Beef Bourguignon, or Boeuf Bourguignon, is the ultimate French comfort food. Tender chunks of beef, smoky bacon, and a medley of vegetables are slow-simmered in red wine and fragrant herbs to create a deep, hearty stew that feels like a warm hug on a cold evening. Traditionally served with mashed potatoes, crusty bread, or buttered noodles, this iconic dish transforms simple ingredients into a rich and memorable meal.
Ingredients
Serves 6 | Prep Time: 25 min | Cook Time: 3 hrs | Total: 3 hrs 25 min
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 lb cremini mushrooms, halved
- 12 pearl onions, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
1. Crisp the bacon:
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon, leaving the rendered fat in the pot.
2. Brown the beef:
Season beef with salt and pepper. Working in batches, sear the beef until browned on all sides. Remove and set aside with the bacon.
3. Sauté vegetables:
Add the chopped onion and sliced carrots to the pot. Cook for 5 minutes, until softened. Stir in garlic and tomato paste; cook for 1 minute.
4. Build the base:
Sprinkle flour over the vegetables and cook for 1–2 minutes, stirring constantly. Slowly pour in the red wine, scraping up the flavorful browned bits. Add beef stock, bay leaf, thyme, beef, and bacon. Bring to a gentle simmer.
5. Slow cook:
Cover and transfer to a preheated oven at 350°F (175°C). Cook for 2½ hours, stirring once halfway through.
6. Prepare the mushrooms and pearl onions:
In a separate skillet, heat butter and olive oil over medium heat. Sauté mushrooms and pearl onions until golden, about 8 minutes. Add to the stew during the last 30 minutes of cooking.
7. Finish and serve:
Remove the thyme and bay leaf. Adjust seasoning to taste. Serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.
Tips for Perfect Beef Bourguignon
- Choose the right beef: Chuck, brisket, or short ribs become meltingly tender with long, slow cooking.
- Pick a wine you’d drink: Burgundy is classic, but Pinot Noir or Cabernet Sauvignon work beautifully.
- Layer flavors: Browning the beef and cooking veggies in bacon fat creates a deeply flavored stew.
- Cook low and slow: Gentle heat over time is key for tender meat and a velvety sauce.
Serving Suggestions
Pair your Beef Bourguignon with:
- Buttery mashed potatoes for a classic, comforting pairing.
- Crusty bread to soak up every drop of the rich sauce.
- Buttered noodles or creamy polenta for a hearty base.
- Roasted seasonal vegetables to add color and natural sweetness.
Why You’ll Love This Dish
Beef Bourguignon is more than a recipe—it’s a culinary experience. With its roots in Burgundy, France, this stew was once a humble farmhouse dish, now celebrated around the world thanks to its irresistible flavor and comforting nature. Every spoonful delivers tender beef, earthy vegetables, and a luxurious, wine-kissed sauce that feels like a special occasion—no matter the day.
Make it for cozy family dinners, holiday gatherings, or anytime you crave a rustic French classic.