This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Beef Bourguignon Recipe, also known as Boeuf Bourguignon and Beef Burgundy, is a classic beef stew inspired by Julia Child’s famous French beef bourguignon recipe! Full of tender, flavorful beef, smoky bacon, and a heavenly gravy, this is a hearty beef stew you’re going to love after a long day.
Jump to:
What is beef bourguignon?
Beef bourguignon is a traditional beef stew from the Burgundy region of France, and is well-known through Julia Child’s famous recipe. It combines braised beef with a red wine gravy, mushrooms, onions, carrots, and herbs. The inclusion of smoky bacon really elevates the flavor of beef bourguignon.
Why You’ll Love my Beef Bourguignon
- It uses common ingredients. Although the ingredient list might look long at first glance, this dish only uses common pantry ingredients that are easy to find at any grocery store if you don’t already have them on hand. Many of the ingredients are seasonings, meaning there are actually very few to gather.
- It’s entirely fresh. This stew uses only fresh ingredients, and that has a big impact on taste. The depth of flavor in my beef bourguignon is unparalleled!
- It’s easier to make than you might think. The first time I made beef bourguignon, I was admittedly a little intimidated. I’m a big fan of beef recipes of all kinds, though, and knew I had to try it. It’s easier than I thought it would be, and I know you’ll feel the same way!
Beef Bourguignon Ingredients
- Vegetables: Yellow or white onion, carrot, pearl onions, and white mushrooms are the veggies you will need to make beef bourguignon stew.
- Meats: For beef bourguignon, you will want to use chuck roast beef or a similar roast beef cut like shoulder roast. You will also want smoked bacon.
- Seasonings: This dish uses kosher salt (or sea salt flakes), black pepper, fresh crushed garlic, fresh thyme, bay leaves, and fresh parsley for the seasoning.
- Olive Oil: For searing the beef and sauteing the veggies.
- All-Purpose Flour: This will help thicken the red wine gravy in beef bourguignon.
- Red Wine: If you don’t want to use red wine, you can use additional beef stock.
- Beef Stock: Use additional stock if you aren’t using red wine.
- Tomato Paste: Adds a sharp tomato element that complements and brings out the best flavors of the stew.
- Butter: I recommend using unsalted butter, but if you only have salted butter, just make sure to add less salt to the dish overall.
If you don’t have fresh herbs or would prefer to use dried herbs, feel free. Just keep in mind you will want to use less dried herbs than fresh, as the flavor is much stronger in dried herbs.
How to Make Beef Bourguignon
- Prep. Slice onions and carrots. Cut smoked bacon slices into evenly sized diced pieces. Dice chuck roast beef, then pat it dry using paper towels. Preheat your oven to 450°F.
- Brown the bacon. Warm a Dutch oven or large heavy-bottom, oven-safe pot over medium heat. Cook the bacon for a couple of minutes until it begins to brown. Remove the bacon from the pan once it starts browning.
- Brown the beef. Add olive oil to the pot, then add the chuck roast beef. Cook it on all sides until browned. Work in batches so the beef browns properly. You don’t need to cook it all of the way through – just allow it to develop a nice sear on all sides.
- Add the veggies. Remove the beef and set it aside. Then, add the onion and carrot. Cook until the onions are just soft.
- Return the meat. Return the beef and bacon back to the pan and add salt and pepper. Sprinkle everything with all-purpose flour. Stir to coat the beef, then place the pot in the oven for 4 minutes.
- Remove, stir, then remove again. Remove the pot from the oven. Stir it, then return it to the oven for 4 minutes. Finally, remove the pot from the oven a second time and reduce the heat to 325°F.
- Add garlic. Crush garlic and add it to the pot. Stir it to cook it a little.
- Make red wine gravy. Add red wine, beef stock, and tomato paste. Stir gently. The liquid should fill just over the meat and vegetables.
- Cook the stew. Add bay leaves and thyme, then cover the pot and add it to the oven for 3-4 hours.
- Prep mushrooms and onions. During the final hour of cooking, prepare pearl onions and white mushrooms by peeling the onions and cutting the mushrooms into quarters. Trim the stems as needed.
