Red Wine Beef Bourguignon – with Bacon

That is a fancy name, but don’t let it scare you. Beef Bourguignon is a classic dish that originated in Burgundy, eastern France. It quickly became my favorite comfort food to cook while sipping a glass of French wine. The recipe is rich in textures and flavors; the meat is super moist, and the veggies are perfectly cooked. This recipe is easy to make and doesn’t cost much. I love a bowl of this with some French bread over a bed of mashed potatoes.

With the colder weather season upon us, this is the perfect dish to indulge in. If you crave delicious and tender beef recipes, I also suggest checking out the Slow-Cooker Corned Beef, Balsamic Pot Roast, and Slow-Cooker Yankee Roast.

Beef Bourguignon is nothing short of amazing, and I guarantee that it will quickly become a staple dish in your house. If you love Julia Child’s original recipe, you’ll love this one too! Topped with a wonderful addition of bacon for a smoky aroma and tantalizing taste. It is hearty, a bit sweet, tangy, and rich with beefy meat and thick broth, perfect for soaking up with soft dinner rolls. 

Lots of tender veggies and fragrant herbs also elevate the flavors of this meal. The beef is so tender; it actually melts in your mouth. The veggies are soft, but not mushy, and the red wine really brings out the sauce’s deep, rich flavors. All in all, this hearty and comforting dinner should be on your must-try list!

Why you will love this recipe

• Because it is easy: With such a fancy dish, you may expect it to be difficult. But this is simple, with step-by-step, easy-to-follow instructions.
• It is not expensive: You can save money by making this dish at home instead of going out to a restaurant. The ingredients will not break the bank: beef chuck, basic red wine, and common veggies. The rest are basics you probably already have, like broth, butter, flour, and herbs.
• Very little cleanup: Just the pot you cooked in and one pan to sauté the mushrooms.
• It can be frozen: Another bonus point of this wonderful recipe is that you can easily double or triple it, and the leftovers can be frozen for several months. In fact, I like to freeze mine in small containers so I can take them out as needed for individual meals.

What you will need

• Fat – I use a high-quality oil to avoid oily residue or an aftertaste, and unsalted real butter to get the full flavor of the sweet garlic without salt messing it up.
• Thick-sliced bacon – Traditionally, this is made with lardons, ¼-inch pieces of fatty pork belly cut into long, thin strips like matchsticks. Pancetta can also be used.
• Chuck beef – Cut into two-inch chunks. Other cuts of beef you can use include round roast, cheek, brisket, and other tough cuts with lots of marbled fat.
• Veggies – I like to use medium carrots, baby Bella mushrooms, pearl onions – these are such a fun addition- also sweet onions, and lots of garlic for a rich and savory flavor.
• Liquids – A good red wine that you like, but not too expensive. Low-sodium organic beef broth is perfect for this recipe, adding flavor without extra salt or preservatives.
• Herbs – Bay leaves give this dish a fresh, pungent taste. Add a floral, lemony taste with a hint of rosemary or lavender by using fresh and dried thyme. Dried parsley adds a fresh, clean taste with a hint of peppery earthiness—plus salt and pepper.
• Tomato paste – Enriches the broth, adds thickness, and gives it a touch of sweetness.
• All-purpose flour – Adds a little extra to thicken the sauce, with some gluten to provide structure without taking away from the other ingredients.

How to prepare it

Sauté the bacon: First, I sauté the bacon in a Dutch oven on medium-high heat for about three minutes. When golden brown and crispy, I remove it and set it aside on a paper towel-lined plate.

Brown the beef: I cut the beef into two-inch chunks and season with salt and pepper. Place it in the bacon grease at the bottom of the Dutch oven and brown on each side for about four minutes. Work in batches if needed. Continue until the beef is done, transferring it to the paper towel-lined plate with the bacon as you go.

Deglaze and cook veggies: Next, I add a quarter cup of red wine to the pot to deglaze it before adding the carrots and onions. Stir and cook them for three to four minutes. Pour the garlic back in and cook until fragrant, about one minute.

