There is something deeply comforting about a pot of beef simmering slowly with wine, herbs, and vegetables. If you have ever felt nervous about cooking a fancy French dish, take a breath – this is just a stew, and you are more than capable of making it beautifully.
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I want you to picture the moment your kitchen fills with the smell of bacon, garlic, and red wine. You do not need a culinary degree for that. You need a heavy pot, a little patience, and the willingness to let time do the hard work for you.
Whether you are cooking for your partner, your child, or a table full of friends, this recipe gives you a rich, tender result every time. And if the sauce is not as thick as you hoped on the first try, that is completely normal – we will fix it together. You're doing better than you think.
Why You'll Love This Recipe
About the Ingredients
3 lbs (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the best choice because its marbling melts into the sauce. If you cannot find chuck, use boneless short ribs or brisket – both braise beautifully and stay juicy.
6 oz (170 g) thick-cut bacon, cut into 1/2-inch pieces
Thick-cut bacon renders slowly and gives you smoky depth without burning. Pancetta or even diced salt pork works as a swap if bacon is not your thing.
2 cups (480 ml) dry red wine, such as Pinot Noir or Cotes du Rhone
Use a wine you would actually drink – cheap cooking wine tastes flat and salty. If you avoid alcohol, substitute 1 3/4 cups beef broth plus 1 tablespoon red wine vinegar.
2 cups (480 ml) low-sodium beef broth
Low-sodium broth lets you control the final seasoning. Chicken broth or a good vegetable stock can stand in if that is what you have in the pantry.
2 tablespoons tomato paste
Tomato paste adds body and a subtle sweetness that balances the wine. If you are out, 3 tablespoons of tomato puree reduced for a few minutes will do the job.
3 tablespoons all-purpose flour
Flour thickens the sauce and helps the beef brown. For a gluten-free version, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water at the end instead.
3 medium carrots, cut into 1-inch chunks
Carrots sweeten the sauce and hold their shape during the long braise. Parsnips or small Yukon gold potatoes are lovely substitutes if you want a heartier stew.
1 lb (450 g) pearl onions, peeled (frozen is fine)
Frozen pearl onions save you 20 minutes of peeling and taste just as good. If you cannot find them, use 2 medium yellow onions cut into wedges.
8 oz (225 g) cremini mushrooms, quartered
Cremini mushrooms add earthy flavor and meaty texture. White button mushrooms work, or try a mix of shiitake and oyster for a deeper, woodsier note.
4 cloves garlic, minced
Fresh garlic gives the sauce its backbone. Garlic paste from a jar is a fine shortcut – use 1 teaspoon and add it with the tomato paste.
1 teaspoon fresh thyme leaves, plus 2 sprigs for the pot
Thyme is the classic herb here, but 1/2 teaspoon dried thyme or a few sprigs of rosemary will also scent the sauce beautifully.
2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Bay leaves round out the braise; remember to fish them out before serving. If you are salt-sensitive, start with 1/2 teaspoon salt and adjust at the end.
Tips & Tricks
Do Not Skip the Sear
Pat the beef completely dry and brown it in batches over medium-high heat (375F/190C). Crowding the pot steams the meat instead of browning it, and that golden crust is where the flavor lives.
Deglaze Like You Mean It
After browning, pour in a splash of wine and scrape up every brown bit stuck to the bottom. Those caramelized bits are pure flavor, and leaving them behind means a thinner, less interesting sauce.
Simmer Low and Slow
Keep the liquid at a bare simmer (about 190F/88C), not a rolling boil. A gentle bubble keeps the beef tender, while a hard boil makes it stringy and dry.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Heat your oven to 325F (165C) and set a rack in the lower middle. Pat the beef cubes completely dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Render the bacon
Cook the bacon in a large Dutch oven over medium heat for 6 to 8 minutes, until crisp and golden and the fat has rendered out. Scoop the bacon onto a plate, leaving the fat in the pot.
3. Sear the beef
Raise the heat to medium-high (375F/190C) and brown the beef in three batches, about 3 to 4 minutes per side, until deeply browned on all sides. You are looking for a rich mahogany crust, not gray meat. Move each batch to the plate with the bacon.
4. Soften the vegetables
Lower the heat to medium and cook the carrots, pearl onions, and mushrooms for 6 to 8 minutes, until the onions are lightly golden and the mushrooms have released their liquid. Add the garlic and cook 1 minute more, until fragrant.
5. Build the sauce
Stir in the tomato paste and flour and cook for 1 minute, until it darkens slightly and coats the vegetables. Pour in the wine and scrape the bottom of the pot firmly with a wooden spoon to lift every browned bit.
6. Braise low and slow
Return the beef and bacon to the pot, then add the broth, thyme, and bay leaves. The liquid should just barely cover the meat. Bring to a simmer, cover, and transfer to the oven for 2 1/2 to 3 hours, until the beef shreds easily with a fork and registers about 205F (96C).
7. Thicken and rest
If the sauce looks thin, simmer it uncovered on the stovetop for 8 to 10 minutes, until it coats the back of a spoon. Fish out the bay leaves, taste, and adjust the salt. Let the stew rest 10 minutes before serving over mashed potatoes or crusty bread.
