Beef Bourguignon Recipe

Some dishes are just recipes, and then there’s Beef Bourguignon. This is the one that feels like a warm, slow hug from the French countryside itself. It’s more than a stew; it’s a story of patience, simple ingredients, and incredible, deep flavor that you just can’t rush.

My friend Kelsey still talks about tasting it in a tiny Burgundy bistro, where the recipe felt like a well-kept secret. And honestly, that’s the magic. While the core is always beef, wine, and time, every cook adds their own quiet chapter to the tale.

The Secret Starts with a Soak

Here’s the first, non-negotiable truth about magnificent Beef Bourguignon. You have to think ahead, just a little. This isn’t a last-minute weeknight dash. The journey to something truly special begins a full day before your pot even hits the stove.

It begins with a bath. A long, luxurious soak for the beef in a whole bottle of red wine, with herbs and vegetables. This isn’t just for show. That overnight marination tenderizes the meat from the inside out and weaves the flavor of the wine right into its fibers. Trust me, it’s the difference between good and “close your eyes and sigh” good.

Ingredients Needed for the Recipe

Gathering everything you need is part of the ritual. This is about building layers, so each ingredient has its own special role to play in the final symphony.

• Chuck Beef (big cubes): The star. You want a cut with good fat marbling that will slowly melt into luscious, fall-apart tenderness over hours.
• Pinot Noir Red Wine (1 bottle): The soul of the dish. A lighter red like Pinot infuses flavor without overpowering. Don’t worry, the alcohol cooks off.
• Bacon (thick-cut, in chunks): Your flavor foundation. It renders fat to cook everything else and adds a smoky, savory punch to every bite.
• Carrots, Pearl Onions, Mushrooms: The sweet and earthy support. They cook down into the sauce, adding natural sweetness and body.
• Beef Stock: The rich background notes. A good-quality stock makes all the difference in creating a deeply flavorful sauce.
• Tomato Paste & Flour: The texture team. They work together to thicken the sauce into a glorious, glossy coating.
• Garlic, Thyme, Bay Leaf: The aromatic whispers. These classic herbs and garlic build a scent that will fill your kitchen with anticipation.

How to make Beef Bourguignon (Beef Burgundy)?

This is where your patience pays off. Follow these steps with care, and you’ll be rewarded. Remember, browning is not just a color change; it’s where flavor is born.

Step 1 – The Patient Prep

Combine your beef cubes, the bottle of wine, those chopped carrots and onions, and the herbs in a large bowl or bag. Cover it and let it rest in your refrigerator for a full 24 hours. The next day, strain everything, saving that precious wine marinade. Pat the beef cubes very dry with paper towels.

Now, pour the reserved wine into a saucepan. Bring it to a simmer and let it bubble away until it reduces by half. This concentrates the flavor beautifully. Set this aside.

Step 2 – The Browning Ballet

Heat a little oil in a large, heavy pot or Dutch oven over medium-high heat. Season your dried beef cubes generously with salt and pepper. Now, brown them in batches. Don’t crowd the pan. You want a deep, caramelized sear on each side, which takes time and space. Remove the beef to a plate.

In the same pot, add your chunky bacon pieces. Cook them until they’re crisp and have released their fat. Remove the bacon, leaving the flavorful fat behind. Now, sauté your mushrooms until golden, then your pearl onions until they get some color. Set these aside together.

Step 3 – Building the Base

Add the carrots from your marinade to the pot. Let them cook in that glorious fat for a few minutes. Stir in the garlic until fragrant, just for about 30 seconds. Now, add the tomato paste and cook it for a full minute to mellow its raw taste.

Sprinkle the flour over everything in the pot. Stir and cook for another minute to coat the vegetables and cook out the floury taste. This is your roux, the thickener for your stew.

Step 4 – The Slow Simmer

Slowly pour in the beef stock and your reduced red wine, stirring constantly to avoid lumps. Bring this mixture to a gentle simmer. It will start to thicken already. Now, add back the seared beef and the crispy bacon. Toss in a fresh bay leaf and a sprig of thyme.

Cover the pot with a tight-fitting lid and place it in a preheated 325°F (160°C) oven. Let it quietly bubble away, undisturbed, for about 2 hours. This slow, even heat is gentler than the stovetop and works wonders.

Step 5 – The Final Flourish

After two hours, carefully remove the pot from the oven. The beef should be nearly fork-tender. Stir in the reserved mushrooms and onions. Cover the pot again and return it to the oven for another 45 minutes to an hour.

When you take it out this time, the transformation will be complete. The meat will be sublimely tender, and the sauce will be a rich, deep brown. Let it rest for 15 minutes, then skim off any excess fat from the surface. Taste it. Add a little more salt if it needs it.

Why the Wait is Worth It

You can absolutely serve this masterpiece the day you make it. It will be fantastic. But here’s a little chef’s secret. If you can possibly wait, let the whole pot cool and spend a night in the refrigerator.

Something magical happens overnight. The flavors don’t just sit together; they get to know each other. They meld, deepen, and become even more harmonious. Reheating it gently the next day is, I promise, the ultimate reward for your patience.

Tips

Small pieces of wisdom can make a big difference. Keep these in your back pocket.

• Dry Beef is Key: Pat your marinated beef cubes thoroughly before browning. Any surface moisture will steam the meat instead of searing it.
• Don’t Rush the Brown: When browning the beef and vegetables, give them time. That dark, sticky fond on the bottom of the pot is pure flavor gold.
• Use the Right Pot: A heavy-bottomed Dutch oven is ideal. It distributes heat evenly and goes seamlessly from stovetop to oven.
• Low and Slow Wins: A gentle simmer in the oven is better than a rapid boil on the stove. It tenderizes the meat perfectly without toughening it.

