This classic Beef Bourguignon recipe is the ultimate comfort food. Tender bites of beef are served in a thick savory gravy amongst onions, mushrooms, carrots and more. The low and slow cooking process really infuses the meat and veggies with flavor from the beef stock, red wine, garlic and herbs. It’s so hearty and anything but bland!

Two bowls of beef bourguignon are placed next to a full skillet.

Beef Bourguignon

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 steak and potatoes – it’s French, so you know it’s elevated in the very best way. Vegetables, meat, bacon, garlic, red wine, beef broth… Those are just some of the key players here that make this recipe so good!

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! Trust me, everyone has a clean plate when they leave the dinner table after they’re served this seriously satisfying meal. There’s usually not much room for dessert, either.

The cooking process for this recipe is simple enough and it even takes place 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!

A dutch oven is filled with cooked beef bourguignon.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Thicken it. Mix the butter and flour together in a bowl. Stir this mixture into the stew to thicken it.
  8. 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.

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A bite of beef is pierced by a fork and held above a bowl.

Tips and Variations to Try

Check out these notes before making your own beef bourguignon:

  • Make it gluten-free. All you need to do is swap the flour with cornstarch to thicken the stew. All of the other ingredients should be naturally gluten-free already.
  • 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!
Herbs garnish a bowl filled with mashed potatoes and beef bourguignon.

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A dutch oven is filled with cooked beef bourguignon.

Get the Recipe: Beef Bourguignon Recipe

Classic Beef Bourguignon is a savory stew made with beef braised in red wine, vegetables and stock. Rich with flavor, it's easy to make, hearty and comforting.
5 from 1 vote


  • 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


  • 1 dutch oven


  • 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.


Beef Bourguignon is a great meal to make in advance as the flavor is even more intense 24 hours later.
Calories: 587kcal, Carbohydrates: 21g, Protein: 41g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 528mg, Potassium: 1376mg, Fiber: 4g, Sugar: 9g, Vitamin A: 9927IU, Vitamin C: 17mg, Calcium: 92mg, Iron: 6mg