Classic Beef Bourguignon

Let’s Make the Coziest, Most Flavor-Packed Beef Bourguignon Together

Hey there, friend! Pull up a chair and let’s talk about one of my all-time favorite dishes to make on a lazy weekend or for a seriously impressive dinner party: Classic Beef Bourguignon. Now, I know the name sounds a little fancy—maybe even intimidating—but trust me, this is just French for “the most incredible, soul-warming beef stew you will ever taste.” Imagine this: impossibly tender beef that falls apart at the touch of your fork, smoky bacon, earthy mushrooms, and sweet pearl onions, all swimming in a rich, velvety red wine sauce that has so much depth of flavor, you’ll want to eat it with a spoon. And the secret? A little square of dark chocolate melted right in at the end. Yes, really! This isn’t just cooking; it’s an experience. It’s the kind of meal that makes your entire house smell like a cozy French bistro and brings everyone running to the kitchen. So, tie on your favorite apron, grab your Dutch oven, and let’s make some magic together. This recipe is designed to feed a crowd, perfect for your next gathering, or for making ahead so you have glorious leftovers all week long.

A Sunday Supper That Started It All

My love affair with Beef Bourguignon didn’t start in a fancy culinary school kitchen (though we certainly made our share there!). It started on a blustery fall Sunday at my grandma’s house. I was maybe ten years old, and I remember walking in from playing in the leaves to a smell so incredible, it practically hugged me. There was my grandma, her glasses slightly fogged from the steam, carefully tending to her big, heavy pot. She let me stir it, and I was mesmerized by the deep burgundy color and the chunks of beef bobbing in the sauce. She called it her “special company stew,” but it was so much more than that. It was patience and love simmered into a single dish. That memory—the warmth of the kitchen, the promise of a shared meal, the way something so simple could feel so luxurious—is what I chase every time I make this recipe. It’s my way of sharing that same warm hug with you and your family.

Gathering Your Bourguignon Dream Team

Here’s everything you’ll need to create this masterpiece. Don’t be daunted by the list—each ingredient plays a crucial role in building those incredible layers of flavor. I’ve also included my favorite chef hacks and substitutions so you can make this work with what you’ve got!

• 10 strips bacon or pancetta, chopped: This is our flavor foundation. Pancetta is Italian and not smoked, while bacon gives a smokier flavor. I love the smokiness here! Chef’s Tip: If you’re avoiding pork, a tablespoon of smoked paprika and a splash of olive oil can help mimic that depth.
• 7 lbs beef chuck, cut into 2″ cubes: Chuck is the champion of braising. It has fantastic marbling that melts into the meat, making it tender and juicy. Chef’s Insight: Pat the cubes DRY with paper towels before searing. This is the #1 secret to getting a gorgeous, brown crust instead of steaming the meat.
• 6 tbsp unsalted butter, divided: We’ll use this for sautéing our veggies and later for browning the mushrooms. Butter adds a rich, creamy finish that oil alone can’t provide.
• 2 large yellow onions, chopped & 6 large carrots, peeled & sliced: The classic aromatic base, or mirepoix. They sweeten as they cook, balancing the wine’s acidity.
• 8 garlic cloves, minced: Because what’s a cozy stew without loads of garlic? It adds a pungent, earthy backbone.
• 4 tbsp tomato paste: This is our flavor booster! It adds umami, color, and helps thicken the sauce slightly. Chef’s Hack: Let it cook for a minute or two until it darkens. This caramelizes the sugars and deepens its flavor.
• 6 tbsp all-purpose flour: This is what will thicken our glorious sauce into a velvety gravy. Substitution: For a gluten-free version, use a 1:1 GF flour blend. It works perfectly!
• 4 cups bold red wine: The star of the show! Use a dry, full-bodied wine you’d actually enjoy drinking, like a Pinot Noir, Cabernet Sauvignon, or Burgundy. Rule of Thumb: Never cook with a wine you wouldn’t sip from a glass.
• 4 cups beef stock & 2 tbsp Better Than Bouillon beef base: The bouillon base is my not-so-secret weapon for an intensely beefy flavor that boxed stock sometimes lacks.
• Fresh Herbs: 4 sprigs thyme, 2 sprigs rosemary (optional), 4 bay leaves: The herbal bouquet. Tying them together with kitchen twine makes them easy to fish out later!
• 20 oz frozen pearl onions, thawed: Their delicate sweetness is a classic component. Thawing them ensures they heat through evenly at the end.
• 32 oz cremini or baby bella mushrooms, quartered: These “mini portobellos” have a deeper, earthier flavor than white buttons. They soak up the sauce like little flavor sponges.
• 1 oz dark chocolate (70% cocoa, optional but recommended): Don’t skip this! It doesn’t make the stew taste like chocolate; it adds a profound depth and richness that makes people ask, “What is that amazing secret ingredient?!”
• Kosher salt & black pepper & Fresh parsley (for garnish): Seasoning is key! Kosher salt sticks to the meat better for searing. Fresh parsley at the end adds a pop of color and fresh flavor.

