This classic beef bourguignon with red wine and no stock so is perfect if you're looking for a traditional recipe for this rich French beef stew. Delicious for a family dinner or for easy entertaining as it can be made in advance and is also perfect for batch cooking.
When the weather is cold, what you need to eat is a stew. You could make one with meat, vegetables and stock. A simple stew like that is delicious, but on certain days you need to push the boat out a little and not hold back on the red wine. On days like that a rich classic beef bourguignon is the stew to go for. I've heard that a real traditional bourguignon doesn't contain any stock, just red wine, and so that's what I've gone for here.
The Key to a Traditional Beef Bourguignon
The key to a good beef bourguignon is not to skimp on the wine. I have to admit that I rarely use quite as much wine as this. Normally I use a little bit, about a glassful. After all, we want to have the rest of the bottle to enjoy with the meal. This time I went to the other extreme pouring half the bottle into the pan and saving just a large glass each to enjoy with the meal.
The bourguignon itself is rich and tasty. The bacon, beef and mushrooms are a perfect match for all that red wine and you'll be tempted to lick the plate. It's a perfect meal to serve for friends too as you can prepare it in advance and just heat it up to serve. Like lots of stews, it's even more tasty the next day.
Ingredient notes for classic beef bourguignon
Do check out the recipe card further down the page for full instructions. But, to make this beef bourguignon you'll need:
- Beef - Use something that is good for slow cooking. You don't need quality steak for this!
- Bacon - I like to use smoked bacon but it doesn't matter too much. You can use rashers of bacon and slice them up or bacon lardons.
- Mushrooms - Use white or chestnut mushrooms. Depending on their size you can cut them in halves, quarters or leave them whole.
- Shallots or onions - Shallots are more traditional but I've used onions as that's what I had at home when I made this.
- Garlic - I like to use fresh garlic but you can use a paste or puree instead.
- Tomato puree - This adds a little richness to the sauce.
- Herbs - I use a mixture of dried thyme, rosemary, parsley and a bay leaf. If you have a bouquet garni you can use that. You can also used mixed herbs.
- Red wine - Ideally a French red wine such as a Burgundy or a Pinot Noir. However, I tend to use whatever red wine I have and that's convenient for me to use. If you don't want to use wine, you can use beef stock instead. Although it will change the flavour of the stew, it'll still be delicious!
How to make clasic beef bourguignon
This stew is really easy to make. There's some hands on time to begin with but you can then just pop it in the oven to slow cook till dinner time.
First heat a little oil in an oven-proof cooking pot. Add the diced beef and cook for a couple of minutes until it is slightly browned on all sides. Then take the beef out of the pot.
Add the bacon and fry until beginning to brown. Then add the onion, mushrooms and garlic. Stir them in and then add the tomato puree and herbs. Add a small amount of red wine and scrape the pan to get rid of any bits that have stuck to the bottom and so the flavour will get back into the stew.
Then add the beef and the rest of the wine. Put the lid on and transfer to the oven. Bake it for three hours at 150°C.
If there is too much liquid in the stew when you take it out of the oven, simmer it on the hob to reduce the sauce. Alternatively you can stir in a little cornflour dissolved in cold water and stir to thicken.
What can you serve with beef bourguignon?
I love to serve it with mashed potato and some green vegetables such as broccoli or green beans. However, it's great with jacket potatoes or roast potatoes too. It's also delicious with creamy polenta.
Storing and reheating the leftovers
Any leftovers can be stored in the fridge for up to three days. You can reheat in a saucepan on the hob, in the oven or in the microwave.
You can also freeze the leftovers for up to three months. I usually freeze it in individual containers so it's easy to take out and defrost. It's best to defrost in the fridge overnight.
Recipe
Classic Beef Bourguignon
Ingredients
- 500 g beef
- 4 slices bacon diced
- 250 g mushrooms cut in half
- 8 shallots peeled but left whole, or two onions (quartered)
- 3 garlic clove crushed
- 1½ tablespoon tomato puree
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 bay leaf
- 400 ml French red wine
Instructions
- Heat a little oil in an ovenproof saucepan and brown the meat on both sides. Remove the meat from the pan.
- Cook the bacon until it is browned and then add the mushrooms, shallots and garlic. Cook for another few minutes until it's beginning to brown then add the herbs, tomato puree and a dash of the red wine. Scrape the bottom of the pan so that any bits that are beginning to stick to the pan go back into the sauce.
- Return the beef to the pan and top with enough red wine to just cover the contents. Bring to the boil and then put in the oven at 150°C. Cook for three hours.
- Take the pan out of the oven. If there is too much sauce, take the vegetables and meat out of the pan and boil the sauce to reduce. To keep the meat and vegetables warm, put them in another oven-proof container and return them to the oven until the sauce has reduced.
- Serve with baked or mashed potatoes.
Notes
Nutrition
More beef stew recipes you might like
If you like this classic beef bourguignon recipe then why not try my slow cooker version of this recipe or one of my other stews:
- Slow cooker Mexican beef stew
- Slow cooked juniper beef stew
- Bangladeshi beef stew in the slow cooker
- Beef and barley vegetable stew
Keep in Touch
Do let me know if you make this traditional beef bourguignon. I love to get feedback from readers.
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petra08
Delicious! I love beef bourguignon, it is like posh comfort food! Your version looks perfect to just tuck in to )and I would if I could!) 🙂 .
Corina
Posh comfort food is exactly what it is - love your description!
ImBoredLetsEat
I've read Julia Child's "Mastering the Art of French Cooking" and I've always wanted to try this! Looks good!
Corina
Oh you should try it! It tastes so good and is real comfort food too, but comfort food you can serve to guests too if you want.
Lily Lau
Love your recipe, it must taste heavenly!
Corina
Thank you. It's really tasty.
Dana Fashina
This is so necessary right now. So necessary.
Corina
It's all that wine!