Beef Bourguignon Recipe with Tender Beef and Red Wine Sauce

This beef bourguignon recipe turns beef chuck, bacon, mushrooms, and red wine into a cozy dinner with a rich, savory sauce. The beef cooks slowly until fork-tender, while buttery pearl onions add a little sweetness to every spoonful.

When my husband and I visited Paris, France a couple years ago, beef bourguignon quickly became one of our favorite dishes. We ordered it so often during our trip! We loved it so much that I developed my own beef bourguignon recipe, and it's since become one of the most-requested dinners in our house. With tender beef, hearty vegetables, and a rich red wine sauce, it's easy to understand why!

What Is Beef Bourguignon?

Beef bourguignon, also called boeuf bourguignon or beef Burgundy, is a French beef stew braised in red wine. This version combines beef chuck with bacon, carrots, mushrooms, pearl onions, and fresh herbs. Browning the meat first builds flavor, and slow cooking gives the beef time to become tender.

How My Recipe Compares to Traditional Beef Bourguignon

Like the classic beef bourguignon recipe from Le Cordon Bleu, my version combines beef, red wine, aromatics, mushrooms, and pearl onions. Both recipes use tomato paste and flour, and both cook the mushrooms and onions separately before adding them to the finished stew-a traditional technique that helps preserve their texture.

My version takes a more relaxed approach to preparation. Compared with Le Cordon Bleu's recipe, I skip the 24-hour marinade, use beef broth instead of brown veal stock, and keep the carrots and onions in the sauce rather than straining them out. I also simmer the bacon with the beef instead of adding the lardons at the end. Three tablespoons of tomato paste, fresh rosemary, and optional shallots round out my family's favorite version of this French comfort food.

Why You'll Love This Recipe

• Simple steps: Brown, simmer, and finish with sautéed vegetables.
• Two cooking methods: Use the oven or a gentle stovetop simmer.
• Make-ahead friendly: Prepare it a day early and reheat before dinner.
• Worth the wait: Most of the cooking time is hands-off.

What You'll Need to Make Beef Bourguignon

Ingredients for Beef Bourguignon

Servings: 6  

Prep: About 30 minutes  

Active cooking: About 30 minutes  

Braising: 1½-3 hours, or longer if needed for tenderness  

Total: About 2½-4 hours

For the Beef Stew

• 7 ounces bacon (200 g), chopped
• 2¼ pounds beef chuck, cut into 2-inch chunks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 large onion, thinly sliced
• 2 garlic cloves, peeled and smashed
• 2 carrots, sliced diagonally
• 2 tablespoons butter (30 g)
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine (about 710 ml)
• ½ cup beef broth (120 ml), plus more as needed
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 small sprigs fresh rosemary

For the Mushroom and Onion Finish

• 9 ounces button mushrooms (250 g), halved or quartered
• 3 small shallots, sliced, optional
• 12 ounces pearl onions, fresh and peeled or frozen, optional but classic
• 2 tablespoons butter (30 g)
• A splash of water or extra broth, as needed

Ingredient notes: Beef chuck suits this long, gentle cooking method. Cremini mushrooms can replace button mushrooms, and pancetta can replace bacon. The recipe uses 4 tablespoons butter total. A 750 ml wine bottle contains slightly more than 3 US cups; measure 3 cups for this version.

The Best Wine for Beef Bourguignon

Choose a dry red wine you enjoy drinking. Pinot Noir is a classic choice; Côtes du Rhône or Merlot also work well. Skip sweet wines, which change the balance of the sauce. For a milder wine flavor, replace up to 1 cup of the wine with additional beef broth.

How to Make Beef Bourguignon

A large Dutch oven with a lid lets you brown the meat and braise it in the same pot. Have a large skillet, sharp knife, and wooden spoon ready, too.

1. Brown the Bacon and Beef

Pat the beef dry and season with salt and pepper. Heat 1 tablespoon olive oil in the Dutch oven over medium heat. Cook the bacon until browned, then transfer it to a plate, leaving the drippings behind.

Sear the beef in batches, adjusting the heat as needed, until well browned. Transfer it to the plate. Leave space between pieces so they brown instead of steam.

