Beef Bourguignon (Bœuf Bourguignon) is a classic French dish known for its rich, deep flavors and slow-cooked tenderness. This luxurious beef stew is simmered in red wine, aromatic herbs, and a rich beef broth, making it an elegant yet comforting dish.
Originating from Burgundy, France, this dish was traditionally made to tenderize tough cuts of beef through slow cooking. The result? Melt-in-your-mouth beef, infused with the flavors of red wine, garlic, onions, mushrooms, and bacon—all blended together in a silky, velvety sauce.
Perfect for a cozy weekend dinner, holiday feast, or special occasion, this one-pot meal is rich, hearty, and unforgettable.
Ingredients
For the Beef Stew:
- Beef chuck or brisket – 1.2 kg (2.6 lbs), cut into 5 cm (2-inch) chunks
- Salt – 1 ½ tsp (8 g)
- Black pepper – ½ tsp (3 g)
- Flour – 2 tbsp (30 g)
- Olive oil – 2 tbsp (30 ml)
- Bacon (lardons) – 150 g, cut into small pieces
- Carrots – 2 large (250 g), cut into chunks
- Pearl onions – 200 g (or 1 large onion, diced)
- Garlic – 4 cloves, minced
- Tomato paste – 1 tbsp (15 g)
- Red wine (Burgundy or Pinot Noir) – 750 ml (1 bottle)
- Beef broth – 500 ml
- Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
- Bay leaves – 2
- Mushrooms – 250 g, quartered
For Thickening (Optional):
- Butter – 1 tbsp (15 g)
- Flour – 1 tbsp (15 g)
Step-by-Step Instructions
Step 1: Prepare the Beef
- Pat dry the beef with paper towels.
- Season generously with salt and black pepper.
- Dust lightly with flour, coating all sides.
Step 2: Brown the Meat & Bacon
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the bacon and cook until crispy. Remove and set aside.
- Sear the beef chunks in batches until browned (about 3–4 minutes per side).
- Remove beef and set aside.
Step 3: Build the Base
- In the same pot, sauté carrots, pearl onions, and garlic until fragrant.
- Stir in tomato paste, cooking for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Return beef and bacon to the pot.
- Add beef broth, thyme, and bay leaves.
Step 4: Slow Cook to Perfection
- Bring to a gentle simmer, then cover.
- Oven Method: Cook at 160°C (320°F) for 2.5–3 hours.
- Stovetop Method: Simmer on low heat for 2.5–3 hours, stirring occasionally.
Step 5: Cook the Mushrooms
- While the beef simmers, sauté mushrooms in butter.
- Add them to the stew in the last 30 minutes of cooking.
Step 6: Final Touches & Serving
- Remove bay leaves and check seasoning.
- If needed, mix butter + flour and stir into the stew for extra thickness.
- Serve over mashed potatoes, egg noodles, or crusty bread.
Serving Suggestions
- Classic Style – Serve over buttered mashed potatoes or crusty French bread.
- Lighter Version – Pair with steamed vegetables or a simple green salad.
- Creamy Twist – Add a spoonful of crème fraîche for a silky finish.
Nutrition Information (Per Serving – 6 Servings)
- Calories: 550 kcal
- Protein: 48 g
- Fat: 22 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Sodium: 980 mg
Tips & Tricks for the Perfect Beef Bourguignon
✔ Choose the Right Wine – Use a dry Burgundy or Pinot Noir for authenticity.
✔ Low & Slow Cooking – The longer it cooks, the richer the flavors become.
✔ Sear the Meat Well – This adds deep, caramelized flavor.
✔ Let it Rest – Stews taste even better the next day!
Extra Additions for Even More Flavor
- Cognac or Brandy – Adds an extra depth of flavor.
- Shallots – For a milder onion sweetness.
- Parsnips or Turnips – A great alternative to carrots.
- Dark Chocolate – A tiny square enhances the richness!
Make-Ahead & Storage Tips
- Make-Ahead – Flavors deepen overnight, making it even better the next day.
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze? – Yes! Freeze in portions for up to 3 months.
- Reheat – Gently warm on the stove, adding a splash of broth if needed.
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