Start cooking: Return the beef and bacon to the Dutch oven and stir. Then sprinkle in the dried thyme and parsley. Add tomato paste and stir to continue. Pour in the rest of the wine and beef broth, one cup at a time, until the beef is covered.

Sauté mushrooms: In a large oven skillet over medium heat, melt the butter and sauté the mushrooms for five minutes. Add the flour and stir well. It will be dry, but make sure it absorbs all the butter.

Bake the stew: Then, I stir the flour mixture, mushrooms, and pearl onions. Stir it well and bring it to a simmer. Add the bay leaves and thyme sprigs on top, then cover the pot. Cook for 75 to 90 minutes or until the meat and veggies are very tender when pierced with a fork. 

Rest and serve: Finally, let the stew rest for 15 minutes before serving.

Expert tip

Making the best beef bourguignon

First, use the right cut of beef; I recommend a chuck roast. Second, use the right pork lardons—ot just bacon. Try to find pork lardons or slabs of bacon that can be cut into half-inch strips. Then, the next most important thing is the wine. Use what you would like to drink. Here are some varieties for under $20 that taste great: Pinot Noir, Burgundy, Red Zinfandel, Chianti, and Cabernet Sauvignon.

Another important thing is always to brown the beef. Never skip this step. With so many different flavors in a dish like this, each ingredient needs to stand out. Caramelizing the meat not only browns it, but it locks in the juices and adds flavor. Don’t skip the deglazing step either. This lets you lift the brown bits off the bottom of the pan so they don’t turn into black bits, which can cause a bitter flavor.

Another tip you can skip is to press the garlic instead. Sure, mincing it is nice and gives you nice big chunks of garlic, but crushing it in a press brings out so much more flavor. Try it, and it will be the only way you want to do it from now on. Finally, make it a day or two ahead so it has time to develop the best flavors. The ingredients meld together so everything smells and tastes better.

More tips to consider:

• Choose a cut of meat with plenty of white fat marbling for tenderness.
• To replace wine, try red wine vinegar, balsamic vinegar, grape juice, pomegranate juice, or cranberry juice.
• Avoid overcooking the stew, or it may turn bitter.
• If the sauce seems watery, add a roux, puree, or slurry to thicken it.

Recipe variations and add-ins:

• Different meat: For a different taste, try turkey, pork, or chicken.
• Make it spicy: Chop up some poblano peppers and toss in some cayenne pepper to heat this beef bourguignon.
• Sweeten it up: Alternatively, for the sweet food lover, add a quarter cup of brown sugar, a teaspoon of cinnamon, and some honey for a sweet and savory taste.
• More veggies: There is always room for more veggies. Add some of your favorites like corn, peas, bell peppers, asparagus, and broccoli.
• No bacon: If bacon is not your thing, skip it. Or replace it with something else like ham or pancetta.
• Instant Pot: Making beef bourguignon in the Instant Pot is a great alternative to the traditional version. It will be cooked in a fraction of the time, so it’s definitely worth a try. Try this delicious Instant Pot beef bourguignon.

Serving suggestions:

Serve it with a loaf of crusty bread to soak up the thick, delicious broth. Try my homemade Amish bread recipe; it’s so easy to make that I always have a loaf on hand. Beef Bourguignon is traditionally served over mashed potatoes. You can also serve it over egg noodles or fluffy white rice. A quick instant potato stick of butter rice would be the perfect choice.

This meal is ideal for a special occasion, such as a romantic dinner on Valentine’s Day. I also call it “the marry me dinner” as it’s guaranteed to impress. It goes well with a light appetizer like tomato bruschettas, and you can end the meal with a delicate chocolate creme brulee or light, creamy strawberry matcha tiramisu.

How to store:

• Refrigerate: Refrigerate leftovers in a sealed container for up to four days.   
• Freezing: Place in freezer bags or freezer-safe containers to keep for three to four months.   
• Defrost: Thaw frozen leftovers in the fridge overnight for the best results.
• Reheating: Thaw, then reheat for two to three minutes.

Frequently asked questions

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