Name: Beef Bourguignon (Beef Burgundy) Recipe
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 800g (1.6 lb) chuck beef, cut into 4-5 cm (2”) cubes; 150g (5 oz) bacon piece, cut into 1cm (1/2”) thick batons; 2 large carrots (~300g/10 oz), cut on an angle into 4-5 cm (2”) pieces; 16 pearl onions or small, round pickling onions; 200g (7 oz) mushrooms, halved (quartered if large); 3 garlic cloves, minced; 750 ml (25 oz) pinot noir or other red wine; 3 tbsp oil (olive, canola, or vegetable); 50g (3 tbsp) unsalted butter; 3 cups low sodium beef stock; 3/4 tsp salt; 1/2 tsp pepper; 1/4 tsp salt (additional for stew); 2 tbsp tomato paste; 6 tbsp plain/all-purpose flour; 1 bay leaf (fresh, substitute with dried if unavailable); 3 sprigs thyme; 2 tbsp chopped parsley for garnish

If you haven’t yet experienced the magic of a classic French stew, then you’re in for a real treat with this Beef Bourguignon (Beef Burgundy) Recipe. This dish is the epitome of comfort food—slow-simmered tender beef, deeply flavored by red wine and fresh herbs, with little bursts of sweetness from pearl onions and earthiness from mushrooms. Trust me, once you make it, you’ll understand why it’s called the mother of all stews. Stick around because I’m going to share tips and tricks to help your beef burgundy turn out absolutely perfect every time.

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Why You’ll Love This Recipe

Rich, Authentic Flavor: Slow cooking in red wine and fresh herbs builds a depth you just can’t get from shortcuts.
Tender, Melt-In-Your-Mouth Beef: The chuck beef cubes become so tender they practically fall apart—pure comfort with every bite.
Classic French Elegance: This dish is perfect for impressing guests or elevating a cozy family dinner.
Make-Ahead Friendly: The flavors improve dramatically when made a day or two in advance, so you’re rewarded for planning ahead.

A white bowl filled with two layers: the bottom layer is smooth, creamy mashed potatoes in a light yellow color, and the top layer is a rich, dark brown stew with chunks of tender meat, whole small onions, and thick slices of carrots, all coated in a shiny gravy. The stew slightly spills over the mashed potatoes, garnished with small sprinkles of green herbs. The bowl is placed on a white marbled surface with a folded cloth and a glass of red wine slightly visible in the background along with a detailed old-fashioned spoon in front of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, classic French stew, beef slow cooker recipe, French beef stew

Ingredients You’ll Need

Each ingredient in this Beef Bourguignon (Beef Burgundy) Recipe plays an essential role. Using good-quality chuck beef ensures tenderness, and the pinot noir wine lends that signature deep, fruity note. I always recommend fresh herbs and pearl onions when I can get them—they really enhance the traditional flavors.

Flat lay of fresh chuck beef cubes, two large carrots cut on an angle, a cluster of pearl onions, a fresh bay leaf, three sprigs of thyme, small white ceramic bowls of red wine, olive oil, tomato paste, plain flour, and minced garlic, whole uncracked eggs with clean shells, halved button mushrooms, thick batons of bacon, a small slab of unsalted butter, a bowl of rich beef stock, and a small pile of chopped fresh parsley all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef Bourguignon, Beef Burgundy, classic French stew, beef slow cooker recipe, French beef stew

Chuck beef: This cut is perfect for slow cooking, turning tender and flavorful without drying out.
Carrots: Cut at an angle for better texture and to soak up the stew’s rich sauce.
Pearl onions: These small onions add sweetness and a lovely bite—if fresh aren’t available, pickling onions work well too.
Bay leaf: Fresh is preferable, but dried works if necessary—just remember to remove before serving!
Thyme: Sprigs add that subtle earthy fragrance classic to beef bourguignon.
Pinot noir or red wine: The backbone of the sauce, choose a good drinking wine you’d enjoy sipping.
Oil (olive, canola, or vegetable): For searing the beef and veggies to lock in flavor.
Salt and pepper: To season each component perfectly.
Mushrooms: Halved or quartered depending on size, mushrooms add earthiness and soak up the sauce beautifully.
Bacon piece: Cut into batons for that smoky, savory punch that elevates the stew.
Unsalted butter: Adds richness and a silky finish to the sauce.
Garlic cloves: Minced for a gentle aromatic boost.
Tomato paste: Deepens the color and brings subtle sweetness and acidity.
Flour: To thicken the sauce just right so it clings beautifully to every bite.
Beef stock: Low sodium lets you control seasoning without overdosing on salt.
Chopped parsley: A fresh garnish that brightens up the final presentation.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love this classic Beef Bourguignon (Beef Burgundy) Recipe just as it is, but sometimes I like to tweak it based on what I have or who I’m cooking for. Feel free to make it your own by swapping a few things—you’ll get great results.

Vegetarian version: When I tried omitting the beef and bacon, substituting hearty mushrooms and smoked tofu, it created a deliciously different stew that still felt luxurious.
White wine substitution: If red wine isn’t your thing, a dry white wine can provide a lighter twist, though it won’t be quite as rich.
Slow cooker method: I’ve done the entire recipe in a slow cooker with great success—just sear the beef and bacon first, then add everything and cook for 6-8 hours on low.
Adding pearl onions later: For a milder onion taste and to keep their texture, add pearl onions near the end of cooking.

