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Beef Bourguignon Recipe

Beef Bourguignon Recipe

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Jump to Recipe· 4.7 from 484 reviews

If you’re craving a classic dish that’s rich, cozy, and sure to impress, this Beef Bourguignon Recipe is absolutely worth trying. I love this recipe because it brings deep, savory flavors together in a way that feels both fancy and homey — perfect for weekend dinners or special occasions. Stick around, and I’ll share all my tips to make this French stew your new go-to comfort meal.

❤️

Why You’ll Love This Recipe

  • Deep, Layered Flavors: Slow-cooked beef soaked in red wine and herbs makes every bite unforgettable.
  • Versatile Cooking Methods: Whether you have a Dutch oven, Instant Pot, or slow cooker, this recipe fits your kitchen.
  • Family-Friendly Crowd-Pleaser: My family goes crazy for this hearty dish, and yours will too.
  • Make-Ahead Friendly: It tastes even better the next day, making it perfect for meal prepping or entertaining.
A close-up view of a rich beef stew showing a thick, glossy dark brown sauce coating large chunks of tender beef with a rough, fibrous texture. Visible layers include a whole, smooth, translucent pearl onion near the center with tiny specks of black pepper and fresh green herb leaves scattered on the beef and sauce. Around the beef and onion, pieces of soft orange carrot and slices of brown, slightly shiny mushrooms appear, all covered in the sauce, giving a hearty and warm look. The surface beneath the stew is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

Each ingredient plays a key role in developing the rich character of this Beef Bourguignon recipe. From the smokiness of bacon to the earthiness of mushrooms, they all come together beautifully. When shopping, look for fresh herbs and a good quality red wine — it really makes a difference.

  • Extra-virgin olive oil: To brown the meat and sauté aromatics without overpowering flavors.
  • Bacon: Adds smoky depth and renders flavorful fat to cook beef and veggies in.
  • Beef brisket or chuck steak: Choose cuts with good marbling for tender, juicy results after slow cooking.
  • Carrot: Sliced thick for sweetness and texture balance.
  • White onion: Diced for savory base flavor.
  • Garlic: Minced and divided to layer the garlic aroma without burning it.
  • Coarse salt and ground pepper: Essential seasoning to bring all ingredients alive.
  • Flour: To lightly thicken the sauce and create that velvety texture.
  • Pearl onions (optional): Small, sweet onions that add lovely bursts of flavor and charm.
  • Red wine: Merlot, Pinot Noir, or Chianti for that signature deep, fruity note.
  • Beef stock: Complements the wine with savory richness to cover the meat.
  • Tomato paste: Adds subtle acidity and complexity.
  • Beef bouillon cube: Boosts umami if your stock needs it.
  • Fresh thyme and parsley: Herbs that brighten and enhance the slow-cooked flavors.
  • Bay leaves: For an aromatic background note.
  • Mushrooms: White or brown, quartered, they soak up the sauce and add texture.
  • Butter: To sauté mushrooms and deepen their richness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Beef Bourguignon recipe is — feel free to tweak it to fit your taste and lifestyle. You can make it budget-friendly, vegetarian-inspired, or even a bit quicker depending on your mood.

  • Wine Choice Variation: When I first tried this with a Chianti, I noticed a lighter, fruitier sauce, which my family actually preferred over the richer Merlot version.
  • Mushroom Swap: I’ve replaced white mushrooms with shiitake for a smoky twist that elevated the dish beautifully.
  • Vegetarian Adaptation: If you’re looking to skip meat, try substituting beef with hearty vegetables like eggplant and adding lentils for texture.
  • Cooking Method Flexibility: From stovetop to Instant Pot or slow cooker, each method yields its own take on tenderness—Instant Pot is my go-to when short on time.

How to Make Beef Bourguignon Recipe

Step 1: Browning the Bacon and Beef

Start by heating your olive oil in a heavy pot or Dutch oven over medium heat. Add the roughly chopped bacon and cook until it’s crisp and releases that amazing smoky fat — about 3 minutes. This bacon fat is your flavor gold, so don’t discard it. Remove the bacon and set it aside, then pat your beef chunks dry with paper towels. Dry meat sears better, so that’s a trick I picked up early on! Next, brown the beef in batches to avoid crowding — you want a delicious crust on all sides. It takes patience, but totally worth it.

