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Classic Beef Bourguignon (Tender Beef in a Rich Red Wine Sauce!)

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This Classic Beef Bourguignon is a masterpiece of French cuisine! It's a rich, hearty, and incredibly flavorful stew featuring tender chunks of beef, slow-cooked in red wine with bacon, onions, carrots, mushrooms, and aromatic herbs. I love how this recipe is both elegant and comforting, perfect for a special occasion or a cozy weekend dinner. It takes some time and patience, but the results are absolutely worth it. Get ready for a dish that will transport you to the heart of France!

Why You'll Love This Beef Bourguignon

  • Tender and Flavorful Beef: Slow cooking the beef chuck in red wine and broth results in incredibly tender and flavorful meat.
  • Rich and Complex Sauce: The combination of red wine, beef broth, tomato paste, and herbs creates a deeply flavorful and complex sauce.
  • Classic French Cuisine: This recipe captures the authentic flavors of traditional Beef Bourguignon.
  • Perfect for Special Occasions: This dish is impressive enough for a dinner party or a holiday meal.
  • Make-Ahead Friendly: This stew tastes even better the next day, making it perfect for meal prepping.
Ingredients for Classic Beef Bourguignon, including beef chuck, carrots, onions, and red wine.

Ingredients for Classic Beef Bourguignon

Here's what you'll need to make this iconic French stew. The full list with measurements is in the recipe card below.

Main Ingredients

  • Bacon, cut into 1" pieces (Meat)
  • Beef chuck, cut into 2" pieces (Meat)
  • Unsalted butter, divided (Fat)
  • Yellow onion, chopped (Vegetable)
  • Large carrots, peeled and chopped (Vegetable)
  • Garlic cloves, minced (Aromatic)
  • Tomato paste (Concentrate)
  • All-purpose flour (Thickener)
  • Burgundy wine (or other bold red wine) (Liquid)
  • Beef stock (Liquid)
  • Better than Bouillon beef bouillon (Flavoring) Specific brand mentioned
  • Fresh thyme (Herb)
  • Bay leaves, dried or fresh (Herb)
  • Frozen pearl onions, defrosted and drained (Vegetable)
  • Cremini mushrooms, quartered (Fungi)

Seasoning

  • Kosher salt (Seasoning)
  • Freshly cracked pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Classic Beef Bourguignon as is, but here are a few ideas for variations:

  • Different Vegetables: Add some parsnips, celery root, or turnips to the stew.
  • Add More Herbs: Include some fresh parsley or rosemary along with the thyme.
  • Make it Spicy: Add a pinch of red pepper flakes to the stew.
  • Different Wine: Use a different type of dry red wine, such as Cabernet Sauvignon or Merlot.
Searing the beef for Classic Beef Bourguignon in a Dutch oven.

How to Make Classic Beef Bourguignon

Let me show you how to make this incredibly flavorful and comforting Classic Beef Bourguignon:

Preheat Oven

  1. I preheat an oven to 350°F (175°C).

Render the Bacon

  1. I add the chopped bacon to my Dutch oven.
  2. I turn the heat to medium-low and cook the bacon, stirring occasionally, until it's browned and has released some of its fat.
  3. I use a slotted spoon to remove the bacon from the pan and transfer it to a small bowl.

Sear the Beef

  1. I season the cubes of beef all over with salt and pepper.
  2. I increase the heat on the Dutch oven to medium-high and sear the beef on all sides until browned. I may need to do this in batches to avoid overcrowding the pot.
  3. I remove the beef from the pan and set it aside.

Sauté the Vegetables

  1. I decrease the heat to medium and add 2 tablespoons of the butter.
  2. I add the chopped onions and carrots to the pot and sauté for 2-3 minutes, while stirring often.
  3. I add the chopped garlic and cook for another minute.
  4. Then, I add the tomato paste and cook for 2-3 minutes, stirring often, until the paste has darkened in color.
  5. Once the tomato paste is ready, I sprinkle the flour over the top and stir well to incorporate. I cook for 2-3 minutes, stirring constantly.

