Slow-Cooked Beef Bourguignon Recipe

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Cozy Slow-Cooked Beef Bourguignon Recipe, Made Simple

There’s something so comforting about a slow-cooked beef bourguignon. I love how this classic French dish transforms humble ingredients into a toasty, golden, and buttery feast simmered low and slow. When you take the time to let it braise gently, the beef becomes tender and rich, and the sauce thickens into something utterly luscious and fragrant.

You’ll find that mastering this Slow-Cooked Beef Bourguignon Recipe not only fills your kitchen with irresistible aromas but also creates a dish that’s perfect for leisurely weekend dinners or entertaining friends. Its deep, layered flavors and melt-in-your-mouth texture make every bite feel special—without the fuss of restaurant fare.

Let’s walk through the process together with thoughtful tips and plenty of warmth, so you feel confident making this dish your own.

Ingredient Lowdown

• Beef chuck: This cut’s marbling ensures the meat stays tender and juicy during slow braising.
• Bacon strips: Adds a smoky richness and delivers rendered fat for browning beef and veggies.
• Tomato paste: Deepens umami and caramelizes to lend warmth and color.
• Yellow onion & garlic: Provide sweet, aromatic foundations that meld beautifully with beef.
• Carrots: Offer subtle sweetness and a tender bite after slow cooking.
• Burgundy or red wine: Essential for that classic bright acidity and depth—choose a full-bodied bottle you’d enjoy sipping.
• Beef broth & bouillon base: Boost the meatiness for a layered savory sauce.
• Fresh thyme & bay leaves: Infuse herbal notes that complement the richness perfectly.
• Flour: Builds a luscious, thick sauce—be sure to cook it well to avoid raw flavor.
• Cremini mushrooms & pearl onions: Sauteed separately, they add texture and earthy sweetness when folded in.
• Unsalted butter: Used for richness and better control over seasoning.

Set Up for Success

Before diving in, organize all your ingredients—measure, chop, and prep each component. This mise en place prevents rushed moments and lets you focus on building those deep layers of flavor. Preheat your oven to 350°F, and have a heavy-bottomed Dutch oven or braising pot ready. This even-heating cookware is key to developing that rich crust on the beef and cooking the sauce to perfection.

Step-by-Step: Slow-Cooked Beef Bourguignon Recipe

1. Render the bacon: In your Dutch oven over medium-high heat, cook bacon pieces until crispy and golden, about 5-7 minutes. The smokiness and fat they release lay the flavor groundwork. Remove bacon and leave the fat behind for the beef.
2. Sear the beef: Pat your beef cubes dry, season generously with salt and pepper, and sear in batches in the bacon fat until a deep brown crust forms—this step is crucial for that rich, complex sauce. About 3-4 minutes per batch. Don’t crowd the pan or you’ll steam rather than brown.
3. Cook your veggies and build layers: Add butter to the pot, then soften onions and carrots until slightly golden, around 2-3 minutes. Stir in garlic until fragrant. Next, incorporate tomato paste and caramelize for a couple of minutes to deepen flavor.
4. Create the sauce base: Sprinkle flour over the mix and stir constantly for 2-3 minutes to cook out that raw taste and start thickening the sauce—a velvety roux is key here.
5. Deglaze with wine: Pour in the burgundy wine, scraping the bottom lovingly with a wooden spoon to lift up those caramelized bits—the true magic flavor nuggets. This step builds a beautifully rich, slightly tangy base that balances the beef.
6. Add broth, herbs & return beef: Stir in beef broth and bouillon for more depth. Add back the browned beef and reserved bacon pieces. Nestle in thyme sprigs and bay leaves—fresh if you can get them for floral, nuanced aroma.
7. Braise low and slow: Bring the pot to a gentle simmer on the stovetop, cover, then transfer to your 350°F oven. Let it cook for 2.5 hours. This slow cooking breaks down tough fibers into buttery tenderness.
8. Prepare mushrooms and pearl onions: While the beef braises, melt butter in a skillet and let your cremini mushrooms brown undisturbed for a crusty, golden finish. Add pearl onions and cook together, seasoning lightly. Set aside ready to fold in.
9. Add mushroom mixture and finish braising: Once the beef has braised for 2.5 hours, carefully stir in the mushrooms and pearl onions. Cover and back into the oven for another 45-60 minutes until the beef is fall-apart tender and the flavors meld beautifully.
10. Rest and refine flavors: Remove from oven, keep covered, and let it rest for 30 minutes before serving. This quiet moment lets the beef reabsorb its juices and the sauce thicken naturally. Skim any excess fat, then taste and adjust seasoning as needed.

Flavor Twists for Slow-Cooked Beef Bourguignon Recipe

• Add a splash of brandy or cognac when deglazing for a subtle warmth and aromatic lift.
• Swap cremini mushrooms for shiitake or oyster mushrooms to change the earthy tones.
• Include pearl onions stuffed with a tiny bit of Dijon mustard before folding in for a tangy surprise.
• During the last 30 minutes, toss in a handful of fresh herbs like chopped parsley or tarragon for brightness.
• Use smoked paprika alongside the tomato paste for a gentle smoky undertone that complements the bacon.

Storage & Make-Ahead Tips

• Refrigerate: Store leftovers in a sealed container for up to 4 days; flavors develop even more overnight.
• Freeze portions: This dish freezes beautifully—use airtight containers or heavy-duty freezer bags for up to 3 months.
• Reheat gently: Warm gently on the stovetop or in a low oven to prevent overcooking beef.
• Make ahead: You can prepare the braise base and sear beef a day ahead, then combine and slow cook the next day.

Slow-Cooked Beef Bourguignon Recipe FAQs

• Can I use a slow cooker instead of the oven? Absolutely, but be sure to sear the beef and cook the vegetables first to build flavor, then transfer all to the slow cooker and cook on low for 6-8 hours until tender.
• Do I have to use red wine? Red wine provides acidity and depth, but a good-quality grape juice or beef broth can substitute in a pinch—though the flavor will be less vibrant.
• What cut of beef is best? Beef chuck is ideal for its balance of fat and connective tissues that melt down to create tender, flavorful meat.
• How do I get the sauce thicker? Make sure to stir and cook the flour well to avoid raw taste and encourage thickening; if still thin, simmer uncovered briefly to reduce.
• Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry at the thickening step.

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