Classic Beef Bourguignon, also known as Boeuf Bourguignon, is the ultimate French comfort food. Tender chunks of beef are slowly braised with bacon, onions, carrots, garlic, herbs, and red wine until the meat becomes incredibly tender and the sauce turns rich, silky, and deeply flavorful.
Finished with buttery mushrooms and pearl onions, this hearty stew is perfect for a cozy family dinner, special occasion, or weekend meal.
Ingredients
For the Beef Stew
- 3 pounds beef chuck or stewing beef, cut into 2-inch cubes
- 6 ounces thick-cut bacon, cut into small pieces
- 2–3 tablespoons olive oil
- 1 large onion, sliced
- 1 large carrot, sliced
- 2 cloves garlic, smashed or minced
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2–3 cups beef stock, or enough to nearly cover the beef
- 1 tablespoon tomato paste
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme, or 3–4 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
For the Pearl Onions
- 18–24 pearl onions, peeled
- 1½ tablespoons butter
- 1 tablespoon olive oil
- ½ cup beef stock
- Salt and black pepper, to taste
- 1 small sprig thyme
- 1 bay leaf
For the Mushrooms
- 1 pound button or cremini mushrooms, quartered
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
1. Prepare the Beef
Pat the beef cubes thoroughly dry with paper towels. This is an important step because wet beef will steam instead of developing a deep brown crust.
Season lightly with salt and black pepper.
Preheat your oven to 325°F (165°C).
2. Cook the Bacon
Place the bacon in a large Dutch oven or heavy oven-safe pot over medium heat.
Cook for about 3–5 minutes, stirring occasionally, until lightly browned and some of the fat has rendered.
Transfer the bacon to a plate using a slotted spoon, leaving the rendered fat in the pot.
3. Brown the Beef
Increase the heat to medium-high.
Add a little olive oil if necessary.
Brown the beef in batches, making sure not to overcrowd the pot. Sear each piece on several sides until deeply browned.
Transfer the browned beef to the plate with the bacon.
Take your time with this step. Proper browning is one of the secrets to a deeply flavorful Bourguignon.
4. Cook the Vegetables
Add the sliced onion and carrot to the same pot.
Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
Add the garlic and cook for another 30 seconds.
5. Add the Flour
Return the beef and bacon to the Dutch oven.
Sprinkle the flour over everything and toss well to coat the meat.
Cook for about 1–2 minutes, stirring occasionally.
The flour helps the finished sauce develop a rich, slightly thick consistency.
6. Add the Wine and Stock
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits.
Add the tomato paste, thyme, bay leaf, and beef stock.
The liquid should come close to covering the beef without completely drowning it.
Bring the mixture to a gentle simmer.
7. Slow Cook the Beef
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated 325°F (165°C) oven.
Cook for approximately 2½–3 hours, or until the beef is extremely tender and can easily be pierced with a fork.
Check once or twice during cooking and gently stir if necessary.
The long, slow cooking process allows the connective tissue in the beef to break down, creating tender meat and a rich sauce.
8. Prepare the Pearl Onions
While the beef is cooking, melt the butter with the olive oil in a skillet over medium heat.
Add the pearl onions and cook until they develop a light golden color.
Add the beef stock, thyme, bay leaf, salt, and pepper.
Cover and simmer for about 15–20 minutes, or until the onions are tender and nicely glazed.
Remove the herbs and set the onions aside.
9. Sauté the Mushrooms
Melt the butter with the olive oil in a large skillet over medium-high heat.
Add the quartered mushrooms in a single layer.
Cook for approximately 5–8 minutes, stirring occasionally, until they are golden brown and their moisture has evaporated.
Season with a little salt and pepper.
Set aside.
10. Finish the Sauce
Once the beef is tender, carefully remove the Dutch oven from the oven.
Remove the bay leaf and thyme stems.
Taste the sauce and adjust the salt and pepper as needed.
If the sauce is thinner than you prefer, place the Dutch oven over the stovetop and simmer uncovered for several minutes until it reaches a rich, slightly thick consistency.
If it is too thick, add a little beef stock.
11. Add the Mushrooms and Onions
Gently stir the sautéed mushrooms and braised pearl onions into the finished stew.
Allow everything to simmer together for another 5 minutes so the flavors can come together.
12. Garnish and Serve
Sprinkle freshly chopped parsley over the top.
Serve the Beef Bourguignon hot with mashed potatoes, buttered noodles, rice, roasted potatoes, or plenty of crusty bread for soaking up the sauce.
Tips for the Best Beef Bourguignon
Use beef chuck: Chuck has enough connective tissue and fat to become exceptionally tender during slow cooking.
Dry the beef before browning: This helps create a deep brown crust.
Don’t overcrowd the pot: Brown the beef in batches so the pieces sear instead of steaming.
Use a dry red wine: Choose a wine you would actually enjoy drinking. A Burgundy-style red, Pinot Noir, or another full-bodied dry red works well.
Don’t rush the braising: The low-and-slow cooking time is what transforms the beef into tender, flavorful meat.
Brown the mushrooms separately: Cooking them separately allows them to become golden instead of watery.
Make-Ahead Tip
Beef Bourguignon is an excellent make-ahead meal. In fact, the flavors can become even more developed after resting overnight.
Allow the stew to cool, cover it, and refrigerate. The next day, gently reheat it over low heat until hot throughout.
If the sauce has become too thick in the refrigerator, add a small amount of beef stock while reheating.
What to Serve With Beef Bourguignon
Classic sides include:
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted potatoes
- Steamed rice
- Crusty French bread
- Green beans
- Roasted carrots
- Simple green salad
For the ultimate comfort-food dinner, serve the stew over creamy mashed potatoes with plenty of sauce spooned over the top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Beef Bourguignon can also be frozen. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Final Thoughts
Classic Beef Bourguignon takes time, but the result is well worth it. The beef becomes incredibly tender while the red wine, bacon, vegetables, garlic, and herbs develop into a rich and savory sauce.
Serve it with mashed potatoes or crusty bread, and you have a traditional French-inspired dinner that is warm, hearty, and perfect for sharing with family.