Beef bourguignon isn’t just stew; it’s slow, deep warmth built on wine, time, and a few clever moves that turn humble ingredients into velvet comfort.

Born in Burgundy and polished over decades, it’s rustic at heart yet perfectly grand when the spoon drops into that glossy, mahogany sauce.

Ingredients Needed for the Recipe

Below is a clear, practical list with quick notes on how each shines in the pot — tight, tidy, and ready to cook without fuss.

• Keep the cuts chunky, the wine dry, and the browning generous; that’s where the magic begins and the patience pays off later.
• 6 ounces bacon, diced — renders savory fat and adds smoky depth throughout the base.
• 3 pounds beef chuck or eye of round, 1–1.5 inch cubes — big cubes stay juicy and shred-tender after braising.
• 1 large yellow onion, chopped — builds sweetness and structure into the sauce.
• 2 garlic cloves, minced — quick aromatic lift that blooms in the hot fat.
• 3 cups dry red wine (Burgundy or pinot noir) — the backbone of flavor and tenderization.
• 2 cups quality beef broth — rounds the wine, adds savory body and balance.
• 1 tablespoon tomato paste — a quiet umami nudge that deepens color and richness.
• 1 tablespoon ground dried porcini mushrooms — the “secret” umami amplifier; grind fresh for vibrant flavor.
• 1 teaspoon fresh chopped thyme leaves — herbal brightness to cut the richness.
• 2 bay leaves — slow perfume that threads the braise.
• 3/4 teaspoon salt — season in layers; adjust at the end to taste.
• 1/4 teaspoon freshly ground black pepper — saved partly for finishing, to pop the sauce.
• For the vegetables: 1 tablespoon butter + 1 tablespoon oil — for high-heat browning of garnish veg.
• 6 ounces pearl onions, peeled — sweetness and snap; blanch-peel for ease.
• 2 carrots, cut into 1-inch chunks — tender-crisp counterpoint to the silky stew.
• 6 ounces small button mushrooms — browned separately for a meaty bite and no sogginess.
• For the roux: 3 tablespoons butter + 3 tablespoons flour — a rich, dark roux brings luxurious body.

What Makes This “Ultimate”?

Two moves: a darker, richer roux to finish the sauce, and a dose of ground porcini that slips in a foresty bass note — subtle, but oh it lingers.

Both ideas stack on the classic method without complicating it, keeping the stew luscious while amplifying savoriness in a way that feels inevitable.

Ingredient Substitutions (smart swaps)

No porcini? Try finely chopped cremini browned hard, or a teaspoon of white miso stirred into the finish; different, but satisfyingly savory.

If pinot noir is out, go with any dry, medium-bodied red like merlot or chianti; just avoid sweet wine—creaminess comes from technique, not sugar.

Serving And Pairing Ideas

Serve over buttered potatoes, barely sweet parsnip mash, or a torn hunk of crusty bread — keep sides simple and starchy to soak that sauce.

Pair with Burgundy or pinot noir for echoing elegance; for a cozier vibe, try a soft, earthy red that won’t bulldoze the stew’s perfume.

How to make Ultimate Beef Bourguignon?

Step 1: Preheat And Prep

Preheat the oven to 325°F; clear space on the stovetop and have a Dutch oven ready — wide, heavy, and honest about heat.

Cut beef into big cubes against the grain; pat dry, because dryness equals browning, and browning equals flavor.

Step 2: Render Bacon, Sear Beef

Fry bacon until crisp; scoop it out, save every drop of fat. Work in batches to sear the beef, generous browning on every face.

Don’t rush this step — overcrowding steams the meat, and steaming is flavor’s exit door, sadly.

Step 3: Sweat Aromatics

In the same pot, sauté onion until golden, then add garlic for a quick minute; let the fond build gently.

That color at the bottom? It’s dinner’s bank account — scrape it later, cash every bit.

Step 4: Deglaze With Wine

Pour in the wine and boil hard for a minute, scraping the pot; the sharp edges soften, the kitchen smells like promises.