Add Wine, Stock, and Herbs

  1. I add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot.
  2. I add in the beef broth and bouillon and bring to a simmer.
  3. I add the beef and bacon back to the pot, along with the thyme and bay leaves.

Oven Braise

  1. I cover the pot and transfer it to the preheated oven.
  2. I cook for 2 ½ hours.

Add Mushrooms and Pearl Onions

  1. Around the 2 ½ hour mark, I melt the remaining butter in a skillet over medium-high heat.
  2. Once the butter is hot and foamy, I add the mushrooms and cook until browned.
  3. I add the pearl onions and cook for another 5 minutes, until browned.
  4. I season with salt and pepper.

Finish in Oven

  1. I remove the beef bourguignon from the oven and add the mushrooms and onions.
  2. I return it to the oven until the beef is very tender, another 45-60 minutes.
  3. I remove it from the oven and leave it covered for 30 minutes before serving.

Tips and Tricks for the BEST Beef Bourguignon

Here are my secrets for making this stew truly exceptional:

  • Use Beef Chuck Roast: Chuck roast is the best cut for beef bourguignon because it becomes incredibly tender when slow-cooked.
  • Sear the Beef Well: Searing the beef creates a flavorful crust and adds depth to the sauce.
  • Don't Overcrowd the Pot: Sear the beef in batches if necessary to ensure it browns properly.
  • Low and Slow is Key: Cooking the stew at a low temperature for a long time is essential for breaking down the tough connective tissue in the beef and making it incredibly tender.
  • Deglaze the Pot: Deglazing the pot with red wine after browning the beef adds a lot of flavor to the sauce.
  • Fresh Herbs: Fresh thyme adds a wonderful aroma and flavor to the dish.

How to Serve

This Classic Beef Bourguignon is delicious served with:

  • Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment.
  • Buttered Noodles: Egg noodles or other pasta tossed with butter are also a great choice.
  • Crusty Bread: Serve with a side of crusty bread for soaking up the delicious sauce.
  • Polenta: Creamy polenta
Classic Beef Bourguignon served over mashed potatoes, garnished with fresh herbs.

Make Ahead and Storage

This stew tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the beef bourguignon for up to 3 months.

FAQs about Classic Beef Bourguignon

  • Can I use a different cut of beef?
    • While chuck roast is the best choice, you can also use brisket or round roast.
  • Can I make this in a slow cooker?
    • Yes, you can make this in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
  • Can I make this without the wine?
    • The wine adds a lot of flavor to the stew, but you can substitute it with additional beef broth.

Enjoy this incredibly tender and flavorful Classic Beef Bourguignon! It's a comforting and satisfying meal that's perfect for a special occasion or a cozy night in.

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Searing the beef for Classic Beef Bourguignon in a Dutch oven.

Classic Beef Bourguignon

  • Author: Caoimhe Byrne
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 1x
  • Category: Main Course, Stew
  • Cuisine: Frensh
Print Recipe

Description

This Classic Beef Bourguignon is a rich and flavorful French stew. Tender chunks of beef are braised in red wine with bacon, onions, carrots, mushrooms, and herbs, resulting in a deeply satisfying and comforting meal.

Ingredients

Scale
  • 5 strips bacon, cut into 1-inch pieces
  • 3 ½ pounds beef chuck roast, cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 cups Burgundy wine (or other dry, full-bodied red wine, such as Cabernet Sauvignon or Merlot)
  • 2 cups beef stock (low-sodium recommended)
  • 1 tablespoon Better Than Bouillon beef base (or 1 beef bouillon cube, crumbled)
  • 2 sprigs fresh thyme
  • 2 bay leaves (dried or fresh)
  • 10 ounces frozen pearl onions, defrosted and drained
  • 16 ounces cremini mushrooms, quartered
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Render Bacon: In a large Dutch oven over medium-low heat, cook the bacon pieces, stirring occasionally, until they are browned and crispy, and the fat has rendered. Use a slotted spoon to remove the cooked bacon from the pot and transfer it to a small bowl. Set aside. Leave the bacon fat in the pot.

