Brimming with flavor, beef bourguignon (also called bœuf bourguignon or beef burgundy) is just the thing when you need a comforting, cozy, satisfying dish that tastes even better the next day. Pronounced beef “bur-gheen-nyoh”, it is a French dish that you can think of as the cousin to coq au vin, another slow-simmered red wine stew. With fresh herbs, plump mushrooms, and melt-in-your-mouth chunks of beef all nestled in a rich wine-based sauce, my beef burgundy is just what you need to warm you up from the inside out!
And even though this beef bourguignon recipe has a pretty long ingredient list, the method is very straightforward! In fact, the majority of the cooking time is totally hands-off, as the beef slow cooks in the oven — the mouthwatering aroma filling your kitchen will absolutely be worth the wait. So try this velvety, complex dish when you have a few hours to spare and watch all your guests go back for seconds and thirds. And if you’re looking for more rich, French recipes, then try my classic coq au vin, caramelized French onion soup, or easy chicken fricassée recipe.
What You Need to Make this Recipe
Beef — I used beef chuck steak, cut into 2-inch cubes, but you can use any kind of stewing beef. If you buy pre-cut beef, ensure that the pieces aren’t too small or they will cook too quickly.
Bacon — after cooking some chopped bacon, you’ll brown the beef in the rendered drippings, developing loads of flavor right from the beginning.
Aromatics — sliced yellow onion and minced garlic are important for adding depth to your beef bourguignon.
Carrots — slice the carrots into rounds, not too thinly. They add a pleasant sweetness to balance out the acidity of the tomato paste.
Tomato paste — adds umami and thickens the sauce.
Flour — all-purpose flour helps to thicken the stew.
Red wine — wine is a key ingredient of beef bourguignon, so while you don’t need a very expensive bottle, I do recommend using a wine that you would drink. Avoid cooking wine.
Beef stock — homemade or store-bought beef stock will work. If using store-bought, opt for a low- or no-sodium variety so you have total control over how salty the dish turns out.
Herbs — fresh parsley, fresh thyme, and a bay leaf add earthy notes to the beef burgundy.
Pearl onions — fresh or frozen pearl onions are fine. If you use frozen pearl onions, thaw them completely before browning them with the mushrooms. If using fresh, be sure to peel them before cooking.
Mushrooms — white mushrooms (button mushrooms) or brown mushrooms (cremini mushrooms) both work very well. I went with cremini mushrooms for this recipe.
How to Make Beef Bourguignon
1. Start by sprinkling the cubed beef with salt and pepper, and allow it to sit at room temperature for 30 minutes. Then pat dry with paper towels and set aside for the moment. Set a large Dutch oven over medium heat and cook the chopped bacon for about 8 minutes or until crisp. Remove it with a slotted spoon to drain on paper towels. Save the bacon fat in the pot.
2. Increase the heat to medium-high. Add the beef cubes to the pot in a single layer. You will need to work in batches so as to not overcrowd the beef. It will not brown well if the Dutch oven is too crowded. Cook the beef until it is well browned on all sides. Transfer each batch to a medium bowl as they brown.
3. Once all the beef is browned, reduce the heat to medium and add olive oil oil to the pot. Add the sliced yellow onion and carrots. Cook for about 10 minutes until tender. Stir occasionally so they don’t stick to the pot.
4. Stir in the minced garlic and tomato paste, and cook for 1 minute before adding the flour. Cook for another minute.
5. Slowly stir in the red wine.
6. Gradually pour in the beef stock. Be sure to scrape up any brown bits on the bottom of the pan.
7. Add the browned beef and any juices that accumulated in the bowl, the cooked bacon, fresh parsley, thyme, a bay leaf, and salt to the pot. Cover the pot with its lid and place it in the oven to bake at 350°F. Bake until the beef is very tender, which will take about 2 hours.
8. When the beef is almost ready, melt unsalted butter in a large skillet over medium-high heat. Add the peeled pearl onions and mushrooms and cook until well browned, which will take approximately 8 minutes. Remove from the heat. Don oven mitts and remove the pot from the oven. Stir in the buttery browned pearl onions and mushrooms. Find and throw away the bay leaf. Ladle the boeuf bourguignon into soup bowls, and garnish with chopped fresh parsley. Enjoy!
Pro Tips for Making this Recipe
- You can use frozen or fresh pearl onions. If using frozen, let them thaw completely before browning. I prefer the convenience of not having to peel fresh onion and usually buy frozen ones.
- To peel fresh pearl onions: Drop the whole onions into boiling water for 2 minutes and then drain. Place them in a bowl of ice water to cool. Cut the root end off and gently squeeze towards the root end. They should slide right out of the peel.
- Salt the beef and let it sit at room temperature for 30 minutes before browning it. This helps to pull the moisture out and makes browning easier. Plus, it adds to the flavor of the beef. After 30 minutes have passed, pat the beef dry before browning it. If you want to save a little time, you can skip this completely and just pat the beef dry, and sprinkle it with salt and pepper right before browning. But I do think including this step yields a superior beef stew.
- Do not overcrowd the beef cubes while browning. If there’s too much beef in the pot at once, it will up releasing and stewing in its own juices instead of developing that perfect deep brown.
