Classic Beef Bourguignon Recipe: Tender Braised Beef in Red Wine

Beef Bourguignon is a classic dish from the Burgundy region of eastern France and quickly became one of my favorite comfort foods. This recipe delivers rich textures and deep flavors: the beef stays moist, the vegetables are perfectly tender, and the sauce is enriched with red wine. A short video demonstrating the preparation is included below.

Don’t be intimidated by the fancy name — this version is straightforward and budget-friendly. It’s a French-inspired stew that has become a cozy tradition in my home for cool evenings. I enjoy it with crusty bread and a simple salad, though it’s also traditionally served over mashed potatoes, pasta, or rice. The combination of tender beef, soft vegetables, smoky bacon, and a wine-scented broth makes this dish especially satisfying.

Beef Bourguignon is a remarkable comfort meal inspired by classic French cuisine. If you appreciate traditional recipes, this one stays true to the spirit of Julia Child’s approach while remaining approachable for home cooks. Bacon adds a subtle smokiness, and the red wine sauce develops a deep, savory richness that pairs beautifully with bread or mashed potatoes.

The stew is filled with tender vegetables and fragrant herbs that complement the melt-in-your-mouth beef. The long, gentle cooking melds flavors and creates a sauce that’s perfect for sopping up with bread or serving over your favorite starch.

Why you will love this recipe

• Easy to follow: Despite its elegant name, the steps are simple and clearly laid out.
• Budget friendly: Uses economical cuts like chuck, a modest bottle of red wine, and common vegetables.
• Minimal cleanup: Mostly one pot plus a skillet for the mushrooms.
• Freezes well: The stew freezes beautifully, so you can double the batch and keep portions for months.

What you’ll need to make beef bourguignon

Special items:

• Dutch oven – for braising the stew.
• Large skillet – to sauté the mushrooms.
• Bowls and utensils – for prep and stirring.

Ingredients:

• Extra virgin olive oil
• Thick sliced bacon or lardons, chopped
• Chuck beef, cut into 2-inch cubes
• Carrots, sliced into 1-inch chunks
• Baby Bella mushrooms, stems removed and caps quartered
• Pearl onions
• Sweet onion, diced (optional if you prefer only pearl onions)
• Unsalted butter, softened
• Garlic, pressed or minced
• Dry red wine (Pinot Noir, Burgundy, or similar)
• Beef broth, low-sodium
• Tomato paste
• All-purpose flour
• Bay leaves, fresh thyme sprigs, dried thyme, and dried parsley
• Salt and pepper

How to make beef bourguignon?

1. Sauté the bacon: Cook bacon in a Dutch oven over medium-high heat until golden and crispy, about 3 minutes. Remove and drain on paper towels.
2. Brown the beef: Season beef chunks with salt and pepper. Brown in the bacon fat in batches, about 4 minutes per side, and set aside with the bacon.
3. Deglaze and cook vegetables: Pour in 1/4 cup red wine to deglaze the pot, scraping up browned bits. Add the onions and carrots and sauté 3–4 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Combine and add liquids: Return beef and bacon to the pot. Stir in dried herbs and tomato paste. Add the remaining wine and enough beef broth to just cover the meat.
5. Sauté mushrooms: In a skillet, melt butter over medium heat and sauté mushrooms about 5 minutes. Stir in the flour and cook until the flour absorbs the butter.
6. Bake the stew: Add the mushroom-flour mixture and pearl onions to the Dutch oven. Bring to a simmer, add bay leaves and thyme sprigs, then cover and transfer to a preheated oven. Bake 75–90 minutes, until meat and vegetables are very tender.
7. Rest and serve: Let the stew rest 15 minutes before serving to allow flavors to settle.

Expert tip

Making the best beef bourguignon

Choose a well-marbled, tougher cut like chuck roast so it becomes tender during slow cooking. If you can find pork lardons, use those for authentic texture, but thick-cut bacon works well. Use a red wine you enjoy drinking — it doesn’t need to be expensive. Always brown the beef to develop flavor and lock in juices, and deglaze the pot to release flavorful browned bits. Pressing garlic in a press yields more aroma than chopping. Finally, make the stew a day ahead if possible — resting allows the flavors to deepen.

Recipe variations and add-ins:

• Different meats: Try turkey, pork, or chicken for a lighter version.
• Spicy: Add chopped poblano or a pinch of cayenne.
• Sweet and savory: For a sweeter profile, add a bit of brown sugar, cinnamon, or honey.
• Extra vegetables: Add peas, bell peppers, asparagus, or broccoli near the end of cooking.
• No bacon: Omit bacon or replace with pancetta or ham.
• Pressure cooker: Use an Instant Pot for a faster version while keeping similar flavor.

Serving suggestions:

• Serve with crusty bread to soak up the sauce.
• Traditionally served over mashed potatoes — creamy or chunky both work well.
• Serve over rice or buttered egg noodles for a hearty meal.

Frequently asked questions

What is the best cut of beef for beef bourguignon?

Chuck roast is ideal because its marbling and connective tissue break down during slow cooking and become tender. Other suitable cuts include bottom or top round, beef cheek, brisket, or shin. Avoid lean, expensive cuts that can turn out tough.

What can I use to replace wine in beef bourguignon?

For an alcohol-free version use alcohol-free red wine, or substitute half red wine vinegar and half water (or dilute balsamic). Grape juice, pomegranate juice, or cranberry juice can also work but will alter the flavor profile slightly.

Why is my beef bourguignon bitter?

Bitterness usually results from overcooking the wine, burning the pan fond, or over-rendering fats. Avoid excessively high heat and scrape browned bits while deglazing. If it tastes slightly bitter, a touch of sugar or honey can balance it.

How do I thicken my beef bourguignon?

Thicken with a roux (butter and flour), a cornstarch slurry (2 parts liquid to 1 part cornstarch), or by pureeing a portion of the cooked vegetables and returning the puree to the sauce.

What is the difference between beef stew and beef bourguignon?

Both are hearty braised dishes, but beef bourguignon is distinguished by the use of red wine (traditionally Burgundy or Pinot Noir) as a primary braising liquid, which gives it a deeper, wine-forward flavor compared to stews made chiefly with broth or water.

How to store:

• Refrigerate: Store leftovers in a sealed container for up to four days.
• Freeze: Freeze in airtight containers or bags for three to four months.
• Defrost: Thaw overnight in the refrigerator.
• Reheat: Gently reheat thawed portions in the microwave or on the stovetop until warmed through.

More hearty dinners:

Recipe tips:

• Choose a well-marbled cut like chuck roast for the best texture.
• Brown the beef thoroughly to develop flavor and retain juices.
• Deglaze the pot after browning to incorporate flavorful browned bits.
• Adjust the liquid and thickness at the end with roux, slurry, or puree if needed.
• Make ahead: the flavors improve after resting in the refrigerator for a day.