Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket list recipe that is surprisingly easy to make at home! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French Burgundy beef stew is a meal you will remember.
A few years ago, we booked a last-minute trip to Europe, and I lived out my dream to eat traditional beef Bourguignon in the region where it was created, Burgundy, France.
And I even had a glass (or more) of Burgundy wine to pair with it. How lucky am I?!
If you’re not familiar with this classic French recipe, here’s what you need to know:
- Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
- It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
- Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
- It tastes robust, comforting, velvety, and complex—think of Beef Burgundy as the French equivalent of classic Beef Stew, with the red wine angle of Braised Short Ribs.
5 Star Review
“This is AMAZING! It made me feel like a real French chef. My house smelled sooo good the whole time it was cooking too!”
— Nicole —
About Beef Bourguignon
Beef Bourguignon is special, in the way of long, slow-simmering soups and stews made with humble, meaningful ingredients.
- It cooks for hours, like a good Crockpot Beef Stew or Beef Barley Soup, rewarding your patience.
- It reflects the ingredients of the land where it originates. Red wine for which Burgundy is famous for is used in the recipe.
- It turns humble ingredients like inexpensive beef and carrots into something truly spectacular.
Cheesy as it sounds, if I could put it simply, I would say beef Bourguignon tastes like love.
How to Make The Best Beef Bourguignon
Ever since we returned from Burgundy, I’ve wanted to recreate beef Bourguignon, but with a Well Plated twist.
I wanted to make it accessible to home cooks by streamlining the ingredients and reducing the cook time.
No offense to the masters, but I found Julia Child’s original boeuf Bourguignon and Ina Garten’s version both left me wishing for more vegetables to balance the meat.
- I doubled up on the carrots and mushrooms, a move all of my taste testers appreciated.
- I removed ingredients that were not essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers we met.
This recipe takes time, but the steps are straightforward.
If ever there were an easy beef Bourguignon recipe, this is it!
The Ingredients
- Chuck Roast. Chuck roast is the best cut of beef for beef Bourguignon. Packed with protein, it becomes tantalizingly tender during cooking but still retains its flavor.
- Bacon. Beef Bourguignon without bacon just isn’t the same! It adds an extra layer of savory goodness that is absolutely delicious.
- Mushrooms. A fantastic addition to beef dishes like this one (and Instant Pot Beef Stroganoff).
- Butter. Adds richness to the dish and helps thicken the gravy (plus, it’s French!).
- Red Wine. In cooking, Bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It intensifies the flavor and helps tenderize the beef during cooking. A dry red wine is best.
- Carrots. Tender, tasty carrots add wonderful color and flavor. Rich in fiber, vitamin C, and vitamin A, carrots are also a nutritious addition.
- Onions. A mix of yellow onions and frozen pearl onions add flavor and texture. Onion and French-cuisine lovers will enjoy this classic French Onion Soup too!
- Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time. (This trick is also used in this Crock Pot Hamburger Soup.)
- Thyme. For an earthy, herby flavor.
- Beef Broth. Accentuates the beef flavor and adds depth.
- All-Purpose Flour. Helps thicken the stew.
The Directions
- Cut the beef chuck into 1-inch cubes. Dry and season the beef.
- Cook the bacon, then remove it to a plate. Sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
- Sear the beef until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.
- Sauté the carrots and onions. Add garlic cloves and tomato paste. Return the beef and bacon to the pot. Pour in the remaining wine and broth.
- Lay the sprigs of thyme on top. Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.
- Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.
- Add the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. Remove the thyme. DIG IN!
Wine Pairing
Pair this beef Bourguignon with a red Burgundy (best choice!). Or, try a full-bodied pinot noir, merlot, or cabernet sauvignon.
How to Serve Beef Bourguigon
- With Bread. The most traditional and (in my opinion) delicious option. Toasted, crusty bread is the perfect pairing with beef Bourguignon.
- With Potatoes. Beef Bourguignon with potatoes is pure comfort! Try Garlic Mashed Potatoes, a classic Baked Potato, Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
- With Noodles. Egg noodles would pair nicely with this dish.
- With Rice. A simple side of Instant Pot Brown Rice will help soak up the scrumptious juices.
- With Polenta. For an Italian spin, try beef Bourguignon with polenta.
- With Veggies. Any of your favorites! Boiled potatoes are what Julia Child served with beef Bourguignon, and they would be a good choice (or upgrade to Oven Roasted Potatoes). Or try a roasted green vegetable, such as Roasted Brussels Sprouts with Garlic or the more decadent Maple Bacon Brussels Sprouts.
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.
You also can make this entire dish a day ahead; rewarm gently before serving.
Recommended Tools to Make this Recipe
- Dutch Oven. I use my 5.5 quart to make a Le Creuset beef Bourguignon recipe, but you can use any brand of Dutch oven you like; STAUB is great too.
- Wooden Spoon. Helps scape up all the delicious browned bits from the pot.
- Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.
The Best Dutch Oven
A classic, versatile kitchen tool that will last you a lifetime. I love using mine for soups and stews, casseroles, pasta, and more!
The next time you need a special meal, I hope you try this boeuf Bourguignon recipe.
It is a rich pot of slow-simmered love, and you can taste that love in every bite!
Frequently Asked Questions
One of my favorite things about this recipe is the leftovers. Beef Bourguignon is one of those recipes that’s even better the next day (and the day after that). Serve leftovers on a bed of pasta, potatoes, or rice for a hearty and comforting meal.
