Beef Bourguignon Stew | Comforting, Rich French Classic

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon, cut into 1 inch pieces; 3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes; 1 large white onion, chopped; 2 large carrots, cut into 2 inch chunks; 6 cloves garlic, minced; 1/2 cup flour; 8 sprigs thyme, tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; Salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms, quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

This might be one of the most comforting, rich dishes you'll ever make. If you want to wow your friends or just indulge yourself, my Beef Bourguignon Stew Recipe has you covered with tender beef, deep wine flavors, and that cozy, slow-cooked magic.

The image shows a dish in a red pot filled with a rich, dark brown stew. The stew has visible layers of tender meat chunks mixed with bright orange carrot pieces and whole small onions scattered around. Light brown, sliced mushrooms sit on top, adding texture with their smooth and soft appearance. Fresh green herbs are sprinkled evenly on the surface for color contrast. A wooden spoon is partly covered in the thick sauce, lifting a mix of meat, carrot, and sauce near the top right side. The background is a white marbled texture, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Bourguignon Stew Recipe
Top Tip
How to Serve Beef Bourguignon Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I still remember the first time I made this Beef Bourguignon Stew Recipe — it took a bit of patience, but that deep, velvety richness packed with wine and herbs was worth every minute. It’s a dish that turns weekend cooking into an experience, and the leftovers? Even better.

Complex flavors: The balance of Burgundy wine, fresh herbs, and slow-cooked beef gives the stew a deep, robust taste.
Tender melt-in-your-mouth beef: Slow braising breaks down the meat beautifully for ultimate tenderness.
Cozy and versatile: Perfect for dinner parties or a comforting family meal any time of year.
Better the next day: Flavors develop overnight, making make-ahead a breeze and great for meal prep.

Ingredients & Why They Work

Each ingredient in this Beef Bourguignon Stew Recipe has a job — some add flavor, others richness or texture. Choosing quality ingredients really sets this dish apart. I always recommend going for good-quality beef chuck and a bottle of dry red wine that you'd enjoy drinking.

Flat lay of thick cut raw bacon pieces, large beef chuck cubes, a large white onion halved, two large whole fresh carrots, whole garlic bulbs with cloves separated, a small white bowl of all-purpose flour, a small bunch of fresh thyme sprigs tied together, two large fresh bay leaves, a small white bowl of dry red wine, a small white bowl of beef broth, a small white bowl of tomato paste, whole uncracked brown eggs for color contrast, a small white bowl of unsalted butter cubes, a small white bowl of olive oil, whole pearl onions, quartered fresh cremini mushrooms, a small white bowl of chopped flat-leaf Italian parsley, fresh thyme leaves scattered, salt and peppercorns in small white bowls, all ingredients arranged symmetrically 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 m7354615311229779997

Bacon: Adds smoky, salty depth and renders out fat that flavors the whole stew.
Beef chuck: Perfect for slow cooking because of its marbling and connective tissue that melts down.
White onion: Sweetness that softens and enhances the savory base.
Carrots: Provide subtle natural sweetness and texture balance.
Garlic: Brings aromatic warmth and sharpness.
Flour: Helps thicken the stew sauce, giving it that silky body.
Thyme and bay leaves: Classic French herbs that infuse earthy, herbal notes throughout.
Burgundy or dry red wine: The star liquid flavor, tenderizing beef and enriching the sauce.
Beef broth or stock: Adds savory umami depth; homemade or high-quality low sodium options work best.
Tomato paste: Offers a touch of tang and richness that elevates the stew.
Pearl onions and cremini mushrooms: Finishing touches for texture and flavor contrast, cooked separately to keep their bite.
Butter and olive oil: Used for sautéing veggies to add richness and achieve perfect caramelization.
Italian parsley and fresh thyme leaves: Bright fresh herbs that cut through the richness just before serving.

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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.

Make It Your Way

While I firmly love this classic Beef Bourguignon Stew Recipe, I’m all for making it your own. Change up the herbs or swap cremini mushrooms for wild mushrooms when in season — it’s about creating a stew you love.

Variation: One of my favorite tweaks is adding a splash of brandy right before the stew goes in the oven — it lifts the flavor beautifully.
Vegetarian version: Try substituting mushrooms for the beef and use vegetable stock for a hearty veggie bourguignon.
Make it spicier: Toss in a pinch of smoked paprika or a diced chili when sautéing onions for a smoky kick.

Step-by-Step: How I Make Beef Bourguignon Stew Recipe

A white round bowl holds a serving of mashed potatoes topped with a rich brown stew. The mashed potatoes cover the left half of the bowl with a smooth, creamy texture and a pale yellow color. On top and to the right of the potatoes are chunks of dark brown beef stewed with small round golden and pink baby potatoes and whole sliced orange carrots, all coated in a glossy sauce. Fresh chopped green herbs are sprinkled over the dish, adding a bright contrast. A silver spoon rests on the right side of the bowl, partially submerged in the stew. The bowl sits on a natural beige fabric on a surface with a white marbled texture. In the background, there is another white bowl with stew and a pair of wooden salt and pepper shakers. photo taken with an iphone --ar 2:3 --v 7

Step 1: Render the bacon for flavor

Start by heating a large Dutch oven over medium heat and cook the bacon until it crisps up and releases lots of fat — you’ll use this flavorful fat to sauté the veggies later. Don't rush this; it usually takes about 7–10 minutes. Once done, scoop the bacon bits out and let them drain on paper towels.

