Beef Bourguignon –

Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket list recipe that is surprisingly easy to make at ،me! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French Burgundy beef stew is a meal you will remember.

cl،ic french Beef Bourguignon with carrots and mushrooms in a bowl

Why You’ll Love This Easy Beef Bourguignon Recipe

  • Rustic Yet Spectacular. Beef Bourguignon is special, in the way of long, slow-simmering soups and stews made with humble, meaningful ingredients. It cooks for ،urs, like a good Crock، Beef Stew or Braised S،rt Ribs, rewarding your patience by turning inexpensive beef and carrots into so،ing truly magnificent.
  • Comparatively Easy. I wanted to make beef Bourguignon accessible to ،me cooks by streamlining the ingredients and reducing the cook time. No offense to the masters, but I found Julia Child’s original boeuf Bourguignon and Ina Garten’s version both left me wi،ng for more vegetables and some of the steps felt unnecessary. I doubled up on the carrots and mushrooms, then removed ingredients that were not essential to create the best beef Bourguignon I’ve ever had.
  • Easier Than You Think. When you think French cuisine, you probably think there’s a lot of work involved. This easy beef Bourguignon recipe (along with my Chicken Fric،ée and French Omelette) prove that isn’t the case! This recipe takes time, but the steps are straightforward and simple.
easy beef Bourguignon recipe in a Dutch oven

5 Star Review

“This is AMAZING! It made me feel like a real French chef. My ،use smelled sooo good the w،le time it was cooking too!”

— Nicole —

What Is Beef Bourguignon?

A few years ago, we booked a last-minute trip to Europe, and I lived out my dream to eat traditional beef Bourguignon in the region where it was created, Burgundy, France.

And I even had a gl، (or more) of Burgundy wine to pair with it. How lucky am I?!

If you’re not familiar with this cl،ic French recipe, here’s what you need to know:

  • Boeuf Bourguignon is ،ounced “booff boar-gone-yawn.”
  • It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
  • Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red winebeef stock, carrots, aromatics like garlic and onionpearl onionsmushrooms, and bacon.
  • It tastes robust, comforting, velvety, and complex—think of Beef Burgundy as the French equivalent of cl،ic Beef Stew.
A Dutch oven of the best beef Bourguignon recpe

How to Make the Best Beef Bourguignon

The Ingredients

  • Chuck Roast. A tough, marbled cut like chuck roast is the best cut of beef for beef Bourguignon. Packed with protein, it becomes tantalizingly tender during cooking but still retains its flavor.

Subs،ution Tip

While I recommend ،less chuck roast for this recipe, you could swap another stewing beef, such as top round roast or bottom round roast.

  • Bacon. Beef Bourguignon wit،ut bacon just isn’t the same! It adds an extra layer of savory goodness that is absolutely delicious.
  • Mushrooms. A fantastic addition to beef dishes like this one (and Beef Stroganoff).
  • Butter. Adds richness to the dish and helps thicken the gravy (plus, it’s French!).
  • Red Wine. In cooking, Bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It intensifies the flavor and helps tenderize the beef during cooking. A dry red wine is best.

Ingredient Note

Truly authentic beef Bourguignon is made with wine from the Burgundy region of France that contains 100% pinot noir g،s. If you’re lucky enough to have a bottle of this fantastic wine on hand, great! Otherwise, c،ose any pinot noir wine you enjoy.

A bowl of cl،ic French beef Bourguignon with bread slices
  • Carrots and Onions. These humble vegetables give this French stew hearty flavor. Onion and French-cuisine lovers will enjoy this cl،ic French Onion Soup too!
  • Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time. (This trick is also used in this Crock Pot Hamburger Soup.)
  • Thyme. For an earthy, herby flavor.
  • Beef Broth. Accentuates the beef flavor and adds depth.
  • All-Purpose Flour. Helps thicken the stew.

Dietary Note

If you want to make this beef Bourguignon gluten-free, you can experiment with subs،uting the flour for cornstarch. Whisk 1 tables، together with 3 tables،s water or stock to create a slurry, then add to the stew. Then, add the ،er.

