Beef Bourguignon, also known as Boeuf Bourguignon, is a timeless French comfort food — a slow-cooked beef stew simmered in red wine, infused with garlic, herbs, and aromatics, and enriched with mushrooms, onions, and carrots. It’s a dish that feels both rustic and elegant, perfect for family dinners or dinner parties.
This version honors the traditional preparation while making it manageable for home cooks. It’s deeply flavorful, tender, and even better the next day — making it ideal for meal prep or make-ahead dinners.
???? Ingredients (Serves 6)
- 2.5 lbs beef chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 6 slices thick-cut bacon, chopped
- 2 cups pearl onions (frozen is fine)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2.5 cups red wine (Burgundy or Pinot Noir preferred)
- 1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
- 2 bay leaves
- 4 large carrots, sliced into thick chunks
- 10 oz mushrooms, halved or quartered
- 2 tablespoons unsalted butter
- Chopped fresh parsley, for garnish
???? Instructions
Step 1: Prep the Beef
Pat beef dry with paper towels. Season generously with salt and pepper, then toss with flour to lightly coat.
Step 2: Sear the Meat
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
Step 3: Cook the Bacon
In the same pot, add chopped bacon. Cook until crisp. Remove with a slotted spoon and set aside.
Step 4: Build the Base
Add pearl onions and cook until lightly golden. Stir in garlic and tomato paste, cooking for 1-2 minutes.
Return the beef and bacon to the pot. Pour in wine and beef broth, then add thyme and bay leaves. Bring to a simmer.
Step 5: Slow Cook
Reduce heat, cover, and simmer on low for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
Step 6: Sauté the Veggies
About 30 minutes before serving, heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet. Sauté mushrooms and carrots until golden and tender. Add to the stew for the final 20–30 minutes of cooking.
Step 7: Finish and Serve
Discard bay leaves and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and serve over mashed potatoes, noodles, or crusty bread.
????️ Nutrition Info (Per Serving – Approximate)
- Calories: 520
- Protein: 35g
- Fat: 28g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
Nutrition may vary based on serving method and ingredients used.
???? Tips & Tricks
- Use good wine: If you wouldn’t drink it, don’t cook with it. Burgundy or Pinot Noir are best.
- Browning = flavor: Don’t skip searing the beef—it’s key to building depth.
- Make ahead: Even better the next day! Flavors deepen as it sits.
- Freezer friendly: Freeze leftovers in airtight containers for up to 3 months.
- Serving ideas: Serve with mashed potatoes, buttered noodles, or a crusty baguette.
✨ A Personal Note from the Kitchen
Beef Bourguignon is one of those magical dishes that fills your home with rich, savory aromas and brings everyone to the table. It’s comfort food at its finest — elegant enough for special occasions, yet warm and hearty like a hug in a bowl.
I love making this on a Sunday and letting it simmer low and slow while I go about the day. By dinnertime, the beef is melt-in-your-mouth tender, and the sauce is luxurious and silky.
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