Beef Bourguignon Recipe

This beef bourguignon recipe is what I want when regular beef stew just won’t do. Think tender chunks of beef, smoky bacon, buttery mushrooms, and sweet pearl onions in a rich red wine sauce. It takes a little patience, but the oven does most of the work. And that sauce? You’ll want plenty of crusty bread to mop up every drop.

What Makes This Beef Bourguignon So Good

First, there’s the beef. A few hours of slow cooking turn a tough cut of chuck into something so tender you barely need a knife.

Then there’s the sauce. Red wine, bacon, garlic, and herbs cook together into a thick, savory gravy that’s hard to beat. And those golden mushrooms and sweet little onions? I wouldn’t leave them out.

I also love that you can do most of the cooking in one Dutch oven. Brown the meat, build the sauce, and let everything simmer away.

It’s not a quick dinner, I’ll give you that. But for a cozy Sunday meal or a special occasion, I think it’s absolutely worth the time.

Ingredients

You don’t need anything unusual here. Just good beef, a decent bottle of red wine, and a few ingredients that make this French classic taste so rich.

3 pounds beef chuck roast: Cut it into 2-inch chunks. Chuck has enough fat and connective tissue to turn wonderfully tender during slow cooking.

6 ounces bacon: Chop it into small pieces. I love the smoky, salty flavor it adds to the sauce.

2 cups dry red wine: Pinot Noir or Burgundy works beautifully. You want something dry, not sweet.

2 cups beef broth: Adds plenty of savory flavor without making the sauce taste too strong.

2 medium carrots: Cut them into thick slices so they don’t disappear during the long cooking time.

1 yellow onion: Chop it into small pieces. It adds sweetness as it cooks into the sauce.

1 cup pearl onions: These little onions turn sweet and tender. Frozen, peeled pearl onions save you some work.

8 ounces cremini mushrooms: Halve or quarter them. They add a lovely earthy flavor and soak up that rich sauce.

3 garlic cloves: Minced garlic gives the stew another savory kick.

2 tablespoons tomato paste: Just enough to deepen the sauce without making it taste like tomatoes.

2 tablespoons all-purpose flour: Helps thicken the red wine sauce.

2 tablespoons butter: For browning the mushrooms and pearl onions until golden.

1 tablespoon olive oil: Use it for browning the beef if the bacon doesn’t leave enough fat.

3 sprigs fresh thyme: I wouldn’t skip this. Thyme gives the stew that lovely earthy, herby flavor.

2 bay leaves: They add extra flavor while the beef slowly cooks.

Salt and black pepper: Season the beef before browning, then adjust the sauce at the end.

Fresh parsley (optional): Sprinkle some on top for a little freshness and color.

How to Make Beef Bourguignon

1. Get the beef ready.

Preheat your oven to 325°F (165°C).

Cut the beef chuck into large, even chunks and pat them dry with paper towels. Season generously with salt and black pepper.

Don’t skip the drying part. Wet beef tends to steam instead of browning, and we want those gorgeous, dark edges.

2. Cook the bacon.

Add the chopped bacon to a large Dutch oven over medium heat.

Cook until the bacon turns golden and crispy, then scoop it out onto a plate. Leave the bacon fat in the pot.

And please don’t throw that fat away! It’s going to give the beef a fantastic smoky flavor.

3. Brown the beef.

Turn the heat up to medium-high and add the beef to the hot bacon fat. Work in batches so the pieces have plenty of room.

Sear each side until you get a deep brown crust. Add a little olive oil if the pot starts looking dry.

I know it’s tempting to throw all the beef in at once, but don’t. Crowding the pot gives you gray, steamed meat instead of that beautiful caramelized crust.

Once the beef browns, transfer it to the plate with the bacon.

4. Build the sauce.

Lower the heat to medium and add the chopped onion and carrots to the same pot.

Cook for about 5 minutes until the onions soften and start turning golden. Stir in the garlic and tomato paste, then cook for another minute.

Sprinkle the flour over the vegetables and stir for about a minute.