Step 2: Building the Flavor Base with Veggies and Garlic

In the bacon fat left in the pot, sauté your carrots and diced onions until tender but not mushy. This usually takes about three minutes. Toss in four cloves of minced garlic and cook just until fragrant — about 60 seconds. Then, drain off extra fat, leaving about a tablespoon behind. Now return your beef and bacon to the pot. Sprinkle with salt, pepper, and flour, stirring constantly to brown the flour and create the base for your gravy.

Instructions

  1. Preheat and Sauté Bacon: Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven or heavy-based pot over medium heat. Add the chopped bacon and cook until crisp and browned, about 3 minutes. Remove bacon with a slotted spoon and set aside.
  2. Sear Beef: Pat dry the beef chunks with paper towels. In the bacon fat remaining in the pot, sear the beef in batches until well browned on all sides. Remove beef to the dish with the bacon.
  3. Sauté Vegetables and Garlic: In the same pot, sauté sliced carrots and diced onions until softened, about 3 minutes. Add 4 cloves minced garlic and cook for an additional 1 minute.
  4. Dredge Beef and Flour: Drain excess fat from the pot leaving about 1 tablespoon. Return the bacon and beef to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle flour over the meat and toss to coat evenly. Cook for 4-5 minutes to brown the flour mixture.
  5. Add Liquids and Herbs: Add pearl onions (if using), red wine, and enough beef stock to barely cover the meat. Stir in tomato paste, crushed bouillon cube, chopped thyme, bay leaves, and half of the parsley. Bring the mixture to a simmer on the stovetop.
  6. Oven Braising: Cover the pot and transfer it to the lower part of the oven. Let it simmer gently for 2 to 3 hours, or until the meat is very tender and falls apart easily. Adjust oven temperature as necessary to maintain a slow simmer.
  7. Prepare Mushrooms: In the last 5 minutes of cooking, heat butter in a medium skillet over medium heat. When foaming subsides, add the remaining 2 cloves minced garlic and cook until fragrant for 30 seconds. Add quartered mushrooms and sauté for about 5 minutes, shaking the pan occasionally to coat. Season with salt and pepper to taste. Set aside.
  8. Strain Sauce and Combine: Remove the pot from the oven and carefully pour its contents into a colander placed over a large bowl or pot to collect the sauce, discarding the herbs. Return the beef and vegetables to the pot. Add the sautéed mushrooms on top.
  9. Reduce and Adjust Sauce: Remove any excess fat from the collected sauce. Simmer the sauce in a saucepan for 1-2 minutes to thicken and skim off any rising fat. If too thick, add a few tablespoons of stock; if too thin, boil for about 10 minutes until it coats the back of a spoon. Pour the sauce over the beef and vegetables.
  10. Final Heating and Serving: If serving immediately, simmer the whole dish for 2-3 minutes to heat through. Garnish with the remaining fresh parsley. Serve hot with mashed potatoes, rice, or noodles.
  11. Storage and Reheating: To serve later, let the casserole cool completely. Cover and refrigerate. Before serving the next day, remove from refrigerator an hour prior and gently reheat over medium-low heat for about 10 minutes, basting occasionally with the sauce.

Notes

  • Alternative Stovetop Method: After searing and assembling ingredients, bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until the meat is tender. Prepare mushrooms the last 5 minutes as described and stir into the pot before serving.
  • Instant Pot Method: Use the sear function to cook bacon and beef, add remaining ingredients, and cook on high pressure for 30 minutes. Use natural pressure release, prepare mushrooms separately, then thicken sauce and combine before serving.
  • Slow Cooker Method: Sear bacon and beef on stovetop, then transfer all to slow cooker, adding thickened wine and stock mixture. Cook on high for 6 hours or low for 8 hours until tender. Add sautéed mushrooms near end of cooking.
  • Use a full-bodied red wine like Merlot, Pinot Noir, or Chianti for best flavor. For milder taste, reduce wine to 2 cups and increase stock accordingly.
  • Refreshing garnishes like fresh parsley add color and aroma to the finished dish.
  • Leftovers taste even better the next day as flavors meld.
  • Be sure to brown the meat well for deeper flavor development.

Nutrition

  • Serving Size: 1 cup (approximately 200g)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg

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