If you’ve ever wanted to bring a little piece of France into your kitchen, this Beef Bourguignon is where you start. Also known as Beef Burgundy, this classic French stew is the kind of dish that makes your whole house smell incredible and has everyone asking “what’s for dinner?” before they even walk through the door.
I first made this on a rainy Sunday afternoon when I was craving something hearty and comforting. Three hours later, I was sitting down to the most tender, wine-braised beef with a sauce so rich I practically licked the bowl. It’s become my go-to for dinner parties, cozy date nights, and those weekends when I just want to slow down and cook something special.
Why This Recipe Works
The flavor is unreal. We’re talking melt-in-your-mouth beef, smoky bacon, sweet pearl onions, and earthy mushrooms all swimming in a velvety red wine sauce. The kind of sauce you mop up with crusty bread and don’t even feel bad about it.
Mostly hands-off cooking. Yes, it takes time, but it’s not complicated. You do some searing and stirring upfront, then the oven does the heavy lifting for a few hours while you binge your favorite show.
Even better the next day. This is one of those magical dishes that actually improves overnight. Make it Saturday, reheat Sunday, and thank yourself later.
What You’ll Need
I like to organize my ingredients before I start because once that bacon hits the Dutch oven, things move fast. Here’s everything you need:
For the beef:
- 3 lbs. boneless beef chuck, cut into cubes
- Kosher salt and freshly ground black pepper
- 2 tbsp all-purpose flour
- 8 slices bacon
The vegetables:
- 5 carrots, peeled and chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
For the braising liquid:
- 750ml red wine (Pinot Noir or Côtes du Rhône work beautifully — here’s a great guide on choosing the best wine for beef bourguignon)
- 1/2 cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
For the garnish:
- 4 tbsp unsalted butter
- 1 lb. frozen pearl onions, thawed
- 1 lb. fresh cremini mushrooms, sliced
Let’s Make It
Step 1: Prep your oven and beef Preheat your oven to 325°F. While it heats, pat your beef cubes completely dry with paper towels — this is crucial for getting a good sear. Season generously with kosher salt and freshly ground black pepper, then set aside.
Step 2: Make your flour mixture In a small bowl, combine the 2 tbsp flour with a pinch of salt and pepper. This will help thicken our sauce later.
Step 3: Cook the bacon Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and the bacon is crispy, then use a slotted spoon to transfer it to a paper towel-lined plate. Leave that glorious bacon fat in the pot — we’re building flavor here.
Step 4: Sear the beef (don’t rush this!) Add 1 tablespoon of canola oil to the pot and let it heat for about 30 seconds. Working in batches (this is important — crowding the pan steams the meat instead of searing it), add about one-third of your beef cubes. Turn them as needed to get a deep brown crust on all sides. This step is where all that deep, savory flavor comes from. Transfer each batch to the plate with the bacon. Need a refresher on searing technique? This guide breaks it down perfectly.
Step 5: Sauté the vegetables Add your chopped carrots and onions to the Dutch oven. Sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Cook for 8-12 minutes, stirring occasionally, until the vegetables have lightly browned. Add half of your minced garlic and cook for another 30 seconds until fragrant.
Step 6: Build the base Add the seared beef and crispy bacon back into the pot with the vegetables. Toss everything together, then sprinkle the flour mixture over the top. Cook, stirring often, for about 5 minutes to toast the flour and get rid of that raw taste.
Step 7: Deglaze with wine and cognac Slowly pour in the red wine, scraping up all those browned bits stuck to the bottom of the pot — that’s liquid gold right there. Add the cognac, then pour in enough beef broth to almost cover the meat. Stir in the tomato paste, thyme leaves, and bay leaf. Bring everything back to a gentle simmer.
Step 8: Into the oven Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Cook for 2 to 3 hours, stirring occasionally, until the beef is fork-tender and practically falling apart. This is the hard part — waiting — but trust me, it’s worth it.
Step 9: Prep the pearl onions and mushrooms While the beef braises, grab a medium saucepan and melt 2 tbsp butter over medium-low heat. Add the thawed pearl onions, season with salt and pepper, and cook until they’re lightly browned on all sides, about 8-10 minutes. Add the remaining 2 tbsp butter, sliced cremini mushrooms, and the rest of your minced garlic. Cook until the mushrooms are golden brown, about 6-8 minutes. Season to taste and set aside.
Step 10: Finish and serve When the beef is tender, remove the pot from the oven and transfer it to the stovetop. Remove the lid, set the burner to medium heat, and add your pearl onion and mushroom mixture. Bring to a boil, then reduce to low and simmer for 15 minutes. Remove from heat and let it sit for another 15 minutes — this helps the flavors settle.
Discard the bay leaf, taste and adjust the seasoning, and serve hot over mashed potatoes or egg noodles. Don’t forget the crusty bread for dipping!
My Best Tips for Success
Use a wine you’d actually drink. The wine you cook with is the wine you taste in the final dish. Pinot Noir is traditional and perfect here — its moderate tannins won’t turn bitter as the sauce reduces. You don’t need to splurge, but skip the “cooking wine” from the grocery store. Here’s more on why wine choice matters.
