This Beef Bourguignon is a classic French dish that’s both elegant and comforting. Tender beef chunks are slow-simmered with crispy bacon, carrots, onions, and mushrooms in a luxurious red wine and beef broth sauce. The result? A melt-in-your-mouth stew packed with deep, savory flavors that’s perfect for special occasions or a cozy dinner at home. Serve it over mashed potatoes, buttered egg noodles, or with a side of crusty bread to soak up every last drop of the delicious sauce.
I love making this dish when I have a little extra time in the kitchen. The aroma of beef, wine, and herbs slowly cooking together fills the house with warmth and anticipation. While it’s a bit of a labor of love, the rich, complex flavors are worth every minute. Ready to cook up something truly special? Let’s get started!
Why You’ll Love This Recipe
- Classic French Comfort Food: Deep, complex flavors that develop over slow cooking.
- Tender Beef: Fall-apart-tender beef chunks that soak up all the rich flavors of the sauce.
- Make-Ahead Option: Tastes even better the next day, making it perfect for meal prepping or serving at a dinner party.
- Versatile Pairings: Delicious over mashed potatoes, buttered egg noodles, or with crusty bread.
Key Ingredients
For the Beef Stew:
- Beef (Brisket, Chuck Steak, or Stewing Beef): Cut into large chunks for a tender, juicy bite.
- Bacon: Adds a smoky, savory flavor to the stew and helps build a rich base for the sauce.
- Red Wine: Use a good-quality dry red wine like Merlot, Pinot Noir, or Chianti to create a robust, flavorful sauce.
- Garlic: Adds a deep, aromatic flavor to the stew.
- Carrots and Onions: Classic vegetables that add sweetness and texture.
- Mushrooms: Cooked in butter and added near the end for an earthy, umami-rich element.
For the Sauce:
- Beef Stock: Combined with red wine to create the base of the sauce.
- Tomato Paste: Adds a hint of sweetness and depth to the sauce.
- Fresh Thyme and Bay Leaves: Infuse the stew with herbal notes.
- Butter: Enriches the sauce and gives it a silky texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Beef Bourguignon
1. Preheat and Sauté
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 sauté for about 3 minutes until it’s crispy and browned. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
2. Sear the Beef
Pat the beef chunks dry with paper towels and season with salt and pepper. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, about 2-3 minutes per side. Remove the beef and place it on the plate with the bacon.
3. Cook the Vegetables
In the same pot, add the carrots and diced onions. Sauté for about 3 minutes until they begin to soften. Add 4 cloves of minced garlic and cook for another 1 minute until fragrant. Drain any excess fat, leaving about 1 tablespoon in the pot.
4. Combine and Season
Return the bacon and seared beef to the pot with the vegetables. Season with a pinch of salt and pepper. Sprinkle flour over the mixture, tossing well to coat the meat and vegetables. Let cook for 4-5 minutes to brown slightly.
5. Add Liquids and Aromatics
Add the pearl onions (if using), red wine, and enough beef stock so that the meat is barely covered. Stir in tomato paste, crushed beef bouillon cube, thyme, and bay leaves. Bring to a gentle simmer on the stove.
6. Slow Cook
Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering very slowly—adjust the heat if needed.
7. Prepare the Mushrooms
In the last 5 minutes of the cooking time, prepare your mushrooms. Melt butter in a medium-sized skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
8. Strain and Final Steps
Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot (this will help separate the sauce from the meat and vegetables). Discard the bay leaves and any other herb sprigs.
Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
9. Adjust the Sauce Consistency
Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. You should have about 2 ½ cups of sauce, thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If it’s too thin, simmer it over medium heat for about 10 minutes until it reduces to the right consistency.
10. Serve
Taste for seasoning and adjust salt and pepper, if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles. If you’re serving it the next day, let the stew cool completely, cover, and refrigerate. Reheat gently on the stove before serving.
