There's nothing quite like the comforting aroma of Classic Beef Bourguignon filling your home on a chilly evening. This hearty, French-inspired stew brings together tender beef, rich red wine, and aromatic vegetables in a dish that's both elegant and satisfying.
I first discovered this recipe during a winter getaway in the countryside, where it was served as the centerpiece of a cozy family dinner. Since then, it’s become a go-to in my own kitchen, perfect for everything from intimate gatherings to celebratory meals. Let’s dive into what makes this dish a true classic.
Why You'll Love This Classic Beef Bourguignon
Get ready to savor the ultimate comfort food with this timeless recipe. From its rich flavors to its crowd-pleasing appeal, there’s so much to love about Classic Beef Bourguignon.
First, this dish is a flavor explosion. The beef, slow-simmered in red wine and beef broth, absorbs the depth of flavor from the garlic, thyme, and bay leaves, creating a stew that’s irresistibly rich.
It's also surprisingly versatile. While traditionally served with crusty bread or buttery mashed potatoes, it pairs equally well with egg noodles or even polenta, making it adaptable to your preferences.
Another reason to adore this recipe is how it transforms simple ingredients into something extraordinary. Affordable cuts of beef, carrots, and onions shine in this dish thanks to the slow-cooking method that brings out their natural sweetness and tenderness.
Lastly, it’s perfect for make-ahead meals. This stew actually tastes better the next day, as the flavors continue to meld in the fridge. It’s a dish that keeps on giving!
Ingredients Notes

The beauty of Classic Beef Bourguignon lies in its simple yet thoughtfully selected ingredients. Here’s a closer look at what makes this dish shine.
The star of the show is, of course, the beef. Choose a well-marbled cut like chuck roast or brisket for the best results. These cuts break down beautifully during the slow cooking process, resulting in melt-in-your-mouth tenderness.
Red wine is the backbone of the sauce. Opt for a dry variety like Burgundy or Pinot Noir. The wine not only deepens the flavor but also balances the richness of the dish.
Vegetables play a crucial role in this stew. Carrots, pearl onions, and mushrooms provide natural sweetness and a variety of textures. Make sure to sauté the mushrooms separately before adding them to the stew for a more robust flavor.
Aromatics like garlic, thyme, and bay leaves are essential for creating a fragrant and layered broth. Don’t skimp on these—fresh herbs make a noticeable difference.
To thicken the sauce, you’ll need a flour and butter roux. This step ensures the stew has a velvety consistency without becoming overly heavy.
Lastly, a Dutch oven or heavy-bottomed pot is your best friend for cooking this recipe. Its even heat distribution ensures the beef cooks to perfection.
How To Make This Classic Beef Bourguignon

Making this iconic dish is easier than you might think. Follow these steps to create a meal that’s sure to impress.
Start by prepping your ingredients. Cut the beef into bite-sized chunks, roughly 1-2 inches. Season them generously with salt and pepper, then dredge in flour to ensure a beautifully browned crust.
In a large Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Working in batches, sear the beef until all sides are golden brown. Remove and set aside.
Next, sauté your onions and carrots in the same pot, scraping up any browned bits from the bottom. This step adds incredible depth to the final dish. Once softened, add minced garlic and cook until fragrant.
Pour in the red wine, using it to deglaze the pot. Let it simmer for a few minutes to burn off the alcohol, then stir in the beef broth, tomato paste, thyme, and bay leaves. Return the seared beef to the pot and bring everything to a gentle simmer.
Cover the pot and transfer it to a preheated 325°F (165°C) oven. Let the stew cook low and slow for about 2 ½ to 3 hours, stirring occasionally.
In the final 30 minutes, sauté the mushrooms in butter and add them to the pot. This step prevents them from becoming too mushy and ensures they retain their flavor.
When ready, the beef should be fork-tender, and the sauce should have a silky consistency. Adjust the seasoning as needed, and serve your Classic Beef Bourguignon hot, garnished with fresh parsley.
Storage Options
If you have leftovers (lucky you!), Classic Beef Bourguignon stores beautifully.
Transfer cooled stew to an airtight container and refrigerate for up to 4 days. The flavors will deepen as it sits, making it an ideal meal prep option.
For longer storage, freeze the stew in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stovetop over medium heat, adding a splash of beef broth or water if needed to loosen the sauce. Avoid boiling, as it can toughen the meat.
Variations and Substitutions
This recipe is wonderfully flexible, allowing you to tailor it to your taste or dietary needs.
- If you prefer a lighter version, use chicken broth instead of beef broth and opt for turkey bacon instead of traditional lardons.
- For a gluten-free option, substitute the flour with a gluten-free blend or cornstarch slurry to thicken the sauce.
- Swap the red wine for grape juice or a non-alcoholic wine alternative if you prefer an alcohol-free version.
- Add parsnips or turnips for extra vegetables, giving the stew a unique twist.
- Experiment with different proteins like lamb or even pork for a new take on this classic dish.
No matter how you customize it, Classic Beef Bourguignon is a dish that’s sure to impress and satisfy. Don’t be afraid to make it your own—you might just discover your next family tradition!
PrintClassic Beef Bourguignon Recipe
Classic Beef Bourguignon is a savory French stew featuring tender beef, red wine, carrots, onions, and mushrooms. This hearty dish is perfect for dinner parties or cozy family meals, showcasing timeless French cuisine at its best.
- Prep Time: 30 minutes
- Cook Time: 3 hour
- Total Time: 3 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 slices bacon, diced
- 2 cups red wine (Burgundy or Pinot Noir preferred)
- 2 cups beef stock
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 8 oz mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Heat olive oil in a large Dutch oven over medium heat. Sauté the diced bacon until crispy, then remove and set aside.
- Season the beef with salt and pepper. Brown the beef in batches in the same pot, then set aside.
- Add onions and garlic to the pot, sauté until softened. Stir in flour and tomato paste.
- Deglaze the pot with red wine, scraping up browned bits. Add beef stock, thyme, bay leaf, and cooked bacon. Return beef to the pot.
- Add carrots and mushrooms, stirring to combine. Cover and transfer to the oven.
- Cook for 2.5 to 3 hours until the beef is tender and the sauce has thickened.
- Remove bay leaf and thyme sprigs before serving. Serve hot with mashed potatoes or crusty bread.
Notes
- For best flavor, use a good-quality wine.
- Cooking low and slow is key to tender beef.
- Can be made ahead and reheated; flavors improve overnight.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
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