Best French Stew Recipe: Classic Beef Bourguignon

Beef bourguignon is a classic French stew from Burgundy, made by slowly braising beef with red wine, bacon, carrots, mushrooms, and pearl onions. This version builds deep flavor by browning the ingredients first, then letting the oven turn the beef tender while keeping the method practical for a home cook; family and regional versions vary.

Ingredients

3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
6 oz (170 g) thick-cut bacon, cut into ½-inch (1 cm) pieces
1 tsp (5 ml) fine sea salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) neutral oil, such as canola, if needed for browning
1 large yellow onion, about 10 oz (280 g), diced
2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
3 garlic cloves, about 9 g, finely chopped
2 tbsp (16 g) all-purpose flour
1 tbsp (16 g) tomato paste
3 cups (720 ml) dry red wine, preferably Burgundy or another Pinot Noir
1½ cups (360 ml) low-sodium beef stock
1 tsp (5 ml) Worcestershire sauce, optional
3 fresh thyme sprigs, or 1 tsp (1 g) dried thyme
1 bay leaf
8 oz (225 g) peeled pearl onions, fresh or frozen and thawed
12 oz (340 g) cremini mushrooms, quartered (about 4 cups / 600 ml)
1 tbsp (14 g) unsalted butter
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients and heat the oven. Set a rack in the lower-middle position and heat the oven to 325°F (163°C). Pat the beef very dry with paper towels; moisture on the surface prevents browning. Trim away any unusually large, hard pieces of exterior fat, then season the cubes with the salt and pepper. Dice the onion, cut the carrots, and prepare the garlic and bacon while the oven heats. This preparation takes about 35 minutes, including the oven preheat. If using frozen pearl onions, thaw and drain them; they can go into the stew later without peeling.
Render the bacon. Set a large Dutch oven over medium heat. Add the bacon and cook for about 8 minutes, stirring now and then, until its fat has rendered and the pieces are lightly browned but not brittle. Lift the bacon onto a plate with a slotted spoon, leaving the rendered fat in the pot. If the bacon is very lean and the pot looks dry, add the measured neutral oil.
Brown the beef in batches. Raise the heat to medium-high. Arrange enough beef in the pot to leave space between the cubes; crowding makes the meat steam. Brown each side, turning as needed, for about 20 minutes total across batches. Transfer browned cubes to the plate with the bacon. Let the pot regain its heat between batches, and lower the burner slightly if the drippings begin to smoke. A dark brown fond on the bottom is useful; black, acrid bits are not.
Cook the aromatics and build the base. Add the diced onion and carrots to the pot and cook for about 8 minutes, stirring and scraping up the browned bits, until the onion softens. Stir in the garlic for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute so no dry pockets remain. Add the tomato paste and cook for another minute; this briefly toasts the paste and gives the broth a rounder flavor.
Add the wine and stock. Pour in the red wine gradually, scraping the bottom of the pot with a wooden spoon. Bring it to a lively simmer and cook for about 5 minutes, then stir in the beef stock and Worcestershire sauce, if using. Add the thyme and bay leaf. Return the beef and bacon, along with any juices on the plate. The liquid should come close to covering the meat; add a little more stock or water if needed, but do not dilute it excessively.
Braise until nearly tender. Bring the liquid just to a simmer on the stovetop, cover the pot, and transfer it to the oven. Cook for 2 hours and 10 minutes. The stew should barely bubble under the lid rather than boil hard. Check after about 90 minutes: if the edges are boiling rapidly, lower the oven to 300°F (149°C). Stir once, carefully, and make sure the beef remains mostly submerged. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, checked with a food thermometer; for this braise, the beef will cook well beyond that point so it becomes fork-tender.
Add the pearl onions and cook the mushrooms. Stir the pearl onions into the stew, cover, and return the pot to the oven for 35 minutes, or until the onions are tender and a fork slides easily into the beef. During the final 9 minutes of this braising time, melt the butter in a skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary, and cook until browned and their released liquid has mostly evaporated. This parallel step does not add extra elapsed time to the recipe.
Finish and adjust the stew. Remove the pot from the oven and discard the thyme stems and bay leaf. Stir in the mushrooms. If the sauce seems thin, lift out the beef and vegetables with a slotted spoon and simmer the sauce on the stovetop for a few minutes, then return everything to the pot. Taste and adjust the salt and pepper. The finished sauce should coat a spoon, while the beef remains intact but yields easily when pressed with a fork. Scatter parsley over the top and serve hot.

