Classic Beef Bourguignon Guide

Classic beef bourguignon is one of those recipes that fills the house with warmth and makes ordinary evenings feel special. This dish transforms tough beef into melt-in-your-mouth bites and wraps vegetables in a rich wine sauce. When I first learned to make it I realized how a little patience and good ingredients turn a simple stew into something memorable.

The first time I made this for a Sunday dinner the table fell silent after the first bite. Now it is my go-to dish when I want to impress with comfort food that feels both rustic and elegant.

Ingredients

• Beef chuck: cut into chunky pieces gives the stew its hearty base and becomes gorgeously tender with long cooking time Pick cuts with even marbling for best results
• Bacon: adds smokiness and savory depth Choose thick-cut if possible
• Butter: brings out the richness of the sauce Use high-quality unsalted to control seasoning
• Yellow onion and large carrots: offer sweetness and body Use fresh and firm vegetables
• Garlic: adds a mellow aromatic kick Use fresh cloves rather than pre-minced
• Tomato paste: deepens the sauce Pick double concentrate if you can
• All-purpose flour: thickens the cooking liquid giving the sauce a luxurious texture
• Burgundy wine or any dry bold red wine: adds acidity and rounds out all the flavors Choose one you would happily drink
• Beef stock and better than bouillon beef bouillon: boost the meaty backbone Look for low-sodium options
• Fresh thyme and bay leaves: create that classic French aroma Go for fresh if available
• Frozen pearl onions: give classic French flavor and a hint of sweetness Defrost and drain well
• Cremini mushrooms: bring earthiness and soak up the sauce Choose plump firm mushrooms
• Kosher salt and freshly cracked pepper: let you fine-tune the flavor at the end

Instructions

Prepare the Oven:

Preheat your oven to 350 F so it is ready when your stew needs to bake The consistent heat ensures the beef becomes tender all through

Render the Bacon:

Add chopped bacon to a large Dutch oven over medium-low heat Stir it every so often so the fat renders and the pieces turn brown and crisp Scoop out the bacon and set aside but leave the fat behind in the pot

Sear the Beef:

Pat the beef cubes dry and season with salt and pepper Raise the heat to medium-high Arrange the beef in a single layer and let the pieces brown deeply on all sides Work in batches so you are not crowding the pot Remove the browned beef and set aside

Saute the Veggies:

Drop two tablespoons of butter into the pot Add onions and carrots Stir them for a few minutes until they begin to soften Add garlic stir for one minute Then stir in tomato paste and let it cook until it darkens and smells fragrant Slowly sprinkle flour over the vegetable mixture Stir constantly for a few minutes more so the flour coats everything evenly

Deglaze and Simmer:

Pour in the wine and scrape up every bit of browned flavor from the bottom of the pot Add the beef stock and beef bouillon Stir to fully dissolve Bring the whole mixture to a gentle simmer

Return Meat and Add Herbs:

Tip the seared beef and rendered bacon back into the pot Nestle in the thyme sprigs and bay leaves Cover and cook in the oven for two and a half hours so all the flavors meld

Brown the Mushrooms and Pearl Onions:

Near the end of oven time heat the last two tablespoons of butter in a skillet on medium-high Once foamy add mushroom quarters Stir until they get golden brown Add pearl onions and cook together for several minutes Season with a sprinkle of salt and pepper

Finish and Rest:

Stir the mushrooms and onions into the stew Return the pot to the oven and cook for another 45 to 60 minutes until the beef is falling-apart tender Let it rest covered for at least 30 minutes before serving so flavors settle and the sauce thickens

My favorite moments always center around the mushrooms because they turn so golden and soak in all the sauce They always disappear first from the pot My daughter always sneaks a pearl onion too reminding me of how small things make a meal special

Storage Tips

Refrigerate leftovers in a covered container and this stew only improves as it sits The flavors meld beautifully Warm gently on the stovetop with a splash of water or broth if thickened more than you like

Ingredient Substitutions

If beef chuck is out of reach brisket works well Bacon can be traded for pancetta If you have baby bella mushrooms those make a fine stand in For wine a full-bodied cabernet sauvignon will do the trick

Serving Suggestions

Serve the beef bourguignon over creamy mashed potatoes for classic comfort Crusty French bread for dunking is never a bad idea Buttered noodles or soft polenta also love this stew

French Roots

Beef bourguignon hails from Burgundy where wine and cattle both thrive It is a dish that was born out of practicality making tough cuts tender and turning humble ingredients into celebration fare

Seasonal Adaptations

Fresh peas are bright and perfect for spring Add a handful of roasted root vegetables in winter Use wild mushrooms in autumn for extra depth

Classic beef bourguignon is the kind of dish that brings everyone back to the table for seconds. Slow cooking and thoughtful prep reward you with a truly classic French comfort food experience.

Recipe Q&A

→ What cut of beef works best?

Beef chuck is ideal due to its marbling, which becomes tender and flavorful during slow cooking.

→ Can I use a different red wine?

Any bold red wine such as Cabernet Sauvignon or Pinot Noir can be used in place of Burgundy for a similar depth of flavor.

→ How can I thicken the sauce?

Flour is used during vegetable sautéing to thicken the sauce; simmering further also helps adjust consistency.

→ Are fresh herbs necessary?

Fresh thyme and bay leaves impart authentic flavor, but dried herbs can substitute if needed.

→ Can this dish be made ahead?

The flavors improve after resting; it's excellent when prepared a day ahead and gently reheated before serving.