If you have ever wanted to experience a classic French comfort dish that speaks volumes with every bite, then this Beef Bourguignon (Beef Burgundy) Recipe is just what you need. This hearty stew brims with tender cubes of beef, smoky bacon, earthy mushrooms, and pearl onions all gently simmered in a rich red wine and beef broth reduction. It’s a dish that will fill your kitchen with incredible aromas and impress your family or guests with its depth of flavor and luxurious texture. Whether you’re an experienced cook or a curious newbie, this Beef Bourguignon (Beef Burgundy) Recipe will become your go-to when you want to treat yourself to a soul-warming meal.
Ingredients You’ll Need
Getting ready to make this Beef Bourguignon (Beef Burgundy) Recipe is an adventure in gathering simple but essential ingredients. Each component plays a starring role in building the layers of richness, texture, and that classic French farmhouse charm.
- 3 lbs boneless beef chuck: The core of the dish, chosen for its marbling and ability to become tender after slow cooking.
- Kosher salt: Essential for seasoning and bringing out the natural flavors throughout the recipe.
- Freshly ground black pepper: Adds a touch of warmth and subtle heat to balance richness.
- 2 tbsp all-purpose flour: Helps to thicken the stew and create a silky sauce.
- 8 slices bacon: Provides smoky depth and fat to render for searing and flavor.
- 1 tbsp canola oil: Neutral oil used for searing the beef evenly without burning.
- 5 carrots: Sliced diagonally to offer sweet crunch and brighten the stew.
- 1 large yellow onion: Adds a mellow, slightly sweet base flavor.
- 4 cloves garlic (divided): Brings aromatic richness dispersed across cooking stages.
- 750 ml red wine: A bottle of Pinot Noir or Cote du Rhone, key for authentic depth and acidity.
- ½ cup cognac: Introduces a fragrant, slightly fruity heat enhancing the sauce.
- 2 cups beef broth: Provides savory body and moisture for the stew.
- 1 tbsp tomato paste: Adds intensity, color, and subtle sweetness.
- 1 tsp fresh thyme leaves: Or ½ tsp dried; herbaceous notes to complement the meat.
- 1 bay leaf: Infuses mild earthiness throughout the slow cooking process.
- 4 tbsp unsalted butter: Used for gently browning veggies and mushrooms for a luscious finish.
- 1 lb frozen pearl onions (thawed): Slightly sweet and tender, perfect with mushrooms.
- 1 lb fresh cremini mushrooms: Thick-sliced for an earthy, meaty texture that rounds out the stew.
How to Make Beef Bourguignon (Beef Burgundy) Recipe
Step 1: Preparing to Cook
Start by preheating your oven to 325°F. While it warms up, pat the cubed beef dry with paper towels—this important step helps achieve a beautiful sear later. Season the beef liberally with kosher salt and freshly ground black pepper.
Step 2: Flour and Bacon Prep
Mix the flour with a pinch of salt and pepper in a small bowl; this will help your stew thicken perfectly. Next, cook the bacon slices in a Dutch oven over medium heat until you render out the fat and the bacon is crispy. Remove the bacon with a slotted spoon and keep it aside on paper towels so it stays crisp.
Step 3: Searing the Beef
Add the canola oil to the bacon fat in the Dutch oven and let it heat up. Working in batches, sear the beef cubes until all sides are deeply browned. This process locks in juices and creates the cornerstone flavor for your stew. Transfer the browned beef to the plate with the bacon once done.
Step 4: Cooking the Vegetables
In the same Dutch oven, add the carrots and diced onions. Season with a bit of salt and pepper and cook until these vegetables start to develop golden edges and a sweet aroma. Add half the minced garlic at the end and cook just until fragrant.
Step 5: Combining Beef, Bacon, and Vegetables
Return the beef and bacon to the pot with the softened veggies. Sprinkle the flour mixture over everything and stir well, cooking for about 5 minutes. This will create a nice coating for the meat and veggies and build thickness as you simmer.
