Cozy Classic: My Take on Beef Bourguignon
Cozy Classic: My Take on Beef Bourguignon
Have you ever had a meal so cozy it feels like a warm hug in a bowl? That’s exactly what this Beef Bourguignon is for me. It’s the perfect combo of hearty comfort and French sophistication. Don’t worry—this isn’t some fussy recipe that’ll keep you tied to the stove all day. I’ve tweaked it to make it simple, flavorful, and totally worth your time.
First things first, let’s talk about my not-so-classic twist. Traditional Beef Bourguignon often calls for bacon and beef broth, but I skipped the bacon (I know, gasp!) and used a boneless chuck roast instead of pricier cuts. To keep things super flavorful, I swapped beef broth for a mix of water and beef bouillon—because let’s be real, that stuff is pure magic in a jar. Trust me, you won’t miss a thing.
This dish is all about the rich, savory flavors. Tender chunks of beef, soft carrots, and pearl onions simmer in a velvety red wine sauce. The key? Low and slow cooking that transforms simple ingredients into something extraordinary. Bonus: your kitchen will smell like you’ve been cooking in a French bistro all day. Très chic, right?
Why I Love This Recipe:
- Effortless Elegance: It looks and tastes fancy, but it’s really easy to make.
- Cozy Vibes: Perfect for chilly evenings, family dinners, or just because you deserve a little comfort food.
- Customizable: You can serve it over mashed potatoes, noodles, or even with crusty bread to soak up all that glorious sauce.
Quick Tips for Success:
- Chuck Roast is King: It’s affordable, flavorful, and gets beautifully tender after simmering.
- Don’t Skip the Wine: The red wine adds depth to the sauce. Pick one you’d actually drink—your taste buds will thank you!
- Cook It Low and Slow: The longer it simmers, the better it gets. It’s worth the wait, I promise.
Let’s Make It!
You’ll start by browning the beef for a good sear, which gives the stew its rich, caramelized base. Then it’s all about layering flavors—sautéing the veggies, adding tomato paste, garlic, and wine, and finally letting it all simmer with beef bouillon for hours. By the end, the meat is fall-apart tender, and the sauce is a glossy masterpiece.
Serve it up in big bowls, add a sprinkle of fresh parsley for a pop of color, and you’re golden. This dish is perfect for a cozy night in, a dinner party that needs a little wow-factor, or meal-prepping because it tastes even better the next day.
If you’ve been looking for a recipe that makes you feel like the star of your own cozy cooking show, this is it. Pour yourself a glass of wine, get that pot simmering, and prepare to fall in love.
What’s your favorite comfort food? Let me know—I’m always looking for inspiration for my next kitchen adventure! 🍷✨
Classic Beef Bourguignon Recipe
Ingredients
Beef and Veggies
- 2 ½ pounds boneless chuck roast cut into 2-inch pieces
- 1 large onion diced
- 2 medium carrots sliced into thick rounds
- 1 cup pearl onions peeled (frozen is fine, just thaw first)
- 3 garlic cloves minced
Sauce
- 2 ¾ cups water
- 1 ½ tablespoons beef bouillon
- 3 cups dry red wine like Pinot Noir or Burgundy, even a good red blend
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves
- Salt and pepper to taste
For Garnish
- Fresh parsley chopped
Instructions
- Prep the Beef: Pat dry beef with paper towel; sear in batches in the hot oil. Season the beef generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of oil and sear the beef in batches, making sure not to overcrowd the pan. Sear each piece until golden brown on all sides. Transfer to a plate and set aside. Preheat oven to 350.
- Sauté the Veggies: In the same pot, lower the heat slightly and add diced onions and carrots. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Return the seared beef to the pot.
- Build the Sauce: Sprinkle flour over the veggies and beef, stirring constantly to coat. Cook for 2-3 minutes to remove the raw flour taste. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Simmer the Stew: Add the water and beef bouillon to the pot, stirring until combined. Add tomato paste, along with the pearl onions, thyme and bay leaves, and mix well. Bring to a boil, then reduce the heat to low. Cover with a lid and place in the oven for 2-3 hours.
- Check for Doneness: The beef should be fork-tender, and the sauce should be rich and glossy. Taste and adjust seasoning with salt and pepper as needed. You shouldn’t need to do anything once it comes out of the oven, however, if the sauce is too thin, you can drain the sauce into a new pot, reduce it down, and possibly even add a cornstarch slurry, if needed. But I never need to do this; it’s always perfect right when it comes out of the oven!
- Serve and Garnish: Ladle the Beef Bourguignon into bowls over mashed potatoes and sprinkle with fresh parsley.
Notes
Storage Tips
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
