I’m sharing my Classic Beef Bourguignon Recipe, featuring tender beef in a glossy red wine sauce with pearl onions and mushrooms that will make you want to learn the secrets behind it.

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I never thought I’d get so obsessed with a French stew, but this Classic Beef Bourguignon keeps pulling me back. It’s loud, deep flavors make you want to know what happened in the pot, and there’s nothing shy about the beef chuck or the dry red wine that colors the whole thing.

As someone who tags recipes as Beef Bourguignon Recipe and often recommends it for a simple Fall Dinner, I still find little surprises in every spoonful. There’s a kind of stubborn comfort here, not cutesy, it just works, and i’m always tempted to serve it on repeat.

Ingredients

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Beef chuck: Rich in protein and iron, very filling, tastes deep after slow cooking.
Bacon: Adds smoky fat and salt, boosts umami, not great if you want lean.
Carrots: Bring sweet earthiness, vitamin A and fiber, balances the rich stew.
Onion: Caramelizes to sweetness, gives body and natural sugars, savory base.
Red wine: Adds acidity and tannin, deep fruit flavor, tenderizes meat when cooked.
Mushrooms: Earthy, soak up sauce, add umami and subtle meaty texture.
Butter: Finishes sauce silky, adds richness, helps glaze onions and mushrooms.
Thyme and bay leaf: Herbs add piney, savory notes, lift the stew’s flavor quietly.

Ingredient Quantities

3 lb beef chuck, cut into 2 inch cubes (about 1.4 kg)

6 oz bacon or salt pork, diced (about 170 g)

Salt and freshly ground black pepper, to taste

2 tbsp all purpose flour

2 tbsp olive oil

2 large carrots, peeled and cut into 1 inch pieces

1 large yellow onion, chopped

3 garlic cloves, minced

2 tbsp tomato paste

1 750 ml bottle dry red wine (Burgundy or Pinot Noir)

2 to 3 cups beef stock (about 480 to 720 ml)

2 tbsp Cognac or brandy, optional but recommended

2 to 3 sprigs fresh thyme or 2 tsp fresh thyme leaves

1 bay leaf

12 to 18 pearl onions, peeled

8 oz cremini or button mushrooms, halved or left whole (about 225 g)

2 tbsp unsalted butter

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Preheat oven to 325 F (163 C). Pat 3 lb beef chuck dry, season generously with salt and pepper, then toss with the 2 tbsp all purpose flour so pieces are lightly coated.

2. In a large heavy Dutch oven cook 6 oz diced bacon or salt pork over medium heat until fat renders and bacon is crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

3. Add 2 tbsp olive oil to the bacon fat if needed and brown the beef in batches so pieces get a good crust, about 3 to 4 minutes per side. Don’t crowd the pan or it will steam. Transfer browned beef to a plate as you go.

4. Add the chopped 1 large yellow onion and 2 large carrots to the pot and sauté until softened, about 6 minutes. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cook 1 to 2 minutes to deepen the flavor.

5. If using, pour in 2 tbsp Cognac and carefully flame or cook off the alcohol for a minute. Then pour in the full 750 ml bottle dry red wine, scraping up all the browned bits from the bottom. Return the beef and reserved bacon to the pot.

6. Add 2 to 3 cups beef stock just to mostly cover the meat, tuck in 2 to 3 sprigs fresh thyme (or 2 tsp leaves) and 1 bay leaf, season lightly with salt and pepper. Bring to a simmer on the stove.

7. Cover the pot and transfer to the oven, or keep simmering gently on the stove, cook until beef is very tender, about 2 1/2 to 3 hours. Check once or twice, skim excess fat from the surface if you want a cleaner sauce.

8. About 30 minutes before the stew is done, peel the 12 to 18 pearl onions (blanch them 1 minute in boiling water then slip off skins), and in a skillet melt 2 tbsp unsalted butter and sauté the pearl onions until lightly browned. In the same skillet brown the 8 oz mushrooms until golden. Add both mushrooms and onions to the pot for the last 20 to 30 minutes to absorb the sauce.

9. When meat and veggies are tender remove thyme stems and bay leaf. Taste and adjust salt and pepper. If the sauce is too thin reduce it uncovered on the stove until it coats the back of a spoon. Finish with a sprinkle of 2 tbsp chopped fresh parsley and serve hot with crusty bread or mashed potatoes.

