Name: Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes; 3 teaspoons kosher salt, divided; ½ teaspoon freshly cracked black pepper; 5 ounces thick-cut bacon, chopped; 1 medium yellow onion, finely chopped; 1 large carrot, diced; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 bay leaf; 2 fresh sprigs of thyme; 2 tablespoons all-purpose flour; 3 cups red wine (such as Burgundy, Pinot Noir, or Chianti); 4 teaspoons beef bouillon, divided; 2 tablespoons extra-virgin olive oil; 8 ounces cremini mushrooms, halved; 8 ounces pearl onions, peeled (or frozen, thawed); Mashed potatoes (optional); Chopped fresh flat-leaf parsley, for garnish

Jump to Recipe· 4.8 from 55 reviews

There’s something downright magical about a good stew, and trust me — this Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe is no exception. When I first tried making this, I was blown away by how deeply flavorful yet comforting it turned out. It’s rich, hearty, and perfect for cooler evenings when you just want to cozy up with something satisfying. Stick with me, and I’ll walk you through every step so you nail this classic French dish in your own kitchen.

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Why You’ll Love This Recipe

Deep, Authentic Flavor: Slow-roasting the beef in red wine and aromatics creates a rich, melt-in-your-mouth experience.
Perfect Texture Contrast: The tender beef combined with caramelized mushrooms and sweet pearl onions is truly irresistible.
Make-Ahead Friendly: It actually tastes better the next day, so you can prep ahead without any stress.
Family Favorite: Once I served this, every gathering had requests for the recipe—it’s that good!

The image shows a white bowl filled with two main layers: a base of creamy, pale mashed potatoes with a smooth texture and a slightly swirled pattern, topped with a rich, dark brown stew containing chunks of tender meat, whole small onions, and sliced mushrooms, all garnished with finely chopped green herbs. The bowl sits on a white marbled surface beside a glass of dark red wine, a small bowl of ground black pepper, and some torn pieces of rustic bread. Photo taken with an iphone --ar 2:3 --v 7 - Classic Beef Bourguignon with Mushrooms and Pearl Onions, Beef Bourguignon recipe, French beef stew, hearty beef stew, beef stew with mushrooms and pearl onions

Ingredients You’ll Need

Each ingredient plays a starring role here, and together they create layers of flavor that are classic to this French stew. When shopping, I suggest looking for a good quality chuck roast and fresh mushrooms and pearl onions if you can find them.

Flat lay of a thick slab of boneless chuck roast cut into large cubes, a small pile of chopped thick-cut bacon, a medium yellow onion finely chopped, a large diced carrot, four peeled garlic cloves, a small dollop of deep red tomato paste on white ceramic plate, one fresh bay leaf, two fresh sprigs of thyme, a small white bowl of pale all-purpose flour, a small white bowl filled with rich dark red wine, a small white bowl with coarse kosher salt, a small white bowl with freshly cracked black pepper, a small white bowl of extra-virgin olive oil, a cluster of cremini mushrooms halved, a small pile of peeled pearl onions, a small white bowl with beef bouillon granules, and a handful of fresh flat-leaf parsley sprigs on simple white ceramic dishes, arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Classic Beef Bourguignon with Mushrooms and Pearl Onions, Beef Bourguignon recipe, French beef stew, hearty beef stew, beef stew with mushrooms and pearl onions

Boneless chuck roast: Choose a well-marbled cut for tenderness and flavor during slow cooking.
Kosher salt and freshly cracked black pepper: Essential for seasoning and enhancing natural flavors.
Thick-cut bacon: Adds smoky depth and renders a flavorful fat base for cooking.
Yellow onion: Provides a sweet, aromatic foundation when softened properly.
Carrot: Adds a subtle earthiness and balances the dish’s richness.
Garlic cloves: Fresh garlic brings incredible aroma and warmth.
Tomato paste: Gives a touch of acidity and umami to deepen the sauce.
Bay leaf and fresh thyme sprigs: Classic herbs that infuse subtle herbal notes during cooking.
All-purpose flour: Helps thicken the sauce for that perfect stew consistency.
Red wine: Burgundy, Pinot Noir, or Chianti work beautifully — pick one you enjoy sipping.
Beef bouillon: Enhances the meaty flavor; you can opt for low-sodium if preferred.
Extra-virgin olive oil: For sautéing mushrooms and pearl onions.
Cremini mushrooms: They hold their shape well and soak up flavors deliciously.
Pearl onions: Sweet, tender, and a classic component—frozen works if fresh aren’t available.
Mashed potatoes (optional): Perfect for serving and soaking up the luscious sauce.
Chopped fresh parsley: Adds a fresh pop of color and brightness at the end.

