Name: Classic Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces; 3 1/2 lbs beef chuck, cut into 2″ pieces; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; 4 tablespoons unsalted butter, divided; 2 cups Burgundy wine, or other bold red wine; 2 cups beef stock; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 1 tablespoon Better than Bouillon beef bouillon; 2 sprigs fresh thyme; 2 bay leaves, dried or fresh; kosher salt; freshly cracked pepper

Jump to Recipe

There is something truly magical about sinking your fork into a rich, tender stew that tells the story of French countryside warmth and comfort. This Classic Beef Bourguignon Recipe is that heartwarming dish, brimming with savory beef chunks slow-cooked in red wine, earthy mushrooms, sweet pearl onions, and just the right blend of aromatics. It’s a beautiful harmony of flavors and textures that feels fancy enough for a special occasion but cozy enough for a weeknight hug from the kitchen. Let me take you through the steps to create this unforgettable meal that everyone will ask you to make again and again.

In a white bowl, there is a thick layer of creamy, smooth mashed potatoes with a soft yellow color and a sprinkle of black pepper on top. On one side of the bowl, there is a rich brown stew made of chunky pieces of dark brown beef, whole small carrots in bright orange, slices of mushrooms in light brown, and small round potatoes in a pale yellow shade, all covered in a glossy, thick dark brown gravy. Fresh green chopped chives are sprinkled over both the mashed potatoes and stew, adding a bright contrast. A silver spoon is partially placed in the bowl, resting on the mashed potatoes. The bowl sits on a white marbled surface with a beige and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Classic Beef Bourguignon Recipe are straightforward yet essential, each playing a crucial role in building its deep, complex flavors. From the smoky bacon that starts off the base, to the robust Burgundy wine that lends a velvety richness, every component adds its unique touch. Let’s break down what you’ll need to get started.

Bacon (5 strips, cut into 1″ pieces): Adds smoky fat and depth to the stew’s base flavor.
Beef chuck (3 1/2 lbs, cut into 2″ pieces): The star of the dish that becomes beautifully tender with slow cooking.
Unsalted butter (4 tablespoons, divided): For sautéing vegetables and mushrooms to a perfect golden finish.
Yellow onion (1, chopped): Provides sweetness and a gentle bite that balances the richness.
Carrots (3 large, peeled and chopped): Offer earthy sweetness and a pop of color.
Garlic cloves (5, minced): Infuses warmth and a soothing aromatic foundation.
Tomato paste (2 tablespoons): Deepens the flavor with concentrated umami and slight acidity.
All-purpose flour (3 tablespoons): Helps to thicken the sauce to a luscious consistency.
Burgundy wine or other bold red wine (2 cups): Brings that classic fruity and tannic character essential to the dish.
Beef stock (2 cups): Enhances the meaty backbone and supports sauce richness.
Better than Bouillon beef bouillon (1 tablespoon): Reinforces deep savory tones.
Fresh thyme (2 sprigs): Adds an herbaceous freshness that brightens the stew.
Bay leaves (2, dried or fresh): Provide subtle floral and herbal notes.
Frozen pearl onions (10 oz, defrosted and drained): Little sweet bursts that soften beautifully during cooking.
Cremini mushrooms (16 oz, quartered): Earthy umami gems that soak up all the rich sauce.
Kosher salt and freshly cracked pepper: For seasoning at just the right moments.

How to Make Classic Beef Bourguignon Recipe

Step 1: Render the Bacon

Start by warming your 5-quart Dutch oven over medium-low heat and adding those lovely bacon pieces. Slowly cook them until they’re browned and have released their flavorful fat. This fat will form the foundation of your stew, so don’t rush it. Use a slotted spoon to scoop out the crispy bacon and set it aside — you’ll add it back later for that perfect smoky pop.

Step 2: Sear the Beef

Season your beef cubes generously with salt and pepper. Turn the heat to medium-high and sear the beef in the bacon fat until all sides boast a gorgeous brown crust. This browning is where much of the flavor develops, so take your time and do it in batches if needed to avoid overcrowding the pan. Once browned, remove your beef to rest for now.

Step 3: Sauté the Veggies

Lower the heat slightly and add 2 tablespoons of butter to the pot. Toss in the chopped onions and carrots, sautéing for a few minutes until they soften just a bit. Then add minced garlic cooking for another minute to coax out that irresistible aroma. Follow with the tomato paste; cooking it until it darkens adds a deep umami roar. Sprinkle in the flour and stir constantly to toast it lightly — this will help thicken the luscious stew sauce later on.