How to Make Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Sear the Beef and Render the Bacon

Start by patting your chuck beef cubes dry—that’s a crucial step to getting a good sear. Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat. In batches, brown the beef on all sides; don’t overcrowd the pan or you’ll steam the meat instead of searing it. Once browned, transfer the beef to a plate. Next, add the bacon batons to the pan and cook until crisp and fragrant, about 5 minutes. The rendered fat will add an amazing base for your stew.

Step 2: Cook Your Vegetables Separately

Using the same pan, add a little more oil if needed and toss in the carrots and pearl onions. Cook until they start to brown—this caramelization adds sweetness and complexity. Remove and set aside. Then, sauté the mushrooms until golden. Cooking all ingredients individually and properly caramelizing them is a trick I discovered that takes your Beef Bourguignon from “good” to “absolutely divine.”

Step 3: Build the Sauce Base

Sauté your minced garlic for about 30 seconds in the still-warm pan, careful not to burn it. Stir in the tomato paste for a minute to deepen those flavors. Then sprinkle the flour evenly and cook it for a couple of minutes, which is key to avoiding a raw flour taste and helping thicken the stew later.

Step 4: Deglaze and Simmer

Pour in the red wine slowly, scraping all those delicious browned bits off the bottom. Add the beef stock, bay leaf, thyme sprigs, salt, and pepper, then return the beef, bacon, and vegetables to the pot. Bring it to a gentle simmer, cover, and cook low and slow for about 2.5 hours. This is where patience pays off—don’t rush, and the meat will reward you with ultimate tenderness.

Step 5: Finish and Garnish

Once cooked, remove the bay leaf and thyme sprigs. Taste and adjust seasoning as needed. Sprinkle generously with chopped parsley for a burst of fresh color and lift. And just like that, your Beef Bourguignon (Beef Burgundy) Recipe is ready to make mouths water.

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Pro Tips for Making Beef Bourguignon (Beef Burgundy) Recipe

Dry Your Meat Well: This helps to get a perfect crust during searing, locking in flavor and juices.
Don’t Rush the Browning: I’ve learned that searing ingredients individually makes all the difference in flavor depth.
Choose a Drinkable Wine: Use a wine you love to sip because its flavor becomes concentrated in the sauce.
Make It Ahead: The stew tastes even better the next day as the flavors have time to marry—just reheat gently.

How to Serve Beef Bourguignon (Beef Burgundy) Recipe

A white bowl filled with a thick layer of creamy mashed potatoes at the bottom, smooth and pale yellow in color. On top, there is a rich layer of dark brown beef stew with chunks of tender beef, orange carrot pieces, and small round light brown onions, all covered in a glossy, thick brown gravy. Small green herbs are sprinkled on top, adding a bit of color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, classic French stew, beef slow cooker recipe, French beef stew

Garnishes

I like to keep it simple: a sprinkle of fresh chopped parsley adds a little brightness and a lovely contrast to the deep, rich stew. Sometimes, I add a tiny pat of butter at the end for extra silkiness just before serving.

Side Dishes

This Beef Bourguignon shines alongside creamy mashed potatoes or buttered egg noodles—the perfect vehicles to soak up that luscious sauce. For a lighter touch, crusty French bread or a simple green salad with vinaigrette balances the richness.

Creative Ways to Present

When serving for a special occasion, I’ve plated this stew in rustic individual cast iron cocottes. Adding a sprig of thyme on top makes it look restaurant-worthy and adds aroma at the table. It feels cozy, elegant, and a bit indulgent—perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Bourguignon is a treasure. I store it in an airtight container in the fridge and find that the flavors only deepen overnight. It keeps beautifully for up to three days, so you can enjoy second or third helpings without losing any charm.

Freezing

Freezing this stew works well too. After it cools completely, I portion it into freezer-safe containers or bags. It freezes for up to three months without losing texture, making it perfect for meal prep or busy nights when you want a comforting dinner ready fast.

Reheating

For reheating, I gently warm Beef Bourguignon on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water helps loosen the sauce if it thickened too much in the fridge. Avoid microwaves if possible, as slow gentle reheating preserves the tender texture best.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely, but chuck beef is ideal because it becomes tender when slow-cooked without drying out. Other cuts like brisket or short ribs can also work, but you might need to adjust cooking times based on the cut’s fat content and toughness.
What type of wine should I use if I don’t have Pinot Noir?

While Pinot Noir is classic for its light and fruity profile, you can use other dry red wines like Merlot or Cabernet Sauvignon. Just avoid sweet wines as they can alter the stew’s balance.
Is it okay to make Beef Bourguignon in a slow cooker?

Yes! I often use my slow cooker for convenience. Just make sure to sear the meat and bacon beforehand to develop flavor before adding everything to the cooker. Cook on low for about 6-8 hours for best results.
Can I prepare this recipe ahead of time?

Definitely. In fact, I highly recommend making it a day or two ahead so the flavors meld beautifully. Just reheat gently before serving.

Final Thoughts

This Beef Bourguignon (Beef Burgundy) Recipe has become one of my all-time favorites because it’s both comforting and elegant, perfect for creating memorable meals without fuss. I love the ritual of slow cooking and the amazing aromas that fill the kitchen—it’s like a warm hug in a bowl. Give it a try, take your time with each step, and I promise you’ll be rewarded with a dish your family and friends won’t stop raving about.