Name: Beef Bourguignon (Beef Burgundy)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 1 tbsp olive oil; 200g / 7 oz speck or bacon, chopped; 1.5 kg / 3 lb chuck beef, cut into 5cm / 2” cubes; 1 onion, chopped; 2 carrots, peeled and cut into 2cm / 4/5” pieces; 2 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp flour; 2 cups (500 ml) red wine (preferably Burgundy or Pinot Noir); 2 – 3 cups (500 – 750 ml) beef stock; 1 tsp thyme leaves; 2 dried bay leaves; 200g / 7 oz mushrooms, quartered; 12 baby onions or shallots, peeled; 30g / 2 tbsp unsalted butter; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

Why You’ll Love Beef Bourguignon (Beef Burgundy) Recipe

This Beef Bourguignon delivers deep, rich flavour from slow-cooking in red wine, mingling savoury beef, earthy mushrooms and sweet carrots with silky sauce. It’s perfect for special dinners and holiday meals, and tastes even better the next day once the flavours have had time to meld. Great served over mashed potatoes, egg noodles or crusty bread to soak up every drop of the sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into large cubes
bacon lardons (or diced bacon)
red wine (traditionally Pinot Noir)
beef stock
carrots
onions (pearl onions if available)
mushrooms
garlic
tomato paste
all-purpose flour
thyme
bay leaves
salt and pepper
oil or butter for browning

Directions

Marinate the Beef (optional but recommended): Place beef cubes with red wine, bay leaf and thyme in a non-reactive dish and refrigerate overnight.
Brown Ingredients: Pat the beef dry and season with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat oil and brown beef in batches. Remove and set aside. Brown the bacon lardons next, then sauté mushrooms and set aside.
Vegetables & Aromatics: In the same pot, cook onions and carrots until they begin to soften. Add garlic and tomato paste, stirring to coat. Sprinkle with flour and cook briefly to remove the raw flour taste.
Deglaze & Combine: Slowly add beef stock and the reserved red wine, scraping up any browned bits. Return beef, bacon, mushrooms and any juices to the pot. Add thyme and bay leaves.
Slow Cook: Bring to a simmer, then cover and transfer to a low oven (around 180°C / 350°F) or keep on a low stovetop heat. Cook until the beef is fork-tender, usually 2 to 3 hours.
Finish: Adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered to reduce and thicken slightly. Serve hot over mashed potatoes or noodles.

Servings and timing

Serves about 6 people.
Prep time: About 40 minutes plus optional overnight marinating.
Cook time: 2 to 3 hours until the beef is tender and the sauce is rich and flavourful.

Variations

Slow Cooker: After browning, transfer everything to a slow cooker and cook on low for 6–8 hours.
Instant Pot: Brown ingredients using the sauté function, then pressure cook on high for about 45–50 minutes with natural release.
Vegetarian “Bourguignon”: Swap beef for hearty mushrooms and root vegetables; use vegetable stock and red wine for a rich meatless version.
With Brandy: Add a splash of brandy or cognac after browning the beef for extra depth.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4–5 days. Reheat gently on the stove over low heat until warmed through, adding a splash of stock if the sauce has thickened too much. This stew also freezes well for up to 3 months; thaw in the fridge overnight before reheating.

FAQs

What kind of wine should I use?

Use a dry red wine you enjoy drinking. Pinot Noir or Burgundy works traditionally, but other dry reds like Merlot or Cabernet Sauvignon also work.

Can I skip the marinating step?

Yes, though marinating overnight enhances flavour and tenderises the beef, you can proceed directly to browning if short on time.

What cut of beef is best?

Beef chuck or other well-marbled, tougher cuts are ideal because they become tender and flavorful during slow cooking.

Do I have to use bacon?

No, but bacon lardons add depth and richness; you can substitute a bit of olive oil if preferred.

Can I make this ahead of time?

Yes, Beef Bourguignon tastes even better the next day as the flavours continue to develop.

Should I thicken the sauce?

Traditionally the sauce is rich but somewhat loose; if you prefer a thicker sauce, simmer uncovered to reduce or add a small roux.

What should I serve it with?

Mashed potatoes, buttered noodles, polenta or crusty bread are classic accompaniments.

Can I use pearl onions?

Yes, pearl onions are traditional, but regular onions sliced will work if pearl onions aren’t available.

Is this dish suitable for a slow cooker?

Absolutely; after browning, everything can be cooked slowly in a slow cooker with excellent results.

Can I freeze Beef Bourguignon?

Yes, freeze in airtight containers for up to three months and thaw before reheating.

Conclusion

Beef Bourguignon is a timeless French classic that rewards patience with deep, savoury flavour and melt-in-your-mouth beef. Whether you make it for a cozy family dinner or a special occasion, its rich sauce and comforting heartiness make it a standout dish that’s worth every minute of preparation. Enjoy this iconic stew with your favourite sides and discover why it’s considered one of the finest comfort dishes in French cuisine.