Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket list recipe that is surprisingly easy to make at home! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French Burgundy beef stew is a meal you will remember.
A few years ago, we booked a last-minute trip to Europe, and I lived out my dream to eat traditional beef Bourguignon in the region where it was created, Burgundy, France.
And I even had a glass (or more) of Burgundy wine to pair with it. How lucky am I?!
If you’re not familiar with this classic French recipe, here’s what you need to know:
- Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
- It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
- Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
- It tastes robust, comforting, velvety, and complex—think of Beef Burgundy as the French equivalent of classic Beef Stew, with the red wine angle of Braised Short Ribs.
5 Star Review
“This is AMAZING! It made me feel like a real French chef. My house smelled sooo good the whole time it was cooking too!”
— Nicole —
About Beef Bourguignon
Beef Bourguignon is special, in the way of long, slow-simmering soups and stews made with humble, meaningful ingredients.
- It cooks for hours, like a good Crockpot Beef Stew or Beef Barley Soup, rewarding your patience.
- It reflects the ingredients of the land where it originates. Red wine for which Burgundy is famous for is used in the recipe.
- It turns humble ingredients like inexpensive beef and carrots into something truly spectacular.
Cheesy as it sounds, if I could put it simply, I would say beef Bourguignon tastes like love.
How to Make The Best Beef Bourguignon
Ever since we returned from Burgundy, I’ve wanted to recreate beef Bourguignon, but with a Well Plated twist.
I wanted to make it accessible to home cooks by streamlining the ingredients and reducing the cook time.
No offense to the masters, but I found Julia Child’s original boeuf Bourguignon and Ina Garten’s version both left me wishing for more vegetables to balance the meat.
- I doubled up on the carrots and mushrooms, a move all of my taste testers appreciated.
- I removed ingredients that were not essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers we met.
This recipe takes time, but the steps are straightforward.
If ever there were an easy beef Bourguignon recipe, this is it!
- Chuck Roast. Chuck roast is the best cut of beef for beef Bourguignon. Packed with protein, it becomes tantalizingly tender during cooking but still retains its flavor.
- Bacon. Beef Bourguignon without bacon just isn’t the same! It adds an extra layer of savory goodness that is absolutely delicious.
- Mushrooms. A fantastic addition to beef dishes like this one (and Instant Pot Beef Stroganoff).
- Butter. Adds richness to the dish and helps thicken the gravy (plus, it’s French!).
- Red Wine. In cooking, Bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It intensifies the flavor and helps tenderize the beef during cooking. A dry red wine is best.
- Carrots. Tender, tasty carrots add wonderful color and flavor. Rich in fiber, vitamin C, and vitamin A, carrots are also a nutritious addition.
- Onions. A mix of yellow onions and frozen pearl onions add flavor and texture. Onion and French-cuisine lovers will enjoy this classic French Onion Soup too!
- Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time. (This trick is also used in this Crock Pot Hamburger Soup.)
- Thyme. For an earthy, herby flavor.
- Beef Broth. Accentuates the beef flavor and adds depth.
- All-Purpose Flour. Helps thicken the stew.
- Cut the beef chuck into 1-inch cubes. Dry and season the beef.
- Cook the bacon, then remove it to a plate. Sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
- Sear the beef until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.
- Sauté the carrots and onions. Add garlic cloves and tomato paste. Return the beef and bacon to the pot. Pour in the remaining wine and broth.
- Lay the sprigs of thyme on top. Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.
- Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.
- Add the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. Remove the thyme. DIG IN!
Pair this beef Bourguignon with a red Burgundy (best choice!). Or, try a full-bodied pinot noir, merlot, or cabernet sauvignon.
How to Serve Beef Bourguigon
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.
You also can make this entire dish a day ahead; rewarm gently before serving.
Recommended Tools to Make this Recipe
- Dutch Oven. I use my 5.5 quart to make a Le Creuset beef Bourguignon recipe, but you can use any brand of Dutch oven you like; STAUB is great too.
- Wooden Spoon. Helps scape up all the delicious browned bits from the pot.
- Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.
The Best Dutch Oven
A classic, versatile kitchen tool that will last you a lifetime. I love using mine for soups and stews, casseroles, pasta, and more!
The next time you need a special meal, I hope you try this boeuf Bourguignon recipe.
It is a rich pot of slow-simmered love, and you can taste that love in every bite!
Frequently Asked Questions
One of my favorite things about this recipe is the leftovers. Beef Bourguignon is one of those recipes that’s even better the next day (and the day after that). Serve leftovers on a bed of pasta, potatoes, or rice for a hearty and comforting meal.
The wine is what gives this recipe its namesake. If you omit the wine, it won’t have quite the same richness or authenticity. If you must leave it out, additional beef broth can be substituted for red wine.
Yes. Beef Bourguignon is a hearty, classic French stew that should have a rich, luscious, and thick consistency. If you’re finding your Bourguignon to be a little thin, let it simmered uncovered a little longer to let the stew reduce further.
I have not tried to make this recipe as a slow cooker or pressure cooker, so it would be an experiment. If you decide to play around, I would love to hear about your results.
The difference between beef stew and beef Bourguignon is whether or not the stew contains wine from Burgundy. Classic beef stew recipes (like my Instant Pot Beef Stew) do not have to include wine (and if they do, it can be from anywhere), but beef Bourguignon always does. Further, beef Bourguignon is typically thickened with a mix of flour and butter mashed together, while other stews don’t necessarily use this method.
In other words, all beef Bourguignons are beef stew, but not all beef stews are beef Bourguignon.
- 2 1/4 pounds boneless chuck roast cut into 1-inch pieces
- 4 1/4 teaspoons kosher salt plus additional to taste
- 2 teaspoons ground black pepper plus additional to taste
- 5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms sliced
- 2 tablespoons unsalted butter at room temperature
- 1 bottle dry red wine (750 ml) such as Pinot Noir, divided
- 2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)
- 2 yellow onions thinly sliced
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon tomato paste
- 1 can reduced-sodium beef broth (15-ounces) divided, plus additional as needed
- 6 sprigs fresh thyme tied into a bundle
- 2 tablespoons all-purpose flour
- 10 to 12 ounces frozen pearl onions no need to thaw
- Chopped fresh parsley for serving
- Toasted baguette slices for serving
Preheat the oven to 250 degrees F. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.
With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.
Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.
Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).
Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).
Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.
Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.
Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.
Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.
Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.
Serving: 1(of 6)Calories: 712kcalCarbohydrates: 36gProtein: 44gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 147mgPotassium: 2102mgFiber: 7gSugar: 14gVitamin A: 25503IUVitamin C: 18mgCalcium: 140mgIron: 5mg
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