2. Build the Sauce

Lower the heat slightly. Add the sliced onion, carrots, garlic, and 2 tablespoons butter. Cook until the onion begins to soften and lightly color.

Return the beef and bacon to the pot. Stir in the tomato paste, then sprinkle in the flour and cook, stirring, for 2 minutes. Pour in the wine and broth, scraping up the browned bits. Add extra broth if needed to mostly cover the meat.

Bundle the thyme, bay leaves, and rosemary in cooking cheesecloth, tie with kitchen twine, and add once to the pot. Alternatively, add the herbs loose and remove the stems and bay leaves before serving.

3. Cook Until Fork-Tender

Bring to a gentle simmer and cover.

• Oven: Cook at 350°F (180°C) conventional or 320°F (160°C) convection for about 2-3 hours.
• Stovetop: Maintain a very low simmer. Start checking at 1½-2 hours; 2-inch chuck pieces may need 3 hours or longer.

Check occasionally and add broth if needed. The sauce should barely bubble; reduce the heat if it boils vigorously. The beef is ready when a fork slides in easily.

4. Cook the Mushrooms and Onions

During the last 25-30 minutes, heat the remaining tablespoon olive oil in a skillet. Sauté the mushrooms until browned, then set aside.

Add the remaining 2 tablespoons butter, pearl onions, optional shallots, and a splash of water or broth to the skillet. Cover and cook gently until tender, adding liquid as needed. Fresh pearl onions may take about 15-20 minutes; frozen ones may cook faster. Uncover to evaporate excess liquid and lightly brown the onions.

5. Finish and Serve

Remove the herb bundle or loose herb stems and bay leaves. Stir in the mushrooms, pearl onions, and shallots. Warm through, taste, and adjust the seasoning.

If the sauce is thin, remove the tender beef temporarily and simmer the sauce uncovered until it lightly coats a spoon. Return the beef before serving.

What to Serve with Beef Bourguignon

Mashed potatoes, buttered egg noodles, and crusty bread all soak up the red wine sauce. My homemade buttermilk biscuits are another cozy option. Add a crisp green salad to round out dinner.

For another comforting meal to add to your menu, try my chicken pot pie soup.

Make Ahead and Storage

Beef bourguignon is a lovely make-ahead dinner because the flavors develop as it rests overnight. For the best vegetable texture, sauté the mushrooms and onions just before serving.

Divide leftovers into shallow containers and refrigerate within 2 hours; don't leave the entire pot out to cool completely. Keep refrigerated for 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of broth until the beef reaches 165°F. These cooling and reheating steps follow USDA leftover safety guidance.

Beef Bourguignon FAQs

Why Is My Beef Still Tough?

It usually needs more time. Keep the pot covered at a gentle simmer, check the liquid level, and cook until fork-tender. Use tenderness, rather than the clock alone, as your guide.

Can I Make Beef Bourguignon in a Slow Cooker?

Yes. Brown the bacon and beef and prepare the sauce as directed, then transfer to a slow cooker. Cook on low for about 7-8 hours, or until tender. Add the separately cooked mushrooms and onions at the end. The sauce may need reducing in a saucepan because slow cookers retain more moisture.

Can I Make It Without Wine?

For a wine-free beef stew, replace the wine with beef broth and add 1-2 teaspoons balsamic vinegar, adjusting to taste. It will have a different flavor from traditional beef bourguignon but still makes a hearty dinner.

More Dinner Recipes to Try!

There's something so comforting about gathering around the table for a warm, homemade meal. Here are a few more of my dinner recipes to add to your meal plan:

• Meatloaf with BBQ Glaze - Tender meatloaf with a sweet and tangy glaze that makes every bite delicious. Add mashed potatoes, and dinner is ready!
• Creamy Tuscan Chicken - With sun-dried tomatoes, spinach, and a creamy Parmesan sauce, this chicken deserves a little extra bread on the side for dipping.
• Oven Baked Gnocchi - Love spinach and artichoke dip? Try those cozy flavors tucked into a creamy, cheesy gnocchi dinner!
• Instant Pot Butter Chicken - Warm spices and a creamy tomato sauce make this such a satisfying meal. Serve it over rice with naan to scoop up the sauce.
• Easy Baked Spaghetti - Give spaghetti night a cozy baked twist with this hearty pasta dish. It's a delicious way to switch up your dinner routine!

