Indulge in the rich, comforting flavors of this Classic Beef Bourguignon—a timeless French dish that transforms simple ingredients into a culinary masterpiece. Tender beef, smoky bacon, and hearty vegetables are braised in a luscious red wine sauce for a dish that’s perfect for the holidays or any cozy dinner.

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Why This Recipe Shines

This simplified version of Julia Child’s renowned recipe keeps the elegance of the original while making it approachable for everyday cooks. Whether you’re hosting a dinner party or enjoying a quiet evening at home, Beef Bourguignon is a guaranteed crowd-pleaser.

What Makes It Special:

Tender, Flavorful Beef: Braised to perfection, the chuck roast or brisket becomes melt-in-your-mouth delicious.
Rich Sauce: Burgundy wine, beef broth, and fresh herbs come together to create a deep, savory flavor.
Comfort Meets Elegance: A hearty dish that feels gourmet without being overly complicated.

Ingredients You’ll Need

Beef: Chuck roast or brisket work beautifully for their marbling and tenderness after braising.
Bacon: Adds a smoky depth to the stew.
Vegetables: Classic onion, carrots, garlic, and pearl onions for sweetness and texture.
Mushrooms: Sautéed for a meaty, umami-packed finish.
Red Wine: A bold Burgundy or other dry red wine is essential for flavor.
Herbs & Spices: Thyme, bay leaves, and garlic build layers of aromatics.
Flour & Butter: Used to thicken the sauce and add richness.

How to Make Classic Beef Bourguignon

Prepare the Base: Start by rendering bacon in a Dutch oven, then remove and set aside. Sear seasoned beef cubes in the rendered fat until golden brown.
Build Flavor: Sauté onion, carrots, and garlic before incorporating tomato paste and flour for a rich, thickened base.
Add Liquids: Deglaze the pot with red wine, scraping up browned bits for maximum flavor. Add beef broth, bouillon, and herbs.
Braise: Cover and bake at 350°F (175°C) for 2 ½ hours, allowing the flavors to meld and the beef to become tender.
Finish with Mushrooms & Pearl Onions: Sauté mushrooms and pearl onions in butter, then stir them into the stew before a final bake.

Serving Suggestions

Pair Beef Bourguignon with creamy mashed potatoes, buttery dinner rolls, or crusty French bread to soak up the sauce. Add a simple leafy salad for a balanced meal.

Tips for Success

Quality Wine: Choose a wine you enjoy drinking—it makes a noticeable difference in the dish’s flavor.
Low & Slow Cooking: Braising ensures the meat stays tender while developing a deep, savory sauce.
Make Ahead: The flavors intensify over time, so it’s even better the next day!

Storing & Freezing

Store: Keep in an airtight container in the fridge for up to 4 days.
Freeze: Let cool, then freeze in freezer-safe bags for up to 3 months.
Reheat: Simmer gently on the stovetop, adding a splash of broth if needed.

A Timeless Favorite

Classic Beef Bourguignon is more than a meal—it’s an experience. The comforting aroma, rich flavors, and elegant presentation make it a dish you’ll return to time and time again. Whether for holidays or a special Sunday dinner, this French classic will impress every time.

Classic Beef Bourguignon Recipe

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Classic Beef Bourguignon Recipe
Elevate your dinner game with this Classic Beef Bourguignon, a rich and hearty French stew perfect for cozy evenings or holiday gatherings. Tender chunks of beef, smoky bacon, and hearty vegetables are simmered in a red wine sauce for an elegant yet comforting dish.

Ingredients

5 strips bacon, cut into 1-inch pieces
3 ½ lbs beef chuck, cut into 2-inch cubes
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 (fresh or dried)
10 oz frozen pearl onions, thawed and drained
16 oz cremini mushrooms, quartered
Kosher salt and freshly cracked pepper, to taste

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Bacon:
In a Dutch oven over medium-low heat, cook the bacon pieces until browned and the fat is rendered. Remove the bacon with a slotted spoon and set aside.
Sear the Beef:
Season the beef cubes generously with salt and pepper. Increase the heat to medium-high and sear the beef in the rendered bacon fat until browned on all sides. Work in batches if needed. Remove the beef and set aside.
Sauté the Vegetables:
Lower the heat to medium and add 2 tablespoons of butter. Sauté the onions and carrots for 2–3 minutes, stirring often. Add the minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for 2–3 minutes until darkened in color. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 2–3 minutes.
Deglaze and Simmer:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock and bouillon, then bring the mixture to a simmer. Return the seared beef and bacon to the pot, along with the thyme sprigs and bay leaves. Cover and transfer to the oven. Bake for 2 ½ hours.
Prepare Mushrooms and Pearl Onions:
When the stew has been in the oven for 2 ½ hours, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Sauté the mushrooms until browned, then add the pearl onions and cook for an additional 5 minutes. Season with salt and pepper.
Finish the Dish:
Remove the pot from the oven and stir in the mushrooms and pearl onions. Cover and return to the oven for another 45–60 minutes, or until the beef is incredibly tender.
Rest and Serve:
Let the stew rest, covered, for 30 minutes before serving. Enjoy over mashed potatoes, buttered noodles, or crusty bread.