French Bourguignon Beef and Bacon

French Bourguignon Beef and Bacon combines tender braised beef, smoky bacon, mushrooms and little onions in a rich red wine sauce.

French Bourguignon Beef and Bacon is all about well-browned beef, smoky bacon and a slow simmer that builds flavour. The red wine sauce makes it especially good spooned over rice or potatoes.

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Bacon gives beef stew a delicious twist. Would you serve it with rice or potatoes?

Why You Will Love and Enjoy This French Bourguignon Beef and Bacon

• This is the kind of dinner that rewards a little patience without asking you to fuss over it all day. The beef becomes tender, the mushrooms soak up the savoury sauce, and the bacon adds a lovely smoky note. Make it for Sunday supper or when you want leftovers that taste even better the next day.
• Rich, savoury flavour: Red wine, beef stock, bacon and fresh herbs build a full flavoured sauce.
• Tender beef: Slow simmering gives braising beef time to soften beautifully.
• A satisfying one-pot meal: The beef, mushrooms and onions cook together in one saucepan, keeping cleanup manageable.
• Easy to serve: Pair it with rice, mashed potatoes, noodles or your favourite vegetables.
• Lovely leftovers: The flavours continue to develop as the stew rests and is reheated.

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Additional Information: Blind Spots, Tips and Frequently Asked Questions

• Can the stew be frozen? Yes. Cool the stew promptly, divide it into airtight, freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly on the stovetop, adding a splash of beef stock if the sauce has thickened.
• How long will leftovers keep? Refrigerate leftovers in an airtight container for 3 to 4 days. Refrigerate within 2 hours of cooking and reheat until steaming hot throughout. Only reheat the portion you plan to eat.
• Can I make this stew without wine? Yes. Replace the 1 1/2 cups red wine with additional beef stock and omit the optional 2 tbsp brandy. The sauce will have a different flavour profile, but the stew will still be delicious.
• Which cut of beef works best? Braising beef, beef chuck, blade roast or stewing beef are all suitable. These cuts benefit from slow cooking, which helps break down connective tissue and makes the meat tender.
• Why should I brown the beef in batches? Overcrowding the saucepan causes the beef to release moisture and steam rather than brown. Pat the meat dry and brown it in manageable batches to develop a deeper, more savoury flavour.
• Why is my beef still tough after two hours? Some cuts need longer to become tender. Keep the stew at a gentle simmer and continue cooking in 15 to 30 minute increments until the beef can be easily pierced with a fork. Avoid boiling it rapidly, as that can make the meat tougher.
• What if the sauce is too thin? Remove the lid and simmer gently for 10 to 15 minutes to reduce the liquid. Alternatively, mix 1 tsp cornstarch with 1 tbsp cold water, stir it into the simmering stew and cook for another 1 to 2 minutes until thickened.
• What if the sauce becomes too thick or the pan starts drying out? Add beef stock a little at a time, stirring gently. The sauce should remain moist enough to simmer without sticking to the bottom of the saucepan. Keep the heat low and check the liquid regularly.
• Can I use dried herbs instead of fresh? Yes. Use approximately 1 tsp dried thyme and 1/2 tsp dried rosemary as a starting point. You can retain the 2 bay leaves, removing them before serving. Adjust the dried herbs to taste.
• What can I use instead of pickling onions? Peeled pearl onions or small shallots are good alternatives. If using regular onions, cut them into large wedges so they hold their shape during cooking.
• Can I substitute the mushrooms? You can use cremini mushrooms or another firm mushroom variety. If mushrooms aren’t suitable for your meal, leave them out and add extra onions or carrots instead.
• Do I have to use brandy? No. Brandy is optional and can be omitted without affecting the basic method. If you prefer, add a small splash of beef stock in its place.
• How should I season the stew? Wait until the end to adjust the salt. Bacon and beef stock can contribute quite a bit of sodium, so taste first, then add salt and coarsely ground black pepper as needed. Stir in the fresh parsley just before serving for a fresher finish.
• Can I make this stew ahead of time? Yes. Prepare it a day ahead, cool it promptly and refrigerate it. Reheat gently on the stovetop, adding a little stock if necessary. The flavours often become more developed after resting overnight.
• What should I serve with French Bourguignon Beef and Bacon? Jasmine rice and steamed vegetables are the original serving suggestions. Mashed potatoes, buttered noodles or crusty bread also pair well with the rich sauce.
• How many servings does this recipe make? The recipe makes approximately 6 servings, depending on portion size and the side dishes served with it.

French Bourguignon Beef and Bacon is a satisfying choice for anyone who enjoys tender beef, smoky bacon, buttery mushrooms and a rich homemade gravy. The slow simmer allows the flavours to develop beautifully, creating a hearty meal that pairs perfectly with rice, mashed potatoes or steamed vegetables. It’s a wonderful recipe to prepare ahead for a relaxed family dinner, especially when a generous spoonful of savoury sauce is part of the pleasure.