How do I know when classic beef bourguignon is fully cooked?

You’ll know it’s ready when the beef falls apart easily with a fork and the sauce has reduced to coat the back of a spoon.

Can I make classic beef bourguignon in a slow cooker?

Yes. After browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 6–7 hours.

What’s the best wine for classic beef bourguignon?

Stick to dry reds like Pinot Noir or Burgundy. Avoid overly tannic or oaky wines.

How long does leftover classic beef bourguignon last?

Stored properly, it keeps for 4–5 days in the fridge. It often tastes better the next day.

Can I double this classic beef bourguignon recipe?

Absolutely. Use a larger pot and allow an extra 30–40 minutes for braising to ensure even cooking.

Classic Beef Bourguignon with Deep Flavor Made Simple

Classic Beef Bourguignon

Print Recipe

Classic Beef Bourguignon is a traditional French stew featuring tender beef slow-cooked in red wine with aromatic vegetables, pancetta, and mushrooms. It’s hearty, rich, and perfect for cozy dinners or special occasions.

Author: Benchi
Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 210 minutes
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: French

Ingredients

3 lbs beef chuck, cut into 1½-inch cubes
4 oz pancetta or thick-cut bacon, diced
Kosher salt and freshly ground black pepper, to taste
1 yellow onion, diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
1 tbsp tomato paste
3 tbsp all-purpose flour
2 cups dry red wine (Burgundy or Pinot Noir recommended)
3 cups low-sodium beef stock
1 bay leaf
2 tsp fresh thyme leaves or ½ tsp dried thyme
1 tbsp Worcestershire sauce
1 lb cremini mushrooms, quartered
2 tbsp unsalted butter
2 tbsp olive oil
Fresh parsley, chopped (optional, for garnish)

Instructions

Preheat oven to 325°F (160°C).
Heat Dutch oven over medium heat. Add diced pancetta and cook for 5–6 minutes until browned. Remove with slotted spoon and set aside.
Pat beef dry and season with salt and pepper. Brown in batches in pancetta fat, 3–4 minutes per side. Set aside.
Add onion, carrots, and garlic to the pot. Sauté for 5–6 minutes until softened. Stir in tomato paste and cook for 1 minute.
Sprinkle flour over vegetables, stir to coat, and cook for 1 minute.
Pour in red wine, scraping the bottom of the pot. Add beef stock, bay leaf, thyme, and Worcestershire sauce. Return beef and pancetta to the pot. Bring to a simmer.
Cover and transfer to oven. Cook for 3 hours, until beef is fork-tender and sauce thickened.
About 15 minutes before beef is done, heat butter and olive oil in a skillet. Add mushrooms and sauté for 8–10 minutes until browned.
Stir mushrooms into stew or serve over top. Garnish with parsley if desired.

Notes

Use a wine you enjoy drinking for best flavor.
For gluten-free: replace flour with cornstarch or arrowroot powder.
Make ahead and store refrigerated up to 5 days or frozen up to 3 months.
Reheat gently on stove and add broth if needed to loosen sauce.

Find it online: https://www.cookwithbenchi.com/classic-beef-bourguignon/