Equipment Needed

1. Large heavy Dutch oven (5 to 7 qt) for browning and braising
2. Large skillet or frying pan for sautéing pearl onions and mushrooms
3. Sharp chef’s knife and sturdy cutting board for chopping meat and veg
4. Tongs and a slotted spoon for turning meat and removing bacon or onions
5. Wooden spoon or heatproof spatula to scrape up browned bits and stir
6. Measuring cups and measuring spoons for flour, wine, stock and seasonings
7. Large bowl and slotted spoon or colander for blanching and peeling pearl onions
8. Oven mitts or pot holders plus a plate or tray to hold browned beef while you work

FAQ

How long do I cook the bourguignon and at what temperature? A: After browning the beef and veggies, either simmer gently on the stovetop for about 2.5 to 3 hours or bake in a 325°F (160°C) oven for 2.5 to 3.5 hours, until the beef is fork tender. Check at 2 hours, different cuts cook a little different.

Can I use another wine if I dont have Burgundy or Pinot Noir? A: Yes, use any dry, medium bodied red like Merlot or a softer Cabernet Franc. Avoid very tannic, young Cabernets, they can overpower. If you want no alcohol, replace wine with equal parts low sodium beef stock plus 1 tablespoon red wine vinegar per cup of wine.

My sauce is too thin, how do I thicken it? A: Simmer uncovered to reduce and concentrate the sauce, or whisk in a small beurre manié (equal parts soft butter and flour kneaded together) a little at a time until it thickens. A cornstarch slurry works too, but add gradually and simmer until glossy. Remember flour dredging the beef before browning helps thicken naturally.

Whats the quickest way to peel pearl onions? A: Blanch them 30 to 60 seconds in boiling water, then plunge into ice water and the skins slip off easily. You can also trim the root and squeeze them out, or buy frozen peeled pearl onions if youre short on time.

Can I make this ahead or freeze it? A: Definitely. Flavors actually improve after a day. Refrigerate up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge, reheat gently on the stove or in a 325°F oven, add a splash of stock if the sauce has thickened too much.

Any tips for better browning and flavor? A: Pat the beef dry before seasoning, dont crowd the pan, brown in batches over medium high heat so you get a deep crust. Render the bacon first and use that fat, and cook mushrooms separately in butter until golden so they dont get soggy. Taste for salt near the end because bacon and stock add salt.

Classic Beef Bourguignon Recipe Substitutions and Variations

Beef chuck: swap for beef short ribs, brisket, or pre-cut stew meat. Short ribs give a richer, gelatinous sauce; brisket needs the same low slow time but can be a bit fattier. If you use stew meat, it saves prep but may be less tender and may need shorter sear time.
Bacon or salt pork: use pancetta, guanciale, or smoked turkey bacon. Pancetta/guanciale give the same porky, salty depth, just keep an eye on salt if theyre cured more strongly.
Dry red wine: replace with equal parts beef stock plus 2 tbsp red wine vinegar or 1 tbsp balsamic and 1 cup unsweetened grape or cranberry juice for body. This keeps acidity and fruitiness if you need a non alcoholic option.
Pearl onions: use small shallots, cocktail onions, or regular yellow onions cut into chunks. Shallots are sweeter and more delicate, regular onions give more onion flavor and may need a little longer to soften.

Pro Tips

1) Sear good and fast, in batches. Pat the meat dry, get the pan screaming hot and don’t crowd it or you’ll just steam instead of getting that deep brown crust — that crust is where most of the flavor lives, so take the time.

2) Save and use the bacon fat, but crisp the bacon separately then drain it well. The rendered fat gives flavor, but burnt fat will ruin the sauce, so keep the heat steady and add fresh oil if the pan looks scorched.

3) Add the mushrooms and pearl onions late and brown them on their own first. They pick up way more flavor if they get some direct heat instead of stewing for hours, and they’ll keep a nicer texture.

4) Finish the sauce properly: skim excess fat, reduce it to thicken or whisk in a small beurre manié (equal parts butter and flour) if you need speed, and finish with a knob of cold butter and fresh parsley for shine. If you can, make it a day ahead — it tastes even better after resting in the fridge overnight.