If you’re craving a dish that brings classic French sophistication right to your kitchen table, then this Beef Bourguignon (Beef Burgundy) Recipe is exactly what you need. This rich, slow-cooked stew melds tender chunks of chuck beef with vibrant carrots, earthy mushrooms, smoky bacon, and aromatic herbs, all simmered in a luscious red wine sauce. The result is a soul-warming meal that feels fancy but is surprisingly straightforward to make, perfect for gatherings or a cozy dinner that’s sure to impress and comfort at the same time.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, combining simple pantry staples and fresh produce to build layers of flavor, texture, and color. From fragrant herbs to hearty beef, each element works harmoniously to bring the dish alive.
- 800g/1.6 lb chuck beef: Cut it into uniform cubes to ensure even, melt-in-your-mouth tenderness.
- 2 large carrots (~300g/10oz): Cut on an angle for a classic look that softens while retaining some bite.
- 16 pearl onions or small pickling onions: Their sweetness balances the rich wine sauce beautifully.
- 1 fresh bay leaf: Offers subtle herbal notes; dried works in a pinch but fresh is best.
- 3 sprigs thyme: Adds an earthy aroma that complements the beef perfectly.
- 750ml/25 oz pinot noir or other red wine: This is the heart of the sauce, contributing acidity and depth; choose a wine you would enjoy sipping.
- 3 tbsp oil (olive, canola, or vegetable): For browning beef and sautéing vegetables without overpowering flavors.
- 3/4 tsp salt: Enhances all the natural flavors in the dish.
- 1/2 tsp pepper: Adds warmth and a bit of kick.
- 200g/7oz mushrooms, halved or quartered: They soak up the sauce and give earthiness.
- 150g/5oz bacon piece: Cut into batons; it imparts smoky undertones and richness.
- 50g/3 tbsp unsalted butter: Used for sautéing vegetables, boosting flavor and creaminess.
- 3 garlic cloves, minced: Brings an aromatic punch without overpowering.
- 2 tbsp tomato paste: Adds a touch of acidity and deep color to the sauce.
- 6 tbsp plain/all-purpose flour: Helps thicken the sauce into a velvety finish.
- 3 cups low sodium beef stock: Enriches the stew with meaty undertones and moisture.
- 1/4 tsp salt: Fine-tunes seasoning toward the end of cooking.
- 2 tbsp chopped parsley: Fresh garnish to brighten every bite.
How to Make Beef Bourguignon (Beef Burgundy) Recipe
Step 1: Prepare and Brown the Beef
Start by patting your chuck beef cubes dry to promote browning. Heat your oil in a large, heavy-bottomed pot over medium-high heat, then brown the beef in batches to avoid overcrowding. This step creates those beautiful caramelized edges that build a depth of flavor in your stew. Once browned, set the beef aside, keeping all those delicious browned bits in the pan.
Step 2: Cook the Vegetables and Bacon
In the same pot, add your bacon batons first and let them crisp slightly, releasing their smoky fat. Then toss in the pearl onions and carrots along with a dose of butter and minced garlic. Sauté until the vegetables begin to caramelize and soften. This layering is key to developing a sweet and savory base for your Beef Bourguignon (Beef Burgundy) Recipe.
Step 3: Build the Sauce
Stir in the tomato paste and sprinkle the flour over the vegetables, stirring constantly to form a roux which will thicken your sauce beautifully. Slowly pour in the red wine, scraping up all those irresistible browned bits from the pot’s bottom. Add the beef stock, bay leaf, thyme sprigs, salt, and pepper. Return the browned beef to the pot, bringing the medley together for a slow simmer.
Step 4: Simmer Until Tender
Cover the pot with a lid and let your stew simmer gently for around 2.5 hours. The slow cooking transforms the beef into tender, juicy pieces that melt in your mouth. Stir occasionally, checking the sauce consistency and adjusting seasoning as needed. The aroma filling your kitchen during this time is pure comfort.
Step 5: Add Mushrooms and Finish
About 30 minutes before the end of cooking, add the mushrooms. Their earthy flavor deepens the dish’s complexity and their texture provides a lovely contrast. By the end of the simmer, your Beef Bourguignon (Beef Burgundy) Recipe will boast a rich, glossy sauce enveloping tender beef and vegetables, ready to be enjoyed.
How to Serve Beef Bourguignon (Beef Burgundy) Recipe
Garnishes
Fresh chopped parsley sprinkled over the stew adds a pop of color and a fresh, herbal brightness that lifts the richness. For a final touch, a swirl of crème fraîche or a few fresh thyme leaves will make each helping feel extra special.
Side Dishes
This stew pairs beautifully with buttery mashed potatoes, creamy polenta, or warm crusty bread that soaks up every last drop of the sauce. A simple green salad or steamed green beans on the side will add a refreshing balance to the hearty main dish.
Creative Ways to Present
For a rustic touch, serve the Beef Bourguignon (Beef Burgundy) Recipe in individual earthenware pots or deep bowls. You can also skirt tradition and turn the stew into a hearty pie by spooning it into puff pastry shells. This makes for an elegant presentation that’s sure to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Beef Bourguignon (Beef Burgundy) Recipe to airtight containers and refrigerate. The flavors actually deepen overnight, so leftovers often taste even better the next day, making it perfect for meal prep or a comforting next-day feast.
