Traditional French Cooking: A Classic Beef Bourguignon

Boeuf bourguignon is a Burgundy-style French beef stew in which browned beef is gently braised with red wine, stock, vegetables, and herbs until tender. Its layered flavor comes from classic methods—searing, deglazing, and slow braising—and cooks vary the vegetables and wine according to region and family tradition.

Ingredients

3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
6 oz (170 g) thick-cut bacon, cut into ½-inch (1 cm) pieces
2 tbsp (30 ml) neutral oil, such as canola or grapeseed
1 large yellow onion, about 8 oz (225 g), diced
2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
3 garlic cloves, finely chopped, about 1 tbsp (9 g)
2 tbsp (16 g) all-purpose flour
2 tbsp (30 g) tomato paste
3 cups (710 ml) dry red wine, preferably Pinot Noir or another light-bodied dry wine
2 cups (475 ml) low-sodium beef stock
1 bay leaf
4 fresh thyme sprigs, or 1 tsp (1 g) dried thyme
1 lb (450 g) cremini mushrooms, halved or quartered if large
2 tbsp (28 g) unsalted butter
8 oz (225 g) peeled pearl onions, fresh or thawed frozen
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and heat the oven. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Season it with the salt and pepper. Set a rack in the lower-middle of the oven and preheat to 325°F (163°C). Let the oven heat while you prepare the other ingredients. If the beef is very wet, pat it dry again just before searing.
Render the bacon. Set a large Dutch oven or other heavy, oven-safe pot over medium heat. Add the bacon and cook for about 8 minutes, stirring occasionally, until browned and its fat has rendered. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot. If the bacon releases very little fat, add a teaspoon of the measured oil.
Brown the beef in batches. Add enough oil to coat the bottom of the pot lightly. Arrange a single layer of beef without crowding and brown it on several sides, about 4–5 minutes per batch. Transfer browned pieces to the plate with the bacon. Repeat, adding a little more oil if the pot looks dry. Depending on the pot, this takes about 20 minutes. Crowding makes the meat steam, so take the time to work in batches.
Cook the vegetables and build the base. Lower the heat to medium. Add the diced onion and carrots and cook for 5 minutes, scraping up browned bits, until the onion begins to soften. Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir for another minute so it is incorporated and no longer looks powdery.
Deglaze and assemble the braise. Pour in about ½ cup (120 ml) of the wine and scrape the bottom of the pot with a wooden spoon to loosen the browned fond. Add the remaining wine, stock, bay leaf, and thyme. Return the beef and bacon, along with any juices on the plate. The liquid should come close to covering the meat; if it does not, add a little stock or water. Bring the pot just to a gentle simmer on the stovetop, then cover it.
Braise until tender. Transfer the covered pot to the oven and cook for 2 hours 45 minutes. Check that the liquid is barely bubbling, not boiling hard; vigorous boiling can make the beef dry and stringy. For food safety, check the largest pieces with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This long braise takes the beef beyond that minimum; continue until a fork slides into the meat easily. If it is still firm, cover and cook for another 15 minutes before checking again.
Cook the mushrooms and pearl onions while the beef braises. During the final 20 minutes of braising, melt the butter in a wide skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if needed, and cook for about 8 minutes until browned and their released moisture has mostly evaporated. Add the pearl onions and cook for about 8–10 minutes, stirring, until tender and lightly golden. If using frozen pearl onions, thaw and drain them first; they may take a few minutes less.
Finish and adjust the sauce. Carefully remove the Dutch oven from the oven. Discard the bay leaf and thyme stems. Stir in the cooked mushrooms and pearl onions, then simmer the pot uncovered on the stovetop for about 10 minutes. The sauce should coat a spoon. If it seems thin, simmer a little longer; if it is thicker than you like, loosen it with a splash of stock. Taste and adjust the salt and pepper. Sprinkle with parsley and serve hot.

