Classic Beef Bourguignon Recipe

Rich & Hearty Beef Bourguignon – A Classic French Comfort Dish

Tender, fall-apart chunks of beef simmered in a rich red wine gravy make this Beef Bourguignon an incredible family dinner. This French classic takes a simple beef stew and turns it into an elegant dish, perfect for any occasion.

This recipe provides multiple cooking methods—traditional oven, stovetop, slow cooker, and instant pot—so you can choose what works best for you. No matter which method you pick, the results will be delicious.

What Makes This Beef Bourguignon Special?

While the traditional recipe involves multiple steps, we've simplified it without compromising the authentic flavors. With a few adjustments, this version maintains the deep, rich taste while making it more approachable for home cooks.

What’s Different?

Skipped the step of simmering bacon rind in water and went straight to frying for a crispy texture.

Instead of baking the meat for short intervals before simmering, we opted for stovetop cooking.

Added extra garlic and herbs to enhance the flavor.

Cooked pearl onions directly in the stew instead of separately.

Avoided washing the pot mid-recipe to keep all the flavorful bits intact.

Choosing the Best Meat for Beef Bourguignon

Different cuts yield different textures, but brisket gave the best results. It becomes incredibly tender while maintaining juiciness. However, chuck steak or any stewing beef will also work well.

Pro Tips for the Best Flavor

1. Taste Test & Rest – Initially, the wine flavor might seem strong, but let the dish sit for 15 minutes. The flavors will blend beautifully, creating a well-balanced taste.

2. Don’t Skip the Buttery Garlic Mushrooms – Cooking mushrooms separately and adding them at the end ensures they stay plump and flavorful.

3. Simmer the Gravy – After straining, simmering the sauce thickens it into a glossy, rich gravy that coats every bite perfectly.

Best Wine for Beef Bourguignon

A good-quality red wine enhances the dish. Burgundy, Pinot Noir, or Chianti work best. If you prefer a milder sauce, reduce the wine to 2 cups and increase the beef stock to 3 cups. You can skip the wine entirely and use only beef stock, but the flavor won’t be as deep and complex.

What to Serve with Beef Bourguignon

Mashed potatoes – A classic pairing that soaks up the delicious sauce.

Rice or egg noodles – Simple sides that let the rich flavors shine.

Classic Beef Bourguignon Recipe

Ingredients

1 tbsp extra-virgin olive oil

6 oz bacon, roughly chopped

3 lbs beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks

1 large carrot, sliced ½-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

Salt and ground black pepper, to taste

2 tbsp flour

12 pearl onions (optional)

3 cups red wine (Merlot, Pinot Noir, or Chianti)

2-3 cups beef stock (adjust if reducing wine)

2 tbsp tomato paste

1 beef bouillon cube, crushed

1 tsp fresh thyme, finely chopped

2 tbsp fresh parsley, finely chopped (divided)

2 bay leaves

1 lb fresh mushrooms, quartered

2 tbsp butter

Instructions

Traditional Oven Method

1. Preheat the oven to 350°F (175°C).

2. Heat olive oil in a large Dutch oven over medium heat. Sauté bacon until crisp. Remove and set aside.

3. Pat the beef dry and sear in batches until browned on all sides. Transfer to the dish with bacon.

4. In the remaining oil, sauté carrots and diced onions for 3 minutes. Add 4 minced garlic cloves and cook for 1 minute. Drain excess fat, leaving about 1 tbsp in the pot.

5. Return beef and bacon to the pot. Season with salt and pepper. Sprinkle flour and mix well. Cook for 4-5 minutes to brown.

6. Add pearl onions, wine, and enough stock to barely cover the meat. Stir in tomato paste, bouillon, and herbs. Bring to a simmer.

7. Cover and transfer to the oven. Cook for 2-3 hours until the beef is fall-apart tender.

8. In the last 5 minutes, prepare the mushrooms:

Heat butter in a skillet.

Sauté remaining garlic for 30 seconds.

Add mushrooms and cook for 5 minutes, seasoning with salt and pepper. Set aside.

9. Strain the sauce into a clean pot and simmer to thicken. Return the beef, bacon, and mushrooms to the pot.

10. Garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.

This Beef Bourguignon is a timeless dish that delivers deep, rich flavors with every bite. Perfect for cozy dinners or special occasions!