One of my allll time FAVORITES! Beef Bourguignon! It’s similar to a roast my grandma used to make – rich, packed with flavor, and so so so tender. But this Julia Child classic uses wine to bring in a rich depth of flavors that compliment the beef perfectly! Using the juices to make a gravy is the only way to go. It will truly be a new favorite of yours and it is actually incredibly easy. The only thing about this recipe is the time it takes to cook in the oven – THATS IT! So if you’re craving the epitome of hearty cozy classics, give this a goooo!

What You’ll Need:

• Beef chuck roast
• Bacon, chopped
• Olive oil
• Onion, quartered
• Garlic cloves, whole
• Carrots, cut into lengths
• Fingerling potatoes
• Red wine (Burgundy, Pinot Noir, Cabernet Sauvignon)
• Beef broth
• Tomato paste
• Fresh thyme, chopped
• Fresh oregano, chopped
• Bay leaves
• Salt and pepper
• Mushrooms, quartered
• Butter
• All-purpose flour
• Chopped parsley for garnish

Bringing It All Together:

The beauty of this dish lies in its slow-cooking magic, infusing every ingredient with depth and warmth. Let’s dive into some pro-tips to elevate your beef bourguignon game:

1. Patience is Key: This recipe’s secret ingredient? Time. Slow-cooking allows flavors to meld and intensify. Don’t rush; let it simmer and work its magic. Don’t be afraid to cook this meat too long. The longer you roast it the more tender it becomes!

2. The Sear Matters: Searing the beef is non-negotiable. It’s the initial step that locks in juices and sets the stage for a major flavor. A deep, golden-brown sear is your ticket to an extra layer of taste. I even air on the side of a bit burnt!

3. Wine Wisdom: Choose a wine you’d happily sip on. It’s a prominent flavor contributor, so quality matters. Burgundy, Pinot Noir, or Cabernet Sauvignon work like culinary stars here.

4. The ‘Done’ Moment: How to know when it’s ready? The beef should fall apart when using two forks to shred it.

Step-by-Step Love:

1. Start by coaxing that bacon into crispy goodness. Set it aside and embrace that bacon-infused pot.
2. Sear that chuck roast until it gleams with a golden-brown hue. Patience here rewards you with flavor.
3. The aromatic dance begins: onions, garlic, and carrots join the party. Let them soften and whisper their essence.
4. Red wine pours in, awakening the flavors from the pot’s depths. Add broth, tomato paste, herbs, and the bacon for the ultimate flavor symphony.
5. The slow oven simmer: 4 hours of anticipation. It’s the magic that transforms beef into tender perfection.
6. Meanwhile, crisp those mushrooms in a separate pan until they release their juices. Tip: brown your mushrooms perfectly by letting them sit in the pan without moving or touching them other than to flip them. This gets them crispy!
7. Thickening the sauce is an art: a water-flour paste swirled into the sauce until it embraces a perfect consistency.
8. All together now! Beef, vegetables, and those sautéed mushrooms unite in the pot for a final, flavorful gathering.

Serve & Delight:

Garnish your beef bourguignon with chopped parsley, just as Julia Child would. You can’t go wrong if paired with creamy mashed potatoes, crusty bread, or draped over buttery noodles.

Give this a go and let me know what you think! I promise you it will steal the hearts of all your friends and family! If you have any questions or comments feel free to leave them below 🙂

Print

Beef Bourguignon

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Servings 6

Ingredients

• 2 pounds beef chuck roast
• 4 slices bacon chopped
• 2 tablespoons olive oil
• 1 large onion quartered
• 6 cloves garlic whole
• 2 carrots cut into 4-inch lengths
• 1 lbs fingerling potatoes
• 3 cups red wine Burgundy, Pinot Noir, Cabernet Sauvignon
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme chopped
• 1 teaspoon fresh oregano chopped
• 2 bay leaves
• Salt and pepper to taste
• 1 pound mushrooms quartered (optional)
• 2 tablespoons water
• 2 tablespoons all-purpose flour
• Chopped parsley for garnish

Instructions

• Preheat the oven to 325°F (165°C).
• In a large Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.
• Pat the beef dry with paper towels and season it with salt and pepper. Brown the whole beef chuck roast in the bacon fat on all sides until nicely seared or about 3-4 minutes per side. Remove the beef and set it aside.
• Add olive oil to the pot if needed, then sauté the onion, garlic, potatoes and carrots until they begin to soften, about 5-10 minutes.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, thyme, oregano, bay leaves, and the cooked bacon. Bring the mixture to a simmer.
• Return the seared whole beef chuck roast to the pot. Cover and place it in the preheated oven for about 4 hours, or until the beef is tender.
• Optional: In a separate pan, melt butter over medium heat. Add the quartered mushrooms and sauté until they release their juices and start to brown.
• Once the beef is tender, remove the pot from the oven. Take out the beef and vegetables, leaving the liquid in the pot.
• Mix flour and water to form a paste. Whisk this paste into the liquid in the pot to thicken the sauce. Simmer for a few minutes until the sauce thickens.
• Return the whole beef chuck roast and vegetables to the pot. Add the sautéed mushrooms. Stir gently to combine and heat through for a few minutes.
• Season with additional salt and pepper if needed. Remove the bay leaves.
• Serve the beef bourguignon hot, garnished with chopped parsley. It pairs wonderfully with mashed potatoes, crusty bread, or mashed cauliflower.