Step 4: Add Wine, Stock, and Herbs

Pour in the bold red wine and use a spoon to scrape up all those delicious browned bits stuck to the bottom of the pot. Then stream in the beef stock along with the beef bouillon for extra meaty depth. Return the beef and crispy bacon to the pot, nestling in your thyme sprigs and bay leaves. Cover and transfer your pot to a 350°F oven to simmer slowly for about 2 hours and 30 minutes — the magic of slow cooking that turns beef soft and flavorful.

Step 5: Cook Mushrooms and Pearl Onions

While waiting, melt the remaining butter in a skillet on medium-high. Add the cremini mushrooms and cook until they develop a lovely brown sear. Toss in the pearl onions and sauté for an additional 5 minutes until those little sweetness bombs also brown nicely. Season with salt and freshly cracked pepper to taste.

Step 6: Final Assembly and Finishing

When your beef has been braising and is tender, take it out of the oven and fold in the mushrooms and pearl onions. Return the covered pot to the oven for another 45 to 60 minutes, allowing all the elements to harmonize beautifully. After removing it, let the stew rest covered for 30 minutes—this short wait lets the flavors deepen and the sauce thicken just right before serving.

How to Serve Classic Beef Bourguignon Recipe

Classic Beef Bourguignon Recipe - Recipe Image

Garnishes

Simple garnishes can elevate your Classic Beef Bourguignon Recipe on the table. Freshly chopped parsley offers a pop of green freshness that balances the richness. A sprinkle of grated lemon zest can brighten the dish subtly if you want to add a hint of contrast. Crispy fried shallots are a decadent touch if you like extra texture — these little details make all the difference.

Side Dishes

Traditionally, this stew is served with comforting mashed potatoes or buttered egg noodles that soak up the sumptuous sauce like a dream. For something lighter, crusty French bread works wonderfully to mop up every last drop. Roasted root vegetables or a simple green salad with a tangy vinaigrette also pair beautifully, cutting through the stew’s richness.

Creative Ways to Present

Transform your Classic Beef Bourguignon Recipe into a stunning centerpiece by serving it in rustic individual cocottes or mini Dutch ovens; it makes dinner feel extra special. Layer it over creamy polenta for a twist or stuff it inside puff pastry shells to wow your guests at a dinner party. No matter how you plate it, the hearty, comforting soul of this dish always shines through.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors continue to develop overnight, making the dish taste even better the next day. Just reheat gently on the stovetop or in the microwave until warmed through.

Freezing

This Classic Beef Bourguignon Recipe freezes beautifully. Cool it completely before transferring to freezer-safe containers or heavy-duty zip bags. It can keep well in the freezer for up to 3 months, making it a perfect make-ahead meal for busy days when you want a touch of comfort waiting for you.

Reheating

For the best texture and taste, thaw frozen stew overnight in the refrigerator. Reheat slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water can help revive the sauce if it thickened too much during storage. Avoid boiling as that can toughen the meat.

FAQs

Can I use a different cut of beef for this recipe?

Beef chuck is ideal for this Classic Beef Bourguignon Recipe because it becomes tender and flavorful during slow cooking. You can use other braising cuts like brisket or short ribs, but avoid leaner cuts as they may dry out.

Is it necessary to use Burgundy wine?

While Burgundy is traditional and adds authentic flavor, you can substitute with any good-quality dry red wine that you enjoy drinking. Just avoid cooking wines or anything too sweet.

Can I make this recipe in a slow cooker?

Yes! After the searing and sautéing steps, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the mushrooms and pearl onions during the last hour so they don’t get too soft.

How thick should the sauce be?

The sauce should be rich and slightly thickened so it coats the back of a spoon. The flour and slow cooking help achieve this texture. If it’s too thin, simmer uncovered on the stovetop to reduce it.

What wine should I serve alongside this dish?

Pair your Classic Beef Bourguignon Recipe with the same wine you use for cooking or a similar medium- to full-bodied red like Pinot Noir, Merlot, or a smooth Cabernet Sauvignon for a harmonious dining experience.

Final Thoughts

You truly cannot go wrong with this Classic Beef Bourguignon Recipe. It’s the kind of meal that invites lingering conversations, cozy evenings, and inevitable seconds. Every ingredient works in harmony to deliver deep richness and incredible comfort. Give it a try—you’ll find it’s not just a recipe but an experience worth sharing with friends and family, time and time again.