Beef Bourguignon is a delicious beef stew that’s perfect for winter meals. Also known as beef burgundy or boeuf bourguignon, this dish is hearty and filling. This filling stew recipe is made with beef, red wine, beef broth, and lots of vegetables. Serve this beef burgundy stew with mashed potatoes, egg noodles, rice, or all on its own. It’s delicious no matter what!
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“I’ve made this recipe 3-4 times. It’s one of my husband’s favorites. Cooking the pearl onions and mushrooms separately really makes this dish pop.” -Kaari
Nothing feels quite as comforting to me as a rich, savory stew simmering away on a cold day, and this beef bourguignon is one I reach for every winter. It’s packed with tender beef, carrots, onions, mushrooms, red wine, cognac, and beef broth, creating deep, cozy flavors that make me want to pour myself a glass of wine to enjoy alongside it. I love making a big batch because it reheats beautifully and freezes even better, so I always have a comforting dinner ready to go. Served over mashed potatoes, egg noodles, or fluffy Duchess potatoes, it’s one of my favorite cold-weather meals.
Tips for Beginners
- Dry the beef. Dry the beef really well with paper towels before searing; any moisture on the surface will stop it from browning properly.
- Work in batches. Brown the beef in batches so the pot stays hot and the meat develops a deep crust instead of steaming.
- Reduce the wine. Let the red wine reduce by at least one third before adding the broth. This concentrates the flavor and gives the sauce its rich, velvety base.
- Balance the acidity. If the stew tastes a little sharp or acidic, let it simmer a bit longer or stir in a teaspoon of sugar to balance everything out.
- Thin sauce. If your sauce feels too thin at the end, remove the lid and simmer uncovered for the last 20 minutes to thicken it naturally.
- Allow the flavors time to meld together. Be conservative with the salt in the beginning, since the long simmer and wine reduction will intensify the flavors as the stew cooks.
Beef Bourguignon (Beef Burgundy)
Ingredients
- 3 lbs. boneless beef chuck fat removed and cut into 1½-inch cubes
- kosher salt
- freshly ground black pepper
- 2 tbsp all-purpose flour
- 8 slices bacon cut into ¼-inch slices
- 1 tbsp canola oil
- 5 carrots sliced diagonally into 1-inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced divided
- 750 ml red wine one bottle, such as Pinot Noir or Cote du Rhone
- ½ cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- 4 tbsp unsalted butter
- 1 lb. frozen pearl onions thawed
- 1 lb. fresh cremini mushrooms stems removed and caps thickly sliced
Instructions
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Preheat the oven to 325°F
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Pat the beef dry with paper towels, season with salt & pepper; set aside.3 lbs. boneless beef chuck, freshly ground black pepper, kosher salt
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In a small bowl, combine the flour, salt and pepper; set aside.2 tbsp all-purpose flour
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Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.8 slices bacon
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Add 1-tablespoon canola oil to the pot and wait 30 seconds to allow the oil to heat. Add about 1/3rd beef cubes to the pot, turning as needed, to sear all sides. Repeat with remaining beef searing 1/3rd of the beef at a time. Transfer the beef to the same plate with the bacon.1 tbsp canola oil
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Add the carrots and chopped onions to the Dutch oven. Sprinkle with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Cook 8-12 minutes or until the vegetables have lightly browned. Add half the minced garlic and cook another 30 seconds.5 carrots, 1 large yellow onion, 4 cloves garlic minced
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Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle flour over the meat/vegetable mixture and cook, stirring often, for 5 minutes.
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Add the wine slowly while deglazing (scraping the flavorful bits) the pan. Add the cognac and enough beef broth to almost cover the meat.750 ml red wine, 2 cups beef broth, ½ cup cognac
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Add the tomato paste, thyme leaves and bay leaf and stir. Bring back to a simmer, cover the pot with a tight-fitting lid and place it in the oven.1 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 bay leaf
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Cook the beef 2-3 hours, stirring occasionally, until the meat is fork-tender.
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While the beef cooks, prepare the onions & mushrooms. Heat 2 tbsp butter in a medium saucepan over medium-low heat. Add the thawed pearl onions and season with kosher salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides, 8-10 minutes. Add the remaining 2 tbsp butter, sliced cremini mushrooms and the remaining minced garlic to the pan. Cook until golden brown, about 6-8 minutes. Season to taste with kosher salt and freshly ground black pepper, if needed. Set aside until beef is ready.4 tbsp unsalted butter, 1 lb. frozen pearl onions, 1 lb. fresh cremini mushrooms
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When the beef is cooked through and tender, transfer the stew from the oven to the stovetop. Remove the lid and set the burner to medium heat. Add the pearl onion/mushroom mixture and bring the stew to a boil (stovetop). Reduce the temperature to low and simmer 15 minutes. Remove the stew from the heat and let sit another 15 minutes.
