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I braise fall-apart beef low and slow in red Burgundy (Pinot Noir) wine with bacon, pearl onions, mushrooms, and carrots for cozy, restaurant-quality comfort food. Make it in the oven, in an Instant Pot, or in a Slow Cooker.
What is Beef Bourguignon?
Boeuf Bourguignon is one of the most famous French beef stews and a staple of French cuisine. Traditionally, beef is braised low and slow in red Burgundy wine with lardons (type of fatty cured, unsmoked pork slab), onions, mushrooms, and a bouquet garni (herbs tied together). Then the sauce is often finished-very Frenchly-with a little beurre manié (an alternative to roux) or flour for body. It's classic rustic bistro fare, a fixture in Parisian bistros and across France, especially in Burgundy. It's usually served with small boiled or mashed potatoes, buttered noodles, or simply a hunk of crusty bread. When it's done right, the sauce (the red wine gravy) is glossy and savory-you basically need a baguette as a flotation device. Perfect for entertaining and cold-weather nights!
Make Cozy French Beef Stew in Red Wine at Home!
My Beef Bourguignon version sticks to tradition while minimizing the effort. I still use the classics to make the red wine gravy: Pinot Noir (Burgundy if I have it), pancetta/bacon, mushrooms, and pearl onions. I sear well-marbled beef until it's deeply bronzed, then braise it gently in red wine and beef stock with carrots, onion, garlic, thyme, and a touch of tomato paste to make a glossy, velvety, intensely savory beef stew. I brown the mushrooms and pearl onions separately until caramelized and glistening, and fold them in at the end so they keep their texture and add big, roasty flavor (instead of going pale and soggy in the stew). I use a Dutch Oven, this restaurant-quality recipe serves a family of 4-6 comfortably, and-best part-tastes even better the next day. Hello, make-ahead entertaining and cold-weather comfort food!
Best Beef Options for Beef Bourguignon
- My best choice is chuck roast because it's well-marbled and collagen-rich, so it turns buttery and tender without much babysitting. You can also use short ribs (boneless or English-cut)-they bring big beef flavor and natural gelatin to the red wine stew; if they're bone-in, I simply reduce the added broth by about ½-1 cup and plan to skim a bit of fat after the braise. I also recommend beef cheeks for that shreddy texture; they take well to a long, gentle cook and make the sauce feel plush.
- Brisket is another option I like because the fat cap keeps it juicy; I keep the simmer extra gentle and avoid over-reducing the gravy so it stays tender. If beef round (top/bottom) is all you can find, it will work, but it's lean: I would cut the cubes a little larger, braise at the barest simmer, and stop the reduction sooner to keep it from drying out.
- Cuts to avoid here are tenderloin, strip, and sirloin-they're lean, pricey, and don't benefit from long braising, so you won't get that melt-in-the-mouth result you're after.
Best Wine Choices for Boeuf Bourguignon
- Burgundy/Pinot Noir is the traditional choice because the bright acidity of this red wine cuts through the rich, gelatinous sauce and pairs well with carrots, mushrooms, and thyme, which is exactly what Bourguignon needs. Pinot's low-to-moderate tannins won't turn harsh or bitter as the stew liquid reduces in the oven, and lighter oak (or none) means the stew tastes savory and beefy. I'm happy in the $12-22 range for these styles. Look for unoaked to lightly oaked bottles and words like "fresh," "bright," or "food-friendly" on the shelf tags.
- Easy alternatives are Merlot (with soft tannins), Chianti, or Beaujolais.
- Wines to avoid (and why): I do not recommend big, heavily oaked Cabernet or very tannic reds-those tannins can concentrate into bitterness as the stew reduces, and the oak can taste clumsy in the sauce. Super-jammy wines can make the stew feel flat and sweet. Also, skip "cooking wine."
- No-alcohol workaround: If you want to skip wine altogether, use 3½-4 cups low-sodium beef stock plus 1-2 tablespoon red wine vinegar and 1 teaspoon balsamic for gentle acidity. I would reduce the red wine gravy a bit longer to concentrate, then finish with a small knob of butter for gloss.
Other Substitutions & Variations
- Beef Substitutes: Pork shoulder or lamb stew meat is a delicious twist to this classic dish!
- Pancetta/Bacon: If you aren't a pork eater, just omit this. Use more oil for browning the beef instead.
- Mushrooms: Shiitakes, oysters, or a wild mushroom mix can give an earthier flavor to this dish.
- Pearl onions: Halved small shallots or chopped sweet onions can replace the pearl onions if needed.
Serving Ideas
There are so many cozy ways to serve this French beef stew! Of course, my family loves when I serve it the traditional way: over buttery roasted garlic mashed potatoes or buttered egg noodles, with a crusty baguette on the side. Beef Bourguignon is also great over cheesy polenta (Parmesan or Gruyère) or even a simple, creamy risotto. In fall and winter, I like to use (you guessed it!) my favorite winter squash-roasted butternut squash or acorn squash purée, kabocha or even pumpkin! I also highly recommend tossing Beef Bourguignon with wide pappardelle ribbons (that Italian-French mashup!), or spoon it into baked russets or over crispy smashed potatoes with chives and crème fraîche. Gnocchi is another great option-the sauce clings like it was made for it.
