Made with well-browned chuck roast, bacon, mushrooms, pearl onions, red wine, and beef stock, this beef bourguignon is a classic slow-cooked dinner that delivers deep, rich flavor. Everything simmers together in a Dutch oven until the beef is fork-tender and the sauce turns thick and glossy. It’s a hearty, comforting meal that’s meant to be served with mashed potatoes, noodles, or plenty of bread.
Inspired by Julia Child’s Beef Bourguignon Recipe
Beef Bourguignon is what you make when you want something that tastes slow-cooked, rich, and worth every bit of effort. The beef turns tender, the sauce thickens into something bold and deep, and the whole pot settles into a meal that feels steady and reliable. If you want a dinner that earns its place at the table, this is it.
Fantastic Beef Bourguignon starts with one thing: properly browned beef. If you skip that step, the stew tastes flat. Take the time to dry the meat and brown it well, and you’ll get the flavor you came for. In this recipe the mushrooms and onions are cooked separately and then added with the beef at the very end, giving it a deep, complex flavor.
You’ll feel like you’re at a French Bistro in Paris.
Let the wine and stock cook down slowly. That’s how the sauce turns glossy and rich enough to coat a spoon. Patience isn’t optional, here. It’s required for a rich, layered flavor. This is one of those meals that you’ll want to make when you’re not in a hurry.
When it’s done, the beef is tender, the sauce is balanced, and the whole pot smells like slow-cooked comfort food. Serve it over creamy mashed potatoes, buttered noodles, or rice and then add some homemade bread to soak up the sauce.
The Main Flavors in Beef Bourguignon
This recipe is a labor of love but the result tastes better than anything rushed or basic. Make sure to check the recipe card for all the details.
- Chuck Roast: Well-marbled chuck is ideal. Have the butcher cut it into pieces to save some time.
- Red Wine: The wine does not make the finished dish taste boozy. As it cooks, the alcohol burns off and leaves behind a deep, savory flavor that gives the sauce its backbone. You don’t need an expensive bottle here. Use something dry that you’d drink. Something like Cabernet Sauvignon, Merlot, or Burgundy would work. If you don’t cook with wine, replace it with beef stock.
- Pearl Onions: They add sweetness and texture, but the dish will still work if you can’t find them. You can skip them or replace them with sliced yellow onions without compromising the overall result. If you can’t find fresh, sometimes I can find frozen ones.
The Method Behind This Slow-Cooked French Classic
Step One: Build the Base
Proper browning: Make sure the beef is dry and not crowded in the pot. You’re looking for a deep brown crust, not gray meat. Brown in batches if needed.
Step Two: Add Wine, Stock, And Aromatics
Liquid level: The meat should be mostly covered but not swimming. Too much liquid thins the sauce instead of building it.
Step Three: Slow-Cook Until Tender
Cover and bake until the beef pierces easily with a fork.
Doneness check: When the fork slides in without resistance, it’s ready. If it still feels tight, give it more time. This recipe is forgiving.
Step Four: Brown The Pearl Onions and Mushrooms
Step Five: Strain And Thicken The Sauce
Why strain: Straining removes excess fat and solids, giving you a smoother, more concentrated sauce that coats the meat properly.
Take your time with this one and let the pot do the work. When it’s ready, you’ll have a dinner that will even impress your mother-in-law!
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Rich Beef Bourguignon with Bacon, Mushrooms, and Red Wine
Ingredients
- 6 ounces bacon chopped into 1 ½ inch pieces
- 1 tablespoon olive oil
- 3 lbs chuck roast or stewing beef, cut into 2-inch cubes
- 1 carrot sliced
- 1 onion chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons flour
- 3 cups red wine 1 750 ml bottle
- 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 teaspoon thyme fresh
- 1 bay leaf crumbled
Braised Onions
- 18 small white pearl onions up to 24, peeled or (1 cup frozen)
- 1 ½ tablespoons butter
- 1 ½ tablespoons olive oil
- ½ cup red wine substitute beef broth
- salt and pepper to taste
- ½ bay leaf
Equipment
Instructions
- Pre heat oven to 425º.
- Saute bacon in oil in a Dutch oven over moderate heat until lightly brown. Remove to a plate and set aside. Pat the beef dry with paper towels. When the fat is almost smoking, add beef to the pan, a few pieces at a time, and brown on all four sides. Remove from the pan and add carrots and onions and cook until the onions have softened, about 5-7 minutes.
- Return beef and bacon to the pan with the chopped onions and carrots and add salt and pepper. Sprinkle with flour, stir to combine. Set the Dutch oven, uncovered in the oven. Cook for 4 minutes, stir and cook an additional 4 minutes. Remove from the oven and lower the oven to 325º.
- Place the Dutch oven back on the stove over moderate heat and add wine and enough stock to barely cover the meat. Add tomato paste, garlic and herbs. Bring to a simmer, about 5 minutes. Cover and set on the lower rack in the preheated oven. Cook slowly for 2 ½ to 3 hours or until the meat is tender, when a fork pierces it easily.
Braised Onions
- While the meat is cooking, heat butter and oil in a skillet over moderate heat and sauté the pearl onions, rolling them so they brown as evenly as possible, about 10 minutes. Once browned, add ½ cup of red wine, season with salt and pepper and add herbs. Cover and simmer slowly for 40-50 minutes until they are tender and most of the liquid has evaporated. Set aside.
Mushrooms
- In a large skillet, heat butter and oil until bubbly. Add mushrooms that have been dried with a paper towel and do not crowd them in the pan. Toss and shake the pan for 4-5 minutes. Once they are lightly browned remove from the pan. Do these in batches. Set aside.
- When the meat is done, pour the contents of the casserole into a colander set over a saucepan. Return the beef mixture to the dutch oven and add onions and mushrooms to the top.
- In the saucepan, skim off any fat from the surface and simmer, cooking until it has slightly thickened, enough to coat the back of a spoon. If too thin, boil it down rapidly. If too thick, add some stock. Once slightly thickened, pour over the beef. Place casserole dish on stove and bring to a simmer.
- If making in advance, combine and let it cool before refrigerating. When ready to serve, simmer covered very slowly for 10 minutes.
Barbara’s Tips + Notes
- Proper browning: Dry the beef well and avoid crowding the pot. You’re looking for a deep brown crust, not gray meat. Brown in batches if needed.
- Liquid level: The liquid should mostly cover the meat.
- Doneness check: When the beef pierces easily with a fork, it’s ready. If it still feels firm, give it more time.
- Mushroom browning: Dry mushrooms thoroughly and cook in batches so they brown instead of steaming.
- Why strain the sauce: Straining removes excess fat and solids, giving you a smoother, more concentrated sauce that coats the meat.
Nutrition
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