Name: Classic 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; 2 large carrots (~300g/10oz), cut on an angle into 4-5 cm / 2” pieces; 16 pearl onions or small pickling onions; 1 bay leaf, fresh (or dried); 3 sprigs thyme; 750ml/25 oz pinot noir or other red wine; 3 tbsp oil (olive, canola or vegetable); 3/4 tsp salt; 1/2 tsp black pepper; 200g/7oz mushrooms, halved (quarters if large); 150g/5oz bacon piece, cut into 1cm / 1/2” thick batons; 50g/3 tbsp unsalted butter; 3 garlic cloves, minced; 2 tbsp tomato paste; 6 tbsp plain/all purpose flour; 3 cups beef stock (low sodium), preferably homemade; 1/4 tsp salt; 2 tbsp chopped parsley, for garnish

If you’re after a soul-warming, rich, and utterly delicious meal, you’ve got to try my Classic Beef Bourguignon (Beef Burgundy) Recipe. I absolutely love how this dish combines tender beef, hearty vegetables, and a deep, flavorful red wine sauce that’s perfect for cozy dinners. When I first tried to make Beef Bourguignon, I thought it was only for fancy chef types, but I discovered this trick to make it approachable, comforting, and completely doable at home. So stick around—I’ll walk you through every step to make sure your dinner turns out absolutely fan-freaking-tastic.

💙

Why You’ll Love This Recipe

Deep, Complex Flavors: Slow-cooked beef with wine and herbs creates a sauce that’s rich and satisfying beyond words.
Make-Ahead Friendly: This stew tastes even better the next day, so you can prep in advance without stress.
True French Classic: Authentic ingredients and traditional techniques bring a taste of Burgundy right to your kitchen.
Perfect for Any Occasion: Whether it’s a weeknight dinner or a weekend gathering, this dish impresses every time.

A large pot filled with a thick, dark brown stew containing visible chunks of browned meat, orange carrot slices, small whole pearl onions, and mushrooms, all coated in a shiny sauce. The stew is being stirred by a wooden spoon positioned on the right side inside the pot. The pot sits on a white marbled surface with a textured background of light fabric. Photo taken with an iphone --ar 2:3 --v 7 - Beef Bourguignon, Beef Burgundy, Classic Beef Stew, French Beef Stew, Hearty Red Wine Beef Dish

Ingredients You’ll Need

The star ingredients in this Classic Beef Bourguignon (Beef Burgundy) Recipe all come together to create that classic French stew magic, balancing tender beef with aromatic vegetables and a splash of wine that brings it all to life. Here’s what you’ll want to have on hand before you start.

Flat lay of a thick slab of chuck beef cut into chunky cubes with visible marbling of fat, two large fresh carrots cut diagonally into chunky pieces, a cluster of small round pearl onions with pale glossy skins, three fresh green sprigs of thyme, a single fresh bay leaf with a smooth deep green surface, a handful of halved cremini mushrooms with light brown caps, a piece of raw bacon cut into thick batons showing pink meat and white fat, three whole garlic cloves with clean white papery skins, a small mound of smooth red tomato paste on a white ceramic plate, a small white bowl filled with plain all-purpose flour, a small white bowl containing golden olive oil, a small white bowl holding deep red pinot noir wine, a small white bowl of rich brown homemade beef stock, and a small pile of freshly chopped bright green 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 Beef Stew, French Beef Stew, Hearty Red Wine Beef Dish