Step 2: Sear the beef cubes to perfection

Pat your beef cubes dry—that’s key to a golden crust. Season with salt and pepper, then toss with flour and shake off the excess. Brown the cubes in batches in the hot bacon fat so they get nicely caramelized on all sides. This seals in flavor and creates that mouthwatering stew base. Reserve the browned beef on a plate.

Step 3: Build flavor with vegetables and tomato paste

Remove extra fat but leave about ¼ cup in the pot for flavor. Add the chopped onions, cooking until soft but not browned, then toss in carrots for some color and sweetness. Next, stir in garlic until fragrant—careful not to burn it—and spread in the tomato paste. Let it cook for a few minutes, stirring often; this deepens the tomato’s sweetness.

Step 4: Create the sauce base

Sprinkle the remaining flour over your veggie mixture and stir well to cook it out—you don't want raw flour taste. Gradually whisk in the wine and beef stock, scraping the pan’s bottom to lift all those flavorful browned bits. Drop in your seared beef cubes, cooked bacon, thyme bundle, and bay leaves. Pop on the lid and send it all into a preheated 350°F oven for 2 ½ to 3 hours until the beef is melt-in-your-mouth tender.

Step 5: Finish with mushrooms and pearl onions

While the beef stews away, sauté pearl onions in olive oil until tender, then cook mushrooms until browned and juicy with butter. Toss them together and season with fresh thyme and salt and pepper. When the stew is done, stir in bright parsley, discard the herbs, and mix the mushrooms and onions in or serve them alongside. The textures add a fresh pop to the rich stew.

Top Tip

Making this Beef Bourguignon Stew Recipe taught me to be patient and trust the slow cooking process—rushing it just won’t deliver the melt-in-your-mouth tenderness and complex flavors.

Dry the beef well: Moisture is the enemy of browning, so I always pat the chunks completely dry before searing to get that perfect crust.
Use a sturdy Dutch oven: It holds heat evenly, which creates great browning and consistent oven cooking.
Don’t skip the resting step: Refrigerating overnight really lets the flavors marry and improves the overall taste.
Control your liquid: If the stew gets too thick, add water carefully; too thin, reduce on the stovetop before serving.

How to Serve Beef Bourguignon Stew Recipe

A clear glass bowl on a white marbled surface filled with a rich, dark red liquid broth. Inside the broth, there are large chunks of raw red meat with a fresh texture scattered among whole white peeled onions and bright orange carrot pieces cut into thick slices. Small green sprigs of thyme and a single dark green bay leaf float on top, adding contrast and detail to the vibrant ingredients in the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh chopped Italian parsley on top and sometimes even a little extra cracked black pepper right before serving — it adds brightness and a lovely fresh contrast to the rich sauce.

Side Dishes

Mashed potatoes are my top pick—they soak up every drop of that incredible sauce. Sometimes crusty French bread or buttered egg noodles work beautifully too if you want to switch things up.

Creative Ways to Present

For special occasions, I love serving Beef Bourguignon in individual mini Dutch ovens or rustic ceramic bowls, garnished with a thyme sprig. It always impresses the guests and adds a cozy charm to the table.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers to airtight containers and refrigerate. The stew keeps well for up to 3 days, and honestly, it tastes even better the next day once the flavors have had time to meld further.

Freezing

This recipe freezes like a dream—just cool it completely, portion into freezer-safe containers, and freeze for up to 6 months. When you want it again, thaw overnight in the fridge before reheating gently on the stove.

Reheating

I always reheat this stew slowly on the stovetop over medium-low heat, stirring occasionally. If the sauce thickens too much, I add a splash of water or broth to loosen it up. This keeps the beef tender and the sauce silky.

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

While beef chuck is ideal for slow cooking because of its marbling and texture, you can use beef brisket or short ribs as alternatives. Just keep in mind the cooking time might vary slightly based on toughness.

What type of wine should I use for Beef Bourguignon Stew Recipe?

Traditionally, a Burgundy wine is used because it complements the beef well, but any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon works nicely. Just avoid cooking wines, and use one you'd enjoy drinking for best flavor.

Can I make this stew in a slow cooker instead of an oven?

Yes! You can brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Finish with sautéed mushrooms and onions just before serving for best texture.

How do I prevent the stew from being too salty?

Using low sodium beef broth or stock helps control saltiness. Also, be cautious with beef base if you use it; taste toward the end and adjust seasoning gradually. If it’s too salty, adding a bit of water or unsalted broth can balance the flavors.

Final Thoughts

This Beef Bourguignon Stew Recipe isn’t just a meal — it’s a comforting ritual in my kitchen. Slow-cooking it while the house fills with that wine and herb aroma always feels like a warm hug. Try following it as closely as you can, and then make it your own — I promise it’s worth the time and love.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way