Slow-Cooked Beef Bourguignon

Here is my favorite beef bourguignon recipe, with tender chunks of beef slow-cooked in red wine, along with mushrooms, carrots, onions, and fresh herbs that create a rich, comforting stew.

This beef bourguignon is what I make when I want to impress dinner guests or treat my family to something special. It takes a few hours to cook, but most of that time is hands-off, and the smell filling your kitchen is absolutely worth it.

What Kind of Beef Should I Use?

Beef chuck is really the star of this dish, and it’s perfect for slow braising because it has just the right amount of fat and connective tissue. You’ll want to look for a well-marbled chuck roast that you can cut into 2-inch pieces yourself, or ask your butcher to do it for you. Avoid lean cuts like sirloin or tenderloin since they’ll dry out during the long cooking process. Chuck shoulder or chuck eye roast both work great too if that’s what your grocery store has available. The key is choosing a cut that will become tender and flavorful after a few hours of slow cooking in that rich wine sauce.

Options for Substitutions

This classic French dish is pretty forgiving when it comes to swaps, though some ingredients are worth keeping as-is:

• Beef chuck: Chuck roast is really the star here – its marbling and connective tissue break down perfectly during the long braise. You could use beef short ribs or brisket, but chuck gives you the best texture and flavor for this dish.
• Burgundy wine: Any dry red wine works great here – try Pinot Noir, Merlot, or Cabernet Sauvignon. Just avoid sweet wines. If you need to skip alcohol entirely, use additional beef stock plus 2 tablespoons of red wine vinegar.
• Bacon: Pancetta or thick-cut ham can work in place of bacon. For a lighter version, you can skip the pork entirely and just use a bit more butter or olive oil for browning.
• Pearl onions: Fresh pearl onions are lovely if you don’t mind the peeling, or you can use shallots cut into large pieces. Regular yellow onions work too – just cut them into thick wedges.
• Cremini mushrooms: Button mushrooms, baby bellas, or even a mix of wild mushrooms all work well. Just keep the pieces fairly large so they don’t disappear during cooking.
• Fresh thyme: Dried thyme works fine – use about 1 teaspoon instead of the fresh sprigs. You can also try fresh rosemary or oregano for a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef bourguignon is not properly browning the beef chunks – you need to sear them in small batches without overcrowding the pot, which means being patient and letting each piece develop a deep brown crust before flipping.

Don’t skip deglazing the pot after browning the meat, as those brown bits stuck to the bottom are packed with flavor that will make your sauce much richer when you scrape them up with the wine.

Another common error is using cheap cooking wine instead of a decent bottle you’d actually drink – since the wine is a major flavor component, using a good Burgundy or Pinot Noir will make a noticeable difference in the final dish.

Finally, resist the urge to rush the cooking process by turning up the heat, as beef bourguignon needs low, slow braising for 2-3 hours to break down the tough chuck roast into tender, fall-apart pieces.

What to Serve With Beef Bourguignon?

This rich, wine-braised beef practically begs for something to soak up all that incredible sauce, and mashed potatoes are my go-to choice every time. Creamy mashed potatoes or buttery egg noodles work perfectly to catch every drop of the savory gravy, while crusty French bread is great for wiping your bowl clean. A simple side salad with mixed greens and a light vinaigrette helps cut through the richness of the dish, and roasted green beans or steamed broccoli add a nice pop of color to your plate. Since this is such a hearty, warming meal, I like to keep the sides simple so the star of the show can really shine.

