Beef Bourguignon Recipe

Name: Beef Bourguignon Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound (226g) thick cut bacon, cut into 1″ pieces; 3 pounds (1.4kg) beef chuck, trimmed of fat and cut into 2″ cubes; 1 large white onion, chopped; 2 large carrots, cut into 2″ chunks; 6 cloves garlic, minced; 1/2 cup (65g) flour; 8 sprigs thyme, tied together; 3 cups (720g) Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups (720g) low sodium beef broth or stock; 1/4 cup (60g) tomato paste; Salt and pepper, to taste; 4 tablespoons (56g) butter; 2 tablespoons (30g) olive oil; 16 pearl onions; 1 pound (454g) cremini mushrooms, quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper, to taste

Rich, velvety, and loaded with deep, savory flavors, Beef Bourguignon is the answer to every comfort food craving. Imagine tender bites of beef cooked low and slow in a glossy red wine sauce, studded with sweet pearl onions, earthy mushrooms, and smoky bacon—it’s a dish that feels like a cozy, big hug after a long day. You might think a dish this delicious would be complicated, but it’s surprisingly straightforward and doesn’t need fancy ingredients or chef-level skills. With just a bit of prep, Beef Bourguignon mostly simmers away in the oven, making it an ideal recipe for busy weeknights or satisfying a sudden craving for French bistro flavor at home.

Why You’ll Love This Recipe

Ultimate Comfort Food: Every bite is rich, hearty, and warming, thanks to deeply caramelized beef, bacon, and a luxurious wine sauce.
Easy to Make Ahead: In fact, it tastes even better the next day! Perfect for cooking on the weekend and enjoying throughout a busy week.
Crowd-Pleaser: Whether it’s a family dinner or friends gathered around the table, this recipe never fails to impress.
Flexible Ingredients: Don’t be intimidated—common grocery store staples come together to make this classic French stew sing.
Hands-Off Cooking: After a bit of stove-top browning, the oven does all the hard work, letting you get on with your evening.

Ingredients You’ll Need

Here’s what makes this dish truly delicious. Gathering your ingredients first streamlines everything and helps you get dinner on the table with minimal stress:

Beef Chuck: Go for well-marbled beef for melt-in-your-mouth tenderness; the fat renders and enriches the stew.
Thick-Cut Bacon: Adds a smoky backbone and deep savory flavor, making the dish even more comforting.
White Onion: Provides natural sweetness and forms the aromatic base.
Carrots: Their subtle sweetness balances the rich sauce.
Garlic: Essential for a rustic, earthy depth; mince it fresh for best results.
Flour: Used to coat the beef and to thicken the stew, giving it body and a glossy finish.
Fresh Thyme & Bay Leaves: The backbone herbs—use fresh if possible for brighter flavors, but dried thyme works in a pinch.
Burgundy or Dry Red Wine: Don’t worry about fancy bottles—choose a wine you’d enjoy drinking; it brings complex, deep flavors to the stew.
Low Sodium Beef Broth: Keeps everything juicy and well-seasoned; low sodium helps control salt levels.
Tomato Paste: Adds a sweet-savory richness and lovely color to the sauce.
Salt & Pepper: Essential seasonings—taste as you go!
Butter & Olive Oil: Used for sautéing, building layers of flavor, and finishing the mushrooms and onions.
Pearl Onions: Their special sweetness is a classic in Beef Bourguignon. Frozen works if fresh can’t be found.
Cremini Mushrooms: Earthy and meaty, they soak up all the delicious sauce.
Italian Parsley: For freshness and a pop of color when serving.
Extra Fresh Thyme Leaves: For finishing and a hint of herbal fragrance.

Tip: Trim excess fat from the beef, but don’t go overboard—some marbling means more flavor and tenderness!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on this classic? Here’s how:

Wine-Free: Substitute extra beef broth if you’d rather skip the alcohol—just know the depth of flavor will be a bit lighter.
Different Proteins: Try lamb stew meat, or even chicken thighs for a unique take!
Vegetable-Forward: Add parsnips, celeriac, or potatoes alongside carrots if you like extra veggies.
Pork Version: Swap out bacon for pancetta or smoked ham for a slightly different backbone.
The Finishing Touch: A dollop of crème fraîche or sour cream at serving can add a gentle tang.

