Beef Bourguignon Recipe

Beef Bourguignon Recipe tastes rich, savory, and deeply comforting, with tender beef, silky sauce, and vegetables that soak up every bit of flavor. It suits cozy Sunday dinners, date nights at home, or any time you want a slow-simmered beef stew that takes about 3 to 3½ hours from start to finish. I cooked my first pot in a tiny apartment kitchen with one wobbly burner, so you can absolutely pull this off in a normal home kitchen.

Why Make This Beef Bourguignon Recipe at Home

Homemade Beef Bourguignon Recipe gives you control over every detail: the cut of beef, the seasoning, and how thick you want the sauce. You skip restaurant prices and still get a special-occasion meal that tastes like it came from a French bistro.

You also fill your house with the kind of slow-cooked aroma that makes everyone wander into the kitchen asking when dinner starts. Leftovers taste even better the next day, so you cook once and eat like a king twice.

Deep flavor, melt-in-your-mouth beef, and a glossy sauce that tastes like it simmered in a French kitchen all afternoon ★★★★★

Ingredients You Need

Beef and main components

• 3 pounds beef chuck, cut into 1½ inch cubes

  • Chuck gives tender, juicy bites after a long simmer.
  • You can use beef shoulder if chuck runs low at your store.

• 4 slices thick-cut bacon, chopped

  • Bacon adds smoky depth and a little fat to brown the beef.

• 2 tablespoons neutral oil (canola, avocado, or vegetable)

  • Use this to help brown the meat without burning the bacon.

• 3 medium carrots, peeled and sliced into ½ inch pieces

• 1 large yellow onion, chopped

• 2 tablespoons tomato paste

  • I like the double-concentrated tube style since it keeps well in the fridge.

• 3 tablespoons all-purpose flour

  • This thickens the sauce so it coats the beef and vegetables.

• 3 cups low sodium beef broth

  • Use a good quality boxed broth; I like Kitchen Basics or Pacific brands.

• 1 cup water

  • This gives enough liquid for a gentle simmer without thinning the flavor too much.

Aromatics and seasonings

• 4 cloves garlic, minced
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon smoked paprika
  • This boosts the slow-cooked flavor without any extra effort.

Vegetables and finishing touches

• 8 ounces pearl onions, peeled

  • Frozen pearl onions save a ton of time; use them straight from the freezer.

• 8 ounces cremini or white mushrooms, quartered

• 2 tablespoons unsalted butter

• 2 tablespoons chopped fresh parsley, for garnish

Pantry shortcuts and substitutions

• Use baby carrots instead of whole carrots if you want less chopping.
• Use pre-chopped onion from the produce section on busy days.
• If you avoid flour, use cornstarch: mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the stew near the end.
• If you want less richness, skip the bacon and add 1 extra tablespoon oil, then add ½ teaspoon liquid smoke for a hint of smokiness.

Equipment list

• Large Dutch oven or heavy-bottomed stock pot with lid
• Large skillet (optional, for browning mushrooms and pearl onions)
• Wooden spoon or heatproof spatula
• Tongs
• Cutting board and sharp chef’s knife
• Measuring cups and spoons
• Ladle for serving

Tips & Mistakes

• Brown the beef in batches so the pieces do not crowd the pot and steam.
• Pat the beef dry with paper towels before searing so you get a deep brown crust.
• Keep the heat at a gentle simmer, not a hard boil, so the beef turns tender instead of tough.
• Taste and season near the end, since the sauce concentrates and salt levels change as it reduces.
• Use low sodium broth so you control the salt and avoid an overly salty stew.
• Stir the bottom of the pot often after you add flour so it does not stick or burn.
• Cut the vegetables into similar sizes so they cook evenly and keep a nice texture.
• Add mushrooms later in the cooking process so they stay meaty and do not turn mushy.
• Skim extra fat from the surface with a spoon if the stew tastes heavy.
• Let the stew rest 10 to 15 minutes before serving so the sauce thickens slightly and flavors settle.

