Name: Beef Bourguignon (Beef Burgundy) Recipe
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 800g/1.6 lb chuck beef, cut into 4-5 cm / 2” cubes; 2 large carrots (~300g/10 oz), cut on an angle into 4-5 cm / 2” pieces; 16 pearl onions or small round pickling onions; 1 bay leaf, fresh (or dried); 3 sprigs thyme; 750ml/25 oz Pinot Noir or other red wine; 3 tbsp oil (olive, canola, or vegetable); 3/4 tsp salt; 1/2 tsp black pepper; 200g/7 oz mushrooms, halved (quartered if large); 150g/5 oz bacon piece, cut into 1 cm / 1/2” thick batons; 50g/3 tbsp unsalted butter; 3 garlic cloves, minced; 2 tbsp tomato paste; 6 tbsp all-purpose flour; 3 cups beef stock (low sodium, preferably homemade); 1/4 tsp salt; 2 tbsp chopped parsley (for garnish)

Jump to Recipe· 4.7 from 108 reviews

If you’re craving a dish that’s rich, comforting, and downright impressive, you absolutely must try this Beef Bourguignon (Beef Burgundy) Recipe. I first made this classic French stew years ago, and it’s been a go-to for cozy dinners ever since. You’ll find that the beef turns amazingly tender, the sauce gets deeply flavorful, and every bite feels like a warm hug. Stick with me—I’ll walk you through everything to make this fan-freaking-tastic dish a star in your kitchen.

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Why You’ll Love This Recipe

Complex Deep Flavors: Slow-cooked beef in red wine and herbs creates an unforgettable sauce.
Perfectly Tender Beef: The chuck cuts, marinated and browned just right, melt in your mouth every time.
Traditional but Adaptable: Classic Burgundy roots blended with practical tips and ingredient swaps.
Great for Special Occasions or Cozy Nights: It’s impressive enough for guests but easy enough to prep ahead.

A large pot filled with a thick, dark brown stew containing visible chunks of browned meat, orange carrot slices, small whole pearl onions, and mushrooms, all coated in a shiny sauce. The stew is being stirred by a wooden spoon positioned on the right side inside the pot. The pot sits on a white marbled surface with a textured background of light fabric. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, French beef stew, classic French recipes, hearty French stew

Ingredients You’ll Need

This recipe carefully balances rich beef, aromatic vegetables, and Burgundy wine for that iconic flavor. Each component plays a crucial role, so grabbing the freshest ingredients—and a good quality wine—really pays off.

Flat lay of a thick slab of chuck beef cut into chunky cubes with visible marbling of fat, two large fresh carrots cut diagonally into chunky pieces, a cluster of small round pearl onions with pale glossy skins, three fresh green sprigs of thyme, a single fresh bay leaf with a smooth deep green surface, a handful of halved cremini mushrooms with light brown caps, a piece of raw bacon cut into thick batons showing pink meat and white fat, three whole garlic cloves with clean white papery skins, a small mound of smooth red tomato paste on a white ceramic plate, a small white bowl filled with plain all-purpose flour, a small white bowl containing golden olive oil, a small white bowl holding deep red pinot noir wine, a small white bowl of rich brown homemade beef stock, and a small pile of freshly chopped bright green parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef Bourguignon, Beef Burgundy, French beef stew, classic French recipes, hearty French stew