- Cook the pearl onions. Melt butter in a skillet. Add the pearl onions and brown them for a few minutes. Remove them from the heat, then add beef stock. Put the pan back on the heat and add parsley, thyme, and a bay leaf. Tie them together if you prefer for your convenience. Cook for 30-40 minutes until the stock is absorbed by the onions and they are tender. Remove and discard any herbs, then remove the onions from the skillet to set them aside.
- Cook the mushrooms. Clean out the skillet or use a separate skillet. Add the remaining butter and olive oil. Once the butter melts and is starting to bubble, add the mushrooms. Toss them around to coat them in the butter and cook for a few minutes until they begin to brown. Set aside.
- Remove the pot from the oven. Once the beef is fork-tender, remove the Dutch oven from the oven. If there is a lot of liquid, strain it from the pot and simmer it for a few minutes to reduce it down and thicken it.
- Add the liquid back to the pot. Add the liquid back to the pot after thickening (if you did thicken it) along with pearl onions and mushrooms. Mix through, warm through for a couple of minutes on the stove, then serve.
Chuck Beef Recipes
Expert Tips
- Don’t skip searing. Searing the beef helps lock in the juices and adds flavor to the dish.
- You can use only wine if you prefer, rather than a combination of wine and stock. Alternatively, you can also use only stock. Using both adds a better depth of flavor, but isn’t necessary for a great stew.
- Use a full-bodied red wine. If you do use wine, make sure to use a good, full-bodied red wine. The wine you choose has an impact on the flavor of the dish, so cabernet or pinot noir work best. I recommend you don’t use a cooking wine.
- Avoid overcooking the mushrooms and onions. Cooking them separately helps avoid overcooking either one. I know it seems like an extra unnecessary step, but it does make a difference.
- If you have trouble finding pearl onions, check the prepared foods area of your grocery store, as they may come already peeled. You can also find frozen pearl onions and defrost them prior to cooking. Pearl onions have a sweeter flavor than regular onions and are worth picking up for bourguignon.
- When browning the mushrooms, if they’re a little too crowded, they can release a lot of liquid after absorbing the butter and oil. If this happens, increase the heat a little and stir regularly so the moisture evaporates and the mushrooms can brown.
Storing and Reheating
Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3-4 days. Beef bourguignon can also be frozen after cooling for up to 3-4 months in a freezer-safe container labeled with the date. Reheat refrigerated beef bourguignon on low-medium heat over the stove, or gently in the microwave. Thaw frozen beef bourguignon in the refrigerator overnight before reheating.
FAQ
What is the difference between beef bourguignon and beef stew?
Beef stew is a category of food, while beef bourguignon is a specific type of beef stew. Beef bourguignon typically includes red wine, pearl onions, mushrooms, and bacon, which gives it its unique flavor.
What cut of meat is best for beef bourguignon?
Chuck beef is the best for beef bourguignon, but you can use any lean cut for braising. Brisket works great, too, but you can even use meats like ribeye.
Which red wine is best for beef bourguignon?
I recommend using cabernet or pinot noir for beef bourguignon. A full-bodied red wine is the best choice for beef bourguignon stew, as it adds deep flavor to the dish.
What to Serve with Beef Bourguignon
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!I have always been a big fan of beef bourguignon. Not only is Julia Child’s original recipe amazing, but I also fell completely in love with Ina Garten’s version of the dish. After that, I knew I had to make my own beef bourguignon, and with years of experience experimenting with the flavors to get it “just right”, I just know you’re going to love it!
Recipe
Beef Bourguignon Recipe
You will love my Beef Bourguignon Recipe! A take on Julia Child's famous French beef bourguignon, it's flavorful and simpler than it seems.