Don’t skip the bacon. I know, I know — but the bacon adds a smoky depth that makes this dish what it is. If you’re really opposed, you can leave it out, but you’ll miss that extra layer of flavor.
Take your time with the sear. I used to rush this step and my stew was always missing something. Now I sear in small batches, don’t touch the meat too much, and let it get genuinely brown. The difference is night and day.
Make it ahead. If you have the time, make this the day before you plan to serve it. The flavors meld and deepen overnight, and reheating it gently on the stovetop is effortless.
Use a heavy Dutch oven. This isn’t the time for a thin pot. A good cast iron or enameled Dutch oven holds heat evenly and prevents scorching during that long oven braise.
What to Serve With It
I love this over buttery mashed potatoes — they soak up that sauce like a dream. Egg noodles are another classic choice, or just grab a hunk of crusty baguette and go to town. A simple green salad with a light vinaigrette balances the richness perfectly, and of course, pour yourself a glass of the same red wine you cooked with.
Storing and Reheating
Leftovers? Lucky you. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of beef broth if it needs loosening up. You can also freeze it for up to 3 months — just thaw overnight in the fridge before reheating.
Questions You Might Have
Can I use a different cut of beef? Chuck is traditional and ideal because it has enough fat to stay juicy during the long braise, but stew meat, brisket, or even short ribs work in a pinch. Just avoid anything too lean or it’ll dry out.
Can I make this in a slow cooker? Yes, but with a caveat. Brown everything on the stovetop first (don’t skip this!), then transfer to your slow cooker. Cook on low for 6-8 hours. You may need to reduce the sauce on the stovetop at the end to get that thick, glossy consistency.
What if I don’t have cognac? You can substitute with extra red wine or a splash of brandy. The cognac adds a nice depth, but the dish won’t fall apart without it.
Can I marinate the beef overnight? Absolutely — and if you have the time, I highly recommend it. Marinating the beef in red wine with some aromatics overnight tenderizes the meat and infuses it with even more flavor. Just pat it dry before searing.
Final Thoughts
This Beef Bourguignon is the kind of recipe that feels fancy but is actually pretty forgiving. It’s perfect for when you want to impress someone without stressing yourself out. The prep is straightforward, the oven does most of the work, and the result is a restaurant-quality stew that’ll have everyone going back for seconds.
So grab a bottle of wine, put on some music, and enjoy the process. The best meals are the ones you take your time with.
Print
Beef Bourguignon (Beef Burgundy) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: French
Description
Beef Bourguignon is a classic French dish featuring tender beef stewed in red wine with bacon, mushrooms, and pearl onions, creating a rich and flavorful meal.
Ingredients
Main Ingredients:
- 3 lbs. boneless beef chuck
- kosher salt
- freshly ground black pepper
- 2 tbsp all-purpose flour
- 8 slices bacon
Vegetables:
- 5 carrots
- 1 large yellow onion
- 4 cloves garlic
Other Ingredients:
- 750 ml red wine
- 1/2 cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 4 tbsp unsalted butter
- 1 lb. frozen pearl onions
- 1 lb. fresh cremini mushrooms
Instructions
- Preheat the oven to 325°F
- Pat the beef dry with paper towels, season with salt & pepper; set aside.
- In a small bowl, combine the flour, salt, and pepper; set aside.
- Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.
- Add 1-tablespoon canola oil to the pot and wait 30 seconds to allow the oil to heat. Add about 1/3rd beef cubes to the pot, turning as needed, to sear all sides. Repeat with remaining beef searing 1/3rd of the beef at a time. Transfer the beef to the same plate with the bacon.
- Add the carrots and chopped onions to the Dutch oven. Sprinkle with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Cook 8-12 minutes or until the vegetables have lightly browned. Add half the minced garlic and cook another 30 seconds.
- Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle flour over the meat/vegetable mixture and cook, stirring often, for 5 minutes.
- Add the wine slowly while deglazing (scraping the flavorful bits) the pan. Add the cognac and enough beef broth to almost cover the meat.
- Add the tomato paste, thyme leaves, and bay leaf and stir. Bring back to a simmer, cover the pot with a tight-fitting lid and place it in the oven.
- Cook the beef 2-3 hours, stirring occasionally, until the meat is fork-tender.
- While the beef cooks, prepare the onions & mushrooms. Heat 2 tbsp butter in a medium saucepan over medium-low heat. Add the thawed pearl onions and season with kosher salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides, 8-10 minutes. Add the remaining 2 tbsp butter, sliced cremini mushrooms and the remaining minced garlic to the pan. Cook until golden brown, about 6-8 minutes. Season to taste with kosher salt and freshly ground black pepper, if needed. Set aside until beef is ready.
- When the beef is cooked through and tender, transfer the stew from the oven to the stovetop. Remove the lid and set the burner to medium heat. Add the pearl onion/mushroom mixture and bring the stew to a boil (stovetop). Reduce the temperature to low and simmer 15 minutes. Remove the stew from the heat and let sit another 15 minutes.
- Discard the bay leaf.
- Season the stew to taste, and serve over mashed potatoes or egg noodles.
Notes
- For a deeper flavor, marinate the beef in red wine overnight before cooking.
- This dish pairs well with a crusty baguette or buttered rice.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg