by Holly
This Beef Bourguignon is a take on a classic French stew with a deep rich flavor from red wine. Tender beef, mushrooms, carrots, potatoes, and bacon are simmered in a savory broth.
Don’t be afraid to try this recipe, it’s one that Julia Child was well known for and while it does need some time, it’s actually not difficult to make.
What is Beef Bourguignon?
Beef Bourguignon (pronounced “bef bur-gee-nyon,”) is a beef stew recipe. The difference between this recipe and a regular stew is the amount of wine added to the broth giving it a deep flavor.
Carrots, onions, mushrooms, and garlic round out this one-pot meal. The whole thing bakes in the oven until tender.
Ingredients
This recipe is a simplified version of Julia Child’s Beef Bourguignon with the steps somewhat simplified (and ingredients slightly adapted).
BEEF When choosing meat for stew, I prefer chuck as it comes out so nice and tender but stewing meat works well too.
VEGGIES Any root vegetable will work in this recipe. Baby potatoes hold their shape well and require no peeling. I add the potatoes in but you can leave them out and serve this dish over mashed potatoes instead if you prefer.
HERBS Fresh herbs like thyme, rosemary, and bay leaf enhance the flavor of this slow-cooked masterpiece, dried can be substituted if it’s what you have on hand.
WINE Use full-bodied red wine like burgundy or a Cabernet to add the savory flavor that makes this recipe so famous! Wine doesn’t need to be expensive to be great in this recipe (but I do suggest cooking with a wine you wouldn’t mind drinking).
No Wine?
Most often, I will offer a suggestion to replace alcohol in recipes however the wine is the forward flavor in this dish (just like coq au vin) .
While you could substitute it with extra broth, in this case, I would suggest making beef stew with flavors that aren’t so dependant on wine.
While there are versions of non-alcoholic wine, I find they’re often more juice-like, and depending on the brand, they may not work well in this recipe. If the recipes below call for wine, it’s in a smaller quantity and can be substituted with extra broth.
How to Make Beef Bourguignon (overview)
- Saute bacon and remove from pan.
- Brown beef in bacon grease until seared. Remove from pan.
- Saute onions and carrots (with a bit of flour).
- Add beef back to the pot and stir in herbs, wine and remaining ingredients.
- Cover and bake according to recipe below.
- Add cooked bacon as a garnish after the stew is cooked.
Tips for Perfection
Beef Bourguignon sounds super fancy, but with just a few tricks and tips it can be super easy!
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- Choose beef that is well-marbled and trim off visible fat.
- Low and slow is the key to great flavor (and texture) in this recipe.
- Fresh herbs are best but you can substitute dry if needed.
- Add in the bacon at the end but leave a little bit to garnish too!
Best Sides to Serve
- Beef Bourguignon pairs well with more elegant side dishes like roasted asparagus with tarragon vinaigrette or sauteed brussel sprouts.
- Definitely perfect with a side of homemade French bread.
One-Pot Wonders
- Easy Lasagna – ready in under 1 hour
- Ground Beef and Rice Casserole – budget-friendly
- Creamy Tomato Chicken Pasta – creamy & cheesy
- One-Pot Pasta with Chicken – on the table in 30 minutes
- One-Pot Cheeseburger Macaroni – a homemade version of Hamburger Helper
Did your family love this Beef Bourguignon? Be sure to leave a rating and a comment below!
Beef Bourguignon Recipe
Prep Time 40 minutes
Servings 6
Course Beef, Dinner, Entree, Main Course
Cuisine American, FrenchEquipment
Ingredients
- ½ pound bacon chopped
- 3 pounds chuck cubes or stewing beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 onion chopped
- 2 carrots chopped
- 3 tablespoons flour
- 4 cups beef broth heated
- 2 cups red wine
- 12 ounces mushrooms
- 1 pound baby potatoes optional
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 sprigs fresh thyme or ½ teaspoon thyme leaves
- 1 sprig fresh rosemary or ½ teaspoon dry rosemary
- 1 bay leaf
- parsley for serving
Instructions
- Preheat oven to 325°F.
