Pin it
The first time I visited France, this Beef Bourguignon stuck with me. I've tweaked it countless times at home, and now it's what we cook for all our big moments. The beef gets so soft you barely need teeth, and that wine-based sauce? It's unreal. The smells that fill my kitchen when it's cooking just make everyone hungry instantly.
What Makes This Dish Special
I'm always amazed how a bunch of basic items turn into something so fancy. The sauce becomes almost silky, all the veggies soak up amazing flavors, and the meat just crumbles with your fork. It works for Christmas dinner but it's also perfect when you want comfort food on a cold weekend.
Your Ingredient List
- Bacon: Don't toss that fat after cooking, it's where the magic starts.
- Chuck Roast: Get one with fat running through it for better results.
- Onions: You'll need regular yellow ones and the tiny pearl variety.
- Garlic: Grab whole bulbs, not the bottled stuff.
- Tomato Paste: A small amount goes far for richness.
- Flour: This gives your sauce the perfect consistency.
- Red Wine: Pinot Noir works wonders in this dish.
- Broth: Pick the low sodium kind so you're in charge of saltiness.
- Soy Sauce: This hidden boost makes everything taste better.
- Fresh Herbs: Bay leaf, thyme, parsley and rosemary create the flavor base.
- Veggies: Mushrooms and carrots add substance.
- Olive Oil: You'll need this for getting everything cooked right.
Cooking Instructions
- Bacon Prep
- Fry the bacon until it's super crisp and keep all that tasty fat.
- Meat Magic
- Add plenty of seasoning to your beef chunks and cook them until they're dark on all sides.
- Flavor Foundation
- Throw your onions, garlic and tomato paste into those bacon drippings and cook them down.
- Gravy Creation
- Dust everything with flour then pour in your wine while scraping the bottom of the pot.
- Patience Part
- Put everything else in, let it bubble once, then stick it in a 350°F oven and forget about it for 2 hours.
- Last Steps
- Get those mushrooms and tiny onions nice and brown, then mix them in with your bacon bits.
Pin it
Insider Tricks
The freezer section has pearl onions that save tons of prep time. If your herb garden is empty, the dried stuff works in a pinch but go easy with it. Sometimes I keep the bacon out until serving if everyone likes it extra crunchy rather than mixed in.
Crock Pot Method
Got a slow cooker? Leave out the flour, cut back on the broth, and let it cook for 6-7 hours on low. Just don't skip browning everything first or you'll miss out on so much flavor.
Storage Advice
You know what's funny? This tastes way better after sitting overnight! It stays good in your fridge for three days. When you warm it up, do it slowly either on a low stove flame or using half power in your microwave so the meat stays tender.
Frequently Asked Questions
- → Which wine works best?
Pick a dry, drinkable red like Pinot Noir or a Rhône blend. Skip the cooking wine.
- → Why split meat into batches?
Crowding keeps meat from browning. Smaller batches make caramelizing easier.
- → Can I prep it in advance?
Absolutely! It tastes even better after resting overnight. Slowly reheat on stovetop or in the oven.
- → Is soy sauce necessary?
Yes, it boosts the beefiness with a savory kick.
- → Can frozen onions work?
Frozen works fine! Stir them in near the end since they're soft already.