Beef Bourguignon is the dish that taught the world why the French take their time with dinner. Chunks of chuck roast braise slowly in Burgundy-style red wine until they collapse under a fork, while smoky bacon, glazed pearl onions, and buttery mushrooms build a sauce so deep and glossy you'll want to mop up every drop with crusty bread.
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This version keeps the soul of the classic but trims the fuss: we brown in batches for real fond, simmer the stew on the stovetop instead of the oven, and add the mushrooms and onions at the end so they stay plump instead of turning to mush. The result is a Sunday-worthy centerpiece that's honestly better the next day.
It's the kind of meal that makes a Tuesday feel like a special occasion, and it freezes beautifully, so you can stash half for a future no-effort dinner.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) beef chuck roast, cut into 1½-inch (4 cm) cubes
Chuck is the ideal cut because its marbling melts into the sauce. If unavailable, use boneless short ribs or brisket, but avoid lean stew meat, which turns dry.
6 oz (170 g) thick-cut bacon, diced
Thick-cut bacon gives smoky depth without crumbling away. For a pork-free version, use 2 tablespoons olive oil plus 1 teaspoon smoked paprika.
2 tablespoons olive oil
Use regular olive oil, not extra-virgin, since it holds up to high heat. Avocado oil is a fine neutral swap.
1 large yellow onion, diced (about 1½ cups / 200 g)
Yellow onion melts into the sauce and sweetens it. Shallots work too and add a gentler, more refined flavor.
3 medium carrots, peeled and cut into 1-inch (2.5 cm) chunks
Carrots add natural sweetness that balances the wine. Parsnips can stand in for a slightly earthier note.
3 garlic cloves, minced
Fresh garlic is essential for the base flavor. If you only have garlic powder, use 1 teaspoon and add it with the flour.
3 tablespoons all-purpose flour
Flour thickens the braise into a silky sauce. For gluten-free, swap in 1½ tablespoons cornstarch whisked with 2 tablespoons cold water at the end.
3 cups (720 ml) dry red wine, such as Pinot Noir or Burgundy
Use a wine you'd happily drink, since the alcohol cooks down but the flavor concentrates. A dry Merlot or Côtes du Rhône is a great substitute.
2 cups (480 ml) low-sodium beef broth
Broth adds body without overpowering the wine. Chicken broth works in a pinch; just reduce the added salt.
2 tablespoons tomato paste
Tomato paste adds umami and a hint of sweetness. Sun-dried tomato paste is a richer substitute.
1 lb (450 g) cremini mushrooms, quartered
Cremini mushrooms hold their shape better than white buttons. Oyster or shiitake mushrooms bring a meatier texture.
10 oz (280 g) frozen pearl onions, thawed
Frozen pearl onions save 20 minutes of peeling and taste just as good. If using fresh, blanch for 1 minute to slip off the skins.
Tips & Tricks
Brown in Small Batches
Crowding the pot steams the beef instead of searing it, so work in 3 batches and give each cube space to develop a deep crust.
Deglaze Every Brown Bit
After adding the wine, scrape the bottom of the pot with a wooden spoon until the fond dissolves, or the sauce will taste flat and burnt.
Add Mushrooms and Onions Late
Stir them in during the last 20 minutes so they stay firm and don't disintegrate into the gravy.
Season at the End
The sauce reduces and concentrates, so taste and adjust salt only after the final simmer.
Pro Tips
Step-by-Step Instructions
1. Pat and Season the Beef
Pat the beef cubes completely dry with paper towels and season generously with salt and pepper on all sides. Drying the surface is what allows the meat to sear rather than steam.
2. Crisp the Bacon
Heat a large Dutch oven over medium-high heat (about 400°F / 205°C) and cook the bacon for 6 to 8 minutes until golden brown and crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
3. Brown the Beef
Working in 3 batches, sear the beef in the bacon fat for 3 to 4 minutes per side until deeply golden brown on all sides, then set aside with the bacon. The cubes should release easily from the pot when properly browned.
4. Sauté the Vegetables
Lower the heat to medium (about 350°F / 175°C) and cook the onion and carrots for 6 to 7 minutes until softened and lightly caramelized. Add the garlic and tomato paste and stir for 1 minute until fragrant and brick red.
5. Build the Braise
Sprinkle the flour over the vegetables and stir for 1 minute to coat, then pour in the wine and broth, scraping up every browned bit. Return the beef and bacon to the pot and bring to a gentle simmer (about 200°F / 93°C).
6. Simmer Until Tender
Cover and simmer gently for 2 hours 15 minutes, stirring occasionally, until the beef shreds easily with a fork and the sauce coats the back of a spoon. Keep the heat low so the liquid barely bubbles.
