If you are looking to impress your friends and family with a timeless classic that’s bursting with rich flavors and tender, melt-in-your-mouth beef, this Beef Bourguignon Recipe is exactly what you need. This iconic French stew combines robust red wine, savory bacon, fresh herbs, and a medley of vegetables, all slow-cooked to perfection. Each bite delivers a comforting warmth that feels like a big, cozy hug on a plate. Whether you’re new to French cooking or a seasoned home chef, this Beef Bourguignon Recipe is sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
This Beef Bourguignon Recipe relies on simple, wholesome ingredients that each play a vital role in creating the perfect stew. From the hearty chuck roast that becomes beautifully tender, to the layers of flavor added by bacon, aromatic herbs, and vegetables, these ingredients are all-stars for both taste and texture.
- 3 Pounds Chuck Roast or Stewing Beef: Choose well-marbled beef for tender, juicy results after slow cooking.
- 2 Teaspoons Kosher Salt: Essential for seasoning and enhancing all flavors in the dish.
- 1 Teaspoon Black Pepper: Adds subtle heat and depth without overpowering.
- 6 Slices Thick Cut Bacon: Provides a smoky backbone that infuses the stew with richness.
- 1 Onion (Thinly Sliced): Offers sweetness and texture once softened and caramelized.
- 2 Carrots (Sliced): Bring natural sweetness and color contrast.
- 3 Cloves Garlic (Minced): Adds warmth and aromatic complexity.
- 1 Tablespoon Tomato Paste: Deepens the stew’s flavor and adds slight acidity to balance richness.
- 2 Tablespoon All-Purpose Flour: Helps thicken the sauce for a luscious consistency.
- 750 Milliliter Bottle Red Wine: The heart of the dish, providing fruity, earthy notes that mingle beautifully with the beef.
- 3 Beef Bouillon Cubes: Intensify the meaty flavor and add depth to the stew base.
- 2-3 Bay Leaves: Infuse subtle herbal, slightly floral aromas.
- 2-3 Sprigs Fresh Thyme: Fresh thyme brightens and balances flavors with its distinct aroma.
- 8 Ounces Pearl Onions (Peeled): Sweet, tender bursts of flavor that complement the stew.
- 8 Ounces Mushrooms (Halved): Earthy notes and meaty texture enhance the stew’s complexity.
- 1 Tablespoon Olive Oil: Used to sauté vegetables for added flavor and richness.
- 1 Teaspoon Brown Sugar: A touch of sweetness to help caramelize the onions and mushrooms.
- 1/2 Teaspoon Salt & 1/2 Teaspoon Black Pepper: For seasoning the mushrooms and onions.
- 1 Teaspoon Fresh Thyme (Chopped): Added to vegetables for an extra herbal lift.
- Fresh Parsley for Garnish: Adds a fresh, vibrant finish to the dish.
How to Make Beef Bourguignon Recipe
Step 1: Prep and Season the Beef
Begin by preheating your oven to 350℉, setting the perfect stage for slow cooking. Pat the chuck roast dry—this is key for achieving a great sear—and sprinkle on kosher salt and black pepper evenly. This simple step ensures the beef starts building layers of flavor right away.
Step 2: Render the Bacon
Place your diced thick-cut bacon in a Dutch oven over medium heat and cook until it’s beautifully browned and crisp. This not only adds smoky flavor but also renders fat to sauté the vegetables and brown the beef, so resist the urge to drain it all away now — it’s liquid gold!
Step 3: Brown the Beef
Turn your heat to medium-high and brown the beef cubes in batches, making sure not to overcrowd the pan. Browning each piece on all sides creates a deeply flavored crust that will intensify the stew’s richness. Set the browned beef aside once done.
Step 4: Cook the Vegetables
Lower the heat to medium and add the sliced onions and carrots to the bacon fat. Stir them constantly, scraping the pan to incorporate all those tasty browned bits from the bottom. This step builds your flavor base—don’t rush it, let those veggies soften and sweeten gently.
Step 5: Add Garlic, Tomato Paste, and Flour
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant. Then sprinkle over the flour, stirring constantly until it’s fully absorbed. This flour will thicken your sauce while marrying all the elements together in one harmonious pot.
Step 6: Pour in the Wine and Add Herbs
Pour the bottle of red wine into the pot and stir, cooking over medium heat until the sauce thickens slightly. Next, return the beef to the pot along with half the cooked bacon, bay leaves, fresh thyme sprigs, and beef bouillon cubes. Mix everything well, cover, and transfer the Dutch oven to your preheated oven to roast for 1 ½ hours until the beef is tender and luxurious.
Step 7: Prepare the Onions and Mushrooms
Fifteen minutes before the beef finishes cooking, start a non-stick pan over medium heat with olive oil. Add pearl onions, mushrooms, brown sugar, salt, pepper, and chopped thyme. Cook until the sugar dissolves and the veggies soften and brown lightly. This caramelization adds wonderful sweetness and texture to the stew.
Step 8: Combine and Finish
Gently stir the cooked onions and mushrooms into the Dutch oven with the tender beef. This last step melds all those beautiful flavors, creating a stew that’s rich, comforting, and truly unforgettable.
How to Serve Beef Bourguignon Recipe
Garnishes
Fresh parsley is a classic choice for garnishing Beef Bourguignon Recipe — its bright, herbal notes provide a lovely contrast to the deep, slow-cooked flavors. Simply chop it finely and sprinkle over each serving for a pop of color and freshness.
Side Dishes
This stew shines served on a bed of creamy mashed potatoes, which soak up the luscious sauce beautifully. You can also opt for buttered noodles, crusty French bread, or even a simple green salad to lighten the meal and add crispness alongside the rich stew.
