There’s something utterly comforting and timeless about a classic French stew, and this Beef Bourguignon Recipe is just that—a perfect cozy meal that’s rich, tender, and full of deep flavors. If you’re craving something that feels both elegant and utterly homey, this dish will win your heart (and plate) over every single time.
Why You’ll Love This Recipe
- Unmatched Flavor Depth: Slow-cooked beef with red wine and herbs creates a sauce so flavorful, you’ll be licking your plate.
- Tender, Melt-in-Your-Mouth Beef: The slow oven braise makes every bite incredibly soft and satisfying.
- Perfect for Entertaining: It’s a show-stopping dish that feels fancy but comes together with simple steps.
- Classic Comfort Food: A true crowd-pleaser that warms you on a chill evening or special occasion.
Ingredients You’ll Need
Gathering your ingredients for this Beef Bourguignon Recipe is straightforward and rewarding. Each element—from hearty beef chuck to aromatic herbs—plays a vital role in building the rich, silky texture and complex flavors that define this dish.
- Beef chuck (3 lbs): Choose well-marbled beef for the juiciest, most tender results after slow cooking.
- Bacon (1/2 lb): Adds smoky depth and a bit of crispiness that balances the rich stew.
- Red wine (3 cups): A dry red wine is essential—it creates the iconic Bourguignon flavor base.
- Carrots and onions: Provide sweetness and earthiness that complement the savory beef.
- Garlic and tomato paste: Bring brightness and umami intensity to the sauce.
- Mushrooms and pearl onions: Cooked separately to golden perfection, these toppings add texture and bursts of flavor.
- Herbs like bay leaf and thyme: Infuse the stew with fragrant, herbal notes.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Beef Bourguignon Recipe is its flexibility—feel free to tweak it based on what you have, your dietary preferences, or even how adventurous you’re feeling in the kitchen. It’s an easy canvas to make your own!
- Vegetarian Twist: Swap beef for hearty mushrooms and add vegetable broth instead of beef stock for a rich, plant-based version.
- Whiskey Bourguignon: Replace wine with a smoky whiskey for a twist on the traditional flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes or chipotle powder for warmth and subtle heat.
- Herb Variations: Experiment with rosemary, sage, or marjoram to vary your herbaceous notes.
How to Make Beef Bourguignon Recipe
Step 1: Crisp up the Bacon
Start by heating grapeseed or vegetable oil in your Dutch oven over medium heat, then add the bacon pieces. Cook slowly until they’re beautifully crispy and golden, about 6 minutes. Once done, drain the bacon on paper towels but don’t toss those flavorful drippings—they’re the base of your stew’s richness!
Step 2: Sear the Beef Cubes
Turn up the heat to medium-high and add the beef cubes in batches, giving them space to brown properly. This searing step caramelizes the outside, locking in juices and creating a delicious crust—don’t rush it! About 10 minutes per batch will do the trick.
Step 3: Cook the Vegetables and Build Flavor
Reduce heat to medium, toss in your carrots and onions, and cook until softened. If your pan looks too dark, splash in some water and use that wooden spoon to scrape up all those flavorful brown bits from searing meat. Next, stir in garlic and tomato paste to give the dish a lovely aromatic boost.
Step 4: Add Flour, Liquids, and Herbs
Sprinkle the flour over your veggies and toss them until coated, which helps to thicken the sauce later. Pour in your red wine and beef broth, then add bay leaf and thyme sprigs. Return the browned beef and bacon to the pot, cover tightly with a lid, and transfer it all into a 350°F oven for about 1½ hours.
Step 5: Prepare the Pearl Onions and Mushrooms
While the stew is braising, melt butter in a skillet over medium heat. Cook your pearl onions and halved mushrooms until golden and tender, stirring occasionally. Add a splash of water if the pan dries out—these little bites will crown each serving with lots of texture and flavor.
Step 6: Serve and Garnish
Spoon a generous serving of the beef and rich sauce onto plates, then top with those buttery mushrooms and pearl onions. Sprinkle with freshly chopped parsley for a fresh pop of color and herbaceous brightness—this final touch ties everything together beautifully.
Pro Tips for Making Beef Bourguignon Recipe
- Don’t Rush the Searing: Taking your time to brown the beef in batches intensifies flavor and keeps your meat juicy and tender.
- Use a Quality Red Wine: Since wine is a star ingredient, pick one you’d happily sip, as it greatly influences the final taste.
- Layer Flavors Thoughtfully: Cooking bacon first builds a smoky base, and deglazing with wine captures all those caramelized bits essential for richness.
- Don’t Skip the Mushrooms and Pearl Onions: They add texture contrasts making every bite exciting—cook until golden for the best results.
How to Serve Beef Bourguignon Recipe
Garnishes
Freshly chopped parsley is the classic garnish that adds a burst of color and subtle, fresh herb flavor. Some like to add a dollop of crème fraîche or a small spoonful of Dijon mustard on the side to brighten the rich stew even more.
