Name: Beef Bourguignon (Beef Burgundy) Recipe
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes; 150g / 5oz bacon piece, cut into 1cm / 1/2” thick batons; 3 garlic cloves, minced; 3 large carrots (~300g / 10oz), cut on an angle into 4-5 cm / 2” pieces; 16 pearl onions or small, round pickling onions; 1 bay leaf, fresh (or dried as substitute); 3 sprigs thyme; 750ml / 25 oz pinot noir or other red wine; 3 cups beef stock (low sodium); 3/4 tsp salt; 1/4 tsp salt (added later); 1/2 tsp pepper; 3 tbsp oil (olive, canola, or vegetable); 200g / 7oz mushrooms, halved or quartered if large; 50g / 3 tbsp unsalted butter; 2 tbsp tomato paste; 6 tbsp plain / all-purpose flour; 2 tbsp chopped parsley for garnish

If you’re craving a rich, hearty meal that’ll cozy up your whole evening, then this Beef Bourguignon (Beef Burgundy) Recipe is exactly what you need. This classic French stew is the ultimate comfort food, loaded with tender chunks of beef, smoky bacon, earthy mushrooms, and slow-simmered in a luscious red wine sauce that’s bursting with flavor. I absolutely love how this turns out every time, and I can’t wait to share all my tips so you nail it just like I do.

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Why You’ll Love This Recipe

Deep, Rich Flavor: Slow cooking in red wine and beef stock builds a sauce that’s both intense and comforting.
Perfectly Tender Beef: The chuck beef cubes break down into melt-in-your-mouth goodness after hours of simmering.
Classic Ingredients: Bacon, mushrooms, and pearl onions add layers of texture and smoky sweetness.
Make-Ahead Friendly: It tastes even better the next day, making it great for special dinners or meal prep.

A white bowl filled with two layers: the bottom layer is smooth, creamy mashed potatoes in a light yellow color, and the top layer is a rich, dark brown stew with chunks of tender meat, whole small onions, and thick slices of carrots, all coated in a shiny gravy. The stew slightly spills over the mashed potatoes, garnished with small sprinkles of green herbs. The bowl is placed on a white marbled surface with a folded cloth and a glass of red wine slightly visible in the background along with a detailed old-fashioned spoon in front of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, French beef stew, hearty beef recipes, classic French dishes

Ingredients You’ll Need

These ingredients come together beautifully to balance rich, savory, and fresh notes in the stew. When I shop for this Beef Bourguignon (Beef Burgundy) Recipe, I always pick fresh herbs and a good-quality red wine, because they make a noticeable difference.

Flat lay of fresh chuck beef cubes, two large carrots cut on an angle, a cluster of pearl onions, a fresh bay leaf, three sprigs of thyme, small white ceramic bowls of red wine, olive oil, tomato paste, plain flour, and minced garlic, whole uncracked eggs with clean shells, halved button mushrooms, thick batons of bacon, a small slab of unsalted butter, a bowl of rich beef stock, and a small pile of chopped fresh parsley all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef Bourguignon, Beef Burgundy, French beef stew, hearty beef recipes, classic French dishes

Chuck Beef: This cut is perfect for slow cooking—tough at first, but unbelievably tender when cooked low and slow.
Carrots: Cut on the diagonal for a nice shape and gentle sweetness that complements the wine sauce.
Pearl Onions: They add subtle sweetness and lovely texture; you can use small pickling onions as a substitute.
Bay Leaf: Fresh if you can find it, but dried works in a pinch to infuse subtle herbal aroma.
Thyme: Fresh sprigs are best to release their fragrant earthiness during cooking.
Pinot Noir or Red Wine: Pinot Noir is classic, but any dry red wine will work fine—just avoid cooking wines.
Oil: Olive, canola, or vegetable oil work for browning the beef perfectly.
Salt and Pepper: Basics, but essential to season everything as you go.
Mushrooms: Halved or quartered depending on size; they soak up those amazing beefy flavors.
Bacon Piece: Cut into batons; adds smoky richness and helps build the base flavor.
Unsalted Butter: For sautéing mushrooms and adding creaminess.
Garlic Cloves: Minced fresh garlic gives that final punch of flavor.
Tomato Paste: Thickens the sauce and adds subtle sweetness and depth.
Flour: For dusting the beef and thickening the sauce into perfect stew consistency.
Beef Stock: Low sodium helps control the saltiness, and homemade stock if you can manage it makes a big difference.
Parsley: Freshly chopped for garnish to brighten up the dish before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Beef Bourguignon (Beef Burgundy) Recipe is how adaptable it is—you can tweak it to match your pantry, preferences, or dietary needs while still keeping that classic heartwarming vibe.

Mushroom Lover’s Version: I sometimes add a mix of wild mushrooms like shiitake or cremini to boost the earthiness, and my family goes crazy for the extra texture.
Vegetable Boost: Adding parsnips or baby potatoes can round out the meal, making it even more satisfying and colorful.
Lower Alcohol: If you prefer less wine, you can reduce it slightly and make up the difference with more beef stock without losing too much flavor.
Gluten-Free: I swap plain flour with a gluten-free blend and ensure the stock is gluten-free—works great without compromising texture.

How to Make Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Prepare and Brown the Beef

Start by patting your chuck beef cubes dry with paper towels—this is a game-changer for getting a beautiful brown crust instead of steaming the meat. Then, toss them in flour, shaking off any excess. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat, and brown the beef in batches. Don’t crowd the pan, or you’ll lose that gorgeous sear. This step adds so much flavor, and I discovered that skipping it leaves the stew flat, so don’t rush!

