Beef Bourguignon is a classic French stew that elevates simple ingredients into a rich, luxurious meal. Originating from the Burgundy region of France, this dish—also known as Boeuf Bourguignon—features tender beef slowly braised in red wine with onions, carrots, mushrooms, and herbs. It’s rustic yet elegant, making it perfect for both comforting family dinners and special occasions.
The beauty of Beef Bourguignon lies in its deep flavors developed over time. Start by selecting a well-marbled cut of beef, such as chuck roast or brisket. Cut the meat into cubes, season with salt and pepper, and sear in a hot pan until all sides are browned. This step locks in the flavor and forms the foundation of the dish.
Next, sauté chopped onions, garlic, and carrots in the same pot to pick up the flavorful brown bits. Add tomato paste for depth, then return the beef to the pot. Sprinkle in a bit of flour to help thicken the sauce. Pour in a bold red wine—traditionally Burgundy or Pinot Noir—along with beef broth until the meat is just covered. Add fresh thyme, bay leaves, and parsley, then let the stew simmer low and slow for 2.5 to 3 hours, either on the stovetop or in the oven.
While the beef is braising, sauté pearl onions and mushrooms in butter until golden, then stir them into the pot during the final 30 minutes of cooking. The vegetables remain tender yet firm, adding texture and balance to the dish.
Beef Bourguignon is traditionally served with mashed potatoes, egg noodles, or a crusty baguette to soak up the rich, velvety sauce. Like many stews, it tastes even better the next day, as the flavors continue to develop.
Though it requires time and care, this dish is well worth the effort. Beef Bourguignon is a timeless comfort food that brings people together with its hearty, soul-warming flavors.
Ingredients
- 1 kg beef chuck cut into large cubes
- 150 g bacon cut into small pieces
- 250 ml red wine preferably Burgundy
- 2 carrots sliced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp flour
- 500 ml beef stock
- 1 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 250 g mushrooms quartered
Instructions
- Preheat the oven to 150°C (300°F).
- In a large Dutch oven, cook the bacon pieces over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Season the beef cubes with salt and pepper, then brown them in the bacon fat in batches. Remove and set aside.
- Add the carrots and onions to the pot, cooking until the onions are translucent.
- Stir in the garlic and cook for another minute.
- Add the flour and stir to coat the vegetables. Cook for 2 minutes.
- Slowly add the red wine, scraping up any bits off the bottom of the pot.
- Return the beef and bacon to the pot, and add the beef stock, tomato paste, bay leaves, and thyme.
- Bring to a simmer, then cover and place in the oven for 2.5 hours.
- Add the mushrooms and continue cooking for another 30 minutes.
- Remove bay leaves and thyme sprigs before serving.
Nutrition
Too many steps for me, I just like simple stuff. This is for good cooks, I guess. I’ll stick to my chili.
This recipe is fantastic! The beef turns out so tender. My whole family loved it!
I dunno… I followed the steps but it didn’t taste like the ones I had in France. Maybe I missed something?
Bacon makes everything better! This dish is sooo rich and it sizzles nice! Can’t wait to have some leftovers.
Made this for my dinner party and it was a hit! But surprising how much wine went in it, lol. 10/10 would recommend!