Imagine stepping into a cozy kitchen filled with the rich scent of savory beef and aromatic herbs, all enveloped in a sumptuous red wine sauce. That’s what awaits you with my Red Wine Braised Beef Bourguignon! This classic French dish is the ultimate comfort food, perfect for warming your heart on a chilly evening.
As you prepare this recipe, you’ll savor every moment, from browning thick-cut bacon to simmering tender chuck beef until it’s fork-tender. The earthy mushrooms and sweet pearl onions mingle beautifully, creating a dish that’s as inviting as it is deeply flavorful. And let’s not forget the showstopper—you’ll serve it in warm, crusty sourdough bread bowls that soak up every delicious drop of that rich sauce.
Whether you’re looking for a comforting meal after a hectic day or impressing guests at your next gathering, this beef bourguignon will not disappoint. Join me in making some magic in the kitchen—your taste buds will be grateful!
Why is Red Wine Braised Beef Bourguignon a must-try?
Ultimate Comfort Food: Nothing warms the heart quite like a bowl of hearty beef stew.
Elevated Taste: The blend of robust red wine, smoky bacon, and fresh herbs creates an exquisite flavor profile that’s pure indulgence.
Culinary Experience: Enjoy the process of slow cooking—your kitchen will fill with irresistible aromas, setting the stage for a cozy night at home.
Versatile Serving: Served in crusty bread bowls, this dish is perfect for casual family dinners or elegant gatherings, offering both comfort and sophistication.
Crowd-Pleaser: Whether you’re feeding a family or entertaining guests, everyone will rave about this dish. For more cozy ideas, check out our beef recipes.
Red Wine Braised Beef Bourguignon Ingredients
For the Stew
- Beef Chuck – the main protein that ensures tenderness when braised, prized for its marbling.
- Thick-Cut Bacon – adds a delightful smokiness; feel free to substitute with turkey bacon if you’re looking for a lighter option.
- Olive Oil – used for sautéing, it enhances flavor and moisture in the dish.
- Yellow Onion – the flavor base for the stew; shallots or quartered larger onions can work as substitutes if needed.
- Carrots – lend natural sweetness and vibrant color; just peel and slice for even cooking.
- Garlic – fresh, minced garlic is essential to elevate the aromatic flavor profile.
- Tomato Paste – this ingredient brings depth of flavor and rich color to the sauce.
- All-Purpose Flour – helps thicken the sauce; swap it for gluten-free flour if you need a gluten-free option.
- Dry Red Wine (Burgundy or Pinot Noir) – a key player for flavor depth; if you’re out of wine, half beef broth and half grape juice with balsamic vinegar makes a great substitute.
- Beef Broth – adds richness; low-sodium versions work well if you prefer.
- Worcestershire Sauce – delivers a wonderful umami kick to the dish.
- Dried Thyme – brings aromatic herbal notes that complement the flavors beautifully.
- Bay Leaves – infuse a fragrant undertone; always remove them before serving.
- Pearl Onions – add sweetness and texture; small shallots can be a handy substitute if needed.
- Cremini or Button Mushrooms – offer earthiness and extra texture to the stew.
- Salt and Black Pepper – essential for seasoning to taste.
For the Bread Bowls
- Sourdough Bread Bowls – your edible serving vessel, lightly toast the interior to keep them from getting soggy when filled with the stew.
Get ready for a delightful cooking experience that transforms these simple ingredients into a sensational Red Wine Braised Beef Bourguignon that your family and friends will cherish!
How to Make Red Wine Braised Beef Bourguignon
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Cook Bacon: Start by heating a large pot over medium heat. Cook the thick-cut bacon until it’s crisp, then remove it from the pot but retain the delicious fat left behind.
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Sear Beef: In the same pot, add the beef chuck cubes to the reserved fat. Sear them on all sides until beautifully browned, then set aside to keep that tender texture.
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Sauté Vegetables: Toss in the chopped yellow onion and sliced carrots. Sauté until softened, about 5-7 minutes, then stir in the fresh minced garlic and tomato paste, cooking for an additional minute until fragrant.
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Thicken: Sprinkle the all-purpose flour over the vegetable mixture, stirring well to coat everything. This will help create that thick and luscious sauce we all crave!
