Name: Beef Bourguignon (Beef Burgundy)
Prep time: 45 min
Cook time: 180 min
Total time: 720 min
Ingredients: 800 g chuck beef, cut into 4–5 cm (2") cubes (Ideal for braising.); 3/4 tsp salt (For marinating); 1/2 tsp pepper (For marinating); 3 sprigs thyme (Fresh preferred; 1 tsp dried as substitute.); 150 g bacon, cut into 1 cm / 1/2" batons (Adds smoky fat.); 3 tbsp oil (Olive, canola, or vegetable for browning.); 2 large carrots, cut on an angle into 4–5 cm (2") pieces; 16 pieces pearl onions or small pickling onions (Frozen or jarred will work.); 200 g mushrooms, halved (Cremini or button are fine.); 50 g unsalted butter; 3 cloves garlic, minced; 2 tbsp tomato paste; 6 tbsp plain / all-purpose flour (For a light thickening.); 750 ml pinot noir or other dry red wine (Choose drinkable but not necessarily expensive.); 3 cups beef stock (Low sodium preferred.); 1 bay leaf fresh preferred; use 1/2 tsp dried if needed.; 1/4 tsp salt (For the braise liquid; adjust to taste.); 2 tbsp chopped parsley (For garnish.)

235

1.30k

Jump to Recipe Print Recipe

I still make this Beef Bourguignon when I want food that feels like a warm embrace—deep red-wine flavor, meltingly tender beef, and bacon-sweet pearl onions. It’s the classic slow-braised French stew that’s worth the planning: marinate the chuck, brown everything well, then let time do the rest. If you enjoy hands-off braises, you might also like a quicker roast option like this air-fried roast beef recipe that gives great beef flavor with less passive cooking time.

Why you’ll love this dish

Beef Bourguignon (Beef Burgundy) is comfort food with technique. The long marinate and slow simmer let collagen in chuck beef break down into silky gelatin, which gives the sauce body without extra thickeners. Using a decent red wine adds acidity and fruit that balance the bacon and butter, while pearl onions and mushrooms give texture contrasts that make every spoonful interesting.

“This is the stew I serve when I want guests to think I’ve been cooking for hours—rich, deep, and absolutely homey.” — a regular who requests this dish for family dinners

Why make it at home:

Feeds a crowd and stores beautifully as leftovers.
Uses budget-friendly chuck rather than more expensive cuts.
Flexible: make it on a stovetop, in a Dutch oven, or in a low oven.
Great for holidays, Sunday dinners, or any night you want a comforting slow-cooked meal.

How this recipe comes together

Short overview so you know what to expect:

Marinate the beef overnight with salt, pepper, and thyme to infuse flavor and lightly tenderize.
Render bacon until crisp, then brown the beef in the seasoned fat for deep color.
Sauté vegetables briefly, add garlic and tomato paste, and dust with flour to build a lightly roux-thickened sauce.
Deglaze with red wine, add beef stock and aromatics, then simmer slowly until the beef is fork-tender.
Finish by adjusting seasoning and stirring in the reserved bacon and herbs before serving.

If you like experimenting with beef cuts and cooking methods, you’ll find similar flavor-building techniques in recipes like this air‑fryer beef chuck roast, which adapts long‑cooking flavors to a faster method.

Gather these items

Key ingredients (with quick notes and substitutions):

800g / 1.6 lb chuck beef, cut into 4–5 cm (2") cubes — chuck is ideal for braising.
2 large carrots, cut on an angle into 4–5 cm (2") pieces.
16 pearl onions or small pickling onions — frozen or jarred will work in a pinch.
1 bay leaf (fresh preferred; use 1/2 tsp dried if needed).
3 sprigs thyme (fresh = better flavor; 1 tsp dried as substitute).
750 ml / 25 oz pinot noir or other dry red wine — choose drinkable but not necessarily expensive.
3 tbsp oil (olive, canola, or vegetable) for browning.
3/4 tsp salt and 1/2 tsp pepper (for marinating; additional salt later).
200 g / 7 oz mushrooms, halved (quarter if large) — cremini or button are fine.
150 g / 5 oz bacon piece, cut into 1 cm / 1/2" batons — adds smoky fat.
50 g / 3 tbsp unsalted butter.
3 garlic cloves, minced.
2 tbsp tomato paste.
6 tbsp plain / all-purpose flour (for a light thickening).
3 cups beef stock (low sodium preferred).
1/4 tsp salt (for the braise liquid; adjust to taste).
2 tbsp chopped parsley, for garnish.

If you enjoy different beef flavors, this braise can also be paired with quick tacos or weeknight stir-ins—try the texture contrasts used in these air-fryer beef fajitas for inspiration.

Step-by-step instructions

Delicious Beef Bourguignon stew served with vegetables and red wine.

Follow these concise steps for predictable results.

Marinate the beef

Toss the cubed chuck with 3/4 tsp salt, 1/2 tsp pepper, and the thyme sprigs in a bowl.
Cover and refrigerate for at least 12 hours (overnight). This helps seasoning penetrate and slightly tenderizes.