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Discard the bay leaf.
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Season the stew to taste, and serve over mashed potatoes or egg noodles.
Video
Nutrition
How to Make Beef Bourguignon Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 325° F Trim and cube a 3 lb. boneless beef chuck.
Dry and season the beef: Pat the 3 lbs of cubed beef chuck dry with paper towels. Once dry, season with kosher salt and freshly ground black pepper and set aside.
Mix the flour coating: In a small bowl, combine 2 tbsp all-purpose flour and some kosher salt and black pepper. Set aside.
Cook the bacon: Add 8 slices of cut bacon to a Dutch oven over medium heat. Cook until the fat renders, then transfer the bacon to a paper towel–lined plate. Keep the remaining fat in the pot.
Sear the beef: Add 1 tbsp canola oil to the pot and let it heat up for 30 seconds. Sear ⅓ of the beef cubes at a time, turning to brown all sides. Transfer the browned beef to the plate with the bacon. Repeat with the remaining beef cubes.
Sauté the vegetables: Add the 5 sliced carrots and 1 large diced yellow onion to the Dutch oven, then season with 1 tsp kosher salt and ½ tsp black pepper. Cook for 10–12 minutes, stirring occasionally, until the vegetables are lightly browned. Add half of the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
Add beef, bacon, and flour: Add the browned beef chunks and bacon to the pot with the sauteed vegetables and mix. Sprinkle the flour mixture into the pot and cook for 5 minutes, stirring often.
Deglaze the pan: Slowly pour in 750 ml of good dry red wine (like Pinot Noir or Côte du Rhône) while scraping up any browned bits. Add ½ cup of cognac and about 2 cups of beef broth, or enough to almost cover the beef.
Add seasonings and simmer: Stir in 1 tbsp tomato paste, 1 tsp fresh thyme leaves (or ½ tsp dried), and 1 bay leaf until everything is well combined. Bring the mixture to a gentle simmer, cover the pot, and transfer it to the preheated oven.
Slow braise the beef: Cook for 2–3 hours, stirring occasionally, until the beef is fork-tender.
Cook the onion and mushrooms: While the beef cooks, melt 2 tbsp butter in a saucepan over medium-low heat. Add 1 lb. thawed pearl onions, season with salt and pepper, and cook 8–10 minutes until lightly browned. Add the remaining 2 tbsp of butter, 1 lb. fresh mushrooms, and the remaining 2 minced garlic cloves. Cook 6–8 minutes until golden; season to taste and set aside.
Finish the stew: When the beef is tender, return the pot to the stovetop. Add the onion and mushroom mixture. Bring to a boil, reduce the heat, and simmer 15 minutes. Let it rest for another 15 minutes.
Season and serve: Discard the bay leaf and season the stew to taste. Serve and enjoy!
Recipe Variations
- Change the bacon: Swap bacon for pancetta or turkey bacon.
- Add veggies: Add more mushrooms for a “meat-light” version.
- Alcohol free: You can make this alcohol-free using broth + vinegar.
- Gluten-free option: thicken with cornstarch instead of flour.
Slow Cooker Method
To make this beef bourguignon in the slow cooker, start by searing the beef and cooking the bacon on the stovetop as directed. Sauté the carrots, onions, and garlic in the rendered fat, then sprinkle the mixture with flour and cook for a few minutes to build the base of the sauce. Transfer everything to the slow cooker, then stir in the red wine, cognac, beef broth, tomato paste, thyme, and bay leaf. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender. Sauté the pearl onions and mushrooms separately on the stovetop, then stir them into the stew during the last 30 minutes of cooking. Season to taste before serving.
How to Store and Reheat
Store any leftover beef bourguignon in an airtight container in the refrigerator for 4 to 5 days. The flavors deepen as it sits, so it tastes even better the next day.
For longer storage, let the stew cool completely and freeze it in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth or water if the sauce thickens too much.
The stew can be made up to 2 days ahead. Just reheat on the stovetop and serve.
Serving Suggestions
I love serving this beef bourguignon over a big scoop of creamy mashed potatoes or buttery egg noodles so all that rich sauce can soak right in. On colder nights, I’ll pair it with crusty bread or buttery biscuits. If I’m making it for the company, I’ll pour a glass of the same red wine I used in the stew and set everything out family-style so everyone can help themselves. It’s one of those cozy, comforting meals that feels special without any extra effort.
More Cozy Beef and Winter Stew Recipes to Try
Our Beef Bourguignon recipe was originally published 1/4/19. It was retested, reworked, and republished to be better than ever 12/15/25.
The post Beef Bourguignon (Beef Burgundy) appeared first on The Cookie Rookie®.
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