How to Make Beef Bourguignon

1. Prep and Brown the Bacon

Heat your Dutch oven on medium. Cook the bacon pieces until crispy and most of the fat is rendered, about 7–10 minutes. Remove them to a paper towel-lined plate.

2. Sear the Beef

Pat your beef cubes very dry, season with salt and pepper, then toss with flour. Shake off the excess—you’ll use it later! Brown the beef on all sides in the bacon fat (work in batches to get good sear, not steam). Set browned beef aside.

3. Build Your Aromatics

Drain off excess fat, leaving about ¼ cup in the pot. Sauté the chopped onions for 3–5 minutes, then add carrots. Cook until the onions are golden and carrots get some color—about 5–7 minutes more.

4. Add Garlic, Tomato, and Flour

Add minced garlic; stir until fragrant, about 1 minute. Stir in tomato paste and cook 3–4 minutes. If things look too hot, splash in a bit of water. Sprinkle in the leftover flour, whisking well and cooking for another 2 minutes to banish any raw flavor.

5. Deglaze and Layer Flavors

Gradually pour in wine and beef broth, whisking to prevent lumps. Scrape up any brown bits—they’re flavor gold. Return beef, crispy bacon, thyme bundle, and bay leaves to the pot.

6. Oven Braising Time

Cover and place the pot in a 350°F oven. Cook for 2½–3 hours, checking at 90 minutes—add a splash of water if the sauce gets too thick or sticks.

7. Finish with Mushrooms and Onions

Just before serving, sauté pearl onions in olive oil until tender. Set aside, then brown the mushrooms in the same pan. Finish with butter and extra thyme leaves—return onions, toss to coat, and season.

8. Assemble and Serve

Skim off any fat from the stew. Add mushrooms and onions, stir in lots of fresh parsley, and adjust seasoning. You can mix everything or serve mushrooms and onions atop each plate for a beautiful look.

Note: The stew thickens up more as it cools, so be patient—it will be worth it!

Pro Tips for Making the Recipe

Dry Your Beef Thoroughly: This is key to getting that deep, crusty sear that makes the sauce so delicious.
Don’t Rush the Browning: Take your time! Properly browned meat and veggies are the foundation of flavor.
Deglaze Generously: Scraping up every bit from the bottom ensures nothing gets left behind.
Let It Rest: If you can, let the finished stew sit overnight in the fridge. The flavors deepen, and it’s even better the next day.
Skim the Fat: For a lighter sauce, use a spoon or paper towel to absorb any excess fat from the surface before serving.

How to Serve

Beef Bourguignon is hearty enough to shine on its own, but its deep sauce and tender beef are even better with the perfect side:

Mashed Potatoes: The classic—the creamy mash soaks up every drop of that dreamy sauce.
Crusty French Bread: For mopping! No sauce left behind.
Buttered Egg Noodles: The noodles becomes coated in the wine-rich sauce—just heavenly.
Roasted Root Vegetables: Add a side of color and earthy flavor.
Green Salad: A crisp salad with a tangy vinaigrette balances the dish’s richness.

For an elevated presentation, finish with extra parsley and a scatter of fresh thyme leaves.

Make Ahead and Storage

Storing Leftovers

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 4 days. The flavors only get better!

Freezing

Beef Bourguignon freezes wonderfully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop or in the microwave. If the sauce thickens too much, splash in a bit of broth or water to loosen things up. Stir gently to avoid breaking up the tender beef.

FAQs

Is it okay to use a different cut of beef?

Absolutely! While beef chuck gives the best melt-in-your-mouth tenderness, brisket or even boneless short ribs also work. Just make sure to trim excess fat.

Can I make this recipe ahead?

Definitely! In fact, Beef Bourguignon truly shines the next day after resting in the fridge. The flavors become more complex and the sauce thickens beautifully.