How to Make Beef Bourguignon Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots and cook until soft, about 8 minutes. Stir in garlic, smoked paprika, thyme, and bay leaves and cook 2 minutes until everything smells fragrant. Season with a pinch of salt and pepper.

Step 2: Brown the bacon and beef

Push the vegetables to the edges of the pot. Add the chopped bacon to the center and cook until the fat renders and the bacon turns lightly crisp. Scoop the bacon and vegetables out to a bowl and keep the fat in the pot.

Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Increase the heat to medium high. Add beef in a single layer and sear on all sides until deep brown, about 8 to 10 minutes total, working in 2 to 3 batches so you do not crowd the pot. Transfer each browned batch to the bowl with the bacon and vegetables.

Step 3: Build the base and thicken

Reduce the heat to medium. Add tomato paste to the pot and stir it into the browned bits on the bottom. Cook about 2 minutes until the tomato paste darkens slightly and smells sweet instead of raw.

Sprinkle flour over the tomato paste and stir constantly for 1 to 2 minutes. The mixture will look thick and a little clumpy, and that works fine. Slowly pour in 1 cup of beef broth while you stir and scrape the bottom of the pot to loosen all the flavorful bits.

Step 4: Add liquid and simmer low and slow

Return the browned beef, bacon, onions, and carrots to the pot. Add the remaining beef broth and the water, then stir well. The liquid should almost cover the beef and vegetables; add a bit more water if needed.

Bring the pot just to a gentle simmer over medium heat. Once it simmers, reduce the heat to low, cover the pot with a lid slightly cracked, and cook for about 2 to 2½ hours. Stir every 30 minutes and check the heat so the stew bubbles lazily and does not boil hard. The beef reaches perfect tenderness when you pierce it easily with a fork and it almost falls apart.

Step 5: Cook mushrooms and pearl onions

About 30 minutes before the stew finishes, heat butter in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown, about 8 to 10 minutes. Season with a pinch of salt and pepper.

Add the pearl onions to the skillet and cook another 5 to 7 minutes until they soften and take on a little color. This step keeps the mushrooms and onions pleasantly firm and flavorful instead of soggy. Turn off the heat and set the skillet aside.

Step 6: Finish the stew and adjust the sauce

When the beef turns fork tender, stir in the cooked mushrooms and pearl onions. Let the stew simmer uncovered for another 15 to 20 minutes so the flavors mingle and the sauce thickens slightly. If the sauce looks too thick, add a splash of broth or water; if it looks too thin, simmer a bit longer.

Taste and adjust with more salt and pepper as needed. Remove the bay leaves and discard them. Sprinkle chopped fresh parsley over the top right before serving for a fresh, bright finish.

Variations I've Tried

I sometimes add small potatoes directly to the pot during the last hour of simmering so the Beef Bourguignon Recipe turns into a full one-pot meal. I also swap part of the carrots for parsnips when I want a slightly sweeter, earthier flavor. On cold nights, I stir in a spoonful of Dijon mustard at the end, which gives a gentle tang and extra depth.

You can also use boneless short ribs instead of chuck for an even richer version with silky strands of beef. If you cook for kids or anyone who loves a thicker stew, mash a few pieces of carrot and beef into the sauce at the end to thicken it naturally.

How to Serve Beef Bourguignon Recipe

Serve Beef Bourguignon Recipe over creamy mashed potatoes, buttered egg noodles, or a bed of fluffy white rice so the sauce has something to soak into. Crusty bread on the side makes a perfect tool to swipe every last bit from the bowl. A simple green salad or steamed green beans balances the richness and keeps the meal from feeling too heavy. I also like to top each bowl with a little extra parsley and a grind of black pepper for a restaurant-style finish.

How to store

• Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 4 days.
• Freeze portions in freezer-safe containers or bags for up to 3 months, and label with the date so you do not lose track.
• Reheat gently on the stove over low to medium heat, adding a splash of broth or water if the sauce thickens too much.
• You can also reheat in the microwave in short bursts, stirring between each burst, until hot all the way through.

