As far as French cuisine goes, this Classic Beef Bourguignon recipe is a must make! Tender beef swimming in a rich wine sauce is perfect for the holidays or dinner parties, especially since beef bourguignon is one of those recipes that just feels fancy.
But if you’ve ever read through the original recipe, there are SO many steps. I’ve streamlined the original recipe with some tweaks to make it even MORE delicious and easier to get on the table.
If you’re ready to channel your inner Julia Child, this French beef stew is perfect. It does take some time, but most of the recipe is hands-off cooking. It’s a little work at the beginning, but nothing to be intimidated by!
“I loved this recipe! It takes a while to cook but is absolutely worth the wait. Immediately recommended this to family after eating it! Definitely saving this recipe for future cozy fall dinners.” – Sophie, So Much Food reader
Table of Contents
What Is Beef Bourguignon and Where Did It Originate?
Beef bourguignon is a stew where pieces of chuck beef are braised with onions, carrots, garlic, and herbs in a rich red wine sauce. The dish is finished with crispy sautéed mushrooms and pearl onions. SO good!
This rich beef stew originates from the Burgundy region of Eastern France, an area renowned for its architecture, excellent wines, and cattle. It started as a peasants’ recipe — possibly dating as far back as the Middle Ages — as a way to slow-cook tough, unwanted cuts of meat using ingredients they had on hand (including Burgundy wine, hence the dish’s name!). In 1903, it was first mentioned in a cookbook by chef Auguste Escoffier.
The recipe I’m sharing with you today is adapted from Julia Child’s acclaimed version, with some tweaks to make the recipe simpler. Think of this as a truly elevated red wine beef stew that is both simple and impressive! Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe.
Jenny’s Tip: Choosing Your Beef for Beef Bourguignon
Using the perfect cut of beef for Classic Beef Bourguignon is paramount! You want a cut that has enough fat and marbling to make it flavorful and keep it from drying out. Below are my favorites:
Beef Chuck – A humble and flavorful cut, beef chuck is so perfect for braising. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow. Its well marbled with fat, which prevents it from drying out during low-and-slow cooking. It’s economical and full of beefy flavor.
Brisket – Brisket is another one of my favorite cuts for braising! It’s also fairly cheap and economical and packed with flavor. The brisket is a long cut from the breast/chest of the cow and is sectioned into two parts: the flat and the point.
The flat has a layer of fat running across the top, but it is just that: a flat square piece of meat. It’s great for braising. The point is more pointed in shape and has a much higher fat content. Both work well, but if you’re using the point, plan to trim some of the excess fat away.
The Main Ingredients (+ Substitutions)
- Beef. Beef chuck is best here, but brisket also works!
- Bacon. Bacon adds a delicious smoky and rich flavor to the beef bourguignon.
- Veggies. Onion and carrot is classic here.
- Garlic. Garlic makes everything better!
- Flour. Flour helps thicken the beef bourguignon sauce. Read on for how to make this recipe gluten free.
- Tomato paste. Tomato paste adds a rich, deep flavor.
- Red wine. Burgundy wine is classic here, but make sure to use a bold, big flavored red.
- Beef broth. Homemade is always best, but the second best is the true beef stock you buy in the freezer section.
- Beef bouillon. A bit of beef bouillon bolsters the flavor of the stew. My favorite brand is “Better than Bouillon”.
- Herbs. Fresh thyme and fresh bay leaves are the best here. You could use dried bay leaves if necessary.
- Pearl onions. Pearl onions are added later on so you get nice little pieces of onion that aren’t totally stewed. I used frozen, but you can definitely use fresh too. If using frozen, defrost the onions and drain them before using.
- Mushrooms. Adding crispy sautéed mushrooms towards the end of the braise adds flavor while the mushrooms retain their meaty texture.
Need to Make This Recipe Gluten-Free?
While this recipe for beef bourguignon uses butter and flour to make a roux for thickening, you can make this iconic stew gluten-free.
Skip the flour from the recipe. Instead, You can mix 2 teaspoons of cornstarch with 1 1/2 tablespoons of water until smooth. Stir that into the beef bourguignon when you add the mushrooms and pearl onions. It likely won’t be as thick, but it’ll still be really good!
