Some recipes feel like coming home and Classic Beef Bourguignon is one of ’em. Whether you’re nursing a cold day, hosting fall dinner guests, or just craving something unapologetically rich, this dish brings the kind of comfort that simmers all afternoon and hugs you back. Let’s get your kitchen smelling like a French bistro, shall we?
Why This One’s a Keeper
- Deep, rich flavor built from simple, everyday ingredients
- Perfect for make-ahead meals (tastes better the next day!)
- Elegant enough for guests, cozy enough for Sunday supper
The Lineup: Ingredients That Do the Heavy Lifting
Let’s break down why each one matters (because flavor doesn’t happen by accident):
Beef chuck roast: This cut gets juicy and tender after a slow braise. It’s the foundation of that melt-in-your-mouth texture.
Thick-cut Beef bacon: Adds a smoky richness to the base. This isn’t a garnish it’s essential.
Yellow onions & garlic: Aromatic backbone. Don’t rush this sauté let them get golden and sweet.
Carrots: Earthy sweetness that balances the savory depth. They’re like the supportive best friend of the stew.
Tomato paste: For that extra punch of umami. Think of it as flavor glue.
Beef stock: Deepens the richness without over-thickening.
Fresh thyme & bay leaves: These herbs mellow and round out the bold beefiness.
Mushrooms: Added toward the end to soak up that saucy love without going mushy.
Pearl onions (optional but divine): Add a touch of elegance and sweetness. You’ll thank me later.
Need another hearty classic? You might enjoy this Smothered Chicken and Rice that uses similar slow-cooked magic.
Step-by-Step: No Fuss, Just Flavor
Grab a Dutch oven or heavy-bottomed pot this stew deserves a good home.
Step 1: Brown chopped Beef bacon in your pot over medium heat. Scoop it out and set aside (don’t ditch the fat!).
Step 2: Pat beef dry and sear in batches in the fat until each piece has a deep brown crust. Set aside.
Step 3: In the same pot, sauté onions and carrots until softened and golden. Add garlic and tomato paste, cook 1 minute.
Step 4: Return beef to the pot. Pour in wine and let it simmer for 5 minutes to cook off alcohol.
Step 5: Add beef stock, thyme, and bay leaves. Cover and simmer low and slow (about 2.5–3 hours) until beef is tender.
Step 6: In the final 30 minutes, sauté mushrooms and pearl onions in a skillet with butter. Stir into stew before serving.
Step 7: Taste and adjust seasoning. Serve hot over mashed potatoes, buttered noodles, or crusty bread.
Feeling the vibe of this recipe? Then check out our guide to beef sausage for more cozy meat-forward meals.
Common Mistakes to Avoid
Skipping the sear: That brown crust on the meat is flavor gold. Don’t rush it. Dry meat first, work in batches.
Using cooking wine: If you wouldn’t drink it, don’t cook with it. That wine is a key player in your sauce.
Boiling instead of simmering: A hard boil will toughen the beef. Keep it to a gentle bubble.
A Few Pro Tips from My Nashville Kitchen
Honey, we’ve been making bourguignon in this house since crockpots came in avocado green. Here’s what I’ve learned along the way:
1. Make it a day ahead. The flavors deepen beautifully overnight. It’s like magic, but real.
2. Thicken with patience, not shortcuts. Don’t add flour or cornstarch at the end. Let reduction do the work. That velvety texture? Worth the wait.
3. Want to switch it up? Try swapping in maple chicken for a sweet-savory twist. This trick is especially delicious if you’ve got maple chicken left over from another meal.
Also, if you’re into one-pan wonders, this Tuna Genovese recipe brings comfort and depth in its own way too.
Ways to Serve It (No Wrong Answers Here)
You can keep it classic with pommes purée (that’s fancy talk for mashed taters), but we’ve served it over buttered egg noodles, crispy smashed potatoes, or even spooned atop sweet potato and apple hash for a southern spin.
Classic Beef Bourguignon
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 2.5 lb beef chuck roast cut into 1.5–2 inch cubes
- 6 oz beef bacon chopped
- 2 yellow onions chopped
- 4 cloves garlic minced
- 4 carrots peeled and sliced
- 2 tbsp tomato paste
- 2 cups rich grape-based cooking liquid
- 2 cups beef stock
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 oz mushrooms quartered
- 1 cup pearl onions optional
Instructions
- Brown chopped beef bacon in a Dutch oven over medium heat. Remove and set aside, leaving fat in the pot.
- Pat beef dry and sear in batches until browned. Set aside.
- Sauté onions and carrots until softened. Add garlic and tomato paste, cook for 1 minute.
- Return beef and beef bacon to the pot. Add grape-based liquid and simmer 5 minutes.
- Add beef stock, thyme, and bay leaves. Cover and simmer on low for 2.5 to 3 hours, until beef is tender.
- In final 30 minutes, sauté mushrooms and pearl onions in butter. Stir into stew before serving.
- Adjust seasoning. Serve over mashed potatoes, egg noodles, or crusty bread.
Notes
FAQs About Classic Beef Bourguignon
Can I make beef bourguignon in a slow cooker?
Yes! After browning the beef, veggies, and deglazing with wine, you can transfer everything to a slow cooker. Cook on low for 7–8 hours. Add sautéed mushrooms at the end to avoid sogginess.
What’s the best wine for beef bourguignon?
Use a dry red like Pinot Noir or Burgundy, but Cab or Merlot works too. If you can drink it, you can cook with it. Skip the salty “cooking wines” from grocery shelves.
Can I substitute chicken thighs?
You could though it won’t be traditional bourguignon, more like a cozy spin similar to maple butter chicken with sweet potatoes. Go ahead and lean into that comfort twist!
How do I keep the beef from drying out?
Low and slow is your friend. Simmer gently and don’t boil. Also, keep pieces chunky (1.5–2 inches) so they stay juicy. It’s stew, not jerky!
Something to Savor
Making Classic Beef Bourguignon isn’t about rushing. It’s about letting simple ingredients work their magic with time and love. So go ahead—fill your kitchen with the kind of warmth that only comes from something slow-cooked and full of soul. And if you’re feeling inspired, take a peek at this guide to building a full French bistro experience from cheese boards to dessert. Your table’s about to be the coziest place in town.