Side Dishes
This Beef Bourguignon pairs wonderfully with creamy mashed potatoes, buttered noodles, or a crusty baguette that’s perfect for soaking up every last drop of the sumptuous sauce. Don’t overlook roasted root vegetables for an earthy complement.
Creative Ways to Present
Serve the stew in individual rustic bowls topped with mushrooms and pearl onions for a casual vibe, or plate it elegantly with a sprig of thyme for more formal occasions. Layer it over creamy polenta or wild rice for something a little different and just as delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Bourguignon keeps beautifully in an airtight container in the fridge for up to 3 days. Flavors actually deepen overnight, making it even better the next day—perfect for easy weekday meals.
Freezing
This stew freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. When ready, thaw in the fridge overnight so it reheats evenly and retains its luscious texture.
Reheating
Warm leftovers gently over low heat on the stove, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much. This keeps the beef tender and the sauce silky.
FAQs
-
Can I make Beef Bourguignon without red wine?
Yes, you can substitute red wine with extra beef broth and a splash of balsamic vinegar or grape juice to mimic the acidity and depth, though the classic wine flavor is unique and hard to replicate perfectly.
-
Why is it important to brown the beef in batches?
Browning in batches prevents overcrowding the pan, which causes the meat to steam instead of sear, ensuring a rich, caramelized crust that adds intense flavor to your stew.
-
Can I use a slow cooker for this Beef Bourguignon Recipe?
Absolutely! After searing the beef and cooking the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender, then sauté mushrooms and onions separately to add at serving.
-
How do I peel pearl onions easily?
Score a small “X” at the onion root, blanch them in boiling water for 1 minute, then transfer to ice water—this loosens the skins so they slip off effortlessly.
Final Thoughts
This Beef Bourguignon Recipe isn’t just a meal, it’s a celebration of slow-cooked love and rich, comforting flavors that bring people together. So gather your ingredients, embrace those aromatic layers, and treat yourself and loved ones to a stew that’s truly unforgettable. Bon appétit!
PrintBeef Bourguignon Recipe
This classic Beef Bourguignon recipe features tender beef chuck slow-cooked in a rich red wine sauce with bacon, carrots, pearl onions, and mushrooms. Braised to perfection in the oven, this French stew is an elegant and hearty dish perfect for family dinners or special occasions.
- Prep Time: 20 mins
- Cook Time: 2 hrs 10 mins
- Total Time: 2 hrs 30 mins
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Meat and Seasonings
- 3 lb. beef chuck, cut into 1” cubes
- Kosher salt
- Freshly ground black pepper
- 1/2 lb. bacon, cut into 1/2” pieces
Vegetables
- 2 large carrots, peeled, sliced on bias into large chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 lb. pearl onions
- 1/2 lb. cremini mushrooms, halved
- Freshly chopped parsley, for garnish
Liquids and Seasonings
- 1 Tbsp. grapeseed (or vegetable) oil
- 2 tsp. tomato paste
- 3 Tbsp. all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium beef broth
- 1 bay leaf
- 3 sprigs thyme
- 4 Tbsp. butter
Instructions
- Prepare and Brown the Bacon: Preheat oven to 350°F. Season beef cubes with salt and pepper. In a large Dutch oven over medium heat, warm grapeseed oil. Add bacon pieces and cook, stirring occasionally, until they are crispy, about 6 minutes. Remove bacon and drain on paper towels.
- Sear the Beef: Increase heat to medium-high. In batches, place beef cubes in a single layer without overcrowding, and sear them on all sides until well browned, about 10 minutes per batch. Remove seared beef and set aside.
- Sauté Vegetables: Reduce heat to medium, add sliced carrots and chopped onion to the pot. If the pan is very dark, add one tablespoon of water and scrape the bottom with a wooden spoon to loosen browned bits. Season with salt and cook until vegetables soften, about 5 minutes. Stir in minced garlic and tomato paste, cooking until fragrant, about 30 seconds.
- Deglaze and Braise: Sprinkle flour over the vegetables and stir to coat evenly. Slowly add dry red wine and beef broth, stirring to combine. Add bay leaf and thyme sprigs. Return the cooked bacon and seared beef to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Cook until beef is very tender and sauce thickens slightly, about 1½ hours. Season with salt and black pepper to taste.
- Cook Pearl Onions and Mushrooms: While beef cooks, melt butter in a large skillet over medium heat. Add pearl onions and halved cremini mushrooms, cooking until golden brown and tender, stirring occasionally. If the pan becomes dry, add water one tablespoon at a time to prevent sticking.
- Serve: Spoon the beef bourguignon into serving dishes and top each portion with the cooked pearl onions and mushrooms. Garnish with freshly chopped parsley before serving.
Notes
- Use a good quality dry red wine such as Pinot Noir or Burgundy for authentic flavor.
- Peeling pearl onions can be made easier by blanching them in boiling water for 1 minute and then shocking in ice water.
- Let the beef rest after cooking for a few minutes before serving to allow flavors to meld.
- This dish can be prepared a day in advance; flavors improve with time.
- Leftovers keep well refrigerated for 3-4 days and freeze well up to 2 months.
