This classic Beef Bourguignon, also known as beef burgundy, is a tasty combination of fall-apart beef braised in red wine with garlic, onions, carrots, and bacon for a rich and savory comfort food meal. This recipe is amazingly delicious and impressive yet easy enough for even the novice chef. Life is too short to reserve fabulous dishes for holidays and company.
It is absolutely one of my favorite dishes, and you don’t have to be an artist in the kitchen to make this. My recipe does not have as many steps as Julia Child’s recipe, but I think it tastes just as good, if not better.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below
- Bacon: Use thick-cut slab bacon or pork belly.
- Carrots: For aesthetic purposes, peel the carrots. Let that bright orange color show through.
- Beef: My favorite beef cut for this is the chuck roast. It slow cooks really well and has some fat, so the meat does not dry out, which can happen if it is too lean. Other cuts of beef include bone-in short ribs and fatty brisket. Do not purchase beef stew meat for this recipe. It is too lean, it will not cook up tender.
- Dry red wine: I use a Pinto Noir, but Merlot, Shiraz, and an unoaked Cabernet Sauvignon are all good choices. Make sure the quality is high enough that you would enjoy a glass.
- Beef broth: Preferably low-sodium or use beef stock.
- Fresh herbs: Bay leaves, thyme, and parsley are my go-to herbs.
How To Make Beef Bourguignon
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the bacon in a Dutch oven and plate it.
- Salt and pepper both sides of the chuck roast pieces and dredge them in flour. Brown them on both sides in the bacon grease and plate them.
- Add onions and carrots to the remaining bacon grease and cook until the onions are softened. Plate the vegetables. Remove excess bacon grease.
- Melt a little butter in the pot and cook the mushrooms until brown. Plate the mushrooms.
- Add the wine and deglaze the pot, loosening the brown bits. Add the beef broth, tomato paste, bay leaves, thyme, and browned chuck roast to the liquid. Place the covered Dutch oven in the oven for about an hour.
- Melt the butter and whisk the flour into it. Slowly stir it into the liquid with the beef over low heat on the stovetop. Continue stirring and cooking until slightly thickened.
- Add the bacon, onions, carrots, and mushrooms. Place the pot back in the oven and cook for about another hour.
Preparation Tips
- Trim the cartilage and most of the fat from the chuck roast and cut it into 2-inch chunks.
- The Dutch oven will be very hot, especially the lid handle, so be very careful.
- If you can find fresh pearl onions, they make a wonderful substitute for the yellow onion and a beautiful presentation. Blanch the pearl onions in a saucepan of boiling water for 2 minutes, then pinch the stem end, and the pearl onion will pop out.
- Fish out the bay leaves and the stems from the thyme sprigs.
- This recipe can be prepared a day in advance and refrigerated. Remove any fat that solidifies on the top and reheat on the stovetop.
Serving Suggestions
Just as any other stew is almost a complete meal in itself, so is this one. You can serve over rice, homemade mashed potatoes, or wide egg noodles. Or pair it with a crusty baguette with cold butter and a glass of Pinot Noir. Other great wines to serve with this are a Merlot or Cabernet Sauvignon.
More Beef Recipes
Beef Bourguignon
Beef Bourguignon Recipe is beef braised in red wine with garlic, onions, carrots, potatoes, and bacon. Scrumptious yet easy enough for even the novice chef.
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Servings: 8
Calories: 563kcal
Ingredients
- 8 slices thick cut bacon chopped
- 3 lb chuck roast
- salt to taste
- freshly ground black pepper to tastre
- 1 large sweet onion diced
- 3 large carrots peeled and cut in chunks
- 4 clove garlic crushed
- 5 tablespoons butter
- 8 ounces small white button or cremini mushrooms
- 2 cups dry red wine
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme plus more for garnish
- ¼ cup all-purpose flour
Instructions
- In dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.
- Preheat the oven to 350 degrees. Salt and pepper both sides of the chuck roast pieces and dredge them in flour. Brown them on both sides in the bacon grease and plate them.
- Add onions and carrots to the remaining bacon grease and cook until the onions are softened. Reduce the heat to low and add the garlic. Cook for 1 minute. Plate the vegetables. Remove the excess bacon grease. Melt 1 tablespoon butter in the pot and cook the mushrooms until brown. Plate the mushrooms.
- Add the wine and deglaze the pot, stirring to loosen the brown bits on the bottom. Add the beef broth, tomato paste, bay leaves, thyme, and browned chuck roast to the liquid. Place the covered Dutch oven in the oven for 1 hour.
- Melt the butter and whisk the flour into it. Slowly stir the mixture into the liquid with the beef over low heat on the stovetop. Continue stirring and cooking until slightly thickened, 4-5 minutes.
- Add the bacon, onions, carrots, and mushrooms. Place the pot back in the oven and cook for about 1 hour. Fish out the bay leaves and stems from the thyme sprigs.
Notes
- If you don’t have a Dutch oven, you can use a deep oven skillet and cover it with aluminum foil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 563kcal | Carbohydrates: 12g | Protein: 39g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 502mg | Potassium: 996mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4151IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg
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Kira
This is so damn good! I have told several of my friends about it and they love it too!
Melanie
This is one of my husbands favourite dishes and something I have no idea how to make. He does order it often in restaurants when he goes out with friends. Sounds like something I could manage to make it so wish me luck. He is going to be over the moon!
Beth Pierce
Thank you, Melanie! I hope you enjoy it as much as we do!
Rhian
We love a beef Bourguigon but our issue is we don’t drink wine ourselves so we always have to guess (and generally go for the cheapest option) when it comes to putting wine inside. So I’ll have to take a look at your suggestions and see if it makes a difference x
Beth Pierce
Thanks, Rhian! Enjoy!
Mike
Such a great recipe! It is one of our favorites. I do most of the cooking for me and my wife! My wife says that I am a great cook.
Beth Pierce
I love cooking. It can be so therapeutic!
Samantha
I do love beef bourguinon and do make it in my slow cooker. I have not had this in over a year and now really craving it. I need to make this soon and will give your recipe a try
Beth Pierce
Thanks, Samantha! Enjoy!
Jais
This was super yum! You explained it so well, even beginners can try it. Definitely saving this recipe for Sunday dinners.
Beth Pierce
Thanks, Jais! We love it too!
Lisa
Gosh, this beef bourguignon was so delicious and comforting. I loved how simple it was to make, yet it had such rich flavor. Adding the gravy and potatoes really took it to another level and made it even more enjoyable.
Beth Pierce
So happy that you liked it, Lisa!
Jessica
This is so good. I love slow cooked braised beef, it is so tender and tasty with all of the added veggies. So good with a pile of mashed potatoes! Thanks for the great recipe.
Beth Pierce
You are most welcome, Jessica!
Jenny
My mum used to make this classic recipe when I was younger. Can’t wait to try your version.
Beth Pierce
Thanks, Jenny! Enjoy!
Rebecca Smith
You can’t beat a beef bourguignon – so tasty and full of flavour. I’m definitely going to be making this again!
Beth Pierce
Thanks, Rebecca!