Chuck beef: Choose beef with some fat marbling for juicy, tender bites; cut your own chunks for best results.
Carrots: Cut on an angle for quicker, even cooking and a nicer presentation.
Pearl onions: Tiny and sweet, these add lovely texture; if you can’t find them, pickling onions or small yellow onions work.
Bay leaf: Fresh if possible, but dried is perfectly fine—just remove before serving.
Thyme sprigs: Fresh thyme infuses subtle earthiness; dried thyme can be used in a pinch.
Pinot Noir or red wine: Don’t worry about expensive bottles; an affordable decent Pinot will deepen the sauce beautifully.
Oil: Olive, canola, or vegetable oil—just enough for browning meat and veggies properly.
Salt & pepper: Simple but essential seasoning to bring out all the layers.
Mushrooms: Halved or quartered for bite-sized pieces that soak up the sauce.
Bacon piece (lardons): Adds smoky richness; thick-cut gives that authentic texture.
Unsalted butter: For sautéing carrots and garlic — helps develop that classic French flavor.
Garlic: Minced fresh; don’t skimp for that aromatic punch.
Tomato paste: Adds depth and a slight tang to the sauce.
Flour: Plain/all-purpose; used to thicken the sauce—don’t worry about a few lumps!
Beef stock: Homemade is best, but make sure it’s good quality and low sodium for proper seasoning control.
Chopped parsley: Fresh garnish that brightens every hearty bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over the years, I’ve enjoyed tweaking this Beef Bourguignon (Beef Burgundy) Recipe to suit different moods and dietary needs—you should feel free to get creative, too!

Vegetarian Version: Swap out beef with hearty mushrooms or seitan, and use vegetable stock; I’ve tried this with portobello mushrooms, and it’s surprisingly comforting.
Slow Cooker Friendly: If you’re tight on time or just want to set it and forget it, slow cook for about 8 hours low; you’ll want to thicken the sauce afterwards but it’s so convenient!
Seasonal Veggies: Swap carrots for parsnips or add pearl onions and baby potatoes for extra depth—my family loves this fall twist.
Wine Variety: If Pinot Noir isn’t your thing, other dry reds like Merlot or Burgundy work fine; just avoid anything too sweet.

How to Make Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Marinade Magic – Let Flavor Develop Overnight

The night before cooking, toss your chuck beef cubes with carrots, pearl onions, bay leaf, thyme, and that beautiful red wine. I learned early on that marinating at least 12 hours (overnight is best) transforms the beef’s flavor—this is what sets a good Bourguignon apart from a great one. Pop everything in a sealable container or ziplock bag, and gently massage it all together before refrigerating.

Step 2: Reduce the Wine for a Concentrated Sauce

While the beef marinates, pour your red wine into a pan and boil it down by half. This step concentrates all those lovely fruity and savory notes and softens any harsh alcohol. Be sure to skim off any impurities that float to the surface—that’s a trick I pick up from French cooks to keep flavors pure and the sauce clear.

Step 3: Brown the Beef and Build Flavor

Dry your beef chunks well on paper towels; this is super important because moisture will steam the meat instead of browning it. Season with salt and pepper, then brown in batches in a hot, heavy-bottom pot—don’t overcrowd, or you’ll lose that gorgeous golden crust. It’s a step I almost skip when rushed, but trust me, it makes all the difference.

Remove the beef as it browns to a bowl, then sauté bacon in the same pot until crispy and golden. This adds a smoky, salty backbone to the stew. Next up, in sequence, give the mushrooms and onions a sauté until they’re lightly browned as well—each layer of cooking ups the flavor intensity.

Step 4: Bring It All Together with Butter, Carrots, and Garlic

Add butter to the pot and lightly brown the carrots; I love how the butter adds creaminess and richness here. Toss in the garlic for just a minute until fragrant, then stir in tomato paste and let it cook down to mellow its acidity. This step builds the base flavors and aromas that make the stew so comforting.

Step 5: Thicken and Simmer with Flour, Stock, and Wine

Sprinkle in the flour and cook it for a couple of minutes—this helps thicken your sauce later. Slowly whisk in beef stock to avoid lumps, followed by your reduced wine, mixing well. Pour back the browned beef and bacon, plus the herbs and salt, then give it all a good stir. This is where the magic starts to meld together before going into the oven.

Step 6: Slow Cook in the Oven Low and Slow

Pop the covered pot into a preheated 180°C/350°F oven for an hour to kick off slow cooking. After the first hour, stir in mushrooms and onions, then cover and return to the oven for another hour and a half—or until the beef is fall-apart tender. This hands-off slow cook is the secret to tender meat that absorbs all those wine and herb flavors.

