Name: Classic Beef Bourguignon (Beef Burgundy) Recipe
Prep time: 40 min
Cook time: 2 h 30 min
Total time: PT-489385H30M21S
Cuisine: French
Ingredients: 800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes; 2 large carrots (~300g / 10 oz), cut on an angle into 4-5 cm / 2” pieces; 16 pearl onions or small, round pickling onions; 1 bay leaf, fresh (or dried as substitute); 3 sprigs thyme; 750ml / 25 oz Pinot Noir or other red wine; 3 tbsp oil (olive, canola or vegetable); 3/4 tsp salt; 1/2 tsp black pepper; 200g / 7 oz mushrooms, halved or quartered if large; 150g / 5 oz bacon, cut into 1 cm / 1/2” thick batons; 50g / 3 tbsp unsalted butter; 3 garlic cloves, minced; 2 tbsp tomato paste; 6 tbsp plain / all purpose flour; 3 cups beef stock (low sodium), preferably homemade; 1/4 tsp salt; 2 tbsp chopped parsley, for garnish

If you’re looking for a hearty, soul-warming dish that’s packed with rich flavors and a classic French touch, you’ve come to the right place. I absolutely love this Classic Beef Bourguignon (Beef Burgundy) Recipe because it transforms simple ingredients into a luxurious, tender stew that tastes like a hug in a bowl. Whether you’re planning a special dinner or want a comforting meal to savor, you’ll find that this recipe has all the depth and comforting warmth that makes it an enduring favorite in my kitchen. Stick around—I’ll share all my tips and tricks so you can nail this classic every time!

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Why You’ll Love This Recipe

Authentic French Flavor: Uses traditional ingredients like Pinot Noir and fresh herbs that really bring classic beef bourguignon to life.
Tender, Melt-in-Your-Mouth Beef: The slow cooking process ensures the chuck beef becomes incredibly soft and juicy every time.
Hands-Off Cooking: The oven does most of the heavy lifting, so you can relax while it simmers to perfection.
Perfect for Make-Ahead: The flavors deepen beautifully overnight, making it an ideal dish to prep in advance.

A large pot filled with a thick, dark brown stew containing visible chunks of browned meat, orange carrot slices, small whole pearl onions, and mushrooms, all coated in a shiny sauce. The stew is being stirred by a wooden spoon positioned on the right side inside the pot. The pot sits on a white marbled surface with a textured background of light fabric. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Classic Beef Bourguignon, Beef Burgundy, French beef stew, hearty beef stew

Ingredients You’ll Need

The magic of this Classic Beef Bourguignon (Beef Burgundy) Recipe lies in its balanced ingredients—each component plays a vital role to build layers of flavor and texture. When shopping, pick the freshest herbs and a good red wine you’d enjoy drinking, as it really impacts the final taste.

Flat lay of a thick slab of chuck beef cut into chunky cubes with visible marbling of fat, two large fresh carrots cut diagonally into chunky pieces, a cluster of small round pearl onions with pale glossy skins, three fresh green sprigs of thyme, a single fresh bay leaf with a smooth deep green surface, a handful of halved cremini mushrooms with light brown caps, a piece of raw bacon cut into thick batons showing pink meat and white fat, three whole garlic cloves with clean white papery skins, a small mound of smooth red tomato paste on a white ceramic plate, a small white bowl filled with plain all-purpose flour, a small white bowl containing golden olive oil, a small white bowl holding deep red pinot noir wine, a small white bowl of rich brown homemade beef stock, and a small pile of freshly chopped bright green parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef Bourguignon, Classic Beef Bourguignon, Beef Burgundy, French beef stew, hearty beef stew

Chuck beef: Look for beef with good marbling—this fat keeps the meat tender and juicy during slow cooking.
Carrots: Cut on an angle for more surface area and quicker cooking.
Pearl onions or pickling onions: Soaking makes peeling a breeze and keeps them tender but firm.
Bay leaf and thyme: Fresh herbs are best for an aromatic touch, but dried works in a pinch.
Pinot Noir (red wine): Choose an affordable bottle with decent body, as this influences the flavor without breaking the bank.
Oil (olive, canola, or vegetable): For browning the beef and veggies—choose a neutral oil for best results.
Salt and pepper: Seasoning is key at multiple stages for balanced taste.
Mushrooms: Halved or quartered depending on size to add earthiness and texture.
Bacon piece: Cut into thick batons for that smoky, savory kick.
Unsalted butter: Adds richness to the sautéed vegetables.
Garlic cloves: Minced for aromatic depth.
Tomato paste: Gives subtle sweetness and umami to the sauce.
Flour: Helps thicken the sauce when combined with stock and wine.
Beef stock (low sodium preferred): Homemade stock changes the game here, providing a rich broth perfect for slow cooking.
Chopped parsley: Adds fresh brightness as a garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Classic Beef Bourguignon (Beef Burgundy) Recipe is. Feel free to play around with what you have in your pantry or tweak it to suit dietary needs. Trust me, you can make it your own without losing the tradition’s soul.

Wine substitution: One time, I used a good-quality Merlot instead of Pinot Noir and was pleasantly surprised by how lush and fruity the sauce turned out.
Mushroom mix: Adding a mix of cremini and shiitake mushrooms gives an earthier, woodsy flavor that my family now requests.
Vegetarian twist: Swap beef for hearty mushrooms or eggplant and use vegetable stock—though it won’t be a bourguignon in the strictest sense, it’s still delicious.
Slow cooker method: If you’re short on oven space, this recipe works well in a slow cooker with some adjustments—just be sure to reduce the sauce on the stove at the end to get that perfect thickness.

