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 in 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, round pickling onions; 1 bay leaf, fresh (substitute dried bay leaf if needed); 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 (quartered 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, plus more to taste; 2 tbsp chopped parsley, for garnish

If you’re after a soul-warming dish that’s got that perfect blend of tender beef, rich wine sauce, and a hint of rustic charm, then you’ve hit the jackpot. This Classic Beef Bourguignon (Beef Burgundy) Recipe is exactly that kind of magic. I remember the first time I made it — it filled my kitchen with this incredible aroma and absolutely wowed my family at dinner. Trust me, once you get the hang of the steps, you’ll find this recipe turns out restaurant-quality every single time and makes you feel like a true French chef at home.

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Why You’ll Love This Recipe

Deep, Rich Flavors: Slow cooking melds the wine and beef into an unbelievably tender and flavorful sauce you’ll want to savor.
Accessible Ingredients: You don’t need fancy or hard-to-find items; everything is straightforward and easy to find at your local store.
Make-Ahead Friendly: This recipe tastes even better the next day, so you can prep ahead and impress your guests stress-free.
Comfort Food Classic: It’s the perfect dish to cozy up with on a chilly evening, guaranteed to make your family go crazy for more.

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 French beef stew, hearty beef stew recipe, slow cooker beef bourguignon

Ingredients You’ll Need

Every ingredient in this Classic Beef Bourguignon (Beef Burgundy) Recipe plays a pivotal role in building layers of flavor, from the wine marinade to the rich beef stock. Choosing good-quality beef and wine is key here, but none of it needs to break the bank!

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 French beef stew, hearty beef stew recipe, slow cooker beef bourguignon

Chuck beef: I recommend cutting your own from a large piece for better texture and juiciness, with good marbling of fat.
Carrots: Cut on the diagonal so they cook evenly and add a subtle sweetness to the stew.
Pearl onions: A little tricky to prep, but soaking them makes peeling a breeze, plus they add that authentic touch.
Bay leaf and thyme: Fresh herbs deliver the best aroma, but dried works in a pinch.
Pinot Noir or red wine: Don’t stress costly bottles here – a decent, affordable Pinot Noir works wonders.
Oil (olive, canola, or vegetable): For browning the beef and vegetables perfectly.
Salt and pepper: Seasoning is crucial at each stage to layer in the flavor.
Mushrooms: Halved or quartered depending on size, these soak up all that delicious sauce.
Bacon piece: Adds smoky depth; slice thick for the best texture.
Unsalted butter: For sautéing and adding richness.
Garlic cloves: Minced, don’t skip—they add that irresistible punch.
Tomato paste: Boosts umami and thickens the sauce beautifully.
Flour: Helps give that perfect velvety texture to your sauce.
Beef stock (low sodium): Homemade if possible, it truly elevates the dish with deep savory notes.
Chopped parsley: For a fresh, bright garnish to finish.

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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 how flexible this Classic Beef Bourguignon (Beef Burgundy) Recipe can be. Once you nail the classic version, feel free to make it your own by switching up vegetables or tailoring the cooking method to your schedule. It’s all about making this dish fit your kitchen rhythm.

Using different cuts of beef: I once swapped chuck for brisket when I was in a pinch, and while it was a bit denser, the flavor still turned out fantastic when cooked low and slow.
Vegetarian version: Substitute mushrooms with hearty root veggies and use vegetable stock for a meat-free twist that still captures richness.
Slow cooker method: Perfect for busy days—just remember to reduce the sauce on the stove afterwards to get that perfect consistency.
Seasonal veggies swap: Consider adding parsnips or turnips in fall for a sweet contrast to the rich sauce.

How to Make Classic Beef Bourguignon (Beef Burgundy) Recipe

Step 1: Marinate the Beef Like a Pro

This is where the magic starts—marinating your beef overnight in red wine, herbs, carrots, and onions gives it so much depth. I learned early on that letting it soak at least 12 hours (ideally overnight) really tenderizes the beef and infuses a subtle richness. Just use a large non-reactive dish or a big ziplock bag, and remember to separate the beef and veggies from the marinade before cooking. Don’t forget to strain the liquid—this will be part of your sauce base!

Step 2: Reduce the Wine

Pour the wine into a saucepan and bring it to a boil over medium-high heat. This step intensifies the wine’s flavor, making sure your sauce doesn’t taste flat or one-dimensional. Keep an eye on it and skim off any bubbles or scum on the surface until it reduces by half—this concentrates all those beautiful fruity notes.

Step 3: Brown the Beef and Bacon for Flavor

Pat your beef cubes dry to get a solid sear—that’s key for caramelization and flavor. Season with salt and pepper and brown them in batches over high heat, so they get a nice golden crust instead of steaming. Doing this in batches might take a little extra time but trust me, it’s worth it. After the beef, brown the bacon lardons in the same pot; their fat adds smokiness that really makes this dish sing.

