Name: Classic Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 3 1/2 lbs beef chuck, cut into 2″ pieces; 2 cups Burgundy wine, or other bold red wine; 2 cups beef stock; 1 tablespoon Better than Bouillon beef bouillon; 2 sprigs fresh thyme; 2 bay leaves, dried or fresh; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; 4 tablespoons unsalted butter, divided; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; Kosher salt, to taste; Freshly cracked pepper, to taste

Jump to Recipe· 4.1 from 85 reviews

If you are looking to master a timeless French classic that brings rich, hearty flavors straight to your table, this Classic Beef Bourguignon Recipe is exactly what you need. It’s a dish that starts with tender chunks of beef simmered slowly in a luscious red wine sauce, enriched with aromatic herbs, earthy mushrooms, and sweet pearl onions. Every spoonful feels like a cozy hug, perfect for those moments when you want comfort food that’s both elegant and deeply satisfying. This recipe will guide you through the process of creating a showstopping meal that’s sure to impress family and friends alike.

Ingredients You’ll Need

Inside a yellow pot with two handles, small chunks of browned meat are spread out in a single layer, showing a mix of dark brown cooked surfaces and some pinkish, less cooked areas. The meat pieces vary in size and texture, with some having light seared lines and others smooth, glistening with cooking juices. The pot’s inside is cream-colored, and the whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To create this Classic Beef Bourguignon Recipe, you’ll want to gather ingredients that are simple yet essential, each contributing unique flavors and textures that build a complex and comforting dish. From the deep richness of the beef chuck to the brightness of fresh thyme, every component plays a crucial role.

3 1/2 lbs beef chuck, cut into 2″ pieces: Choose well-marbled beef for tender, flavorful results after slow cooking.
4 tablespoons unsalted butter, divided: Used for sautéing vegetables and adding richness to the sauce.
1 yellow onion, chopped: Adds sweetness and depth to the base of your stew.
3 large carrots, peeled and chopped: Brings a subtle sweetness and vibrant color to the dish.
5 garlic cloves, minced: Infuses the stew with aromatic warmth and enhances the meaty flavor.
2 tablespoons tomato paste: Adds a subtle acidity and rich undertone to the sauce.
3 tablespoons all-purpose flour: Helps thicken the stew and creates a luscious texture.
2 cups Burgundy wine, or other bold red wine: The star ingredient that infuses the beef with deep, complex flavors.
2 cups beef stock: Enhances the meatiness and keeps the stew hearty and flavorful.
1 tablespoon Better than Bouillon beef bouillon: Boosts the umami and rounds out the broth.
2 sprigs fresh thyme: Adds fragrant herbal notes that beautifully complement the beef.
2 bay leaves, dried or fresh: Contributes subtle earthiness and depth during slow cooking.
10 oz frozen pearl onions, defrosted and drained: Sweet and tender, they elevate the texture and add bursts of mild onion flavor.
16 oz cremini mushrooms, quartered: Provide earthiness and absorb the rich sauce wonderfully.
Kosher salt and freshly cracked pepper: Essential for seasoning and balancing all the flavors.

How to Make Classic Beef Bourguignon Recipe

Step 1: Preparing and Browning the Beef

Start by patting the beef pieces dry with paper towels—this helps achieve a perfect sear. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown the beef chunks in batches, avoiding overcrowding, until each piece is deeply caramelized on all sides. This step locks in the juices and adds a rich, roasted flavor that forms the base of the dish.

Step 2: Sautéing the Vegetables

After removing the beef, lower the heat and add the remaining butter. Toss in the chopped onions, carrots, and garlic, cooking gently until softened and fragrant. Stir in the tomato paste and cook for a couple of minutes to deepen its flavor. This combination creates a vibrant and aromatic foundation for your stew.

Step 3: Thickening with Flour and Adding Liquids

Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for one to two minutes to lose the raw flour taste. Then, pour in the Burgundy wine, scraping the bottom of the pot to lift all those delicious browned bits. Follow with the beef stock and bouillon, giving the mixture a good stir. These liquids will meld together, simmering into a rich and velvety sauce.

