Classic Beef Bourguignon is a well-known French dish famous for its deep, rich flavors— a wine soaked beef stew with hearty root vegetables cooked in the oven for an elevated Sunday dinner. Despite its culinary prestige, this dish doesn’t have to be intimidating. With quick prep, a bit of hands-off time and a few simple techniques, you can create a one-pot masterpiece that’ll turn your kitchen into a charming French bistro.
There’s something undeniably comforting about a slowly simmered stew, and this beef bourguignon recipe sits at the very top of that comfort-food list. Let’s dive into this simplified (yet flavor-packed!) Beef Bourguignon that’s perfect for both special occasions or an intimate evening cozying up by the fire with a hearty bowl of stew.
Traditional beef bourguignon is often served with mashed potatoes, egg noodles, or crusty French bread. Sometimes we branch out and do baked potatoes in the air fryer or pull apart garlic bread on the side. If you’re a fan of a classic pot roast, you’re going to love this recipe.
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🥩 Ingredients:
- beef chuck, cut into 1-2-inch cubes – you can also use stew meat, but a cross rib or chuck roast allows you to cut larger chunks of meat and provides a fatty, hence flavorful meat. Look for marbling throughout the meat – that is the fat that provides so much flavor.
- bacon – use your favorite type of bacon, we use the leftover bacon fat to sauté the vegetables as well and the added flavor is superb. If you wish to skip the bacon, that works, too.
- Carrots, mushroooms, and pearl onions – since the French stew simmers for so long, vegetables can become quite soft and mushy. We add the mushrooms and onions in toward the end of the roasting time. Use larger chunks of carrot to make sure they are not mush or add smaller carrots into the pot when you add the mushrooms/onions. Some recipes also dice white onions and sauté along with the carrots. This can add extra flavor during the slow roast of the meat. Use diced onion if you want to skip the pearl onions.
- Red wine (such as Burgundy or Pinot Noir) – Burgundy is the traditional French wine used in beef bourguignon. A pinot noir or Cabernet can also be used. A rich red wine adds that classic rich depth of flavor
- Beef broth – Beef stock adds additional richness to the sauce and provides liquid for braising the meat. The quality of this braising liquid contributes to the overall flavor of the finished dish, so choose a stock that you like.
- bay leaves, fresh sage, thyme, rosemary, parsley – you can typically buy a packet of aromatic herbs at the grocery story. I clip fresh herbs from my garden. Use what you have available. The parsley or even a little fresh thyme make lovely garnish.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- No Alcohol – if you need to omit the wine, substitute beef stock and a tablespoon of red wine vinegar or balsamic vinegar. The finished stew will not have the same depth of flavor, but you will still get some of the acidity from the vinegar.
- No Bacon – bacon adds a smoky depth and extra richness to the dish. If you prefer, you can skip it and add a tablespoon of olive oil or butter for sautéing the vegetables and garlic.
- Vegetables -You can customize based on your preference. Some people enjoy peas, pearl onions, or celery. Feel free to omit anything you don’t like, keeping in mind the core elements (beef, onions, carrots, red wine) that give the dish its characteristic flavor.
- Too Acidic – the acidity from the wine and tomato paste can sometimes give a bitter or sharp taste. Add a pinch of sugar or honey to counter the acidity. It doesn’t take much so add just a bit at a time.
🔪 Instructions:
PREP: Preheat oven to 325°F.
Step 1: Season beef cubes with salt and pepper. Heat butter in a large Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
Step 2: In the same pot, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 3: Add carrots to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
Step 4: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, browning the flour slightly.
Browning the meat locks in moisture and builds the flavor in the beef. Don’t skip this step. The meat should be dry and the pan and butter should be hot before you add the beef chunks for a quick sear. Browning the flour also builds flavor.
Step 6: Slowly pour in the red wine while stirring to scrape up any browned bits from the bottom. Add beef broth and Worcestershire sauce and stir. Return the beef and bacon to the pot.
Step 7: Top with bay leaf, thyme, rosemary, and sage. Bring the mixture to a gentle boil, then reduce the heat to low. Cover.
Step 6: Place the dutch oven in the preheated oven and allow to cook for 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Step 7: Add in mushrooms and pearl onions and stir. Replace lid and return to oven, cooking for an additional 30 minutes.
Step 6: Remove fresh herbs, adjust seasoning with salt and pepper, and garnish with fresh parsley. Serve hot with fresh bread or over creamy mashed potatoes.
Recipe Tips for Authentic Beef Bourguignon Recipe
- Beef chuck (sometimes sold as “chuck roast” or “stew meat”) is a go-to for its ideal balance of flavor and marbling. Chuck roast, brisket, and even round roast can be used for beef bourguignon, but chuck roast gives the best results.
- Cut your beef into evenly sized pieces (about 2-inch cubes) to ensure even cooking.
- Avoid overcrowding the pan when browning the meat. If there’s too much meat in the pot at once, it’ll steam instead of sear. A nice sear boosts both flavor and color.
- Since the wine is a major flavor component, pick a dry red wine you would enjoy drinking—Burgundy, Pinot Noir, Merlot, or Cabernet Sauvignon are common choices. Burgundy wine is the traditional type used in France.
