There’s something truly magical about the aroma of beef bourguignon gently simmering in the oven. Long before your first bite, the rich, savory scent wraps around you like a warm blanket, hinting at the comforting French stew to come.
I first made beef bourguignon over a decade ago in culinary school. It was more than just a lesson in French cuisine—it was a masterclass in technique: searing meat to build flavor, slowly stewing it until fork-tender, and crafting a deep, velvety red wine sauce that clings lovingly to every bite. This version stays true to the classic, with a few tweaks to make it approachable for any home cook.
What Is Beef Bourguignon?
Beef bourguignon, also known as beef Burgundy, is a traditional French stew made with chunks of beef braised in red wine and beef broth, along with onions, carrots, mushrooms, and fresh herbs. It’s slow-cooked until the meat becomes incredibly tender and the sauce develops a rich, savory depth.
The Best Cut for Beef Bourguignon
Boneless beef chuck roast is the ideal cut. It’s affordable, well-marbled, and perfect for long, slow cooking. Avoid pre-cut stew meat, which tends to be uneven in size and less flavorful. Start with a whole chuck roast and cut it into hearty 2-inch cubes yourself—you’ll be rewarded with melt-in-your-mouth results.
Beef Bourguignon vs. Classic Beef Stew
While they’re similar in technique, beef bourguignon stands apart thanks to its wine-rich sauce and classic additions like bacon, pearl onions, and mushrooms. Traditional beef stew often relies more on broth and skips the wine altogether, resulting in a lighter flavor profile.
Key Ingredients
- Thick-cut bacon: Adds depth and a savory, smoky foundation.
- Beef chuck roast: Trimmed and cut into large cubes for slow cooking.
- All-purpose flour: Slightly thickens the sauce, making it silky and lush.
- Dry red wine: Pinot noir, merlot, or cabernet work well—choose one you’d enjoy sipping.
- Low-sodium beef broth: Combines with wine to create a deeply savory braising liquid.
- Pearl onions: Fresh or frozen both work; they add sweetness and visual charm.
- Cremini mushrooms: Browned in butter for a rich, earthy addition.
- Tomato paste, garlic, and thyme: Layered aromatics that build flavor throughout.
How to Make Beef Bourguignon
- Prep and Preheat: Set your oven to 350°F and position a rack in the lower third.
- Render Bacon: In a large Dutch oven, cook chopped bacon until crisp. Remove with a slotted spoon and set aside.
- Sear the Beef: Season beef cubes with salt and pepper, then sear in batches in the bacon fat until browned. Transfer to the plate with the bacon.
- Sauté Veggies: Add onion and carrot to the pot, cook until soft. Stir in garlic, tomato paste, and flour, cooking briefly to deepen flavor.
- Deglaze and Simmer: Pour in red wine, scraping up any browned bits. Add broth, herbs, beef, and bacon. Bring to a simmer, cover, and transfer to the oven.
- Braise: Let the stew cook for about 2 hours, until the beef is ultra-tender.
- Finish with Veggies: While the stew finishes, sauté mushrooms and pearl onions in butter until golden. Stir them into the stew and simmer briefly.
- Serve and Enjoy: Remove the thyme stems and bay leaves. Taste and adjust seasoning. Garnish with fresh parsley.
Serving Suggestions
Beef bourguignon is incredibly versatile and comforting. Try it spooned over:
- Buttery mashed potatoes
- Egg noodles
- Creamy polenta
- A thick slice of crusty bread
Final Thoughts
This beef bourguignon is the kind of meal that turns a cold night into something special. It’s slow food in the best way—worth every minute of simmering for the payoff of tender beef and a sauce so good, you’ll want to mop up every drop. Whether you’re cooking for Sunday dinner or a cozy winter gathering, this timeless dish never fails to impress.
Beef Bourguignon Recipe
Prep Time: 20–25 minutes
Cook Time: 2 hours 30 minutes–3 hours
Serves: 4 to 6
Ingredients
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, sliced into 1/2-inch rounds (about 1/3 cup)
- 3 cloves garlic, minced
- 8 oz thick-cut bacon (5–6 slices), cut into 1/2-inch pieces
- 1 (3-lb) boneless beef chuck roast, cut into 2-inch cubes
- 3 tsp kosher salt, divided (plus more to taste)
- 3/4 tsp freshly ground black pepper, divided (plus more to taste)
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 (750-ml) bottle dry red wine (e.g., Pinot Noir, Cabernet, Merlot)
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 oz pearl onions (fresh or frozen)
- 8 oz cremini mushrooms, quartered
- 3 tbsp unsalted butter
- Chopped fresh parsley, for garnish (optional)
Serving suggestions (optional): Mashed potatoes, egg noodles, or crusty bread
Instructions
- Preheat oven to 350°F and place rack in the lower third.
- Cook bacon in a Dutch oven over medium heat until browned and crispy (10–12 minutes). Remove with a slotted spoon and set aside.
- Pat beef dry, season with 2 tsp salt and 1/2 tsp pepper. Sear in batches in bacon fat until browned (2–3 minutes per side). Transfer to plate with bacon.
- Add onion and carrot to the pot. Cook until softened (about 3 minutes). Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook 1–2 minutes until darkened. Sprinkle with flour, stir to coat, and cook 1 minute more.
- Pour in wine and scrape up browned bits. Add broth, thyme, bay leaves, and 1/2 tsp salt. Return beef and bacon to pot. Bring to a simmer.
- Cover and transfer to oven. Cook until beef is very tender, about 2 hours.
- About 30 minutes before stew is done, melt butter in a skillet. Sauté pearl onions, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper until browned and tender (12–15 minutes).
- Add sautéed onions and mushrooms to the stew. Stir to combine.
- Discard bay leaves and thyme stems. Taste and adjust seasoning. Garnish with parsley if desired.