Tips for Success
- Use Good-Quality Wine: The wine is a key flavor component in this dish, so choose a wine you enjoy drinking.
- Don’t Rush the Searing Process: Browning the beef properly adds depth of flavor to the stew.
- Adjust the Thickness: If the sauce is too thick at the end, add a splash of beef stock to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.
Serving Suggestions
This Beef Bourguignon is hearty and comforting on its own, but here are some ideas to elevate your meal:
- Mashed Potatoes: Creamy mashed potatoes are the perfect base for soaking up the rich sauce.
- Buttered Egg Noodles: Serve the stew over egg noodles for a classic pairing.
- Crusty Bread: Use a slice of crusty bread to mop up every last drop of the delicious sauce.
- Green Beans or Asparagus: Add a fresh vegetable side to balance the richness of the dish.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Beef Bourguignon freezes well! Let the stew cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a pot over medium heat until warmed through. Add a splash of beef stock if needed to adjust the consistency of the sauce.
Variations and Modifications
- Add Vegetables: Feel free to add extra vegetables like potatoes, turnips, or parsnips to the stew.
- Wine-Free Option: If you prefer not to use wine, substitute with additional beef stock or a combination of beef stock and grape juice.
- Chicken Bourguignon: Swap the beef for chicken thighs or breasts for a lighter version of the dish.
- Herb Variations: Experiment with herbs like rosemary or sage to change up the flavor profile.
Final Thoughts
This Beef Bourguignon is a timeless classic that’s both impressive and comforting. The tender beef, crispy bacon, and rich, wine-infused sauce make it a truly unforgettable dish. Serve it for a special occasion or a cozy night in, and it’s sure to become a family favorite.
Enjoy every delicious, savory bite! 🍷🥩
Beef Bourguignon
Ingredients
- 1 tbsp extra-virgin olive oil
- 6 oz bacon roughly chopped
- 3 lb beef brisket, chuck steak, or stewing beef cut into 2-inch chunks
- 1 large carrot sliced ½-inch thick
- 1 large white onion diced
- 6 cloves garlic minced, divided
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tbsp flour for thickening the stew
- 12 pearl onions optional
- 3 cups red wine like Merlot, Pinot Noir, or Chianti
- 2-3 cups beef stock use 3 cups if using 2 cups of wine
- 2 tbsp tomato paste
- 1 cube beef bouillon crushed
- 1 tsp fresh thyme finely chopped
- 2 tbsp fresh parsley finely chopped, divided
- 2 bay leaves
- 1 lb white or brown mushrooms quartered
- 2 tbsp butter for sautéing mushrooms
Instructions
- 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 sauté for about 3 minutes until it’s crispy and browned. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
- Pat the beef chunks dry with paper towels and season with salt and pepper. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, about 2-3 minutes per side. Remove the beef and place it on the plate with the bacon.
- In the same pot, add the sliced carrots and diced onions. Sauté for about 3 minutes until they begin to soften. Add 4 cloves of minced garlic and cook for another 1 minute until fragrant. Drain any excess fat, leaving about 1 tablespoon in the pot.
- Return the bacon and seared beef to the pot with the vegetables. Season with a pinch of salt and pepper. Sprinkle flour over the mixture, tossing well to coat the meat and vegetables. Let cook for 4-5 minutes to brown slightly.
- Add the pearl onions (if using), red wine, and enough beef stock so that the meat is barely covered. Stir in tomato paste, crushed beef bouillon cube, thyme, and bay leaves. Bring to a gentle simmer on the stove.
- Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering very slowly—adjust the heat if needed.
- In the last 5 minutes of the cooking time, prepare the mushrooms. Melt butter in a medium-sized skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
- Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot to separate the sauce from the meat and vegetables. Discard the bay leaves and any other herb sprigs.
- Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
- Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. Adjust the consistency by adding a few tablespoons of stock if the sauce is too thick, or simmer longer if too thin.
- Taste for seasoning and adjust salt and pepper if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles.