Beef Bourguignon (Boeuf Bourguignon) is one of the most beloved French comfort dishes, renowned for its deep, rich flavors and melt-in-your-mouth tender beef. This dish originates from the Burgundy region of France, where it was traditionally made by slow-cooking beef in red wine with aromatic herbs, mushrooms, carrots, onions, and bacon.
The key to an exceptional Beef Bourguignon is patience—allowing the beef to simmer slowly so that it absorbs all the flavors of the wine and herbs. The result is a luxuriously thick, velvety stew that pairs beautifully with crusty bread, creamy mashed potatoes, or buttered noodles.
This classic recipe stays true to the French tradition, ensuring authentic taste while being simple enough for home cooks to recreate.
Ingredients
For the Beef Bourguignon:
- Beef chuck or brisket – 1.2 kg (2.6 lbs), cut into large chunks
- Salt – 2 tsp (10 g)
- Black pepper – 1 tsp (5 g)
- Flour – 3 tbsp (45 g)
- Olive oil – 2 tbsp (30 ml)
- Unsalted butter – 1 tbsp (15 g)
- Thick-cut bacon or pancetta – 150 g, diced
- Yellow onions – 2 large (400 g), diced
- Carrots – 3 large (300 g), sliced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp (30 g)
- Dry red wine (Burgundy or Pinot Noir) – 750 ml (1 bottle)
- Beef broth – 500 ml (2 cups)
- Worcestershire sauce – 1 tbsp (15 ml)
- Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
- Rosemary – 1 tsp (5 g), dried (or 2 sprigs fresh)
- Bay leaves – 2
- Mushrooms (Cremini or White Button) – 250 g, quartered
- Pearl onions (optional but authentic) – 200 g, peeled
- Sugar – 1 tsp (5 g)
For Thickening (Optional):
- Cornstarch – 1 tbsp (15 g), mixed with 2 tbsp water
For Serving:
- Fresh parsley – Chopped, for garnish
- Mashed potatoes, buttered noodles, or crusty bread
Step-by-Step Instructions
Step 1: Prepare the Beef
- Pat dry the beef chunks with paper towels.
- Season with salt and black pepper.
- Dust with flour, coating evenly (this helps with browning and thickening the stew).
Step 2: Sear the Beef & Bacon
- In a Dutch oven, heat olive oil over medium-high heat.
- Add bacon or pancetta and cook until crispy. Remove and set aside.
- In the same pot, sear the beef chunks in batches for 3–4 minutes per side, ensuring a deep brown crust. Remove and set aside.
Step 3: Build the Flavor Base
- In the same pot, melt butter, then sauté onions and carrots until golden.
- Stir in garlic and tomato paste, cooking for 1–2 minutes to deepen the flavors.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add back the seared beef and crispy bacon.
Step 4: Simmer the Bourguignon
- Pour in beef broth and add Worcestershire sauce, thyme, rosemary, bay leaves, and sugar.
- Bring to a gentle simmer, then cover and cook on low heat for 2.5–3 hours, stirring occasionally.
Step 5: Cook the Mushrooms & Pearl Onions
- In a separate pan, sauté mushrooms and pearl onions in butter until golden.
- Add to the stew during the last 30 minutes of cooking.
Step 6: Thicken & Serve
- If a thicker sauce is desired, stir in cornstarch slurry and simmer for 5–10 minutes.
- Remove bay leaves before serving.
- Garnish with fresh parsley and serve over mashed potatoes, noodles, or crusty bread.
Serving Suggestions
- With Classic Mashed Potatoes – The creamy texture pairs perfectly with the rich sauce.
- Over Buttered Egg Noodles – A lighter alternative to potatoes.
- With Rustic French Bread – Ideal for soaking up the delicious sauce.
- With a Simple Green Salad – Balances the richness of the dish.
Nutrition Information (Per Serving – 6 Servings)
- Calories: 600 kcal
- Protein: 55 g
- Fat: 25 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Sodium: 880 mg
Tips & Tricks for the Best Beef Bourguignon
✔ Use a Good Quality Red Wine – Burgundy or Pinot Noir works best for authentic flavor.
✔ Sear the Beef Properly – This adds depth to the stew.
✔ Slow Cooking is Key – Low and slow heat makes the beef tender and rich.
✔ Don’t Skip the Bacon – It adds a smoky, salty depth to the dish.
✔ Make it a Day Ahead – The flavors develop even more overnight!
Extra Additions for Even More Flavor
- A Splash of Cognac – Adds complexity to the sauce.
- Smoked Paprika – Enhances the smoky richness.
- Dark Chocolate – A small amount deepens the sauce’s flavor.
- Cloves & Nutmeg – Adds a subtle warmth.
Make-Ahead & Storage Tips
- Make-Ahead – Even better the next day as the flavors meld.
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze? – Yes! Freeze in portions for up to 3 months.
- Reheat – Warm on the stove over low heat, adding extra broth if needed.
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