Do Share Recipe

I have to admit, every time I make Beef Bourguignon Recipe, I feel like I’m stepping into a cozy French bistro. The aroma of tender beef simmered in red wine and herbs fills my kitchen, making it impossible to wait for dinner. I love how simple ingredients transform into a rich, flavorful stew with minimal fuss.

After trying this recipe a few times, I can honestly say it’s one of my favorite ways to spend a relaxing afternoon cooking. If you love comforting meals with a gourmet twist, this Beef Bourguignon recipe is for you. You can also enjoy similar indulgent flavors in The Cheese Dip That Will Make You Famous for a perfect starter alongside.

Ingredients

Here’s everything you’ll need for this classic dish, along with some tips to make it perfect:

1 kg beef chuck or brisket, cut into 2-inch cubes – choose fresh, well-marbled meat for tenderness
200 g bacon, chopped – adds depth and smoky flavor
2 tbsp olive oil – for searing meat
2 medium onions, chopped – use fresh, firm onions for sweetness
2 carrots, sliced – provides natural sweetness and texture
2 cloves garlic, minced – enhances the flavor profile
2 tbsp tomato paste – adds richness to the sauce
2 tbsp plain flour – thickens the gravy
750 ml red wine (Burgundy or Cabernet Sauvignon) – pick a wine you enjoy drinking
500 ml beef stock – homemade or low-sodium store-bought works best
2 tsp fresh thyme or 1 tsp dried – aromatic herb for depth
1 bay leaf – classic French flavor
200 g pearl onions, peeled – optional, adds sweetness and texture
150 g mushrooms, halved – choose firm, fresh mushrooms
Salt and pepper to taste – season carefully for balance

Note: Serves 6–8 generously

Variations

You can customize Beef Bourguignon to suit different diets or flavor preferences:

Dairy-free: Skip butter and use olive oil for sautéing.
Lower alcohol: Reduce wine to 500 ml and top up with extra beef stock.
Flavor boost: Add a splash of balsamic vinegar or a teaspoon of mustard for tanginess.
Vegetables: Swap carrots with parsnips or add celery for extra aroma. You can also try pairing it with Cowboy Butter Chicken Linguine for a different kind of hearty comfort meal.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes

Equipment You Need

Heavy-bottomed pot or Dutch oven – for even cooking and searing
Wooden spoon – gentle stirring without scratching
Chef’s knife – for chopping vegetables and meat
Cutting board – stable surface for prep
Tongs – for flipping meat without losing juices

How to Make Beef Bourguignon

Step 1: Sear the Beef

Start by patting the beef dry and seasoning it. Heat olive oil in a heavy pot and sear the meat until browned on all sides. This locks in juices and builds a deep flavor base for the stew.

Step 2: Cook the Bacon and Vegetables

Add chopped bacon to the pot and fry until crisp. Toss in onions, carrots, and garlic, cooking until softened and fragrant. This forms a sweet, savory layer for the sauce.

Step 3: Add Tomato Paste, Flour, and Wine

Stir in tomato paste and flour, coating the ingredients. Slowly pour in red wine, scraping the bottom to lift flavorful bits. Simmer for a few minutes to reduce slightly and meld flavors.

Step 4: Combine Meat, Stock, and Herbs

Return the seared beef to the pot and pour in beef stock. Add thyme and bay leaf. Bring to a simmer, then cover and cook gently on low heat for 2 hours until meat is tender and falling apart.

Step 5: Add Mushrooms and Pearl Onions

In the last 30 minutes, stir in mushrooms and pearl onions. They cook perfectly without becoming mushy and absorb the rich gravy beautifully.

Step 6: Final Seasoning and Serve

Taste and adjust salt and pepper. Remove thyme sprigs and bay leaf. The stew should be thick, rich, and flavorful, ready to enjoy straight from the pot.

Additional Tips for Making This Recipe Better

From my experience, these tweaks make all the difference:

I like to let the stew rest for 15 minutes before serving to let flavors meld.
Browning the meat in small batches ensures it sears rather than steams.
I add a touch of extra garlic for a more aromatic dish.
Using fresh thyme instead of dried gives a brighter herbal note.

How to Serve Beef Bourguignon

Serve this hearty French classic over creamy mashed potatoes, buttered egg noodles, or with crusty bread. Garnish with chopped fresh parsley for color and a subtle herbal aroma. For a restaurant-style presentation, spoon the stew into shallow bowls and drizzle a little reduced cooking liquid over the top.

Nutritional Information

Here’s a quick look at the nutritional profile per serving:

Calories: 450 kcal – filling yet not heavy
Protein: 38 g – high-quality beef protein
Carbohydrates: 15 g – mostly from vegetables and wine reduction
Fat: 25 g – from meat and bacon, giving richness and flavor

Make Ahead and Storage

Storing

Store Beef Bourguignon in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight.

Freezing

Freeze in portions for up to 2 months. Defrost in the fridge overnight for best results.

Reheating

Reheat gently over low heat or in the microwave, stirring occasionally to retain its luscious texture.

Why You’ll Love This Recipe

This Beef Bourguignon is a must-try for many reasons:

It’s incredibly forgiving – even beginners can make it with ease.
The flavors deepen over time, making leftovers taste even better.
Highly versatile – pair it with potatoes, pasta, or bread.
It’s a comforting, cozy meal perfect for cold evenings.
You can easily adapt it for dietary preferences without losing richness.

Ben Carraoli