Some dishes hold a special place in our hearts because they turn ordinary evenings into something memorable. Beef Bourguignon is one of those dishes—a slow-cooked French stew that fills your home with the inviting aroma of red wine, herbs, and tender beef melting into the sauce. It’s the kind of meal that asks you to pause, settle in, and savor every bite.

One chilly evening, I remember the moment the stew came out of the oven. The kitchen was warm, the rich scent of mushrooms and garlic lingered in the air, and the gentle simmer of the sauce promised comfort. As I lifted my spoon, the first taste was a revelation: tender beef soaked in a deep, flavorful broth, paired with sweet carrots and pearl onions that had softened to perfection. That quiet moment, with a steaming bowl in my hands and the soft glow of the kitchen light, felt like pure contentment. It’s not just food—it’s an experience that invites you to slow down and enjoy the little things.

Rich, tender beef slowly braised to perfection
Deep flavors from red wine and aromatic herbs
Velvety sauce that clings beautifully to every bite
Perfect for cozy dinners and special gatherings
Leftovers taste even better the next day

If you’ve never tried slow-cooked stews before, this dish is a gentle way to start. The long cooking time rewards you with layers of flavor that develop slowly but surely, making the wait well worth it.

Beef Bourguignon

Print Recipe

A classic French stew featuring tender beef braised in red wine with mushrooms, carrots, onions, and aromatic herbs, resulting in a rich and flavorful dish perfect for cozy dinners.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Yield: 6 1x

Ingredients

Scale

2 pounds beef chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
6 ounces bacon, diced
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (1 sprig thyme, 1 bay leaf, 2 sprigs parsley tied together)
4 medium carrots, peeled and cut into 1-inch pieces
12 small pearl onions, peeled
8 ounces cremini mushrooms, cleaned and quartered
2 tablespoons unsalted butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 325°F (160°C).
Pat the beef cubes dry with paper towels. Season them with 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large Dutch oven or heavy oven-safe pot, heat 2 tablespoons olive oil over medium-high heat.
Add the diced bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add the beef cubes in batches to the pot, browning them on all sides, about 5 minutes per batch. Remove browned beef and set aside.
Add the sliced onion to the pot and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Sprinkle the flour over the onions and garlic, stirring constantly to cook the flour for 2 minutes.
Gradually pour in the red wine, scraping the bottom of the pot to release browned bits.
Add the beef broth and bouquet garni, then return the beef and bacon to the pot. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours.
While the beef cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat.
Add the pearl onions and carrots, sautéing until they begin to soften and brown, about 10 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon butter and sauté the mushrooms until browned, about 8 minutes. Remove and set aside.
After 2 hours, remove the pot from the oven and add the sautéed pearl onions, carrots, and mushrooms.
Return the pot to the oven and cook, uncovered, for an additional 1 hour, until the beef is very tender and the sauce has thickened.
Remove the bouquet garni and discard.
Taste and adjust seasoning with salt and black pepper as needed.
Sprinkle chopped fresh parsley over the stew before serving.

FAQ

Can I prepare Beef Bourguignon ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat gently.

What’s the best wine to use for cooking?

A dry red wine like Burgundy or Pinot Noir works beautifully. Choose a wine you’d enjoy drinking, since it greatly influences the dish’s flavor.

Can I make this dish without bacon?

Yes, but the bacon adds a smoky depth that complements the rich sauce. You can skip it if needed, but the stew will be slightly different in flavor.

How should I serve this stew?

It’s wonderful over creamy mashed potatoes, buttered noodles, or even crusty bread to soak up the sauce.

When winter settles in or you want to treat yourself to something truly satisfying, give this Beef Bourguignon a try. It’s more than just dinner—it’s a slow, comforting hug after a busy day.