If you’re craving something truly indulgent and soul-warming, this Classic Beef Bourguignon Recipe is an absolute must-try. Combining tender beef chuck slow-cooked in bold Burgundy wine with a medley of aromatic vegetables, mushrooms, and smoky bacon, this dish embodies the heart and soul of French country cooking. Every bite is a rich, flavorful journey that brings friends and family together around the table, making it an unforgettable centerpiece for any cozy meal.

The image shows a white bowl filled with two main layers: on the left side is a smooth, creamy mashed potato layer in a pale yellow color, with a soft texture and a slight dusting of black pepper and small green chopped chives on top. On the right side, there is a rich, dark brown beef stew with visible chunks of beef, orange baby carrots, small light brown onions, and sliced mushrooms, all covered in a glossy brown sauce. The stew is also sprinkled with chopped green chives. A silver spoon rests inside the bowl on the right side, slightly immersed in the stew. The bowl sits on a white marbled surface with a folded beige and white striped cloth next to it. Part of another bowl with the same dish and a wine glass are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Although this recipe involves a beautiful layering of flavors, the ingredients themselves are wonderfully simple and straightforward. Each plays a crucial role in building the depth, texture, and gorgeous color that make this dish shine.

Bacon strips (5 pieces, cut into 1″ pieces): Adds smoky richness and fat that forms the flavor base.
Beef chuck (3 1/2 lbs, cut into 2″ pieces): Perfectly marbled and ideal for slow braising until tender.
Unsalted butter (4 tablespoons, divided): Enhances richness and helps sauté aromatics and mushrooms beautifully.
Yellow onion (1, chopped): Brings natural sweetness and depth to the sauce.
Carrots (3 large, peeled and chopped): Adds subtle earthiness and color.
Garlic (5 cloves, minced): Infuses the stew with warm, savory layers.
Tomato paste (2 tablespoons): Concentrates umami and deepens the sauce’s color.
All-purpose flour (3 tablespoons): Helps thicken the sauce into a luscious glaze.
Red wine (2 cups, Burgundy or other bold variety): The star liquid that tenderizes and flavors the beef with richness and acidity.
Beef stock (2 cups): Adds hearty savoriness to complement the wine.
Beef bouillon (1 tablespoon Better than Bouillon): Amplifies meaty depth.
Fresh thyme (2 sprigs): Adds fragrant herbal notes.
Bay leaves (2, dried or fresh): Provide subtle aromatic warmth throughout the stew.
Frozen pearl onions (10 oz, defrosted and drained): Contribute sweet, tender bursts of flavor and lovely texture.
Cremini mushrooms (16 oz, quartered): Add earthiness and a meaty feel when browned.
Kosher salt and freshly cracked pepper: Essential for seasoning and balancing all the flavors at each stage.

How to Make Classic Beef Bourguignon Recipe

Step 1: Render the Bacon

Start by cooking the chopped bacon slowly over medium-low heat in a heavy Dutch oven until it’s beautifully browned and has released its flavorful fat. This smoky fat will be your base for layers of deliciousness, so don’t rush it. Once done, remove the bacon with a slotted spoon and set aside while you move on to the next step.

Step 2: Sear the Beef

Season the beef chunks generously with kosher salt and fresh cracked pepper. Increase the heat to medium-high and sear the beef pieces until each side forms a deep brown crust. This Maillard reaction not only locks in juices but adds incredible flavor. Work in batches to avoid crowding the pan. Remove the browned beef and set aside with the bacon.

Step 3: Saute the Vegetables

Lower the heat to medium and melt 2 tablespoons of butter in the same pot. Toss in the chopped onion and carrot, sautéing them until they start to soften and smell sweet, about 2-3 minutes. Add the minced garlic and cook for another minute, allowing that warm, inviting aroma to build. Then, stir in the tomato paste and cook it down for a few minutes until it darkens in color, concentrating its flavor delicately. Sprinkle in the flour and keep stirring constantly for 2-3 minutes to cook off the raw taste, giving the sauce beautiful body.