The Perfect Partners to Serve

You’ve created this rich, velvety stew. Now, what do you put with it? The choices are simple and classic for a reason. You need something to soak up every last drop of that incredible sauce.

Creamy, buttery mashed potatoes are the traditional, and in my opinion, perfect partner. A pile of soft polenta works beautifully too. For something a little different, try buttered egg noodles or even a simple, crusty loaf of warm bread. Just make sure you have plenty of it.

Print Recipe

Beef Bourguignon Recipe

Author: Kelsey Perez Cooking Method: Braising Cuisine: French Courses: Dinner, Lunch

Difficulty: medium Prep Time 30 mins Cook Time 150 mins Total Time 3 hrs

Cooking Temp: 180  C Servings: 6 Estimated Cost: $ 25 Calories: 620

Best Season: Winter, autumn

Description

Considered by many to be the mother of all stews, Beef Bourguignon is a rich, slow-cooked French dish featuring tender beef, smoky bacon lardons, carrots, onions, and mushrooms simmered in a deeply flavorful red wine sauce. For the most magnificent result, start this recipe two days ahead to allow for overnight marination and flavor development.

ingredients

Servings

Beef Marinade

• 800 g chuck beef (cut in 4-5 cm / 2” cubes)
• 2 large carrots (~300g/10oz, cut on an angle into 4-5 cm pieces)
• 16 pearl onions or small pickling onions (peeled)
• 1 bay leaf (fresh or dried)
• 3 sprigs thyme
• 750 ml pinot noir or other red wine (dry, full-bodied)

Browning Beef

• 3 tbsp oil (olive, canola or vegetable)
• ³⁄₄ tsp salt
• ¹⁄₂ tsp black pepper

Stew

• 200 g mushrooms (halved (quartered if large))
• 150 g bacon (cut into 1cm / 1/2” thick batons)
• 50 g unsalted butter (3 tbsp)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 6 tbsp flour (plain/all-purpose)
• 3 cups beef stock (low sodium) (preferably homemade)
• ¹⁄₄ tsp salt
• 2 tbsp chopped parsley (for garnish)

Instructions

Marinate beef

1. Marinate

   Place chuck beef, carrots, pearl onions, bay leaf, thyme, and red wine in a large non-reactive dish or ziplock bag. Marinate in the fridge for 12–24 hours.

2. Strain

   Strain the marinade into a bowl, reserving the liquid. Separate beef, carrots, and onions.

3. Reduce wine

   Pour the reserved red wine into a saucepan. Bring to a boil, then simmer over medium-high heat for about 7 minutes until reduced by half. Skim off any impurities. Set aside.

Brown beef and vegetables

1. Preheat oven

   Preheat oven to 180°C / 350°F (160°C fan).

2. Dry beef

   Pat the marinated beef dry with paper towels to ensure proper browning.

3. Season beef

   Season beef with 3/4 tsp salt and 1/2 tsp black pepper.

4. Brown beef

   Heat 2 tbsp oil in a heavy, oven-safe pot over high heat. Brown beef in batches (don’t crowd the pot), then transfer to a bowl.

5. Fry bacon

   In the same pot, cook bacon for 3 minutes until golden. Add to the bowl with beef.

6. Sauté mushrooms

   Cook mushrooms in the pot until golden (about 5 minutes). Transfer to a separate bowl.

7. Sauté onions

   Add a bit more oil if needed, then cook onions for 5 minutes until golden in patches. Add to the bowl with mushrooms.

8. Sauté carrots and garlic

   Melt butter in the pot. Add carrots and cook 3–4 minutes until golden. Add garlic and cook 1 more minute.

9. Tomato paste and flour

   Stir in tomato paste and cook 2 minutes. Add flour and cook 2 more minutes.

10. Add liquids

    While stirring, slowly add beef stock to prevent lumps. Then stir in the reduced wine until smooth.

11. Combine

    Return beef and bacon to the pot. Add thyme, bay leaf, and 1/4 tsp salt. Stir well.

Slow-cook

1. Oven – 1 hour

   Bring to a simmer, cover, and place in oven for 1 hour.

2. Add onions & mushrooms

   Remove pot from oven, stir in onions and mushrooms.

3. Oven – 1.5 hours

   Cover and return to oven for 1½ hours, or until beef is fall-apart tender.

4. Adjust seasoning

   Taste sauce and adjust salt as needed.

5. Rest (recommended)

   For best flavor, cool and refrigerate overnight. Reheat gently before serving.

6. Serve

   Serve hot over creamy mashed potatoes, garnished with parsley.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 31g48%

Saturated Fat 12g60%

Cholesterol 115mg39%

Sodium 890mg38%

Potassium 1120mg32%

Total Carbohydrate 28g10%

Dietary Fiber 4g16%

Sugars 8g

Protein 48g96%

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Calcium 60 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marination is key: Don’t skip the 12–24 hour red wine marinade—it tenderizes and deeply flavors the beef.
• Beef stock quality matters: Homemade or high-quality store-bought makes a noticeable difference in depth of flavor.
• Make ahead: Like most stews, Beef Bourguignon tastes even better the next day.
• Serving suggestion: Traditionally served with buttery mashed potatoes and a crisp French bistro salad.

Keywords: beef bourguignon, beef burgundy, french stew, red wine beef stew, slow cooked beef