Brown bacon and beef

Heat 3 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the bacon batons and cook until crisp. Remove bacon with a slotted spoon and set aside.
In the same pot, working in batches if necessary, brown beef cubes on all sides until well caramelised. Don’t crowd the pan — good browning builds flavor. Remove browned beef and set aside.

Brown vegetables

Add mushrooms, carrots, and pearl onions to the pot and sauté briefly until they pick up some color (2–4 minutes).

Build the sauce

Stir in 50 g butter, then add minced garlic and 2 tbsp tomato paste. Cook 1 minute to deepen flavors.
Sprinkle 6 tbsp flour over the mix and stir for 1–2 minutes to cook the raw flour taste; this creates a light roux.

Deglaze and simmer

Pour in the 750 ml red wine, scraping the fond from the pot bottom.
Return the beef and bacon to the pot. Add 3 cups beef stock, 1 bay leaf, and remaining thyme sprigs. Add 1/4 tsp salt (taste and adjust later).
Bring to a gentle simmer, cover, and cook on low heat for 2 to 3 hours, stirring occasionally, until beef is fork-tender and sauce is reduced and glossy.

Finish and serve

Remove bay leaf and thyme stems. Adjust seasoning with salt and pepper.
Stir in chopped parsley and spoon sauce over the beef. Serve hot.

Timing notes: Active prep is about 30–45 minutes plus the overnight marinate and 2–3 hours braise.

What to serve it with

Best ways to enjoy Beef Bourguignon:

Classic: buttered egg noodles or mashed potatoes to soak up the sauce.
Rustic: a thick slice of crusty bread and a simple green salad with vinaigrette.
Elegant: buttery mashed parsnips or pommes purée and a glass of the same wine you cooked with.
Side ideas: steamed green beans, roasted root vegetables, or a mushroom-onion compote on top.

For wine pairing, stick with the same family—pinot noir or another medium-bodied red complements the dish without overpowering it.

How to store & freeze

Keeping leftovers safe and tasty:

Refrigerate promptly in shallow airtight containers. Store in the fridge for up to 3–4 days.
Reheat gently on the stovetop over low heat, stirring occasionally, until steaming. Bring to at least 74°C / 165°F for food safety.
To freeze: cool completely, then transfer to freezer-safe containers or heavy-duty bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Do not refreeze once thawed.

Safety tip: because this dish is wine- and stock-based, cool it quickly by dividing into smaller containers before refrigerating.

Pro chef tips

Tricks that elevate results:

Brown in batches: avoid overcrowding to ensure proper Maillard reaction and deeper flavor.
Use cold beef and dry it: pat cubes dry with paper towels before browning to promote searing.
Don’t skip the bacon: the rendered fat adds a smoky base that lifts the whole dish.
Low-and-slow is key: simmer gently; a vigorous boil will toughen meat and cloud the sauce.
Sauce finish: if the sauce seems thin after braising, simmer uncovered 10–20 minutes to reduce and concentrate flavors.
Make ahead: this dish often tastes better the next day after flavors meld. Reheat gently.

Flavor swaps

Creative twists and sensible substitutions:

Meat swaps: short ribs or brisket can work but adjust cooking time until tender.
Wine: if you don’t have pinot noir, use another dry red (merlot, gamay). Avoid cooking wine labeled “cooking wine”—use something you’d drink.
Vegetarian version: replace beef with hearty mushrooms and seitan, use vegetable stock, and swap bacon for smoked tempeh.
Thickening: if you prefer not to use flour, finish the sauce with a beurre manié (equal parts butter and flour kneaded together) or a cornstarch slurry, added gradually.
Herb twist: add a strip of orange zest with the herbs for a subtle brightness.

Your questions answered

Q: How long does the whole process take including marinating?
A: Active prep is 30–45 minutes. Marinate at least 12 hours (overnight). Braise 2–3 hours. Plan for roughly 15 hours total with marinating, though most of that is hands-off.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker: brown bacon and beef on the stovetop, then transfer everything to the slow cooker and cook on low 6–8 hours. For an Instant Pot: use the sauté function for browning, then pressure cook for about 45 minutes with a natural release.

Q: Why did my sauce turn out thin or cloudy?
A: Thin sauce usually means not enough reduction—simmer uncovered a bit longer. Cloudiness can come from boiling too hard or adding too much flour without cooking it off; cook the tomato paste and flour briefly before adding liquids.

Q: Is it safe to marinate the beef for 12 hours?
A: Yes—as long as the beef is kept refrigerated (below 40°F / 4°C) while marinating. Never marinate at room temperature.

Conclusion

If you want a reliably impressive, make‑ahead centerpiece, this Beef Bourguignon delivers rich, layered flavor and tender meat with minimal active work. For more classic versions and inspiration, see the detailed techniques in this RecipeTin Eats Beef Bourguignon (Beef Burgundy) guide, explore Ree Drummond’s approachable take in the Beef Burgundy Recipe from The Pioneer Woman, or compare with a Julia Child–style method in this Kitchn guide to Beef Bourguignon (Just Like Julia Child’s) to find the technique that matches your kitchen and schedule.