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Deglaze: Pour in the dry red wine and give the pot a good scrape to release those flavorful brown bits. Next, add the beef broth, Worcestershire sauce, dried thyme, bay leaves, and the reserved bacon.
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Simmer: Carefully return the seared beef to the pot. Cover and let it simmer on low heat for 150 minutes, until the beef is fork-tender and utterly delicious.
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Add Onions and Mushrooms: Stir in the pearl onions and cremini mushrooms, cooking uncovered for an additional 30 minutes to let those earthy flavors shine through.
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Season: After simmering, taste and adjust the seasoning with salt and pepper as needed for a well-balanced flavor.
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Prepare Bread Bowls: While the stew finishes up, hollow out your sourdough loaves to make bowls, and lightly toast the insides. This keeps them sturdy for holding all that juicy stew.
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Serve: Ladle the hearty beef bourguignon into the bread bowls and savor every warm, comforting bite immediately!
Optional: Garnish with fresh parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Red Wine Braised Beef Bourguignon
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Flavor Boost: Make the beef bourguignon a day ahead; it deepens the flavors. Simply reheat gently before serving for best results.
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Avoid Sogginess: Don’t fill the bread bowls until you’re ready to serve. This ensures the crust remains crispy and the stew stays rich.
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Storage Savvy: Let the beef bourguignon cool completely before storing. It keeps well in the fridge for up to 4 days.
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Freezing Made Easy: Portion out your beef bourguignon in airtight containers for freezing. Defrost in the fridge and reheat gently to maintain texture.
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Ingredient Swaps: Want a lighter option? Use turkey bacon instead of thick-cut bacon. It still adds flavor without the extra richness.
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Perfect Pairings: Serve with a crisp green salad and the same red wine used in the broth for a delightful dining experience!
Red Wine Braised Beef Bourguignon Variations
Feel free to make this beloved dish your own with these tempting twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend and choose gluten-free bread bowls to accommodate dietary needs.
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Dairy-Free: Omit any butter or cream and use olive oil for sautéing; this keeps the dish rich and delicious without dairy.
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Venison Swap: Use venison instead of beef for a gamey twist that offers a unique flavor experience.
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Lamb Variation: Swap in lamb for the beef; the rich gamey flavor of lamb pairs beautifully with red wine.
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Hearty Veggie Additions: Incorporate hearty vegetables like diced potatoes or parsnips; they provide added texture and soak up the sauce.
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Spicy Kick: Add a chopped jalapeño or a dash of red pepper flakes during sautéing for a warming heat that plays off the flavors.
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Mushroom Medley: Experiment with different mushrooms, like shiitake or portobello, for a delicious earthiness and texture variation.
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Herb Enhancements: Fresh herbs such as rosemary or parsley can enliven the dish; sprinkle some in during the last few minutes of cooking for a burst of freshness.
Make Ahead Options
These Red Wine Braised Beef Bourguignon bowls are perfect for meal prep enthusiasts! You can prepare the beef stew up to 24 hours in advance, allowing all those rich flavors to meld beautifully. Simply cool the beef mixture completely after cooking, then refrigerate it in an airtight container. This hearty stew will keep well for up to 4 days. When you’re ready to serve, reheat the stew gently on the stove, stirring occasionally, and prepare your bread bowls just before serving to prevent sogginess. With these make-ahead options, you’ll have a comforting, restaurant-quality meal ready with minimal effort on busy weeknights!
What to Serve with Red Wine Braised Beef Bourguignon?
To create an unforgettable meal experience, consider these delightful sides that perfectly complement the rich savor of your stew.
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Creamy Mashed Potatoes: The smoothness of mashed potatoes provides a wonderful contrast to the hearty beef. They soak up the sauce beautifully, ensuring every bite is flavorful.
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Crusty French Baguette: Serve warm, fresh baguette slices to help mop up the sauce. The crunchy exterior and soft interior make for an enjoyable, textural balance with the stew.
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Garlic Roasted Brussels Sprouts: These crispy, caramelized sprouts add a delightful crunch and earthy flavor, making them an excellent, fresh counterpart to the richness of the beef bourguignon.
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Crisp Green Salad: A light salad with peppery arugula or fresh greens dressed in a tangy vinaigrette offers a refreshing contrast, lightening up the meal while keeping it vibrant and colorful.
