This Beef Bourguignon is a take on a classic French stew with a deep rich flavor from red wine. Tender beef, mushrooms, carrots, potatoes, and bacon are simmered in a savory broth.
Don’t be afraid to try this recipe, it’s one that Julia Child was well known for and while it does need some time, it’s actually not difficult to make.
What is Beef Bourguignon?
Beef Bourguignon (pronounced “bef bur-gee-nyon,”) is a beef stew recipe. The difference between this recipe and a regular stew is the amount of wine added to the broth giving it a deep flavor.
Carrots, onions, mushrooms, and garlic round out this one-pot meal. The whole thing bakes in the oven until tender.
Beef Bourguignon Ingredients
This recipe is a simplified version of Julia Child’s Beef Bourguignon with the steps somewhat simplified (and ingredients slightly adapted).
BEEF When choosing meat for bourguignon or stew, I prefer chuck beef as it comes out so tender but stewing meat works well too. Choose well marbled beef.
VEGGIES Any root vegetable will work in this recipe. Baby potatoes hold their shape well and require no peeling. I add the potatoes in but you can leave them out and serve this dish over mashed potatoes instead if you prefer.
If you can find pearl onions, substitute those, they’re so good in stew!
HERBS Fresh herbs like thyme, rosemary, and bay leaf enhance the flavor of this slow-cooked masterpiece, dried can be substituted if it’s what you have on hand.
Wine for Beef Bourguignon
Wine is used to flavor the broth in this recipe. Choose a dry red, like Pinot Noir, Cabernet, or Merlot, this adds the rich flavor that makes this recipe so famous!
Wine for cooking doesn’t need to be expensive but choose a wine you wouldn’t mind drinking. Do not use cooking wine in this recipe, the flavor isn’t great.
Most often, I will offer a suggestion to replace alcohol in recipes however the wine is the forward flavor in this dish (just like coq au vin).
While you could substitute it with beef stock, in this case, I would suggest making a beef stew with flavors that aren’t so dependant on wine.
While there are versions of non-alcoholic wine, I find they’re often more juice-like, and depending on the brand, they may not work well in this recipe. If the recipes below call for wine, it’s in a smaller quantity and can be substituted with extra broth.
How to Make Beef Bourguignon
- Fry the bacon. Remove the bacon but keep the fat in the pan per the recipe below.
- Dab the beef dry with a paper towel. Sear in small batches in the bacon grease over medium-high heat.. Remove from pan.
- Saute onions and carrots (with a bit of flour).
- Add beef back to the pot and stir in herbs, wine and remaining ingredients.
- Cover with a lid and bake according to the recipe below.
- Add cooked bacon as a garnish after the stew is cooked.
Tips for Perfection
Beef Bourguignon sounds super fancy, but with just a few tricks and tips it can be super easy!
- Choose beef that is well-marbled and trim off visible fat.
- Sear the beef in small batches without stirring too much so it gets a nice crust.
- Add a tablespoon or two of butter when cooking the onion and carrot if needed.
- Low and slow is the key to great flavor (and texture) in this recipe. We prefer to oven bake this stew but you can lightly simmer bourguignon on the stove.
- Fresh herbs are best but you can substitute dry if needed.
- Add in the bacon at the end but leave a little bit to garnish too!
- Like chili and lasagna this is one of those recipes that tastes just as good (or almost better) the next day!
What to Serve With Beef Bourguignon
More Cozy Stew Recipes
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Beef Bourguignon Recipe
Beef Bourguignon is an elegant, flavorful dish full of fresh veggies and tender beef.
Preheat oven to 325°F.
Cook bacon until crisp. Remove bacon from the pan leaving the fat in the bottom of the pan.
Dab the beef dry with a paper towel and season with salt and pepper. Brown in the bacon fat in small batches. Remove from the pan and set aside.
Add onions and carrot to the pan and cook 2-3 minutes or just until the onion begins to soften. Add beef back to the pan, stir in flour, and cook 2-3 minutes.
Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover and bake 2 ½ to 3 hours.
Remove bay leaf, stir in bacon, and serve.
Choose beef that is well marbled and trim off visible fat (chuck is our favorite).
Choose a dry red wine, like Pinot Noir, Cabernet, or Merlot.
Add in the bacon at the end but leave a little bit to garnish too!
To Thicken stew further after baking, combine equal parts cornstarch and water. Add to simmering stew a little bit at a time while whisking to reach desired consistency.
Calories: 753, Carbohydrates: 26g, Protein: 56g, Fat: 41g, Saturated Fat: 17g, Cholesterol: 181mg, Sodium: 1204mg, Potassium: 1927mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3578IU, Vitamin C: 21mg, Calcium: 74mg, Iron: 7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Beef, Dinner, Entree, Main Course
Cuisine American, French