Authentic Beef Bourguignon: Mastering the Classic French Red Wine Stew
Prepare to embark on a culinary journey to the heart of France with this exquisite Beef Bourguignon recipe. Imagine tender, succulent beef, braised slowly in a rich, velvety red wine sauce, infused with the savory notes of crisp bacon, earthy mushrooms, sweet carrots, and aromatic pearl onions. This French-inspired beef stew isn’t just a meal; it’s an experience, a celebration of deep flavors and comforting textures that will transport your taste buds straight to Burgundy.
Why This Beef Bourguignon Recipe Works Wonders
Beef Bourguignon is often regarded as an elevated, more refined cousin to a traditional beef stew, drawing its roots from the Burgundy region of France. While it might appear daunting to a home cook, this recipe demystifies the process, proving that achieving restaurant-quality flavor is well within your grasp. It’s a significant step up from our crockpot beef burgundy recipe, offering a more profound depth of flavor developed through classic French techniques.
At its core, Beef Bourguignon is a hearty beef stew defined by its key components: tender beef, savory bacon, and a rich, dry red wine. These are complemented by a medley of garden vegetables like sweet onions, earthy mushrooms, and crisp carrots. The secret to its incredible tenderness and intensely flavorful sauce lies in the “low and slow” cooking method. This gentle braising over several hours allows the connective tissues in the beef to break down, resulting in meat that literally melts in your mouth. The red wine, far from being just a liquid, forms the foundation of the sauce, imparting a complex, fruity, and slightly acidic balance that elevates all other ingredients. It’s this dedication to technique and quality ingredients that sets Beef Bourguignon apart from a simple beef stew, transforming it into an unforgettable culinary masterpiece.
Essential Ingredients for Your Beef Bourguignon
Crafting the perfect Beef Bourguignon begins with selecting quality ingredients that will build layers of flavor. Below you’ll find an overview of what you’ll need, with full measurements and detailed instructions available in the printable recipe card at the very end of this post.
Ingredient Spotlight & Smart Substitutions
Let’s dive deeper into the key components that make this classic French stew so extraordinary:
BEEF – For this recipe, we highly recommend using beef chuck roast. This cut is perfect for slow cooking because it contains a good amount of connective tissue and marbling. When braised “low and slow,” these elements break down, transforming into incredibly tender, flavorful meat that pulls apart effortlessly. While chuck roast is our top choice, other excellent options include beef brisket or even short ribs, which also benefit immensely from extended, gentle cooking. The key is to choose a cut that thrives under long, moist heat, ensuring a melt-in-your-mouth experience.
WINE & COGNAC – The liquid foundation of Beef Bourguignon is truly where its signature flavor develops.
- The Wine: This is arguably the most critical ingredient. We strongly advise against skipping the wine, as it provides the distinctive depth and complexity that defines Beef Bourguignon. For an authentic flavor, opt for a dry red Burgundy wine, such as a Pinot Noir. You don’t need an expensive bottle; a good quality, affordable Pinot Noir will do beautifully. During the long cooking process, the alcohol content will evaporate, leaving behind all the wonderful flavors and aromas that infuse the stew.
- The Cognac: The addition of Cognac is optional, but it significantly enhances the flavor profile by adding an extra layer of warmth and richness. The traditional method involves flambéing the Cognac to burn off the alcohol, leaving a concentrated, sophisticated flavor. If you’re uncomfortable with this step, you can simply omit the Cognac entirely. Alternatively, if you desire a similar depth without the alcohol or flame, you can replace the Cognac with 1/4 cup of Worcestershire sauce, though it will impart a different, more savory note. Remember, safety first when flambéing!
VEGETABLES: Fresh vegetables are essential for texture, sweetness, and aroma. We use onions, carrots, button or baby bella mushrooms, and pearl onions. The pearl onions, often added towards the end, provide a delicate sweetness and a charming aesthetic to the dish. If fresh pearl onions are hard to find or too tedious to peel, frozen pearl onions are an excellent, convenient alternative.
BACON: Thick-cut, applewood smoked bacon renders beautifully, creating an initial flavorful fat base for searing the beef and sautéing the vegetables. The cooked bacon bits are then added back to the stew, contributing a wonderful smoky, salty dimension that complements the rich beef and wine. Don’t discard that rendered bacon fat – it’s liquid gold for starting your stew!
Crafting Your Delicious Beef Bourguignon: Step-by-Step Guide
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat your oven to a gentle 250°F (120°C). This low temperature is crucial for the slow braising process that yields incredibly tender beef.
- In a sturdy, oven-proof Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the chopped bacon and cook it until it’s soft and rendered, but not yet crispy. We’re looking for flavorful fat and pliable bacon here, not brittle bits.
