overnight. Reheat gently and serve over mashed potatoes with parsley on top.
Notes
This is one of those dishes that reminds me why I like cooking in the first place. Not because it’s perfect, but because it’s forgiving.
If it’s not perfect the first time, congrats. You’re doing it right. That’s mostly what this blog is about anyway.
Variations You Can Mess Around With
- Lazy Version: Skip pearl onions and use frozen ones. No shame.
- Extra Veg Mood: Throw in parsnips or extra carrots when no one’s watching.
- Spicy Mood: A pinch of chili flakes. Not traditional. Still good.
- No Pinot Noir: Any decent red wine you’d actually drink works.
- Herb Switch: Rosemary instead of thyme when that’s all you’ve got.
- Less Bacon: If you want it lighter. I usually don’t.
- More Mushrooms: Because mushrooms soak up sauce like champs.
- Weekend Project Mode: Make it a full day ahead and feel smug.
How I Like to Serve This
- Weeknight Dinner: Big bowl, mashed potatoes, quiet evening.
- Friends Are Over: I act like this was planned all along.
- Cold Night: Extra blanket, extra gravy.
- Leftover Lunch: Somehow better than day one.
- Bread on the Side: To wipe the plate clean.
- Solo Dinner: No sharing, no regrets.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for about 3 days.
- Next-Day Upgrade: Flavors settle and get cozy.
- Reheat Gently: Low heat only. Learned the hard way.
- Freezer Safe: Texture changes a bit, still good.
- Sauce Thickens: Add a splash of stock if needed.
FAQs (Real Questions People Actually Ask)
Can I make this ahead of time?
Yes. Please do. It’s better the next day.
What if I don’t have pearl onions?
Use chopped regular onions. No one will arrest you.
Is it supposed to look kind of dark?
Yes. That’s flavor, not failure.
Can I freeze it?
Yep. Thaw slowly and reheat gently.
My sauce is too thick. Help?
Add a little stock or water. Breathe.
My beef isn’t tender yet.
Give it more time. Beef responds to patience.
Do I need fancy wine?
Just don’t use something terrible.
Can I skip the overnight rest?
You can. It’ll still be good. Just not peak good.
