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Beef Bourguignon served with carrots and mushrooms
Classic French Beef Bourguignon in red wine sauce

Classic Beef Bourguignon

Author: Flavelo
Recipes Main Courses
Julia Child made it famous, but this is a humble French peasant dish at heart. The key is braising the beef in red wine, not diluting it with water. The mushrooms and onions (the garnish) are cooked separately and added only at the end to preserve their texture and distinct flavor in the rich, dark sauce.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 45 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large Dutch oven with lid
  • Skillet
  • Strainer

Allergen Information

⚠️ Sulfites (Wine)
⚠️ Wheat (Flour)
⚠️ Milk (Butter)

Instructions

1 ✓

Cook the bacon in the pot to render the fat. Remove the crispy bacon bits, leaving the fat in the pot.

Tip: The bacon fat provides the foundational flavor.
2 ✓

Pat the beef bone-dry (crucial!), toss lightly in flour, and season with salt and pepper. Sear the beef in the hot bacon fat in small batches until deeply browned on all sides. Remove the meat.

Tip: If you crowd the pan, the meat cools the fat and steams. You want a sear!
3 ✓

In the remaining fat, sauté the chopped onions and carrots. Stir in the tomato paste.

Tip: Caramelizing the vegetables deepens the flavor profile.
4 ✓

Return the beef and bacon to the pot. Pour in the wine and broth to cover. Add garlic, thyme, and bay leaves. Bring to a boil.

Tip: The wine's acidity tenderizes the meat.
5 ✓

Cover and braise on very low heat (or in a 320°F/160°C oven) for 2.5 to 3 hours, until the meat is fork-tender.

Tip: Patience yields the softest meat.
6 ✓

Meanwhile, sauté the mushrooms and pearl onions separately in butter until golden. Add them to the stew for the final 15 minutes.

Tip: This prevents the mushrooms from turning to mush and keeps the onions sweet.

Recipe FAQ

What wine should I use?
A full-bodied dry red wine like Pinot Noir or Merlot. Avoid 'cooking wine'—if you wouldn't drink it, don't cook with it!
Why flour the meat?
The flour adds flavor as it browns and helps thicken the sauce later.

Ingredients

  • 2.5 lb Beef Chuck or Shank (cut into 2-inch chunks)
  • 1 bottle (750ml) Dry Red Wine (Pinot Noir or Burgundy)
  • 8 oz Bacon (cut into strips)
  • 2 whole Onions (roughly chopped)
  • 2 whole Carrots (sliced)
  • 3 clove Garlic (crushed)
  • 2 tbsp Tomato Paste
  • 8 oz Button Mushrooms (quartered)
  • 15 whole Pearl Onions (peeled)
  • 2 tbsp All-Purpose Flour
  • 2 cup Beef Broth
  • 3 sprig Fresh Thyme
  • 2 leaf Bay Leaves
  • 3 tbsp Butter