Beef Bourguignon was one of my bucket list recipes, and it did not disappoint! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French beef stew is one of the most special dinners we’ve shared.

Beef Bourguignon with carrots and mushrooms in a bowl

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Last month, Ben and I booked a last-minute trip to Europe, where I lived out my dream to eat beef Bourguignon (or as it is called in French “Boeuf Bourguignon“) in the region where it was created, Burgundy, France.

And I even had a glass (or two) of Burgundy wine to pair with it. How lucky am I?!

  • 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.
Classic beef Bourguignon stew in a Dutch oven

If you’ve never had the pleasure of tasting beef Bourguignon, you may be wondering, “what is special about beef Bourguignon?”

Beef Bourguignon is special because it cooks for hours, it reflects the ingredients of the land where it originates (red wine for which Burgundy is famous for is used in the recipe), and 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.

Beef Stew vs. Beef Bourguignon

The difference between beef stew and beef Bourguignon is whether or not it contains wine from Burgundy. Classic beef stew recipes (like my Instant Pot Beef Stew) do not include wine. However, beef Bourguignon is considered a beef stew.

In other words, all beef Bourguignons are beef stew, but not all beef stews are beef Bourguignon (you know, the rectangle/square logic).

A Dutch oven of easy beef Bourguignon

How to Make 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 the boeuf Bourguignon Julia Child original version and even Ina Garten’s version 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, while tasty, were not essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers we met.
  • Like a slow cooker beef Bourguignon, this recipe takes time, but the steps are straightforward.

If ever there were an easy beef Bourguignon recipe, this is it!

A bowl of boeuf Bourguignon with carrots and mushrooms

The Ingredients

  • Chuck Roast. Chuck roast is the best cut of meat for beef Bourguignon. 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. Plus, mushrooms are packed with fiber and antioxidants.
  • Butter. Adds richness to the dish, which is key for making this the best beef Bourguignon recipe.
  • 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 like Pinot Noir works best here.
  • Carrots. Tender, tasty carrots add wonderful color and flavor. Rich in fiber and vitamins, carrots are also a nutritious addition.
  • Onions. A mix of yellow onions and frozen pearl onions add flavor and texture.
  • Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time.
  • Beef Broth. Accentuates the beef flavor and adds depth.
  • Thyme. For an earthy, herby flavor.
  • All-Purpose Flour. Helps thicken the stew.

The Directions

  1. Cut the beef chuck into 1-inch cubes. Dry and season the beef.
Bacon sizzling in a Dutch oven
  1. 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.
  2. 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.
Cut carrots and onions in a Dutch oven
  1. Sauté the carrots and onions. Add garlic cloves and tomato paste.
  2. Return the beef and bacon to the pot. Pour in the remaining wine and broth.
Beef Bourguignon cooking in a Dutch oven
  1. Lay the springs of thyme on top (you can leave the stems on). Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.
Mashed butter and flour in a bowl
  1. Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.
A Dutch oven of beef Bourguignon simmering
  1. Add the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. Remove the thyme. DIG IN!

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 also tasty! Try either Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
  • With Noodles. Egg noodles would pair nicely with this dish.
  • With Rice. A simple side of plain rice will help soak up the scrumptious juices.
  • With Veggies. Any of your favorites! Buttered peas are what Julia Child served with beef Bourguignon, and they would be a good choice. Or try a roasted green vegetable, such as Roasted Brussels Sprouts with Garlic or the more decadent Maple Bacon Brussels Sprouts.

Wine Pairing

Pair this beef Bourguignon with a red Burgundy (best choice!). Or, try a full bodied pinot noir, merlot, or cabernet sauvignon.

The best beef Bourguignon in a bowl

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.

What to Serve with Beef Bourguignon

A bowl of beef Bourguignon with bread slices

Recommended Tools to Make this Recipe

  • Dutch Oven. I made this as a Le Creuset beef Bourguignon recipe, but you can use any brand of Dutch oven you like.
  • 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!

Beef Bourguignon in a bowl

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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

How Can I Use My Beef Bourguignon Leftovers?

Serve leftovers on a bed of pasta or rice for a hearty and comforting meal.

Can I Use a Different Cut of Beef?

While I recommend boneless chuck roast for this recipe, you could swap another stewing beef, such as top round roast or bottom round roast. If you’d like to use short ribs, try this Braised Short Ribs recipe.

Can I Make Beef Bourguignon without Wine?

The wine is part of what makes this recipe so flavorful and unique. If you omit the wine, it won’t have quite the same richness. If you must leave it out, additional beef broth is what you can substitute for red wine in Bourguignon.

My Crockpot Beef Stew, which is not as reliant on wine, could also be a nice alternative.

Beef Bourguignon in a bowl

Beef Bourguignon

5 from 7 votes
How to make beef Bourguignon, a classic French beef stew with fall-apart tender beef, carrots, mushrooms, and onion in a rich red wine sauce.

Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins

Servings: 6 servings

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 (750 ml.) bottle dry red wine 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 (15-ounce) can reduced sodium beef broth 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. 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 heat to medium-high. 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 very tender when pierced with a fork.
  • 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.

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

Serving: 1(of 6)Calories: 712kcalCarbohydrates: 36gProtein: 44gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 147mgPotassium: 2102mgFiber: 7gSugar: 14gVitamin A: 25503IUVitamin C: 18mgCalcium: 140mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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16 Comments

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  1. 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. 😃

    1. 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.

  2. This is AMAZING! It made me feel like a real French chef. My house smelled sooo good the whole time it was cooking too!5 stars

  3. 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.5 stars

        1. 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!

  4. 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.5 stars

  5. 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.5 stars

  6. 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.5 stars