Classic Beef Bourguignon

Why You’ll Love This Recipe

I love how this dish turns basic ingredients into something truly special. The beef becomes melt-in-your-mouth tender after hours of braising, and the red wine adds deep flavor that pairs beautifully with the richness of the bacon and the sweetness of the vegetables. It’s a meal that feels both rustic and elegant — perfect for slow weekends, dinner guests, or any time I want to treat myself to something hearty and soulful.

Ingredients

• 3 lbs beef chuck roast, cut into 2-inch cubes

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 6 oz thick-cut bacon, diced

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 2 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 3 cups dry red wine (such as Pinot Noir or Burgundy)

• 2 cups beef broth

• 2 bay leaves

• 4–5 sprigs fresh thyme

• 1 lb carrots, peeled and cut into chunks

• 10 oz cremini or white mushrooms, halved or quartered

• 2 tablespoons butter

• 1 cup frozen pearl onions, thawed

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I start by preheating the oven to 325°F (160°C). I pat the beef cubes dry and season them generously with salt and pepper.

2. In a large Dutch oven, I heat olive oil over medium-high heat and brown the beef in batches, making sure each piece develops a deep golden crust. Once browned, I remove them and set aside.

3. In the same pot, I cook the diced bacon until crispy. Then I stir in the onion and cook for about 5 minutes until softened.

4. I add the garlic and tomato paste, cooking for another 1–2 minutes until fragrant. Then I stir in the flour and let it cook for 1 minute to form a light roux.

5. I deglaze the pot with the red wine, scraping up the browned bits from the bottom. Then I stir in the beef broth, bay leaves, thyme, browned beef, bacon, and carrots.

6. I cover the Dutch oven and transfer it to the oven to braise for 2.5 to 3 hours, until the beef is fork-tender.

7. While the stew finishes, I sauté the mushrooms in butter until golden brown, then add the pearl onions and cook for another 5 minutes.

8. I stir the mushroom and onion mixture into the stew and return it to the oven for the last 10–15 minutes.

9. After cooking, I remove the bay leaves and thyme stems, garnish with chopped parsley, and serve hot.

Servings and Timing

• Servings: 6 servings

• Prep time: 30 minutes

• Cook time: 3 hours

• Total time: 3 hours 30 minutes

• Calories: Approximately 575 kcal per serving

Variations

• Slow Cooker: I sometimes transfer everything to a slow cooker after deglazing. I cook it on low for 7–8 hours or on high for 4–5 hours.

• Short Rib Swap: When I want an even richer texture, I use boneless short ribs instead of chuck roast.

• Vegetable Twist: I’ve added parsnips, turnips, or baby potatoes to the mix when I want more variety.

• Mushroom Forward: For a vegetarian-friendly twist, I substitute the beef with a mix of hearty mushrooms and use vegetable broth instead of beef broth.

• Lighter Version: I use less bacon and replace part of the wine with more broth for a lighter but still flavorful option.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually deepens after a day or two.

• Freezing: Beef Bourguignon freezes beautifully. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.

• Reheating: I reheat it gently on the stove over medium-low heat or in the microwave in short bursts, stirring often. If the sauce thickens too much, I add a splash of broth or water to loosen it.

FAQs

What kind of wine should I use?

I use a dry red wine like Pinot Noir, Burgundy, or Cabernet Sauvignon. It doesn’t need to be expensive, but it should be something I’d enjoy drinking.

Can I make this dish ahead of time?

Yes, this stew tastes even better the next day. I make it a day ahead, cool it, and reheat before serving. The flavors have more time to develop.

How do I know when the beef is done?

The beef is ready when it’s fork-tender and breaks apart easily. I usually check it around the 2.5-hour mark.

What’s the best way to thicken the sauce?

The flour added during the browning process helps thicken the sauce naturally as it cooks. If it’s too thin at the end, I simmer it uncovered on the stove for a few minutes.

What should I serve with Beef Bourguignon?

I usually serve it with mashed potatoes, buttered egg noodles, or crusty bread to soak up all the rich sauce.

Conclusion

Classic Beef Bourguignon is the ultimate cold-weather comfort dish — deeply flavorful, tender, and incredibly satisfying. It’s a dish I return to again and again for its rich character and comforting aroma. Whether I’m serving it to guests or enjoying a quiet meal at home, this stew always brings warmth to the table and comfort to every bite.