The Ultimate Beef Bourguignon Recipe: Cozy French Comfort Food

A hearty beef bourguignon redefines ordinary ingredients into an extraordinary culinary experience that speaks directly to comfort and sophistication.

French countryside traditions inspire this robust meal where tender meat simmers gently in deep, complex flavors.

Wine-infused sauces create magical alchemy, blending earthy vegetables with succulent protein in a harmonious dance of taste.

Rustic cooking techniques elevate simple components into something truly remarkable, celebrating generations of home cooking wisdom.

Peasant recipes rarely feel this elegant, combining humble ingredients with sophisticated preparation methods that tantalize sophisticated palates.

Fragrant herbs and carefully layered seasonings communicate warmth, tradition, and deep respect for ingredient quality.

Your dinner guests will be transported to a cozy French kitchen with every luxurious, soul-warming bite.

How to Simmer Up Beef Bourguignon Like a Pro

Step 1: Warm Up the Kitchen

Crank your oven to 350°F. Grab a Dutch oven and heat olive oil over medium flame. Toss in chopped bacon and sizzle for 3 minutes until crispy. Scoop out the bacon onto a plate, leaving behind the delicious fat.

Step 2: Prepare the Beef

Grab paper towels and pat the beef dry. Season generously with salt and pepper. Sear the beef in the bacon fat in batches, creating a beautiful golden-brown crust for 2-3 minutes per side. Transfer the browned beef to the plate with bacon.

Step 3: Build Your Flavor Base

• Carrots
• Onions

Sauté for 3 minutes. Add 4 minced garlic cloves and cook for another minute. Drain excess fat, keeping about in the pot.

Step 4: Create the Coating

Return bacon and beef to the pot. Lightly season and sprinkle with flour, stirring to coat evenly. Cook for 4-5 minutes until lightly browned.

Step 5: Liquid Magic

• Pearl onions (optional)
• Red wine
• Beef stock (enough to cover the meat)
• Tomato paste
• Crushed bouillon
• Thyme
• Bay leaves

Bring to a gentle simmer.

Step 6: Slow Cooking Magic

Cover the pot and place on the lower oven rack. Cook for 2-3 hours until beef becomes melt-in-your-mouth tender. Peek in occasionally to maintain a slow simmer.

Step 7: Mushroom Moment

In a skillet, melt butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Toss in quartered mushrooms and sauté for 5-6 minutes until beautifully browned. Set aside.

Step 8: Sauce Separation

Remove Dutch oven from the oven. Pour contents through a colander into a large pot, separating sauce from meat and vegetables. Discard bay leaves.

Step 9: Reunite the Ingredients

Return beef, bacon, and vegetables to the Dutch oven. Skim fat from the sauce and pour back over the meat. Top with prepared mushrooms.

Step 10: Final Touches

Bring sauce to a gentle simmer for 1-2 minutes. Skim off excess fat. Adjust sauce thickness with stock if needed.

Step 11: Serve and Enjoy

Taste and adjust seasonings. Sprinkle with fresh parsley. Serve piping hot over mashed potatoes, rice, or egg noodles.

Tips for Tender Beef and Deep, Savory Flavor

• Choose the Right Cut: Select well-marbled chuck roast or beef shoulder for maximum tenderness and rich flavor during slow cooking.
• Pat Meat Completely Dry: Ensure beef is thoroughly dried with paper towels before searing to achieve perfect golden-brown caramelization and prevent steaming.
• Sear in Small Batches: Brown meat in single layers without overcrowding to develop deep, complex flavor and create delicious crispy exterior.
• Control Wine Quality: Use a good-quality, dry red wine like Burgundy or Pinot Noir that you would actually enjoy drinking for authentic French taste.
• Low and Slow Cooking: Maintain a gentle, consistent simmer in the oven to break down tough meat fibers and develop rich, deeply layered flavors without toughening the beef.

Smart Storage for Keeping That Red Wine Sauce Intact

• Refrigerate: Transfer cooled Beef Bourguignon into an airtight container within two hours of cooking. Seal tightly and store in the refrigerator for up to 4 days. Separate meat and sauce to maintain best texture and flavor.
• Freezing: Wrap portions in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for maximum 3 months. Label containers with date and contents for easy tracking.
• Reheating: Thaw overnight in the refrigerator before warming. Gently reheat in a covered pot on low-medium stovetop heat, stirring occasionally to prevent sticking. Add a splash of beef stock to restore moisture and prevent drying. Warm until internal temperature reaches 165°F, ensuring even heating throughout the dish.

