Beef Bourguignon is a classic French stew from Burgundy that transforms humble ingredients, beef, red wine, onions, mushrooms, and bacon, into something deeply luxurious. The beef is slow-braised in red wine until meltingly tender, enriched with aromatics, and finished with a silky, concentrated sauce. It’s the essence of rustic French cooking, bold, earthy, and elegant.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 3 hrsTotal Time 3 hrs 30 minsFor the Stew
2 ½ lbs beef chuck or stewing beef, cut into 2-inch cubes
Salt and black pepper
2 tbsp olive oil
6 oz slab bacon or pancetta, cut into lardons
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, minced
1 tbsp tomato paste
3 tbsp all-purpose flour
3 cups dry red wine (Pinot Noir or Burgundy)
2 cups beef stock (low sodium)
1 bay leaf
4 sprigs thyme
1 tbsp fresh parsley stems (optional)
10 pearl onions, peeled
1 ½ cups mushrooms, halved or quartered
1 tbsp butter (for finishing)
Sear the Beef
1
Pat beef dry thoroughly (moisture = steam, not sear). Season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high. Sear beef in batches until browned on all sides. Do not overcrowd.
Remove beef and set aside.
Brown the Bacon
2
In the same pot, cook bacon lardons until golden and crispy. Remove and drain, leaving the fat in the pot.
Build the Base
3
Lower heat to medium. Add chopped onion and carrots ; sauté for 5 minutes until softened.
Stir in garlic and tomato paste , cooking for 1 minute.
Sprinkle in flour , stirring to coat. Cook for 2 more minutes, this will thicken the stew later.
Deglaze and Simmer
4
Slowly pour in red wine , scraping up any browned bits.
Return beef and bacon to the pot. Add beef stock , bay leaf , thyme , and parsley stems.
Bring to a gentle boil, then cover and simmer over low heat for 2–2½ hours , until beef is fork-tender.
Prepare the Garnish (While Stew Simmers)
5
In a skillet, melt a bit of butter and sauté pearl onions until golden and soft (about 10 min). Set aside.
In the same pan, sauté mushrooms until browned. Season with salt and pepper.
Finish the Stew
6
When beef is tender, skim any fat from the surface.
Add onions and mushrooms to the pot. Simmer uncovered for 10–15 minutes to meld flavors.
Adjust seasoning with salt and pepper.
Stir in 1 tbsp butter at the end for a glossy, rich finish.
To Serve
7 Ladle Beef Bourguignon into shallow bowls or over:
Garnish with chopped parsley and a glass of red wine, naturally.
Variations
8
Add a splash of brandy or cognac after searing for extra depth
Stir in a spoonful of crème fraîche before serving for creaminess
Substitute lamb shoulder or short ribs for a different twist
Pairing Suggestions
9
Red wine: Burgundy, Pinot Noir, or Côtes du Rhône
Non-alcoholic: Blackcurrant spritz or thyme-lemon iced tea
Ingredients For the Stew
2 ½ lbs beef chuck or stewing beef, cut into 2-inch cubes
Salt and black pepper
2 tbsp olive oil
6 oz slab bacon or pancetta, cut into lardons
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, minced
1 tbsp tomato paste
3 tbsp all-purpose flour
3 cups dry red wine (Pinot Noir or Burgundy)
2 cups beef stock (low sodium)
1 bay leaf
4 sprigs thyme
1 tbsp fresh parsley stems (optional)
10 pearl onions, peeled
1 ½ cups mushrooms, halved or quartered
1 tbsp butter (for finishing)
Directions Sear the Beef
1
Pat beef dry thoroughly (moisture = steam, not sear). Season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high. Sear beef in batches until browned on all sides. Do not overcrowd.
Remove beef and set aside.
Brown the Bacon
2
In the same pot, cook bacon lardons until golden and crispy. Remove and drain, leaving the fat in the pot.
Build the Base
3
Lower heat to medium. Add chopped onion and carrots ; sauté for 5 minutes until softened.
Stir in garlic and tomato paste , cooking for 1 minute.
Sprinkle in flour , stirring to coat. Cook for 2 more minutes, this will thicken the stew later.
Deglaze and Simmer
4
Slowly pour in red wine , scraping up any browned bits.
Return beef and bacon to the pot. Add beef stock , bay leaf , thyme , and parsley stems.
Bring to a gentle boil, then cover and simmer over low heat for 2–2½ hours , until beef is fork-tender.
Prepare the Garnish (While Stew Simmers)
5
In a skillet, melt a bit of butter and sauté pearl onions until golden and soft (about 10 min). Set aside.
In the same pan, sauté mushrooms until browned. Season with salt and pepper.
Finish the Stew
6
When beef is tender, skim any fat from the surface.
Add onions and mushrooms to the pot. Simmer uncovered for 10–15 minutes to meld flavors.
Adjust seasoning with salt and pepper.
Stir in 1 tbsp butter at the end for a glossy, rich finish.
To Serve
7 Ladle Beef Bourguignon into shallow bowls or over:
Garnish with chopped parsley and a glass of red wine, naturally.
Variations
8
Add a splash of brandy or cognac after searing for extra depth
Stir in a spoonful of crème fraîche before serving for creaminess
Substitute lamb shoulder or short ribs for a different twist
Pairing Suggestions
9
Red wine: Burgundy, Pinot Noir, or Côtes du Rhône
Non-alcoholic: Blackcurrant spritz or thyme-lemon iced tea
