I first made Beef Bourguignon on a rainy Sunday when Mom called with her old handwritten recipe, and honestly, the smell alone had Michael peeking into the kitchen every ten minutes asking if it was ready yet. It takes a little patience with the overnight marinating, but the payoff is restaurant-quality richness you can make right at home.
If you love hearty, soul-warming dishes, try my Easy Creamy Cajun Chicken Orzo Recipe, or Easy Chicken and Rice with Green Sauce , Easy Best Juicy Pork Tenderloin Recipe for more cozy French-inspired comfort.
Why You'll Love This Beef Bourguignon
Restaurant-quality flavor that tastes even better the next day, perfect for entertaining without the stress.
Fall-apart tender beef that's been marinated overnight and slow-braised until it practically dissolves on your fork.
Rich, velvety sauce made from reduced red wine and Beef Bourguignon stock that coats every ingredient beautifully.
Make-ahead friendly, so you can prep it a day before your dinner party and just reheat when guests arrive.
Classic French comfort with simple ingredients that create something truly special.
Jump to:
Beef Bourguignon Ingredients
Here's everything you need to make this comforting classic French stew.
See Recipe Card Below This Post For ingredients Quantites
Beef Marinade:
- Chuck beef: This cut becomes incredibly tender during the long braise and soaks up all the wine's deep flavor during marinating.
- Carrots: Cut on an angle for a rustic look, they add sweetness and substance to the stew.
- Pearl onions: These small onions caramelize beautifully and stay intact, adding pockets of sweet, savory flavor.
- Bay leaf: Adds subtle herbal depth to the marinade and cooking liquid.
- Thyme sprigs: Fresh thyme brings earthy, slightly floral notes that complement the Beef Bourguignon and wine perfectly.
- Pinot Noir: A good-quality red wine (one you'd drink) creates the foundation of this stew's incredible sauce.
Browning Beef:
- Oil: Helps achieve a deep golden sear on the Beef Bourguignon, which builds flavor for the entire dish.
- Salt and black pepper: Seasons the Beef Bourguignon before browning so every bite is flavorful.
Stew:
- Mushrooms: Halved or quartered mushrooms add earthiness and soak up the wine sauce beautifully.
- Bacon: Cut into small batons, it adds smoky, salty richness throughout the stew.
- Unsalted butter: Creates a silky base for cooking the vegetables and helps thicken the sauce.
- Garlic cloves: Minced garlic adds aromatic depth that mellows into sweet, savory notes.
- Tomato paste: Concentrated tomato flavor adds umami and helps deepen the sauce's color.
- Plain flour: Thickens the stew into a velvety, coating consistency.
- Beef stock: Low-sodium stock gives you control over the salt level and adds meaty richness.
- Salt and black pepper: Final seasoning to balance all the flavors.
- Parsley: Fresh chopped parsley brightens the rich stew right before serving.
how to make Beef Bourguignon
Marinate the beef: Place all marinade ingredients (beef, carrots, onions, bay leaf, thyme, and wine) into a large non-reactive dish or zip-top bag. Seal and refrigerate overnight, anywhere from 12 to 24 hours, so the Beef Bourguignon absorbs all that beautiful wine flavor. When ready to cook, strain the liquid into a bowl and set it aside. Separate the beef, carrots, and onions onto a plate.
Reduce the wine: Pour your reserved wine into a saucepan and bring it to a boil over medium-high heat. Let it simmer vigorously, skimming off any foam or impurities that rise to the surface, until it's reduced by half. This concentrates the flavor and removes some of the alcohol's harshness. Set aside.
Brown the beef and vegetables: Preheat your oven to 180°C / 350°F (or 160°C fan). Line a baking tray with paper towels, spread the marinated beef out, and pat each piece completely dry (this is key for a good sear). Season the beef all over with ¾ teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons oil in your large oven-proof pot over high heat until it's almost smoking. Brown the Beef Bourguignon in batches without crowding the pot, searing aggressively on all sides until deep golden. Transfer to a bowl.
Cook the bacon: Add the bacon batons to the same pot and cook for about 3 minutes until they're golden and starting to crisp. Transfer them to the bowl with the Beef Bourguignon.
Sauté the mushrooms: Add the mushrooms to the pot (no need to add more oil yet, they'll release moisture) and cook for about 5 minutes, stirring occasionally, until they're golden brown. Remove to a separate bowl.
Cook the onions: Add the pearl onions to the pot, adding a splash more oil if the pot looks dry. Sauté for about 5 minutes until golden patches form all over. Transfer to the bowl with the mushrooms.
Cook the carrots: Add the butter to the pot and let it melt completely. Add your marinated carrots and cook for 3 to 4 minutes until they're lightly golden around the edges. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly. Sprinkle in the flour and cook for another 2 minutes, stirring to coat everything.
Build the stew: While stirring constantly, slowly pour in the Beef Bourguignon stock, whisking to prevent lumps from forming. The mixture should become smooth and mostly lump-free. Pour in your reduced wine and stir everything together. Return the beef and bacon to the pot. Add the thyme sprigs, bay leaf, ¼ teaspoon salt, and a few grinds of black pepper. Stir well.
Slow cook: Bring the stew to a gentle simmer on the stovetop, then cover with the lid and transfer the pot to your preheated oven. Bake for 1 hour undisturbed.
Add vegetables and finish cooking: Remove the pot from the oven and stir in the mushrooms and onions. Cover again and return to the oven for another 1½ hours, until the Beef Bourguignon is fall-apart tender and the sauce has thickened beautifully. Taste and adjust the salt if needed.
Rest and serve: If you have time, let the stew cool completely and refrigerate it overnight. The flavors deepen and meld together even more. When ready to serve, reheat gently over low heat until warmed through. Garnish with freshly chopped parsley and serve over creamy mashed potatoes.
