Name: Classic Beef Bourguignon
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2.5 lbs beef chuck or stewing beef, cut into large chunks; Salt and black pepper, to taste; 1/4 cup all-purpose flour; 2 tablespoons olive oil or butter; 1 large yellow onion, chopped; 3 carrots, peeled and sliced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 cups red wine (Burgundy or Pinot Noir recommended); 2 cups beef broth; 2 bay leaves; 3–4 sprigs fresh thyme; 1 cup pearl onions (optional); 1 lb mushrooms, halved or quartered; Chopped fresh parsley, for garnish

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Classic Beef Bourguignon is a rich, slow-cooked French stew made with tender chunks of beef simmered in red wine, beef broth, and aromatic herbs. I cook it low and slow with carrots, onions, garlic, and mushrooms, creating a deeply flavorful dish that’s both elegant and comforting. It’s the kind of meal I love to make when I want something warm, satisfying, and timeless.

Why You’ll Love This Recipe

I love how this dish transforms simple ingredients into something luxurious and deeply satisfying. The long, slow simmer makes the beef unbelievably tender, and the red wine sauce develops a richness that’s hard to beat. Whether I serve it on a chilly evening or during a gathering, it always feels like a special occasion on a plate.

Ingredients

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

Beef chuck or stewing beef (cut into large chunks)
Salt
Black pepper
All-purpose flour
Olive oil or butter
Yellow onion
Carrots
Garlic
Tomato paste
Red wine (Burgundy or Pinot Noir works well)
Beef broth
Bay leaves
Fresh thyme
Pearl onions (optional)
Mushrooms (halved or quartered)
Fresh parsley (for garnish)

Directions

I start by seasoning the beef with salt and pepper, then toss it lightly in flour to help build a rich base for the sauce.
In a large Dutch oven, I heat some oil and sear the beef in batches until browned on all sides, then set it aside.
In the same pot, I sauté chopped onions and carrots until they begin to soften, then stir in the garlic and tomato paste for extra depth.
I return the beef to the pot and pour in the red wine and beef broth until the meat is just covered.
I add bay leaves and thyme, then bring the mixture to a simmer. Once bubbling gently, I cover the pot and transfer it to a 325°F (160°C) oven.
I let it cook for 2.5 to 3 hours, until the beef is fork-tender and the sauce is thickened.
While the stew simmers, I sauté mushrooms and pearl onions in a skillet until browned and tender, then add them to the pot during the last 30 minutes of cooking.
Once everything is tender and well blended, I remove the herbs, adjust the seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 25 minutes
Cook time: 3 hours
Total time: Around 3 hours and 30 minutes

Variations

Sometimes I add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the wine. When I want a slightly lighter sauce, I use less wine and more broth. I’ve also added root vegetables like parsnips or turnips for a heartier stew. And for a shortcut version, I occasionally use a slow cooker for convenience.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it even better the next day. To reheat, I gently warm it on the stovetop over medium-low heat or place it in a 300°F (150°C) oven until hot. I freeze any extra portions for up to 3 months, thawing them overnight before reheating.

FAQs

What kind of beef should I use for Bourguignon?

I always go with well-marbled cuts like chuck roast or stewing beef. They become incredibly tender with slow cooking.

Can I make it without wine?

Yes. I replace the wine with more beef broth and add a splash of red wine vinegar or balsamic to mimic some of the depth wine brings.

What’s the best pot to cook this in?

I use a heavy-bottomed Dutch oven. It retains heat well and works perfectly for both stovetop searing and oven braising.

Can I make this ahead of time?

Absolutely. I often make it a day ahead—it tastes even better after the flavors have had time to develop. I store it in the fridge and reheat gently before serving.

What can I serve it with?

I like serving it over mashed potatoes, buttered egg noodles, or crusty bread to soak up the rich sauce. Polenta and rice also work beautifully.

Conclusion

Classic Beef Bourguignon is a dish I turn to when I want warmth, richness, and comfort in every bite. It’s slow food at its finest—deeply flavored, tender, and perfect for sharing. Whether I’m making it for a holiday meal or just a cozy dinner at home, this recipe never fails to impress.