Rich, wine-braised beef that falls apart at the touch of a fork, smoky bacon, and soft mushrooms swimming in a deep, dark sauce, this Beef Bourguignon is the kind of dish that makes your whole kitchen smell like a cozy French countryside inn. I made it for the first time on a cold Sunday afternoon, honestly just looking for something slow and warming, and it completely changed how I think about a weekend dinner. And honestly? It's far simpler than it sounds, which means even a weeknight (or a special occasion) version is totally doable.
If you love hearty, slow-cooked meals, you might also love our Easy Balsamic Chicken Recipe or our crowd-pleasing Best Double Crust Chicken Pot Pie for nights when the whole family needs something deeply satisfying.
Why You'll Love This Beef Bourguignon
This braised beef bourguignon checks every box for a slow weekend dinner.
The beef chuck gets so impossibly tender after 3 hours in the oven that it barely needs a fork. The sauce builds layers of flavor from the bacon fat, the wine, the tomato paste, and the bouillon, all coming together into something that tastes like it took far more effort than it did.
It's also a make-ahead dream. This red wine beef stew actually tastes better the next day, which means you can cook it Saturday and serve it Sunday without any stress.
And while it has a French-cuisine reputation for being complicated, the process is straightforward: brown, deglaze, braise, finish. No fancy technique required.
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Beef Bourguignon Ingredients
Here's a look at the ingredients for this classic beef bourguignon, along with a note on what each one does.
See Recipe Card Below This Post For Ingredient Quantities
- Bacon : Renders down into flavorful fat that's used to sear the beef. The crispy bacon pieces add smokiness and texture to the final dish.
- Beef chuck : The best cut of beef for beef bourguignon. Chuck has enough fat and connective tissue that it becomes incredibly tender and rich after slow braising.
- Unsalted butter : Used in two stages, first for sautéing the vegetables, then for browning the mushrooms and pearl onions. Butter adds a richness that deepens the sauce.
- Yellow onion : Builds the savory base of the braise. It softens down into the sauce and adds subtle sweetness.
- Carrots : Adds natural sweetness, color, and body to the sauce. They hold up through the long cooking time without falling apart.
- Garlic cloves : Adds depth and warmth to the whole dish. Don't skip it, it quietly makes everything taste more complex.
- Tomato paste : Cooked until it darkens, which is key, because that darkening develops a concentrated, slightly sweet-savory flavor that gives the sauce backbone.
- All-purpose flour : Stirred in after the tomato paste to thicken the braise as it cooks. It creates that glossy, velvety sauce consistency.
- Burgundy wine : The heart of this authentic beef bourguignon. It adds acidity, depth, and richness. A bold red you'd actually drink works best.
- Beef stock : Adds body and reinforces the savory, meaty base of the braise.
- Better than Bouillon beef bouillon: A concentrated flavor boost that rounds out the sauce and adds a deeper, fuller taste.
- Fresh thyme : Adds an herbal, slightly floral note that's classic in French cooking. It infuses gently during the long braise.
- Bay leaves : Adds a subtle, earthy undertone. Remove them before serving.
- Frozen pearl onions : These are added near the end so they hold their shape. They become tender and slightly sweet, giving each bowl a little pop of flavor.
- Cremini mushrooms : Browned separately in butter so they stay caramelized and firm rather than soft and watery. They add a deep, earthy element.
- Kosher salt and freshly cracked pepper: Season generously at every stage. This is where flavor lives.
How to Make Beef Bourguignon
Here are the step-by-step instructions for this slow-cooked beef bourguignon.
- Preheat the oven: Set your oven to 350°F and get your 5 qt Dutch oven ready on the stovetop.
- Render the bacon: Add the chopped bacon to the cold Dutch oven and set the heat to medium-low. Let it cook slowly, stirring occasionally, until it's browned and the fat has rendered out, about 8-10 minutes. You want that golden, crispy fat coating the bottom of the pot. Remove the bacon with a slotted spoon and set it aside in a small bowl.
