Beef Bourguignon Recipe
This recipe is used with permission and is owned by Le Baratin restaurant
This Beef Bourguignon recipe delivers a timeless French classic with rich, slow-braised flavors and tender beef in a red wine sauce. Featured on DNA Dinners, this recipe combines hearty vegetables, smoky bacon, and aromatic herbs for a comforting, restaurant-quality dish that’s easy to recreate at home.
The Inspiration
Beef Bourguignon is one of France’s most beloved dishes, rooted in rustic country cooking where simple ingredients are transformed through slow braising. Chef Jean-Regis Raynaud brings authenticity and finesse to this traditional recipe on DNA Dinners, showcasing how technique and patience create deep, layered flavors. This dish reflects the heart of French cuisine—elevating humble ingredients into something elegant yet comforting. Perfect for home cooks looking to master a classic, it’s a recipe that celebrates tradition while remaining approachable.
Ingredients
- 2 pounds (907 g) beef cubes (stewing beef, from the shoulder)
- Flour, for dredging
- 1/4 cup (60 ml) olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cups (470 ml) red wine
- 3 cups (710 ml) beef broth
- 3 tablespoons (45 ml) tomato paste
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 teaspoon (5 ml) dried thyme
- 1 1/2 cups (350 ml) small pearl onions
- 6 slices bacon, chopped
- 1 ½ cups (350 ml) white button mushrooms, quartered
- 1/4 cup (60 ml) chopped fresh Italian parsley
- Salt and pepper
Special Equipment
- Dutch oven
Method
- Preheat the oven to 350 °F (175 C).
- Dredge the beef cubes in flour. In a large Dutch oven, heat the olive oil, then brown the meat on all sides.
- Add the chopped onion, carrots, and celery. Cook for 3 to 4 minutes. Add the wine, broth, tomato paste, garlic, bay leaves, and dried thyme. Season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Bake for about 2 hours.
- In the meantime, prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes. In a skillet, brown the bacon. Remove the bacon from the skillet, leaving the fat. Add mushrooms to the skillet and saute in the bacon fat.
- Roughly 20 minutes before the beef mixture has finished cooking, add the bacon, onions, and mushrooms to the Dutch oven and place back in the oven to finish cooking. Serve with rice or mashed potatoes
Serving Suggestions
This Beef Bourguignon is best served as a hearty dinner centerpiece, especially during colder months or for special gatherings. Pair it with creamy mashed potatoes or fluffy white rice to soak up the rich, wine-infused sauce, and consider adding a crusty loaf of bread for an extra comforting touch. For a complete dining experience, serve alongside a simple green salad dressed with a light vinaigrette to balance the dish’s richness. When entertaining, present it family-style in the Dutch oven for a rustic yet elegant feel that encourages sharing and conversation.
Final Thoughts
This Beef Bourguignon recipe is a celebration of classic French cooking, where time-honored techniques bring out the best in simple, quality ingredients. With its tender beef, savory vegetables, and deeply flavorful sauce, it’s a dish that embodies comfort and sophistication in equal measure. Whether you’re exploring French cuisine or preparing a memorable meal for loved ones, this recipe delivers warmth, richness, and timeless appeal every time.