Step 6: Deglazing and Liquid Ingredients
Spoon in the red wine slowly while scraping up all those flavorful browned bits stuck to the bottom of the pot. Then pour in the cognac and enough beef broth to nearly cover the meat. Add tomato paste, thyme, and the bay leaf, stirring until everything is combined. Bring the stew to a simmer.
Step 7: Oven Braising
Cover the pot tightly and transfer it to your preheated oven. Let the Beef Bourguignon (Beef Burgundy) Recipe cook for 2 to 3 hours, stirring occasionally, until the beef becomes irresistibly tender and almost melting in your mouth.
Step 8: Preparing the Onions and Mushrooms
While the beef is cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the thawed pearl onions, seasoning them lightly. Cook until they’re just browned on all sides. Add the remaining butter, sliced cremini mushrooms, and remaining garlic, sautéing everything until golden and fragrant. Season to taste and set aside.
Step 9: Final Assembly on the Stove
Once the beef is tender, remove the pot from the oven and place it back on the stovetop over medium heat. Stir in the mushroom and onion mixture, bring the stew to a gentle boil, then reduce the heat to low and simmer for 15 minutes. Let the stew rest off the heat for another 15 minutes to let flavors meld. Remember to remove the bay leaf before serving!
How to Serve Beef Bourguignon (Beef Burgundy) Recipe
Garnishes
Simple garnishes can elevate your presentation—consider a sprinkle of finely chopped fresh parsley or a little fresh thyme to give your Beef Bourguignon (Beef Burgundy) Recipe a bright pop of color and freshness against the rich, deep brown stew.
Side Dishes
This luscious stew pairs beautifully with classic mashed potatoes or buttered egg noodles, which soak up every delicious drop of the sauce. Crusty French bread or a green salad with a light vinaigrette can also make the meal feel balanced and refreshing.
Creative Ways to Present
For a dinner party, serve the stew in individual small Dutch ovens or rustic ceramic bowls for a cozy vibe that invites everyone to linger. Layering the stew over creamy polenta or roasted root vegetables adds an unexpected twist that guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Bourguignon (Beef Burgundy) Recipe tastes even better the next day as the flavors deepen. Store your leftovers in an airtight container in the refrigerator for up to four days, making it an excellent dish to prepare ahead for busy weeks.
Freezing
If you want to enjoy this dish later, freezing is a great option. Make sure the stew has fully cooled, then transfer it to freezer-safe containers or heavy-duty zip bags. It freezes well for up to 3 months without sacrificing texture or flavor.
Reheating
Reheat gently on the stovetop over low to medium heat with a splash of beef broth or water if needed, stirring occasionally until warmed through. Avoid microwaving to preserve the stew’s texture and original sauce richness.
FAQs
Can I use a different cut of beef for the Beef Bourguignon (Beef Burgundy) Recipe?
Absolutely! While boneless beef chuck is preferred for its fat content and tenderness after slow cooking, other stewing beef cuts like brisket or round can work. Just expect slight variations in texture and cooking times.
What kind of wine should I use?
Choose a dry red wine such as Pinot Noir or Cote du Rhone for authentic flavor. Avoid inexpensive “cooking wines” that can taste harsh. The wine’s acidity and fruitiness balance the richness of the beef beautifully.
Can I make this recipe in a slow cooker?
You sure can! After searing the meat and cooking the vegetables, transfer everything to your slow cooker and cook on low for 6-8 hours. Add the mushrooms and pearl onions in the last hour to keep their texture intact.
Do I have to use cognac?
Cognac adds a wonderful depth and a slight fruity warmth, but if you don’t have it, brandy is a great substitute. If preferred, you can omit it altogether but it will slightly alter the flavor profile.
Should I peel the pearl onions?
If you’re using frozen pearl onions, they usually come peeled, which is a big time saver. If you have fresh ones, blanch them in boiling water briefly then peel skins off—it’s worth the effort for the sweet bite they add to your Beef Bourguignon (Beef Burgundy) Recipe.
