Beef Bourguignon (or Boeuf Bourguignon) is a beloved French stew that transforms humble ingredients into a deeply rich and satisfying dish. Chunks of beef are seared and slowly braised in red wine with aromatics, herbs, mushrooms, and bacon until meltingly tender. This slow-cooked recipe is all about building layers of flavor, resulting in a velvety sauce and succulent meat.

Whether you’re cooking for a cozy dinner at home or hosting a special occasion, Beef Bourguignon is a showstopping one-pot meal that pairs beautifully with mashed potatoes, buttered noodles, or crusty bread.

If you’re a fan of hearty, comforting beef dinners, be sure to explore these delicious options too: Beef Pan Fried Noodles for a savory Asian twist, and Garlic Brown Sugar Lamb Ribs for a sweet and smoky alternative.

Credit: Pinterest

Ingredients You Will Need

For the Stew:

2.5–3 lbs beef chuck roast, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
6 oz bacon or pancetta, diced
1 large onion, chopped
2 carrots, sliced into thick rounds
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine (Burgundy or Pinot Noir recommended)
2 cups beef broth
1 bay leaf
4–5 sprigs fresh thyme
1 teaspoon dried parsley (or a few sprigs fresh)

For the Mushroom Garnish:

1 tablespoon butter
8 oz cremini or button mushrooms, halved or sliced
1 small shallot, minced (optional)

Cooking Time

Prep Time: 25 minutes
Cook Time: 2.5 to 3 hours
Total Time: About 3.5 hours
Serves: 6

Equipment You Will Need

Dutch oven or heavy-bottomed oven-safe pot
Wooden spoon or spatula
Tongs
Knife and cutting board
Skillet (for mushrooms)
Fine mesh strainer (optional for skimming sauce)

How to Make Beef Bourguignon: Step-by-Step

1. Brown the Bacon

In a large Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Sear the Beef

Pat the beef dry and season with salt and pepper. In batches, sear the beef in the bacon fat until browned on all sides. Remove and set aside.

3. Sauté Vegetables

Add olive oil if needed. Cook onions and carrots until softened, about 5–6 minutes. Stir in garlic and tomato paste, cooking for another 1–2 minutes.

4. Build the Stew Base

Return the beef and bacon to the pot. Sprinkle with flour, stir well, and cook for 1–2 minutes. Pour in the wine and beef broth, scraping the bottom to deglaze. Add bay leaf, thyme, and parsley. Bring to a simmer.

5. Braise Low and Slow

Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender.

6. Prepare the Mushrooms

While the stew braises, heat butter in a skillet. Add mushrooms (and shallot, if using) and sauté until golden and tender. Set aside.

7. Finish and Serve

Remove bay leaf and herb stems from the stew. Stir in the sautéed mushrooms just before serving. Adjust seasoning with salt and pepper. Serve hot over mashed potatoes, egg noodles, or crusty French bread.

Nutritional Information (Per Serving)

Calories: 580
Protein: 42g
Fat: 35g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 620mg
Cholesterol: 120mg

Tips and Variations

Best Cut of Beef: Chuck roast is ideal—it becomes tender and flavorful after slow braising.
Wine Choice: Use a dry, drinkable red wine like Pinot Noir or Burgundy. Avoid overly sweet or low-quality wine.
Vegetable Additions: Pearl onions, parsnips, or even diced turnips add depth.
Gluten-Free Option: Use a gluten-free flour blend or cornstarch slurry for thickening.
Slow Cooker Method: Brown the beef and sauté vegetables first, then combine all ingredients in a slow cooker and cook on low for 8 hours.

How to Store and Reheat

Refrigerator:
Store in an airtight container for up to 4 days. The flavor improves over time.

Freezer:
Freeze cooled stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat:
Gently reheat in a pot over low heat, stirring occasionally. Add a splash of broth or wine if needed to loosen the sauce.

Why You’ll Love This Recipe

Beef Bourguignon is rustic yet refined, deeply savory, and luxuriously tender. The combination of red wine, aromatic herbs, and slow-cooked beef creates a flavor profile that’s layered, complex, and utterly comforting. It’s a dish that feels special without being complicated, and it can be made ahead for stress-free entertaining or a rewarding weekend dinner.

The beauty of this recipe is its simplicity. With basic ingredients and proper technique, it delivers restaurant-quality results every time.

Final Thoughts

Beef Bourguignon is a true classic for good reason. Every step builds flavor—from browning the meat to simmering in red wine with herbs and aromatics. I love how the mushrooms add an earthy finishing touch, and how the sauce becomes rich and silky as it cooks.

This is one of those dishes that feels both indulgent and familiar, making it perfect for special occasions or a cozy meal with loved ones. Once you make it, you’ll understand why it’s a cornerstone of traditional French cuisine.

Credit: Pinterest

Frequently Asked Questions

Can I use stew meat instead of chuck roast?
Yes, but chuck roast offers better marbling and tenderness. Just ensure whatever cut you use is suitable for slow braising.

Can I skip the wine?
Wine is key to the flavor of this dish. If needed, substitute with additional broth and a tablespoon of balsamic vinegar, but the taste will differ.

Do I need to strain the sauce?
Not necessary, but for a more refined texture, you can strain and reduce the sauce before returning it to the beef.

What’s the best side dish for Beef Bourguignon?
Mashed potatoes, buttered noodles, polenta, or crusty bread all pair beautifully with the rich sauce.

Can I make this in advance?
Absolutely. Beef Bourguignon tastes even better the next day and is ideal for meal prep or entertaining.

For another cozy and aromatic dish that’s equally satisfying, try this Ground Beef Curry.

Sofia