Chuck beef: Look for beef with good marbling – this fat means juicy, tender meat after slow cooking.
Carrots: Cut on an angle for perfect bite-sized pieces that hold shape but get tender.
Pearl onions or pickling onions: These add a lovely sweetness; soaking them makes peeling a breeze.
Bay leaf and thyme: Classic herbs that infuse the stew with subtle earthiness.
Red wine (Pinot Noir preferred): Don’t stress about expensive bottles—a decent affordable wine works wonders here.
Oil (olive or vegetable): For browning beef and sautéing vegetables.
Salt and pepper: To perfectly season the beef and the stew itself.
Mushrooms: Adds a lovely umami flavor and texture to the dish.
Bacon piece: Cut into batons, bacon fattiness adds smoky depth to the sauce.
Unsalted butter: For richness when cooking carrots and building the sauce base.
Garlic cloves: Minced for a warm aromatic boost.
Tomato paste: Adds body and a slight tang to balance flavors.
Flour: Helps thicken the sauce beautifully without lumps if added carefully.
Beef stock: Homemade is best if you can – it makes a huge difference in flavor depth.
Chopped parsley: For a fresh, vibrant garnish that brightens the stew.

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 like to keep this Classic Beef Bourguignon (Beef Burgundy) Recipe pretty traditional because that’s where the magic is, but feel free to make tweaks that suit your taste or dietary needs. Here are a few ideas I’ve played around with over time.

Variation: For a gluten-free version, swap the plain flour for a gluten-free blend – just adjust the amount slightly for thickening power. I did this for a friend’s dinner once, and no one noticed!
Variation: Try adding a splash of brandy or cognac right after browning the beef for an extra layer of flavor – just be careful as the flames can flare up!
Variation: Use baby potatoes or pearl onions only instead of carrots for a different texture combo – perfect if you love those tender roasted onions.
Variation: Leave out the bacon if you want a leaner stew, but I recommend adding a smoky paprika or smoked salt to keep that deep flavor.

How to Make Classic Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Marinate the Beef for Maximum Flavor

This is where the magic begins. I always refrigerate the beef, carrots, onions, bay leaf, thyme, and plenty of good red wine — Pinot Noir if you can grab it — overnight. This step isn’t just fancy; it really infuses the meat with flavor and tenderizes it for melt-in-your-mouth results. I learned that skipping the marinade made my stew lackluster, so don’t skip this step if you want the authentic richness.

Step 2: Reduce Your Wine for a Flavor Boost

Once your beef is marinated, pour that wine into a saucepan and simmer it down by half. This intensifies the fruity depth and removes some of the alcohol. When I tried this for the first time, I noticed a huge difference in how the sauce tasted – richer and less sharp. Plus, skimming impurities off as it simmers really keeps your sauce clear and clean in flavor.

Step 3: Brown the Beef and Vegetables Properly

Pat your beef dry to ensure it browns evenly — wet meat just steams and won’t get that delicious crust. I brown the beef and veggies in batches in a heavy oven-proof pot, keeping the color nice and golden. It’s tempting to crowd the pan but resist it! The caramelized bits make the sauce taste incredible. Don’t forget the bacon; those savory little batons add an amazing smoky backdrop.

Step 4: Build the Sauce and Slow-Cook

After browning, add butter, carrots, garlic, and tomato paste. Then sprinkle in flour and stir it all so no lumps form. Next, gradually pour in your beef stock and reduced wine – this slow addition prevents clumping. The whole mixture goes into the oven to slowly cook, which frees you from constant stirring and lets everything get beautifully tender over time. I usually aim for about 2.5 hours total – that’s the sweet spot for fall-apart beef!

Step 5: Add Mushrooms and Onions Midway

Halfway through cooking, pop in the sautéed mushrooms and onions. This timing keeps their texture just right – tender but not mushy. I remember the first time I added them too early, and they disappeared into the stew, so this little tip keeps the dish balanced and beautiful.

Step 6: Final Seasoning and Rest

When your stew is ready, taste the sauce carefully before serving—it’s the moment to add any extra salt or pepper. This matters because bacon saltiness and homemade beef stock vary widely, and seasoning will make or break the dish. If you can, let the stew rest overnight in the fridge. I promise you, your patience will be rewarded with intensified flavors and an even more luxurious mouthfeel.