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Red Wine: Pair the meal with a glass of the same dry red wine used for cooking. This creates a harmonious flavor experience and enhances the enjoyment of the dish.
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Chocolate Fondue: For dessert, indulge in rich chocolate fondue. Fresh fruit and pretzel sticks make for a sweet finish to your cozy meal, creating lasting memories around the table.
Each pairing allows the Red Wine Braised Beef Bourguignon to shine while offering a variety of textures and flavors to delight your senses.
How to Store and Freeze Red Wine Braised Beef Bourguignon
- Fridge: Store leftover beef bourguignon in airtight containers for up to 4 days. Make sure it has cooled completely before refrigerating to maintain its rich flavors.
- Freezer: For longer storage, freeze portions in airtight containers or freezer bags. This dish can be frozen for up to 3 months without losing quality.
- Reheating: To enjoy, thaw in the refrigerator overnight, and then reheat gently on the stovetop over low heat until warmed through, stirring occasionally.
- Bread Bowls: If you have any leftover bread bowls, store them separately at room temperature for up to 2 days. Fill them just before serving to keep them from getting soggy.
Red Wine Braised Beef Bourguignon Recipe FAQs
What type of beef is best for beef bourguignon?
I recommend using beef chuck for its marbling, which provides tenderness when braised. It’s a classic choice for this dish as it holds up beautifully during the long cooking process, ensuring rich and flavorful results.
How long can I store leftovers?
Leftover beef bourguignon keeps well in airtight containers in the fridge for up to 4 days. Be sure to let it cool completely before storing, as this will help maintain the depth of flavor and texture.
Can I freeze beef bourguignon?
Absolutely! To freeze, portion the cooled beef bourguignon into airtight containers or freezer bags. It can last for up to 3 months in the freezer. For reheating, simply thaw in the refrigerator overnight and then warm gently on the stovetop, stirring occasionally for even heating.
What should I do if my sauce is too thin?
If you find your sauce is a bit too thin, don’t worry! You can thicken it by creating a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering stew. Allow it to cook for a few more minutes until thickened. This provides a quick and effective fix!
Are there any dietary considerations for beef bourguignon?
Yes, if you’re looking for gluten-free options, you can substitute all-purpose flour with gluten-free flour and use gluten-free bread for the serving bowls. Also, for a dairy-free version, ensure that your bread is dairy-free and check all other ingredients to avoid any hidden dairy products.
What’s the best way to select ripe vegetables for this recipe?
When selecting vegetables, look for onions that are firm without dark spots, carrots that are vibrant in color and not limp, and mushrooms that are fresh and dry rather than slimy. Fresh, quality ingredients will enhance the flavor of your red wine braised beef bourguignon tremendously!
Hearty Red Wine Braised Beef Bourguignon in Bread Bowls
Ingredients
Equipment
Method
- Cook Bacon: Start by heating a large pot over medium heat. Cook the thick-cut bacon until it's crisp, then remove it from the pot but retain the delicious fat left behind.
- Sear Beef: In the same pot, add the beef chuck cubes to the reserved fat. Sear them on all sides until beautifully browned, then set aside to keep that tender texture.
- Sauté Vegetables: Toss in the chopped yellow onion and sliced carrots. Sauté until softened, about 5-7 minutes, then stir in the fresh minced garlic and tomato paste, cooking for an additional minute until fragrant.
- Thicken: Sprinkle the all-purpose flour over the vegetable mixture, stirring well to coat everything. This will help create that thick and luscious sauce we all crave!
- Deglaze: Pour in the dry red wine and give the pot a good scrape to release those flavorful brown bits. Next, add the beef broth, Worcestershire sauce, dried thyme, bay leaves, and the reserved bacon.
- Simmer: Carefully return the seared beef to the pot. Cover and let it simmer on low heat for 150 minutes, until the beef is fork-tender and utterly delicious.
- Add Onions and Mushrooms: Stir in the pearl onions and cremini mushrooms, cooking uncovered for an additional 30 minutes to let those earthy flavors shine through.
- Season: After simmering, taste and adjust the seasoning with salt and pepper as needed for a well-balanced flavor.
- Prepare Bread Bowls: While the stew finishes up, hollow out your sourdough loaves to make bowls, and lightly toast the insides.
- Serve: Ladle the hearty beef bourguignon into the bread bowls and savor every warm, comforting bite immediately!