Beef Bourguignon is a traditional French beef stew made with tender chunks of beef slowly cooked in a rich red wine sauce with vegetables and herbs. This comforting dish is deeply flavorful, elegant enough for special occasions, and surprisingly simple to prepare at home.
Why You’ll Love This Recipe
This Beef Bourguignon transforms simple ingredients into a luxurious, slow-cooked meal full of depth and warmth. The beef becomes melt-in-your-mouth tender, while the red wine creates a silky, robust sauce.
It is perfect for gatherings because it tastes even better the next day. The steps are straightforward, and most of the cooking time is hands-off while the oven gently does the work.
If you enjoy hearty, comforting meals with rich flavor and tender meat, this recipe will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ pounds boneless chuck roast, cut into 1-inch cubes
4 ¼ teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
32 ounces baby bella mushrooms, sliced
2 tablespoons unsalted butter, divided
1 bottle (750 ml) dry red wine, divided
2 pounds carrots, cut into ¾-inch diagonal slices
2 yellow onions, thinly sliced
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon tomato paste
1 can (15 ounces) reduced-sodium beef broth
6 sprigs fresh thyme, tied into a bundle
2 tablespoons all-purpose flour
10 to 12 ounces frozen pearl onions
2 tablespoons chopped fresh parsley, for garnish
Toasted baguette slices, for serving
Directions
Preheat the oven to 250°F and position the rack so a large Dutch oven with its lid fits inside.
Pat the beef dry with paper towels. Season with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
Heat a large Dutch oven over medium heat. Add 1 tablespoon of butter. Once melted, add the sliced mushrooms. Cook for about 8 minutes until they release their liquid and begin to brown. Season with ¼ teaspoon salt, stir, and cook for another 30 seconds. Transfer the mushrooms to a bowl and set aside.
Increase the heat to medium-high. Working in batches so the pieces do not touch, sear the beef cubes for 3 to 5 minutes, turning to brown all sides. Transfer the browned beef to a plate and repeat with the remaining beef.
Carefully pour in about 1 cup of the red wine to deglaze the pot. Scrape up any browned bits from the bottom using a wooden spoon.
Reduce the heat to medium. Add the carrots, sliced onions, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Sauté for about 10 minutes until the onions soften and lightly brown.
Stir in the minced garlic and tomato paste. Cook for 30 seconds until fragrant.
Return the beef and any juices to the pot. Add the remaining wine and the 15-ounce can of beef broth.
Place the thyme bundle on top. Bring the mixture to a gentle simmer. Cover the pot and transfer it to the oven. Bake for 1 hour and 15 minutes, or until the beef is fork-tender.
Remove the pot from the oven and place it on the stovetop. In a small bowl, mash together the remaining 1 tablespoon butter and the 2 tablespoons flour until smooth. Stir this mixture into the stew to thicken the sauce.
Add the pearl onions and the reserved mushrooms. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove the thyme bundle. Taste and adjust seasoning if needed.
Garnish with chopped parsley and serve hot with toasted baguette slices.
For extra depth, add 1 bay leaf along with the thyme during baking.
You can substitute top round or bottom round roast for chuck roast, though chuck provides the most tender result.
To make the sauce thicker, increase the flour to 3 tablespoons and the butter to 2 tablespoons when preparing the thickening paste.
For additional vegetables, add 1 cup diced celery or 1 cup parsnips along with the carrots.
For a gluten-free option, replace the flour with 1 tablespoon cornstarch mixed with 3 tablespoons cold water and stir it in during the thickening step.
Storage/Reheating
To store, refrigerate in an airtight container for up to 3 days.
To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a small splash of broth if needed to loosen the sauce. It can also be reheated in the microwave in short intervals, stirring between each.
FAQs
Can I make Beef Bourguignon ahead of time?
Yes. It actually tastes better the next day after the flavors have had time to develop.
What cut of beef works best?
Boneless chuck roast is ideal because it becomes tender during slow cooking.
What type of wine should I use?
Use a dry red wine that you enjoy drinking, as its flavor will concentrate in the sauce.
Can I cook this entirely on the stovetop?
Yes, simmer gently on low heat for 1½ to 2 hours until the beef is tender.
Why is my beef still tough?
It likely needs more time to cook. Slow-cooked beef becomes tender as connective tissue breaks down.
How do I thicken the sauce further?
You can simmer uncovered for a few extra minutes or add a little more flour-butter mixture.
Can I skip the pearl onions?
Yes, but they add sweetness and traditional flavor.
Can I use fresh pearl onions instead of frozen?
Yes. Peel them first and add them during the final simmering step.
Is searing the beef necessary?
Yes. Searing builds flavor and enhances the richness of the stew.
What can I serve with this dish?
It pairs well with mashed potatoes, rice, egg noodles, crusty bread, or creamy polenta.
Conclusion
Beef Bourguignon is a timeless, comforting dish that delivers rich flavor and tender meat with simple ingredients and patient cooking. Perfect for family dinners or special occasions, this recipe brings warmth and elegance to the table with every serving.
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly braised in a rich red wine sauce with mushrooms, carrots, onions, and fresh herbs for a deeply flavorful and comforting meal.
Ingredients
2 ¼ pounds boneless chuck roast, cut into 1-inch cubes
4 ¼ teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
32 ounces baby bella mushrooms, sliced
2 tablespoons unsalted butter, divided
1 bottle (750 ml) dry red wine, divided
2 pounds carrots, cut into ¾-inch diagonal slices
2 yellow onions, thinly sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can (15 ounces) reduced-sodium beef broth
6 sprigs fresh thyme, tied
2 tablespoons all-purpose flour
10–12 ounces frozen pearl onions
2 tablespoons chopped fresh parsley
Toasted baguette slices, for serving
Instructions
Preheat oven to 250°F and position rack to fit a large Dutch oven with lid.
Pat beef dry and season with 2 teaspoons salt and 1 teaspoon pepper.
In a Dutch oven over medium heat, melt 1 tablespoon butter. Cook mushrooms about 8 minutes until browned. Season lightly and set aside.
Increase heat to medium-high and sear beef in batches 3–5 minutes per batch until browned. Transfer to a plate.
Deglaze pot with about 1 cup red wine, scraping up browned bits.
Add carrots, onions, remaining salt, and remaining pepper. Cook about 10 minutes until softened.
Stir in garlic and tomato paste; cook 30 seconds.
Return beef to pot. Add remaining wine and beef broth. Place thyme bundle on top.
Bring to a gentle simmer, cover, and transfer to oven. Bake 1 hour 15 minutes until beef is tender.
Remove from oven. Mix remaining butter and flour into a paste and stir into stew to thicken.
Add pearl onions and reserved mushrooms. Simmer on stovetop 15 minutes. Remove thyme.
Garnish with parsley and serve hot with toasted baguette.
Notes
Sear beef in batches to ensure proper browning.
Use a dry red wine you enjoy drinking.
Stew tastes even better the next day.
Simmer uncovered to further thicken sauce if needed.
Store refrigerated up to 3 days or freeze up to 3 months.
