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Beef Bourguignon (boeuf bourguignon) is a classic French beef stew slowly braised in red wine with bacon, mushrooms, carrots, and onions, company-worthy comfort in one pot. Expect about 15 minutes of hands-on prep and 3 hours of gentle cooking for fork-tender beef and a savory, wine-rich sauce.
My good DC friend, two grown daughters and I went to France in 2020 for a week. The first night a local restaurant recommended their Beef Bourguignon. We were hooked and we ate Beef Bourguignon when ever a restaurant had it on their menu. Each dish was a bit different, but always delicious. Your recipe is authentic French Beef Bourguignon. It’s the only recipe I use and I always get compliments on this dish.
– BJ
Why This Version Works
We brown in batches to create maximum fond (the browned bits on the bottom of the pan which is my flavor base), deglaze properly to lift it into the sauce, and let the stew slowly simmer until the beef is tender. The result: a silky, concentrated sauce that tastes like it cooked all day, because it did.
Why you’ll love it: deeply savory, make-ahead friendly, and surprisingly simple with the right cooking method.
There aren’t a whole lot of dinners that even come close to beef bourguignon for me. It’s savory as can be and seriously hits the spot after just one serving! This isn’t your typical beef stew recipe – it’s French, so you know it’s elevated in the very best way. Vegetables, meat, bacon, garlic, red wine, beef broth.
Beef bourguignon is one of those dinner recipes that I like to make on two occasions. Either when it’s super chilly outside because it always warms me up, or when I have company coming over and I really want to impress!
I found Julia Child’s boeuf Bourguignon recipe when I was in college and fell in love immediately. The cooking process is simple enough and it cooks all in one pot! It’s a recipe I’d classify as deceptively impressive. It’s pretty easy, yet stuns, so it’s perfect for dinner parties. Essentially, you just have to cook all of the ingredients in the pot in order (scroll down to check out that order), then pop it in the oven and let everything cook nice and slow. So easy!
How to Make Beef Bourguignon
Here’s a quick look at how to make the very best beef bourguignon! Head to the bottom of this page for more detailed instructions and ingredients.
- Cook the bacon. Heat a dutch oven over medium heat and add bacon. Cook until lightly browned before transferring to a platter with a slotted spoon.
- Sear the beef. Gently pat the beef dry with paper towels before seasoning with salt and pepper. Sear the beef in bacon fat and brown on all sides. Try not to overlap the beef – work in batches if you need to. Transfer the seared beef to a plate and set aside.
- Add the veggies. Stir the carrots and onions into the pan and cook until softened. Add the mushrooms and cook until they begin to brown. Add the pearl onions and garlic. Cook for 2 more minutes.
- Turn it burgundy. Stir in the tomato paste, bay leaf and thyme. Cook for another minute or so just until it turns a burgundy color.
- Add everything back into the pot. Return the beef and bacon back to the pot along with all the juices that gathered on the platter. Stir the red wine and beef stock into the pot to combine.
- Cook it. Bring the mixture to a simmer, then cover the pot with a lid. Place it in the oven at 300°F for an hour and a half.
- Thicken it. Mix the butter and flour together in a bowl. Stir this mixture into the stew to thicken it.
- Finish it off. Return the pot to your stove top and bring it to a boil. Once boiling, lower the heat and simmer for 10-15 minutes. Season to taste before serving.
Alternate Cooking Methods
Instant Pot (Pressure Cooker)
- Sauté bacon and brown beef in batches; add aromatics.
- Add wine and stock; Pressure Cook 45 minutes, natural release 10 minutes.
- Stir in sautéed mushrooms/pearl onions; simmer on Sauté to thicken as needed.
Slow Cooker
- Brown bacon and beef on the stovetop first (key for flavor).
- Transfer to slow cooker with wine/stock and aromatics; Low 6–8 hours (or High ~3–4 hours) until tender.
- Finish with mushrooms/pearl onions on the stovetop and fold back in.
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An enameled Cast Iron Dutch Oven for under $100 that can be used to bake bread, simmer soups, roast beef, chicken and more. This is a gem in the kitchen.
Kellie’s Tips and Variations
- Pat dry, then brown in batches: Crowding steams the meat; proper browning means more fond results which results in a riche sauce.
- Deglaze thoroughly: Scrape up every browned bit, this is your flavor gold.
- Reduce with intent: A brief wine reduction before stock concentrates fruit and acidity for better balance.
- Use homemade stock. This is definitely optional, but highly recommended if you have the time! My easy homemade beef stock recipe adds the most incredible flavor to this stew.
- Use a good wine. A great rule of thumb to follow here is to only use a red wine that you’d actually drink. That way, you know you’ll like the flavor it gives the recipe. Also, avoid super sweet wines!
