Best Beef Bourguignon Recipe – Rich & Tender

If you have ever stared at a pot of stew and wondered why the beef turned out chewy instead of melting, you are in exactly the right place. Beef Bourguignon is just beef, wine, and patience, and once you know the few small moves that matter, it becomes one of the most forgiving dinners you can make for your family.

This version keeps the classic deep, savory flavor but trims the fuss so it fits a real weeknight or a slow Sunday. You brown the beef, soften the vegetables, and then let the oven do the heavy lifting while you help with homework or finally sit down.

You do not need fancy equipment or a French grandmother. A heavy pot, a bottle of red you would actually drink, and a little time are enough to make something that tastes like you cooked all day, even when you did not.

About the Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes

Chuck is the ideal cut because its marbling melts into the sauce. If chuck is unavailable, boneless short ribs or bottom round work, but avoid lean stew meat, which dries out.

6 oz (170 g) thick-cut bacon, diced

Thick-cut bacon gives better texture and less grease than thin slices. Pancetta is a lovely substitute if you want a more delicate, less smoky flavor.

2 tbsp (30 ml) olive oil

Use regular olive oil, not extra-virgin, since you are cooking at a higher heat. Avocado oil is a great neutral swap if you prefer a higher smoke point.

1 large yellow onion, diced (about 1 1/2 cups)

Yellow onion gives the sweetest, deepest base. Sweet onion works too, but skip red onion here because it turns the sauce a muddy color.

3 medium carrots, cut into 1-inch chunks

Carrots add natural sweetness that balances the wine. Parsnips or a handful of baby potatoes can stand in if you want a heartier stew.

3 cloves garlic, minced

Fresh garlic is worth the 30 seconds of chopping. If you only have jarred minced garlic, use 1 1/2 teaspoons and add it with the tomato paste.

3 tbsp (24 g) all-purpose flour

Flour thickens the braising liquid into a glossy sauce. For a gluten-free version, use 1 1/2 tablespoons cornstarch whisked into the broth instead.

2 tbsp (30 g) tomato paste

Tomato paste adds color and umami without making it taste like tomato. Double-concentrate tubes are more intense, so use 1 tablespoon if that is what you have.

2 1/2 cups (600 ml) dry red wine, such as Pinot Noir or Cotes du Rhone

Choose a wine you would happily drink, because the flavor concentrates as it cooks. If you avoid alcohol, use 2 cups beef broth plus 1/2 cup unsweetened grape juice with 1 tablespoon red wine vinegar.

1 1/2 cups (360 ml) low-sodium beef broth

Low-sodium broth lets you control the seasoning. Chicken broth or vegetable broth both work if that is what is in your pantry.

1 tbsp (15 g) fresh thyme leaves, plus 2 bay leaves

Fresh thyme is brighter, but 1 teaspoon dried thyme is a fine substitute. Remember to fish out the bay leaves before serving.

8 oz (225 g) cremini mushrooms, quartered, plus 1 lb (450 g) baby potatoes, halved

Cremini mushrooms add earthy depth; white mushrooms are a budget-friendly swap. Baby potatoes thicken the stew naturally, but you can leave them out and serve over mashed potatoes instead.

Tips & Tricks

Do not crowd the pot when browning

Cook the beef in two batches so each piece sears instead of steams. Overcrowding is the number one reason stew meat turns gray and tough.

Deglaze every brown bit off the bottom

After adding the wine, scrape the pot with a wooden spoon until the bottom is clean. Those stuck-on bits are pure flavor and will burn if you leave them.

Season at the end, not the start

The wine and broth reduce and concentrate, so wait until the beef is tender before adding salt. This keeps the final dish from tasting too salty.

• Pat the beef completely dry before searing: Moisture on the surface prevents browning, and browning is where most of your flavor comes from. A quick blot with paper towels makes a real difference.

Step-by-Step Instructions

1. Heat Oven and Prep

Position a rack in the lower third of the oven and preheat to 325F (163C). Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

2. Crisp the Bacon

In a large Dutch oven over medium heat, cook the bacon for 6 to 8 minutes until golden brown and crisp at the edges. Transfer the bacon to a plate, leaving the rendered fat in the pot.

3. Sear the Beef

Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Sear half the beef for 4 to 5 minutes per side until deeply browned, about 8 to 10 minutes total, then move it to the plate with the bacon. Repeat with the remaining beef and oil.

4. Soften the Vegetables

Lower the heat to medium and add the onion and carrots. Cook for 6 to 7 minutes, stirring, until the onion is translucent and the carrots begin to soften. Add the garlic and tomato paste and cook for 60 seconds until fragrant and brick-red.

5. Build the Sauce

Sprinkle the flour over the vegetables and stir for 1 minute to coat. Pour in the wine and scrape the browned bits from the bottom of the pot, then stir in the broth, thyme, and bay leaves.