- While the bacon is cooking, prepare your beef. Season the cubed meat generously with HALF of the garlic salt and HALF of the black pepper. Tossing it gently ensures even coating.
- Once the bacon is cooked to your desired softness, carefully remove it from the pan with a slotted spoon and set it aside to drain on paper towels. Leave the rendered bacon fat in the Dutch oven – this is crucial for the next step! Add the seasoned beef cubes to the hot pan in batches, ensuring not to overcrowd the pot. Cook until beautifully browned on all sides. Browning the meat is vital for developing a rich, deep flavor base for the stew.
- Once all the beef is browned, remove it from the Dutch oven and set it aside with the bacon. Don’t worry about any bits stuck to the bottom of the pan; these are packed with flavor and will be lifted during deglazing.
- In the same Dutch oven, add the slivered onion, minced garlic, diced carrots, and the remaining garlic salt and pepper. Sauté over medium heat, stirring occasionally, until the onions become tender and translucent, and the carrots start to soften. This step builds the aromatic base of your stew.
- Now for the dramatic (and flavorful) step: carefully pour the Cognac into the onion mixture. This step involves lighting the Cognac to burn off the alcohol, leaving behind a rich, concentrated flavor. Using either a long-handled match or a long-handled grill lighter, stand back and carefully ignite the Cognac. The flame will ignite quickly, so be prepared and keep a safe distance! Allow the flame to burn out on its own, which typically takes about 2-3 minutes.
CHEF TIP – If you have a microwave or any cabinets above your stove, always be mindful of the flame’s height. It can reach surprisingly high, so exercise extreme caution and ensure nothing flammable is in the immediate vicinity.
- Once the beautiful Cognac flame has completely subsided, return the browned beef and cooked bacon to the Dutch oven. Stir in the tomato paste, fresh thyme leaves, beef broth, and the Pinot Noir. Bring the entire mixture to a gentle boil, then immediately turn off the heat. The deglazing action of the liquids will release all those flavorful browned bits from the bottom of the pan.
- Cover the Dutch oven tightly with its lid and carefully place it into your preheated oven. Let the magic happen as it bakes for 1 hour and 45 minutes. This slow braising is essential for achieving that melt-away tenderness in the beef and allowing the flavors to meld beautifully.
- After the initial baking period, carefully remove the Dutch oven from the oven. To thicken the luscious sauce, spoon out 1/4 cup of the rich pan juices into a glass measuring cup. Add the all-purpose flour to these juices and whisk vigorously until a smooth mixture forms, with no lumps. Pour this flour mixture back into the Dutch oven with the stew, stirring gently to fully combine and ensure even distribution. This will help create a beautifully rich and thick sauce.
- Finally, add the sliced mushrooms and delicate pearl onions to the pan. Return the Dutch oven to the stovetop, uncovered, and cook over medium heat. This allows the mushrooms and onions to cook through and the broth to thicken to a perfect consistency. Reduce the heat to low and let it simmer for another 20 minutes, allowing all the flavors to deepen and marry beautifully. Your incredible Beef Bourguignon is almost ready to enjoy!
Frequently Asked Questions & Expert Tips for Beef Bourguignon
Storing your leftover Beef Bourguignon correctly ensures you can enjoy its rich flavors for days. Simply transfer any cooled stew into an airtight container and keep it in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low-medium heat, stirring occasionally until it’s heated through. Avoid high heat to prevent the meat from drying out.
Absolutely! Beef Bourguignon freezes beautifully, making it an ideal make-ahead meal. For best results, allow the stew to cool completely. Then, transfer portions into large freezer bags, filling them about three-quarters full to allow for expansion during freezing. Lay the bags flat in your freezer for convenient storage for up to 3 months. When you’re ready to enjoy it, thaw the stew overnight in the refrigerator. Reheat gently in a heavy-bottomed skillet or Dutch oven on the stovetop over low-medium heat until it’s thoroughly warmed.
The “Bourguignon” in the name directly refers to Burgundy, France, so traditionally, a dry red Burgundy wine is preferred. Pinot Noir is an excellent choice as it’s the primary grape of Burgundy. Look for an affordable, dry, medium-bodied Pinot Noir or a similar “Burgundy” labeled wine. Avoid anything sweet or overly tannic, as it can alter the stew’s flavor profile. The wine doesn’t need to be expensive, but make sure it’s something you would enjoy drinking.
While this recipe focuses on the traditional Dutch oven method for maximum flavor development, you can adapt it for a slow cooker or Instant Pot. For a slow cooker, follow the browning steps on the stovetop, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for browning, then pressure cook on high for about 45-60 minutes, followed by a natural release. Adjust liquid amounts as needed for pressure cooking. Note that these methods may yield a slightly different depth of flavor compared to oven braising.
