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/10oz), cut on an angle into 4-5 cm (2”) pieces; 16 pearl onions or small, round pickling onions; 200g (7oz) mushrooms, halved (quartered if large); 150g (5oz) bacon piece, cut into 1cm (1/2”) thick batons; 3 garlic cloves, minced; 1 bay leaf, fresh (or dried as substitute); 3 sprigs thyme; 3/4 tsp salt; 1/2 tsp pepper; 1/4 tsp salt (for sauce); 2 tbsp chopped parsley, for garnish; 750ml (25 oz) pinot noir or other red wine; 3 tbsp oil (olive, canola, or vegetable); 50g (3 tbsp) unsalted butter; 2 tbsp tomato paste; 6 tbsp plain/all-purpose flour; 3 cups beef stock (low sodium)

If you’ve ever wanted to master a classic French dish that’s truly worth the effort, I’ve got you covered with this delicious Beef Bourguignon (Beef Burgundy) Recipe. This slow-cooked, wine-infused stew gets better every day and fills your kitchen with the most irresistible aromas. Trust me, whether it’s a cozy dinner or a special occasion, this recipe will make you feel like a culinary superstar—and your family will be begging for seconds!

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Why You’ll Love This Recipe

Rich, Deep Flavor: Slow cooking with red wine and herbs creates layers of savory goodness.
Perfectly Tender Beef: Using chuck beef and careful browning gives you melt-in-your-mouth texture every time.
Classic French Comfort Food: This dish is traditional yet approachable for any home cook.
Great Make-Ahead Stew: It tastes even better the next day—ideal for planning ahead!

A white bowl filled with two layers: the bottom layer is smooth, creamy mashed potatoes in a light yellow color, and the top layer is a rich, dark brown stew with chunks of tender meat, whole small onions, and thick slices of carrots, all coated in a shiny gravy. The stew slightly spills over the mashed potatoes, garnished with small sprinkles of green herbs. The bowl is placed on a white marbled surface with a folded cloth and a glass of red wine slightly visible in the background along with a detailed old-fashioned spoon in front of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, French beef stew, Slow cooker Beef Bourguignon, Classic French recipes

Ingredients You’ll Need

To make this Beef Bourguignon (Beef Burgundy) Recipe come alive, each ingredient plays a starring role—from the robust beef to the fragrant herbs and, of course, the wine. Choosing good-quality wine and fresh herbs really elevates the whole stew.

Flat lay of fresh chuck beef cubes, two large carrots cut on an angle, a cluster of pearl onions, a fresh bay leaf, three sprigs of thyme, small white ceramic bowls of red wine, olive oil, tomato paste, plain flour, and minced garlic, whole uncracked eggs with clean shells, halved button mushrooms, thick batons of bacon, a small slab of unsalted butter, a bowl of rich beef stock, and a small pile of chopped fresh 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, Slow cooker Beef Bourguignon, Classic French recipes

Chuck beef: This cut is perfect for slow cooking because it becomes tender and juicy without drying out.
Carrots: Cutting them on an angle adds a nice visual and keeps them tender but not mushy.
Pearl onions: If fresh pearl onions aren’t available, small pickling onions work well too.
Bay leaf: Fresh if you can get it, though dried is a good substitute for that classic aromatic note.
Thyme: Fresh sprigs add brightness and depth.
Red wine (Pinot Noir): This is essential for the authentic flavor—go for one you’d enjoy drinking.
Oil: Olive, canola, or vegetable oil all do the job when browning the beef.
Salt and pepper: Season carefully throughout to build layers of taste.
Mushrooms: Their earthiness blends beautifully into the rich sauce.
Bacon piece: Adds smoky, salty notes—don’t skip it!
Unsalted butter: For richness and flavor balance at the end.
Garlic: Minced—because a little punch of garlic makes everything better.
Tomato paste: Adds a subtle tang and deepens the color.
Flour: Helps thicken the sauce to that perfect stew consistency.
Beef stock: Use low sodium so you can control the seasoning.
Chopped parsley: A fresh garnish that brightens the plate.

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

One of the things I love most about this Beef Bourguignon (Beef Burgundy) Recipe is that it lends itself beautifully to tweaks and personal touches. I sometimes swap mushrooms for a funky blend of wild mushrooms or add extra herbs depending on the season.

Wine substitution: I’ve used a good-quality Merlot before, which works nicely if Pinot Noir isn’t on hand.
Vegetarian twist: For meatless versions, try substituting hearty mushrooms and vegetable stock, though it won’t be quite the same comforting beef flavor.
Slow cooker adaptation: If you’re short on stove time, cooking this on low in a slow cooker all day works, but I do love the pan-seared depth from stovetop cooking.
Hearty additions: Adding diced potatoes or pearl onions earlier in the process can bulk it up for a filling meal.

How to Make Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Brown the Beef to Lock in Flavor

Start by patting your chuck beef cubes dry—this helps achieve a perfect brown crust. Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches, making sure not to crowd the pan, until each piece is golden on all sides. This step is crucial because it builds the meaty, caramelized flavors that make your stew unforgettable. Don’t rush it—you want that deep color but be careful not to burn the meat. Set the browned beef aside once done.

