Love Beef Bourguignon? So do we! If you're into Stew or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Beef Bourguignon
- Ultimate comfort food: Tender beef and silky sauce create a hug in a bowl.
- Incredible aroma: Your house will smell amazing as it slow-cooks.
- Better next day: Flavors deepen overnight, making it perfect for making ahead.
- Fancy but unfussy: A French classic that relies on patience, not complicated techniques.
Ingredients & Tools
- 1.5 kg beef chuck, cut into 5-cm cubes
- 200 g bacon lardons or thick-cut bacon, chopped
- 2 large yellow onions, roughly chopped
- 3 medium carrots, sliced into 1-cm rounds
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 750 ml full-bodied red wine (like Pinot Noir or Côtes du Rhône)
- 500 ml good-quality beef stock
- 1 bouquet garni (fresh thyme, bay leaf, and parsley tied together)
- 250 g pearl onions, peeled
- 300 g cremini mushrooms, halved if large
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- To taste salt and freshly ground black pepper
Tools: A large Dutch oven or heavy-bottomed oven-safe pot with a lid, tongs, a wooden spoon, and a small skillet.
Notes: Don’t be intimidated by the ingredient list—most are pantry staples. Use a good red wine you’d actually enjoy drinking.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 45 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 30 minutes | Cook Time: 3 hours 30 minutes | Total Time: 4 hours
Before You Start: Tips & Ingredient Notes
- Choosing the right beef. Chuck roast is your best friend here. It has great marbling, which means it will break down and become fork-tender during the long, slow cook. Avoid lean cuts like sirloin, as they can become tough.
- Don’t skip the wine reduction. After you add the wine, let it bubble and reduce for a few minutes. This cooks off the harsh alcohol and concentrates the flavor, which is key to a rich, not boozy, sauce.
- Pat your beef dry. This might seem like a small thing, but dry beef sears much better than wet beef. You’ll get a beautiful, brown crust that adds tons of flavor to the entire dish.
- Peeling pearl onions made easy. To make your life simpler, blanch the pearl onions in boiling water for one minute, then transfer them to an ice bath. The skins will slip right off with a gentle squeeze.
How to Make Beef Bourguignon
Step 1: Preheat your oven to 160°C (325°F). Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is your foundation for flavor, so don’t be shy. Heat one tablespoon of olive oil in your Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a dark brown crust forms on all sides. This should take about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
Step 2: In the same pot, lower the heat to medium and add the bacon lardons. Cook until they’re crispy and have rendered their fat, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside with the beef. You’ll notice all those lovely browned bits (the fond) at the bottom of the pot—that’s pure flavor gold.
Step 3: Add the remaining tablespoon of oil if needed, then add the chopped onions and carrots. Sauté for about 8-10 minutes, scraping the bottom of the pot to lift the fond, until the vegetables have softened and started to take on a little color. Stir in the minced garlic and tomato paste and cook for one more minute until fragrant.
Step 4: Sprinkle the flour over the vegetable mixture and stir constantly for two minutes. This will cook out the raw flour taste and help thicken the stew later. Now, pour in the red wine, stirring to incorporate everything and deglaze the pot. Let it come to a simmer and cook for about 4-5 minutes until the wine has reduced slightly and lost its sharp alcoholic smell.
Step 5: Return the beef and bacon to the pot, along with any accumulated juices. Pour in the beef stock until the meat is just barely submerged. Tuck the bouquet garni into the center of the stew. Bring everything to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Step 6: Let it braise for about 2.5 to 3 hours. You’ll know it’s ready when the beef is incredibly tender and practically falls apart when poked with a fork. About 30 minutes before the stew is done, heat a small skillet over medium heat with a dab of butter. Sauté the pearl onions and mushrooms until they are golden brown and tender, about 8-10 minutes.
Step 7: Carefully remove the Dutch oven from the oven. Stir in the sautéed mushrooms and pearl onions. At this point, you can skim off any excess fat from the surface if you like. Let the stew rest, uncovered, for about 15 minutes before serving. This allows the sauce to settle and the flavors to harmonize. The final sauce should be glossy and coat the back of a spoon beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Freeze for up to 3 months in freezer-safe containers.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate vehicle for that rich sauce. Their smooth, buttery texture is the perfect contrast to the hearty stew.
- Buttered Egg Noodles — A simple, classic pairing that lets the Bourguignon be the star. They’re light and won’t compete with the deep flavors.
- Crusty Baguette — Essential for sopping up every last drop of that incredible sauce from the bottom of your bowl. Don’t let any go to waste!
Drinks
- A Glass of the Same Red Wine — It just makes sense. Drinking the wine you cooked with ties the whole experience together beautifully.
- A Rich Belgian Ale — The malty, slightly sweet notes of a Dubbel or Tripel can stand up to the robust flavors of the dish.
Something Sweet
- Dark Chocolate Mousse — A light, airy dessert that provides a bittersweet, elegant finish after such a rich meal.
- Poached Pears — Gently spiced with cinnamon and star anise, they offer a fresh, fragrant endnote that cleanses the palate.
Top Mistakes to Avoid
- Mistake: Crowding the pot when searing the beef. If you add too much beef at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on that crucial brown crust and all the flavor it provides. I’ve messed this up before too, thinking I could save time—trust me, it’s worth the extra few minutes to do it in batches.
- Mistake: Using a cheap, “cooking” wine. If you wouldn’t drink it, don’t cook with it. The wine is a primary flavor, and a low-quality one can make the entire stew taste sour or metallic.
