Classic Beef Bourguignon

Why You’ll Love This Recipe

This recipe transforms simple ingredients into an impressive, restaurant-quality meal. Slow cooking allows the beef to become incredibly tender while the wine and herbs develop complex, layered flavors.

It’s perfect for special occasions, Sunday dinners, or whenever you want a comforting yet refined meal. Even better, it tastes even more delicious the next day as the flavors continue to deepen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into large cubes
salt
black pepper
olive oil
bacon, chopped
onion, chopped
carrots, sliced
garlic cloves, minced
tomato paste
all-purpose flour
dry red wine
beef broth
fresh thyme
bay leaves
mushrooms, halved
pearl onions
fresh parsley, chopped

Directions

1. Preheat your oven to 325°F (165°C).
2. Season the beef cubes generously with salt and black pepper.
3. In a large Dutch oven, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
4. Add olive oil if needed, then sear the beef in batches until browned on all sides. Remove and set aside.
5. In the same pot, sauté the onion and carrots until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
6. Add tomato paste and cook for 1–2 minutes. Sprinkle flour over the vegetables and stir well to coat.
7. Return the beef and bacon to the pot. Pour in the red wine and beef broth, ensuring the meat is mostly submerged.
8. Add thyme and bay leaves. Bring to a gentle simmer, then cover and transfer to the oven.
9. Cook for 2½ to 3 hours, or until the beef is fork-tender.
10. In the final 30 minutes of cooking, sauté the mushrooms and pearl onions in a separate pan until lightly browned, then stir them into the stew.
11. Remove bay leaves before serving. Garnish with fresh parsley.

Servings and timing

Servings: 6

Preparation time: 30 minutes
Cooking time: 2½–3 hours
Total time: Approximately 3½ hours

Variations

You can prepare this dish entirely on the stovetop by simmering gently for about 2½ hours instead of baking.

For added richness, stir in a small pat of butter at the end of cooking. If you prefer a thicker sauce, allow the stew to simmer uncovered for a few minutes to reduce.

While traditional recipes use Burgundy wine, any good-quality dry red wine works well. You can also add a splash of brandy for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat until heated through. Add a splash of broth if needed to loosen the sauce.

Beef Bourguignon freezes well for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for Beef Bourguignon?

Beef chuck is ideal because it becomes tender and flavorful during slow cooking.

Do I have to use wine?

Wine is traditional and adds depth, but you can substitute additional beef broth if necessary.

Can I make this ahead of time?

Yes, it actually tastes better the next day as the flavors develop.

What type of wine should I use?

A dry red wine such as Pinot Noir or another medium-bodied red works well.

Can I cook this in a slow cooker?

Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours.

How do I thicken the sauce if it’s too thin?

Let it simmer uncovered to reduce, or mix in a small slurry of flour or cornstarch.

Why is my beef tough?

It likely needs more cooking time. Continue simmering until it becomes fork-tender.

Can I add potatoes?

Yes, you can add diced potatoes during the last hour of cooking.

What should I serve with Beef Bourguignon?

Mashed potatoes, buttered noodles, crusty bread, or creamy polenta pair beautifully.

Can I skip the bacon?

Yes, but bacon adds an extra layer of savory depth to the dish.

Conclusion

Classic Beef Bourguignon is a timeless, comforting stew that delivers rich flavor and tender, slow-cooked beef in every bite. With its deep wine-infused sauce and hearty vegetables, this elegant dish is perfect for both special occasions and cozy family dinners. Once you try it, it’s sure to become a treasured recipe in your collection.

Classic Beef Bourguignon

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Classic Beef Bourguignon is a rich, slow-simmered French stew made with tender beef, aromatic vegetables, and a deeply flavorful red wine sauce. This elegant yet comforting dish delivers melt-in-your-mouth meat and a luxurious gravy perfect for special occasions or cozy dinners.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 2 1/2–3 hours
• Total Time: Approximately 3 1/2 hours
• Yield: 6 servings
• Category: Dinner
• Method: Braising
• Cuisine: French
• Diet: Halal

Ingredients

• 2 1/2 lbs beef chuck, cut into large cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 oz bacon, chopped
• 1 large onion, chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 3 sprigs fresh thyme
• 2 bay leaves
• 8 oz mushrooms, halved
• 1 cup pearl onions
• 2 tbsp fresh parsley, chopped

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Instructions

1. Preheat oven to 325°F (165°C).
2. Season beef cubes with salt and black pepper.
3. In a large Dutch oven, cook chopped bacon over medium heat until crisp. Remove and set aside, leaving fat in pot.
4. Add olive oil if needed and sear beef in batches until browned on all sides. Remove and set aside.
5. Sauté onion and carrots in the same pot for about 5 minutes until softened. Add garlic and cook for 30 seconds.
6. Stir in tomato paste and cook for 1–2 minutes. Sprinkle flour over vegetables and stir to coat.
7. Return beef and bacon to the pot. Pour in red wine and beef broth, ensuring meat is mostly submerged.
8. Add thyme and bay leaves. Bring to a gentle simmer, cover, and transfer to oven.
9. Cook for 2 1/2 to 3 hours until beef is fork-tender.
10. During the last 30 minutes, sauté mushrooms and pearl onions separately until lightly browned, then stir into stew.
11. Remove bay leaves and thyme stems. Garnish with fresh parsley before serving.

Notes

• Use a good-quality dry red wine such as Pinot Noir.
• For thicker sauce, simmer uncovered at the end to reduce.
• This dish tastes even better the next day as flavors deepen.
• Store in refrigerator for up to 4 days.
• Freeze for up to 3 months in airtight containers.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 5g
• Sodium: 780mg
• Fat: 38g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 140mg