Crispy Bacon Beef Bourguignon Recipe brings that irresistible combination of crisp bacon bits and tender, wine-braised beef you won't stop craving. I promise—it’s worth every minute spent in the kitchen, and I’ll walk you through making it just right.
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Why You'll Love This Recipe
I seriously fell in love with this Crispy Bacon Beef Bourguignon Recipe the moment I tasted the first bite. It’s a perfect balance between tender beef, rich wine sauce, and yes—those bits of crispy bacon that add an unforgettable texture and flavor. It’s a recipe I always recommend for cozy dinners or impressing guests without being too complicated.
- Deep, layered flavor: Slow-cooking beef in Burgundy wine infuses the meat with rich, complex notes.
- Crispy bacon magic: Bacon isn’t just for garnish here—it’s integral to the dish with smoky texture and flavor.
- Classic made approachable: Step-by-step instructions simplify making this impressive French stew.
- Perfect for leftovers: The flavors actually improve overnight, making it ideal for make-ahead meals.
Ingredients & Why They Work
Every ingredient plays a starring role in this Crispy Bacon Beef Bourguignon Recipe. Selecting fresh, quality items will boost your results significantly, especially when it comes to the beef and wine. Here’s why I love how these ingredients come together:
- Bacon: Thick-cut bacon adds a smoky crunch and renders flavorful fat that’s perfect for searing the beef and veggies.
- Beef Chuck: This cut is ideal thanks to its balance of fat and connective tissue, melting down to tender, juicy chunks.
- White Onion: Adds sweetness and depth after caramelizing, blending perfectly with the meat.
- Carrots: Their natural sweetness counters the earthiness of mushrooms and thyme.
- Garlic: Essential aromatic that elevates the richness without overpowering.
- Flour: Helps thicken the sauce, creating that luxurious stew consistency we crave.
- Thyme & Bay Leaves: Classic herbs impart woodsy layers that give this dish its unmistakable aroma.
- Dry Red Wine (Burgundy preferred): Must-have for authentic flavor—look for a dry, full-bodied bottle with good acidity.
- Beef Broth or Stock: I prefer low sodium so I can control saltiness precisely.
- Tomato Paste: Adds subtle sweetness and deep umami, fortifying the sauce color and body.
- Pearl Onions: Cooked separately and added last, their delicate bite is a lovely contrast.
- Cremini Mushrooms: Sautéed until just golden, they soak up the sauce and add satisfying earthiness.
- Butter & Olive Oil: These fats bring silkiness and help caramelize your veggies beautifully.
- Parsley: Fresh parsley at the end cuts through richness with brightness and color.
Make It Your Way
One of the things I love about this Crispy Bacon Beef Bourguignon Recipe is how easy it is to tweak for your tastes or dietary needs. Don’t hesitate to make it your own—I’ll share some ways that have worked wonderfully for me.
- Vegetable swap: I occasionally add parsnips or celery root for extra earthiness, especially in colder months—it adds a lovely rustic touch.
- Wine alternatives: Burgundy is ideal, but I've used other dry reds like Pinot Noir or Merlot with great success. Just avoid anything too sweet.
- Mushroom variations: Try adding shiitake or porcini for even more depth when feeling fancy.
- Make it gluten-free: Substitute flour with a gluten-free blend or cornstarch for thickening, and you’re good to go.
Step-by-Step: How I Make Crispy Bacon Beef Bourguignon Recipe
Step 1: Crisply Render the Bacon and Sear the Beef
The bacon is where this dish starts to build its signature flavor, so it's worth taking your time. Cook the thick-cut bacon pieces in your Dutch oven over medium heat until the fat renders and they get that lovely crispy texture—about 7 to 10 minutes. I use a slotted spoon to remove the bacon onto paper towels and reserve all that flavorful rendered fat in the pot. Next, pat your beef cubes dry—this ensures a great sear—and toss them with flour. Shake off the excess flour gently; too much will clump. Then brown the beef in batches over medium-high heat. This step locks in juices and builds a rich fond for the sauce, so don’t rush past it.
Step 2: Build the Base with Veggies and Tomato Paste
After searing, remove some excess fat but leave about a quarter cup to cook your onions and carrots. These vegetables soften and start to caramelize in the leftover fat, soaking up all that smoky goodness. Adding garlic and tomato paste at this point intensifies the flavor profile—just watch carefully to avoid burning the paste, stirring often. Adding a splash of water if you see it catching helps keep things smooth and your sauce juuust right.
