There’s something truly magical about a dish like Classic Beef Bourguignon Recipe—a rich, hearty stew that’s been cherished for generations. Tender chunks of beef simmered in red wine, paired with earthy mushrooms, carrots, and pearl onions, all infused with the flavors of fresh herbs and garlic. It’s comfort food at its most elegant!
Whether you’re planning a cozy dinner at home or a special occasion feast, this recipe is guaranteed to impress. And guess what? While it may sound fancy, it’s easier to make than you might think!
Want to save this recipe for later? Don’t forget to subscribe to my email list for more classic and flavorful recipes like this, sent straight to your inbox!
Why You’ll Love This Classic Beef Bourguignon Recipe
- Rich, Deep Flavors: The combination of red wine, beef stock, and fresh herbs creates a flavorful sauce that tastes like it’s been simmering all day.
- Perfect for Entertaining: While it takes a little time to cook, most of it is hands-off, making it a showstopping yet low-effort dish.
- Melt-in-Your-Mouth Beef: The slow-cooking process ensures every bite of beef is fork-tender and infused with flavor.
- A French Classic Made Simple: This recipe makes Beef Bourguignon accessible for home cooks without sacrificing authenticity.
What Does Beef Bourguignon Taste Like?
Beef Bourguignon tastes like pure comfort in every bite. The beef is tender and infused with a rich, savory wine sauce, complemented by the sweetness of carrots, onions, and the earthiness of mushrooms. The dish has a complex, layered flavor with hints of garlic, thyme, and smoky bacon, making it an irresistible classic.
Ingredients for Beef Bourguignon
Here’s what you’ll need to create this rich and flavorful French stew:
- Beef Chuck or Brisket: Cut into 2-inch cubes for the perfect bite.
- Bacon: Adds a smoky depth to the dish.
- Carrots: Sliced into thick rounds for sweetness.
- Pearl Onions: These small onions add a subtle sweetness and hold their shape beautifully.
- Mushrooms: Cremini or white button mushrooms work well.
- Garlic: Minced for aromatic flavor.
- Red Wine: A dry wine like Burgundy, Pinot Noir, or Cabernet Sauvignon is ideal.
- Beef Stock: Adds richness to the sauce.
- Tomato Paste: Enhances the depth of flavor and adds a slight tang.
- Flour: Used to lightly coat the beef and thicken the sauce.
- Fresh Herbs: Bay leaf and thyme bring out the classic French flavors.
- Butter and Olive Oil: For searing the beef and vegetables.
- Salt & Pepper: To season everything perfectly.
Tools You’ll Need
This recipe doesn’t require fancy equipment, but a few key tools will help ensure success:
- A Dutch oven or heavy-bottomed pot with a lid for slow cooking.
- A large skillet for browning the beef and bacon.
- A wooden spoon for stirring.
- A sharp knife and cutting board for prepping your ingredients.
How to Make Classic Beef Bourguignon
This recipe may take a little time, but the steps are simple and so worth it. Here’s how to make it:
Step 1: Prep the Beef
Pat the beef cubes dry with paper towels and season with salt and pepper. Dust them lightly with flour, shaking off any excess.
Step 2: Cook the Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 3: Sear the Beef
In batches, sear the beef in the bacon fat until browned on all sides. Don’t overcrowd the pot to ensure a good sear. Remove the beef and set aside.
Step 4: Sauté the Vegetables
In the same pot, add the carrots, pearl onions, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
Step 5: Deglaze the Pot
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
Step 6: Build the Sauce
Add the beef stock, tomato paste, bay leaf, and thyme to the pot. Return the beef and bacon to the pot, along with any juices that collected. Stir well to combine.
Step 7: Simmer
Cover the pot with a lid and place it in a preheated oven at 325°F (165°C). Let it simmer for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
Step 8: Finish and Serve
Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh thyme or parsley, over mashed potatoes, egg noodles, or crusty bread.
What to Serve with Beef Bourguignon
Beef Bourguignon is a hearty dish that pairs well with simple, comforting sides:
- Mashed Potatoes: Creamy potatoes soak up the rich sauce beautifully.
- Buttered Egg Noodles: A traditional and delicious pairing.