Step 4: Sauté Mushrooms, Onions, and Carrots

Next, sauté your mushrooms until nicely golden and set aside. Then, cook the pearl onions until they develop spots of caramelization. Finally, sauté carrots in butter for a few minutes until tender with some golden edges. Don’t rush this step—those little touches of color add big flavor later on.

Step 5: Build and Thicken the Sauce

Into the pot, add minced garlic and tomato paste, letting them cook for a couple of minutes to develop those sweet, umami notes. Then sprinkle over the flour and cook it too—that’s the secret to a silky sauce. Gradually whisk in your reserved strained marinade, reduced wine, and beef stock. Stir constantly to avoid lumps—don’t worry if a few appear; they’ll dissolve during the long cook.

Step 6: Combine and Slow Cook to Tender Perfection

Add the browned beef, bacon, and herbs back into the pot along with a touch more salt and pepper. Bring everything to a gentle simmer before covering and transferring to the oven. The low and slow heat at 180°C (350°F) melts the tough beef fibers into the sauce, turning every bite tender and luscious. After an hour, stir in the mushrooms and onions, then cook for another hour and a half. Patience here pays off big time.

After cooking, taste the sauce and adjust salt—you’ll want to do this last because the saltiness varies between your bacon and stock. This final step makes all the difference, so trust your palate!

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

Dry Your Beef Thoroughly: Moisture is the enemy of browning. Patting the beef super dry before searing helps build that flavorful crust.
Don’t Skip the Overnight Marinade: It’s the secret weapon to maximize tenderness and infuse depth into your beef.
Batch Browning is Worth It: Crowding the pan causes steaming. Brown in smaller batches for the best caramelization.
Trust Your Tastebuds on Salt: Saltiness varies by bacon and stock brand, so always season at the end.

How to Serve Classic Beef Bourguignon (Beef Burgundy) Recipe

Classic Beef Bourguignon (Beef Burgundy) Recipe - Serving

Garnishes

To finish, I love sprinkling fresh chopped parsley right on top—it adds a vibrant color contrast and fresh aroma that lifts the whole dish. Some people like a little extra cracked black pepper or a touch of lemon zest for brightness, but parsley is my trusty classic.

Side Dishes

Mashed potatoes are non-negotiable for me—they’re perfect for soaking up every mouth-watering drop of sauce. But creamy polenta or buttery egg noodles are great options too if you feel like mixing it up. Steamed green beans or roasted root vegetables round out the plate beautifully.

Creative Ways to Present

For special dinners, I’ve served this stew inside hollowed-out mini loaves of crusty bread—it’s rustic yet elegant, and guests love tearing into their own little “pot” of beefyness. Another fun idea is to present it in individual ramekins topped with a small thyme sprig for that French bistro vibe.

Make Ahead and Storage

Storing Leftovers

I always refrigerate leftovers in airtight containers, and the stew keeps beautifully for up to five days. What I love is that the flavors actually deepen overnight, so sometimes making it a day ahead really pays off.

Freezing

Freezing is a lifesaver with this recipe. Portion it out into freezer-safe containers, and your delicious homemade comfort food is ready to heat up whenever you need a quick, satisfying meal. Just avoid freezing with the mashed potatoes if you plan on serving them together.

Reheating

Gently reheat on the stove over low heat to keep the beef tender and prevent the sauce from breaking. I avoid microwaving for this one because slower reheating really preserves that luscious texture.

FAQs

Can I make Classic Beef Bourguignon (Beef Burgundy) Recipe without wine?

You can, but the wine adds essential acidity and depth to the stew’s flavor. If you prefer not to use alcohol, substitute with robust grape juice mixed with a bit of vinegar or use extra beef stock and a splash of balsamic vinegar. Just know the traditional character will be a bit different.
What cut of beef is best for this recipe?

Chuck beef is ideal because of its marbling and connective tissue, which breaks down during slow cooking to create tender, juicy bites. Avoid lean cuts as they can dry out or become tough.
Can I prepare Classic Beef Bourguignon (Beef Burgundy) Recipe in a slow cooker?

Yes! Just brown the meat and vegetables beforehand for best flavor, then slow cook on low for about 8 hours, adding mushrooms and onions halfway through. You’ll want to reduce the sauce on the stove at the end to thicken it up.
How do I peel pearl onions easily?

Soak the pearl onions in cold water for 10-15 minutes to loosen the skins, then gently peel with your fingers or a small knife. If you can’t find pearl onions, small pickling onions or sliced brown onions work as substitutes.

Final Thoughts

This Classic Beef Bourguignon (Beef Burgundy) Recipe holds a special place in my kitchen because it combines the best of home-cooked comfort with a touch of French sophistication. Once you make it, you’ll understand why it’s a favorite for family dinners and special occasions alike. I promise you, taking the time to make this stew will reward you with that luscious, melt-in-your-mouth beef and velvety sauce that everyone loves. So break out that bottle of Pinot Noir, get cozy in your kitchen, and enjoy the process—you’re about to create something truly wonderful.