Step 3: Thicken and Deglaze with Wine and Broth
Mix in any remaining flour and cook it out until it's no longer white—this step avoids raw flour taste and helps create the luscious sauce texture. Slowly whisk in the Burgundy wine and beef broth, scraping the bottom with a wooden spoon to release all those caramelized bits stuck to the pot—that’s pure flavor gold. Return the beef and bacon to the pot, nestle in thyme and bay leaves, then cover and transfer to your preheated oven for 2.5 to 3 hours. Check around 90 minutes—in case the sauce is thickening too much, add a splash of water to keep it from drying or sticking.
Step 4: Finish with Mushrooms, Pearl Onions, and Fresh Herbs
Once the beef reaches that perfect fork-tender stage, take the pot out of the oven and remove the herbs. Skim off extra fat with paper towels to keep the sauce silky, then reduce the sauce on the stove if needed for your desired thickness. Separately, sauté pearl onions in olive oil until tender, then add mushrooms with butter to bring out their earthiness and give them a lovely glaze. Toss the onions back in with fresh thyme and season well before mixing everything into the stew. Stir in fresh parsley just before serving for a fresh burst of flavor.
Top Tip
From making this Crispy Bacon Beef Bourguignon Recipe multiple times, I’ve learned a few tricks that make a huge difference and save you stress in the kitchen.
- Patience is power: Dry your beef cubes thoroughly before searing. It’s tempting to rush, but moisture creates steam, which stops that gorgeous browning.
- Don’t skip the resting time: I usually refrigerate the stew overnight. The flavors marry beautifully, and reheating is a breeze.
- Watch your tomato paste: Stir continuously and don’t let it burn—as soon as it darkens too much, add a splash of water to cool down the pot.
- Use good wine: I know it’s tempting to pour that cheap bottle, but investing in a decent dry red really transforms the stew.
How to Serve Crispy Bacon Beef Bourguignon Recipe
Garnishes
I like to keep garnishes simple—fresh minced parsley sprinkled right on top brightens the rustic richness like magic. Sometimes I add a few extra sprigs of thyme for that authentic French vibe. The glossy mushrooms and pearl onions themselves almost act like beautiful natural garnishes, so no need to overcomplicate.
Side Dishes
Mashed potatoes are my go-to side—they soak up every bit of that luscious sauce. Crusty French bread is also a must-have for sopping up juices. For a lighter contrast, I sometimes serve a simple steamed green vegetable like haricots verts or a crisp green salad.
Creative Ways to Present
For special occasions, I like to dish the stew into individual mini Dutch ovens or rustic ramekins—everyone gets their own cozy serving and it makes the meal feel extra special. Adding a sprig of fresh herbs perched on top adds a restaurant touch at home.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to three days. The stew thickens as it chills, so I recommend loosening it with a little water when reheating. It tastes even better the next day after the flavors have had time to mingle overnight.
Freezing
This recipe freezes beautifully! I portion it into freezer-safe containers, leaving some headspace for expansion. It keeps well up to six months. When thawing, I do it overnight in the fridge and reheat gently on the stove.
Reheating
To bring it back to life, simmer leftovers on medium-low heat, stirring occasionally so it heats evenly. If the sauce is thickened too much, add a splash of broth or water to loosen it up without losing that rich consistency.
Frequently Asked Questions:
While the traditional method uses the oven to deepen flavors and control texture, you can adapt this recipe to a slow cooker. Brown the bacon and beef first, then transfer everything to the slow cooker and cook on low for 6-8 hours or until beef is tender. However, I find the oven method gives a better crust and complex sauce development.
Choose a dry, full-bodied red wine such as Burgundy, Pinot Noir, or Merlot. Avoid sweet or fruity wines as they can throw off the balance. The wine should be something you’d enjoy drinking because its flavors really show through the stew.
Absolutely. This Crispy Bacon Beef Bourguignon Recipe freezes very well. Make sure it’s fully cooled before freezing in airtight containers. To reheat, thaw overnight in the refrigerator and warm slowly on the stovetop to retain flavors and texture.
Start cooking bacon on medium heat to slowly render fat and crisp without burning edges. Keep an eye on it and stir occasionally. Removing the bacon once it’s golden brown but before it’s darkened too much helps maintain that perfect crisp texture.
Final Thoughts
This Crispy Bacon Beef Bourguignon Recipe holds a special place in my kitchen repertoire. It’s a classic comfort dish elevated by smoky bacon and tender, wine-infused beef that feels like a warm hug on a plate. Whether you make it for a weekend feast or a weekday treat, I promise it’s worth the love and patience it takes. Give it a try—I bet your family and friends will be asking for seconds!
