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

If you’re on the hunt for a comforting, deep-flavored classic that impresses every single time, you’re in for a treat with this Beef Bourguignon (Beef Burgundy) Recipe. It’s one of those dishes that practically sings with rich, tender beef slowly cooked in red wine, cozy veggies, and smoky bacon. Trust me, once you try this, you’ll see why I keep coming back to it for family dinners and special occasions alike.

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Why You’ll Love This Recipe

Rich, Authentic Flavor: Slow cooking chuck beef in Pinot Noir brings a deep, full-bodied taste that’s hard to beat.
Perfectly Tender Meat: The long, gentle simmer transforms simple beef cubes into melt-in-your-mouth goodness.
Balanced with Fresh Veggies and Herbs: Carrots, pearl onions, mushrooms, thyme, and bay leaf add layers of aroma and texture.
Impresses Guests and Feels Like Home: This dish is equally great for a fancy dinner party or a cozy weekend meal.

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, classic French beef stew, slow cooker beef stew, hearty beef bourguignon recipe

Ingredients You’ll Need

Getting the right ingredients is key to nailing the classic taste here. You’ll want a good quality chuck beef for that tender, juicy texture after slow cooking. The combination of red wine, herbs, and veggies creates the heart and soul of the sauce, so pick fresh and flavorful items wherever you can.

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, classic French beef stew, slow cooker beef stew, hearty beef bourguignon recipe

Chuck beef: Choose well-marbled beef for a tender finish; this cut stands up beautifully to slow cooking.
Carrots: Cutting on the angle gives a nice shape and cooks evenly.
Pearl onions: These add sweetness and a bit of bite — peeling can be a bit tedious, but worth it!
Bay leaf: Fresh is ideal, but dried works fine – just be sure to remove before serving.
Thyme: Fresh sprigs add earthy aroma and flavor layers.
Pinot Noir or red wine: Use a decent mid-range bottle; it doesn’t have to be expensive, just good enough to drink.
Oil: Olive or neutral oils like canola work well for searing.
Salt and pepper: Season generously for depth.
Mushrooms: Button or cremini mushrooms give great texture and umami.
Bacon piece: Adds smoky richness; cut into thick batons for bite-sized pieces.
Unsalted butter: For richness and that silky finish.
Garlic cloves: Mince fresh for punchy flavor.
Tomato paste: Brings slight acidity and sweetness to balance the wine.
Flour: Plain/all-purpose is used as a thickening agent.
Beef stock: Low sodium lets you control seasoning better; homemade if you can swing it, trust me, it upgrades the stew magnificently.
Chopped parsley: Fresh for garnish and a pop of color.

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

I like to tweak this recipe depending on the season or the occasion. The beauty of a Beef Bourguignon (Beef Burgundy) Recipe is how well it adapts, so don’t be afraid to make it your own.

Mushroom variety swap: Sometimes I use shiitake or portobello mushrooms for a deeper, earthier flavor; it totally adds a new twist while keeping the classic vibe.
Wine substitution: If you can’t get pinot noir, just grab another full-bodied dry red wine like Merlot or Cabernet Sauvignon — I tried it once with a Malbec, and it was just as delicious.
Vegetarian version: Swap beef for hearty mushrooms and vegetable stock; add some smoked paprika to keep a bit of that smoky note. I haven’t done this much but friends say it’s delicious!
Make it spicier: Add a pinch of cayenne or smoked paprika when sautéeing bacon and beef – my family enjoys the little kick.

How to Make Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Prep and Sear Your Beef for Maximum Flavor

Start by patting your beef cubes dry with paper towels — this step is crucial to get a good sear and avoid steaming the meat. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to crowd the pan. You’ll know you’ve done it right when each cube develops a deep, golden crust. Set the browned beef aside on a plate and wipe out excess fat from the pot if needed. This step adds intense depth of flavor that really makes the dish.

Step 2: Cook the Bacon and Vegetables Separately

Using the same pot, add the bacon pieces and cook until crisp but not burnt. Remove and set aside with the beef. Then add the pearl onions, halved mushrooms, and carrots. Let them get some color; this searing builds delicious layers in your stew. I learned that separately cooking these ingredients gives a much better texture and flavor, compared to throwing everything in at once.

Step 3: Build Your Flavor Base with Garlic, Tomato Paste, and Flour

Push the veggies to the side and add the minced garlic and tomato paste to the empty part of the pot. Let the paste cook for a minute or two to get rid of rawness and deepen its sweetness. Sprinkle over the flour and stir well to coat everything evenly — this is what helps thicken your sauce later on. Cook for another few minutes; this little step is what gives the Bourguignon its perfect body and texture.