Now pour in the red wine, scraping the bottom of the pot with a wooden spoon.

Those browned bits stuck to the bottom? They’re packed with flavor, so get every last one into the sauce.

5. Let the beef cook low and slow.

Return the beef and bacon to the Dutch oven, along with any juices from the plate.

Pour in the beef broth, then add the thyme and bay leaves. Stir everything together and bring the sauce to a gentle simmer.

Cover the pot and transfer it to the oven. Let it cook for about 2½ to 3 hours, checking near the end.

You want the beef so tender that a fork slides through without much effort. If it still feels tough, give it a little longer.

This is where patience pays off. The wine mellows, the beef softens, and the sauce develops that deep, savory flavor.

6. Brown the mushrooms and pearl onions.

When the beef is nearly tender, melt the butter in a large skillet over medium heat.

Add the pearl onions and cook for about 5 minutes, stirring occasionally. Toss in the mushrooms and continue cooking until they turn golden around the edges. If the onions still feel firm, add a splash of broth or water and let them cook a little longer.

I like cooking these separately because the mushrooms get beautifully browned instead of turning soggy in the stew.

And those little pearl onions become wonderfully sweet as they soften.

7. Bring everything together.

Once the beef turns fork-tender, carefully remove the Dutch oven from the oven.

Stir in the golden mushrooms and pearl onions, then simmer everything uncovered on the stovetop for another 10 to 15 minutes.

The sauce should look rich and glossy, with enough body to coat the back of a spoon.

If it looks too thin, let it simmer a little longer. Taste and adjust the salt and pepper, then remove the thyme stems and bay leaves.

Now that’s a proper beef bourguignon.

8. Serve it hot.

Spoon the beef and vegetables into bowls, making sure everyone gets plenty of that red wine sauce.

I think creamy mashed potatoes are the perfect match. They soak up the sauce beautifully, and honestly, that’s half the reason to make this stew.

Buttered egg noodles or thick slices of crusty French bread work just as well.

Finish with a little chopped parsley, and don’t forget an extra spoonful of sauce over the top.

Recipe Variations

Use a different red wine

Pinot Noir and Burgundy are classic choices, but any dry red wine will work. Merlot, Cabernet Sauvignon, or Côtes du Rhône can all give the sauce a slightly different character without changing the recipe too much.

Add more vegetables

If you want to bulk it up, add parsnips, celery, or extra carrots. I’d keep the pieces fairly large so they hold their shape during the long cook.

Make it without bacon

You can leave the bacon out if you prefer. Just brown the beef in olive oil and add a little extra salt to the sauce so it still tastes full and savory.

Serve it over something creamy

Mashed potatoes are my favorite, but polenta works beautifully too. The rich red wine sauce needs something soft and creamy underneath it.

How to Store Leftovers

Let the beef bourguignon cool, then store it in an airtight container in the refrigerator for up to 4 days.

Reheat it gently on the stovetop over low heat, adding a splash of broth if the sauce gets too thick. I actually think the flavor gets even better the next day.

You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.

Frequently Asked Questions

What cut of beef is best for beef bourguignon?

Beef chuck is my first choice because it turns incredibly tender during slow cooking. Brisket or stewing beef can work too, but chuck gives you the best texture for the price.

What wine should I use for beef bourguignon?

Use a dry red wine you would actually enjoy drinking. Pinot Noir or Burgundy is classic, but Merlot or Côtes du Rhône also works well.

Can I make beef bourguignon without wine?

Yes, but it will taste different from the classic version. Replace the wine with extra beef broth and add a splash of balsamic vinegar for some acidity and depth.

Why is my beef bourguignon tough?

The beef probably needs more time. Chuck softens slowly, so keep cooking it until a fork slides through easily.

Can I make beef bourguignon ahead of time?

Absolutely. In fact, I think it tastes even better the next day because the flavors have more time to settle together.

What should I serve with beef bourguignon?

Mashed potatoes, buttered egg noodles, polenta, or crusty French bread all work beautifully. Pick something that can soak up plenty of that rich red wine sauce.