Tips

Choose a cut for slow cooking. Chuck is a dependable choice because its connective tissue softens during a long braise. Stewing beef or boneless short rib can work, though short rib is richer and usually costs more. Avoid very lean steak cuts, which can become dry before the sauce develops its full flavor.
Use a wine you would drink. A dry Burgundy-style Pinot Noir fits the dish, but another dry, medium-bodied red works. Avoid sweet wine and heavily oaked reds, which can make the sauce taste cloying or harsh. For an alcohol-free variation, replace the wine with additional beef stock and add 1 tablespoon (15 ml) red-wine vinegar; the result will be less fruity and less traditionally wine-forward.
Do not crowd the pot. Browning in batches takes a little longer but creates the savory browned surface that flavors the sauce. If beef is packed tightly together, it releases moisture and turns gray instead of browning. Drying the cubes well before they go into the pot also makes a noticeable difference.
Use frozen pearl onions if fresh ones are inconvenient. Frozen peeled onions are a practical substitute and need no special treatment beyond thawing and draining. If pearl onions are unavailable, use 1 cup (150 g) of chunky diced yellow onion; it will soften more and blend into the sauce rather than staying as distinct, sweet little onions.

Serving Suggestions

Serve the stew in warmed shallow bowls with plenty of sauce. Buttered egg noodles, boiled or mashed potatoes, and crusty bread are all useful for catching the wine-rich gravy; a simple side of green beans or a crisp green salad balances the meal. For a more traditional country-style plate, pair it with boiled potatoes and a spoonful of the pearl onions and mushrooms from the pot. Add parsley just before serving so it stays bright. The stew is filling, so a modest side and a piece of bread are often enough.

Variations

For a more classic Burgundy-style feel, use a Pinot Noir and keep the bacon, pearl onions, and mushrooms. Lardons are traditional in many versions; thick-cut bacon is an accessible substitute, while unsmoked pancetta gives a less smoky flavor. If you can find salt pork, use it in place of the bacon and reduce the added salt until the end. Some versions include celery or omit tomato paste, and some cook the mushrooms separately before adding them; those choices change the flavor and texture but still make a satisfying stew.

To make the dish gluten-free, omit the flour and thicken the sauce at the end with a slurry made from 1 tablespoon (8 g) cornstarch and 1 tablespoon (15 ml) cold water. Stir it into gently simmering sauce and cook until glossy. For a lighter mushroom-forward variation, use 8 oz (225 g) of beef and increase the mushrooms to 1 lb (454 g), but expect a less meaty, less traditional result. You can also replace half the beef stock with water if your stock is strongly flavored or salty.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, in a covered shallow container. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more cohesive the next day as the sauce settles and the flavors mingle, so it is a good make-ahead dish. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the sauce has thickened. Bring it to a steady simmer and heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Avoid prolonged vigorous boiling, which can break apart the beef and reduce the sauce too far.

Frequently Asked Questions

What is the best cut of beef for French stew?
Boneless beef chuck is the best all-purpose choice for this recipe. Its marbling and connective tissue help it stay flavorful and become tender during a long, gentle braise. If using stew meat sold pre-cut, choose pieces that look well-marbled and similar in size so they cook at about the same rate.

Can I make beef bourguignon without red wine?
Yes. Use additional beef stock in place of the wine and add a small amount of red-wine vinegar for acidity. Start with 1 tablespoon (15 ml), taste the sauce near the end, and add a little more only if it needs brightness. The stew will still be hearty, but it will lack the depth and fruitiness that wine brings to the classic version.

Why is my beef still tough after braising?
It probably needs more time, not higher heat. Chuck can remain firm until its connective tissue has had time to soften, and the timing varies with the size of the cubes and the steadiness of the oven. Cover the pot and continue cooking in 20-minute increments, checking for beef that yields easily to a fork. Keep the liquid at a gentle simmer rather than a hard boil.

Can I make this stew on the stovetop?
Yes. After bringing the covered pot to a simmer, turn the burner to low and cook gently for about the same time as the oven braise. Check periodically that the bottom is not catching and that the liquid is barely bubbling. A heavy pot and a low, steady burner help distribute heat; if your stovetop runs hot, use a heat diffuser or move the pot partly off the burner.

Can I prepare beef bourguignon a day ahead?
Yes. Cook it completely, cool it safely, and refrigerate it within 2 hours. Reheat the next day to 165°F (74°C). If the chilled sauce has set or thickened, loosen it with a small splash of stock while reheating. You can also prepare the stew through the braising stage ahead, then add freshly browned mushrooms while reheating for a little more texture.

What can I use instead of pearl onions?
Use chunky pieces of yellow onion if pearl onions are not available. Add them at the same point in the recipe, but check them sooner because smaller pieces soften more quickly and may lose their shape. Frozen pearl onions are usually the closest convenient substitute and preserve the distinct, sweet onion bites associated with the dish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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