Beef Bourguignon Recipe

Beef Bourguignon Recipe is a rich, savory, slow-simmered beef stew with tender beef, bacon, carrots, onions, mushrooms, and pearl onions in a silky, deeply flavored sauce—perfect for cozy dinners and special occasions.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6

Course: Dinner

Ingredients

  

• 3 pounds beef chuck, cut into 1 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tablespoons neutral oil (canola, avocado, or vegetable)
• 3 medium carrots, peeled and sliced into 1/2-inch pieces
• 1 large yellow onion, chopped
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 3 cups low sodium beef broth
• 1 cup water

• 4 cloves garlic, minced
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried thyme
• 1 tablespoon fresh thyme leaves
• 2 whole bay leaves
• 1 teaspoon smoked paprika

• 8 ounces pearl onions, peeled (frozen is fine)
• 8 ounces cremini or white mushrooms, quartered
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

 

1. Heat the oil in a large Dutch oven or heavy-bottomed stock pot over medium heat. Add the chopped onion and sliced carrots and cook, stirring occasionally, until softened, about 8 minutes.
2. Stir in the garlic, smoked paprika, thyme, and bay leaves. Cook for about 2 minutes, until very fragrant. Season with a pinch of salt and pepper.

1. Push the vegetables to the edges of the pot. Add the chopped bacon to the center and cook until the fat renders and the bacon is lightly crisp.
2. Transfer the bacon and vegetables to a bowl, leaving the rendered bacon fat in the pot.
3. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Increase the heat to medium-high and add some of the beef in a single layer. Sear on all sides until deeply browned, about 8 to 10 minutes total per batch, working in 2 to 3 batches to avoid crowding. Transfer browned beef to the bowl with the bacon and vegetables.

1. Reduce the heat to medium. Add the tomato paste to the pot and cook, stirring it into the browned bits on the bottom, for about 2 minutes, until it darkens slightly and smells sweet rather than raw.
2. Sprinkle the flour over the tomato paste and cook, stirring constantly, for 1 to 2 minutes. Slowly pour in 1 cup of the beef broth while stirring and scraping the bottom of the pot to loosen the browned bits. The mixture will look thick and slightly clumpy.

1. Return the browned beef, bacon, onions, and carrots to the pot. Add the remaining beef broth and the water, stirring well. The liquid should almost cover the beef and vegetables; add a bit more water if needed.
2. Bring just to a gentle simmer over medium heat. Reduce the heat to low, cover the pot with the lid slightly cracked, and cook for 2 to 2 1/2 hours. Stir every 30 minutes, adjusting the heat as needed so the stew bubbles lazily rather than boiling hard. The beef is done when it is very tender and almost falls apart when pierced with a fork.

1. About 30 minutes before the stew is finished, heat the butter in a large skillet over medium heat. Add the quartered mushrooms and cook until they release their moisture and turn golden brown, about 8 to 10 minutes. Season with a pinch of salt and pepper.
2. Add the pearl onions to the skillet and cook for 5 to 7 minutes more, until they soften and take on a little color. Remove from the heat and set aside.

1. When the beef is fork-tender, stir the cooked mushrooms and pearl onions into the pot. Simmer the stew uncovered for 15 to 20 minutes, until the flavors blend and the sauce thickens slightly. If the sauce is too thick, add a splash of broth or water; if too thin, simmer a bit longer.
2. Taste and adjust the seasoning with more salt and pepper as needed. Remove and discard the bay leaves. Sprinkle chopped fresh parsley over the top just before serving.

Notes

Nutrition Information
Approximate per serving (6 servings): 560 calories; fat 34 g; saturated fat 13 g; carbohydrates 18 g; fiber 3 g; sugars 6 g; protein 46 g; sodium 980 mg. Values are estimates and will vary based on ingredient brands, exact amounts, and portion size.

Storage: Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over low to medium heat, adding a splash of broth or water if the sauce is too thick, or reheat in the microwave in short bursts, stirring between each burst.