Final Thoughts
This Beef Bourguignon (Beef Burgundy) Recipe is one of those timeless dishes that feels like a warm embrace after a long day. With a bit of patience and love, you can create a meal that is both sophisticated and deeply comforting. I can’t wait for you to make it, share it, and most of all, savor every moment and morsel with people you love.
Print
Beef Bourguignon (Beef Burgundy) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slow-cooked in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This hearty dish is perfect for a cozy dinner, served over mashed potatoes or egg noodles for a rich and satisfying meal.
Ingredients
Meat and Seasonings
- 3 lbs. boneless beef chuck (fat removed and cut into 1½-inch cubes)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
Cooking Fat and Liquids
- 8 slices bacon (cut into ¼-inch slices)
- 1 tbsp canola oil
- 750 ml red wine (one bottle, such as Pinot Noir or Cote du Rhone)
- ½ cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
Vegetables and Aromatics
- 5 carrots (sliced diagonally into 1-inch chunks)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced, divided)
- 1 tsp fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- 1 lb. frozen pearl onions (thawed)
- 1 lb. fresh cremini mushrooms (stems removed and caps thickly sliced)
Butter
- 4 tbsp unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 325°F to prepare for slow cooking the stew.
- Prepare the Beef: Pat the beef dry using paper towels, then season evenly with kosher salt and freshly ground black pepper. Set aside.
- Mix Flour Seasoning: In a small bowl, combine the all-purpose flour with a pinch of salt and pepper; set this aside for later.
- Cook Bacon: Heat a Dutch oven over medium heat and add the sliced bacon. Cook until the fat renders and the bacon pieces are crisp. Remove bacon using a slotted spoon and drain on a paper towel-lined plate.
- Sear Beef Cubes: Add 1 tablespoon of canola oil to the Dutch oven and let it heat for 30 seconds. Add about one-third of the beef cubes at a time, searing them on all sides until browned. Transfer seared beef to the plate with bacon. Repeat until all beef is seared.
- Sauté Vegetables: Add the sliced carrots and diced onion to the Dutch oven. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook for 8-12 minutes until vegetables are lightly browned. Add half of the minced garlic and cook for an additional 30 seconds.
- Combine Meat and Veggies: Return the seared beef and bacon to the pot, mixing them with the vegetables. Sprinkle the flour mixture over the contents and cook, stirring often, for about 5 minutes to incorporate and cook the flour.
- Deglaze the Pot: Slowly pour in the red wine while scraping the bottom of the pot to release any browned bits. Add the cognac and enough beef broth to almost cover the meat.
- Add Flavorings and Cook in Oven: Stir in tomato paste, fresh thyme leaves, and bay leaf. Bring the mixture to a simmer, then cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
- Slow Cook Beef: Cook for 2-3 hours in the oven, stirring occasionally, until the beef is fork-tender.
- Prepare Onions and Mushrooms: While beef cooks, heat 2 tablespoons of butter in a medium saucepan over medium-low heat. Add the thawed pearl onions, season with salt and pepper, and cook until lightly browned on all sides, about 8-10 minutes. Add the remaining 2 tablespoons butter, sliced cremini mushrooms, and remaining minced garlic. Cook until golden brown, approximately 6-8 minutes. Season to taste and set aside.
- Combine and Simmer: Once beef is tender, remove the Dutch oven from the oven and place it on the stovetop over medium heat. Remove the lid and stir in the onion and mushroom mixture. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let the stew rest for an additional 15 minutes.
- Finish and Serve: Discard the bay leaf. Taste the stew and adjust seasoning as needed. Serve hot over mashed potatoes or egg noodles for a complete meal.
Notes
- Choosing a full-bodied red wine like Pinot Noir or Cote du Rhone enhances the stew’s rich flavor.
- Allowing the stew to rest after cooking improves flavor integration and texture.
- Searing the beef in batches ensures a better crust and deeper flavor development.
- This dish tastes even better the next day as flavors meld overnight.
- Make sure to thaw the frozen pearl onions before cooking for even browning.
- If preferred, substitute fresh pearl onions when available.