Add beef broth, tomato paste, thyme, bay leaves, and the ground porcini; return beef and bacon to the pot.

Step 5: Oven Braise

Cover and bake on the middle rack for about 2.5 hours; no peeking, the oven’s doing quiet, essential work.

Meanwhile, breathe; this is the part where time tastes like tenderness later.

Step 6: Prep Garnish Vegetables

Blanch-peel pearl onions: just-boiled water loosens skins; trim root, slip them out — neat and tidy.

In a hot skillet with butter and oil, brown onions, mushrooms, and carrots until well-colored; set aside.

Step 7: Strain For Sauce

Carefully pull the Dutch oven out; strain the stew over a bowl to collect the liquid gold.

Return the meat to the pot; keep that sauce close — it’s about to get even better.

Step 8: Make A Dark Roux

Melt butter in a saucepan, whisk in flour, and cook to a deep caramel brown; keep it moving, no dawdling.

Slowly whisk in the strained sauce; bring to a lively simmer until lightly thickened, then finish with freshly ground black pepper.

Step 9: Finish The Stew

Pour the thickened gravy back into the Dutch oven, add the browned vegetables, and simmer 10 minutes on the stovetop.

Vegetables should be soft but still a touch firm; adjust salt and pepper, then stand back and smile, a little.

Step 10: Serve And Garnish

Ladle into warm bowls, top with parsley or a small thyme sprig; bring bread to the table, no negotiations.

It’s ready now, but tomorrow it sings even lower and richer — if waiting is possible.

Tips

• Brown in batches, and let space and sizzle do the work; this isn’t a stew that forgives crowding.
• Blanch pearl onions briefly to peel, then brown hard for sweetness without slipping into mush.
• Use a dry, medium-bodied wine and good stock; thin or sweet liquids flatten the sauce, and that won’t do.
• Cook the roux darker than “gravy brown” — stop at deep caramel; that’s where the lushness lives.
• Rest overnight when possible; next-day flavor is rounder, deeper, and frankly, smug in the best way.

Best Time To Serve This Dish?

Cold evenings, slow Sundays, small celebrations that deserve big comfort — this stew fits all of them.

It’s a perfect make-ahead for gatherings: the sauce tightens overnight, reheats like a dream, and feels like a warm coat.

How To Store And Reheat

Cool completely, store airtight up to 4 days; freeze in portions with extra sauce to keep every reheat lush.

Reheat gently on the stovetop with a splash of water or stock; if it thickens too much, loosen in small steps until glossy.

Frequently Asked: Can I Make It Without Alcohol?

Yes — use more beef stock and add an extra tablespoon tomato paste, plus a teaspoon balsamic for complexity.

It’s different, sure, but still rich; the roux and porcini keep the sauce bold and beautifully rounded.

Why This Works

Layering: bacon fat for baseline savor, serious searing for complexity, wine for tenderizing, roux for silk — each step builds the next.

The porcini powder is the quiet star, slipping in umami and length, so every spoonful finishes long and confident.

Print Recipe

Ultimate Beef Bourguignon Recipe

Author: katie Smith Cooking Method: Slow Cooking Cuisine: Dutch Courses: Main Course

Difficulty: Advanced Prep Time 45 mins Cook Time 150 mins Rest Time 10 mins Total Time 3 hrs 25 mins

Cooking Temp: 325  F Servings: 6 Estimated Cost: $ 25.00 Calories: 580

Best Season: Fall, Winter

Description

Beef Bourguignon is a rich, deeply flavorful French classic that transforms humble ingredients into a luxurious, fork-tender stew. Slow-braised in red wine, enhanced with smoky bacon, earthy porcini mushrooms, and a silky roux-thickened sauce, this dish is the epitome of comfort food elegance. Perfect for special occasions or a hearty weekend dinner, it’s a meal that will have your kitchen smelling incredible and your guests begging for seconds.