Step 7: Finish with Seasoning and Rest

Once done, taste and adjust salt—this is where your attention really pays off! The saltiness depends on your bacon and stock, so trusting your palate is key. If you can, let the stew rest overnight in the fridge. I promise it tastes even better the next day as the flavors have time to settle and deepen.

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Pro Tips for Making Beef Bourguignon (Beef Burgundy) Recipe

Marinate Overnight: Makes a huge difference in tenderizing and flavor infusion, so don’t skip this step.
Dry Meat Thoroughly: I learned this the hard way—wet beef will steam not brown, leading to less flavor.
Brown in Batches: Crowding the pan lowers heat and prevents caramelization, which is key for that deep flavor.
Adjust Salt At End: This is crucial because different stocks and bacon have varying salt levels; taste before final seasoning.

How to Serve Beef Bourguignon (Beef Burgundy) Recipe

Beef Bourguignon (Beef Burgundy) Recipe - Serving

Garnishes

I like to finish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Some cracked black pepper on top also adds a wonderful final aroma. Occasionally, I’ve added a dollop of crème fraîche to balance the richness, and it’s divine.

Side Dishes

Mashed potatoes are my absolute favorite; they soak up all that silky sauce perfectly. But creamy polenta or buttered egg noodles also work beautifully. For something green, try simple sautéed green beans or a crisp green salad to balance the richness.

Creative Ways to Present

For holiday dinners, I love serving Beef Bourguignon in individual mini cocottes or wide shallow bowls—adds that rustic French charm. You can also plate it over a bed of garlic mashed potatoes topped with a sprig of thyme and a drizzle of the reduced sauce for an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers to airtight containers and refrigerate them. This stew keeps beautifully for up to 5 days. Each day, the flavors deepen, making leftovers even more luscious than day one!

Freezing

This recipe freezes wonderfully. I portion it into freezer-safe containers or ziplock bags, and it will keep up to 3 months. When you thaw and reheat, it almost tastes like you just made it fresh.

Reheating

To reheat, gently warm on the stove over low heat, stirring occasionally. I avoid microwaving because slow gentle heat preserves the texture of the beef and prevents breaking it down too much. Add a splash of stock or water if the sauce has thickened too much while cold.

FAQs

Can I make Beef Bourguignon (Beef Burgundy) Recipe in a slow cooker?

Yes! While the traditional method uses an oven, you can definitely use a slow cooker. Cook the beef on low for about 4 hours, then add mushrooms and onions, and continue cooking another 4 hours. You might want to reduce the sauce on the stove at the end to thicken it up since it won’t brown in a slow cooker.
What cut of beef is best for this recipe?

Chuck beef is ideal because it has enough marbling to stay tender and juicy during long cooking. Avoid pre-cut small pieces as they cook too fast and won’t develop as much flavor.
Can I use a different type of wine?

Absolutely! While Pinot Noir is the classic choice, other dry reds like Merlot, Burgundy, or even Cabernet Sauvignon can work. Just pick a wine you’d enjoy sipping—avoid sweet wines as they can alter the dish’s flavor balance.
How do I peel pearl onions easily?

Soak pearl or pickling onions in cold water for 10–15 minutes to soften their skins, then gently peel off the outer layers—using a small knife can help. If you don’t have pearl onions, thinly sliced brown or yellow onions are a fine substitute.

Final Thoughts

I absolutely love how this Beef Bourguignon (Beef Burgundy) Recipe fills the kitchen with cozy aromas and turns tender, flavorful beef into a meal worth savoring. It’s one of those dishes where a bit of patience pays off hugely, and the promise of leftovers tasting even better is the sweetest reward. Whether you’re cooking for family, friends, or treating yourself, I hope you enjoy making—and more importantly, eating—this classic French comfort food as much as I do. Give it a try; I know it’ll become a staple in your repertoire too!