Bring a little Paris-inspired comfort to your dinner table! Save this beef bourguignon recipe for a cozy Sunday dinner or your next date night at home-and have some crusty bread ready for that rich red wine sauce. If you make it, leave a star rating and comment below, then share your creation on Instagram and tag @hipmamasplace with #hipmamasplace. I'd love to see what's cooking in your kitchen!

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Beef Bourguignon Recipe with Tender Beef and Red Wine Sauce

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• Author: Jocelyn Brown
• Total Time: 0 hours
• Yield: 6 servings 1x

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Description

This beef bourguignon recipe features tender beef chuck, bacon, mushrooms, and pearl onions slow-cooked in a rich red wine sauce. Make this comforting French beef stew in the oven or on the stovetop, and serve with mashed potatoes, buttered noodles, or crusty bread.

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Ingredients

Scale 1x2x3x

7 oz bacon (200 g)

2.25 pounds beef chuck, cut into 2” square chunks

1 large onion, thinly sliced

2 garlic cloves, whole and smashed flat 

2 carrots, sliced diagonally 

2 tablespoons butter (30 g) 

3 tablespoons tomato paste 

2 tablespoons all-purpose flour 

3 cups red wine (750 ml) 

3 sprigs thyme 

2 bay leaves 

2 small sprigs rosemary 

½ cup beef broth, more as needed (120 ml) 

2 tablespoons olive oil 

9 ounces button mushrooms. halved or quartered (250 g) 

3 small shallots, sliced (optional)

12 ounces white pearl onions, frozen or fresh, peeled (optional but classic)

2 tablespoons butter (30 g)

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Instructions

Pat the beef dry and cut it into roughly 2-inch (5 cm) chunks. Season all sides generously with salt and black pepper.

Place a large Dutch oven over medium heat and add a drizzle of olive oil. Add the bacon and cook until the fat is rendered and the pieces are nicely browned. Transfer the bacon to a plate, leaving the drippings in the pot.

Working in batches so the meat browns instead of steams, sear the beef in the hot bacon fat until each piece has a deep golden crust. Remove the beef to the plate with the bacon.

Lower the heat slightly and add the onion, carrots, smashed garlic, and 2 tablespoons butter. Cook for several minutes, stirring, until the onions begin to soften and lightly color.

Return the beef and bacon to the pot. Stir in the tomato paste until it coats the meat. Sprinkle the flour over everything and cook, stirring constantly, for about 2 minutes so the flour loses its raw taste and starts thickening the base. 

Pour in the red wine and beef broth, scraping the bottom of the pot to loosen all the flavorful browned bits. The liquid should mostly cover the meat; add a little more broth if needed. Add the thyme, bay leaves, and rosemary. 

Add the fresh herbs, wrapped in cheesecloth and tied with cooking twine. This is called a bouquet garni. If using dried herbs, add them now.

Bring the pot just to a gentle simmer, then cover.

For oven cooking: place in a 320°F (160°C convection) or 350°F (180°C conventional) oven and cook for 2 to 3 hours.

For stovetop cooking: keep at a very low simmer for about 1½ to 2 hours.

The sauce should barely bubble; avoid a hard boil, which can toughen the beef. Stir occasionally.

About 15 minutes before the stew is done, heat olive oil in a skillet and sauté the mushrooms until browned and slightly crisp around the edges. Set aside.

In the same skillet, add the shallots and pearl onions with a splash of water or wine, along with the remaining 2 tablespoons of butter. Cover and cook gently until the shallots are tender and lightly caramelized. Set aside.

Remove the pot from the oven if using the oven method.

Stir the mushrooms and shallots into the stew just before serving so they stay distinct and glossy in the sauce. 

Remove the fresh herbs.

Serve hot right from the Dutch oven, or serve on a large, deep platter. Serve with mashed potatoes, buttered noodles, or crusty bread.

• Prep Time: 30 minutes
• Cook Time: 1 ½ to 3 hours, including overn and simmer time, depending on method
• Category: Main Dishes
• Method: Braising (oven or stovetop)
• Cuisine: French