If you find your sauce isn’t thick enough, you can simmer it uncovered for a bit longer to reduce it, or create a quick slurry with a tablespoon of cornstarch mixed with an equal part of cold water, then whisk it into the simmering stew until thickened. If the sauce is too thick, simply add a splash of beef broth or red wine until it reaches your desired consistency.
Delightful Serving Suggestions for Beef Bourguignon
Beef Bourguignon is a hearty and satisfying meal on its own, but it truly shines when paired with the right accompaniments. The rich, savory sauce is perfect for soaking up with a starchy side. Classic choices include creamy mashed potatoes, which offer a smooth contrast to the tender beef, or buttery egg noodles, which are wonderful for catching every drop of that exquisite sauce. A crusty baguette is also a must-have, ideal for mopping up the decadent flavors left on your plate.
For a complete and balanced meal, consider adding a fresh, lightly dressed green salad to cut through the richness of the stew. If you’re looking to impress, serving the stew with the same dry red wine you used in its preparation (like a Pinot Noir) can elevate the dining experience even further. Enjoy the fruits of your labor!
Channel your inner Julia Child with this gorgeous Beef Bourguignon recipe. You’ll not only impress yourself with your newfound cooking skills but also delight your family and guests with this timeless French classic.
More Irresistible Beef Recipes to Explore
- Irish Stew
- Beef Stroganoff
- Oven Swiss Steak
- Instant Pot Beef Short Ribs
- Slow Cooker Hungarian Goulash & Noodles
- Veal Osso Buco
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Beef Bourguignon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 2 ½ pounds beef chuck roast most of the fat trimmed, cut into cubes
- ½ pound applewood smoked thick slice bacon chopped
- 3 Tablespoons olive oil
- 1 Tablespoon garlic salt divided
- ½ Tablespoon black pepper divided
- 1 medium yellow onion slivered
- 1 Tablespoon minced garlic about 3 cloves of garlic, minced
- ½ pound carrots diced
- ½ cup Cognac
- 2 Tablespoons tomato paste
- 1 ½ Tablespoons fresh thyme leaves
- 1 ¾ cup beef broth
- 1 ¾ cup Pinot Noir
- 1 ½ Tablespoons all-purpose flour
- ½ pound baby bella mushrooms sliced thin
- 3 ounces pearl onions
Things You’ll Need
-
Dutch oven oven-safe with lid
-
Long-handled grill lighter or long-handled stick matches
-
Vinyl gloves
-
Liquid measure
-
Whisk
Before You Begin
- Using the Cognac is optional and that step can be omitted if you are not comfortable burning off the alcohol. You can replace the Cognac with 1/4 cup Worcestershire sauce if you like, but it’s not necessary. You can simply omit the Cognac if you prefer.
- Pearl onions are available fresh, canned, and frozen. We suggest frozen as they are the easiest. Canned are ok as well, but fresh pearl onions will need to be peeled and can be a tedious process.
Instructions
-
Preheat oven to 250 F.
-
In an oven-proof Dutch oven, heat the olive oil until shimmering. Add chopped bacon and cook over medium heat until soft, not crispy.
-
While bacon is cooking, season cubed meat with HALF of the garlic salt and HALF of the black pepper.
-
Remove cooked bacon from pan and drain on paper towels. Add seasoned beef to the pan and cook until browned.
-
Remove beef and set aside.
-
Add onion, garlic, carrots, and remaining garlic salt and pepper to the pan. Cook over medium heat, stirring occasionally until onions are tender.
-
Pour Cognac into the onion mixture. This step involves lighting the Cognac to burn off the alcohol. Use either a long-handled match or a long-handled grill lighter. Standing back, carefully ignite the Cognac. The flame will light quickly, so be prepared! Allow the flame to go out on its own, this can take about 2-3 minutes.
CHEF TIP: if you have a microwave above your stove, watch the flame carefully. It can reach the height of your microwave or anything above the stovetop.
-
Once the flame subsides, add the browned beef, bacon, tomato paste, thyme leaves, beef broth, and Pinot Noir. Bring to a gentle boil then turn off heat.
-
Cover pan with lid and place in the preheated oven. Bake for 1 hour 45 minutes.
-
Remove from oven. Remove 1/4 cup of the pan juices to a glass measuring cup. Add flour to the pan juice and whisk until combined. Add flour mixture back to the pan, stirring to combine.
-
Add sliced mushrooms and pearl onions to the pan. Cook uncovered over medium heat to cook the mushrooms and onions and to thicken the broth. Simmer over low heat for another 20 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.