What to Sip or Serve with Beef Bourguignon

• Pair with Robust Red Wine: Select a full-bodied Burgundy wine like Pinot Noir or Côtes du Rhône, matching the recipe's French origins. The wine's bold tannins and rich flavor complement the deep, meaty essence of beef bourguignon perfectly.
• Create Creamy Potato Accompaniment: Prepare classic French-style mashed potatoes with butter, cream, and a touch of roasted garlic. These smooth, silky potatoes provide a luxurious base that absorbs the rich sauce beautifully.
• Add Fresh Herb Garnish: Sprinkle chopped fresh parsley or chives over the dish for a bright, fresh contrast. These herbs cut through the heavy sauce, adding a light, crisp element that awakens the palate and enhances the overall flavor profile.
• Serve with Crusty Bread: Offer a rustic French baguette or sourdough to soak up the delectable sauce. The bread's crispy exterior and soft interior make an ideal companion for capturing every last drop of the flavorful braising liquid.

Different Takes on the Classic French Beef Stew

• Rustic Lamb Rendition: Replace beef with tender lamb shoulder, swap red wine for full-bodied Syrah, and add rosemary sprigs for a Mediterranean-inspired transformation.
• Vegetarian Hearty Stew: Substitute beef with robust portobello mushrooms, use vegetable stock, and incorporate lentils for protein-packed plant-based alternative.
• Wild Game Edition: Use venison or wild boar instead of beef, incorporate juniper berries, and switch red wine to a bold Cabernet Sauvignon for intense forest-inspired flavors.
• Slow Cooker Simplified: Transfer all ingredients to a slow cooker after initial searing, cook on low for 7-8 hours, ensuring rich, deeply developed taste with minimal active preparation.

Why Beef Bourguignon Feels Like a Hug in a Bowl

• Savor Rich, Complex Flavors: Beef bourguignon delivers an extraordinary depth of taste through slow-cooked beef braised in red wine, creating a luxurious blend of smoky bacon, tender meat, and robust wine-infused sauce that dances across your palate.
• Master Classic French Cooking Technique: This recipe transforms simple ingredients into an elegant dish using traditional French braising methods, allowing home cooks to experience professional-level culinary skills with patient, layered cooking techniques.
• Enjoy Comfort Food with Gourmet Sophistication: Perfect for cold evenings or special gatherings, this hearty one-pot meal combines rustic countryside cooking with refined French cuisine, offering a warm, satisfying meal that feels both familiar and impressive.
• Nutritional Powerhouse with Incredible Texture: Packed with high-quality protein, the dish provides 41g of protein per serving while delivering incredibly tender meat that practically melts in your mouth, creating a delightful eating experience with every forkful.

What Goes Into This Rich, French-Inspired Stew

• Beef (Brisket, Chuck Steak, or Stewing Beef): Tender chunks of marbled beef that break down beautifully during long, slow cooking for a melt-in-your-mouth texture.
• Bacon (Chopped): Adds smoky depth and savory richness, enhancing the stew with every bite.
• Mushrooms (White or Brown, Quartered): Earthy and meaty, they soak up the flavors of the wine and broth while adding texture.
• Beef Bouillon Cube (Crushed): Concentrated umami flavor that intensifies the richness of the stew.
• Carrot (Thick Sliced): Adds sweetness and color while holding its shape in the long simmer.
• White Onion (Diced): Releases a natural sweetness and forms the aromatic base of the dish.
• Pearl Onions (Optional): Provide gentle sweetness and a refined touch when included whole.
• Garlic (Minced): Sharp and pungent, it weaves warm flavor throughout the dish in both early and finishing stages.
• Fresh Thyme (Chopped): Delivers a woodsy, herbal note that pairs beautifully with red wine and beef.
• Bay Leaves: Infuse a subtle, tea-like fragrance that elevates the stew's depth.
• Red Wine (Merlot, Pinot Noir, or Chianti): Forms the foundation of the sauce, bringing bold acidity and richness that tenderizes the beef.
• Beef Stock: Adds savory complexity and volume to the sauce, enhancing the wine’s flavor.
• Extra-Virgin Olive Oil: Used for browning meat and vegetables, adding smooth richness to the base.
• Butter (For Cooking Mushrooms): Adds luscious flavor and a glossy finish to the sautéed mushrooms.
• Tomato Paste: Provides a concentrated sweetness and body, balancing the acidity of the wine.
• Flour: Thickens the stew to a luxurious, velvety consistency.
• Fresh Parsley (Chopped): Brings a final pop of color and freshness; used both during cooking and as garnish.
• Coarse Salt: Enhances the savory elements and balances the stew’s complexity.
• Ground Pepper: Adds gentle heat and sharp contrast to the hearty ingredients.

