Boeuf Bourguignon is a delicious French beef stew braised in red wine or traditionally Burgundy wine. This one pot meal uses simple ingredients and slow cooks in the oven.
Fork tender beef slow cooked in a savory wine sauce, with carrots, onions, garlic, pearl onions, mushrooms, and crispy bacon. It’s that must-have comfort dish served with mashed potatoes.
Julia Child’s beef Bourguignon is a world-wide loved family dinner. This classic dish, adapted from “Mastering the Art of French Cooking.” It’s bringing beef stew to the next level.
Try serving with our beginners Sourdough Bread, Basic Sourdough Bread or Buttermilk Biscuits.
Why this recipe works
- Ease – A little work initially browning the beef, but fairly hands-off.
- Budget friendly – Beef chuck is an affordable cut of meat. This simple dish is impressive and will feed a crowd.
- One pot – Cooked in one pot. Sautéing, braising and simmering in the oven is all done in the Dutch oven.
- Great for the home cook – This French dish involves some time, but has straight forward instructions and an easy dinner recipe.
What you’ll need
- Beef – Boneless chuck roast is the best cut of beef for beef Bourguignon. Braised in wine makes it tender. Brisket also works.
- Bacon – Adds a depth of smoky flavor.
- Vegetables – Carrots and onions are classic in this dish.
- Garlic – Fresh garlic cloves add wonderful flavor.
- Wine – Dry red wine or Burgundy is best. Use a good quality brand. Helps tenderize the beef as it cooks.
- Beef base – We use Better than Bouillon. It’s a must-have product in our kitchen.
- Tomato paste – Adds rich depth of flavor and balances the sauce.
- Parsley & thyme – Use fresh if available. Adds a wonderful herby flavor.
- Flour – Helps thicken the sauce.
- Pearl onions – Available in the produce section or already peeled frozen.
- Mushrooms – Browned mushrooms are added near the end of braising the stew.
How to make Classic Beef Bourguignon
This elevated beef stew is a classic comfort dish. We love it served over roasted garlic mashed potatoes.
- Cook the bacon – In a Dutch oven, sauté the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.
- Dry beef – Pat the beef dry with clean, dry paper towels, as it will not brown properly if wet.
- Sear the beef – Let the bacon fat and oil heat up until very hot, almost smoking. Sauté a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.
- Season with salt & pepper – Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.
- Sauté carrots & onion – Brown the onion and carrots in the fat. Drain the cooking fat.
- Preheat the oven – Preheat the oven while you finish browning the meat.
- Coat beef with flour – Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally.
- Add the wine – Stir in the red wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley and thyme. Bring to a simmer then cover.
- Braise – Cook in the oven for 2 ½ to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sautéed mushrooms over the top of the stew, and put the lid back on.
Serve – Remove the pot from the oven and let sit for 10 minutes. Serve over mashed potatoes, boiled potatoes, or cooked rice.
Once you brown the stew beef and get everything, it simmers in your oven for a few hours. It’s a simple dish to create and goes well with roasted garlic mashed potatoes.
These cuts of beef work well; Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck. Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.
Red burgundy is the traditional wine used for beef Bourguignon. Pinot Noir or a dry red wine will work. Be sure it’s a quality brand.
More easy dinner recipes
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Boeuf Bourguignon
Equipment
Ingredients
Boeuf Bourguignon
- 8 slices bacon (chopped)
- 1 tablespoon olive oil
- 3 to 3 ½ pounds beef chuck or stew beef (cut into 2-inch pieces)
- 1 large yellow or white onion (peeled and sliced)
- 4-6 large carrots (peeled and sliced)
- salt and black pepper to taste
- ¼ cup all-purpose flour
- 3 cups dry red wine (Pinot Noir, Cabernet Sauvignon or Merlot)
- 2 ½ to 3 cups hot water
- 2 ½ teaspoons Beef base (Better than Bouillon)
- 1 tablespoon tomato paste
- 3-4 cloves garlic, smashed
- 1 teaspoon dried parsley (or fresh, finely chopped)
- 2 teaspoons dried thyme (or fresh)
- 1-2 tablespoons butter
- 18 to 20 pearl onions, peeled
- 1 pint baby portobella mushrooms, sliced
Instructions
Boeuf Bourguignon
- In a 6-quart enameled cast iron Dutch oven, saute the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.
- Pat the beef dry with paper towels, as it will not brown properly if wet.
- Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.
- Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.
- Brown the onion and carrots in the fat. Drain the cooking fat. Preheat the oven to 325 degrees F.
- Dissolve beef base in very hot water. Stir with a spoon to dissolve. Set aside.
- Return the beef and bacon to the Dutch oven.
- Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.
- Stir in the wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley, and thyme. Bring to a simmer then cover.
- Place the pot in the middle of the oven for 2 ½ to 3 hours, until the meat is tender.
- In a skillet over medium heat, melt the butter. Once the butter is hot and foamy cook add the mushrooms and cook until browned. Stir occasionally to coat them with butter as the cook.
- During the last 30 minutes of cooking, remove the lid, place the pearl onions and mushrooms over the top of the stew, and put the lid back on.
- Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.
Recipe Notes
Nutrition
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Maggie says
This dish is awesome ! Food for the soul ! So tasty rich and comforting x
Jessica Robinson says
Thank you so very much Maggie.
Laura says
Will it taste okay without the mustard? Anything I can sub for the mustard. Dislike mustard.
Jessica Robinson says
It’s dried mustard, not prepared. You can certainly just leave it out.
Ty says
Perfect for those fall and winter gloomy days. Made it for a family dinner, with my brother in law’s family, and everyone loved it. Everyone had seconds, even my 11 year old pickyish eater. Will be making again.
Jessica Robinson says
Thanks Ty!! So happy to hear you enjoyed this one. We love serving it with roasted garlic mashed potatoes or just plain white rice. Appreciate your comment!
EWilbur says
I made this today and it was sooo good! Everyone had seconds. Too full for thirds. Definitely putting this in my favorites. Thank you
Jessica Robinson says
Glad to hear you enjoyed this!
Lisa Hatfield says
My mouth is watering looking at this recipe Jessica!!! I LOVE this recipe, a delicious classic dinner using low cost stew beef….can’t wait to make this and keep some in the freezer!