Beef Bourguignon (Classic French Beef Stew That’s Worth Every Minute)

Name: Classic Beef Bourguignon Recipe
Prep time: 40 min
Cook time: 165 min
Total time: 215 min
Ingredients: 5 slices thick cut bacon (cut into); 3 lb beef chuck roast (cut into 1/2 inch pieces); 2 inch cubes; 2 tsp kosher salt; 1 tsp black pepper; ⅓ cup all purpose flour; 1 yellow onion (diced); 2 carrots (cut into); ½ inch pieces; 3 cloves garlic (minced); 2 tbsp tomato paste; 1 tbsp Better Than Bouillon beef base; 1 bottle dry red wine (think Côtes du Rhône, Pinot Noir Cab Franc or Merlot); 1 cup low sodium beef broth; 6 fresh thyme sprigs; 2 bay leaves; 3 tbsp butter; 8 oz white button mushrooms (quartered); 8 oz pearl onions (peeled); 2 tbsp chopped fresh parsley

This beef bourguignon will make you look like a way better cook than you are. Beef that falls apart on the fork, wine sauce so good you’ll want to drink it – and the actual technique is shockingly straightforward.

Beef bourguignon is one of those classic beef dishes where understanding the cut and the cooking method matters more than fancy ingredients

Two bowls of beef bourguignon with carrots, pearl onions, and herbs served over mashed potatoes, garnished with fresh greens, on a rustic table setting.

Here’s what really happens: sear beef in bacon fat, layer in tomato paste and vegetables, dump in a bottle of wine, then walk away for 2.5 hours while your oven does the work – this is traditional braising, and it’s exactly why tough cuts turn tender. You’re hands-on for maybe 40 minutes total… but the result tastes like you trained in Lyon.

The wine breaks down into something deep and savory with zero booze flavor. Bacon fat adds the richness, pearl onions and mushrooms give you that classic French bistro vibe. It’s the kind of dinner that makes people stop talking and just eat.

One pot, patient braising, classic technique without the overcomplicated fussy nonsense. Pro tip: Make it a day ahead – it’s even better after sitting overnight.

What Is Beef Bourguignon?

Beef bourguignon is a classic French beef stew made by braising beef in red wine with aromatics until tender. It’s traditionally built around chuck roast, slow cooking, and deep, savory flavor rather than quick techniques.

Two bowls of beef bourguignon with vegetables served over mashed potatoes, garnished with fresh herbs, on a wooden table with bread, butter, and a wine opener nearby.

Why This Recipe Works

Chuck roast is used because it contains connective tissue that breaks down into gelatin during long, gentle cooking, creating tender beef and body in the sauce.
Braising is done at a controlled oven temperature so the beef softens evenly without tightening or drying out.
Bacon fat provides an initial savory foundation, adding richness before any liquid is introduced.
Tomato paste is cooked directly in the pot to deepen flavor and balance the acidity of the wine.
Deglazing with red wine dissolves the browned bits (called fond) from the bottom of the pot, forming the structural base of the sauce.
Mushrooms and pearl onions are sautéed separately to prevent excess moisture from diluting the stew and to preserve their texture.

An overhead view of ingredients for beef bourguignon, including wine, beef, onions, mushrooms, carrots, bacon, herbs, garlic, butter, flour, tomato paste, and broth.

🔪 Ingredients for Classic Beef Bourguignon

For the Stew

Thick-cut bacon: Renders fat and builds the savory base. Cut it chunky so it holds up through the braise.
Beef chuck roast: The right cut for long cooking. Chuck breaks down into tender, juicy pieces instead of drying out.
Kosher salt: Season in layers—on the beef before searing and again at the end if needed.
Black pepper: Add lightly at the start; adjust after braising so it doesn’t dominate.
All-purpose flour: Lightly coats the beef and thickens the sauce naturally as it cooks.
Yellow onion: Melts into the sauce. Dice evenly so it softens instead of staying chunky.
Carrots: Add sweetness and body. Cut slightly larger so they keep their shape.
Garlic: Briefly cooked so it stays aromatic, not bitter.
Tomato paste: Toasted in the pot to deepen color and balance the wine.
Beef bouillon base: Reinforces savoriness so the sauce doesn’t taste thin after a long braise.
Dry red wine: Use something you’d drink. Pinot Noir is classic, but any dry red works.
Low-sodium beef broth: Extends the braising liquid without overpowering the wine.
Fresh thyme sprigs: Added whole for gentle infusion and easy removal.
Bay leaves: Background structure, not a lead flavor.

To Finish

Butter: Used to sauté mushrooms and onions, adding richness at the end.
White button mushrooms: Neutral and classic. Brown them hard for real flavor.
Pearl onions: Sweet and traditional. Blanching makes peeling fast.
Fresh parsley: Brightens the stew right before serving.

Equipment

Large Dutch oven
Heavy skillet
Tongs
Wooden spoon

📝 Step-by-Step Instructions: How to make Boeuf Bourguignon

Render the bacon.
Cook bacon in a Dutch oven over medium heat until browned and the fat renders. Transfer to a plate, leaving the fat in the pot.
Season and flour the beef.
Pat the beef completely dry. Season with salt and pepper, then toss lightly with flour. Set aside, keeping any remaining flour.
Sear the beef.
Increase the heat to medium-high. Sear beef in batches until deeply browned on all sides. Transfer to a plate.
Build the base.
Reduce the heat to medium. Add the onion and carrots and cook until the onion softens. Add garlic and cook briefly until fragrant.
Toast the tomato paste and bouillon.
Stir in tomato paste and bouillon base and cook until everything is coated and smells savory.
Thicken and deglaze.
Sprinkle in the remaining flour and cook briefly. Add a splash of wine and scrape up the browned bits. Pour in the remaining wine and broth and bring to a simmer.
Braise.
Add thyme, bay leaves, beef, and bacon. Cover and braise in a 325°F oven until the meat is fork-tender but still holding its shape (about 195–205°F internal).
Sauté the vegetables.
Melt butter in a skillet and sauté mushrooms and pearl onions until browned.
Finish the stew.
Fold mushrooms and onions into the pot. Discard thyme and bay leaves. Taste and adjust seasoning. Finish with parsley.

A ladle scoops beef bourguignon with pearl onions, carrots, and herbs from a round white Dutch oven.

🔄 Substitutions & Variations

Boneless short ribs can replace chuck for a richer stew.
Cremini mushrooms add deeper earthiness.
Any dry red wine you enjoy drinking will work.

💡 Meat Nerd Tips

Dry beef browns better – moisture kills the sear – so pat it really well dry.
Sear in batches so the meat actually browns – overcrowd the pan, and you’re steaming the beef (it will look grey, not seared).
Flouring the beef and a brief cook in the pot thickens the sauce without a slurry.
Bouillon balances the wine, making it taste round rather than sharp.
Keep the braise gentle; boiling tightens the beef.
Chuck isn’t tender until collagen fully breaks down – if it’s tough, it’s undercooked – let it braise longer.
Taste and season after braising, not before.
Chill overnight and skim the fat, then reheat over low heat for the best flavor.