The Ultimate Comfort Food: Easy Beef Bourguignon


In the full swing of winter here and, if you’re anything like me, you’re probably also in the mood for some serious comfort food.


In my book, beef bourguignon is the ultimate comfort food. Slowly simmered in a hearty red wine with the rich flavors of pearl onions and tomato paste, this slow-cooked beef meal will warm you from the inside out.


Classic beef bourguignon has a flavor that is velvety and complex and, served with a warm side of crusty bread, is perfect for a cold winter evening at home.


Beef Bourguignon vs Classic Beef Stew


So what makes beef bourguignon so special and how is it different from the classic beef stew we all know and love? It’s the wine!


Even an easy beef bourguignon recipe will include red wine, preferably from Burgundy where the meal originates, to give it that robust taste standard chuck beef stews lack.

Key Ingredients of Beef Bourguignon


While it may give you the feeling of beef stew, it’s important to remember that beef bourguignon has some key ingredients that make us love it even more.


Pearl onions. These small onions are known for being sweeter and milder than yellow onions and other members of the onion family.

Bacon. Most of us know bacon makes everything better, but it is definitely a staple in beef bourguignon. The bacon fat adds a delicious flavor to the stew that is distinct and delicious.


Red wine. You can choose a Burgundy wine to make this dish more authentic like a traditional beef bourguignon. One thing to keep in mind however, is that beef bourguignon without red wine is just an everyday beef stew so consider it a must!




The Ultimate Comfort Food: Easy Beef Bourguignon



For the Beef:


3 pound boneless beef chuck roast (cut into 1-inch cubes)


2 onions (peeled, diced)

2 cloves garlic (peeled, smashed)


1 tablespoons fresh thyme (leaves)

1 tablespoon cracked black pepper


2 bay leaves

2 tablespoons olive oil


3 cups red wine


For the Stew:


2 tablespoons olive oil


6 tablespoons butter (divided)


1/2 pound thick cut bacon (cut into 1/4-inch slices)


3 cups carrots (peeled and sliced into rounds)


2 tablespoons tomato paste

4 tablespoons flour

1 cup organic beef broth


1 pound frozen pearl onions (thawed, peeled)


3/4 pound cremini mushrooms (sliced)

Kosher salt and freshly ground pepper (to taste)


2 cloves garlic (peeled, mince day )


crusty bread (to serve)



For the Beef:

In large ziptop bag, combine the beef, onion, garlic, thyme, black pepper, bay leaves, olive oil and red wine. Seal the bag and refrigerate overnight.


For the Stew:

Preheat oven to 300ºF.

Remove the beef from the marinade and dry with paper towels. Season the beef generously with salt and pepper. Reserve the marinade.


In a large Dutch oven over medium-high heat on the top of the stove, add the olive oil and 2 tablespoons of the butter. Add the beef to the Dutch oven, and brown on all sides, about 4-6 minutes per side. Remove the browned bits of meat to a plate. Add the bacon and cook until browned and fat has rendered but not crisp. Add the carrots, and continue to cook until lightly caramelized, then add the tomato paste and cook for an additional minute, while stirring and scraping the bottom of the pot to prevent the tomato paste from burning. Return meat to the pot and sprinkle the flour over the beef and the vegetables. Stir to coat. Cook until the flour is absorbed and lightly browned, about 2 minutes. Add the remaining marinade and beef stock and bring to a simmer. Cover with a lid and bake in the oven for 2-2 1/2 hours, stirring occasionally.


In a medium pan over medium-low heat, add 2 tablespoons of butter and the pearl onions. Season the onions with salt and pepper and continue to cook until lightly brown on all sides, about 8-10 minutes. Then, add the remaining 2 tablespoons of butter, mushrooms and garlic to the pan. Cook until golden brown, about 6-8 minutes. Season with salt and pepper. Remove from heat and set aside until the beef is finished cooking.


Remove the stew from the oven and add the onions and mushrooms to the pot and stir to combine. Season to taste, and allow to sit for 20 minutes before serving. Serve with crusty bread.

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