The aroma of beef bourguignon slowly simmering in the oven is nothing short of mesmerizing. Long before you take that first bite, its deep, rich scent fills the air, promising a dish that’s both indulgent and comforting.
I first made beef bourguignon over a decade ago while attending culinary school. Back then, I prepared it over and over, perfecting the techniques of searing, stewing, and building layers of flavor in the sauce. Today, this recipe reflects those lessons—staying true to tradition while being approachable for home cooks. The result? Melt-in-your-mouth beef, perfectly seared vegetables, and a velvety red wine sauce that’s impossible to resist.
What Is Beef Bourguignon?
Beef bourguignon, or beef Burgundy, is a classic French stew featuring tender chunks of beef slow-cooked with onions, carrots, mushrooms, and herbs. The dish gets its signature depth of flavor from a rich sauce made of red wine and beef broth, transforming humble ingredients into something truly special.
Best Cut of Meat for Beef Bourguignon
The ideal choice for this dish is boneless beef chuck roast. It’s an affordable, tough cut that becomes fork-tender with slow cooking. For best results, start with a full roast rather than pre-cut stew meat, which tends to be irregularly shaped and too small. Here, we sear the beef first, then braise it in the oven for hours until it falls apart effortlessly.
Beef Bourguignon vs. Traditional Beef Stew
While similar in technique, beef bourguignon stands apart from regular beef stew in a few key ways:
- It relies heavily on red wine—a full bottle, in fact—while traditional beef stew uses little to none.
- It includes bacon, pearl onions, and mushrooms, which add richness and depth of flavor.
- The sauce is more refined, deeply infused with herbs and aromatics for a truly luxurious texture.
Ingredients for Beef Bourguignon
For the Stew:
✔️ 8 oz thick-cut bacon, chopped
✔️ 3 lb boneless beef chuck roast, cut into 2-inch cubes
✔️ 1 large yellow onion, diced
✔️ 1 medium carrot, sliced into ½-inch rounds
✔️ 3 cloves garlic, minced
✔️ 1 tbsp tomato paste
✔️ 3 tbsp all-purpose flour
✔️ 1 (750ml) bottle dry red wine (Pinot Noir, Cabernet, or Merlot)
✔️ 1 cup low-sodium beef broth
✔️ 5 sprigs fresh thyme
✔️ 2 bay leaves
✔️ 3 tsp kosher salt, divided
✔️ ¾ tsp freshly ground black pepper, divided
For the Vegetables:
✔️ 8 oz pearl onions (fresh or frozen)
✔️ 8 oz cremini mushrooms, quartered
✔️ 3 tbsp unsalted butter
For Serving (Optional):
✔️ Mashed potatoes, egg noodles, or crusty bread
How to Make Beef Bourguignon
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C) and position a rack in the lower third.
Step 2: Cook the Bacon & Sear the Beef
1️⃣ In a large Dutch oven, cook the bacon over medium heat until crispy (10-12 minutes). Remove with a slotted spoon and set aside.
2️⃣ Pat the beef cubes dry with paper towels, then season with 2 teaspoons salt and ½ teaspoon black pepper.
3️⃣ Sear half the beef in the bacon fat, browning all sides (about 2-3 minutes per side). Repeat with the remaining beef, then set aside.
Step 3: Build the Sauce
4️⃣ Add the onion and carrot to the pot. Cook until the onion softens (about 3 minutes). Stir in garlic and cook for 30 seconds.
5️⃣ Stir in tomato paste and cook until it darkens slightly (1-2 minutes). Sprinkle flour over the mixture, stirring to coat.
6️⃣ Pour in the red wine, scraping up any browned bits. Add beef broth, thyme, bay leaves, and ½ teaspoon salt.
7️⃣ Return the beef, bacon, and accumulated juices to the pot. Stir and bring to a simmer.
Step 4: Slow Cook in the Oven
8️⃣ Cover the pot and bake for 2 hours, until the beef is fall-apart tender.
Step 5: Sauté the Mushrooms & Pearl Onions
9️⃣ About 30 minutes before the beef is done, melt butter in a skillet. Add pearl onions, mushrooms, remaining salt, and black pepper. Cook until browned (12-15 minutes).
🔟 Stir the onions and mushrooms into the stew before serving. Remove bay leaves and thyme stems.
Step 6: Serve & Enjoy!
Garnish with fresh parsley if desired, and serve over mashed potatoes, egg noodles, or crusty bread.
Final Thoughts
Beef bourguignon isn’t just a meal—it’s an experience. The slow cooking, the rich aroma, and the deep, velvety sauce create a true labor of love. Whether you’re making it for a cozy Sunday dinner or a special occasion, this French classic is always worth the effort.
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