Why Homemade Beef Bourguignon Deserves a Comeback in Your Kitchen

Fast food, air fryers, and 15-minute meals dominate today’s dinner tables. But in the background, a quiet hero remains: homemade beef bourguignon. Once a Sunday staple, this French classic is making its way back—slowly simmered, full of depth, and packed with nostalgia. So… is it outdated, or are we finally ready to appreciate it again?

1. A timeless dish with rural roots

1.1 From Burgundy to your kitchen

Beef bourguignon began as a humble dish in Burgundy, France. Farmers would cook tough cuts of beef in local red wine to soften the meat and infuse it with flavor. It was hearty, inexpensive, and satisfying—perfect for large families and chilly nights.

1.2 More than just “grandma food”

Today, many see it as old-fashioned or too heavy. But the rise of slow cooking and comfort food has revived its popularity. It’s no longer just “something your grandmother made”—it’s becoming the go-to meal for cozy weekends and dinner parties.

Real-life example: Mark, a 32-year-old father from Portland, prepares it every winter Sunday. “It fills the house with an amazing smell, and I have leftovers for days.”

2. Why some people avoid it (and why they shouldn’t)

2.1 It’s not pretty—but it’s delicious

Let’s be honest—homemade beef bourguignon isn’t the most Instagrammable meal. The sauce is dark, the meat looks rustic, and it doesn’t sparkle under fancy lighting. But the flavor? Rich, bold, unforgettable.

2.2 Long cook time—but big rewards

Yes, it takes hours. But most of it is hands-off. Once it’s simmering, you can read, clean, or binge your favorite show. It also keeps well for days—and tastes even better the next day.

Pro tip: Double the recipe and freeze portions. You’ll thank yourself later.

3. The step-by-step recipe for homemade beef bourguignon

3.1 Ingredients (serves 4–6)

• 2.2 lbs (1 kg) beef chuck (or brisket, or beef cheeks)
• 5 oz (150 g) smoked bacon or pancetta
• 3 carrots
• 2 onions
• 2 cloves of garlic
• 25 oz (750 ml) dry red wine (Burgundy or similar)
• 2 tbsp flour
• Bouquet garni (thyme, bay leaf, parsley)
• Mushrooms (optional)
• Salt, pepper, olive oil, butter

3.2 Instructions

1. Cut and dry the beef cubes to ensure they brown properly.
2. Sear the meat in hot oil + butter until golden. Set aside.
3. Sauté chopped onions, garlic, carrots, and bacon in the same pot.
4. Add flour, stir well.
5. Pour in wine, add herbs and return meat to pot. Season.
6. Simmer on low heat for 2.5–3 hours with lid on.
7. Add mushrooms (sautéed separately) 30 minutes before the end.
8. Taste, adjust seasoning, and serve hot.

4. Tips to perfect your homemade beef bourguignon

4.1 Marinate the beef (optional but recommended)

Letting the beef soak in wine and herbs for a few hours (or overnight) adds even more depth.

4.2 Use a wine you’d drink

No need for expensive wine—but avoid anything you wouldn’t sip. The flavor will concentrate as it reduces.

4.3 Oven-bake for even cooking

After step 5, transfer the pot to the oven at 325°F (160°C). It creates a gentle, consistent simmer.

4.4 Don’t overcrowd the pan when browning

Work in batches. Overcrowding makes the beef steam, not sear.

5. What to serve with beef bourguignon?

• Mashed potatoes
• Steamed baby potatoes
• Fresh tagliatelle
• Buttered rice
• Polenta with herbs
• Roasted root vegetables
• Crusty sourdough or garlic bread

6. FAQ – Frequently Asked Questions

Can I make it ahead?

Yes! It’s even better the next day.

Can I freeze it?

Definitely. Just cool it completely, then freeze in airtight containers.

Do I need Burgundy wine?

Not strictly. Any full-bodied dry red wine works (Côtes du Rhône, Pinot Noir, or even Merlot).

Final thoughts

If you’ve never tried making homemade beef bourguignon, now’s the time. It’s a dish that rewards patience, invites sharing, and fills the house with warmth and aroma. Whether it’s for a family gathering or just for yourself, it’s comfort food at its best.

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