Freezing
You can freeze this stew for up to 3 months. Portion it into freezer-safe containers or bags, leaving some room for expansion. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally to redistribute the sauce evenly. If the sauce has thickened too much, add a splash of beef stock or water to bring it back to the perfect consistency. Resist the urge to blast it in the microwave—it’s worth the slow reheat!
FAQs
Can I use a different cut of beef for this recipe?
Chuck beef is ideal due to its balance of fat and connective tissue, which breaks down beautifully during slow cooking. However, you can use brisket or short ribs as alternatives—just ensure they are suitable for slow braising.
Is red wine necessary for this dish?
The wine is essential for that authentic depth and complexity characteristic of Beef Bourguignon (Beef Burgundy) Recipe. If you prefer not to use alcohol, you can substitute with extra beef stock and a splash of red grape juice or cranberry juice for acidity.
How do I ensure the beef stays tender?
Low and slow cooking is the key. Simmer the stew gently for at least 2 hours, allowing the collagen in the chuck to break down thoroughly. Avoid rushing this process to avoid tough meat.
Can I prepare this recipe in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables on the stovetop first as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is fork-tender.
What’s the best way to peel pearl onions?
Blanch pearl onions in boiling water for a minute, then transfer to ice water. The skins will loosen and slip off easily, saving you time and effort before cooking.
Final Thoughts
There is something truly special about making and sharing this Beef Bourguignon (Beef Burgundy) Recipe. With its deeply comforting flavors and elegant French roots, it’s a dish that warms more than just your stomach—it warms your heart too. Don’t hesitate to give it a try; once you do, it’ll likely become one of your treasured go-to recipes for special dinners and cozy nights in.
Print
Beef Bourguignon (Beef Burgundy) Recipe
- Prep Time: 40 minutes
- Cook Time: 150 minutes
- Total Time: 3 hours 10 minutes
- Yield: 5 servings
- Category: Stew
- Method: Stovetop
- Cuisine: French
Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly braised in red wine with aromatic vegetables, mushrooms, and bacon, resulting in a rich and flavorful dish perfect for cozy dinners.
Ingredients
Meat and Vegetables
- 800g (1.6 lb) chuck beef, cut into 4–5 cm (2”) cubes
- 2 large carrots (~300g/10 oz), cut on an angle into 4–5 cm (2”) pieces
- 16 pearl onions or small, round pickling onions
- 200g (7 oz) mushrooms, halved (quartered if large)
- 150g (5 oz) bacon piece, cut into 1 cm (1/2”) thick batons
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 bay leaf, fresh (or dried as substitute)
- 3 sprigs thyme
- 3/4 tsp salt (for meat seasoning)
- 1/4 tsp salt (for stock)
- 1/2 tsp pepper
- 2 tbsp chopped parsley, for garnish
Liquids and Fats
- 750 ml (25 oz) Pinot Noir or other red wine
- 3 tbsp oil (olive, canola, or vegetable)
- 50g (3 tbsp) unsalted butter
- 3 cups beef stock (low sodium)
Other
- 2 tbsp tomato paste
- 6 tbsp flour (plain/all purpose)
Instructions
- Prepare the Meat and Vegetables: Begin by seasoning the beef cubes with 3/4 tsp salt and 1/2 tsp pepper. Heat 3 tbsp oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the beef cubes in batches until all sides are nicely seared. Remove the beef and set aside. Next, in the same pan, add the bacon batons and cook until crisp. Remove and set aside. Add the pearl onions and carrots to the pan, sautéing until they gain some color but are not fully cooked. Remove and set aside.
- Make the Roux and Build the Stew Base: Lower the heat to medium, add 50g of unsalted butter to the pan. Once melted, stir in 6 tbsp of all-purpose flour to form a roux; cook for about 2-3 minutes, stirring constantly to avoid burning. Add 2 tbsp tomato paste and minced garlic, cooking an additional minute until fragrant. Gradually pour in the 750 ml Pinot Noir, scraping the bottom of the pan to deglaze and lift all flavorful bits. Then add the 3 cups of low sodium beef stock along with the bay leaf and thyme sprigs. Stir to combine.
- Braise the Beef and Vegetables: Return the browned beef, bacon, carrots, and pearl onions to the pot. Bring the mixture to a gentle simmer, then cover with a lid. Reduce the heat to low and let it cook gently for about 2 to 2.5 hours (150 minutes), or until the beef is fork-tender. Stir occasionally and check the liquid level, adding more stock or water if necessary to keep the meat partially submerged.
- Sauté the Mushrooms: About 15 minutes before the stew finishes cooking, heat a small pan over medium-high heat and sauté the mushrooms until golden brown and their moisture has evaporated. Add the mushrooms to the stew pot in the last 10 minutes of cooking to meld flavors.
- Finish and Serve: Once the beef is tender and the sauce has thickened to a silky consistency, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving. This dish pairs beautifully with creamy mashed potatoes, buttered noodles, or crusty French bread.
Notes
- Note 1: Chuck beef is ideal due to its marbling and tenderness after slow cooking.
- Note 2: Pearl onions can be peeled quickly by blanching in boiling water for 1 minute, then shocked in cold water.
- Note 3: Pinot Noir or a good quality dry red wine enhances the flavor; avoid cooking wines with additives.
- Note 4: Use thick-cut bacon or pancetta for richer flavor.
- Make sure to brown the beef well to develop deep flavor in the stew.
- Be patient with the braising process; low and slow cooking is key for tender meat.