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Delicious Recipe
- Prep Time: 15 minutes
- Overnight Rest: 1 day
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Salt
Description
Beef Bourguignon is a classic French stew that features tender beef chuck slowly braised in Burgundy wine with aromatic vegetables, herbs, and savory bacon. Finished with pearl onions and cremini mushrooms sautéed in butter and olive oil, this rich and comforting dish is perfect for special occasions or cozy dinners. The flavors intensify when allowed to rest overnight, making it even more delicious the next day.
Ingredients
For the Stew
- ½ pound thick cut bacon cut into 1 inch pieces
- 3 pounds beef chuck trimmed of fat and cut into 2 inch cubes
- 1 large white onion chopped
- 2 large carrots cut into 2 inch chunks
- 6 cloves garlic minced
- ½ cup flour (65 grams)
- 8 sprigs thyme tied together
- 3 cups Burgundy wine or other dry red wine (720 grams)
- 2 large bay leaves
- 3 cups low sodium beef broth or stock (720 grams)
- ¼ cup tomato paste (60 grams)
- Salt and pepper to taste
For Finishing
- 4 tablespoons butter (56 grams)
- 2 tablespoons olive oil (30 grams)
- 16 pearl onions
- 1 pound cremini mushrooms quartered (454 grams)
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and position the rack in the middle to accommodate a large Dutch oven with a lid.
- Cook Bacon: Heat a large Dutch oven over medium heat and add the bacon. Cook until most fat has rendered, about 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Prepare and Sear Beef: Pat beef cubes dry and season with salt and pepper. Toss in flour and shake off excess. In batches, sear beef cubes in the Dutch oven until browned on all sides. Set beef aside on a plate.
- Sauté Vegetables: Remove excess fat from the pot, leaving a quarter cup. Add onions and cook 3 to 5 minutes until soft. Add carrots and cook another 5 to 7 minutes until lightly browned.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook 1 to 2 minutes until fragrant. Add tomato paste and cook 3 to 4 minutes, stirring often to prevent burning. Add a little water if it starts to burn.
- Incorporate Flour: Add remaining flour to the pot and whisk continuously until no white flour patches remain, about 2 minutes.
- Add Liquids and Herbs: Slowly whisk in the wine and beef broth to eliminate lumps. Scrape browned bits off the pot’s bottom. Add beef, bacon, tied thyme sprigs, and bay leaves. Turn off heat.
- Braise in Oven: Cover the Dutch oven and place it in the oven for 2 ½ to 3 hours, or until beef is very tender. At 90 minutes, check the sauce's thickness; if too thick and sticking, add ½ cup water and stir before returning to oven.
- Season and Skim Fat: Remove pot from oven, discard bay leaves and thyme. Taste and adjust salt and pepper. Skim visible fat from the sauce or use paper towels to absorb excess fat.
- Reduce Sauce if Needed: If sauce is thin, strain contents separating solids and liquid. Heat liquid over medium-high heat until sauce coats the back of a spoon, then combine ingredients again and cover.
- Sauté Pearl Onions: Heat olive oil in a large pan over medium-high heat. Cook pearl onions until tender, about 4 to 5 minutes, then remove to a foil-covered plate.
- Sauté Mushrooms: In the same pan, cook mushrooms until they release water and start browning, 5 to 8 minutes. Add butter and cook until they glisten, about 2 to 3 minutes.
- Combine Onions and Mushrooms: Return pearl onions to the pan, toss to coat, season with salt, pepper, and fresh thyme leaves. Turn off heat.
- Add Parsley and Serve: Stir minced parsley into the stew. Serve with the mushroom and pearl onion mixture either mixed in or plated separately. Ideal accompaniments include mashed potatoes or crusty bread.
Notes
- For best flavor, cool the stew and refrigerate overnight to let flavors develop before reheating gently on the stovetop the next day.
- If the sauce thickens excessively upon chilling, add water when reheating to loosen.
- Homemade beef stock produces the best depth of flavor, though low sodium beef base is an excellent alternative; adjust seasoning accordingly.
- This recipe yields 6 large or 8 moderate servings, perfect for sharing or leftovers.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 6 months.
- Make sure to pat the beef cubes dry before flouring to get a good sear and avoid steaming.
- Using a good-quality dry red wine such as Burgundy will enhance the richness and authenticity of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
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