Cozy Beef Bourguignon for a Sunday Dinner
Create a comforting Sunday ritual this Autumn with this cozy Beef Bourguignon recipe. It's a classic French dish that is simple to make and perfect for this time of year. A pot slowly braising while the house fills with the aroma of wine, herbs, and vegetables sets the stage for a comforting night in with friends and family.
FOOD
10/21/20265 min read
Creating a Sunday Ritual
Life has a way of getting crazier as the week progresses. Between work, kid's school, kid's sports and extracurriculars, errands, trying to keep the house together, and every other little thing, it's hard to make time for the things that really matter, spending time with family. I have two young kids, so for me it's all about drinking in this season of life and creating rituals that will last a lifetime.
And one of the ways I've started doing this, is with a special dinner every Sunday. It doesn't have to be some five course meal that takes all day to make. It just has to be something delicious that we can all enjoy together. And with the weather getting colder each day, Beef Bourguignon is the perfect choice for balancing simplicity with incredible flavor.
This is a classic French dish from Burgundy made with simple affordable ingredients. The key is simmering everything together in a dutch oven for several hours to create an incredible meal. Sweet carrots, tender beef, and rich gravy come together after a gentle simmer in the oven. I personally love how this meal takes most of it's time in the oven, freeing you up to enjoy a slow cozy Sunday.
This recipe does depend heavily on your ingredients though. So the ideal stewing beef should be well marbled. You do want some good fat to create the richness that this dish needs. The wine should also be a nice red wine that you enjoy drinking but definitely doesn't have to be too expensive. Aldi has some great options for affordable wines that make excellent cooking wines. I usually keep a few in my wine fridge for recipes like these. Just make sure it is a dry wine, you don't want anything too sweet or too fruit forward.
Beef bourguignon is best served with mashed potatoes, a warm baguette, or buttery egg noodles to complete the meal. It is a rich dish, so having something like mashed potatoes or bread to soak it up helps balance the overall dish. I also recommend considering adding some green beans or a simple salad to contrast the richness.
Below is the recipe and I hope this helps you create a cozy Sunday moment for you and your family to enjoy!
Recipe at a Glance
Prep time: 35 minutes
Cook time: Approximately 3 hours
Total time: Approximately 3 hours, 35 minutes
Servings: 6
Cooking method: Dutch oven, oven-braised
Best served with: Mashed potatoes, egg noodles, or crusty bread
Ingredients
3 pounds beef chuck, cut into 2-inch cubes
6 ounces thick-cut bacon or pancetta, diced
2 tablespoons olive oil, as needed
1 large yellow onion, diced
2 medium carrots, cut into thick slices
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine, preferably Pinot Noir or another dry red wine you enjoy drinking
2 cups beef stock, preferably low-sodium
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon chopped fresh parsley, plus more for serving
Kosher salt and freshly ground black pepper, to taste
For the mushrooms and pearl onions
1 pound cremini or button mushrooms, halved or quartered
12 ounces frozen pearl onions, thawed, or peeled fresh pearl onions
1 tablespoon butter
1 tablespoon olive oil
Salt and black pepper, to taste
Instructions
1. Prepare the beef
Preheat your oven to 325°F (163°C).
Pat the beef cubes thoroughly dry with paper towels. This step helps the meat brown properly rather than steam in the pan.
Season generously with salt and freshly ground black pepper.
2. Brown the bacon
Place a large, heavy Dutch oven over medium heat. Add the diced bacon and cook for approximately 6–8 minutes, stirring occasionally, until the fat renders and the bacon is golden and crisp.
Using a slotted spoon, transfer the bacon to a plate, leaving the rendered fat in the pot.
3. Sear the beef
Working in batches, brown the beef on all sides in the hot bacon fat. Add a little olive oil if the pot becomes too dry.
Avoid crowding the pan. The beef should develop a deep, golden-brown crust, which contributes significantly to the finished sauce.
Transfer each batch of browned beef to the plate with the bacon.
4. Cook the aromatics
Add the diced onion and carrots to the Dutch oven. Cook for approximately 5–7 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and tomato paste. Cook for another minute, stirring to coat the vegetables and deepen the tomato paste's flavor.
Sprinkle in the flour and stir for 1–2 minutes. This helps thicken the sauce as the stew cooks.
5. Deglaze with red wine
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits.
Bring the wine to a gentle simmer and allow it to reduce for approximately 5 minutes.
Return the beef and bacon to the pot, along with any accumulated juices. Add the beef stock, thyme, and bay leaves.
The liquid should come partway up the beef; add a little more stock if needed. Bring everything to a gentle simmer.
6. Braise slowly in the oven
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook for approximately 2½–3 hours, checking after 2 hours. The stew should maintain a gentle simmer, not boil vigorously.
The beef is ready when it is fork-tender and yields easily when pressed. If it is still firm, continue cooking and check again every 20–30 minutes.
7. Prepare the mushrooms and pearl onions
During the final 30–40 minutes of braising, prepare the mushrooms and pearl onions.
Heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary. Cook until golden brown, approximately 6–10 minutes.
Add the pearl onions and cook until lightly browned and tender. Season with salt and pepper.
Set aside until the beef is tender.
8. Finish the Bourguignon
Carefully remove the Dutch oven from the oven. Discard the bay leaves.
Gently stir in the sautéed mushrooms and pearl onions. Return the pot to the stovetop and simmer uncovered for approximately 10–15 minutes, allowing the flavors to come together.
If the sauce seems too thin, simmer it a little longer to reduce. If it is too thick, add a splash of beef stock.
Taste and adjust the seasoning with additional salt and black pepper as needed.
Stir in the chopped fresh parsley just before serving.
9. Serve and enjoy
Ladle the beef Bourguignon into warm bowls, making sure each serving includes plenty of tender beef, vegetables, and rich sauce.
Finish with a sprinkle of fresh parsley and serve immediately alongside buttery mashed potatoes, egg noodles, or warm crusty bread.
For an especially lovely Sunday dinner, add a simple green salad dressed with Dijon mustard vinaigrette.
Recipe Modifications
Can I make beef Bourguignon in a slow cooker?
Yes, although the method needs adjustment. Brown the bacon and beef and sauté the aromatics before transferring them to the slow cooker. Add the wine, stock, and herbs, then cook until the beef is tender according to your appliance's instructions. Thicken the sauce separately if needed, and sauté the mushrooms before adding them near the end.
Can I use a different kind of mushroom?
Absolutely! Cremini and button mushrooms are reliable options, but other culinary mushrooms can also work. Choose varieties that hold their texture during cooking.
Can I make beef Bourguignon without alcohol?
Yes! You can replace the wine with additional beef stock and a small splash of red wine vinegar for acidity. The flavor will differ from traditional Bourguignon, but it can still make a delicious braised beef stew.
