Classic Beef Bourguignon

When it comes to French cooking, few dishes capture the spirit of warmth, depth, and tradition like Beef Bourguignon. Imagine tender, melt-in-your-mouth beef simmered in a luxurious red wine sauce, fragrant with bacon, garlic, and herbs. It’s the kind of slow-cooked comfort that fills your home with savory aroma and brings everyone together.

This dish has been a cherished holiday tradition in my family for years. The process—slowly cooking everything in a sturdy Dutch oven—is as rewarding as the result. Every spoonful offers deep, layered flavors that only time and quality ingredients can build. Whether you’re hosting a dinner party or planning a cozy weekend meal, this Beef Bourguignon is sure to impress.

Why You’ll Love This Classic Beef Bourguignon

• Elegant, restaurant‑worthy flavors made at home
• Rich, velvety sauce enhanced by red wine and savory aromatics
• Hearty and satisfying with luscious meat and vegetables
• Perfect for holidays, special dinners, or romantic evenings
• One‑pot meal with timeless appeal

Let’s create something unforgettable.

Ingredients (Makes 6 servings)

• 5 strips bacon, cut into 1‑inch pieces
• 3½ lbs beef chuck, cut into 2‑inch chunks
• 4 Tbsp unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 Tbsp tomato paste
• 3 Tbsp all‑purpose flour
• 2 cups Burgundy (or other bold red wine)
• 2 cups beef stock
• 1 Tbsp beef bouillon (Better than Bouillon or similar)
• 2 sprigs fresh thyme
• 2 bay leaves (fresh or dried)
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Preheat & Render the Bacon

Preheat your oven to 350°F (175°C). In a 5-quart Dutch oven over medium-low, cook bacon until browned and the fat has rendered. Remove bacon with a slotted spoon and set aside.

2. Sear the Beef

Season the beef chunks generously with salt and pepper. Increase heat to medium-high and sear in batches until browned on all sides. Remove and set aside.

3. Sauté Vegetables

Reduce heat to medium. Add 2 Tbsp of butter and sauté onions and carrots for 2–3 minutes. Add garlic for another minute. Mix in tomato paste and cook until darkened—about 2–3 minutes.

4. Build the Base

Sprinkle the flour over the vegetables and stir to combine. Cook 2–3 minutes, stirring constantly. Add wine and scrape browned bits from the bottom. Stir in beef stock and bouillon to bring to a simmer. Add beef, bacon, thyme, and bay leaves.

5. Bake & Braise

Cover and transfer to the oven. Bake for 2½ hours.

6. Brown Mushrooms & Pearl Onions

About halfway through cooking, melt remaining butter in a skillet over medium-high heat. Sauté mushrooms until browned, then add pearl onions and cook for 5 more minutes. Season with salt and pepper.

7. Finish in the Oven

Remove Dutch oven from the oven and stir in the mushroom and onion mixture. Return to the oven and cook for 45–60 more minutes, until the beef is fall-apart tender.

8. Rest & Serve

Let it rest, covered, for 30 minutes. This helps the flavors settle and the sauce thicken beautifully.

Variations

• Custom Wine Pairing: Use Pinot Noir for a lighter flavor or Cabernet Sauvignon for deeper richness.
• Vegetable Boost: Add parsnips or turnips if you like root flavors.
• Herbal Twist: Replace thyme/rosemary with bay leaves or a sprig of tarragon.

Tips for Success

• Sear the beef well for depth of flavor—don’t skip this step.
• Dutch ovens deliver the best heat retention and flavor layering.
• Let the dish rest before serving to intensify flavors and perfect the texture.

Serving Suggestions

• Creamy mashed potatoes
• Crusty French bread or buttered brioche
• Steamed green beans or glazed carrots
• A bold Pinot Noir or Cabernet Sauvignon to sip alongside

Final Thoughts

This Classic Beef Bourguignon is the epitome of home-cooked elegance. Rich in flavor and tradition, it feels like a warm hug at the end of a cold day. It’s special enough for holiday celebrations and easy enough to make any Sunday memorable. Once you’ve tried it, you’ll always have a reason to return to this timeless comfort classic.

Print Pin

Classic Beef Bourguignon

Rich, elegant French beef stew slow-cooked in red wine. A timeless comfort dish.

Course Dinner, Lunch, Main Course

Cuisine French

Keyword Classic Beef Bourguignon

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 6

Ingredients

• 5 strips bacon cut into 1‑inch pieces
• 3½ lbs beef chuck cut into 2‑inch chunks
• 4 Tbsp unsalted butter divided
• 1 yellow onion chopped
• 3 large carrots peeled and chopped
• 5 garlic cloves minced
• 2 Tbsp tomato paste
• 3 Tbsp all‑purpose flour
• 2 cups Burgundy or other bold red wine
• 2 cups beef stock
• 1 Tbsp beef bouillon Better than Bouillon or similar
• 2 sprigs fresh thyme
• 2 bay leaves fresh or dried
• 10 oz frozen pearl onions defrosted and drained
• 16 oz cremini mushrooms quartered
• Kosher salt and freshly ground pepper to taste

Instructions

Preheat & Render the Bacon

• Preheat your oven to 350°F (175°C). In a 5-quart Dutch oven over medium-low, cook bacon until browned and the fat has rendered. Remove bacon with a slotted spoon and set aside.

Sear the Beef

• Season the beef chunks generously with salt and pepper. Increase heat to medium-high and sear in batches until browned on all sides. Remove and set aside.

Sauté Vegetables

• Reduce heat to medium. Add 2 Tbsp of butter and sauté onions and carrots for 2–3 minutes. Add garlic for another minute. Mix in tomato paste and cook until darkened—about 2–3 minutes.

Build the Base

• Sprinkle the flour over the vegetables and stir to combine. Cook 2–3 minutes, stirring constantly. Add wine and scrape browned bits from the bottom. Stir in beef stock and bouillon to bring to a simmer. Add beef, bacon, thyme, and bay leaves.

Bake & Braise

• Cover and transfer to the oven. Bake for 2½ hours.

Brown Mushrooms & Pearl Onions

• About halfway through cooking, melt remaining butter in a skillet over medium-high heat. Sauté mushrooms until browned, then add pearl onions and cook for 5 more minutes. Season with salt and pepper.

Finish in the Oven

• Remove Dutch oven from the oven and stir in the mushroom and onion mixture. Return to the oven and cook for 45–60 more minutes, until the beef is fall-apart tender.

Rest & Serve

• Let it rest, covered, for 30 minutes. This helps the flavors settle and the sauce thicken beautifully.