Red Wine Braised Beef Bourguignon

There is something so comforting about serving a rich stew inside a warm crusty bread bowl and this Red Wine Braised Beef Bourguignon has all the deep flavors of a classic French dish with a playful, rustic twist. The bread soaks up every bit of the luxurious sauce while chunks of tender beef, smoky bacon, earthy mushrooms, and sweet pearl onions melt together. I first made this for a chilly autumn gathering and everyone went absolutely silent with the first bite.

When I serve this at my table my friends always ask for extra bread just to make sure none of the sauce gets left behind. The whole house smells amazing and it always feels like a celebration meal.

Ingredients

• Beef chuck cubes: this cut becomes incredibly tender and succulent when braised low and slow
• Thick cut bacon: smoky and rich it adds a depth you cannot get with anything else
• Olive oil: adds glossy richness and helps brown the beef evenly choose extra virgin for best flavor
• Yellow onion: the base of the sauce caramelizes as it cooks for subtle sweetness pick one that feels firm with dry skin
• Carrots: bring natural sweetness and color to the stew organic carrots will have the best flavor
• Garlic: aromatic and punchy fresh cloves are far superior to pre minced
• Tomato paste: for rich umami depth look for a double concentrate tube for convenience
• All purpose flour: thickens the sauce and gives it traditional body
• Dry red wine: such as Burgundy or Pinot Noir choose a wine you would actually drink for the best results
• Beef broth: enhances savory notes use a good quality low sodium broth if possible
• Worcestershire sauce: brings a touch of tang and rounds out the flavors
• Dried thyme: a classic herbal touch rub a pinch between your fingers before adding to release its oils
• Bay leaves: earthy and subtle they help build that old world backbone to the stew
• Pearl onions: little bursts of sweetness and texture frozen work well if you cannot find fresh
• Cremini or button mushrooms: for earthiness and savor slice them right before cooking for freshness
• Salt and black pepper: finish to taste and always grind fresh for the brightest flavor
• Crusty sourdough bread loaves for bowls: the tangy crust stands up to the stew find loaves with a nice sturdy shell

Instructions

Cook the Bacon:

Dice thick cut bacon and place it in a large heavy pot on medium heat. Let it render out fully and get crisp stirring often. Remove the bacon with a slotted spoon and set aside but leave all rendered fat in the pot for maximum flavor.

Brown the Beef:

Pat beef cubes dry with paper towels to ensure a great sear. Add olive oil to the bacon fat and heat over medium high. Sear the beef in batches letting each side get deeply browned before turning. Do not overcrowd the pot. Transfer browned beef to a plate so each piece develops a crust.

Sauté the Vegetables:

Add diced onion and sliced carrots into the pot with all the browned bits. Lower the heat to medium low. Cook until the onions turn translucent and the carrots soften stirring occasionally for about eight minutes. This builds a sweet aromatic base.

Bloom the Garlic and Tomato Paste:

Add minced garlic and tomato paste stirring constantly because you want the garlic to become fragrant while the paste turns a slightly darker red about two minutes. This intensifies the flavor.

Add the Flour:

Sprinkle flour evenly over the vegetables and stir until everything is coated. Cook this for another minute or so to remove the raw edge from the flour. This step is key to thickening your final stew.

Deglaze with Red Wine:

Pour in dry red wine and use a wooden spoon to scrape up every last bit of fond from the pot bottom. Let the wine simmer for a couple of minutes to slightly reduce and infuse the flavors.

Build the Braise:

Pour in beef broth then add Worcestershire sauce dried thyme bay leaves and all the crispy cooked bacon. Stir to combine. Nestle the browned beef back into the pot along with any juices that pooled underneath.

Slow Simmer:

Cover the pot and let everything simmer gently on low for two and a half hours. Check it every forty minutes stirring gently to keep everything submerged. The beef will become fall apart tender.

Add Mushrooms and Pearl Onions:

About thirty minutes before serving add halved mushrooms and pearl onions. Let the stew continue to simmer uncovered to allow the sauce to thicken and the flavors to concentrate.

Season and Prepare Bread Bowls:

Taste the stew and season with salt and black pepper as needed. Take your bread loaves cut off the tops and hollow them out with your hands or a spoon to create thick walled bowls.

Serve:

Ladle generous helpings of the hot bourguignon into each bread bowl. Serve immediately with the bread tops on the side for dipping.

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My favorite part is the way the bread soaks up all that wine infused gravy. I will never forget making this for my dad on his birthday and he said it was the best beef dish he ever tasted.

Storage Tips

Beef bourguignon keeps well for up to four days in the refrigerator. Cool it down fully before transferring to airtight containers. Bread bowls should be filled right before serving so they do not get soggy. If you want to freeze the stew let it cool and portion it into freezer safe bags or containers. Defrost in the refrigerator and reheat gently on the stove with a splash of broth if needed.

Ingredient Substitutions

For a gluten free version simply swap out the flour for a one to one gluten free flour blend and make sure your bread bowls are also gluten free. If you are out of wine substitute half beef broth and half unsweetened grape juice plus a splash of balsamic vinegar for acidity. Turkey bacon can be used in place of pork if needed.

Serving Suggestions

This dish really shines when paired with a crisp green salad and a glass of the same red wine used in the braise. For a festive touch serve each bread bowl with a toss of fresh parsley on top or even a spoonful of horseradish cream for extra dimension. Leftover stew also makes a wonderful filling for baked potatoes.

Cultural Context

Beef bourguignon originated in the Burgundy region of France where wine and cattle farming both thrive. Traditionally it was a humble peasant dish using tough cuts of beef and whatever wine was on hand. It is now considered a classic of French cuisine and is widely celebrated for its timeless rustic elegance.

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Once you master this dish you will find every cold night begging for it. With patience and a loaf of good bread you can bring a little French magic straight to your table.

Frequently Asked Questions

→ What type of red wine works best for this dish?

Dry red wines like Burgundy or Pinot Noir are ideal, as they add depth without overpowering the other flavors.

→ Can I substitute a different cut of beef?

Chuck roast is preferred for tenderness, but brisket or stewing beef will also work well when braised slowly.

→ How do I keep bread bowls from getting soggy?

Lightly toasting the interior of the bread bowls before filling helps prevent sogginess and maintains structure.

→ Are there alternatives to pearl onions?

Small shallots or quartered larger onions can be used if pearl onions are unavailable, though the texture will differ slightly.

→ Is it possible to prepare components ahead of time?

The beef mixture can be made a day in advance and reheated. Assemble with bread bowls just before serving.