Storage Instructions

Refrigerate: Beef bourguignon actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. The flavors really meld together overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: This hearty stew freezes like a dream for up to 3 months. Let it cool completely first, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can thaw just what I need for a cozy dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, but the stovetop gives you better control. If it seems a bit thick after reheating, just add a splash of beef broth or wine to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 250-270 g
• Fat: 220-250 g
• Carbohydrates: 160-180 g

Ingredients

For the beef stew:

• 2 tbsp tomato paste
• 1 yellow onion (diced into 1/2-inch pieces)
• 3.5 lb beef chuck (cut into 2-inch cubes)
• Freshly cracked black pepper to taste
• 2 sprigs fresh thyme
• 2 cups beef broth
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 5 bacon strips (sliced into 1-inch pieces)
• 2 bay leaves (fresh preferred for better flavor)
• 3 tbsp all-purpose flour (I use King Arthur)
• 2 cups burgundy or full-bodied red wine
• 3 large carrots (peeled and chopped into 1-inch pieces)
• Kosher salt to taste
• 1 tbsp beef bouillon base
• 5 garlic cloves (finely minced)

For the garnish:

• 16 oz cremini mushrooms (cut into quarters, about 1-inch pieces)
• 2 tbsp unsalted butter
• 10 oz pearl onions (thawed and drained, for a silky texture)

Step 1: Render Bacon and Sear the Beef

• 5 bacon strips
• 3.5 lb beef chuck
• Kosher salt to taste
• Freshly cracked black pepper to taste

Preheat your oven to 350°F.

In a large heavy-bottomed Dutch oven or braising pot, cook the bacon pieces over medium-high heat until crispy, about 5-7 minutes.

Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pat the beef cubes dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.

Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides, about 3-4 minutes per batch.

Remove each batch to a plate as it finishes—don’t worry about cooking it through, we’re just building color and flavor here.

This browning creates the foundation for a rich, complex sauce.

Step 2: Build the Aromatics and Flavor Base

• 2 tbsp unsalted butter
• 1 yellow onion
• 3 large carrots
• 5 garlic cloves
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour

Add the 2 tablespoons of butter to the pot and let it foam slightly.

Add the diced onion and chopped carrots, cooking for 2-3 minutes, stirring occasionally, until they soften slightly and begin to pick up some color.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly in the pot—this deepens its flavor significantly.

Sprinkle the flour over everything and stir constantly for another 2-3 minutes to cook out the raw flour taste and create a roux base that will thicken our sauce.

Step 3: Deglaze and Build the Braising Liquid

• 2 cups burgundy or full-bodied red wine
• 2 cups beef broth
• 1 tbsp beef bouillon base
• seared beef from Step 1
• rendered bacon from Step 1
• 2 sprigs fresh thyme
• 2 bay leaves

Pour the burgundy wine into the pot, scraping the bottom with a wooden spoon to release all the caramelized bits stuck to the pan—this fond is liquid gold and contains concentrated flavor.

Stir in the beef broth and beef bouillon base, which will add depth and umami to the braise.

Return the seared beef and the reserved bacon to the pot, and add the thyme sprigs and bay leaves.

Bring everything to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid and transfer it to the preheated 350°F oven.

I prefer using fresh bay leaves here because they impart a more delicate, complex flavor compared to dried ones.

Step 4: Braise the Beef and Prepare the Mushrooms

• 2 tbsp unsalted butter
• 16 oz cremini mushrooms
• 10 oz pearl onions
• Kosher salt to taste
• Freshly cracked black pepper to taste

Allow the beef to braise in the oven for 2.5 hours, covered.

While it braises, prepare the mushrooms and pearl onions so they’re ready to add halfway through.

Melt 2 tablespoons of butter in a large skillet over medium-high heat.

Once foaming, add the cremini mushroom pieces and cook without stirring for 3-4 minutes to develop a golden-brown crust, then stir and continue cooking until all sides are browned, about 5-7 minutes total.

Add the thawed pearl onions to the skillet and cook together for another 5 minutes, then season with a pinch of salt and pepper.

Set this mixture aside until needed.

Step 5: Add Mushrooms and Final Braise

• sautéed mushrooms and pearl onions from Step 4

Remove the pot from the oven after 2.5 hours and carefully stir in the mushrooms and pearl onions from Step 4, distributing them evenly throughout the braise.

Cover the pot again and return it to the oven for another 45-60 minutes, until the beef is fork-tender and the flavors have melded beautifully.

The extended cooking time allows the mushrooms and pearl onions to absorb the rich braising liquid while the beef becomes melt-in-your-mouth tender.