  3. Season and Sear Beef: Season the beef chuck cubes generously on all sides with kosher salt and freshly ground black pepper. Increase the heat under the Dutch oven to medium-high. Sear the beef cubes in the bacon fat, in batches if necessary to avoid overcrowding the pot, until they are well browned on all sides. Remove the seared beef from the pot and set it aside on a plate.

  4. Sauté Vegetables: Reduce the heat to medium. Add 2 tablespoons of the butter to the Dutch oven. Once melted, add the chopped onion and carrots. Sauté for 2-3 minutes, stirring frequently, until the vegetables begin to soften.

  5. Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for about 1 minute, or until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until the paste darkens in color.

  6. Add Flour: Sprinkle the flour evenly over the vegetables and tomato paste. Stir well to incorporate and cook for 2-3 minutes, stirring constantly, to create a roux.

  7. Deglaze with Wine: Pour the red wine into the pot. Use a silicone spatula or wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This adds a lot of flavor to the stew.

  8. Add Broth and Bouillon: Add the beef stock and Better Than Bouillon (or crumbled bouillon cube) to the pot. Stir well to combine. Bring the mixture to a simmer.

  9. Return Beef and Bacon: Return the seared beef and the cooked bacon to the pot.

  10. Add Herbs: Add the fresh thyme sprigs and bay leaves to the pot.

  11. Braise in Oven (Covered): Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven. Braise for 2 ½ hours.

  12. Prepare Mushrooms and Pearl Onions: While the beef is braising, prepare the mushrooms and pearl onions. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is hot and foamy, add the quartered cremini mushrooms. Cook, stirring occasionally, until the mushrooms are browned.

  13. Add Pearl Onions: Add the defrosted and drained pearl onions to the skillet with the mushrooms. Cook for another 5 minutes, stirring occasionally, until the onions are lightly browned. Season with salt and pepper to taste.

  14. Add Mushrooms and Onions to Stew: After the beef has braised for 2 ½ hours, carefully remove the Dutch oven from the oven. Add the cooked mushrooms and pearl onions to the stew. Stir gently to combine.

  15. Continue Braising (Covered): Return the covered Dutch oven to the oven and continue to braise for another 45-60 minutes, or until the beef is very tender and easily shredded with a fork.

  16. Rest: Remove the Dutch oven from the oven. Leave the lid on and let the stew rest for 30 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.

  17. Remove Herbs and Serve: Remove the thyme sprigs and bay leaves before serving. Ladle the Beef Bourguignon into bowls and serve hot.

Notes

  • Beef Chuck: Beef chuck roast is the best cut for this recipe because it becomes very tender when slow-cooked.
  • Red Wine: Use a dry, full-bodied red wine, such as Burgundy, Cabernet Sauvignon, or Merlot. The wine adds depth and richness to the sauce.
  • Better Than Bouillon: Better Than Bouillon is a concentrated stock base that adds a lot of flavor. You can substitute a crumbled beef bouillon cube, but the flavor will be slightly different.
  • Pearl Onions: Frozen pearl onions are convenient, but you can use fresh pearl onions if you prefer. If using fresh, you'll need to peel them.
  • Mushrooms: Cremini mushrooms are recommended, but you can use other types of mushrooms, such as button mushrooms or shiitake mushrooms.
  • Serving Suggestions: Serve Beef Bourguignon over mashed potatoes, egg noodles, polenta, or crusty bread. A green salad is a nice accompaniment.
  • Make-Ahead: This stew can be made ahead of time and reheated. The flavors will actually improve over time.
  • Storage: Store in the fridge.

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