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This easy Beef Bourguignon will wow your family and delight your appetite! A classic dish of tender beef stew simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms. It’s old fashioned comfort food at its finest.
For a complete meal, serve it with my freezer mashed potatoes and a refreshing butternut squash salad. The creamy mashed potatoes go perfectly with the rich flavors of the stew, while the salad adds a touch of sweetness and freshness.
![A wonderfully classic dish of tender beef stew in a thick sauce of red wine, beef broth, bacon and mushrooms! This easy Beef Bourguignon will wow your guests and delight your appetite! overhead shot of Beef Bourguignon in dutch oven](https://diethood.com/wp-content/uploads/2020/11/beef-bourguignon-7.jpg)
Thanks to the fun foodie tale, Julie and Julia, you may be familiar with Julia Child’s famous recipe for Boeuf Bourguignon, pronounced booff-boar-gone-yawn, and also known as Beef Burgundy. Similar to its sister dish, Coq Au Vin, this recipe is a labor of love. However, as awesome as that is, I’ve cut the recipe down to the essentials so that you can make this stew in just a fraction of the time!
Why You’ll Love Beef Bourguignon
- Classic Flavor Fusion: Combines essential flavors of beef stew like onions, carrots, chuck roast, mushrooms, herbs, wine, and bacon for a rich, traditional taste.
- Streamlined Recipe: Simplifies Julia Child’s classic recipe, maintaining deliciousness while reducing complexity. She was known for her love of French cuisine and the classics like bouillabaisse and chicken paillard.
- Simplified Yet Rich: Retains the depth and richness of a traditional stew but with fewer steps for a rewarding yet easier cooking experience.
What You’ll Need
When it comes to making an authentic beef bourguignon recipe, the classic French dish features a rich and savory sauce made with Burgundy wine, tender chuck roast, and a mix of aromatic vegetables. Here’s a detailed list of the ingredients you’ll need to bring this timeless recipe to your table.
- Bacon: I use 5 slices of thick cut bacon, diced.
- Chuck Roast: This primal cut of beef is great for low and slow cooking and perfect for bourguignon. Keep the thinner, smaller cuts for beef stroganoff. You’ll need 2 ½ pounds of boneless beef chuck roast cut into 1-inch cubes.
- Flour: For coating the beef.
- Carrots: You’ll need a pound of carrots, sliced into ¼-inch rounds.
- Onion: I use a yellow onion, but you can substitute 8 to 10 pearl onions to make it more authentic or use a white onion.
- Mushrooms: This recipe uses halved 8 ounces of fresh white mushrooms; if you wish, you can use baby bellas (crimini mushrooms) instead.
- Fresh Garlic: Mince the garlic, or put it through a garlic press.
- Tomato Paste: Be careful not to get tomato sauce, which is less concentrated and not as flavorful.
- Red Wine: Red Burgundy wine is preferred, or Pinot Noir, but you can use any good quality dry red wine.
- Beef Broth: I recommend using low-sodium broth or making your own beef broth ahead of time. You’ll need 1 ½ cups for the beef and ¼ cup to thicken the sauce.
- Fresh Parsley, Bay Leaf, and Thyme Sprigs
- Cornstarch: To thicken the sauce.
How To Make Beef Bourguignon
- Sauté the Bacon. Set a Dutch oven over medium heat. Add the bacon pieces and cook them for about 6 minutes or until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon drippings in the Dutch oven.
- Brown the Beef. Sprinkle flour over the beef chunks; season with salt and pepper, and toss to combine. Set the Dutch oven on the heat again over medium-high. Working in batches, brown half of the beef cubes on all sides. Then brown the other half. This will take about 3 minutes per batch. Set the beef aside.
- Sauté the Veggies. Add the carrots and onions to the Dutch oven and cook for 5 minutes or until the onions soften. Stir in the garlic and the mushrooms and cook for 1 minute. Add the tablespoon of tomato paste and stir to coat.
- Add Remaining Ingredients and Simmer. Add the wine, broth, parsley sprigs, thyme sprigs, beef, bacon and bay leaf; bring to a simmer. Reduce heat to medium-low; cover and cook for 50 to 60 minutes, or until beef is tender.
- Remove Herbs and Thicken Sauce. Remove the parsley, thyme sprigs, and bay leaf. In a small mixing bowl, whisk together the ¼ cup of beef broth and the cornstarch to make a slurry. Add the slurry to the pot and whisk to combine. Simmer for 2 to 4 more minutes or until sauce is thickened.
- Finish the Dish. Remove the stew from the heat, garnish with chopped fresh parsley, and serve.
Recipe Tips And Variations
- Beef choices: We tried this recipe with stewing beef and chuck roast; the chuck roast yielded juicier and overall better results.
- Wine to use: Beef Bourguignon is traditionally made with red burgundy.
- Use a Dutch oven: Dutch ovens are the traditional choice for stews, and this recipe works particularly well with them. The reason is the heavy thickness of the pot and the tight-fitting lid. It’s easy to brown meat and veggies thoroughly, bring soups and stews to a boil, and simmer quietly for low-and-slow recipes.
- Cook times are approximate: Keep in mind that it may take a longer or shorter amount of time to cook the beef until tender, so keep an eye on it to prevent over/undercooking. I usually start to test around the 45-minute mark.
- Let it rest: It’s best to give the stew a slight rest before serving it, about 10 to 15 minutes. This allows the flavors to mellow and blend properly.