The wine is what gives this recipe its namesake. If you omit the wine, it won’t have quite the same richness or authenticity. If you must leave it out, additional beef broth can be substituted for red wine.
Yes. Beef Bourguignon is a hearty, classic French stew that should have a rich, luscious, and thick consistency. If you’re finding your Bourguignon to be a little thin, let it simmered uncovered a little longer to let the stew reduce further.
I have not tried to make this recipe as a slow cooker or pressure cooker, so it would be an experiment. If you decide to play around, I would love to hear about your results.
The difference between beef stew and beef Bourguignon is whether or not the stew contains wine from Burgundy. Classic beef stew recipes (like my Instant Pot Beef Stew) do not have to include wine (and if they do, it can be from anywhere), but beef Bourguignon always does. Further, beef Bourguignon is typically thickened with a mix of flour and butter mashed together, while other stews don’t necessarily use this method.
In other words, all beef Bourguignons are beef stew, but not all beef stews are beef Bourguignon.
Beef Bourguignon
Ingredients
- 2 1/4 pounds boneless chuck roast cut into 1-inch pieces
- 4 1/4 teaspoons kosher salt plus additional to taste
- 2 teaspoons ground black pepper plus additional to taste
- 5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms sliced
- 2 tablespoons unsalted butter at room temperature
- 1 bottle dry red wine (750 ml) such as Pinot Noir, divided
- 2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)
- 2 yellow onions thinly sliced
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon tomato paste
- 1 can reduced-sodium beef broth (15-ounces) divided, plus additional as needed
- 6 sprigs fresh thyme tied into a bundle
- 2 tablespoons all-purpose flour
- 10 to 12 ounces frozen pearl onions no need to thaw
- Chopped fresh parsley for serving
- Toasted baguette slices for serving
Instructions
- Preheat the oven to 250 degrees F. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.
- With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.
- Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
- Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.
- Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).
- Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).
- Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.
- Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
- Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.
- Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.
- Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.
- Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.
Video
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.
Nutrition
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This looks delicious and simple. I don’t have a Dutch oven pot that goes on the stove, but I have one that can be used in the oven. I also have an instant pot. Is it possible to use either one of those instead of a stove to Dutch oven? Thank you. 😃
Hi Mich! For this recipe you need a sturdy pot that has a lid and can go in the oven. If you have that, then it should work, although its really hard to say without knowing your pots. I’ve not made this in the instant pot so I can’t advise on how to do it.
This is AMAZING! It made me feel like a real French chef. My house smelled sooo good the whole time it was cooking too!
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review!
I went to France once with my husband and this reminded me of the great food we ate there! This sauce was great and flavorful.
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
I have a lot of liquid from the mushrooms, do I store it in or discard?
Hi Michelle! Since you’ll transfer the mushrooms to a separate bowl after cooking, you can transfer the liquid with them. It will be very flavorful!
Tried this and it was truly delicious! My husband said it was the best stew he’s ever had.
Hi Rheonna! So glad you enjoyed the recipe! Thank you for this kind review!
Excited to make this recipe! We have done a lot of well plated recipes and they do not disappoint! One question about the frozen pearl onions, can I use fresh instead of frozen? I have never seen them in my freezer section at the store.
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
My boyfriend who is not a fan of stew was blown away by this dish. I thought it was quite delicious too. I highly recommend it. I did go to the bougie store with the expensive meat counter and the sold me the perfect cut for it.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Great flavor even without the pearl onions at the end! Cut everything in half but still lots of leftovers for the two of us. Don’t skimp on the mushrooms though as they add lots of guts and nutrition too. Ok not to peel carrots. I added some asparagus ends when the mushrooms went back in. Served on wide noodles with some bread to sop up the gravy. Used a regular covered pot, no dutch oven.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
Love this recipe, definitely a new
household favorite. I’m so happy I found this website.Thank you
Hi Erica! So glad you enjoyed the recipe! Thank you for this kind review!
Just a question, do you pour out the liquid from the mushrooms before browning the beef? Seemed like a lot of liquid to leave in.
Hi John, I do not. In Step 4 you’ll cook them until “they are nicely browned and have given up their liquid” Hope this helps!
we made this for our Christmas dinner tonight – it was delicious! I cut back on the amounts since it was just 3 people, but still had plenty for leftovers tomorrow. I also reduced the salt significantly due to husbands strict low sodium diet, but it was still very tasty. Thanks for this recipe – it’s a keeper.
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last week, it was so good! Another keeper recipe! Since my ancestors are from France, Très Bien!
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
I have been wanting to try this recipe for over a year, but have 6 kids and needed a time when life was slow and could really appreciate it. It was easy, thanks to the instructions, decadent and delicious. All in all it was effortless and I enjoyed the process. These recipes are the ones my kids ask for on special occasions and this will be added to our holiday menu and passed on to them as they start their own traditions!
Hi Hayden! That makes me so happy to hear! THANK YOU!
I am making this for the 2nd time. Love this recipe! Question, I have a Malbec on hand. Will this work in place of pino noir?
So glad you enjoy it Cynthia! It should work!
The oven temperature is too low. I had to increase the temp to 350 degrees and cook for another hour.
I’m sorry to hear that you had trouble with the recipe, Catherine. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I agree! I don’t know how the meat could be tender at 250 degrees for only an hour and 15 minutes. Next time I’m going to put it in a slow cooker or keep it on the stove for twice as long to tenderize the meat. I was so disappointed serving it to my family with chewy meat!
I’m sorry to hear you had trouble with the recipe Carol. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.