Classic Beef Bourguignon (Christmas Recipe)

Craving a cozy holiday dinner? This Classic Beef Bourguignon is rich, tender, and deeply flavorful. With slow-braised beef, hearty vegetables, and bold red wine, it’s the ultimate Christmas comfort dish.

Why This Classic Beef Bourguignon is Perfect for Christmas

Christmas calls for recipes that bring people together, and this classic beef bourguignon does just that. It’s warm, aromatic, and brimming with rich flavors that feel festive without being fussy. The slow braise transforms simple beef and vegetables into something luxurious, with melt-in-your-mouth tenderness in every bite. Because it’s made in advance and only gets better as it rests, you can prepare it the day before, giving you more time to enjoy the holiday with family. Plus, its generous serving size means everyone at the table gets a comforting, hearty portion. Pair it with mashed potatoes or crusty bread, and you’ll have a centerpiece that feels both rustic and elegant, perfect for a Christmas feast.

Ingredients You’ll Need

• 5 strips bacon, cut into 1-inch pieces
• 3½ lbs beef chuck, cut into 2-inch cubes
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups Burgundy wine or other bold red wine
• 2 cups beef stock
• 1 tablespoon beef bouillon (Better than Bouillon works well)
• 2 sprigs fresh thyme
• 2 bay leaves (fresh or dried)
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered
• Kosher salt
• Freshly cracked black pepper

Key Ingredients Explained

Beef chuck is the star, chosen for its marbling and tenderness after long braising. Brisket is a fine substitute if you prefer. Red wine, especially Burgundy, gives the stew its deep flavor, though any bold red will work. Bacon adds smoky depth, while mushrooms bring an earthy, meaty bite. Pearl onions are sweet and mild, balancing the richness and adding a festive touch. Together, these ingredients create layers of flavor that make this dish unforgettable.

Step-by-Step: How to Make Classic Beef Bourguignon

Prepare the Bacon and Beef

Cook the chopped bacon in a Dutch oven over medium-low heat until golden and crisp. Remove it, leaving the fat behind. Season beef cubes with salt and pepper, then sear in small batches over medium-high heat until browned. Set aside.

Sauté Vegetables and Build Flavor

Reduce heat to medium. Melt 2 tablespoons of butter, then add onions and carrots. Cook for 2–3 minutes until softened. Stir in garlic and cook for 1 minute. Add tomato paste and cook for 2–3 minutes until it darkens, deepening the flavor.

Deglaze and Braise with Wine and Stock

Sprinkle flour over the vegetables, stir well, and cook for 2–3 minutes. Pour in red wine, scraping the bottom to release all those flavorful bits. Add beef stock and bouillon, then return the beef and bacon. Tuck in thyme and bay leaves. Cover and transfer to a 350°F oven for 2½ hours.

Add Mushrooms and Pearl Onions

While the stew braises, melt the remaining butter in a skillet. Brown the mushrooms, then add pearl onions and cook for 5 minutes. After 2½ hours, stir them into the stew. Return to the oven for 45–60 minutes until the beef is fork-tender.

Rest, Serve, and Enjoy

Remove the Dutch oven and let the stew rest, covered, for 30 minutes. This step lets the flavors meld and the meat relax. Serve hot with mashed potatoes, noodles, or bread.

Best Cuts of Beef for Beef Bourguignon

Beef chuck is the most popular choice thanks to its marbling and budget-friendly price. After slow braising, it becomes tender and flavorful. Brisket is another option, offering a slightly firmer texture but still turning rich and tender when cooked low and slow. Both cuts handle long cooking times well, making them perfect for this Christmas stew.

Recipe Tips and Variations

For a gluten-free option, skip the flour and add a cornstarch slurry near the end of cooking. Don’t have Burgundy wine? Use any bold red like Cabernet Sauvignon or Syrah. Frozen pearl onions save time, though fresh ones bring extra sweetness. Always add mushrooms and onions at the end so they stay tender without becoming mushy. To boost flavor, let the stew rest before serving—it truly makes a difference.

What to Serve with Beef Bourguignon

This stew pairs beautifully with creamy mashed potatoes that soak up the sauce. Buttered noodles are another comforting option, while crusty bread works perfectly for dipping. For balance, serve a crisp green salad on the side. To finish the meal, a light dessert like Cranberry Orange Snowball Cookies or Sugar Cookie Cheesecake adds sweetness without being heavy.

Storing, Freezing, and Reheating Instructions

Refrigerate leftovers in an airtight container for 4–6 days. For longer storage, freeze cooled stew in freezer-safe bags for up to 3 months. When reheating, simmer gently on the stove with a splash of broth or water to keep the beef moist. Avoid boiling, which can toughen the meat. This dish often tastes even better the next day, making it ideal for meal prep.

Notes from the Kitchen

Always thaw and drain frozen pearl onions before adding them, or the stew can become watery. Adding mushrooms and onions late keeps their texture and flavor intact. Finally, resting the stew after cooking is key—the beef softens, and the sauce deepens, giving you a dish worthy of your holiday table.

Conclusion

Classic beef bourguignon turns simple beef and vegetables into a holiday-worthy centerpiece. With its rich sauce, tender meat, and cozy aroma, it brings warmth and tradition to your Christmas table. Because it’s make-ahead friendly and serves a crowd, it’s the perfect way to feed family and friends with ease. Serve it alongside a fresh salad, bread, and a sweet treat from our recent recipes and enjoy a Christmas feast full of love, comfort, and flavor. For more festive ideas, you can also find inspiration on Pinterest.