Step 4: Adding Herbs and Simmering

Return the browned beef to the pot. Nestle in the fresh thyme sprigs and bay leaves, then season generously with kosher salt and freshly cracked pepper. Bring the stew to a gentle simmer, cover with a tight-fitting lid, and cook on low for about 2.5 to 3 hours. This slow simmer softens the beef until it’s fork-tender and allows the flavors to develop fully.

Step 5: Cooking the Pearl Onions and Mushrooms

While the beef is simmering, sauté the pearl onions and cremini mushrooms separately in a bit of butter until golden and tender. This step preserves their texture and adds a beautiful contrast when folded into the stew near the end of cooking.

Step 6: Finishing Touches

Once the beef is tender, gently stir in the cooked pearl onions and mushrooms. Remove the thyme sprigs and bay leaves, adjust seasoning if needed, and let the dish rest for a few minutes to marry all the flavors perfectly. This finishing step elevates the dish and brings the Classic Beef Bourguignon Recipe to its rich, delicious finale.

How to Serve Classic Beef Bourguignon Recipe

A top view of a large round yellow pot filled with rich brown stew. The stew has many layers of ingredients: dark brown chunks of meat scattered throughout, small round white onions floating all over, and orange carrot pieces adding color underneath. Two light brown bay leaves and a sprig of green thyme rest on the right side near the edge. The pot sits on a white marbled surface with soft light reflecting off the stew’s glossy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling freshly chopped parsley over the stew before serving adds a pop of color and a subtle, refreshing note that brightens the rich sauce. You can also add a swirl of crème fraîche for silky creaminess that complements the robust flavors perfectly.

Side Dishes

Classic accompaniments include buttery mashed potatoes or creamy polenta, which soak up the luscious sauce beautifully. A crusty baguette or simple steamed green beans also work wonderfully, providing texture and balance to the rustic, hearty stew.

Creative Ways to Present

For a charming twist, serve your Classic Beef Bourguignon Recipe in individual ramekins topped with puff pastry for a pie-like presentation. Alternatively, place it over a bed of buttered egg noodles or wild rice to give the dish an inviting, comforting feel that’s perfect for both casual family dinners and special occasions.

Make Ahead and Storage

Storing Leftovers

This stew actually tastes better the next day, as the flavors have more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a convenient and delicious option for busy weeknights.

Freezing

Classic Beef Bourguignon Recipe freezes wonderfully. Place cooled stew into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of beef stock or water if the sauce becomes too thick. Avoid microwaving if possible, as slow heating preserves the stew’s luscious consistency and tender meat perfectly.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef chuck is ideal for its marbling and tenderness, you can also use brisket or short ribs. Just keep in mind that cooking times might vary slightly to achieve that melt-in-your-mouth texture.

What if I don’t have Burgundy wine?

No worries! Any bold, full-bodied red wine like Pinot Noir or Merlot will work beautifully in this Classic Beef Bourguignon Recipe. Just choose one you enjoy drinking, as its flavor infuses the dish deeply.

Do I have to use fresh herbs?

Fresh herbs are preferable because they impart bright, vibrant flavors. However, dried thyme and bay leaves work fine if you don’t have fresh on hand—just use about a third of the amount since dried herbs are more concentrated.

Can I make this recipe in a slow cooker?

Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the pearl onions and mushrooms during the last hour to keep their texture intact.

Is this recipe suitable for beginners?

Definitely! While it includes several steps, each one is straightforward and rewarding. This Classic Beef Bourguignon Recipe is a perfect way to build your confidence with slow-cooked dishes and impress with a restaurant-quality meal at home.

Final Thoughts

There’s something truly magical about a Classic Beef Bourguignon Recipe—it’s comfort and elegance wrapped into one unforgettable dish. I encourage you to dive in, savor each step, and watch as simple ingredients transform into a rich, flavorful stew that warms both your heart and your table. Trust me, once you try this, it will become a treasured favorite in your cooking repertoire.