7. Glaze the Onions and Mushrooms
While the stew simmers, melt 1 tablespoon butter in a skillet over medium-high heat (about 375°F / 190°C) and brown the mushrooms and pearl onions for 8 to 10 minutes until golden and tender. Set aside.
8. Finish and Serve
Stir the mushrooms and onions into the stew and simmer uncovered for 15 minutes until the sauce thickens and bubbles at the edges. Taste, adjust the salt, and serve hot with mashed potatoes or crusty bread.
Delicious Variations
Instant Pot Version
Sear the beef using the sauté function, then pressure cook on high for 35 minutes with a natural release for a weeknight shortcut.
White Wine Bourguignon
Swap the red wine for a dry white like Chardonnay and add 1 teaspoon Dijon mustard for a brighter, tangier stew.
Vegetarian Mushroom Bourguignon
Replace the beef with 2 pounds of mixed mushrooms and use vegetable broth plus 1 tablespoon soy sauce for depth.
How to Store Classic Beef Bourguignon
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor actually improves by day two.
Freezer
Freeze in portions for up to 3 months, leaving 1 inch of headspace, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300°F / 150°C) for 10 to 12 minutes, adding a splash of broth if the sauce has thickened too much.
Frequently Asked Questions
Q: What is the best wine for beef bourguignon?
A dry, light-to-medium-bodied red like Pinot Noir or a true Burgundy is the classic choice. Avoid heavily oaked or sweet wines, since their flavors intensify as the sauce reduces.
Q: Can I make beef bourguignon without wine?
Yes, substitute the wine with an equal amount of extra beef broth plus 2 tablespoons red wine vinegar and 1 tablespoon tomato paste. The stew will be less complex but still rich and satisfying.
Q: Why is my beef bourguignon tough?
The beef is usually undercooked, not overcooked, so keep simmering until it shreds easily with a fork. Chuck needs at least 2 hours of gentle heat for the collagen to break down.
Q: Can I make beef bourguignon ahead of time?
Absolutely, and it's actually better made one to two days ahead. Cool it quickly, refrigerate, then lift off the solidified fat and reheat gently before serving.
Q: What do you serve with beef bourguignon?
Classic sides are mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce. A simple green salad or steamed green beans balances the richness.
If you make this Classic Beef Bourguignon, I'd love to hear how it turned out! Snap a photo, tag me on social, and leave a comment below with your favorite side dish.
Classic Beef Bourguignon
Classic Beef Bourguignon delivers fork-tender beef in a glossy red wine sauce with bacon, mushrooms, and pearl onions for a cozy French dinner.
🧂 Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 1½-inch (4 cm) cubes
- 6 oz (170 g) thick-cut bacon, diced
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups / 200 g)
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) chunks
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups (720 ml) dry red wine, such as Pinot Noir or Burgundy
- 2 cups (480 ml) low-sodium beef broth
- 2 tablespoons tomato paste
- 1 lb (450 g) cremini mushrooms, quartered
- 10 oz (280 g) frozen pearl onions, thawed
📋 Instructions
- 1Pat and Season the Beef — Pat the beef cubes completely dry with paper towels and season generously with salt and pepper on all sides. Drying the surface is what allows the meat to sear rather than steam.
- 2Crisp the Bacon — Heat a large Dutch oven over medium-high heat (about 400°F / 205°C) and cook the bacon for 6 to 8 minutes until golden brown and crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
- 3Brown the Beef — Working in 3 batches, sear the beef in the bacon fat for 3 to 4 minutes per side until deeply golden brown on all sides, then set aside with the bacon. The cubes should release easily from the pot when properly browned.
- 4Sauté the Vegetables — Lower the heat to medium (about 350°F / 175°C) and cook the onion and carrots for 6 to 7 minutes until softened and lightly caramelized. Add the garlic and tomato paste and stir for 1 minute until fragrant and brick red.
- 5Build the Braise — Sprinkle the flour over the vegetables and stir for 1 minute to coat, then pour in the wine and broth, scraping up every browned bit. Return the beef and bacon to the pot and bring to a gentle simmer (about 200°F / 93°C).
- 6Simmer Until Tender — Cover and simmer gently for 2 hours 15 minutes, stirring occasionally, until the beef shreds easily with a fork and the sauce coats the back of a spoon. Keep the heat low so the liquid barely bubbles.
- 7Glaze the Onions and Mushrooms — While the stew simmers, melt 1 tablespoon butter in a skillet over medium-high heat (about 375°F / 190°C) and brown the mushrooms and pearl onions for 8 to 10 minutes until golden and tender. Set aside.
- 8Finish and Serve — Stir the mushrooms and onions into the stew and simmer uncovered for 15 minutes until the sauce thickens and bubbles at the edges. Taste, adjust the salt, and serve hot with mashed potatoes or crusty bread.