- Mistake: Boiling the stew instead of braising it. Once it’s in the oven, you want a gentle, steady heat. A rolling boil will make the beef tough and stringy. Low and slow is the name of the game.
- Mistake: Adding the mushrooms and onions too early. If you put them in at the beginning, they’ll completely disintegrate over the long cooking time. Sautéing them separately and adding them at the end ensures they keep their texture and fresh flavor.
Expert Tips
- Tip: Make it a day ahead. The flavors have more time to meld and develop in the fridge overnight. Simply reheat it gently on the stovetop the next day—it will taste even more incredible.
- Tip: Don’t rush the sear. Wait until you see a proper brown crust form on the beef before you try to move it. It should release from the pot naturally when it’s ready. This is where a lot of the stew’s deep, savory base comes from.
- Tip: Skim the fat for a silkier sauce. After cooking, let the stew sit for 10 minutes. The fat will rise to the top, and you can easily skim it off with a spoon. This gives you a cleaner, more refined sauce that’s not greasy.
- Tip: Thicken the sauce at the end if needed. If your sauce is a bit thinner than you’d like after resting, you can mix a tablespoon of softened butter with a tablespoon of flour to make a paste (a beurre manié). Whisk small bits of this into the simmering stew until it reaches your desired consistency.
FAQs
Can I make Beef Bourguignon in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker. Simply follow the steps for searing the beef and sautéing the initial vegetables and bacon on the stovetop. Then, transfer everything to your slow cooker, add the liquids and herbs, and cook on low for 7-8 hours. Add the sautéed mushrooms and pearl onions in the last 30 minutes of cooking. The result is just as tender, though the sauce might be a touch thinner.
What can I use instead of red wine?
If you prefer not to cook with alcohol, you can substitute the wine with an equal amount of beef stock mixed with a tablespoon of red wine vinegar or balsamic vinegar to mimic the acidity and depth. The flavor profile will be different, but it will still be a delicious, rich beef stew.
How long does it keep in the fridge?
Properly stored in an airtight container, your Beef Bourguignon will keep beautifully for 3-4 days in the refrigerator. In fact, many people argue it tastes best on the second or third day as the flavors continue to develop.
Can I freeze it?
Yes, it freezes exceptionally well. Let the stew cool completely, then portion it into freezer-safe containers, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
My sauce is too thin. How can I fix it?
If your sauce hasn’t thickened to your liking, you have a couple of options. You can remove the lid and let it simmer on the stovetop for 10-15 minutes to reduce. Alternatively, make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then whisk it into the simmering stew until it thickens. The beurre manié method mentioned in the tips also works wonderfully.
Beef Bourguignon
Master the classic French Beef Bourguignon with this easy recipe. Tender beef in a rich red wine sauce makes the perfect comfort meal. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 kg beef chuck (cut into 5-cm cubes)
-
200 g bacon lardons or thick-cut bacon (chopped)
-
2 large yellow onions (roughly chopped)
-
3 medium carrots (sliced into 1-cm rounds)
-
4 cloves garlic (minced)
-
3 tbsp tomato paste
-
750 ml full-bodied red wine (like Pinot Noir or Côtes du Rhône)
-
500 ml good-quality beef stock
-
1 bouquet garni (fresh thyme, bay leaf, and parsley tied together)
-
250 g pearl onions (peeled)
-
300 g cremini mushrooms (halved if large)
-
3 tbsp all-purpose flour
-
2 tbsp olive oil
-
salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 160°C (325°F). Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is your foundation for flavor, so don’t be shy. Heat one tablespoon of olive oil in your Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a dark brown crust forms on all sides. This should take about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.01
-
In the same pot, lower the heat to medium and add the bacon lardons. Cook until they’re crispy and have rendered their fat, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside with the beef. You’ll notice all those lovely browned bits (the fond) at the bottom of the pot—that’s pure flavor gold.02
-
Add the remaining tablespoon of oil if needed, then add the chopped onions and carrots. Sauté for about 8-10 minutes, scraping the bottom of the pot to lift the fond, until the vegetables have softened and started to take on a little color. Stir in the minced garlic and tomato paste and cook for one more minute until fragrant.03
-
Sprinkle the flour over the vegetable mixture and stir constantly for two minutes. This will cook out the raw flour taste and help thicken the stew later. Now, pour in the red wine, stirring to incorporate everything and deglaze the pot. Let it come to a simmer and cook for about 4-5 minutes until the wine has reduced slightly and lost its sharp alcoholic smell.04
-
Return the beef and bacon to the pot, along with any accumulated juices. Pour in the beef stock until the meat is just barely submerged. Tuck the bouquet garni into the center of the stew. Bring everything to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.05
-
Let it braise for about 2.5 to 3 hours. You’ll know it’s ready when the beef is incredibly tender and practically falls apart when poked with a fork. About 30 minutes before the stew is done, heat a small skillet over medium heat with a dab of butter. Sauté the pearl onions and mushrooms until they are golden brown and tender, about 8-10 minutes.06
-
Carefully remove the Dutch oven from the oven. Stir in the sautéed mushrooms and pearl onions. At this point, you can skim off any excess fat from the surface if you like. Let the stew rest, uncovered, for about 15 minutes before serving. This allows the sauce to settle and the flavors to harmonize. The final sauce should be glossy and coat the back of a spoon beautifully.07
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