Tools Needed
How to Make Classic Beef Bourguignon in One Pot
Jenny’s Tip: As with all my soups and braises, I HIGHLY recommend investing in a dutch oven. Mine is a huge work horse in my kitchen and I use it almost every day.
- Render the bacon. Add the chopped bacon to the dutch oven, then turn the heat to medium-low. This will help the bacon release more of its fat and crisp up nicely. Remove from the dutch oven using a slotted spoon.
- Sear the beef. Season the beef cubes with salt and pepper, then sear until brown on all sides. I suggest doing this in batches so you get a really nice sear and so nothing steams. Remove from the pot and set aside.
- Saute the veggies. We’re just looking for the onion and carrots to develop some color, not to cook all the way through. Add the garlic and tomato paste, and continue cooking until the paste has darkened in color.
- Sprinkle with flour. Stir, stir, stir for a good 2 to 3 minutes so the raw flour flavor cooks off without anything burning.
- Add the wine, stock, and herbs. Add this point, I like to use a silicone spoon to work up any browned bits from the bottom of the pot.
- Braise time! Return the bacon and beef to the pot, then cover and cook low and slow in the oven. You’ll need to cook the pearl onions and mushrooms in a skillet and then add them to the stew after about 2 1/2 hours. Then, keep braising until the beef is fork tender.
What to Serve with Beef Bourguignon
This is also a great dish to have in your back pocket for company during the holidays. While Thanksgiving has lots of tradition surrounding the menu, Christmas is always more flexible! Dutch oven beef bourguignon would be a delicious tradition to start for Christmas Eve or Christmas dinner.
- Leafy salad. Little Gem Caesar Salad, Italian Chopped Salad, Loaded Wedge Salad
- Mashed potatoes. Roasted Garlic Mashed Potatoes, Caramelized Onion and Bacon Mashed Potatoes, Creme Fraiche Mashed Potatoes, Horseradish Mashed Potatoes
- Dinner Rolls. Soft and Fluffy Dinner Rolls, Brioche Dinner Rolls (so French!), Honey Pumpkin Dinner Rolls
- Dessert. Skillet Chocolate Chip Cookie, Cherry Clafoutis, Almond Ricotta Cake
Storing, Freezing, and Reheating
To store: Let the beef bourguignon cool to room temperature and store in an airtight container for 4-6 days in the fridge.
To freeze: You can very easily freeze beef bourguignon! Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.
To reheat: This is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Cozy Braises to Try Next
- Classic Beef Stew
- French Onion Braised Beef
- Apple Cider Braised Pork
- Red Wine Braised Beef
- Beer Braised Carnitas
- Coconut Milk Braised Chicken
- Guinness Beef Stew
- Braised Beef Ragu
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Classic Beef Bourguignon Recipe
Ingredients
- 5 strips bacon, cut into 1" pieces
- 3 1/2 lbs beef chuck, cut into 2" pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves, dried or fresh
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- kosher salt
- freshly cracked pepper
Instructions
- Preheat an oven to 350 F.
- Render the bacon. Add the chopped bacon to your 5 qt dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it's browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
- Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Saute the veggies. Decrease the heat to medium and add 2 tablespoons of the butter. Add the chopped onions and carrots to the pot and saute for 2-3 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate. Cook for 2-3 minutes stirring constantly.
- Add the wine, stock, and herbs. Add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and bouillon and bring to a simmer. Add the beef and bacon back to the pot, along with the thyme and bay leaves. Cover the pot and transfer to the oven. Cook for 2 1/2 hours.
- Add the mushrooms and pearl onions. Around the 2 1/2 hour mark, melt the remaining butter in a skillet over medium-high heat. Once the butter is hot and foamy, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes, until browned. Season with salt and pepper.
- Remove the beef bourguignon from the oven and add the mushrooms and onions. Return to the oven until the beef is very tender, another 45-60 minutes. Remove from the oven and leave covered for 30 minutes before serving.
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Rate & Review This Recipe
Hi! You could really use any brand of beef bouillon (or bouillon cube) or just skip it altogether! It’s there to bolster the flavor, but it won’t make or break the recipe. Thanks for following along from SA!