Beef Bourguignon Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Total Time: 3 hours 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Classic French Beef Bourguignon delivers rich, tender beef braised in red wine with smoky bacon and silky mushrooms. Hearty Burgundy flavors transport you to French countryside comfort with each savory, luxurious spoonful.

---

Ingredients

Scale 1x2x3x

Beef and Proteins:

• 3 lb beef brisket, chuck steak, or stewing beef (cut into chunks of about 2 inches)
• 6 oz bacon (chopped into small pieces)
• 1 lb white or brown mushrooms (cut in quarters)
• 1 cube crushed beef bouillon

Vegetables and Aromatics:

• 1 large carrot (sliced thick at about ½ inch)
• 1 large white onion (diced into small pieces)
• 2 pearl onions (optional)
• 6 cloves garlic (minced; keep some for later use)
• 1 tsp fresh thyme (chopped finely)
• 2 bay leaves

Liquids, Seasonings, and Cooking Fats:

• 3 cups red wine (like Merlot, Pinot Noir, or Chianti)
• 2 to 3 cups beef stock (Use 3 cups if using 2 cups of wine)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter (for cooking mushrooms)
• 2 tablespoons tomato paste
• 2 tablespoons flour (to make the stew thicker)
• 2 tablespoons fresh parsley (chopped finely; save some for later use)
• 1 pinch of coarse salt
• 1 pinch of ground pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350°F (175°C) to ensure the perfect cooking environment for this classic French stew.
2. Heat olive oil in a Dutch oven over medium heat. Crisp the chopped bacon for approximately 3 minutes, then transfer to a separate plate while retaining the rendered fat.
3. Meticulously dry the beef chunks using paper towels, then season generously with salt and pepper. Sear the meat in batches within the bacon-infused fat, achieving a golden-brown crust on all surfaces (about 2-3 minutes per side).
4. Introduce diced carrots and onions to the pot, sautéing for 3 minutes. Add finely minced garlic and cook for an additional minute, creating a fragrant base for the dish.
5. Carefully return the bacon and seared beef to the pot. Dust with flour, ensuring an even coating that will help thicken the sauce during cooking.
6. Pour in red wine and beef stock, adding just enough liquid to completely submerge the meat. Incorporate tomato paste, bouillon, thyme, and bay leaves to build depth of flavor.
7. Cover the Dutch oven and place on the lower oven rack. Allow the stew to slow-cook for 2-3 hours, periodically checking to maintain a gentle simmer and ensuring the beef becomes incredibly tender.
8. In a separate skillet, melt butter and quickly sauté additional minced garlic. Add quartered mushrooms, cooking until they develop a rich, golden-brown color.
9. Remove the Dutch oven from the oven. Strain the contents through a colander, separating the sauce from the meat and vegetables. Discard the bay leaves.
10. Reunite the beef, bacon, and vegetables in the Dutch oven. Carefully skim excess fat from the sauce and pour it back over the ingredients.
11. Gently incorporate the prepared mushrooms into the stew. Simmer briefly to meld the flavors, adjusting the sauce consistency as needed with additional stock.
12. Perform a final taste test, fine-tuning seasonings to perfection. Garnish with fresh parsley and serve piping hot alongside creamy mashed potatoes, fluffy rice, or tender egg noodles.

Notes

• Carefully crafted French classic that transforms humble ingredients into a luxurious, hearty meal bursting with rich, deep flavors.
• Slow-cooking technique breaks down tough beef cuts, creating meltingly tender meat infused with wine and aromatic herbs.
• Bacon provides a smoky foundation, while red wine adds complex depth and transforms ordinary stew into an extraordinary dining experience.
• Layering ingredients methodically ensures each component develops maximum flavor, from caramelized meat to perfectly sautéed vegetables.
• Optional pearl onions and mushrooms contribute subtle sweetness and earthy notes, elevating the dish beyond traditional stew preparations.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 596 kcal
• Sugar: 2g
• Sodium: 685mg
• Fat: 37g
• Saturated Fat: 12g
• Unsaturated Fat: 22g
• Trans Fat: 1g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 41g
• Cholesterol: 103mg