Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2.5–3 lbs beef chuck, cut into large cubes; Salt and black pepper, to taste; 1/4 cup all-purpose flour (for dusting); 2–3 tbsp olive oil; 3 carrots, sliced; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 cups red wine (Burgundy or Pinot Noir); 2–3 cups beef broth (enough to cover the meat); 2 bay leaves; 4–5 sprigs fresh thyme; 8 oz mushrooms, halved or sliced; 1 cup pearl onions, peeled (optional); 2 tbsp butter (for sautéing); Fresh parsley, chopped (optional, for garnish)

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Classic beef bourguignon is the kind of dish I turn to when I want something deeply flavorful, hearty, and comforting. Slow-cooked beef is braised in red wine with aromatic herbs, garlic, mushrooms, and vegetables until it’s melt-in-your-mouth tender. This French-inspired stew is rustic, rich, and completely satisfying — perfect for a cozy dinner.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something truly elegant and soul-warming. The beef becomes incredibly tender after simmering for hours in wine and broth, and the sauce develops a depth of flavor that feels luxurious without being fussy. Whether I’m serving it with mashed potatoes, crusty bread, or over noodles, it’s always a showstopper — and even better the next day. Classic Beef Bourguignon

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck, cut into large cubes
Salt and black pepper
All-purpose flour (for dusting)
Olive oil
Carrots, sliced
Yellow onion, diced
Garlic cloves, minced
Tomato paste
Red wine (like Burgundy or Pinot Noir)
Beef broth
Bay leaves
Fresh thyme
Mushrooms, halved or sliced
Pearl onions (optional, peeled)
Butter (for sautéing mushrooms and onions)
Fresh parsley (optional, for garnish)

Directions

Prep the beef: I season the beef cubes with salt and pepper, then lightly dust them with flour to help them brown and thicken the sauce later.
Sear the beef: In a heavy pot or Dutch oven, I heat olive oil and sear the beef in batches until browned on all sides. I set the beef aside once it’s seared.
Sauté the aromatics: In the same pot, I add a bit more oil if needed and cook the onions, carrots, and garlic until softened. I stir in the tomato paste and cook for another minute.
Deglaze and build the sauce: I pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. I let the wine simmer for a few minutes to reduce slightly.
Add beef and herbs: I return the beef to the pot, add the beef broth, bay leaves, and thyme. The liquid should just cover the meat. I bring it to a simmer, then cover and transfer the pot to a 325°F (160°C) oven.
Slow-cook: I braise the stew for about 2.5 to 3 hours, until the beef is fork-tender.
Sauté the mushrooms and onions: While the beef cooks, I sauté the mushrooms and pearl onions in butter until golden and tender.
Finish the dish: Once the stew is done, I stir in the sautéed mushrooms and onions. I let it simmer on the stovetop for a few minutes to meld the flavors.
Serve: I garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or with warm crusty bread.

Servings and Timing

This recipe serves 6 people. It takes about 30 minutes to prep and 2.5 to 3 hours to cook, so the total time is roughly 3.5 hours.

Variations

I sometimes use a mix of beef Classic Beef Bourguignon for a slightly different flavor. For a lighter version, I swap some of the wine with more broth. If I don’t have pearl onions, I use chopped shallots or more yellow onion. I also like adding a strip of orange zest or a splash of balsamic vinegar at the end for a little brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. To reheat, I warm it gently on the stovetop over medium-low heat until hot. It also freezes well — I cool it completely, portion it out, and freeze for up to 3 months.

FAQs

What’s the best cut of beef for bourguignon?

I always use beef chuck because it becomes incredibly tender when braised, and it holds up well to long cooking times.

Can I make this without wine?

Yes, I’ve made it with all beef broth and a splash of balsamic or grape juice for depth, but the wine is key to the traditional flavor.

Can I make beef bourguignon in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours.

Do I have to use a Dutch oven?

No, any heavy, oven-safe pot with a lid will work. I’ve also used a deep casserole dish tightly covered with foil.

What should I serve with it?

I usually go with mashed potatoes or egg noodles, but crusty bread or creamy polenta also work beautifully.

Conclusion

Classic beef bourguignon is one of those dishes that’s worth every minute of slow cooking. I love how it brings together rich flavors, tender beef, and a savory sauce that’s perfect for soaking up with something starchy. Whether I’m making it for a quiet night in or a special gathering, it always feels like a warm, satisfying hug in a bowl.