Beef Bourguignon is a soul-warming French classic where tender chunks of beef simmer in a rich red wine gravy with earthy mushrooms, smoky bacon, and fragrant herbs.
This comforting dish transforms simple ingredients into a luxurious, fall-apart stew that’s just as elegant for a dinner party as it is cozy for a weeknight.
Star Players in This Beef Bourguignon
- Beef chuck or brisket – The heart of the dish, this cut becomes incredibly tender after hours of slow braising.
- Red wine (Pinot Noir or Merlot) – Adds deep, complex flavor and a touch of acidity to balance the richness.
- Bacon – Infuses the base with smoky, salty depth that enhances every bite.
- Carrots & onions – Sweet and aromatic, these vegetables create a base of comforting flavor.
- Garlic – Lends warm, savory complexity throughout the dish.
- Beef stock – Rounds out the gravy with a rich, meaty backbone.
- Mushrooms – Sautéed in butter and added at the end for texture and umami.
- Fresh thyme and bay leaves – Bring earthy, herbal balance to the bold flavors.
- Tomato paste – Adds subtle tang and body to the sauce.
How to Make Beef Bourguignon: A Rich and Rustic Process
Start by sautéing bacon until crisp, setting the stage with layers of flavor. Brown the beef in the rendered fat until beautifully seared on all sides.
Add carrots, onions, and garlic, letting them soften before reuniting them with the beef and bacon. A dusting of flour helps create a thickened sauce.
Pour in red wine and stock, toss in tomato paste, bouillon, thyme, bay leaves, and pearl onions, then bring to a simmer. Braise gently in the oven until the beef is melt-in-your-mouth tender.
Finish by sautéing mushrooms in butter and garlic, stirring them into the rich, reduced sauce just before serving.
Tips & Twists for the Perfect Pot of Beef Bourguignon
For best results, use a good-quality red wine you’d happily drink—it deeply affects the final flavor. Browning the meat in batches is worth the time for that golden crust. Don’t rush the braise; low and slow transforms the beef into velvet.
For a lighter touch, use less wine and more beef stock, or even swap in chicken stock for a subtler flavor. Add root vegetables like parsnips or turnips for a rustic variation.
Feeling adventurous? A splash of Cognac before deglazing the pan adds a luxurious twist. And if you’re out of pearl onions, small shallots or even more diced onion will do the trick.
Keeping It Cozy: Storing and Reheating Leftovers
Beef Bourguignon only gets better with time. Cool completely, then store in an airtight container in the fridge for up to 4 days.
To freeze, portion into containers and store for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheat over low heat, stirring occasionally and adding a splash of stock or water to loosen the sauce if needed. The flavors deepen overnight, making leftovers especially crave-worthy.
French Beef Bourguignon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large white onion diced
- 1 beef bouillon cube crushed
- 2 tablespoons fresh parsley finely chopped, divided
- 1 pound small white or brown mushrooms quartered
- 6 cloves garlic minced (divided)
- 1 large carrot sliced into ½-inch pieces
- 2 tablespoons unsalted butter
- 12 small pearl onions optional
- 2 bay leaves
- 3 pounds beef brisket chuck steak, or stewing beef, trimmed and cut into 2-inch cubes
- 6 ounces bacon roughly chopped
- 2 –3 cups beef stock adjust based on wine quantity
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme finely chopped
- 2 tablespoons all-purpose flour
- 1 pinch coarse salt
- 1 pinch ground black pepper
- 3 cups dry red wine e.g., Merlot, Pinot Noir, or Chianti; use 2 cups for a milder sauce
Instructions
Traditional Oven Method:
- Preheat oven to 350°F (175°C). Warm olive oil in a heavy-based pot or Dutch oven. Add bacon and cook over medium heat until browned and crisp, about 3 minutes. Transfer to a separate dish using a slotted spoon. Pat beef pieces dry and brown in batches in the rendered fat until golden on all sides. Set aside with the bacon. In the same pot, sauté onion and carrot for approximately 3 minutes until softened, then incorporate 4 minced garlic cloves and cook an additional minute. Discard excess fat, leaving roughly 1 tablespoon in the pan. Return beef and bacon to the pot. Season with coarse salt and pepper, dust with flour, toss to coat, and cook for 4–5 minutes to develop color.
- Stir in pearl onions, wine, and sufficient beef stock to barely submerge the meat. Mix in tomato paste, bouillon cube, thyme, bay leaves, and half the parsley. Bring to a gentle simmer. Cover and transfer to the lower rack of the oven. Cook for 2 to 3 hours until the beef becomes tender and falls apart easily.
- Five minutes before the beef finishes, melt butter in a skillet over medium heat. Sauté the remaining garlic until fragrant (about 30 seconds), then add mushrooms. Cook for 5 minutes, occasionally shaking the pan to evenly coat them in butter. Season lightly and set aside.
- Carefully strain the stew into a colander set over a clean pot to separate the sauce. Discard the bay leaves and thyme sprigs. Return the meat and vegetables to the Dutch oven and top with sautéed mushrooms. Skim any fat from the sauce and simmer briefly, adjusting consistency as needed with extra stock or by reducing the sauce. Ensure the sauce lightly coats the back of a spoon. Taste and adjust seasoning. Pour sauce over meat and vegetables. Simmer for 2–3 minutes to heat through. Garnish with remaining parsley. Serve with mashed potatoes, noodles, or rice.