Step 4: Add Wine, Stock, and Herbs

Pour in the bold Burgundy wine and use a spoon to scrape up all those tasty browned bits stuck to the bottom of the pot—they are flavor gold! Add the beef stock and the beef bouillon, stirring gently as the stew starts to simmer. Nestle the seared beef and crispy bacon back into the pot along with the fresh thyme and bay leaves. Cover tightly and transfer the pot to your preheated 350°F oven to braise gently for 2 and a half hours, transforming those hearty chunks of meat into melt-in-your-mouth tenderness.

Step 5: Prepare Mushrooms and Pearl Onions

About 30 minutes before the end of the cooking time, melt the remaining butter in a skillet over medium-high heat. Add the quartered cremini mushrooms and sauté until they’ve developed a lovely brown color—this step deepens their flavor and texture beautifully. Toss in the pearl onions and cook for another 5 minutes until they turn golden, seasoning with salt and pepper to taste. These little bursts of sweetness and earthiness will elevate your stew immensely.

Step 6: Finish the Classic Beef Bourguignon Recipe in the Oven

Remove the pot from the oven and stir in the mushrooms and pearl onions. Return it covered to the oven to cook for an additional 45 to 60 minutes until the beef is irresistibly tender. Once done, let it rest covered for 30 minutes before serving—this allows the flavors to marry even further, making each spoonful simply perfect.

How to Serve Classic Beef Bourguignon Recipe

Classic Beef Bourguignon Recipe - Recipe Image

Garnishes

Freshly chopped parsley sprinkled on top offers a burst of color and a hint of freshness to balance the richness. A few thyme sprigs can also add visual charm and an aromatic lift. These simple garnishes make your presentation as beautiful as the flavors you’re about to enjoy.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes, buttery egg noodles, or even a crusty baguette that’s perfect for soaking up the luscious sauce. Consider also serving alongside a light green salad with a tangy vinaigrette to refresh the palate.

Creative Ways to Present

For an elegant touch, serve individual portions in small white ramekins or rustic cazuelas. You can also create a layered presentation by placing a scoop of buttery mashed potatoes beneath the beef stew for a comforting one-dish meal. Adding a drizzle of truffle oil on the mushrooms before serving takes this classic up a notch for special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors only deepen, making the next-day serving even more satisfying. Just be sure to cool the stew to room temperature before refrigerating to maintain safety and texture.

Freezing

You can freeze Classic Beef Bourguignon Recipe in portion-sized containers for up to 3 months. Let the stew cool completely and leave some space in the container for expansion. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the stew on the stovetop over low to medium heat, stirring occasionally until heated through. Avoid overheating as it can toughen the beef. Adding a splash of beef broth or water can help loosen the sauce if it thickens during storage.

FAQs

Can I use a different cut of beef for this Classic Beef Bourguignon Recipe?

Absolutely! While beef chuck is ideal due to its marbling and tenderness after slow cooking, you could also use beef brisket or short ribs. Just be mindful of the cooking time and fat content to achieve the same melt-in-your-mouth result.

What type of wine is best for Classic Beef Bourguignon Recipe?

Traditionally, a Burgundy wine made from Pinot Noir is the classic choice for its balanced acidity and fruitiness. However, any bold, dry red wine like Merlot or Cabernet Sauvignon will work beautifully and add deep flavor.

Can I make this recipe in a slow cooker?

Yes! After searing the beef and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 hours. Add mushrooms and pearl onions during the last hour to keep their texture.

Why do I need to brown the beef before braising?

Browning creates complex, caramelized flavors through the Maillard reaction that braising alone can’t produce. It also helps seal in the juices of the meat for a tender, flavorful stew.

How thick should the sauce be for the classic beef bourguignon?

The sauce should be thick enough to coat the back of a spoon but still silky and rich. The flour and slow reduction during cooking achieve this perfect consistency, clinging beautifully to the tender beef.

Final Thoughts

This Classic Beef Bourguignon Recipe is a labor of love that rewards your patience with incredible layers of flavor and comforting warmth. It’s the kind of dish that makes any gathering special and leaves everyone wishing for seconds. Trust me, once you make it, it’ll become one of your favorite go-to recipes for meaningful meals worth savoring.

Classic Beef Bourguignon Recipe