Beef Bourguignon pairs fall-apart tender beef with vegetables, all simmered in a rich red wine sauce. This traditional French Burgundy beef stew is a meal you will remember, but surprisingly easy to make at home.
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Why You’ll Love This Easy Beef Bourguignon Recipe
- Rustic Yet Spectacular. Beef Bourguignon (or Boeuf Bourguignon in French) is special. It cooks for hours, like a good Crockpot Beef Stew or Braised Short Ribs, rewarding your patience by turning inexpensive beef and carrots into something truly magnificent.
- Beef Bourguignon for the Home Cook. I wanted to make beef Bourguignon accessible to home cooks by streamlining the ingredients and reducing the cook time. I found Julia Child’s original boeuf Bourguignon and Ina Garten’s version both left me wishing for more vegetables and some of the steps felt unnecessary. I doubled up on the carrots and mushrooms, then removed ingredients that were not essential to create the best beef Bourguignon I’ve ever had.
- Easier Than You Think. When you think French cuisine, you probably think there’s a lot of work involved. This easy beef Bourguignon recipe (along with my Chicken Fricassée and French Omelette) prove that isn’t the case! This recipe takes time, but the steps are straightforward and simple.
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 —
How to Make the Best Beef Bourguignon
The Ingredients
- Chuck Roast. Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don’t worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.
- 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 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 and Onions. These humble vegetables give this French stew hearty flavor. 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. If you want to make this beef Bourguignon gluten-free, you can experiment with substituting the flour for cornstarch. Whisk 1 tablespoon together with 3 tablespoons water or stock to create a slurry, then add to the stew. Then, add the butter.
The Directions
- Prep the Beef. Cut the beef chuck into 1-inch cubes. Dry and season the beef.
- Cook the Bacon and Mushrooms. Start with the bacon then sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
- Cook the Beef. 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.
- Add Some Veggies. Sauté the carrots and onions, then add the remaining stew ingredients.
- Simmer Then Bake. Lay the sprigs of thyme on top. Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.
- Thicken. Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.
- Finish. Add the pearl onions and remaining mushrooms. Bring the beef bourguignon to a boil, then let simmer. Remove the thyme. ENJOY!
Wine Pairing
Pair this beef Bourguignon with a red Burgundy (best choice!). Or, try a full-bodied pinot noir, merlot, or cabernet sauvignon.
What to Serve with Beef Bourguignon
- Bread. The most traditional and (in my opinion) delicious option. Toasted, crusty bread is the perfect pairing with beef Bourguignon. Try my Rosemary Olive Oil Bread or Homemade Dinner Rolls.
- Potatoes. Beef Bourguignon with potatoes is pure comfort! Try Garlic Mashed Potatoes, a classic Baked Potato, Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
- Noodles. Egg noodles would pair nicely with this dish.
- Rice. A simple side of Instant Pot Brown Rice or White Rice will help soak up the scrumptious juices.
- With Polenta. For an Italian spin, try beef Bourguignon with Creamy 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.
Recipe Tips and Tricks
- Get That Perfect Sear. Start by patting the beef dry. When the beef is dry on the outside, you can get a better sear on it. Then, when you’re cooking the beef, work in batches. Crowding the pan also gets in the way of searing because it creates too much steam.
- Cook the Tomato Paste. When you add the garlic and tomato paste, you’ll cook for 30 seconds before moving onto the next step. Cooking tomato paste is one of those little hacks that helps take your meals to the next level. Similar to blooming spices, it adds a surprising amount of depth and dimension!
- Deglaze the Pan. Another trick that adds flavor to this beef Bourguignon recipe? Deglazing! When you pour in the wine, the acidity helps loosen the cooked-on bits on the bottom and sides of the pan. Add the wine, let it sit for about 30 seconds, then use a wooden turner (which looks like a wooden spoon, but with a flat edge on the bottom) or spoon to scrape until there’s nothing left sticking to the pan.
Beef Bourguignon
Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Servings: 6 servings
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.
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Ingredients
- 2 ¼ pounds boneless chuck roast cut into 1-inch pieces
- 4 ¼ 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℉. 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
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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Susan, my worry is that the sirloin is going to be tough and overcooked because it’s a leaner cut of beef. For a stew like this, you want a tougher cut with more marbling. I’d save it for a quicker cooking preparation, like Beef Stroganoff: https://www.wellplated.com/beef-stroganoff/