Step 2: Sauté Bacon, Onions, and Carrots

Using the same pot, add your bacon pieces and cook until crispy and fragrant. Next, toss in the peeled pearl onions and carrots, cooking until they start to soften and pick up a little color. This layering of ingredients right here brings that wonderful smoky and sweet balance to the stew. If your pearl onions are still whole, I recommend peeling them ahead to avoid any fuss during cooking.

Step 3: Deglaze with Wine and Add Aromatics

Pour in your red wine (I swear by Pinot Noir) to deglaze the pan, scraping up all those flavorful browned bits stuck to the bottom—that’s where a lot of magic happens. Then add your minced garlic, bay leaf, thyme sprigs, tomato paste, salt, and pepper. Stir it all together and let it simmer for about 10 minutes to meld the flavors.

Step 4: Thicken and Simmer to Perfection

Sprinkle flour over the mixture and stir well to coat everything—this will thicken your sauce beautifully. Slowly add the beef stock while stirring to avoid lumps. Return the browned beef to the pot, give it a gentle stir, then cover and simmer on low heat for around 2 to 2 ½ hours. This slow, gentle simmering is how the beef becomes so tender and the sauce turns luscious and rich. I like to check once an hour to make sure it’s not sticking and add a splash more stock if it looks too thick.

Step 5: Add Mushrooms and Finish with Butter and Parsley

About 20 minutes before serving, add your halved mushrooms to the pot so they cook through but keep some bite. Stir in the butter just before serving for a silky finish, and sprinkle chopped parsley on top for a fresh pop of color and flavor. I always feel like this final touch makes the whole dish sing.

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Pro Tips for Making Beef Bourguignon (Beef Burgundy) Recipe

Don’t Skip Browning: Trust me, getting that sear on the beef and bacon builds the flavor base that defines the stew.
Use the Right Wine: Cooking with a wine you enjoy drinking really elevates your dish—you’re letting that flavor soak into every bite.
Patience Pays Off: Let the stew simmer slowly and resist the urge to rush—the tenderness and depth will thank you.
Peeling Onions: Blanch pearl onions for a minute in boiling water to loosen skins, making peeling a breeze.

How to Serve Beef Bourguignon (Beef Burgundy) Recipe

A white bowl filled with a thick layer of creamy mashed potatoes at the bottom, smooth and pale yellow in color. On top, there is a rich layer of dark brown beef stew with chunks of tender beef, orange carrot pieces, and small round light brown onions, all covered in a glossy, thick brown gravy. Small green herbs are sprinkled on top, adding a bit of color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, French beef stew, Slow cooker Beef Bourguignon, Classic French recipes

Garnishes

I always finish with a sprinkle of fresh chopped parsley—it adds a lovely fresh note that cuts through the richness. Sometimes, I like to place a few whole thyme sprigs on top just for the rustic charm and aroma when serving.

Side Dishes

This stew pairs beautifully with creamy mashed potatoes or buttered egg noodles to soak up all those delicious juices. If you want something a little lighter, crusty French bread is perfect to mop up the sauce. My family goes crazy opting for buttery garlic mashed potatoes.

Creative Ways to Present

For special occasions, I sometimes serve Beef Bourguignon in individual mini Dutch ovens or cast iron skillets—that way, it’s both beautiful and keeps warm for longer. Adding a sprig of fresh thyme or a small edible flower also makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and honestly, the flavors deepen overnight, making the next-day meal even more luscious. It keeps well for 3-4 days if properly refrigerated.

Freezing

This Beef Bourguignon (Beef Burgundy) Recipe freezes beautifully. I portion it into freezer-safe containers and thaw in the fridge overnight before reheating. Just avoid freezing the mushrooms separately if you want to maintain their texture.

Reheating

Reheat leftovers gently in a saucepan over low heat, stirring occasionally, to keep the beef tender and sauce silky. Adding a splash of beef stock or water while reheating prevents the sauce from drying out.

FAQs

Can I use a different cut of beef for this recipe?

While chuck beef is preferred for its balance of fat and connective tissue that breaks down into tenderness, you can use brisket or even shin. Just keep in mind that cooking times might vary slightly, and toughness depends on the cut, so slow and low cooking is key.
Do I have to use red wine? Can I skip it?

Red wine is essential for authentic Beef Bourguignon; it adds acidity and complexity. If you prefer not to use wine, you can substitute with extra beef stock and a splash of red wine vinegar, but the flavor won’t be quite the same.
How do I peel pearl onions easily?

To peel pearl onions quickly, blanch them in boiling water for 1-2 minutes, then transfer to ice water. The skins will loosen and slip off with minimal effort.
Can I make this dish ahead of time?

Absolutely! This stew actually benefits from sitting overnight in the fridge. The melding of flavors after resting results in a deeper, more satisfying taste. Just reheat gently before serving.
What should I serve with Beef Bourguignon?

Classic sides include creamy mashed potatoes, buttered noodles, or crusty bread. Seasonal green vegetables like steamed green beans or sautéed spinach also complement the richness beautifully.

Final Thoughts

I absolutely love how this Beef Bourguignon (Beef Burgundy) Recipe turns out every single time I make it. There’s something so comforting about its tenderness, the rich wine sauce, and the way it fills your home with an inviting aroma. When I first tried making it myself, I was honestly intimidated—but once I got the hang of browning meat and taking my time, it became a staple that my family adores. I really hope you give it a try because it’s a timeless dish that’s worth every minute spent making it. You’ll impress yourself and anyone lucky enough to share the meal with you!