- Sear the beef: Season the beef cubes generously with kosher salt and freshly cracked pepper. Turn the heat up to medium-high and sear the beef in batches, making sure not to crowd the pot. Let each side get a deep, dark brown before flipping, about 2-3 minutes per side. This step builds flavor, so don't rush it. Remove the seared beef and set aside.
- Sauté the vegetables: Reduce heat to medium and add 2 tablespoons of butter. Once melted, add the chopped onion and carrots. Stir and cook for 2-3 minutes until slightly softened. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until it darkens to a deep rust color. Sprinkle in the flour and stir constantly for another 2-3 minutes. The mixture will look thick and a little paste-like, and that's exactly right.
- Add the liquids and herbs: Pour in the Burgundy wine and scrape up all those browned bits from the bottom of the pot. They're packed with flavor. Add the beef stock and bouillon, stir everything together, and bring to a simmer. Nestle the seared beef and bacon back into the pot. Tuck in the thyme sprigs and bay leaves. Cover tightly and transfer to the oven. Braise for 2 ½ hours.
- Brown the mushrooms and pearl onions: About 20 minutes before the 2 ½ hours are up, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. When it foams, add the quartered cremini mushrooms in a single layer. Cook without stirring for a minute or two so they caramelize. Once browned, add the defrosted pearl onions and cook together for about 5 minutes. Season with salt and pepper and set aside.
- Finish the braise: Pull the Dutch oven out and stir in the mushrooms and pearl onions. Return to the oven uncovered for an additional 45-60 minutes, until the beef is very tender and the sauce has thickened slightly. Remove the thyme stems and bay leaves.
- Rest before serving: Cover the pot and let the Beef Bourguignon sit for 30 minutes before serving. This resting time lets the flavors settle and the sauce thicken a bit more.
Smart Substitutions
No Burgundy wine? Any bold, dry red wine works well here. Cabernet Sauvignon, Côtes du Rhône, or a Merlot are all solid options. Avoid anything labeled "cooking wine," since the flavor just isn't the same.
Beef chuck alternatives: Beef brisket or beef short ribs can be used in place of chuck. Both have enough fat to stay tender through the long braise.
No fresh thyme? Use ½ teaspoon of dried thyme. Add it with the other herbs.
Cremini mushrooms: Baby bellas or standard white button mushrooms work well as a swap. For a richer, earthier flavor, try a mix with shiitakes.
Better than Bouillon: If you don't have it, increase the beef stock by ½ cup and add a small pinch of salt. The depth won't be quite the same, but it'll still taste good.
Pearl onions: Frozen pearl onions are the easiest option, but you can use fresh if you blanch and peel them first. Shallots cut into halves are another option.
EQUIPMENT FOR Beef Bourguignon
5 qt Dutch oven: This is the key piece of equipment. It needs to go from stovetop to oven safely and hold a lot of volume.
Skillet: For browning the mushrooms and pearl onions separately.
Slotted spoon: For removing the bacon and beef without losing the fat.
Silicone spoon: For scraping up the browned bits when you deglaze with wine.
Sharp knife and cutting board: For prepping the beef, vegetables, and bacon.
Storage and Reheating Tips
Refrigerator: Let the Beef Bourguignon cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 4 days. The flavor genuinely deepens overnight, so leftovers are worth looking forward to.
Freezer: This beef stew with red wine freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of beef stock if the sauce has thickened too much. Avoid the microwave if you can, since it can make the beef tough.
Expert Tips
Brown the beef in batches. Crowding the pot causes the Beef Bourguignonto steam instead of sear. Work in two or three batches, giving each piece enough room to develop a real crust.
Don't skip darkening the tomato paste. Those extra 2-3 minutes of cooking turn the tomato paste from bright red to a deep rust color. That's where the concentrated, complex flavor comes from.
