Beef bourguignon isn’t just stew; it’s slow, deep warmth built on wine, time, and a few clever moves that turn humble ingredients into velvet comfort.

Born in Burgundy and polished over decades, it’s rustic at heart yet perfectly grand when the spoon drops into that glossy, mahogany sauce.

Ingredients Needed for the Recipe

Below is a clear, practical list with quick notes on how each shines in the pot — tight, tidy, and ready to cook without fuss.

• Keep the cuts chunky, the wine dry, and the browning generous; that’s where the magic begins and the patience pays off later.
• 6 ounces bacon, diced — renders savory fat and adds smoky depth throughout the base.
• 3 pounds beef chuck or eye of round, 1–1.5 inch cubes — big cubes stay juicy and shred-tender after braising.
• 1 large yellow onion, chopped — builds sweetness and structure into the sauce.
• 2 garlic cloves, minced — quick aromatic lift that blooms in the hot fat.
• 3 cups dry red wine (Burgundy or pinot noir) — the backbone of flavor and tenderization.
• 2 cups quality beef broth — rounds the wine, adds savory body and balance.
• 1 tablespoon tomato paste — a quiet umami nudge that deepens color and richness.
• 1 tablespoon ground dried porcini mushrooms — the “secret” umami amplifier; grind fresh for vibrant flavor.
• 1 teaspoon fresh chopped thyme leaves — herbal brightness to cut the richness.
• 2 bay leaves — slow perfume that threads the braise.
• 3/4 teaspoon salt — season in layers; adjust at the end to taste.
• 1/4 teaspoon freshly ground black pepper — saved partly for finishing, to pop the sauce.
• For the vegetables: 1 tablespoon butter + 1 tablespoon oil — for high-heat browning of garnish veg.
• 6 ounces pearl onions, peeled — sweetness and snap; blanch-peel for ease.
• 2 carrots, cut into 1-inch chunks — tender-crisp counterpoint to the silky stew.
• 6 ounces small button mushrooms — browned separately for a meaty bite and no sogginess.
• For the roux: 3 tablespoons butter + 3 tablespoons flour — a rich, dark roux brings luxurious body.

What Makes This “Ultimate”?

Two moves: a darker, richer roux to finish the sauce, and a dose of ground porcini that slips in a foresty bass note — subtle, but oh it lingers.

Both ideas stack on the classic method without complicating it, keeping the stew luscious while amplifying savoriness in a way that feels inevitable.

Ingredient Substitutions (smart swaps)

No porcini? Try finely chopped cremini browned hard, or a teaspoon of white miso stirred into the finish; different, but satisfyingly savory.

If pinot noir is out, go with any dry, medium-bodied red like merlot or chianti; just avoid sweet wine—creaminess comes from technique, not sugar.

Serving And Pairing Ideas

Serve over buttered potatoes, barely sweet parsnip mash, or a torn hunk of crusty bread — keep sides simple and starchy to soak that sauce.

Pair with Burgundy or pinot noir for echoing elegance; for a cozier vibe, try a soft, earthy red that won’t bulldoze the stew’s perfume.

How to make Ultimate Beef Bourguignon?

Step 1: Preheat And Prep

Preheat the oven to 325°F; clear space on the stovetop and have a Dutch oven ready — wide, heavy, and honest about heat.

Cut beef into big cubes against the grain; pat dry, because dryness equals browning, and browning equals flavor.

Step 2: Render Bacon, Sear Beef

Fry bacon until crisp; scoop it out, save every drop of fat. Work in batches to sear the beef, generous browning on every face.

Don’t rush this step — overcrowding steams the meat, and steaming is flavor’s exit door, sadly.

Step 3: Sweat Aromatics

In the same pot, sauté onion until golden, then add garlic for a quick minute; let the fond build gently.

That color at the bottom? It’s dinner’s bank account — scrape it later, cash every bit.

Step 4: Deglaze With Wine

Pour in the wine and boil hard for a minute, scraping the pot; the sharp edges soften, the kitchen smells like promises.

Add beef broth, tomato paste, thyme, bay leaves, and the ground porcini; return beef and bacon to the pot.

Step 5: Oven Braise

Cover and bake on the middle rack for about 2.5 hours; no peeking, the oven’s doing quiet, essential work.

Meanwhile, breathe; this is the part where time tastes like tenderness later.

Step 6: Prep Garnish Vegetables

Blanch-peel pearl onions: just-boiled water loosens skins; trim root, slip them out — neat and tidy.

In a hot skillet with butter and oil, brown onions, mushrooms, and carrots until well-colored; set aside.

Step 7: Strain For Sauce

Carefully pull the Dutch oven out; strain the stew over a bowl to collect the liquid gold.

Return the meat to the pot; keep that sauce close — it’s about to get even better.

Step 8: Make A Dark Roux

Melt butter in a saucepan, whisk in flour, and cook to a deep caramel brown; keep it moving, no dawdling.

Slowly whisk in the strained sauce; bring to a lively simmer until lightly thickened, then finish with freshly ground black pepper.

Step 9: Finish The Stew

Pour the thickened gravy back into the Dutch oven, add the browned vegetables, and simmer 10 minutes on the stovetop.

Vegetables should be soft but still a touch firm; adjust salt and pepper, then stand back and smile, a little.

Step 10: Serve And Garnish

Ladle into warm bowls, top with parsley or a small thyme sprig; bring bread to the table, no negotiations.

It’s ready now, but tomorrow it sings even lower and richer — if waiting is possible.

Tips

• Brown in batches, and let space and sizzle do the work; this isn’t a stew that forgives crowding.
• Blanch pearl onions briefly to peel, then brown hard for sweetness without slipping into mush.
• Use a dry, medium-bodied wine and good stock; thin or sweet liquids flatten the sauce, and that won’t do.
• Cook the roux darker than “gravy brown” — stop at deep caramel; that’s where the lushness lives.
• Rest overnight when possible; next-day flavor is rounder, deeper, and frankly, smug in the best way.

Best Time To Serve This Dish?

Cold evenings, slow Sundays, small celebrations that deserve big comfort — this stew fits all of them.

It’s a perfect make-ahead for gatherings: the sauce tightens overnight, reheats like a dream, and feels like a warm coat.

How To Store And Reheat

Cool completely, store airtight up to 4 days; freeze in portions with extra sauce to keep every reheat lush.

Reheat gently on the stovetop with a splash of water or stock; if it thickens too much, loosen in small steps until glossy.

Frequently Asked: Can I Make It Without Alcohol?

Yes — use more beef stock and add an extra tablespoon tomato paste, plus a teaspoon balsamic for complexity.

It’s different, sure, but still rich; the roux and porcini keep the sauce bold and beautifully rounded.

Why This Works

Layering: bacon fat for baseline savor, serious searing for complexity, wine for tenderizing, roux for silk — each step builds the next.

The porcini powder is the quiet star, slipping in umami and length, so every spoonful finishes long and confident.