Tips

Choose a braising cut. Beef chuck has enough connective tissue to become succulent during a long, moist cook. Avoid very lean steak, which is more likely to turn dry before it becomes tender. Cut the pieces evenly so they cook at a similar pace.
Use a dry wine you would drink. Burgundy Pinot Noir is a classic choice, but another dry, lighter-bodied red works well. Avoid sweet wine, which can make the sauce taste sugary. If you do not cook with wine, replace it with additional beef stock and add 1 tbsp (15 ml) red-wine vinegar for brightness; the sauce will be less fruity and less traditionally wine-forward.
Do not rush the browning. Leave space between pieces and let each side develop color before turning. If the pot begins to scorch, lower the heat slightly; the dark browned residue is useful flavor, but black, burnt bits can make the sauce bitter.
Make the texture work for you. The finished sauce should be glossy and spoonable rather than watery. Simmer uncovered to reduce it, or stir in small splashes of stock if it has reduced too far. For a more traditional lardon flavor, use unsmoked lardons if available; thick-cut bacon is an accessible substitute and adds a smokier note.

Serving Suggestions

Serve boeuf bourguignon in warm shallow bowls so the beef, vegetables, and sauce are easy to spoon together. Mashed potatoes, buttered egg noodles, or boiled potatoes are practical accompaniments because they catch the rich sauce. For a more rustic French-style meal, offer crusty bread and a simple green salad dressed with a sharp vinaigrette.

Keep the side dishes relatively simple: the braise already brings a savory, wine-rich sauce and substantial pieces of meat. A scattering of parsley just before serving adds freshness. If serving a group, bring the pot to the table and spoon the mushrooms and pearl onions across the top so every portion gets some of the garnish.

Variations

There is no single fixed home-style version of boeuf bourguignon. Some cooks use a larger proportion of onions or carrots, while others add the mushrooms only near the end so they keep their shape. For a more rustic result, leave the carrots in larger chunks; for a smoother sauce, strain out the braising vegetables before returning the beef and adding the mushroom-onion garnish.

For a gluten-free version, omit the flour and thicken the finished sauce by simmering it uncovered until reduced. Alternatively, whisk 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water and stir the slurry into the gently simmering sauce, adding just enough to reach the texture you like. The sauce will be a little glossier and less traditionally flour-thickened.

You can replace cremini mushrooms with white button mushrooms, which have a milder flavor, or use frozen pearl onions when fresh ones are difficult to peel. If you cannot find pearl onions, use 1 cup (150 g) of diced yellow onion, cooked until tender; it blends into the sauce more and will not give the same small, distinct bites.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, in a covered container. The stew keeps for 3–4 days in the refrigerator. The sauce may look thicker once chilled because the gelatin and fat firm up; that is normal. For longer storage, freeze it in airtight, meal-sized containers for up to 3 months for best quality, then thaw overnight in the refrigerator.

Reheat only the portion you plan to serve, either in a covered saucepan over low heat or in a microwave-safe dish, stirring occasionally. Add a splash of stock or water if the sauce has become too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Can I make boeuf bourguignon a day ahead?
Yes. Cook it through, cool it safely, and refrigerate it in a covered container. The flavors meld as it rests, and the chilled fat is easy to lift off before reheating if you prefer a less rich sauce. Reheat gently until the leftovers reach 165°F (74°C), adding a little stock if needed.

Can I cook it entirely on the stovetop?
Yes. After bringing the covered pot to a gentle simmer, turn the burner to its lowest setting and cook slowly, checking from time to time that the liquid is barely bubbling and the bottom is not sticking. A heavy pot and a low, steady heat matter more than whether the heat comes from an oven or burner.

What if the beef is still tough after the stated time?
Keep braising it, covered, and check again after 15 minutes. Toughness usually means the connective tissue needs more time to soften, rather than that the stew needs a higher oven temperature. Keep the liquid at a gentle simmer and make sure enough remains in the pot to surround the meat.

Can I use a slow cooker?
You can, although you will lose some of the concentrated flavor if you skip browning. Brown the bacon and beef in a skillet, then cook the onion, carrot, garlic, and tomato paste before deglazing the pan with wine. Transfer everything to the slow cooker with the stock and herbs; cook on low until the beef is fork-tender, then stir in separately browned mushrooms and onions near the end.

Do I have to use Burgundy wine?
No. A dry Pinot Noir is a fitting choice, but the recipe also works with another dry red wine that is not heavily oaked or sweet. The precise grape and region will change the aroma and acidity, but slow braising, well-browned beef, and a balanced sauce are the defining techniques.

Can I leave out the bacon?
Yes. Omit it and use the full amount of oil to brown the beef and vegetables. The finished dish will have less smoky, cured-meat depth, but the wine, beef, herbs, and mushrooms still make a flavorful braise. Taste the sauce carefully at the end and adjust the seasoning.

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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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