Let’s Build This Beautiful Stew, Step-by-Step

Okay, team! Let’s get cooking. This is a labor of love, but I’ll walk you through every single step. Read through the instructions once before you start—it’s like reading a map before a road trip!

Step 1: The Bacon Foundation. In your large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it’s crispy and has rendered its fat. Use a slotted spoon to remove the bacon and set it aside on a plate, leaving that gorgeous, smoky fat in the pot. This fat is liquid gold for searing our beef!

Step 2: Sear the Beef (This is CRUCIAL!). Now, turn the heat up to medium-high. Take your paper-towel-dried beef cubes and season them generously with salt and pepper. Working in batches, carefully add a single layer of beef to the hot bacon fat. Do not crowd the pan! Crowding will steam the meat instead of creating a delicious brown crust. Sear for about 3-4 minutes per side until a beautiful brown crust forms. Transfer each batch to the plate with the bacon. Patience here is the ultimate key to flavor!

Step 3: Sauté the Aromatics. Reduce the heat to medium. Melt 2 tablespoons of your butter in the pot. Add the chopped onions and carrots and sauté for about 5-7 minutes, until the onions become soft and translucent. Add the minced garlic and cook for one more minute until fragrant.

Step 4: Create the Flavor Paste. Push the veggies to the side of the pot. Add the tomato paste to the center and let it cook for 1-2 minutes, stirring constantly. This quick cook removes any tinny taste and makes it taste richer. Now, sprinkle the flour over everything and stir to combine. Cook for another minute to get rid of the raw flour taste. This is going to help thicken our stew.

Step 5: Deglaze with Wine! This is the best part. Pour in the entire 4 cups of red wine. As it heats up, use your wooden spoon to scrape up all those browned bits (the fond) from the bottom of the pot. Those bits are pure flavor! Let the wine simmer and reduce for about 5 minutes.

Step 6: Bring It All Together. Add the beef stock, Better Than Bouillon, your bundle of fresh herbs (thyme, rosemary, bay leaves), and return the seared beef and bacon back to the pot. Give it a good stir and bring it to a gentle simmer.

Step 7: The Long, Slow Braise. Now, cover the pot with a tight-fitting lid and transfer it to your preheated 325°F (163°C) oven. Let it braise for 3 hours. The low and slow oven heat is gentler and more even than a stovetop simmer, resulting in melt-in-your-mouth beef. Go put your feet up! You’ve earned it.

Step 8: Sauté the Garnish Veggies. About 30 minutes before the braise is done, melt the remaining 4 tablespoons of butter in a large skillet over medium-high heat. Add the thawed pearl onions and quartered mushrooms. Sauté for about 10-12 minutes, until the mushrooms have released their water and are beautifully browned. Set aside.

Step 9: The Final Flourish. Carefully remove the pot from the oven. The beef should be incredibly tender. Fish out and discard the herb bundle. Stir in the sautéed mushrooms and pearl onions. Now, add that secret weapon: the square of dark chocolate. Stir until it’s completely melted into the sauce. Let the stew simmer on the stovetop over low heat for another 15 minutes to let the flavors marry. Taste and adjust seasoning with more salt and pepper if needed.

How to Serve This Masterpiece

Alright, the moment we’ve been waiting for! How you serve this stew can take it from great to “OMG, I’m a culinary genius.” My absolute favorite way is over a big bed of creamy mashed potatoes. The potatoes act as the perfect vehicle for sopping up every last drop of that incredible sauce. But that’s not your only option! For a more traditional French feel, serve it alongside buttery egg noodles or a thick slice of crusty, toasted baguette. I also love it with a side of garlicky polenta or even a simple cauliflower purée for a lighter twist. No matter what you choose, ladle a generous portion into a shallow bowl, making sure to get plenty of beef, mushrooms, and carrots. Finish it with a sprinkle of fresh, chopped parsley for that pop of color and freshness. This is a meal that deserves to be enjoyed with good friends, a glass of the red wine you used for cooking, and lots of laughter around the table.