Step 2: Sauté Vegetables and Bacon

After setting the beef aside, use the same pot to cook your bacon pieces until crispy. Remove and set aside, then add the carrots and pearl onions, sautéing until they start to soften and get a bit of color. This caramelization deepens the stew’s flavor. Finally, toss in the mushrooms with butter and minced garlic, cooking until the mushrooms release their juices and start browning.

Step 3: Deglaze and Build the Sauce

Pour in your red wine and use a wooden spoon to scrape up all those tasty browned bits stuck to the pan—that’s where the magic happens! Simmer this for a few minutes to let the alcohol evaporate. Then stir in tomato paste, the bay leaf, thyme sprigs, and return the beef and bacon to the pot. Pour in beef stock enough to just cover the contents.

Step 4: Simmer Low and Slow

Bring everything gently to a simmer, then cover and reduce heat to low. Let it cook for about 2.5 hours or until the beef is fork-tender and the sauce has thickened beautifully. I usually start it early so the flavors can meld perfectly. When I first tried rushing this, the beef was chewy and the sauce thin—patience really makes the difference here.

Step 5: Final Touches and Garnish

Once your Beef Bourguignon (Beef Burgundy) Recipe is ready, taste and adjust seasoning with salt and pepper. Remove the herbs, sprinkle chopped parsley on top for a pop of color and freshness, and you’re set to serve a dish that’s a celebration of deep, comforting flavors.

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Pro Tips for Making Beef Bourguignon (Beef Burgundy) Recipe

Dry Your Beef Thoroughly: Moisture prevents browning, so this step ensures maximum flavor from the sear.
Don’t Skip Browning Ingredients Separately: Sautéing bacon, veggies, and mushrooms individually layers flavors, making the stew complex and balanced.
Choose a Good Red Wine: I learned that a decent bottle you’re willing to drink will elevate the sauce; cooking wine or cheap box wine won’t yield the same result.
Slow and Low for the Win: Keeping the stew at a gentle simmer prevents tough meat and lets flavors meld perfectly.

How to Serve Beef Bourguignon (Beef Burgundy) Recipe

A white bowl filled with a thick layer of creamy mashed potatoes at the bottom, smooth and pale yellow in color. On top, there is a rich layer of dark brown beef stew with chunks of tender beef, orange carrot pieces, and small round light brown onions, all covered in a glossy, thick brown gravy. Small green herbs are sprinkled on top, adding a bit of color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, French beef stew, hearty beef recipes, classic French dishes

Garnishes

I love to sprinkle fresh chopped parsley just before serving; it adds a fresh, vibrant note that cuts through the richness. Sometimes, I also add a tiny drizzle of good-quality olive oil or a few cracks of black pepper for an extra touch.

Side Dishes

Mashed potatoes are my go-to, soaking up every drop of that luscious sauce. But creamy polenta, buttered egg noodles, or crusty French bread also work beautifully. You’ll find the sauce is so flavorful it turns any simple side into a feast.

Creative Ways to Present

For special occasions, I like to serve Beef Bourguignon in individual mini cocottes or ramekins with a sprinkle of parsley on top—it feels elegant and rustic at the same time, perfect for impressing guests without stressing yourself out.

Make Ahead and Storage

Storing Leftovers

This stew actually gets better the next day, so I always refrigerate leftovers in an airtight container. It keeps well for up to 3 days, and reheating gently on the stove helps preserve the tender texture and rich sauce.

Freezing

I freeze portions in freezer-safe containers for up to 3 months. Just let it thaw overnight in the fridge and reheat slowly to keep the beef tender and flavors fresh. I’ve found that freezing works surprisingly well, so no need to worry about wasting leftovers!

Reheating

Reheat over low heat on the stove, stirring occasionally to prevent sticking. Adding a splash of beef stock or water can loosen the sauce if it thickened too much in the fridge. Avoid microwaving if you can—it tends to dry out the meat.

FAQs

Can I use a different cut of beef for Beef Bourguignon (Beef Burgundy) Recipe?

Absolutely! While chuck is traditional because it becomes tender and flavorful when slow-cooked, you can also use brisket or stew meat. Just make sure the cut has enough connective tissue to break down during simmering for that melt-in-your-mouth texture.
Is it necessary to use red wine in this recipe?

Red wine is essential to the authentic flavor of Beef Bourguignon. However, you can substitute with extra beef stock if you prefer not to cook with alcohol. Just keep in mind that wine adds acidity and depth you won’t get from stock alone.
Can I make this in a slow cooker?

Yes! You can brown the beef and veggies on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours. This is a great hands-off alternative, but the stovetop method gives more control over searing and sauce consistency.
How do I handle pearl onions if fresh aren’t available?

Frozen pearl onions work fine as an alternative, or small pickling onions. To peel fresh pearl onions easily, blanch them in boiling water for a minute, then transfer to cold water—the skins slip right off, making prep much faster.

Final Thoughts

This Beef Bourguignon (Beef Burgundy) Recipe has become one of my absolute favorites to make when I want to impress without stress. It’s the kind of dish that invites you to slow down, savor the cooking process, and then enjoy something deeply satisfying with family or friends. If you’ve never tried making a stew like this at home, give it a shot—you’ll be amazed at how approachable and utterly delicious it is. Trust me, once you make this, it’ll be a staple in your recipe collection.