Do Share Recipe

I still remember the first time I made this Beef Bourguignon Recipe — my kitchen smelled incredible for hours. The rich red wine sauce slowly simmering with tender beef felt like pure comfort in a pot.

When I finally took that first bite, the meat was so soft it practically melted in my mouth. I couldn’t believe I had made something that tasted so elegant at home. Now, it’s one of my favorite dishes to prepare when I want to impress guests or simply treat myself.

Ingredients

Here’s everything you’ll need to make this classic French stew, along with helpful tips to get the best flavor and texture.

3 lb beef chuck, cut into large cubes – Chuck is ideal because its marbling breaks down during slow cooking, making the beef incredibly tender.
8 oz thick-cut bacon, diced – Adds smoky depth and provides flavorful fat for browning.
2 tbsp olive oil – Helps sear the beef evenly without sticking.
1 large yellow onion, chopped – Builds natural sweetness as it cooks down.
3 cloves garlic, minced – Fresh garlic adds strong aromatic flavor.
3 large carrots, cut into chunks – Bring subtle sweetness and hearty texture.
2 tbsp tomato paste – Intensifies the savory base of the sauce.
3 tbsp all-purpose flour – Thickens the stew during braising.
2 cups dry red wine (Burgundy or Pinot Noir) – Use a wine you’d enjoy drinking for best flavor.
2 cups beef stock – Deepens the richness of the sauce.
2 bay leaves – Add gentle herbal depth.
4–5 sprigs fresh thyme (or 1 tsp dried thyme) – Classic French herbal flavor.
1 lb pearl onions, peeled – Provide sweet, tender bites throughout the stew.
1 lb mushrooms, halved or quartered – Earthy flavor that pairs beautifully with beef.
Salt and freshly ground black pepper – Essential for seasoning layers of flavor.
Chopped fresh parsley – Bright garnish for serving.

Note: This recipe serves approximately 6–8 people generously.

Variations

This traditional recipe is flexible and easy to adjust.

Gluten-free: Replace flour with cornstarch slurry or arrowroot powder to thicken the sauce.
Dairy-free: The recipe is naturally dairy-free; just serve with dairy-free sides if needed.
Low-carb: Skip the flour and simmer longer to reduce and thicken the sauce naturally.
Slow cooker option: After browning, transfer everything to a slow cooker and cook on low for 6–8 hours.
Extra flavor boost: Add a splash of brandy or extra fresh herbs at the end.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 2½–3 hours
Total Time: About 3 hours

Equipment You Need

Dutch oven – Heavy pot perfect for even braising and slow cooking.
Large skillet – Useful for browning mushrooms and pearl onions separately.
Sharp chef’s knife – Makes chopping vegetables and cubing beef easier.
Cutting board – Stable surface for safe prep work.
Wooden spoon – Ideal for stirring and scraping flavorful browned bits from the pot.

How to Make Beef Bourguignon?

This dish comes together in simple stages. The key is building flavor step by step and allowing enough time for slow braising.

Prepare the Beef and Bacon

Pat the beef dry with paper towels so it browns properly instead of steaming. Season generously with salt and pepper. In a large Dutch oven, cook the diced bacon until crispy and golden, then remove it while leaving the flavorful fat behind.

Brown the Beef

Working in batches, sear the beef cubes in the bacon fat and olive oil. Avoid overcrowding the pot, as this prevents proper browning. Each piece should develop a deep brown crust for maximum flavor.

Sauté the Vegetables

Add chopped onions and carrots to the same pot and cook until slightly softened. Stir in the garlic and cook briefly until fragrant. This builds the aromatic base of the stew.

Build the Sauce

Stir in tomato paste and flour, coating the vegetables evenly. Pour in the red wine while scraping the bottom of the pot to release browned bits. Add beef stock, thyme, bay leaves, bacon, and beef.

Slow Braise

Bring to a gentle simmer, then cover and cook in a preheated 325°F (165°C) oven for about 2½ hours. The beef should be fork-tender and the sauce thickened.

Cook Mushrooms and Pearl Onions

While the stew cooks, sauté mushrooms and pearl onions until golden. Add them during the final 30 minutes so they keep their texture.

Rest and Finish

Remove bay leaves and thyme stems. Let the stew rest for 10 minutes before serving. Garnish with fresh parsley.

Additional Tips for Making This Recipe Better

I always brown the beef in small batches for deeper flavor.
I let the stew rest overnight when possible — it tastes even better the next day.
I skim excess fat before serving for a smoother sauce.
I taste and adjust salt at the end for balanced seasoning.
I use fresh thyme whenever I can for brighter flavor.

How to Serve Beef Bourguignon?

Serve hot over creamy mashed potatoes, buttered egg noodles, or steamed rice. Crusty French bread is perfect for soaking up the rich sauce. Garnish with fresh parsley and serve in wide bowls for a beautiful presentation.

For more delicious recipe inspiration, you can also enjoy pull-apart-roasted-garlic-pizza-dip-sliders-recipe and prosciutto-wrapped-baked-brie-rolls-recipe as part of your meal planning.

Nutritional Information

Approximate per serving:

Calories: 550–650 kcal
Protein: 45–55g
Carbohydrates: 12–18g
Fat: 30–40g

Make Ahead and Storage

Refrigeration

Cool completely and store in an airtight container for up to 4 days. The flavor improves as it rests.

Freezing

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat. Add a splash of stock if needed and avoid boiling.

Why You’ll Love This Recipe?

This recipe stands out for so many reasons:

Rich, deep flavor – Slow braising creates a restaurant-quality sauce.
Perfect for entertaining – Feeds a crowd and feels elegant.
Make-ahead friendly – Tastes even better the next day.
Comforting yet refined – Hearty but sophisticated.
Customizable – Easy to adjust for gluten-free or low-carb diets.

Once you make this Beef Bourguignon at home, you’ll see why it’s such a timeless French classic. Rich, cozy, and deeply satisfying — it’s worth every minute of slow simmering. Bon appétit! 🍷

Ben Carraoli