Beef Bourguignon (Boeuf Bourguignon) is the ultimate French comfort food—a rich, slow-braised stew of tender beef chuck, rendered bacon lardons, carrots, pearl onions, and cremini mushrooms simmered in a full-bodied red wine sauce.
Made famous in modern kitchens by Julia Child, this dish relies on a low-and-slow braise to break down tough connective tissue into melt-in-your-mouth beef surrounded by a glossy, deeply savory sauce.
Pro-Tips for Restaurant-Quality Bourguignon
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Dry the Beef Thoroughly: Excess moisture steams the meat instead of searing it. Pat the beef dry with paper towels before hitting the hot pan to ensure a deep, dark brown crust.
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Choose the Right Wine: Use a dry, full-bodied red wine like Pinot Noir, Burgundy, or Cabernet Sauvignon. Never use “cooking wine,” as the salt and additives alter the sauce’s final depth.
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Sauté Mushrooms & Pearl Onions Separately: Adding mushrooms and pearl onions straight into the stew for a 3-hour simmer turns them mushy. Sautéing them in butter near the end and stirring them in for the last 15–20 minutes preserves their shape, texture, and flavor.
Traditional French Beef Bourguignon Recipe
Ingredients
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3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
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6 oz thick-cut bacon or thick lardons, chopped
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1 bottle (750ml) dry red wine (Pinot Noir or Burgundy)
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2 cups high-quality beef stock or bone broth
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2 tbsp tomato paste
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3 cloves garlic, minced
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1 large yellow onion, sliced
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4 large carrots, cut diagonally into 1-inch pieces
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8 oz fresh pearl onions, peeled
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10 oz cremini or button mushrooms, quartered
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3 tbsp all-purpose flour
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2 tbsp unsalted butter
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Fresh herbs: 3 sprigs fresh thyme, 2 bay leaves, and 1 sprig fresh rosemary (tied into a bundle)
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Salt and freshly cracked black pepper to taste
1.Render Bacon & Sear Beef:Renders fat to sear the beef.
In a large, heavy Dutch oven over medium heat, cook the chopped bacon for 6 to 8 minutes until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Pat the beef cubes completely dry and season with salt and pepper. Working in small batches, sear the beef in the hot bacon fat until deeply browned on all sides (3–4 minutes per batch). Transfer seared beef to a plate.
2.Sauté Aromatics & Build Sauce:Builds the aromatic flavor base.
Add the sliced yellow onion and carrots to the remaining fat in the pot. Cook for 5 minutes until softened. Add the minced garlic and tomato paste, stirring for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste.
3.Deglaze & Simmer:Deglazes the pot for rich flavor.
Pour in the entire bottle of red wine and beef stock, scraping up all the caramelized browned bits (fond) stuck to the bottom of the Dutch oven. Return the seared beef and cooked bacon to the pot, then nestle in the herb bundle (thyme, rosemary, bay leaves). Bring to a gentle simmer on the stove.
4.Cover & Braise:Low and slow breaks down collagen.
Preheat your oven to 325°F (165°C). Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for 2½ to 3 hours, or until the beef is yieldingly tender when pierced with a fork.
5.Sauté Mushrooms & Pearl Onions:Maintains ideal texture and prevents mushiness.
During the last 20 minutes of braising, melt the 2 tablespoons of butter in a skillet over medium-high heat. Add the quartered mushrooms and peeled pearl onions, sautéing for 8 to 10 minutes until golden brown.
6.Combine & Finish:Thickens sauce into a glossy finish.
Remove the Dutch oven from the oven. Discard the herb bundle. Stir the sautéed mushrooms and pearl onions into the stew. Simmer uncovered on the stovetop for 10–15 minutes until the sauce coats the back of a spoon with a rich, glossy sheen. Garnish with fresh chopped parsley and serve warm over mashed potatoes, buttered egg noodles, or with crusty bread.
