Easy Beef Bourguignon

Beef Bourguignon is a timeless classic of French cuisine, renowned for its rich, hearty flavors and melt-in-your-mouth tenderness. This iconic dish, hailing from the Burgundy region of France, is a celebration of slow-cooked beef, tender vegetables, and a sumptuous red wine sauce. Let’s delve into the exquisite culinary journey of Beef Bourguignon.

At the heart of Beef Bourguignon lies the star ingredient: beef, carefully selected for its flavor and tenderness. Traditionally, cuts such as chuck or brisket are favored for their robust flavor and ability to become tender and succulent when slow-cooked. The beef is cut into bite-sized pieces, ensuring each morsel is infused with the rich flavors of the dish.

To begin the cooking process, the beef is generously seasoned with salt and pepper before being seared to perfection. This crucial step not only locks in the juices and creates a caramelized crust on the meat but also adds depth and complexity to the final dish.

Next comes the aromatic base of the stew, composed of onions, carrots, and celery – known in French culinary parlance as mirepoix.

As the stew simmers gently, the wine reduces, creating a luxurious sauce that envelops the beef and vegetables in a blanket of velvety goodness.

 And for a touch of sweetness and acidity, a spoonful of tomato paste and a handful of pearl onions are introduced, adding layers of complexity to the dish.

As the Beef Bourguignon simmers on the stove, its intoxicating aroma fills the kitchen, tantalizing the senses and whetting the appetite. After hours of slow cooking, the beef becomes tender and succulent, the vegetables melt-in-your-mouth perfection, and the sauce thickens to a velvety consistency.

Finally, the moment of truth arrives as the Beef Bourguignon is served, each bowl brimming with the rich, savory goodness of this beloved French stew. With a sprinkle of chopped fresh parsley for a touch of vibrant color and herbaceous freshness, each spoonful is a taste of culinary perfection – a celebration of flavor, tradition, and the simple joy of sharing a delicious meal with loved ones.

Whether enjoyed on a chilly winter evening or as the centerpiece of a special occasion, Beef Bourguignon is a dish that never fails to impress. Its rich, complex flavors and tender, melt-in-your-mouth texture make it a true culinary masterpiece – a testament to the timeless allure of French cuisine.



  • 3 pounds boneless chuck steak
  • 1 piece bay leaf
  • 1/2 teaspoon thyme
  • 1 teaspoon peppercorns
  • 2 tablespoons butter
  • 1/2 pound mushrooms, quartered
  • 1/2 pound mushrooms, quartered
  • 1/2 tablespoon finely chopped parsley
  • 1 teaspoon Salt and pepper
  • 4 pieces thick slices bacon, cut into cubes
  • 2 tablespoons brandy
  • 2 pieces . onions, finely chopped
  • 2 pieces cloves garlic, finely minced
  • 2 tablespoons flour
  • 1 1/2 cups full bodied red wine
  • 1/2 cup strong beef broth
  • 3 sprigs parsley



Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pieces at a time.

Transfer bacon and beef to casserole and put on moderate heat.

Add brandy and flame. Stir in onions, garlic, flour and coat beef.

Add wine and broth and bring to a simmer.

Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add to casserole. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hours.

Cool and refrigerate casserole at least 4 hours or overnight. To reheat, place casserole in preheated 350 degree oven for 20 minutes. In small pan, heat the butter and saute mushrooms until lightly browned.

Add mushrooms to casserole and garnish with chopped parsley.

Serves 8 .




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