Beef Bourguignon

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: French
Ingredients: 8 slices thick cut bacon chopped; 3 lb chuck roast; salt to taste; freshly ground black pepper to taste; 1 large sweet onion diced; 3 large carrots peeled and cut in chunks; 4 clove garlic crushed; 5 tablespoons butter; 8 ounces small white button or cremini mushrooms; 2 cups dry red wine; 2 cups low sodium beef broth; 2 tablespoons tomato paste; 2 bay leaves; 3 sprigs fresh thyme plus more for garnish; ¼ cup all-purpose flour

By:

Alejandro

Published:

April 11, 2026

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Beef Bourguignon, a classic French dish, epitomizes warmth and comfort, presenting beautifully tender chunks of meat swimming in a rich, flavorful sauce. This slow-cooked masterpiece combines succulent beef, earthy vegetables, and aromatic herbs, delivering a symphony of tastes that linger long after your last bite. Originating from the Burgundy region, it traditionally showcases the best of regional ingredients, such as red wine and fresh thyme, making it truly special.

I remember the first time I savored Beef Bourguignon at a quaint bistro in France. Each forkful was an indulgence that felt heartwarming and soul-soothing—a taste of home even thousands of miles away. Making this dish at home is surprisingly easy! You’ll find that it’s budget-friendly and perfect for gatherings or cozy family dinners. This isn’t just dinner; it’s an experience you’ll want to share, and I invite you to try it out!

Why You’ll Love This Recipe

Irresistible Richness: Each bite is a decadent blend of beef and vegetables simmered in red wine, creating deep, complex flavors.
Hearty and Filling: Perfect for chilly evenings, this dish warms both body and spirit.
Impressive Presentation: Serve this beauty in a Dutch oven for a rustic touch that will wow your guests.
Meal Prepping Opportunity: Make it ahead of time; it tastes even better the next day after the flavors meld together.
Customizable Ingredients: Feel free to swap in your favorite vegetables or different cuts of meat if desired.

Ingredients You’ll Need

8 slices thick cut bacon, chopped: Adds a smoky base flavor that’s irresistible. You can use turkey bacon for a lighter option.
3 lb chuck roast: This cut is ideal because it becomes tender with slow cooking and is budget-friendly. Alternative cuts like brisket work well too.
Salt to taste: Enhance the natural flavors of the meat and vegetables.
Freshly ground black pepper to taste: Freshly ground offers a more robust flavor than pre-ground.
1 large sweet onion, diced: Adds sweetness and depth to the dish. Consider using yellow or red onions for a different flavor profile.
3 large carrots, peeled and cut in chunks: Provide sweetness and texture; parsnips can be a lovely substitute.
4 cloves garlic, crushed: For an aromatic, savory kick that complements the beef beautifully.
5 tablespoons butter: Richness and flavor enhancer; you can replace it with olive oil for a dairy-free version.
8 ounces small white button or cremini mushrooms: Their earthy flavor is essential; any mushrooms will add a great taste.
2 cups dry red wine: Choose a good-quality wine you enjoy drinking; it significantly influences the final flavor. Avoid sweet wine.
2 cups low sodium beef broth: You can use homemade or store-bought, but low sodium is best to control salt levels.
2 tablespoons tomato paste: Provides a rich umami note that balances the acidity of the wine.
2 bay leaves: Infuse fragrance and flavor; remember to remove them before serving!
3 sprigs fresh thyme: Add brightness; dried thyme can be used in a pinch but fresh is preferred.
¼ cup all-purpose flour: For dredging the beef to help create a lovely sauce.

How to Make Beef Bourguignon

Cook the Bacon: In a Dutch oven or a deep, oven-proof skillet, cook 8 slices of chopped thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to soak up any excess grease.
Brown the Beef: Preheat your oven to 350°F. Season 3 lbs of chuck roast pieces with salt and freshly ground black pepper. Dredge them in ¼ cup all-purpose flour to create a nice crust. Using the reserved bacon grease, brown the beef on both sides, then plate them.
Sauté the Vegetables: Add 1 large diced sweet onion and 3 large carrot chunks to the pot, cooking in the remaining bacon grease until the onions soften. Lower the heat and add 4 crushed cloves of garlic, cooking for just a minute until fragrant. Remove the vegetables and set them aside, discarding excess grease.
Cook the Mushrooms: Melt 1 tablespoon of butter in the pot and add 8 ounces of small white button or cremini mushrooms. Sauté until they are browned and tender, then plate them too.
Create the Sauce: Pour in 2 cups of dry red wine to deglaze the pot, scraping the flavorful brown bits off the bottom. Next, stir in 2 cups of low-sodium beef broth, 2 tablespoons of tomato paste, 2 bay leaves, and 3 sprigs of fresh thyme. Return the browned chuck roast to the pot. Cover and place in the oven for 1 hour to let the flavors meld beautifully.
Thicken the Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter and whisk in the reserved flour to make a roux. Slowly add this mixture to the Dutch oven, stirring gently on low heat until the sauce thickens, about 4-5 minutes.
Add Back Other Ingredients: Stir in the reserved bacon, onions, carrots, and mushrooms, then return the pot to the oven for an additional hour. Once cooked, fish out the bay leaves and any thyme stems before serving.

Storing & Reheating

Beef Bourguignon can be stored at room temperature for about two hours before refrigerating. Transfer leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the dish in a suitable container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove over low heat until warmed through. While the dish may lose a bit of its original texture, a quick stir and a splash of beef broth can help refresh the flavors.

Chef’s Helpful Tips

Avoid overcrowding your pan when browning the beef; this will lead to steaming instead of browning.
Let your beef roast sit at room temperature for about 30 minutes before cooking for even cooking.
Use high-quality wine; if you wouldn’t drink it, don’t cook with it! It makes a noticeable difference in flavor.
Feel free to adapt the vegetables based on seasonality or preferences—potatoes, turnips, or green beans can add delightful variations.
This dish is perfect for making ahead; the flavors deepen and improve after sitting overnight.

Beef Bourguignon is more than just a meal; it’s a comforting dish with a rich history that can easily become a staple in your kitchen. The combination of hearty beef, fragrant herbs, and deep flavors comes together effortlessly, creating a delightful experience. Feel free to add your twist, swap ingredients, or even showcase a different type of meat. As you welcome friends or family to the table, they won’t be able to resist this classic French delight. Enjoy every single bite of this soul-warming dish!

Recipe FAQs

Can I use a slow cooker for Beef Bourguignon?

Absolutely! You can sear the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a tender result. Just ensure the liquid doesn’t run too low.

What kind of red wine should I use?

A dry red wine is ideal; Pinot Noir, Merlot, or Cabernet Sauvignon are great choices. The wine you choose will greatly influence the dish’s flavor, so select one you enjoy.

Is Beef Bourguignon suitable for freezing?

Yes, it freezes beautifully! Just ensure it’s cooled completely before transferring to airtight containers. It can be frozen for up to 3 months.

Can I make Beef Bourguignon ahead of time?

You can definitely make it ahead! In fact, the flavors will deepen and improve after a day in the fridge—just reheat before serving for the best results!