Beef Bourguignon is a rich, flavorful French stew made with tender beef, red wine, vegetables, and aromatics, slow-cooked to perfection for a deeply savory and comforting dish. The flavors meld together as the beef simmers in red wine, creating a dish that’s perfect for special occasions or cozy dinners. This classic recipe will transport you straight to the heart of French cuisine with its melt-in-your-mouth beef and luxurious sauce, and it’s sure to impress at any dinner table.

Why You’ll Love This Recipe

Classic Beef Bourguignon is the ultimate comfort food. The combination of tender beef, earthy vegetables, and the depth of red wine creates a hearty, satisfying meal. As the stew slowly simmers, the beef becomes incredibly tender, and the sauce thickens, absorbing all the flavors of the ingredients. The dish is perfect for a special occasion or a cozy night in, and it pairs wonderfully with mashed potatoes, rice, or crusty bread. This is a timeless, flavorful recipe that’s worth the effort for the delicious reward!

Ingredients

• 2 lbs beef chuck or stew beef, cut into 2-inch cubes

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, sliced

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 2 cups red wine (preferably Burgundy or any dry red wine)

• 2 cups beef broth

• 2 teaspoons dried thyme

• 1 bay leaf

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon flour (optional, for thickening)

• 1/2 lb baby potatoes, halved (optional)

• 1/2 lb pearl onions, peeled (optional)

• 1/2 lb mushrooms, sliced (optional)

• 2 tablespoons butter

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring each piece is browned on all sides. Remove the beef from the pot and set it aside.

2. Cook the vegetables: In the same pot, add the chopped onion and carrots. Cook for 5-7 minutes, or until softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

3. Deglaze the pot: Pour in the red wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. This will add depth of flavor to the dish.

4. Simmer the stew: Return the beef to the pot, followed by the beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer. Once it begins to simmer, reduce the heat to low and cover. Let the stew cook for 2-2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

5. Prepare the vegetables (optional): While the stew is simmering, prepare the baby potatoes, pearl onions, and mushrooms. In a separate pan, melt the butter over medium heat and sauté the potatoes and pearl onions until golden brown, about 10 minutes. Add the mushrooms and cook for another 5 minutes until softened. Set the vegetables aside.

6. Add the vegetables to the stew: When the beef is tender, add the sautéed potatoes, onions, and mushrooms to the stew. If the stew needs thickening, mix 1 tablespoon of flour with a small amount of water to create a slurry, then stir it into the stew. Cook for an additional 15-20 minutes, uncovered, until the vegetables are cooked through and the sauce thickens.

7. Finish and serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Discard the bay leaf and garnish with fresh parsley, if desired. Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

Servings and timing

• Servings: 6-8 servings

• Prep time: 20 minutes

• Cook time: 2.5-3 hours

• Total time: 3 hours

Variations

• Vegetarian Bourguignon: Replace the beef with hearty vegetables like mushrooms, carrots, and parsnips, and use vegetable broth instead of beef broth.

• Slow Cooker Beef Bourguignon: After browning the beef and cooking the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

• Spicy Beef Bourguignon: Add a bit of heat by incorporating red pepper flakes or a touch of Dijon mustard for an extra layer of flavor.

Storage/Reheating

Beef Bourguignon can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve after resting, so it’s perfect for making ahead. To reheat, gently warm the stew on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

FAQs

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

Yes, while beef chuck is the traditional choice due to its tenderness when slow-cooked, other cuts like round or brisket can also work, though they may require a bit more cooking time.

2. Can I make this recipe without wine?

Wine is key to creating the depth of flavor in this dish, but if you prefer not to use it, you can substitute it with additional beef broth or a combination of beef broth and grape juice or cranberry juice for a similar flavor profile.

3. Can I prepare this dish in advance?

Yes! Beef Bourguignon can be made a day or two ahead of time. In fact, the flavors often get better the longer it sits. Simply store it in the refrigerator and reheat before serving.

4. Can I add more vegetables to the stew?

Absolutely! You can add vegetables like celery, parsnips, or turnips for extra flavor and texture.

5. Can I cook this in a pressure cooker?

Yes, a pressure cooker can cut the cooking time significantly. After browning the beef and sautéing the vegetables, pressure cook the stew for about 35-40 minutes on high pressure. Be sure to follow the manufacturer’s instructions for your specific pressure cooker.

6. Can I skip the flour for thickening?

Yes, you can skip the flour if you prefer a thinner sauce, or you can use a cornstarch slurry (mix equal parts cornstarch and water) to thicken the sauce without flour.

7. Can I freeze Beef Bourguignon?

Yes, Beef Bourguignon freezes well. Store it in an airtight container for up to 3 months. To reheat, thaw it overnight in the refrigerator and heat it gently on the stovetop.

8. Can I make this dish in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The results will be just as delicious!

9. How do I get the beef to be tender?

The key to tender beef is slow cooking over low heat, which allows the tough muscle fibers to break down and become tender. If you’re using a tougher cut of meat, it may take a little longer to cook.

10. Can I make Beef Bourguignon without the potatoes?

Yes, the potatoes are optional. If you prefer, you can serve the stew without them and serve it with crusty bread or over egg noodles instead.

Conclusion

Classic Beef Bourguignon is a hearty, comforting dish that’s perfect for any special occasion or when you simply want to enjoy a rich, flavorful stew. With tender beef, savory vegetables, and a rich red wine sauce, this dish is sure to impress. Whether you’re making it for a family dinner or a cozy meal, this recipe delivers timeless French flavors that are as satisfying as they are delicious. Enjoy the layers of flavor and the tender beef that make Beef Bourguignon a classic favorite!