Beef Bourguignon Recipe
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Beef Bourguignon Recipe
This Beef Bourguignon is the ultimate classic French stew made from scratch with tender beef chuck roast, pearl onions, and cremini mushrooms simmered in a rich red wine sauce. It’s a slow-cooked comfort food masterpiece that fills your kitchen with incredible aromas while it braises to perfection. This traditional recipe creates a gourmet dinner that’s absolutely worth the patience, perfect for special gatherings or cozy winter nights.
I first fell in love with this dish during a chilly autumn in Burgundy, where the scent of wine-braised beef seemed to drift from every kitchen window. There’s something truly magical about how simple ingredients transform into such depth of flavor through patient cooking. Now I make this for our annual holiday gatherings, where it pairs beautifully with my crispy steak fries or a simple green salad. For busy weekends, I often prep the components ahead like I do with my crockpot Salisbury steak meatballs, making the final assembly feel effortless.
What Makes This Beef Bourguignon Special
- Slow-Cooked Perfection: The beef becomes incredibly tender after hours of gentle braising.
- Rich, Complex Flavors: Red wine and aromatics create a sauce that tastes like it simmered all day.
- Perfect for Company: This impressive dish makes any meal feel like a special occasion.
- Make-Ahead Friendly: The flavors deepen beautifully when made a day in advance.
Everything for Your Perfect Beef Bourguignon
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beef chuck roast: Choose well-marbled meat for the most tender results after slow cooking.
- Dry red wine: Use a quality Pinot Noir or Burgundy you would enjoy drinking.
- Pearl onions These sweet little onions add classic texture and flavor to the stew.
- Cremini mushrooms: Their earthy flavor complements the rich wine sauce perfectly.
- Thick-cut bacon: Renders fat for cooking and adds smoky depth to the dish.
- Fresh thyme: Use fresh rather than dried for the brightest herbal notes.
- Tomato paste: Provides depth and helps thicken the sauce naturally.
- Beef broth: Low-sodium lets you control the seasoning perfectly.
Authentic Beef Bourguignon
Master authentic Beef Bourguignon with tender beef, pearl onions, and mushrooms in rich red wine sauce. This French classic takes time but delivers incredible flavor.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- Dutch oven
- skillet
- wooden spoon
- slotted spoon
- paper towels
Ingredients
Main Stew
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp pure olive oil, divided
- 6 ounces thick-cut bacon, chopped
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as Pinot Noir
- 2 cups low-sodium beef broth
- 1 tbsp fresh thyme leaves
- 2 bay leaves
Garnish
- 1 pound pearl onions, peeled
- 8 ounces cremini mushrooms, halved if large
- 2 tbsp unsalted butter, at room temperature
- 1/4 cup fresh parsley, finely chopped for garnish
Instructions
- Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. In a large Dutch oven, heat 2 tablespoons of pure olive oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until a deep crust forms, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Add the chopped bacon to the same Dutch oven and cook over medium heat until crispy and the fat has rendered, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside with the beef, leaving the fat in the pot.
- Add the remaining 1 tablespoon of olive oil to the bacon fat. Add the chopped yellow onion and sliced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Pour in the entire bottle of red wine and 2 cups of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the browned beef, bacon, and any accumulated juices to the pot. Add the thyme and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 2 hours and 30 minutes, until the beef is fork-tender.
- While the stew cooks, prepare the garnish. In a large skillet, melt the butter over medium heat. Add the peeled pearl onions and cook, stirring occasionally, until they begin to soften and brown, about 8 minutes. Add the mushrooms and cook until they release their liquid and become golden brown, about 7-8 minutes more. Set aside.
- After the stew has cooked for 2 hours and 30 minutes, stir in the cooked pearl onions and mushrooms. Continue to cook, uncovered, for an additional 30 minutes to allow the sauce to thicken slightly. Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve garnished with the chopped fresh parsley.
Notes
Patting the beef dry is crucial for a good sear. Use a good quality, dry red wine like Pinot Noir for the best flavor.
Creative Ways to Customize Your Stew
- Vegetable Variations: Add parsnips or turnips along with the carrots for extra vegetable goodness.
- Wine Options: Try different dry red wines like Cabernet Sauvignon for a bolder flavor profile.
- Herb Twists: Add a sprig of rosemary along with the thyme for additional aromatic complexity.
My Pro Tips for Beef Bourguignon Perfection
- Proper Browning: Take time to develop a deep crust on the beef for maximum flavor foundation.
- Wine Selection: Choose a dry, medium-bodied red wine that complements rather than overwhelms the beef.
- Low and Slow: Maintain a gentle simmer to ensure the meat becomes fork-tender without toughening.
- Final Adjustments: Taste and adjust seasoning at the end, as flavors concentrate during cooking.
How to Store and Reheat Your Stew
- Store: Cool completely and transfer to airtight containers, refrigerating for up to 4 days.
- Freeze: Portion into freezer-safe containers, leaving headspace, and freeze for up to 3 months.
- Reheat: Thaw overnight if frozen, then warm gently on the stovetop over medium-low heat.
- Make-Ahead Tip: Prepare up to 2 days ahead for even better flavor development upon reheating.
Frequently Asked Questions
What is the best cut of beef for Beef Bourguignon?
Beef chuck roast is ideal because its marbling breaks down during slow cooking, creating incredibly tender meat. This cut, perfect for various roast recipes, becomes fork-tender and absorbs the rich wine sauce beautifully.
Can I make Beef Bourguignon without wine?
While wine is traditional, you can substitute with additional beef broth mixed with a tablespoon of red wine vinegar for acidity. The flavor profile will be different but still delicious.
How long does Beef Bourguignon need to cook?
The stew needs about 2.5 hours of covered simmering plus 30 minutes uncovered for the beef to become perfectly tender and the sauce to thicken properly.
Can I cook Beef Bourguignon in a slow cooker?
Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours, adding the mushroom mixture during the last hour.
More Hearty Beef Recipes to Try
Why This Beef Bourguignon Becomes a Favorite
With its incredible depth of flavor and melt-in-your-mouth tenderness, this Beef Bourguignon transforms simple ingredients into an extraordinary dining experience. The slow cooking process creates a rich, complex sauce that pairs beautifully with mashed potatoes or crusty bread. It’s the kind of recipe that makes people request seconds and ask for the recipe, guaranteed to become a cherished part of your cooking repertoire.