6. Braise in the Oven

Return the beef and bacon to the pot, cover, and transfer to the oven. Braise for 2 hours 30 minutes, until the beef is fork-tender and a cube shreds easily under gentle pressure.

7. Add Mushrooms and Potatoes

Stir in the mushrooms and baby potatoes, cover, and return to the oven for 30 to 40 minutes more, until the potatoes are tender when pierced with a knife and the sauce bubbles at the edges.

8. Rest and Serve

Remove the bay leaves, skim any excess fat from the surface, and taste for salt and pepper. Let the stew rest for 10 minutes so the sauce thickens, then serve with crusty bread or buttered noodles.

Delicious Variations

Instant Pot Speed Version

Sear using the saute function, then pressure cook on high for 35 minutes with a 10-minute natural release before adding the mushrooms and potatoes.

White Wine and Chicken

Swap the red wine for dry white wine and the beef for bone-in chicken thighs, braising for 45 minutes instead of 2 1/2 hours.

Mushroom Bourguignon

Replace the beef with 2 pounds of mixed mushrooms and use vegetable broth for a rich vegetarian dinner that still tastes deeply savory.

How to Store Beef Bourguignon

Frequently Asked Questions

Give this Beef Bourguignon a try this weekend and let the oven do the work while you take a breath. Whether you follow it exactly or swap in what your family loves, you are building a dinner that feels like a hug in a bowl. You're doing better than you think.

Beef Bourguignon

Beef Bourguignon turns tough chuck into fork-tender, wine-rich comfort food your whole family will ask for again and again.

★★★★½ 4.8 (312 ratings)

25 minPrep time190 minCook time6Servings612 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 6 oz (170 g) thick-cut bacon, diced
• 2 tbsp (30 ml) olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, cut into 1-inch chunks
• 3 cloves garlic, minced
• 3 tbsp (24 g) all-purpose flour
• 2 tbsp (30 g) tomato paste
• 2 1/2 cups (600 ml) dry red wine, such as Pinot Noir or Cotes du Rhone
• 1 1/2 cups (360 ml) low-sodium beef broth
• 1 tbsp (15 g) fresh thyme leaves, plus 2 bay leaves
• 8 oz (225 g) cremini mushrooms, quartered, plus 1 lb (450 g) baby potatoes, halved

📋 Instructions

1. 1Heat Oven and Prep — Position a rack in the lower third of the oven and preheat to 325F (163C). Pat the beef cubes dry with paper towels and season lightly with salt and pepper.
2. 2Crisp the Bacon — In a large Dutch oven over medium heat, cook the bacon for 6 to 8 minutes until golden brown and crisp at the edges. Transfer the bacon to a plate, leaving the rendered fat in the pot.
3. 3Sear the Beef — Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Sear half the beef for 4 to 5 minutes per side until deeply browned, about 8 to 10 minutes total, then move it to the plate with the bacon. Repeat with the remaining beef and oil.
4. 4Soften the Vegetables — Lower the heat to medium and add the onion and carrots. Cook for 6 to 7 minutes, stirring, until the onion is translucent and the carrots begin to soften. Add the garlic and tomato paste and cook for 60 seconds until fragrant and brick-red.
5. 5Build the Sauce — Sprinkle the flour over the vegetables and stir for 1 minute to coat. Pour in the wine and scrape the browned bits from the bottom of the pot, then stir in the broth, thyme, and bay leaves.
6. 6Braise in the Oven — Return the beef and bacon to the pot, cover, and transfer to the oven. Braise for 2 hours 30 minutes, until the beef is fork-tender and a cube shreds easily under gentle pressure.
7. 7Add Mushrooms and Potatoes — Stir in the mushrooms and baby potatoes, cover, and return to the oven for 30 to 40 minutes more, until the potatoes are tender when pierced with a knife and the sauce bubbles at the edges.
8. 8Rest and Serve — Remove the bay leaves, skim any excess fat from the surface, and taste for salt and pepper. Let the stew rest for 10 minutes so the sauce thickens, then serve with crusty bread or buttered noodles.

👨‍🍳 Chef's Note: If the sauce tastes a little flat at the end, a teaspoon of red wine vinegar or a pinch of sugar will wake it right up. Taste, adjust, and trust your own palate over any recipe.

Servings: 6

Cuisine: French

Course: Main Course

Nutrition (per serving): 612 kcal · 42g protein · 28g carbs · 34g fat

Written by Amara Okafor

Amara writes about parenting and child development with a focus on neurodivergent kids. She shares strategies for managing sensory meltdowns, building routines, and advocating in schools. Her perspective is that every child’s brain works differently, and that’s okay.