Ingredients
- 1 onion (large)
- 1 carrot (large)
- 6 slices smoked bacon
- 3 pounds chuck beef cut into roughly 2 inch dice
- 2 Tablespoons olive oil (or a little more as needed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons all purpose flour
- 2 cloves garlic crushed
- 3 cups red wine
- 2 cups beef stock (or a little more, as needed)
- 2 Tablespoons tomato paste
- 4 stems thyme
- 2 bay leaves
For onions and mushrooms
- 20 pearl onions small, approx
- 1 pound white mushrooms (ideally relatively small)
- 3 Tablespoons unsalted butter divided
- ½ cup beef stock
- 1 bay leaf
- 1 stem thyme
- 2 stems parsley
- 1 teaspoon olive oil
Instructions
Preparing the stew
- Slice 1 large onion, 1 large carrot, and 6 slices smoked bacon, and dice 3 lb. chuck beef, then pat dry. Preheat the oven to 450°F.1 onion, 1 carrot, 6 slices smoked bacon, 3 pounds chuck beef
- Warm a Dutch oven over medium heat and cook the bacon for a couple of minutes until it is just starting to brown. Add a little oil if needed. Remove from pan, set aside.
- Add 2 Tbsp. olive oil to the pan and brown the beef chuck on all sides in batches. Remove from pan.2 Tablespoons olive oil
- Next, add the onion and carrot and cook until the onions are just soft. Remove excess fat and add oil as necessary if browning too quickly.
- Return the beef and bacon back to the pan, add ¼ tsp. salt and pepper, and sprinkle over 2 Tbsp. all-purpose flour. Stir to coat the beef, then place the pan in the oven for 4 minutes.¼ teaspoon salt, ¼ teaspoon pepper, 2 Tablespoons all purpose flour
- Remove pan from oven, stir, then put back in for another 4 minutes. Remove pot from oven and reduce the heat to 325°F.
- Crush 2 cloves of garlic and add to the pan, stir to cook a little.2 cloves garlic
- Add 3 cups red wine, 2 cups beef stock, and 2 Tbsp. tomato paste, and stir gently. The liquid should fill just over the meat and vegetables. Add 2 bay leaves and 4 stems of thyme, then cover the pan and put in oven for 3-4 hours.3 cups red wine, 2 cups beef stock, 2 Tablespoons tomato paste, 4 stems thyme, 2 bay leaves
For sauteed onions and mushrooms
- During the final hour of cooking, prepare 20 small pearl onions and 1 lb. white mushrooms. Peel the onions and cut the mushrooms into quarters, trimming the stems as needed.20 pearl onions, 1 pound white mushrooms
- Melt 1½ Tbsp. unsalted butter in a skillet and add the onions. Brown them for a few minutes then remove from heat to add ½ cup beef stock. Put back on heat, add 2 stems parsley, 1 stem thyme and 1 bay leaf (you can tie them together, or not, as you prefer).3 Tablespoons unsalted butter, ½ cup beef stock, 1 bay leaf, 1 stem thyme, 2 stems parsley
- Cook for around 30-40 minutes until the stock has been absorbed by the onions and they are tender. Remove and discard the herbs, then remove onions from skillet and set aside.
- Clean out the skillet or use a separate one, and add the remaining 1½ Tbsp. butter and 1 tsp. olive oil for the mushrooms. Once the butter has melted and is starting to bubble, add the mushrooms. Toss to coat in the butter and cook a few minutes until the mushrooms start to brown. Set aside.1 teaspoon olive oil, 3 Tablespoons unsalted butter
- Once the beef is fork-tender, remove pan from oven. If there is a lot of liquid, strain it from the pot and simmer for a few minutes to reduce it. Add the liquid back to the pan, along with the pearl onions and mushrooms. Mix through, warm through a couple minutes on the stove, and serve.
Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.
Notes
- This dish is best cooked in a large cast iron Dutch oven for easy transition between the stove and oven.
- If you need a smaller quantity, you can halve the recipe and keep everything else the same. Please note, this will make less burgundy sauce, so you may want to add slightly more liquid as it cooks. You won’t need to reduce down the sauce at the end when making a smaller quantity.
Nutrition
Serving: 1servingCalories: 750kcalCarbohydrates: 23gProtein: 56gFat: 40gSaturated Fat: 17gCholesterol: 186mgSodium: 800mgPotassium: 1688mgFiber: 3gSugar: 9gVitamin A: 2044IUVitamin C: 14mgCalcium: 98mgIron: 7mg
Comments
No Comments