Step 6: Rest and Serve

Remove the pot from the oven and let it rest, covered, for 30 minutes at room temperature.

This resting period allows the beef to relax and reabsorb its juices, ensuring maximum tenderness and flavor.

During this time, the sauce will also settle and any excess fat will rise to the surface where you can skim it off if desired.

Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.

Serve the beef bourguignon directly from the pot or in a serving dish, making sure each portion gets plenty of beef, vegetables, mushrooms, and rich sauce.

Slow-Cooked Beef Bourguignon

Delicious Slow-Cooked Beef Bourguignon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 6 servings

Calories 4200 kcal

Ingredients

  

Beef stew

• 2 tbsp tomato paste
• 1 yellow onion (diced into 1/2-inch pieces)
• 3.5 lb beef chuck (cut into 2-inch cubes)
• Freshly cracked black pepper to taste
• 2 sprigs fresh thyme
• 2 cups beef broth
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 5 bacon strips (sliced into 1-inch pieces)
• 2 bay leaves (fresh preferred for better flavor)
• 3 tbsp all-purpose flour (I use King Arthur)
• 2 cups burgundy or full-bodied red wine
• 3 large carrots (peeled and chopped into 1-inch pieces)
• Kosher salt to taste
• 1 tbsp beef bouillon base
• 5 garlic cloves (finely minced)

Garnish

• 16 oz cremini mushrooms (cut into quarters, about 1-inch pieces)
• 2 tbsp unsalted butter
• 10 oz pearl onions (thawed and drained, for a silky texture)

Instructions

 

• Preheat your oven to 350°F. In a large heavy-bottomed Dutch oven or braising pot, cook the bacon pieces over medium-high heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Pat the beef cubes dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper. Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides, about 3-4 minutes per batch. Remove each batch to a plate as it finishes—don’t worry about cooking it through, we’re just building color and flavor here. This browning creates the foundation for a rich, complex sauce.
• Add the 2 tablespoons of butter to the pot and let it foam slightly. Add the diced onion and chopped carrots, cooking for 2-3 minutes, stirring occasionally, until they soften slightly and begin to pick up some color. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly in the pot—this deepens its flavor significantly. Sprinkle the flour over everything and stir constantly for another 2-3 minutes to cook out the raw flour taste and create a roux base that will thicken our sauce.
• Pour the burgundy wine into the pot, scraping the bottom with a wooden spoon to release all the caramelized bits stuck to the pan—this fond is liquid gold and contains concentrated flavor. Stir in the beef broth and beef bouillon base, which will add depth and umami to the braise. Return the seared beef and the reserved bacon to the pot, and add the thyme sprigs and bay leaves. Bring everything to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid and transfer it to the preheated 350°F oven. I prefer using fresh bay leaves here because they impart a more delicate, complex flavor compared to dried ones.
• Allow the beef to braise in the oven for 2.5 hours, covered. While it braises, prepare the mushrooms and pearl onions so they’re ready to add halfway through. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, add the cremini mushroom pieces and cook without stirring for 3-4 minutes to develop a golden-brown crust, then stir and continue cooking until all sides are browned, about 5-7 minutes total. Add the thawed pearl onions to the skillet and cook together for another 5 minutes, then season with a pinch of salt and pepper. Set this mixture aside until needed.
• Remove the pot from the oven after 2.5 hours and carefully stir in the mushrooms and pearl onions from Step 4, distributing them evenly throughout the braise. Cover the pot again and return it to the oven for another 45-60 minutes, until the beef is fork-tender and the flavors have melded beautifully. The extended cooking time allows the mushrooms and pearl onions to absorb the rich braising liquid while the beef becomes melt-in-your-mouth tender.
• Remove the pot from the oven and let it rest, covered, for 30 minutes at room temperature. This resting period allows the beef to relax and reabsorb its juices, ensuring maximum tenderness and flavor. During this time, the sauce will also settle and any excess fat will rise to the surface where you can skim it off if desired. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed. Serve the beef bourguignon directly from the pot or in a serving dish, making sure each portion gets plenty of beef, vegetables, mushrooms, and rich sauce.