Serving Suggestions
My slow cooker mashed potatoes, or these easy mashed potatoes, always make a perfect partner to beef bourguignon. You could also try something lighter like this creamy mashed cauliflower or my delicious mashed turnips. Consider serving it with a radish cucumber tomato salad or my kale quinoa salad.
I think chocolate is great anytime, and I recommend a slice of this chocolate mousse cake, or maybe a bite of chocolate fudge cake, or a hot cup of my thick and creamy slow cooker hot chocolate.
Storing Leftovers
To refrigerate, cover tightly or store in airtight containers. This stew will keep in the refrigerator for 3-4 days.
To reheat, place the desired portion of stew in a covered saucepan over medium heat. Cook until just heated through.
More Beef Recipes
- Beef Tenderloin with Mushroom Gravy
- Slow Cooker Beef Barbacoa
- Rosemary Garlic Roast Beef
- Irish Guinness Beef Stew
- Lipton Onion Soup Meatloaf
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Ingredients
- 5 slices thick cut bacon, diced
- 2½ pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound carrots, sliced into ¼-inch rounds
- 1 yellow onion, chopped
- 8 ounces white mushrooms, halved
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups red Burgundy wine, like Pinot Noir, or use your favorite dry red wine
- 1½ cups low sodium beef broth
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup beef broth, for the slurry
- 2 tablespoons cornstarch, for the slurry
- chopped fresh parsley, for garnish
Instructions
- Cook the bacon. Set a Dutch oven over medium heat. Add diced bacon to the pot and cook for 6 to 7 minutes or until crispy. Remove the bacon with a slotted spoon and set aside; reserve bacon drippings in the Dutch oven.
- Prepare the chuck roast. Sprinkle all-purpose flour over the beef chunks and season them with salt and pepper; toss to combine. Set the Dutch oven over medium-high heat.
- Brown the beef. Working in batches, add half of the cubed beef chunks to the Dutch oven and cook for 2 to 3 minutes or until browned on all sides. Remove the browned beef and set aside. Add remaining beef cubes and brown on all sides; remove it and set aside with the rest.
- Saute the aromatics. Set the Dutch oven over medium-high heat and add olive oil, if needed. Add carrots and onions to the heated oil; cook for 5 minutes or until onions are just softened. Stir in the garlic, then stir in the mushrooms and cook for 1 minute.
- Stir in the rest of the ingredients and cook. Add tomato paste and stir to coat. Stir in the wine, broth, parsley sprigs, thyme sprigs, beef, prepared bacon, and bay leaf; bring to a simmer. Reduce heat to medium-low; cover and cook for 50 to 60 minutes or until beef is tender.
- Stir in the slurry. When done, remove the thyme sprigs and bay leaf from the stew. In a small mixing bowl, combine the beef broth and cornstarch; whisk to combine. Add the slurry to the Dutch oven; stir well to combine and simmer for 2 to 4 more minutes or until the sauce is thickened.
- Finish. Remove from heat, taste the stew for salt and pepper, and adjust accordingly. Let it rest for 10 minutes before garnishing it with parsley and serving.
Equipment
Notes
- Sprinkle flour over the beef chunks, season with salt and pepper, and toss to combine.
- Add diced bacon to a large skillet and cook until crispy; transfer it to the slow cooker. Return the skillet to the burner and sear the beef cubes in batches until browned. Transfer the beef to the slow cooker.
- Return the skillet to the burner over medium-high heat and add olive oil; saute the carrots and onions for 3 minutes or until the onions are just softened. Add in the garlic and mushrooms and cook for a minute. Stir in the tomato paste.
- Add wine, broth, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer and cook for 3 minutes. Remove from the stove and stir it into the slow cooker.
- Cover with the lid and cook on HIGH for 6 hours or on LOW for 8 to 9 hours.
- Use a Dutch Oven: A Dutch Oven is great for this stew because of its thick structure and snug lid. It’s ideal for browning ingredients, boiling soups, and slow-cooking dishes.
- Beef Choices: We tried this with stewing beef and chuck roast; the chuck roast yielded juicier and overall better results. Brisket, chuck steak, and stewing beef work best.
- Cook Times: Keep in mind that it may take a longer or shorter amount of time to cook the beef until tender, so test it from time to time to prevent overcooking or undercooking. I usually start to test around the 45-minute mark.
- Let It Rest: It’s best to give the stew a slight rest before serving it, about ten to fifteen minutes.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Yum! This looks so delicious and perfect for my family! I can’t wait to make this recipe!
Thank YOU! I hope you enjoy it! ๐
What’s not to love about this classic that is so rich and filling? Wonderful recipe!
Thank you so much! I hope you enjoy it! ๐
After finishing the wine, I’ll be craving the Crack Chicken!
Such an amazing comfort dish! I will definitely make it!
Thank YOU! I hope you enjoy it!
I hope you enjoy it! Thank YOU! ๐
This is soo much easier, but it’s still the same classic taste I love! Beautiful flavors
Thank YOU! I hope you enjoy it! ๐
What a wonderful recipe! The meat was fall-apart tender and all the flavors came together perfectly. Thank you for this awesome recipe.
Perfect for those chilly evenings, it looks so filling and hearty!
Served this for dinner last night and it did not disappoint! So bold and hearty; the whole family loved it!
Great flavor – I made this last weekend and it was a hit in my house!
This is such a delicious classic dish! Love all of the flavors together!