- Cook bacon until crisp. Remove bacon from the pan leaving the fat in the bottom of the pan.
- Season the beef with salt and pepper and brown in the bacon fat in small batches. Remove from the pan and set aside.
- Add onions and carrot to the pan and cook 2-3 minutes or just until the onion begins to soften. Add beef back to the pan, stir in flour, and cook 2-3 minutes.
- Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover and bake 2 ½ to 3 hours.
- Remove bay leaf, stir in bacon, and serve.
Made this at the cottage last weekend. Cozy fall comfort food. This recipe is SPECTACULAR!!!! I’m making it again this weekend for my family. Love it!
This recipe is excellent! I do have to say it took me an hour or a little more to prep it. I highly recommend this and it is so worth the effort.
EXCELLENT!
The beef bourguignon was fantastic. The recipe took a while, but it was worth every minute. Everyone in my family loved it, even the picky eaters. The instructions in the recipe were spot on, no surprises, and the time was accurate. Let it cook that long, it turns out fantastic! I was working from home, so I took a break from meetings, did all the cutting and prepping, stuck it in the oven and went back to work for 3 hours. Aldi has a cheap wine – Winking Owl Cabernet, $2.95 in our area, feel like I was wasting money using a full bottle of wine in the recipe. It was great for the recipe, I will certainly make it again!
Looking forward to trying it!
This was a huge disappointment! Wasted two cups of a nice red wine. I dont know what was missing. Tasteless
This looks absolutely delicious and I cannot wait to make this! Thank you, Holly.
Enjoy Deborah, can’t wait to hear how you like it!
I made this tonight for dinner and it was glorious. I used a Pinot Noir for the wine (Kendell Jackson, 2019), dried herbs per the alternatives you showed, but I accidentally grabbed baby portobello mushrooms. (It didn’t do any harm.) Followed the directions and it didn’t need any thickening. The beef was beautifully rendered and the stew was downright silky. This one goes into my rotation.
I’m so glad you loved it, thank you for sharing your wine choice!
What kind of red wine do you use?
Use full-bodied red wine like burgundy or a Cabernet to add the savory flavor that makes this recipe so famous! Wine doesn’t need to be expensive to be great in this recipe (but I do suggest cooking with a wine you wouldn’t mind drinking).
Just a quico question about the Beed bourguignon recipe (for 8) … can this recipe be made in advance? I want to serve it as a Christmas Day buffet dish and would like to do as much as possible the day (or 2) before. Thanks
Like most Beef Stew recipes, this can be made in advance and reheats well. Enjoy!
Hi, do you think this can be made in a 6qt crock-pot ? I’m a very inexperienced cook and it’s hot in my apartment so I’m trying to find things to make in a slow cooker but this recipe sounds divine. Thank you.
While I haven’t tried it, I do think it would work in a slow cooker. I would suggest preparing the recipe as directed and following the cook times on our Crock Pot Beef Stew. Let us know how it goes for you!
One more question, Holly. You said to reheat it… stove top or oven?
Either would work. I usually reheat on the stove because it’s a bit quicker.
Thanks. I think this will be perfect for Christmas Day. I have a gluten-free daughter (will use GF flour), a diabetic son, and a grandson that is allergic to shell fish, BB should please everyone.
Sounds like the perfect choice!
If I use 4 lbs. Chuck cubes, should I bake it more than 3 hours as stated in recipe?
As long as you have enough broth to cover the meat 3 hours should be enough time. Check the beef and if it isn’t quite tender, you can leave it a little bit longer.
How would I cook this either totally stovetop or crockpot? If so, can you give directions?
This could be simmered on a stovetop at a very low heat. Follow the preparation directions and instead of baking, place on a stovetop and bring to a very low simmer. Cook covered for about 90 minutes or until beef and veggies are tender. Thicken as directed. Let us know how it goes for you!
Yum! I love beef bourguignon! Definitely going to try this on an upcoming fall weekend!
It’s perfect for fall, so cozy! Enjoy the recipe Amanda.