Christmas Main Dishes Beef Bourguignon Recipe

When it comes to an elegant and comforting Christmas main dish, Beef Bourguignon is a timeless classic. This traditional French stew—slow-cooked beef in a rich red wine sauce with mushrooms, onions, and herbs—is perfect for festive gatherings. It fills the home with irresistible aromas and delivers deep, cozy flavors that feel extra special for the holidays.

Why Beef Bourguignon Is Perfect for Christmas

Beef Bourguignon is ideal for Christmas celebrations because it can be prepared ahead of time, tastes even better the next day, and feeds a crowd with ease. Its hearty texture and luxurious sauce pair beautifully with winter side dishes, making it a show-stopping centerpiece for your Christmas table.

Ingredients

1 kg (2 lb) beef chuck, cut into large cubes
150 g bacon lardons or chopped bacon
2 tbsp olive oil
1 large onion, diced
2 carrots, sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
3 cups dry red wine (Burgundy or any full-bodied red)
2 cups beef stock
2 bay leaves
1 tsp dried thyme
Salt and black pepper to taste
250 g mushrooms, halved
Fresh parsley, chopped (for garnish)

How to Make Beef Bourguignon

1. Brown the Beef
Season the beef with salt and pepper. Heat olive oil in a large pot or Dutch oven and brown the beef in batches until deeply golden. Remove and set aside.

2. Cook the Bacon and Vegetables
In the same pot, cook the bacon until crispy. Add onions and carrots, sautéing until softened. Stir in the garlic and tomato paste, cooking for one minute.

3. Build the Sauce
Sprinkle flour over the vegetables and stir well. Slowly pour in the red wine, scraping up any browned bits from the bottom. Add beef stock, bay leaves, and thyme.

4. Slow Cook
Return the beef to the pot. Cover and simmer gently for 2½ to 3 hours, until the beef is tender and the sauce is rich.

5. Add Mushrooms
In the last 30 minutes, stir in the mushrooms. Adjust seasoning as needed.