Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: PT-489746H55M53S
Total time: PT-489746H55M53S
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces (150 g); 3½ lbs beef chuck, cut into 2″ pieces (1.6 kg); 4 tbsp unsalted butter, divided (60 g); 1 yellow onion, chopped (150 g); 3 large carrots, peeled and chopped (300 g); 5 garlic cloves, minced; 2 tbsp tomato paste (30 g); 3 tbsp all-purpose flour (24 g); 2 cups Burgundy or dry red wine (480 ml); 2 cups beef stock (480 ml); 1 tbsp beef base (e.g., Better than Bouillon) (15 g); 2 sprigs fresh thyme; 2 bay leaves; 10 oz frozen pearl onions, thawed (280 g); 16 oz cremini mushrooms, quartered (450 g); Kosher salt and freshly cracked pepper, to taste

Jump to Recipe

There’s something undeniably elegant about a bubbling pot of Classic Beef Bourguignon filling your kitchen with the aroma of slow-cooked magic. This French beef stew is rich, velvety, and perfect for those moments when you want to impress—whether it’s a cosy weekend at home or a holiday dinner recipe that steals the show. With tender chunks of wine-braised beef, hearty vegetables, and a deep, savoury broth, it’s a comfort classic with gourmet flair.

Why You’ll Love This Classic Beef Bourguignon

This dish is the definition of comfort meets sophistication. The beef is browned to perfection, the wine and broth meld into a luxurious sauce, and the mushrooms and pearl onions bring a rustic charm. While it takes time, most of it is hands-off—and the results are absolutely worth it. If you’re looking for a show-stopping centrepiece, this French beef stew delivers.

Ingredients

5 strips bacon, cut into 1″ pieces (about 150 g)
3½ lbs beef chuck, cut into 2″ pieces (1.6 kg)
4 tbsp unsalted butter, divided (60 g)
1 yellow onion, chopped (150 g)
3 large carrots, peeled and chopped (300 g)
5 garlic cloves, minced
2 tbsp tomato paste (30 g)
3 tbsp all-purpose flour (24 g)
2 cups Burgundy or bold red wine (480 ml)
2 cups beef stock (480 ml)
1 tbsp Better than Bouillon beef base (15 g)
2 sprigs fresh thyme
2 bay leaves
10 oz frozen pearl onions, defrosted and drained (280 g)
16 oz cremini mushrooms, quartered (450 g)
Kosher salt and freshly cracked pepper to taste

How to Make It

Preheat oven to 350°F (175°C).
In a large Dutch oven, cook chopped bacon over medium-low heat until crisp. Remove and set aside.
Season beef with salt and pepper. Increase heat to medium-high and sear beef in batches until browned. Set aside.
Reduce heat to medium, melt 2 tbsp butter in the pot, and sauté onions and carrots for 2–3 minutes. Add garlic and cook for 1 minute more.
Stir in tomato paste and cook for 2–3 minutes until it deepens in color. Sprinkle with flour and stir for another 2–3 minutes.
Deglaze with red wine, scraping up browned bits. Add beef broth, bouillon, seared beef, bacon, thyme, and bay leaves. Bring to a simmer.
Cover and transfer to the oven. Bake for 2½ hours.
Meanwhile, in a skillet, melt remaining butter over medium-high heat. Brown mushrooms, then add pearl onions and cook for another 5 minutes. Season with salt and pepper.
Add mushrooms and onions to the stew. Return to oven uncovered for 45–60 minutes until beef is fork-tender.
Remove from oven, cover, and let rest for 30 minutes before serving.

Tips for the Best Wine-Braised Beef

Use a bold, dry red wine—like a Burgundy, Pinot Noir, or Cabernet Sauvignon.
Don’t skip the flour step—it thickens the sauce perfectly.
Resting the stew before serving allows the flavours to settle and the texture to soften.
This dish is even better the next day. Make it ahead if you can!

A Holiday Dinner Recipe to Remember

The first time I made Beef Bourguignon, it was for a Thanksgiving where we skipped the turkey and opted for something a little more French. I was nervous, but the oohs and ahhs around the table sealed its fate as a new tradition. There’s something deeply satisfying about pulling a bubbling, wine-scented Dutch oven out of the oven and knowing you’ve made something special.

What to Serve with Classic Beef Bourguignon

Creamy mashed potatoes or buttery egg noodles
A crusty French baguette
Steamed green beans or a simple arugula salad
A glass of the same red wine used in the dish

How to Store Leftovers

Let the stew cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in a 325°F oven until warmed through.

FAQs

Can I use a different cut of beef?

Yes, brisket or stewing beef works well too, though chuck gives the best texture.

Can I make it ahead?

Absolutely. It tastes even better the next day.

What if I don’t have pearl onions?

You can substitute with quartered shallots or omit them altogether.

A Classic Worth Every Minute

Classic Beef Bourguignon is a holiday dinner recipe that makes any occasion feel extra special. It’s hearty, flavorful, and as comforting as it is elegant. Whether it’s your first time making French beef stew or your fiftieth, this wine-braised beef dish is a timeless crowd-pleaser.

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