Variation Ideas and Substitutions
- Mushrooms: Cremini or baby bellas hold texture best; sauté separately for browning and add at the end.
- No wine: Use all stock; add a teaspoon of balsamic at the end for lift.
- Gluten-free: Thicken with cornstarch slurry instead of flour/butter.
What to Serve with Beef Bourguignon
- The Best mashed potatoes (the classic)
- Buttered noodles
- The Best Rice Pilaf
- Crusty Garlic bread for swiping the sauce
- A crisp house salad (greens + mustard vinaigrette) for balance
Beef Bourguignon Recipe
Equipment
Ingredients
- 8 ounces thick sliced bacon, cut into 1/2 inch pieces
- 3 pounds chuck roast cut into 1 inch cubes
- Kosher salt and pepper
- 1 pound carrots, sliced on the diagonal into 1 inch pieces
- 1 sweet onion, diced
- 1 pound fresh mushrooms, cut in half
- 1 cup pearl onions
- 5 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 tablespoon chopped fresh thyme
- 1 bottle red wine
- 2 cups beef stock
- 2 tablespoons butter, softened
- 3 tablespoons all purpose flour
- 1/2 cup chopped fresh parsley
Instructions
- Preheat oven to 300˚F.
- Heat a large dutch oven over medium heat.
- Add the bacon and cook until lightly browned. Transfer to a large platter with a slotted spoon and set aside.
- Dry the beef with a paper towel and season with salt and pepper.
- Working in batches, sear the beef in the bacon fat in a single layer being sure not to crowd the pan. Turn the beef to brown on all sides, approximately 3-5 minutes. Transfer to a platter and set aside.
- Add the carrots and onions to the pan and cook for 8-10 minuets or until onions begin to brown. Stir in the mushrooms and continue to cook until mushrooms begin to brown.
- Add the pearl onions and garlic cloves, continue cooking for 2 minutes.
- Stir in the tomato paste, bay leave and thyme. Cook for 1-2 minutes until the tomato paste begins to turn a dark Burgundy color.
- Return the beef and bacon back to the pot along with the juices that accumulate on the platter.
- Add the red wine and beef stock to the pot just covering the beef then stir to combine.
- Bring the stew to a simmer and cover the pot with a tight fitting lid.
- Transfer to the oven for 1 1/2 hours or until the meat is very tender.
- Combine the butter and flour in a bowl until the flour is well incorporated. Stir the mixture into the stew to thicken.
- Return the stew to the stovetop and bring to a boil. Turn the heat to low and simmer for 10-15 minutes.
- Season to taste with salt and pepper.
- Serve with parsley sprinkled on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Choose a dry, medium-bodied red you’d drink, a Burgundy/Pinot Noir is classic, but a Côtes du Rhône or Merlot also works. Avoid very oaky or sweet wines.
Yes. Use all beef stock; for brightness, add 1–2 tsp balsamic or red wine vinegar at the end to balance richness. Expect a slightly less complex finish.
Simmer to reduce; or whisk 1 Tbsp cornstarch + 1 Tbsp cold water into the simmering sauce 1–2 minutes (GF). A small beurre manié adds extra richness.
Well-marbled chuck roast (or similar stewing beef) excels here, it breaks down into tender bites while enriching the sauce.
Make-Ahead, Storage, Reheating & Freezing
- Make-Ahead: Braise fully, cool, and chill overnight, the flavor deepens and the sauce sets, making it easier to defat and reheat.
- Fridge: Store leftover Beef Bourguignon for 3–4 days in an airtight container.
- Freezer: Up to 3 months; thaw overnight in the fridge.
- Reheat: Warm gently on the stove over low heat until piping hot; add a splash of stock if the sauce has tightened.
Stay warm with more of my favorite comforting beef recipes!
- Beef Stroganoff
- Crock Pot Pot Roast
- Red Wine Braised Short Ribs
- Vegetable Beef Soup
- Mississippi Pot Roast
- Beef Stew
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One of my favorite recipes! I can’t wait to try yours. Thank you for sharing.
Thank you, Todd! I hope you love it as much as we do!
My good DC friend, two grown daughters and I went to France in 2020 for a week. The first night a local restaurant recommended their Beef Bourguignon. We were hooked and we ate Beef Bourguignon when ever a restaurant had it on their menu. Each dish was a bit different, but always delicious. Your recipe is authentic French Beef Bourguignon. It’s the only recipe I use and I always get compliments on this dish.
I love this! Thank you so much for your kind comment and for giving my recipe a try!
I have fixed this so many times, and it’s always a success. This along with Guinness beef & barley stew, are two of my family’s favorites – all year round.
Thank you for sharing so many great recipes, Kellie.
I’m new to your blog, and I’m loving it!!
That makes me so happy! I hope you stay for awhile and enjoy all the yumminess!