- Crusty French Bread: Perfect for sopping up every last drop of sauce.
- Roasted Vegetables: Green beans or Brussels sprouts add a fresh, vibrant touch.
Tips for the Best Beef Bourguignon
- Use the Right Wine: Choose a dry red wine that you enjoy drinking. The better the wine, the better the sauce!
- Sear in Batches: Avoid overcrowding the pan when searing the beef to ensure a good crust.
- Cook Low and Slow: Let the beef simmer gently to develop deep flavors and ensure it becomes tender.
- Prep Ahead: This dish tastes even better the next day, so feel free to make it ahead and reheat before serving.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven.
- Freezer: Freeze Beef Bourguignon for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving.
Frequently Asked Questions
Can I Make Beef Bourguignon Without Wine?
Yes, you can substitute the wine with additional beef stock and a tablespoon of balsamic vinegar for acidity.
Can I Use a Slow Cooker Instead?
Absolutely! After deglazing the pot, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
What Cut of Beef is Best for Beef Bourguignon?
Cuts like chuck, brisket, or stewing beef work best because they become tender with slow cooking.
A Timeless Classic
This Classic Beef Bourguignon Recipe is a timeless dish that brings elegance and comfort to any table. Perfect for a weekend dinner, a special celebration, or when you simply want to treat yourself to something extraordinary.
Looking for more cozy, beefy recipes? Check these out:
- Beef and Broccoli Recipe: Quick, Easy, and Flavor-Packed
- Mozzarella-Stuffed Meatloaf Recipe: The Ultimate Comfort Food
- The Best Baked Meatballs Recipe
If you try this recipe, I’d love to see your photos and hear your thoughts! Share your creations with me on Pinterest or leave a comment below.
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 30g
- Carbs: 12g
- Fat: 28g
- Sodium: 700mg
Ready to savor this French classic? Let’s get cooking! 🍷
Print
Classic Beef Bourguignon Recipe
- Total Time: 3 hours 30 minutes
Description
This Classic Beef Bourguignon Recipe is the ultimate comfort food—hearty, flavorful, and irresistibly rich! Slowly simmered beef is bathed in a red wine and beef stock sauce, with tender carrots, pearl onions, mushrooms, and aromatic herbs creating a dish that feels both luxurious and deeply satisfying. Whether you’re making this for a cozy family dinner or an impressive holiday meal, this timeless French stew is sure to be a showstopper. Serve it with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce!
Ingredients
- For the Beef Bourguignon:
- 2 lbs (900g) beef chuck or stewing beef, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 oz (115g) bacon, diced
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups (500ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (500ml) beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- For the Garnish:
- 8 oz (225g) pearl onions, peeled
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef:
Preheat your oven to 350°F (175°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside. - Cook the Bacon:
In the same Dutch oven, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside with the beef. - Sauté Vegetables:
Add the remaining olive oil if needed, then sauté the onions, carrots, and garlic until softened, about 5 minutes. Stir in the flour and cook for 1-2 minutes, creating a light roux. - Deglaze the Pan:
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock, tomato paste, thyme, bay leaves, and the browned beef and bacon. Stir well to combine. - Simmer and Bake:
Bring the mixture to a simmer, then cover and transfer the Dutch oven to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. - Prepare Garnish:
While the stew is baking, melt butter in a skillet over medium heat. Sauté the pearl onions and mushrooms until golden brown and tender, about 10 minutes. - Combine and Serve:
Once the stew is done, stir in the cooked onions and mushrooms. Discard the bay leaves, taste, and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot over mashed potatoes or with crusty bread!
Notes
- Wine Selection: Use a dry red wine, preferably Burgundy or Pinot Noir, for authentic flavor.
- Make It Ahead: Beef Bourguignon tastes even better the next day! Store in the fridge overnight, then reheat gently before serving.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend or cornstarch slurry.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 190
- Category: Dinner
- Method: Slow-Cooked, Braised
- Cuisine: French
Keywords: Classic Beef Bourguignon Recipe, French beef stew, red wine beef stew, comfort food recipe
2 thoughts on “Classic Beef Bourguignon Recipe”