How to Make Classic Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Marinate the beef like a pro

This step is absolutely key to building flavor. I always marinate my chuck beef overnight in red wine with carrots, pearl onions, thyme, and a bay leaf. This lets the meat soak up those deep, aromatic flavors and tenderizes it beautifully. Make sure to do this for at least 12 hours but not more than 24; any less and you’ll miss out on that signature richness.

Step 2: Reduce the wine and prep your ingredients

Pour your red wine into a saucepan and bring it to a boil, then simmer vigorously until reduced by half. This concentrates the flavor and sets the stage for a luscious sauce. While the wine reduces, separate the marinated beef from the vegetables and strain out the marinade liquid. Pat your beef dry with paper towels to get a good sear later (never skip this! Moisture = no browning).

Step 3: Brown the beef and veggies to perfection

Preheat your oven to 180°C (350°F). Heat oil in a heavy, oven-proof pot over high heat, then brown the beef in batches—you want that rich caramelized crust on all sides. Crowding the pan is the enemy here, so take your time and get a deep color on each batch. Remove beef and brown the bacon pieces next, then mushrooms, pearl onions, and carrots, each adding their own caramelized goodness. I always add butter with the carrots to give a richer flavor and sauté my garlic last to keep it from burning.

Step 4: Build the sauce and slow-cook

Stir in tomato paste and cook for a couple of minutes, then sprinkle over the flour and cook again to get rid of that raw flour taste. Slowly pour in your beef stock while stirring to avoid lumps, then add the reduced wine. Return the beef, bacon, herbs, salt, and pepper to the pot and stir everything together. Bring to a simmer on the stove, then cover and transfer to the oven. After an hour, stir in the mushrooms and onions, then continue cooking for 1½ more hours until the beef is fall-apart tender.

Step 5: Adjust seasoning and serve

A big lesson I learned: Always taste the stew at the end and adjust salt as needed—especially since saltiness varies based on your bacon and stock. This small step elevates the whole dish. If you have time, let it rest overnight in the fridge; I can’t stress enough how much better it tastes the next day. Reheat gently before serving, and get ready for some serious compliments!

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Pro Tips for Making Classic Beef Bourguignon (Beef Burgundy) Recipe

Pat Your Beef Dry: I can’t stress enough how important this is for a good sear. Wet meat steams rather than browns.
Brown in Batches: Crowding your pan lowers the heat and results in wet meat. Take your time—it’s worth it!
Use Good Stock: Homemade beef stock made all the difference for me, bringing an incredible depth that store-bought just can’t match.
Let It Rest: Making the stew a day ahead lets those flavors meld beautifully and makes for a more impressive dish.

How to Serve Classic Beef Bourguignon (Beef Burgundy) Recipe

Classic Beef Bourguignon (Beef Burgundy) Recipe - Serving

Garnishes

I always finish with a sprinkle of freshly chopped parsley—it adds a pop of color and a fresh note that balances the richness of the stew. Sometimes, I toss in a few extra pearl onions on top just to remind everyone what they’re about to enjoy.

Side Dishes

You can’t go wrong with classic creamy mashed potatoes here—trust me, it’s perfect for soaking up every bit of that incredible sauce. I also love serving it with crusty French bread or buttered egg noodles, which are great alternatives if you want a change.

Creative Ways to Present

For special occasions, I like to serve the stew in individual mini cocottes or small cast-iron skillets—everyone feels like they’re getting their own restaurant-quality meal. Another fun idea? Garnish with a few microgreens or edible flowers for a seasonal twist that impresses your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. This stew keeps beautifully for up to 5 days. The flavors actually get better as the days go on, so leftovers are a treat I look forward to.

Freezing

I’ve found that freezing works wonderfully with this recipe. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just remember to thaw it overnight in the fridge before reheating so the texture remains tender.

Reheating

When reheating, I do it gently on the stovetop over low heat, stirring occasionally. This keeps the beef tender and prevents the sauce from breaking. Avoid microwaving if possible—it tends to dry out the meat and dull the flavors.

FAQs

Can I use a different cut of beef for this Classic Beef Bourguignon (Beef Burgundy) Recipe?

Absolutely! While chuck beef is ideal for its marbling and tenderness after slow cooking, you can also use brisket or even beef short ribs. Just keep an eye on cooking times, as leaner cuts might dry out or need extra moisture.
What if I can’t find pearl onions?

No worries! You can substitute with small pickling onions, or use regular brown onions sliced into thick rounds. Soaking them in water before peeling makes the job easier—and they still bring that tender sweetness after cooking.
Is it necessary to use red wine? Can I skip it?

Red wine adds that iconic depth and complex fruitiness to the sauce, so it’s hard to replicate. If you prefer not to use wine, you can substitute with additional beef stock and a splash of balsamic vinegar or grape juice for acidity, but the flavor profile will shift away from the classic style.
Can I prepare the Classic Beef Bourguignon ahead of time?

Definitely! In fact, I highly recommend making it a day ahead. The flavors have time to meld and intensify, and reheating is simple and just as delicious. It’s perfect for entertaining or busy weeknights.
How can I thicken the sauce if it’s too thin after cooking?

If your sauce is thinner than you’d like, gently simmer it uncovered on the stove to reduce and thicken. You can also whisk a small amount of flour or cornstarch mixed with water and stir this into the sauce, cooking until it reaches your desired texture.

Final Thoughts

This Classic Beef Bourguignon (Beef Burgundy) Recipe holds a special place in my heart—not only because it’s a fantastic crowd-pleaser, but because it’s a dish you can make with love and patience that truly rewards you. I remember the first time I made it; the slow simmering aromas filled my home and brought my family to the kitchen, eager and excited. I hope you’ll enjoy making and sharing it just as much. Give it a go—you might just discover your new favorite comfort food!