Scrape the bottom well when adding the wine. Those browned bits stuck to the bottom are full of flavor. The wine lifts them right off, and they dissolve into the sauce.
Brown the mushrooms separately. If you add the mushrooms directly to the braise, they'll turn soft and watery. Browning them in butter in a hot skillet first gives them that caramelized, slightly chewy texture that makes such a difference.
The 30-minute rest is not optional. Letting the dish sit covered after it comes out of the oven gives the sauce time to thicken naturally and lets the Beef Bourguignon absorb even more flavor. It's worth the wait.
FAQ
What's the secret to great Boeuf Bourguignon?
Two things: patience and browning. Deeply searing the beef before braising, cooking the tomato paste until it darkens, and giving the whole dish a long, slow braise in the oven are what separate a good version from a great one. A quality bold red wine helps too.
What is classic beef bourguignon?
Classic beef bourguignon is a traditional French beef stew recipe where beef is slowly braised in red wine (traditionally Burgundy), along with bacon, root vegetables, herbs, and mushrooms. It originates from the Burgundy region of France and has been a cornerstone of French cuisine Beef Bourguignon recipes for generations.
What is the difference between beef stew and bourguignon?
The main difference is the wine. Regular beef stew is often made with beef stock alone or a small amount of wine, while Bœuf Bourguignon uses a full two cups of bold red wine as a primary braising liquid. The French technique of browning the bacon, searing the Beef Bourguignon, and building the sauce in stages also gives it a deeper, more complex flavor than most everyday stews.
What cut of beef is best for beef bourguignon?
Beef chuck is the best option by far. It has enough fat and collagen that it breaks down beautifully over the long braise, becoming tender and almost silky without drying out. Brisket and short ribs are good alternatives if you can't find chuck.
Related
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Pairing
These are my favorite dishes to serve with Beef Bourguignon:
Classic Beef Bourguignon
Ingredients
- 5 strips bacon cut into 1" pieces
- 3 ½ lbs beef chuck cut into 2" pieces
- 4 tablespoons unsalted butter divided
- 1 yellow onion chopped
- 3 large carrots peeled and chopped
- 5 garlic cloves minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine or any bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves dried or fresh
- 10 oz frozen pearl onions defrosted and drained
- 16 oz cremini mushrooms quartered
- Kosher salt to taste
- Freshly cracked black pepper to taste
Directions
- Preheat your oven to 350°F.
- Add the chopped bacon to a 5 qt Dutch oven. Set the heat to medium-low and cook the bacon, stirring occasionally, until browned and crispy. Remove the bacon with a slotted spoon and set aside.
- Season the beef cubes with salt and pepper. Increase the heat to medium-high and brown the beef on all sides. You may need to do this in batches. Once browned, remove the beef from the pot.
- Lower the heat to medium and add 2 tablespoons of butter to the Dutch oven. Add the chopped onion and carrots, cooking for 2-3 minutes while stirring frequently. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens in color. Add the flour and cook for another 2-3 minutes, stirring constantly.
- Pour the wine into the pot, scraping up any browned bits from the bottom with a silicone spatula. Add the beef stock and bouillon, then bring to a simmer. Stir in the beef and bacon, followed by the thyme and bay leaves. Cover the pot and place it in the oven. Cook for 2 ½ hours.
- While the beef cooks, heat the remaining 2 tablespoons of butter in a skillet over medium-high heat. Once the butter is hot and foamy, add the mushrooms and cook until they are browned. Add the pearl onions and cook for another 5 minutes until they are also browned. Season with salt and pepper.
- After the beef has cooked for 2 ½ hours, remove the Dutch oven from the oven. Stir in the cooked mushrooms and onions. Return the pot to the oven and cook for an additional 45-60 minutes, or until the beef is fork-tender. Once done, remove the pot from the oven and let it sit, covered, for 30 minutes before serving.
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