Make It Your Own: Delicious Variations

One of the best things about a classic recipe is making it your own! Here are a few of my favorite twists on this Beef Bourguignon.

1. The Coq au Vin Twist: Swap the beef for an equal amount of skin-on, bone-in chicken thighs and legs. Follow the same process, but reduce the braising time in the oven to about 1 hour 15 minutes, or until the chicken is fall-off-the-bone tender.

2. The Lighter Version: You can lighten it up without sacrificing flavor! Use a whole wheat flour or cornstarch slurry (mix 4 tbsp cornstarch with 4 tbsp cold water) to thicken the sauce instead of all-purpose flour. Load up on extra carrots and mushrooms, and use a leaner cut of beef like top sirloin, trimming any visible fat.

3. The Instant Pot Speed Run: Short on time? Use the sauté function on your Instant Pot for Steps 1-5. After deglazing with wine, add everything except the mushrooms, pearl onions, and chocolate. Secure the lid, set to high pressure for 35 minutes, then allow for a 15-minute natural release. Quick release, then use the sauté function again to stir in the sautéed veggies and chocolate and simmer for 10 minutes.

4. The Guinness Twist: For a deeper, malty flavor, replace half of the red wine (2 cups) with a dark stout beer like Guinness. It adds an incredible richness that pairs beautifully with the beef.

Chef Emily’s Notes from My Kitchen to Yours

This recipe has been my faithful dinner party hero for years, but it wasn’t always perfect. I’ll never forget the first time I made it for a date… and I accidentally used salted butter and super-salty bacon without adjusting. We spent the entire dinner chugging water! Lesson learned: always taste before you season at the end. Over time, I’ve learned to embrace the process. Don’t rush the sear. Don’t skip the chocolate. And for heaven’s sake, make a double batch and freeze half! This stew tastes even better the next day, as the flavors have more time to get to know each other. It’s a dish that teaches you patience and rewards you a thousand times over.

Your Questions, Answered!

Q: Can I make this Beef Bourguignon ahead of time?
A: Absolutely, and I highly recommend it! In fact, it often tastes better on day two. Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much.

Q: My sauce is too thin. How can I thicken it?
A: No worries! If after the final simmer your sauce is still thinner than you’d like, you have options. Mix one tablespoon of cornstarch with one tablespoon of cold water to create a slurry. Whisk this into the simmering stew and let it cook for 2-3 minutes until thickened. Alternatively, you can remove a cup of the liquid, whisk in a tablespoon of flour, and then whisk it back into the pot.

Q: What’s the best red wine to use for cooking?
A: The best rule is to use a wine you’d enjoy drinking. You don’t need to break the bank, but avoid anything labeled “cooking wine” as it’s loaded with salt. A dry, medium-to-full-bodied wine works best. My go-tos are Pinot Noir, Merlot, Cabernet Sauvignon, or a Côtes du Rhône blend.

Q: Can I freeze Beef Bourguignon?
A: Yes, it freezes beautifully! Cool it completely and transfer it to freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Nutritional Information*

Here’s a rough breakdown of the nutritional content per serving (based on 12 servings). This is an estimate and can vary based on specific ingredients used.

Calories: 490 | Protein: 38g | Carbohydrates: 12g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 135mg | Sodium: 580mg | Fiber: 2g | Sugar: 5g

*For a gluten-free version, ensure you use a certified gluten-free flour blend and that your beef stock and bouillon are gluten-free. The nutritional info provided is for the standard recipe using all-purpose flour.

Final Thoughts from My Kitchen

Well, my friend, we’ve reached the end of our Bourguignon journey. I hope you feel empowered and excited to tackle this classic dish. Remember, cooking isn’t about perfection—it’s about patience, good ingredients, and the joy you stir into the pot. Put on some music, pour a little wine into the pan (and your glass), and let the low, gentle simmer do its quiet, magical work. When you set this on the table—a glossy, fragrant pot of fall-apart beef in a sauce so velvety it practically purrs—you’re not just serving dinner. You’re serving comfort. You’re serving care. You’re serving a memory in the making.