- Don’t skip the wine. You’ll need 3 cups of wine for this recipe, which adds significant depth and complexity to the dish. The alcohol will cook off as the dish simmers, so don’t worry about it tasting boozy.
- Control the thickness of the sauce. The rich red sauce should coat the back of a spoon. If it’s too thick when it comes out of the oven, simply add a little more beef stock and stir until it reaches the desired consistency. If it’s too thin, place the pot back on the stove over medium heat and boil away the excess liquid.
Frequently Asked Questions
Beef chuck roast is a common choice, but any stewing beef would work as they all take well to a long, slow cooking time. You need 2-inch cubes, so keep that in mind if you prefer pre-cut beef. Cubes that are too small will cook too quickly.
You need a dry red wine, a French Pinot Noir being the traditional choice for a classic French beef stew. But you could also use Cabernet Sauvignon, Merlot, or Chianti. You don’t need to spend a lot of money on the wine, but do choose one you wouldn’t mind drinking. Don’t use cooking wine.
Like most stews, beef bourguignon shines the day after it’s cooked, when the flavors have had a chance to really marry and develop. So you can absolutely make it in advance. In fact, I recommend it!
Since this beef bourguignon is so rich and full of flavor, serve it over something plain and simple. Mashed potatoes are a favorite, as well as roasted potatoes. Fluffy rice and tender egg noodles are also great options, or simply serve it up in a bowl with crusty bread like a slice of French bread. I like to add a kale salad on the side for some crunch.
Once the stew has cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer the beef burgundy to a large pot set over medium or medium-low heat. You may need to add a little beef stock or water to thin it out slightly.
Yes, you can freeze beef bourguignon! Once it has cooled down completely, transfer to a freezer-safe container or freezer bags. It will be good in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating it on the stove.
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If you’ve tried this beef bourguignon recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Beef Bourguignon
Equipment
- Large Dutch oven or pot with lid
- Plate
- Paper towels
- Bowl
- Large skillet
Ingredients
- 3 pounds beef chuck steak cut into 2-inch cubes (or other stewing beef) (1350g)
- 1 tablespoon salt divided
- ½ teaspoon ground black pepper
- 5 ounces bacon chopped (142g)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion sliced (295g)
- 2 carrots sliced (200g)
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (like Merlot, Pinot Noir, Chianti) (720mL)
- 2 cups beef stock (480mL)
- ¼ cup chopped fresh parsley divided
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 3 tablespoons unsalted butter
- 12 small pearl onions* peeled
- 8 ounces fresh white or brown mushrooms halved or quartered
Instructions
- Sprinkle 2 teaspoons salt and pepper over the beef cubes. Let stand at room temperature for 30 minutes. Pat the beef dry with paper towels.
- Preheat the oven to 350°F.
- In a large Dutch oven over medium heat, cook the bacon until crisp, about 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
- Increase the heat to medium-high, working in batches, add the beef cubes in a single layer in the pot (do not overcrowd the beef) and cook until well browned on all sides. Transfer the beef cubes to a medium bowl as they brown.
- Reduce the heat to medium and add the oil to the pot. Add the onion and carrots and cook until tender, about 10 minutes, stirring occasionally.
- Stir in the garlic and tomato paste, and cook for 1 minute. Stir in the flour, and cook for 1 minute. Gradually stir in the wine and stock, scraping up brown bits on the bottom of the pot. Add the browned beef and any juices, cooked bacon, 2 tablespoons parsley, thyme, bay leaf, and the remaining 1 teaspoon salt.
- Cover the pot and place it in the oven. Bake until the beef is very tender, about 2 hours.
- When the beef is almost tender, melt the butter in a large skillet over medium-high heat. Add the pearl onions and mushrooms and cook until well browned, about 8 minutes. Remove from the heat.
- Remove the pot from the oven and stir in the pearl onions and mushrooms. Discard the bay leaf. Ladle into bowls, and garnish with remaining 2 tablespoons chopped parsley.
Notes
- You can use frozen or fresh pearl onions. If using frozen, let them thaw completely before browning. I prefer the convenience of not having to peel fresh onion and usually buy frozen ones.
- To peel fresh pearl onions: Drop the whole onions into boiling water for 2 minutes and then drain. Place them in a bowl of ice water to cool. Cut the root end off and gently squeeze towards the root end. They should slide right out of the peel.
- Salt the beef and let it sit at room temperature for 30 minutes before browning it. This helps to pull the moisture out and makes browning easier. Plus, it adds to the flavor of the beef. After 30 minutes have passed, pat the beef dry before browning it. If you want to save a little time, you can skip this completely and just pat the beef dry, and sprinkle it with salt and pepper right before browning. But I do think including this step yields a superior beef stew.
- Do not overcrowd the beef cubes while browning. If there’s too much beef in the pot at once, it will up releasing and stewing in its own juices instead of developing that perfect deep brown.
- Don’t skip the wine. You’ll need 3 cups of wine for this recipe, which adds significant depth and complexity to the dish. The alcohol will cook off as the dish simmers, so don’t worry about it tasting boozy.
- Control the thickness of the sauce. The rich red sauce should coat the back of a spoon. If it’s too thick when it comes out of the oven, simply add a little more beef stock and stir until it reaches the desired consistency. If it’s too thin, place the pot back on the stove over medium heat and boil away the excess liquid.
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