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

I like to keep this recipe pretty classic, but there are ways you can make it your own. Don’t be afraid to experiment with ingredient swaps depending on what you love or need to accommodate.

Vegetarian Twist: Replace beef with hearty mushrooms like portobello and swap beef bouillon for vegetable broth — my friends who tried this said it’s surprisingly satisfying.
Different Herbs: I’ve added rosemary occasionally for a piney kick, especially in winter months; it pairs so well with the slow-cooked beef.
Wine Choices: If you prefer a lighter wine, try a fruity Pinot Noir; it softens the dish nicely without overpowering.
Slow Cooker Option: You can brown the beef and cook veggies on the stovetop, then transfer everything to a slow cooker for 6-8 hours; it’s convenient and still delicious.

How to Make Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe

Step 1: Prep and Brown Your Protein

Start by cutting the chuck roast into 2-inch cubes and patting them dry; this step helps the beef brown beautifully instead of steaming. Season generously with kosher salt and cracked black pepper—you want each bite perfectly seasoned. Cook the bacon in your Dutch oven over medium-low heat until crisp and its fat is rendered. Remove the bacon, then crank up the heat and brown the beef cubes in batches, making sure not to overcrowd the pan. Browning might take about 10-15 minutes—you’re aiming for a deep golden crust. Trust me, this step develops incredible flavor.

Step 2: Sauté the Vegetables and Build the Sauce

Reduce heat to medium-low, then add chopped onions and carrots to the pot with the bacon fat. Cook, stirring occasionally, until they soften and start sweetening, about 10 minutes. Add minced garlic, tomato paste, bay leaf, and one sprig of thyme, cooking for another minute until fragrant. Sprinkle in the flour and stir constantly for about a minute to make a roux that will thicken your sauce without any floury taste.

Step 3: Deglaze and Simmer with Red Wine

Turn the heat to medium-high and pour in the red wine, scraping up all those lovely brown bits from the bottom of the pan—that’s pure flavor magic. Let it simmer until slightly reduced, roughly 5 minutes. Stir in beef bouillon and a cup of water, then bring to a simmer. Now add the browned beef and bacon back to the pot along with any juices on the plate. Give everything a good stir, cover, and transfer the pot to your preheated oven. Let it roast for about 2½ hours—this slow braising is what makes the beef tender enough to fall apart at a touch.

Step 4: Cook the Mushrooms and Pearl Onions

While your beef braises, heat olive oil in a large skillet until just smoking. Add the mushrooms and pearl onions, season with a pinch of salt, and cook undisturbed until golden brown, about 5 minutes. Add half a cup of water, the remaining thyme sprig, and the last bit of beef bouillon. Cover, reduce heat, and let simmer for 10-12 minutes until the onions are tender. Uncover and crank the heat back up, stirring often, to caramelize the veggies for an extra flavor boost. This step brings even more depth to your final dish.

Step 5: Bring It All Together and Serve

Once the beef is fork-tender from the oven, remove the bay leaf and thyme sprigs, then gently fold in the mushrooms and pearl onions. I love serving this over creamy mashed potatoes, but crusty bread works wonders too. Finish with a sprinkling of fresh parsley for a burst of color and freshness. The first time I served this, my family went crazy — between the tender beef, rich sauce, and sweet onions, it’s just a complete crowd-pleaser.

