There is something truly magical about a classic Beef Bourguignon Recipe. This iconic French stew brings together tender chunks of stewing beef slowly braised in rich red wine with savory bacon, earthy mushrooms, and a symphony of vegetables that deliver warmth and comfort in every bite. Perfect for gathering friends or cozying up on a chilly evening, this recipe turns simple ingredients into an unforgettable meal that celebrates deep flavors and rustic charm.

A white bowl filled with three main layers: the bottom layer is light yellow cooked egg noodles with a smooth and slightly curled texture, the middle layer consists of dark brown cooked mushrooms that are round and glossy, and the top layer is a mix of dark brown beef chunks, bright orange cooked carrots, and translucent cooked onions all coated in a shiny rich brown sauce, sprinkled with small green parsley pieces. The bowl sits on a white marbled surface with a soft blue cloth background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Beef Bourguignon Recipe is thoughtfully chosen to build layers of flavor and texture. From the crispy bacon that adds smokiness to the fresh thyme that infuses herbal notes, every element plays a vital role in crafting this wholesome stew.

Olive Oil: Optional but useful for searing the beef and adding a subtle fruitiness.
Bacon (8 slices, chopped): Provides a smoky, salty base that lifts the entire dish.
Stewing Beef (3 pounds, lean, 1-inch pieces): The star protein, slowly cooked to melt-in-your-mouth tenderness.
Large Onion (chopped): Adds sweetness and depth once softened.
Large Carrot (peeled and chopped): Adds natural sweetness and a tender bite.
Pearl Onions (1 pound, peeled): Bring a slightly sweet, creamy pop to the stew’s texture.
Salt and Pepper (½ teaspoon each or to taste): Essential seasoning that balances flavors perfectly.
Garlic (4 cloves, minced): Gives a warm, inviting aroma and depth.
Mushrooms (1 pound, chopped): Earthy and hearty, mushrooms absorb the stew’s flavors beautifully.
All-Purpose Flour (2 tablespoons): Thickens the sauce for that luscious coat on every bite.
Tomato Paste (1 tablespoon): Brings subtle acidity and richness.
Bay Leaf (1): Imparts a mild herbal fragrance that rounds out the stew.
Fresh Thyme (1 tablespoon): A classic herb that complements red meat perfectly.
Beef Broth (2 cups, low or no sodium): Deepens the meaty flavor without overpowering.
Red Wine (3 cups): The heart of the Bourguignon, giving complexity and body.

How to Make Beef Bourguignon Recipe

Step 1: Cook the Bacon

Start by crisping up the chopped bacon in a large Dutch oven or heavy pot. This step releases smoky, savory fat that becomes the soul of your stew, so don’t skip it. Once crispy, remove the bacon and set it aside on paper towels to drain.

Step 2: Brown the Beef

In the same pot, sear the stewing beef in batches to ensure each piece develops a beautifully caramelized crust. This browning is essential for adding depth to your Beef Bourguignon Recipe. Add a splash of olive oil if the pot looks too dry between batches. Set the browned beef aside once done.

Step 3: Sauté the Aromatics

Return all the browned beef to the pot, then add chopped onions, carrots, pearl onions, and minced garlic. Sprinkle with salt and pepper, and sauté everything gently until the onions soften and become translucent. This step builds a flavorful vegetable base that melds perfectly with the meat.

Step 4: Add Mushrooms and Flour

Stir in the chopped mushrooms and sprinkle the flour over the mixture. The mushrooms add richness and meaty texture, while the flour thickens the sauce. Cook this mixture for a couple of minutes to remove the raw flour taste while allowing the mushrooms to soften.

Step 5: Build the Sauce

Return the crispy bacon to the pot, then stir in the tomato paste, bay leaf, and fresh thyme. Pour in the red wine and beef broth to deglaze the pot, scraping up those delicious browned bits stuck to the bottom. Bring the stew to a gentle boil—this combination of liquid and aromatics creates the rich sauce that defines the Beef Bourguignon Recipe.

Step 6: Braise in the Oven

Preheat your oven to 325°F. Cover the pot with a lid and transfer it to the oven. Let the stew braise slowly for 2½ hours, stirring roughly every hour to keep everything evenly cooked and fresh. Removing the lid for the last 30 minutes helps thicken the sauce beautifully and concentrates the flavors.

How to Serve Beef Bourguignon Recipe

Garnishes

Fresh herbs like parsley or thyme scattered on top add a pop of green and bright flavor that contrasts nicely with the deep, rich stew. A sprinkle of freshly cracked black pepper right before serving can also elevate every bite.

Side Dishes

Serve your Beef Bourguignon over creamy mashed potatoes or buttery egg noodles to soak up every bit of that luscious sauce. Crusty French bread is another excellent choice for mopping up the juices, making each bite even more satisfying.

Creative Ways to Present

For a rustic, charming look, serve the stew directly in individual cast iron skillets or rustic bowls. Add a dollop of crème fraîche or a drizzle of good-quality olive oil on top for an elegant twist. You can even spoon it over polenta or roasted root vegetables for a modern touch.

Make Ahead and Storage

Storing Leftovers

Beef Bourguignon tastes even better the next day, making leftovers a true delight. Store any cooled stew in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen and blend beautifully, offering an easy meal to enjoy without extra effort.

Freezing

This Beef Bourguignon Recipe freezes wonderfully. Portion the cooled stew into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months, making it perfect for prepping meals in advance or saving for a special occasion.

Reheating

To reheat, thaw frozen stew overnight in the fridge if possible. Warm it gently on the stovetop over low heat, stirring occasionally to keep it from sticking or burning. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving directly to preserve the tender texture and rich flavor.

FAQs

Can I use a different type of wine?

Absolutely! While traditional Beef Bourguignon Recipe calls for a robust red Burgundy or Pinot Noir, you can substitute with other full-bodied red wines like Merlot or Cabernet Sauvignon. Just avoid overly sweet or oaky wines to keep the stew balanced.

Do I need to peel pearl onions?

Peeling pearl onions is recommended for texture and appearance. To make peeling easier, blanch them briefly in boiling water, then transfer to ice water—the skins should slip right off with minimal fuss.

Is it possible to make this recipe in a slow cooker?

Yes! After browning the beef and cooking the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Add the mushrooms about an hour before the cooking time ends to preserve their texture.

Can I skip the bacon?

While bacon adds an unmistakable smokiness and richness to the stew, you can omit it if needed. Consider adding a bit of smoked paprika or a dash of liquid smoke to mimic the flavor. The dish will still be delicious, just slightly different.

What’s the best cut of beef for this recipe?

Look for lean stewing beef or chuck roast cut into 1-inch pieces. These cuts become tender and flavorful with slow cooking, perfect for the Beef Bourguignon Recipe’s long braising process.

Final Thoughts

Trying this Beef Bourguignon Recipe is like inviting a little piece of French tradition into your kitchen—it’s an experience full of heart, flavor, and comforting textures. Whether it’s a special occasion or you simply want to treat yourself, this dish never disappoints. So gather your ingredients, take your time with the cooking, and savor every rich, tender bite. Trust me, once you try it, you’ll want to make it again and again.

Beef Bourguignon Recipe