I don’t have pearl onions. Can I use something else?

Yes—quartered shallots, small boiling onions, or even just extra regular onions can work. Pearl onions are traditional for their sweetness, but the recipe remains delicious either way.

What kind of wine should I use?

Pick a dry red wine that you enjoy drinking, not a “cooking wine.” Something like Pinot Noir, Cabernet Sauvignon, or any decent Burgundy-style blend will do the trick.

Final Thoughts

If you’re craving a meal that’s both comforting and deeply satisfying, Beef Bourguignon never disappoints. With simple, familiar ingredients and a basic braising technique, you’ll discover a dish that’s incredibly rewarding to make—and even more enjoyable to eat. Don’t hesitate to try it for a family dinner or special occasion alike. You just might find yourself coming back to this recipe again and again, putting your own twist on a timeless classic. Dig in, enjoy, and make it your own!

Beef Bourguignon Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Braising
Cuisine: French
Diet: Halal

Print Recipe

Description

Beef Bourguignon is a classic French stew featuring tender beef cubes slow-cooked in a rich red wine and beef broth with aromatic vegetables, fresh herbs, bacon, mushrooms, and pearl onions. The stew is deeply flavorful and hearty, making it perfect for special occasions or an impressive dinner. It’s best served with mashed potatoes or crusty bread to soak up the luxurious sauce.

Instructions

Preheat Oven & Prepare Bacon – Preheat your oven to 350°F (175°C) and place a rack in the middle. In a large Dutch oven over medium heat, cook the bacon until most of the fat is rendered (7-10 minutes). Remove the bacon with a slotted spoon and drain it on a paper towel-lined plate.
Prepare and Sear the Beef – Pat the beef cubes dry and season with salt and pepper. Toss them with flour, shaking off excess. Working in batches, sear the beef in the Dutch oven until browned on all sides, then set aside on a plate.
Sauté Vegetables – Pour out excess fat from the Dutch oven, leaving about 1/4 cup. Add the chopped onions and cook for 3-5 minutes until soft. Add carrots and cook for 5-7 more minutes until slightly colored.
Add Garlic and Tomato Paste – Stir in the minced garlic, cooking for 1-2 minutes until fragrant. Add tomato paste and stir for 3-4 minutes, adding a splash of water if needed to prevent burning.
Add Remaining Flour – Sprinkle all the remaining flour into the pot. Use a whisk or wooden spoon to combine and cook for about 2 minutes until the flour is no longer white.
Deglaze and Combine Stew Base – Gradually pour in wine and beef broth while whisking to avoid lumps. Scrape the pot bottom to loosen brown bits. Add the seared beef, cooked bacon, bundled thyme sprigs, and bay leaves.
Braise Stew – Cover the Dutch oven and bake in the oven for 2 1/2 to 3 hours, or until beef is very tender. Check at 90 minutes, and add 1/2 cup water if the sauce is too thick.
Finish Stew – Remove the pot from the oven. Discard bay leaves and thyme sprigs. Skim fat from the top. If sauce is too thin, strain solids and reduce the sauce on the stovetop until it coats a spoon, then return solids to the pot.
Cook Pearl Onions and Mushrooms – In a large pan over medium-high heat, add olive oil and cook the pearl onions until tender (4-5 minutes). Remove onions, then add mushrooms to the pan and cook until browned (5-8 minutes). Stir in butter and cook until mushrooms are glistening (2-3 minutes). Return onions to the pan, toss with fresh thyme leaves, and season with salt and pepper.
Finish and Serve – Stir chopped parsley into the stew. Either add all mushrooms and onions to the pot before serving or divide among individual plates. Serve hot with mashed potatoes or crusty bread. The flavors improve if made a day ahead.

Notes

Making Beef Bourguignon a day in advance improves the flavor; reheat gently before serving.
If the sauce thickens too much during braising, add water as needed.
Serve with mashed potatoes, buttered noodles, or crusty French bread for a traditional pairing.
Low sodium beef broth is recommended to control salt levels.
This dish can be frozen in portions for up to 3 months.