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Pro Tips for Making Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe

Dry Your Meat Well: I learned the hard way that moist meat won’t brown properly — pat those cubes dry with paper towels before seasoning.
Cook in Batches: Don’t overcrowd the pan when browning beef; it helps develop that deeply caramelized crust instead of steaming your meat.
Use Quality Wine: A wine you’d enjoy drinking will translate into a tastier sauce; cooking doesn’t remove poor flavors, it concentrates them.
Don’t Skip Caramelizing Vegetables: The extra step with mushrooms and pearl onions adds an essential texture and flavor balance you don’t want to miss.

How to Serve Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe

The dish is shown in a dark green cast iron pot placed on a white marbled surface. Inside, there are large dark brown pieces of cooked meat layered evenly across the pot. Scattered among the meat are small, round, light brown whole onions and medium brown sliced mushrooms, all glistening with a rich, glossy sauce that has a deep reddish-brown color. The dish is sprinkled with small, fresh green herb pieces on top for a touch of color and freshness. The ingredients fill the pot in a single layered mix, creating a hearty, rustic look. photo taken with an iphone --ar 2:3 --v 7 - Classic Beef Bourguignon with Mushrooms and Pearl Onions, Beef Bourguignon recipe, French beef stew, hearty beef stew, beef stew with mushrooms and pearl onions

Garnishes

I’m a big fan of finishing this dish with a little chopped fresh flat-leaf parsley. It brightens things up and adds a lovely pop of green that contrasts beautifully with the rich, dark sauce. Sometimes, I also sprinkle a few twists of freshly cracked black pepper right before serving for a bit of bite.

Side Dishes

Mashed potatoes are my go-to here because they soak up all that luscious sauce perfectly. But I’ve also served this with buttered egg noodles, creamy polenta, or even crusty baguette slices. Each side brings its own charm, so pick whatever comforts you most.

Creative Ways to Present

For special meals, I like to plate this hearty stew in individual small cast-iron skillets or rustic bowls. Adding a sprig of fresh thyme on top and a light drizzle of extra-virgin olive oil makes it feel restaurant-worthy. It’s those little touches that make guests feel truly spoiled.

Make Ahead and Storage

Storing Leftovers

Leftovers are honestly even better the next day because the flavors have had time to meld. I store mine in an airtight container in the fridge for up to 3 days, making sure it’s cooled completely before refrigerating to keep it fresh and safe.

Freezing

This recipe freezes beautifully. After it’s cooled, I portion it into freezer-safe bags or containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge to keep that tender texture intact.

Reheating

To reheat, I warm the Bourguignon gently on the stovetop over low heat, stirring frequently. Adding a splash of water or broth helps loosen the sauce if it thickened too much in the fridge. This way, you get that silky, saucy consistency just like when freshly made.

FAQs

Can I use a different cut of beef for this recipe?

Yes! While chuck roast is ideal due to its marbling and tenderness after slow cooking, you can also use beef brisket or short ribs. Just ensure the cut is suitable for braising, so it becomes tender and flavorful over the long cooking time.
Do I have to peel fresh pearl onions?

Peeling pearl onions can be tedious but worth it for the authentic touch. To make it easier, blanch them in boiling water for a minute, then plunge into ice water — the skins slip off much faster. Frozen, peeled pearl onions are a great shortcut and still deliver lovely sweetness.
What’s the best wine to use?

Classic choices include Burgundy, Pinot Noir, or Chianti. Pick a dry red wine you enjoy drinking because its flavor will concentrate as it cooks. Avoid cooking wines as they often contain additives that can affect taste.
Can I make this recipe in a slow cooker?

Absolutely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. Add mushrooms and pearl onions toward the end to keep their texture nice and tender without getting mushy.
Is this recipe freezer-friendly?

Yes, you can freeze the stew once cooled. Portion into airtight containers or bags and freeze up to 3 months. Thaw overnight in the fridge for best results before reheating gently on the stovetop.

Final Thoughts

This Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe is one of those timeless dishes I cherish making because it feels like giving a warm hug in food form. Every simmered bite reminds me of cozy family dinners and the joy of slow-cooked meals made with care. I hope you have as much fun making it as I do and that it becomes a cherished recipe in your own kitchen. Trust me, once you try it, you’ll be coming back to it again and again—enjoy!