Creative Ways to Present
For a rustic yet elegant touch, serve your Beef Bourguignon Recipe in individual mini cast iron skillets or deep ramekins. This not only looks charming but helps keep each portion warm longer. Pair it with a glass of the same red wine you cooked with, and enjoy an authentic French dining experience right at home!
Make Ahead and Storage
Storing Leftovers
Beef Bourguignon Recipe actually tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat on the stove over low heat to avoid drying out the beef.
Freezing
If you want to keep your stew longer, Beef Bourguignon Recipe freezes beautifully. Transfer cooled stew into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the stew slowly over low heat on the stovetop, stirring occasionally. If the sauce has thickened too much in the refrigerator or freezer, add a splash of beef broth, water, or wine to loosen it before serving. This gentle reheating preserves its tender texture and rich flavors.
FAQs
What cut of beef is best for Beef Bourguignon Recipe?
The ideal cut is chuck roast or stewing beef that is marbled with fat. This cut becomes very tender and flavorful after slow cooking, which is essential for authentic Beef Bourguignon.
Can I use a slow cooker instead of the oven?
Absolutely! After browning your ingredients, transfer everything to a slow cooker and cook on low for 6-8 hours. This method also yields deliciously tender beef and rich sauce.
What type of red wine should I use?
Choose a dry, full-bodied red wine like Burgundy, Pinot Noir, or Merlot. Avoid sweet or overly oaky wines as they can alter the stew’s flavor balance.
Is it necessary to peel pearl onions?
Yes, peeling pearl onions improves their texture and taste. To make peeling easier, blanch them briefly in boiling water, then dunk in cold water to loosen the skins.
Can I prepare parts of this recipe ahead of time?
Definitely! You can dice and brown the beef, cook the bacon, and sauté vegetables a day ahead. Store each separately in the fridge, then assemble and cook the stew when ready.
Final Thoughts
There’s something truly magical about making and sharing this Beef Bourguignon Recipe. It’s a dish that brings people together, fills the home with unforgettable aroma, and offers comfort in every bite. Take your time with it, enjoy the process, and I promise you’ll be rewarded with a stew that feels like a warm hug from the inside out. Go ahead and dive into this classic—you’ll love the results!
Print
Beef Bourguignon Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Roasting
- Cuisine: French
Description
Beef Bourguignon is a classic French stew made with tender chuck roast braised in red wine along with bacon, vegetables, and aromatic herbs. This hearty, rich dish is perfect for a comforting dinner and is traditionally served with mashed potatoes or crusty bread.
Ingredients
Meat and Seasoning
- 3 Pounds Chuck Roast or Stewing Beef (Patted Dry and Cut into 2” Cubes)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
Bacon and Vegetables
- 6 Slices Thick Cut Bacon (Diced)
- 1 Onion (Thinly Sliced)
- 2 Carrots (Sliced)
- 3 Cloves Garlic (Minced)
- 8 Ounces Pearl Onions (Peeled)
- 8 Ounces Mushrooms (Halved)
Liquids and Flavorings
- 1 Tablespoon Tomato Paste
- 2 Tablespoons All-Purpose Flour
- 750 Milliliters Bottle Red Wine
- 3 Beef Bouillon Cubes
- 2–3 Bay Leaves
- 2–3 Sprigs of Fresh Thyme
- 1 Tablespoon Olive Oil
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Fresh Thyme (Chopped)
Garnish
- Fresh Parsley For Garnish
Instructions
- Preheat the Oven: Preheat the oven to 350℉ to prepare for roasting the beef bourguignon.
- Season the Beef: Pat the chuck roast cubes dry with paper towels, then sprinkle them evenly with kosher salt and black pepper. Set aside while preparing other ingredients.
- Cook the Bacon: Heat a Dutch oven over medium heat and add the diced bacon. Cook until the bacon is browned, crisp, and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Brown the Beef: Increase heat to medium-high and brown the chuck roast cubes in batches to avoid overcrowding, cooking each side for about 2-3 minutes until nicely seared. Transfer the browned beef to a plate and set aside.
- Sauté Aromatic Vegetables: Reduce heat to medium and add the sliced onions and carrots to the bacon fat in the pot. Stir constantly to cook the vegetables and scrape up browned bits from the bottom until softened.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant. Sprinkle the all-purpose flour over the vegetables and cook, stirring, for an additional 1-2 minutes to form a roux.
- Deglaze and Combine: Pour in the red wine and stir well, cooking over medium heat until the liquid thickens slightly. Add the browned beef, half of the cooked bacon, bay leaves, fresh thyme sprigs, and beef bouillon cubes. Stir to combine, then cover the pot.
- Roast the Beef: Place the covered Dutch oven in the preheated oven and roast for 1½ hours, or until the beef is tender and flavorful.
- Cook Pearl Onions and Mushrooms: About 15 minutes before the beef is done, heat a non-stick pan over medium heat. Add olive oil, pearl onions, mushrooms, brown sugar, salt, pepper, and fresh thyme. Stir until the sugar dissolves, then cover and cook until the onions and mushrooms are softened and slightly browned.
- Combine and Finish: Stir the cooked pearl onions and mushrooms into the beef bourguignon mixture in the Dutch oven just before serving.
- Serve: Ladle the beef bourguignon into bowls or onto plates, optionally serving over mashed potatoes. Garnish with fresh parsley for a vibrant finishing touch. Enjoy your hearty and comforting meal!
Notes
- Use a full-bodied red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for best flavor.
- Patting the beef dry before browning helps achieve a better sear and deeper flavor.
- Cooking the pearl onions and mushrooms separately helps them caramelize nicely and adds texture.
- If you cannot find pearl onions, you can substitute with small shallots or minced onions.
- This dish tastes even better the next day after flavors have melded.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
