From the first whiff of red wine and thyme on the stovetop, this classic beef bourguignon wraps your kitchen in a warm, savory perfume that feels like a gentle hug.
I love making it on a chilly weekend when there is time to let the pot bubble slowly, turning affordable beef into a silky, deeply flavorful dish you would happily serve to guests.
SaveOne pot, a handful of simple ingredients, and a little patience turn my everyday work week into a small celebration of comfort.
Classic Beef Bourguignon Recipe
Ingredients
Main Ingredients
For Serving
Instructions
- Brown the bacon and beef
In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pot, then season the beef cubes with salt and pepper and brown them in the bacon fat in batches so the pieces are deeply golden on all sides. Transfer the beef to a plate.
- Sauté the aromatics
Add the chopped onion and sliced carrots to the pot and cook, stirring occasionally, until they soften and begin to turn golden at the edges. Stir in the minced garlic and cook just until fragrant.
- Sprinkle the flour and cook briefly
Sprinkle the flour over the vegetables and stir to coat the pieces evenly, cooking for about 1 minute to remove the raw flour taste.
- Deglaze with red wine
Pour in the red wine, stirring and scraping the bottom of the pot to lift any browned bits. Let the wine bubble until it reduces by about half, thickening slightly.
- Stir in liquids and seasonings
Add the beef broth, tomato paste, thyme, bay leaf, and the browned bacon. Bring the mixture to a simmer.
- Simmer gently on the stove
Return the beef and any collected juices to the pot, then reduce the heat to low, cover partially, and let it simmer slowly for about 1 hour, stirring occasionally.
- Add pearl onions and mushrooms
Stir in the pearl onions and mushrooms, then cover and continue simmering for another 45 minutes to 1 hour, until the beef is very tender.
- Check seasoning
Taste the stew and add more salt and pepper if needed. If you prefer a thicker sauce, uncover the pot and simmer for 10 to 15 minutes to reduce slightly.
- Finish and rest
Remove the bay leaf, sprinkle with chopped fresh parsley, and let the stew rest for 10 minutes before serving so the flavors settle together.
- Serve and enjoy
Spoon the hot stew over buttered noodles or crusty bread, making sure each bowl gets plenty of beef, vegetables, and sauce.
Substitutions and variations
- If you prefer a richer stew, use half beef broth and half dry red wine.
- Substitute bacon with smoked ham hock pieces for a slightly different smokiness.
- Use baby potatoes instead of pearl onions for more body.
- Replace mushrooms with roasted root vegetables for deeper caramelized notes.
- If you do not have red wine, use additional beef broth with a splash of balsamic vinegar.
Chloe's tips
- Brown the beef in small batches so the pan stays hot and the pieces develop a deep crust.
- Use a good quality red wine that you would happily drink, since its flavor concentrates as it cooks.
- For even more tender meat, marinate the beef in the wine and aromatics overnight before cooking.
- Reheats beautifully the next day, and the flavors often become even richer.
- If you are short on time, cook the stew in a slow cooker on low for 6 to 8 hours after the initial browning.
How to store it
- Cool the stew completely, then store it in an airtight container in the refrigerator for up to 4 days.
- To freeze, portion the cooled stew into freezer safe containers and freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave until steaming hot before serving.
Serving suggestions
Serve this luxurious stew with simple sides that let the rich sauce shine.
- Egg noodles or crusty French baguette slices
- Buttered baby potatoes or roasted root vegetables
- A crisp green salad with a light vinaigrette
- A glass of the same red wine used in cooking
Frequently asked questions
Can I make this in a slow cooker?
Yes, after browning the bacon and beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is fall apart tender.
Why did my stew turn out watery?
If the stew is too loose, uncover the pot during the last 10 to 15 minutes of simmering to reduce the liquid, or mix 1 tablespoon of cornstarch with a little cold water and stir it in to thicken.
How do I know when the beef is done?
The beef is done when it is very tender and easily pulls apart with a fork, and the sauce has thickened to a rich, glossy coating.
Can I make this dairy free?
Yes, the recipe is naturally dairy free as long as you serve it without butter or cream based sides.
Let's get cooking!
This classic beef bourguignon is the kind of dish that turns an ordinary evening into something special, with deep, comforting flavors and a pot full of happy leftovers.