- If you prefer not to cook with alcohol, you can substitute with extra beef stock plus a tablespoon of red wine vinegar or balsamic vinegar for acidity.
- Each step—from browning the beef and bacon to sautéing the vegetables—builds flavor. Take the time to scrape up the browned bits from the bottom of the pot when you add wine or stock.
- Simmering gently for 1.5 to 2 hours (or more) allows the collagen in the beef to break down, resulting in tender meat and a rich sauce. “Slow and low” (keep the oven temperature at 325°F) is the best method for cooking French beef stew.
- If your sauce is too thin after simmering, stir in a slurry of cornstarch and water (1 tablespoon each) and let it cook a few minutes longer to thicken.
Fun Fact
Beef bourguignon, or boeuf bourguignon, originated in the Burgundy region of France where two of the region’s top products – red wine and Charolais beef – were brought together as the perfect complement. The dish gained worldwide popularity following Julia Child’s rendition in her 1961 cookbook, Mastering the Art of French Cooking. – French Waterways
Recipe FAQs
Can I use a slow cooker or Instant Pot?
Slow Cooker: Yes. Brown the meat and bacon first, sauté onions and carrots, then transfer everything to your slow cooker. Add wine, broth, herbs, and vegetables. Cook on Low for about 8 hours or High for about 4 hours.
Instant Pot: Also possible. Brown your meat and bacon on the Sauté setting, deglaze with wine, and add remaining ingredients except for vegetables. Seal and cook on High Pressure for about 50 minutes, then do a Natural Release for about 20 minutes. Add vegetables and program to cook 5 minutes longer.
Why do I need to cook it for so long?
Beef chuck is a tougher cut. Long, slow cooking breaks down the connective tissue, resulting in tender, fall-apart meat. Rushing the cook time can leave the beef chewy and tough. If it does not fall apart when pulled with two forks, cook for an additional 30 minutes and recheck.
Is it okay to make Beef Bourguignon a day ahead?
Absolutely. It’s one of those dishes that tastes even better the next day. Just store it in the refrigerator, then reheat gently on the stovetop, adding a bit of stock or water if it has thickened too much.
How do I fix a bitter aftertaste?
A bitter or sharp taste can result from high-acid wine or burnt bits at the bottom. Try stirring in a little sugar or honey to balance the flavors or add a splash of stock.
If you tried this Beef Bourguignon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Classic Beef Bourguignon
Ingredients
- 3 lbs beef chuck cut into 1-2-inch cubes
- salt and pepper to taste
- 3 tablespoon butter
- 7 slices bacon diced
- 3 whole carrots peeled and chopped
- 3 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 750 ml red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 1 tablespoon Worcestershire
- 2-3 Bay leaves
- 1 sprig fresh sage
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- fresh parsley
- 1 lb cremini mushrooms quartered
- 10 pearl onions peeled
Instructions
- Preheat oven to 325°F.
- Season beef cubes with salt and pepper. Heat butter in a large Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
- In the same pot, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add carrots to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, browning the flour slightly.
- Slowly pour in the red wine while stirring to scrape up any browned bits from the bottom. Add beef broth and Worcestershire sauce and stir. Return the beef and bacon to the pot.
- Top with bay leaf, thyme, rosemary, and sage.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover.
- Place the dutch oven in the preheated oven and allow to cook for 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Add in mushrooms and pearl onions and stir. Replace lid and return to oven, cooking for an additional 30 minutes.
- Remove fresh herbs, adjust seasoning with salt and pepper, and garnish with fresh parsley. Serve hot with fresh bread or over creamy mashed potatoes.
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Notes
- Beef chuck (sometimes sold as “chuck roast” or “stew meat”) is a go-to for its ideal balance of flavor and marbling. Chuck roast, brisket, and even round roast can be used for beef bourguignon, but chuck roast gives the best results.
- Cut your beef into evenly sized pieces (about 2-inch cubes) to ensure even cooking.
- Avoid overcrowding the pan when browning the meat. If there’s too much meat in the pot at once, it’ll steam instead of sear. A nice sear boosts both flavor and color.
- Since the wine is a major flavor component, pick a dry red wine you would enjoy drinking—Burgundy, Pinot Noir, Merlot, or Cabernet Sauvignon are common choices. Burgundy wine is the traditional type used in France.
- If you prefer not to cook with alcohol, you can substitute with extra beef stock plus a tablespoon of red wine vinegar or balsamic vinegar for acidity.
- Each step—from browning the beef and bacon to sautéing the vegetables—builds flavor. Take the time to scrape up the browned bits from the bottom of the pot when you add wine or stock.
- Simmering gently for 1.5 to 2 hours (or more) allows the collagen in the beef to break down, resulting in tender meat and a rich sauce. “Slow and low” (keep the oven temperature at 325°F) is the best method for cooking French beef stew.
- If your sauce is too thin after simmering, stir in a slurry of cornstarch and water (1 tablespoon each) and let it cook a few minutes longer to thicken.
Nutrition
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Comments & Reviews
Stefanie says
French cuisine is among my favorites and beef bourguignon is a classic dish that I order in both fine dining and casual establishments whenever I visit France. I am excited to share this recipe with you and I hope it transports you to a cozy bistro experience wherever you are in the world.