Substitutions and Variations
Wine: If you don't have Pinot Noir, try Merlot, Cabernet Sauvignon, or any dry red wine you enjoy drinking.
Beef cut: Boneless short ribs or Beef Bourguignon brisket work beautifully instead of chuck, though cooking time may vary slightly.
Pearl onions: If you can't find them, use shallots cut into quarters or even regular yellow onion cut into thick wedges.
Bacon: Thick-cut pancetta or even diced salt pork gives a similar smoky richness.
Mushrooms: Button, cremini, or a mix of wild mushrooms all work wonderfully.
Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend (you may need slightly less).
Make it in a slow cooker: After browning everything and building the sauce on the stovetop, transfer to a slow cooker and cook on low for 6 to 8 hours.
Equipment for Beef Bourguignon
Large non-reactive dish or zip-top bag: Essential for marinating the Beef Bourguignon overnight without any metallic taste.
Large heavy-based oven-proof pot with lid: A Dutch oven works perfectly for even heat distribution and oven safety.
Saucepan: For reducing the wine separately before adding it to the stew.
Baking tray and paper towels: For drying the Beef Bourguignon thoroughly before browning.
Slotted spoon: Helps transfer ingredients without excess liquid.
Wooden spoon: For stirring and scraping up flavorful browned bits.
Sharp knife and cutting board: For prepping all your vegetables and Beef Bourguignon.
Storage and Reheating Tips
Refrigerator: Store completely cooled stew in an airtight container for up to 4 days. The flavors actually improve after a day or two.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently over low heat on the stovetop, stirring occasionally and adding a splash of Beef Bourguignon stock if it's gotten too thick. You can also reheat individual portions in the microwave at 50% power.
Make-ahead tip: This stew is actually better when made a day ahead. The overnight rest lets all the flavors meld together beautifully.
expert tips
Dry the beef thoroughly: This is the secret to getting a deep, flavorful sear. Wet Beef Bourguignon steams instead of browning.
Don't skip the overnight marinade: It tenderizes the meat and infuses it with wine flavor from the inside out.
Brown in batches: Crowding the pot drops the temperature and prevents proper browning.
Use good wine: You don't need expensive, but choose something you'd actually drink. The flavor concentrates as it cooks.
Reduce the wine separately: This removes bitterness and concentrates the flavor before it joins the stew.
Let it rest overnight: If possible, make this a day ahead. The flavors deepen significantly.
Skim the fat: If you refrigerate overnight, you can easily lift off any solidified fat from the top before reheating.
Adjust seasoning at the end: The stew reduces as it cooks, so always taste and adjust salt right before serving.
FAQ
What are the recipes for Beef Bourguignon?
Traditional Beef Bourguignon includes chuck Beef Bourguignon marinated in red wine, then slow-braised with bacon, mushrooms, pearl onions, and carrots in a rich wine sauce. Some versions add different vegetables or use a slow cooker, but the core elements stay the same. The key is long, slow cooking to develop deep flavor.
How long should Beef Bourguignon be cooked for?
After marinating overnight, the active cooking takes about 2½ hours in the oven at 180°C / 350°F. The Beef Bourguignon needs about 2½ hours of gentle braising to become fall-apart tender. Low and slow is the secret. If you notice the Beef Bourguignon isn't quite tender enough after the suggested time, just give it another 30 minutes.
What is the process of making Beef Bourguignon?
You marinate beef cubes overnight in red wine with vegetables and herbs, then brown everything separately to build flavor. Next, you create a rich sauce with reduced wine, Beef Bourguignon stock, and flour, return the beef and bacon, and slow-braise in the oven. The mushrooms and onions go in partway through. It's a patient process, but each step adds essential flavor.
How long should beef bourguignon cook for?
In the oven, it needs 1 hour covered, then another 1½ hours after adding the mushrooms and onions, for a total of 2½ hours of braising time. The Beef Bourguignon should be fork-tender and the sauce should coat a spoon nicely. If using a slow cooker instead, plan for 6 to 8 hours on low heat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Beef Bourguignon
Classic French Beef Bourguignon
Ingredients
Method
- Combine the beef, carrots, onions, bay leaf, thyme, and red wine in a non-reactive container and refrigerate for at least 12 hours and up to 24 hours. prep
- Strain the marinade into a bowl, separating the liquid from the beef and vegetables, and set all components aside. prep
- Simmer the reserved wine in a saucepan until reduced by half, skimming impurities as it cooks, then remove from heat. prep
- Heat the oven to 180°C / 350°F to prepare for slow braising. prep
- Pat the marinated beef dry thoroughly with paper towels to ensure proper browning. prep
- Season the beef evenly with salt and black pepper. prep
- Sear the beef in batches in hot oil until deeply browned on all sides, transferring each batch to a bowl. prep
- Cook the bacon in the same pot until golden, then add it to the bowl with the beef. prep
- Brown the mushrooms until golden, then remove and reserve separately. prep
- Sauté the onions in the pot until lightly caramelized, then add them to the mushrooms. prep
- Melt the butter in the pot, add the carrots, and cook until lightly golden before stirring in the garlic. prep
- Stir in the tomato paste and cook briefly to deepen its flavor. mix
- Slowly pour in the beef stock while stirring, then add the reduced wine and mix until smooth. mix
- Return the beef and bacon to the pot, add the herbs and remaining salt, and stir to combine. assemble
- Bring the stew to a gentle simmer, cover, and transfer to the oven to cook for 1 hour. bake
- Stir in the reserved mushrooms and onions once removed from the oven. assemble
- Cover again and return to the oven for 1½ hours until the beef is fork-tender. bake
- Taste the sauce and adjust seasoning as needed before serving or chilling overnight. finish
Leave a Reply