8. Serve and enjoy
Ladle into shallow bowls, spooning plenty of sauce and vegetables over each portion. Scatter with fresh parsley if you like, and serve with something sturdy to soak up every drop.
Delicious Variations
Instant Pot Version
Sear the beef using the saute setting, then pressure cook on high for 35 minutes with a 10-minute natural release. Add the mushrooms after pressure cooking so they keep their bite.
Slow Cooker Version
Brown the beef and vegetables on the stove, then transfer everything to the slow cooker and cook on low for 7 to 8 hours. Thicken the sauce on the stovetop at the end.
Coq au Vin Style
Swap the beef for 4 pounds of bone-in chicken thighs and shorten the braise to 45 minutes. The wine and bacon base works just as beautifully with poultry.
How to Store Classic Beef Bourguignon
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a night in the fridge, so this is a great make-ahead dish.
Freezer
Freeze in a freezer-safe container for up to 3 months. Leave 1 inch of headspace, and thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over medium-low heat (about 200F/93C) for 10 to 15 minutes, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I make beef bourguignon without wine?
Yes, you absolutely can. Substitute the wine with 1 3/4 cups beef broth plus 1 tablespoon red wine vinegar, which mimics the acidity the wine would bring. The stew will taste slightly less complex but still rich and delicious.
Q: What is the best cut of beef for beef bourguignon?
Chuck roast is the best cut because its marbling breaks down into tender, flavorful bites during the long braise. Boneless short ribs and brisket are excellent alternatives, but avoid lean cuts like sirloin, which turn dry and tough.
Q: How long should I cook beef bourguignon?
Plan on 2 1/2 to 3 hours in a 325F (165C) oven for fork-tender beef. The meat is ready when it shreds easily and the sauce is glossy and thick enough to coat a spoon.
Q: Why is my beef bourguignon tough?
Tough beef usually means it was not cooked long enough or the heat was too high. Keep the liquid at a bare simmer and give it the full braising time; collagen needs low, slow heat to melt into gelatin.
Q: Can I make beef bourguignon ahead of time?
Yes, and it is even better that way. Make it up to 3 days ahead, cool it quickly, and refrigerate; the flavors deepen overnight. Reheat gently on the stovetop with a splash of broth.
I hope this Classic Beef Bourguignon becomes the recipe you reach for on cold Sundays and special evenings alike. Take your time, taste as you go, and do not stress if the first batch is not perfect – you are learning, and that counts. Serve it with mashed potatoes, a hunk of crusty bread, and people you love. You're doing better than you think.
Classic Beef Bourguignon
Classic Beef Bourguignon delivers fall-apart beef in a glossy red wine sauce – a cozy French stew that tastes like a restaurant meal at home.
🧂 Ingredients
- 3 lbs (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 6 oz (170 g) thick-cut bacon, cut into 1/2-inch pieces
- 2 cups (480 ml) dry red wine, such as Pinot Noir or Cotes du Rhone
- 2 cups (480 ml) low-sodium beef broth
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 medium carrots, cut into 1-inch chunks
- 1 lb (450 g) pearl onions, peeled (frozen is fine)
- 8 oz (225 g) cremini mushrooms, quartered
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus 2 sprigs for the pot
- 2 bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
📋 Instructions
- 1Preheat and prep — Heat your oven to 325F (165C) and set a rack in the lower middle. Pat the beef cubes completely dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
- 2Render the bacon — Cook the bacon in a large Dutch oven over medium heat for 6 to 8 minutes, until crisp and golden and the fat has rendered out. Scoop the bacon onto a plate, leaving the fat in the pot.
- 3Sear the beef — Raise the heat to medium-high (375F/190C) and brown the beef in three batches, about 3 to 4 minutes per side, until deeply browned on all sides. You are looking for a rich mahogany crust, not gray meat. Move each batch to the plate with the bacon.
- 4Soften the vegetables — Lower the heat to medium and cook the carrots, pearl onions, and mushrooms for 6 to 8 minutes, until the onions are lightly golden and the mushrooms have released their liquid. Add the garlic and cook 1 minute more, until fragrant.
- 5Build the sauce — Stir in the tomato paste and flour and cook for 1 minute, until it darkens slightly and coats the vegetables. Pour in the wine and scrape the bottom of the pot firmly with a wooden spoon to lift every browned bit.
- 6Braise low and slow — Return the beef and bacon to the pot, then add the broth, thyme, and bay leaves. The liquid should just barely cover the meat. Bring to a simmer, cover, and transfer to the oven for 2 1/2 to 3 hours, until the beef shreds easily with a fork and registers about 205F (96C).
- 7Thicken and rest — If the sauce looks thin, simmer it uncovered on the stovetop for 8 to 10 minutes, until it coats the back of a spoon. Fish out the bay leaves, taste, and adjust the salt. Let the stew rest 10 minutes before serving over mashed potatoes or crusty bread.
- 8Serve and enjoy — Ladle into shallow bowls, spooning plenty of sauce and vegetables over each portion. Scatter with fresh parsley if you like, and serve with something sturdy to soak up every drop.
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.