👨‍🍳

Pro Tips for Making Classic Beef Bourguignon (Beef Burgundy) Recipe

Dry Your Beef Thoroughly: Wet beef won’t brown well—patting it dry is worth the extra effort for that gorgeous sear.
Don’t Crowd the Pan: Browning in batches ensures caramelization, which layers flavor deep into the stew.
Use Affordable Wine: Buy good but inexpensive red wine; cooking concentrates flavor, so no need to break the bank.
Taste and Adjust Salt Last: Ingredients vary in salt, so seasoning at the end prevents over-salting your masterpiece.

How to Serve Classic Beef Bourguignon (Beef Burgundy) Recipe

Classic Beef Bourguignon (Beef Burgundy) Recipe - Serving

Garnishes

I love topping this stew with freshly chopped parsley for a burst of color and freshness that cuts through the richness. Sometimes I add a sprinkle of cracked black pepper or a tiny drizzle of good olive oil to finish. These simple touches make a big difference visually and flavor-wise!

Side Dishes

Mashed potatoes are absolutely essential in my book—they soak up every drop of that amazing sauce. But you can also serve it over buttered noodles, creamy polenta, or even crusty baguette slices for sopping up the luscious gravy. For a veggie side, a simple green salad or steamed green beans keeps the meal balanced and fresh.

Creative Ways to Present

For special occasions, I’ve served Classic Beef Bourguignon (Beef Burgundy) Recipe in individual rustic mini cast iron pots—that always gets compliments and keeps the portions warm. Another fun idea is to plate it family-style on a large wooden board with mashed potatoes piled high and garnishes scattered artistically. It makes dinner feel so festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep wonderfully for up to 5 days. The flavors deepen overnight, so if you have leftovers, consider yourself lucky for an even more delicious meal later!

Freezing

This dish freezes beautifully. I portion it out into freezer-safe containers, making sure to leave some headspace for expansion. When I’m pressed for time and want a quick but impressive meal, I pull frozen Beef Bourguignon out and thaw it overnight in the fridge—super convenient.

Reheating

I reheat Classic Beef Bourguignon gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water helps loosen the sauce if it’s gotten thick in the fridge. This method brings the stew back to that comforting, silky texture without overcooking the beef.

FAQs

Can I use a different cut of beef in Classic Beef Bourguignon?

Chuck beef is ideal due to its marbling and connective tissue that breaks down into tender, flavorful meat. However, you can also use brisket or short rib cuts, but avoid lean cuts like sirloin as they won’t become as tender during the slow cooking process.
What if I can’t find pearl onions?

No worries! Small pickling onions work perfectly after peeling, or you can thinly slice regular brown onions as a substitute. Just cook them gently to avoid losing their shape.
Do I have to use Pinot Noir wine?

Pinot Noir is the traditional choice, bringing fruity and light tannin flavors that complement the beef. However, any decent dry red wine like Merlot or Cabernet Sauvignon will also work fine. Just avoid “cooking wine” blends as they often lack flavor.
Can I make this recipe in a slow cooker?

Yes, slow cookers can be used, but you’ll want to reduce the sauce on the stove afterwards for better thickness. Also, add mushrooms and onions halfway through cooking to maintain their texture. Overall, I find the oven method hands-off and produces more consistent results.
How do I prevent lumps when adding flour?

Sprinkle the flour evenly and stir constantly. When adding stock, pour it slowly in a thin stream while stirring vigorously; this helps the flour dissolve without lumps. Even if a few lumps appear, they usually disappear during the long slow cook.

Final Thoughts

This Classic Beef Bourguignon (Beef Burgundy) Recipe has a special place in my heart—and kitchen—because it turns ordinary ingredients into a celebration of flavor and comfort. I love how it brings together family and friends around the table, with every bite reminding us of slow, loving cooking traditions. I can’t wait for you to try it and make it your own; trust me, once you do, this stew will be part of your rotation for years to come.