Ingredients

Servings

Main Stew

• 6 ounces bacon (thick-cut, diced)
• 3 pounds beef chuck or eye of round (cut into 1.5-inch cubes)
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 3 cups dry red wine (Burgundy, Pinot Noir, or similar)
• 2 cups beef broth (high-quality)
• 1 tbsp tomato paste
• 1 tbsp ground dried porcini mushrooms (for intense umami flavor)
• 1 tsp fresh thyme leaves
• 2 bay leaves
• ³⁄₄ tsp salt
• ¹⁄₄ tsp black pepper (freshly ground)

Vegetables

• 1 tbsp butter (plus 1 tbsp oil for frying)
• 6 ounces pearl onions (peeled)
• 2 carrots (cut into 1-inch chunks)
• 6 ounces button mushrooms (cleaned, stems removed)

Roux

• 3 tbsp butter
• 3 tbsp all-purpose flour

Instructions

1. Preheat Oven & Cook Bacon

   Preheat oven to 325°F (163°C). In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
   Mark as complete

2. Sear the Beef

   Pat beef dry and season lightly with salt. In batches, sear beef in the bacon fat over medium-high heat until deeply browned on all sides. Do not overcrowd. Transfer to the bowl with bacon.
   Browning builds essential flavor. Avoid steaming the meat.
   Mark as complete

3. Sauté Aromatics

   Add chopped onion to the pot and cook until golden, about 5–7 minutes. Add garlic and cook for 1 minute more.
   Mark as complete

4. Deglaze & Simmer

   Pour in red wine, scraping up browned bits from the bottom. Boil for 1 minute. Add beef broth, tomato paste, ground porcini mushrooms, thyme, bay leaves, and salt. Return beef and bacon to the pot.
   Mark as complete

5. Bake

   Cover and transfer to the preheated oven. Bake for 2 1/2 hours (150 minutes) undisturbed.
   The meat should be fork-tender.
   Mark as complete

6. Brown the Vegetables

   While the stew bakes, heat butter and oil in a skillet. Add pearl onions, carrots, and mushrooms. Sear until golden brown. Set aside.
   This adds depth and texture.
   Mark as complete

7. Strain & Thicken Sauce

   Carefully remove stew from oven. Strain the liquid into a bowl, leaving solids in the pot. In a saucepan, melt butter and whisk in flour. Cook, stirring, until roux is a medium brown color (3–5 minutes). Gradually whisk in the strained liquid until slightly thickened.
   This roux adds richness and body.
   Mark as complete

8. Combine & Finish

   Pour the thickened sauce back into the Dutch oven with the beef. Add the browned vegetables. Simmer on stovetop for 10 minutes to blend flavors. Adjust seasoning with salt and pepper.
   Vegetables should be tender but not mushy.
   Mark as complete

9. Serve

   Ladle into warm bowls. Garnish with fresh thyme or chopped parsley. Serve immediately with crusty bread or mashed potatoes.
   Flavors deepen if reheated the next day.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 serving (approx 1.5 cups)

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 32g50%

Saturated Fat 13g65%

Trans Fat 0.5g

Cholesterol 125mg42%

Sodium 980mg41%

Potassium 1150mg33%

Total Carbohydrate 18g6%

Dietary Fiber 3g12%

Sugars 6g

Protein 42g84%

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Calcium 80 mg

Iron 7.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: This stew tastes even better the next day! Cool, refrigerate, and reheat gently on the stovetop.
• Wine choice: Use a dry, drinkable red wine like Pinot Noir or Burgundy. Avoid 'cooking wine.'
• Porcini secret: Grind dried porcini mushrooms yourself for maximum flavor.
• Serving suggestion: Pair with buttered egg noodles, mashed potatoes, or crusty baguette.
• Freezing: Freeze for up to 3 months. Thaw overnight and reheat gently.

Keywords: beef bourguignon, French beef stew, boeuf bourguignon recipe, red wine stew, classic French recipe, slow-cooked beef, gourmet stew