What is Beef Bourguignon?
Beef Bourguignon is a classic French stew that’s made with beef and vegetables. It’s a slow cooked dish, that is very intense in flavor.
The beef becomes extremely tender when it simmers in red wine, with bacon, pearl onions, mushrooms, and carrots. It’s a very delicious and fancy dish, that for sure will become one of your and your family’s favorite!
Why I Love This Recipe?
I love Beef Bourguignon because it turns pretty simple and everyday ingredients into something very delicious and special.
The slow cooking helps to bring all the flavors together. This is creating a stew that’s very rich, delicious and satisfying. And the best part? It’s very versatile because you can add your favorite vegetables. You can make it in a Dutch oven, slow cooker, or even an Instant Pot.
Key Ingredients
For the Beef Bourguignon
- Beef Chuck Roast: This is the perfect cut for slow cooking. It turns very tender and delicious when it simmers. Just cut it into 2-inch cubes for even cooking.
- Red Wine: Burgundy is the traditional choice, but I often use Pinot Noir, Merlot, or Chianti. The wine adds incredible depth and richness to the stew.
- Bacon: Thick-cut bacon is a must! It adds a smoky, savory flavor that makes the dish even better.
For the Vegetables and Aromatics
- Pearl Onions: These little onions add a touch of sweetness to the stew. If you can’t find them, small shallots work just as well.
- Mushrooms: Button or cremini mushrooms are classic, but portobello mushrooms can add a fun twist. Slice them thick so they keep their shape while cooking.
- Carrots: Large chunks of carrots bring sweetness, color, and help thicken the sauce as they cook down.
- Garlic and Herbs: Fresh garlic, thyme, parsley, and bay leaves add amazing aroma and flavor. Don’t have fresh herbs? Dried ones work too!
Expert Tips
Choosing the Right Wine: Burgundy is a traditional choice but any good red wine like Pinot Noir, Merlot, or Chianti works. Just pick a wine you enjoy drinking. The flavor will only get better in the stew.
Making it Ahead: Beef Bourguignon tastes even better the next day! It’s a perfect make-ahead dish since the flavors deepen as it rests.
Personal Tip: I like to use a mix of red wine and beef broth for a richer, more complex sauce. Plus, it’s a great way to use up any leftover wine!
Variations and Substitutions
- Slow Cooker Beef Bourguignon: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.
- Instant Pot Beef Bourguignon: Use the sauté function to brown the beef and veggies. Add the wine, broth, and herbs, then cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
- Vegetarian Version: Swap the beef for hearty veggies like mushrooms, potatoes, and carrots. Use vegetable broth and a splash of red wine for that classic flavor.
- Low-Carb Version: Skip the flour and thicken the sauce with a small amount of xanthan gum if needed. Serve it over cauliflower mash instead of potatoes to keep it low-carb.
How to Store?
Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. To reheat You should warm the stew in a pot over medium heat until it’s hot.
You can also freeze Beef Bourguignon for up to 3 months. To freeze just let the stew cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
How to Serve?
Beef Bourguignon is traditionally served over mashed potatoes, but it also pairs very good with other side dishes like with egg noodles, rice, or crusty French baguette to soak up the delicious sauce.
For a full meal you canserve it with a fresh green salad or roasted vegetables. Garnish with freshly chopped parsley to add a touch of color and freshness to the dish.
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The Best Beef Bourguignon Recipe
- Total Time: 3.5 hours
- Yield: 6 servings 1x
Description
This Beef Bourguignon recipe is hearty, flavorful, and full of tradition! Slow-cooked beef in a red wine sauce with vegetables makes for an elegant yet comforting meal everyone will love.
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 4 slices thick-cut bacon, diced
- 1 large onion, diced
- 2 carrots, cut into large chunks
- 8 ounces mushrooms, sliced
- 1 cup pearl onions
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (Burgundy, Pinot Noir, Merlot, or Chianti)
- 2 cups beef broth
- 2 tablespoons flour
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Heat a large Dutch oven over medium heat.
- Cook the Bacon: Add the diced bacon to the Dutch oven and cook until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Brown the Beef: Season the beef with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat. Remove and set aside.
- Sauté the Vegetables: Add the onions and carrots to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add Wine and Broth: Stir in the tomato paste and flour, cooking for 1 minute. Add the wine and beef broth, scraping up any browned bits. Return the beef and bacon to the pot, along with the pearl onions, thyme and bay leaf. Bring to a simmer.
- Bake: Cover the Dutch oven and place it in the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
- Sauté the Mushrooms: In a separate pan, melt the butter over medium heat. Add the mushrooms and sauté until browned. Add them to the stew in the last 30 minutes of cooking.
- Serve: Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.
Notes
For a richer sauce, you can reduce the amount of broth and increase the wine.
If using a slow cooker or Instant Pot, adjust cooking times accordingly.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 480
- Sugar: 3g
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 37g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions
Can I make Beef Bourguignon without wine?
Yes, you can replace the wine with additional beef broth and add a tablespoon of balsamic vinegar to mimic the acidity of the wine.
What is the best wine for Beef Bourguignon?
Burgundy or Pinot Noir are traditional choices, but any full-bodied red wine like Merlot or Chianti will work well.
How do I make Beef Bourguignon in a slow cooker?
After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4-5 hours.
Did I miss where the pearl onions are added?
Hello Sally! I recommend adding the pearl onions alongside the broth and wine! This way they will be soft and kept intact :D. If You have any more questions, please let me know.
The recipes I’ve tried have little flavor. I made one version with fish sauce and soy sauce. The flavor was much improved, but the over all effect was too heavy. I think Worcestershire sauce might be the answer, but how much? and when to add it???
Thanks for sharing your experience! 😊 Worcestershire sauce isn’t traditional in Beef Bourguignon, but if you enjoy the flavor, try adding 1–2 teaspoons when you add the broth and wine. A little goes a long way.
That said, most of the flavor in this dish should come from well-browned beef, the wine, vegetables, and slow cooking. Adding too much Worcestershire can overpower the classic flavor, so I’d start with a small amount and adjust next time if needed.