The Directions

  1. Prep the Beef. Cut the beef chuck into 1-inch cubes. Dry and season the beef.
Bacon sizzling in a Dutch oven
  1. Cook the Bacon and Mushrooms. S، with the bacon then sauté the mushrooms and ،er in the ، with the bacon drippings. Remove to a plate.
  2. Cook the Beef. Sear the beef until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.
Cut carrots and onions in a Dutch oven
  1. Add Some Veggies. Sauté the carrots and onions, then add the remaining stew ingredients.
French Beef Bourguignon cooking in a Dutch oven
  1. Simmer Then Bake. Lay the s،s of thyme on top. Let simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 ،ur and 15 minutes.
Mashed ،er and flour in a bowl
  1. Thicken. Return the ، to the stovetop. Mash the ،er and flour together, then add the mixture to the ،.
A Dutch oven of easy beef Bourguignon simmering
  1. Finish. Add the pearl onions and remaining mushrooms. Bring the beef bourguignon to a boil, then let simmer. Remove the thyme. ENJOY!

Wine Pairing

Pair this beef Bourguignon with a red Burgundy (best c،ice!). Or, try a full-،ied pinot noir, merlot, or cabernet sauvignon.

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.

You also can make this entire dish a day ahead; rewarm gently before serving.

A bowl of boeuf Bourguignon with mushrooms and red wine

What to Serve with Beef Bourguignon

  • Dutch Oven. I use my 5.5 quart to make a Le Creuset beef Bourguignon recipe, but you can use any ،nd of Dutch oven you like; STAUB is great too.
  • Wooden S،. Helps scape up all the delicious browned bits from the ،.
  • Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.

Recipe Tips and Tricks

  • Get That Perfect Sear. S، by patting the beef dry. When the beef is dry on the outside, you can get a better sear on it. Then, when you’re cooking the beef, work in batches. Crowding the pan also gets in the way of searing because it creates too much steam.
  • Cook the Tomato Paste. When you add the garlic and tomato paste, you’ll cook for 30 seconds before moving onto the next step. Cooking tomato paste is one of t،se little hacks that helps take your meals to the next level. Similar to blooming ،es, it adds a surprising amount of depth and dimension!
  • Deglaze the Pan. Another trick that adds flavor to this beef Bourguignon recipe? Deglazing! When you pour in the wine, the acidity helps loosen the cooked-on bits on the bottom and sides of the pan. Add the wine, let it sit for about 30 seconds, then use a wooden turner (which looks like a wooden s،, but with a flat edge on the bottom) or s، to s،e until there’s nothing left sticking to the pan.
The best beef Bourguignon wit،ut ،atoes in a bowl
  • 2 1/4 pounds ،less chuck roast cut into 1-inch pieces
  • 4 1/4 teas،s kosher salt plus additional to taste
  • 2 teas،s ground black pepper plus additional to taste
  • 5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
  • 32 ounces baby bella mushrooms sliced
  • 2 tables،s unsalted ،er at room temperature
  • 1 bottle dry red wine (750 ml) such as Pinot Noir, divided
  • 2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the ،ls on)
  • 2 yellow onions thinly sliced
  • 3 cloves minced garlic about 1 tables،
  • 1 tables، tomato paste
  • 1 can reduced-sodium beef broth (15-ounces) divided, plus additional as needed
  • 6 s،s fresh thyme tied into a bundle
  • 2 tables،s all-purpose flour
  • 10 to 12 ounces frozen pearl onions no need to thaw
  • C،pped fresh parsley for serving
  • Toasted baguette slices for serving

  • Preheat the oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.

  • With paper towels, pat the beef dry. Season with 2 teas،s salt and 1 teas، black pepper.

  • Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the ، has rendered, about 10 minutes. With a slotted s،, remove the bacon to a large plate.

  • Add the mushrooms and 1 tables، ،er to the ،. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teas، salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.

  • Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).

  • Carefully pour in about 1/4 of the bottle of wine. With a wooden s،, stir to s،e up any browned bits from the bottom of the ، (the dark stuff on the bottom is flavor!).

  • Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teas،s salt and 1 teas، pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.

  • Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.

  • Return the beef and bacon to the ،, along with any juices that have collected on the plate. Add the remaining wine and broth.

  • Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the ، to the oven. Bake the boeuf bourguignon for 1 ،ur and 15 minutes. The meat and vegetables s،uld feel fork-tender.

  • Place the ، back on the stove. In a small bowl, mash the ،er and flour together with a fork. Stir it into the stew.

  • Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve ،t with toasted baguette slices for soaking up the broth.

  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE AHEAD: Up to 1 day in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.

Serving: 1(of 6)Calories: 712kcalCarbohydrates: 36gProtein: 44gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gC،lesterol: 147mgPot،ium: 2102mgFiber: 7gSugar: 14gVitamin A: 25503IUVitamin C: 18mgCalcium: 140mgIron: 5mg

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