Step 4: Add Wine, Herbs, and Stock, Then Simmer Slowly

Return the beef and bacon to the pot. Pour in the red wine and beef stock, add the bay leaf and thyme sprigs. Give it a gentle stir and bring to a simmer. Then cover with a lid and let it cook on low for about 2 to 2.5 hours, or until the meat is unbelievably tender. This slow braise is what transforms all those simple ingredients into a romantic, silky stew. I always start the stew a day ahead to let the flavors marry overnight — it makes a massive difference.

Step 5: Final Flavor Adjustments and Garnish

Once the meat is tender and the sauce looks glossy and thick, remove the bay leaf and thyme sprigs. Taste and adjust salt and pepper as needed. Just before serving, sprinkle with freshly chopped parsley — it brightens the dish beautifully. I discovered this touch makes the stew feel even more special and fresh.

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Pro Tips for Making Beef Bourguignon (Beef Burgundy) Recipe

Don’t Rush the Browning: Taking your time to sear the beef and veggies separately builds unmatched flavor.
Use a Good but Drinkable Wine: You’ll want a bottle you’d enjoy sipping since it really shapes the sauce.
Simmer, Don’t Boil: Keep the stew at a gentle simmer to keep meat tender and the sauce clear and beautiful.
Prep Ahead for Best Results: Making it a day ahead lets flavors deepen — leftovers taste even better!

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, classic French beef stew, slow cooker beef stew, hearty beef bourguignon recipe

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley to add just a hint of brightness. Sometimes, I like to drizzle a little extra melted butter on top for that luxurious sheen. It’s simple, but it makes the presentation a little more gorgeous and inviting.

Side Dishes

A classic pairing is fluffy mashed potatoes — they soak up that luscious sauce perfectly. I also love serving this with buttered egg noodles or even some crusty French bread to mop up every bit. For a veggie side, steamed green beans or roasted Brussels sprouts add a nice crunch contrast.

Creative Ways to Present

For special dinners, I like to serve individual portions in mini Dutch ovens or elegant ramekins. It makes the experience feel extra cozy and upscale. Another fun idea is serving alongside a bright beetroot salad on the side to balance richness with freshness.

Make Ahead and Storage

Storing Leftovers

I find that storing leftover Beef Bourguignon in airtight containers in the fridge keeps it tasting fresh for up to 4 days. The flavors actually deepen overnight, so leftovers are fantastic — sometimes even better than the first day!

Freezing

This recipe freezes beautifully. I freeze portions in freezer-safe containers or bags and label them with the date. When I’m ready to enjoy it again, I thaw them overnight in the fridge. The beef stays tender and the sauce holds up remarkably well, making it perfect for batch cooking.

Reheating

When reheating, gently warm the stew in a saucepan over low heat, stirring occasionally. Adding a splash of beef stock or water helps loosen the sauce if it’s thickened too much. Avoid microwaving if possible, as slow, gentle reheating preserves the texture best.

FAQs

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

Yes, chuck beef is ideal because of its marbling and tenderness after slow cooking, but you can also use brisket or bottom round. Just make sure the cut is suitable for braising so it becomes tender over long cooking.
Do I have to use wine in Beef Bourguignon?

The wine adds essential depth and acidity that balance the richness of the beef and bacon. If you prefer to avoid alcohol, you can substitute with extra beef stock mixed with a splash of balsamic vinegar or red grape juice, but it won’t have quite the same character.
How do I peel pearl onions easily?

A quick trick is to blanch the onions in boiling water for a minute, then transfer them to ice water. The skins loosen, making peeling faster. I always do this while prepping other ingredients to save time.
Can I make Beef Bourguignon in a slow cooker?

Absolutely! After browning your beef and veggies on the stove, transfer everything to a slow cooker, add your liquids and herbs, and cook on low for 6-8 hours. The flavors develop nicely, though you might miss some texture from pan cooking the mushrooms and onions separately.
How long can I store leftovers?

In the fridge, safely store leftovers up to 4 days. For longer storage, freeze portions for up to 3 months. Always cool it thoroughly before refrigerating or freezing.

Final Thoughts

This Beef Bourguignon (Beef Burgundy) Recipe holds a special spot in my heart because it’s the ultimate cozy dish that brings people together. It’s warming, indulgent, and surprisingly straightforward once you get the hang of the steps. I hope you enjoy making and sharing this as much as I do — consider it your new go-to comfort classic that’s guaranteed to wow. Don’t hesitate to dive in, take your time, and savor every bite!