More Beef Recipes
- Garlic Butter Steak with Roasted Brussels Sprouts & Butternut Squash
- The Best Steak Marinade (The Complete Ribeye Steak Dinner + Side Dishes)
- Vegetable Beef Soup
- Ground Beef Gnocchi
- Grilled Flank Steak with Mango-Avocado Salsa
Beef Bourguignon
Ingredients
- 2 ½ lbs beef chuck or stew meat, cut into 1-1 ½ inch cubes
- Kosher salt and pepper to taste
- 4 ounces pancetta or thick-cut bacon, diced
- 2 tablespoons olive oil divided
- 3 medium carrots peeled and sliced
- 1 small yellow onion diced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 3 cups dry red wine Burgundy or Pinot Noir
- 3 cups beef broth
- 1 bay leaf
- 8 ounces pearl onions fresh or frozen, peeled
- 8 ounces cremini mushrooms or white mushrooms, halved or quartered
Garnish
- ¼ cup Fresh parsley roughly chopped
- Thyme leaves roughly chopped
Instructions
- Preheat the oven to 325 degrees F.
- Pat beef dry and season with salt and pepper. Set aside.
- In a large Dutch oven over medium heat, cook pancetta or bacon until crisp. Use a slotted spoon to transfer to a plate. Leave the fat in the pot.
- Turn the heat to medium high. Working in batches, sear the beef on all sides in the pancetta fat, adding a bit of olive oil as needed. Transfer seared beef to the plate with pancetta.
- Add 1 tablespoon olive oil to the pot, if needed. Sauté carrots, diced onion, and thyme until the onions have softened, about 5-7 minutes.
- Stir in garlic and tomato paste; cook 1 minute more.
- Sprinkle flour over the vegetables, stirring to coat.
- Slowly pour in red wine, scraping up any browned bits.
- Add beef broth, bay leaf, beef and pancetta to the pot.
- Bring to a simmer, then cover and transfer to the oven. Cook for 2½ to 3 hours, until beef is fork-tender.
- About 30 minutes before the stew is done, sauté the mushrooms and pearl onions in a skillet with a little olive oil, salt, and pepper until browned and just tender.
- Stir the mushrooms and pearl onions into the stew. Return the pot to the oven, uncovered, for the remaining 20-30 minutes to allow the sauce to reduce slightly.
- Discard bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot with mashed potatoes, buttered noodles, or crusty bread.
- Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️
Notes
- Patting the beef dry before seasoning and searing is essential for browning the meat which adds flavor and depth to this dish.
- Don't overcrowd the pot when you're browning the meat. Be patient and work in batches.
- Cook slow on low at all times! This recipe requires patience. Don't turn the temperature of your oven up to try and hasten the cooking process. If you increase the temperature it will boil the beef and become tough which is the opposite of what you want.
- Make ahead: Eating the finished stew the following day is actually the best! It gives time for the flavors to meld and gets better overnight.
- Remove extra fat: If there's a lot of extra fat on top, feel free to skim it off the top.
- Blanc version: Use white wine instead of red, omit the tomato paste, and add a little bit of cream at the very end for a lighter version.
How to Make Beef Bourguignon in a Slow Cooker
- Brown the meat & bacon first: In a skillet on the stove, cook the diced pancetta or bacon until crisp. Remove with a slotted spoon. In the same fat, sear the beef cubes in batches until browned on all sides. Transfer beef and pancetta to the slow cooker.
- Cook veggies: Add olive oil to the same skillet if needed, then sauté the carrots, onion, and thyme for 5-7 minutes. Stir in the garlic and tomato paste; cook for 1 minute. Sprinkle in the flour, stir to coat the vegetables, and cook for 1-2 minutes.
- Deglaze: Slowly pour in the wine, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced. Pour this mixture into the slow cooker.
- Stir in the beef broth and bay leaf. Season with a little salt and pepper.
- Slow cook: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
- Finish vegetables separately: About 30 minutes before serving, sauté the mushrooms and pearl onions in a skillet with olive oil, salt, and pepper until browned. Stir them into the slow cooker for the final 20-30 minutes.
How to Make Beef Bourguignon in an Instant Pot
- Using the saute function for browning and then pressure cook everything (except the pearl onions and mushrooms), for 45 minutes with a natural release. Stir in the sauteed mushrooms and onions, cover, and let it stay warm for about 20 minutes before serving.
Storage
- Rerfrigerate: Store the cooled stew into an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the cooled stew in an airtight freezer safe container or resealable bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Either place on the stovetop over medium low heat in a pot until warmed through or microwave in a microwave safe bowl, slightly covered with a cover, until it reaches your desired temperature.
Supplies
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- 5 quart Dutch oven
- Tongs
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Beef Bourguignon (Step-by-Step Photos & Tips)
- Preheat & prep. Preheat oven to 325°F. Pat beef very dry for better browning; season with salt and pepper.
- Cook pancetta/bacon. In a large Dutch oven over medium heat, cook pancetta/bacon until crisp; remove with a slotted spoon and leave the fat in the pot.
- Sear the beef (in batches). Over medium-high, brown beef on all sides in pancetta fat, adding a little olive oil as needed. Do not crowd (crowding steams). Transfer to the plate with pancetta.
- Build the base. Add 1 tablespoon oil if needed; sauté carrots, onion, and thyme until softened, 5-7 minutes. Stir in garlic and tomato paste and cook 60-90 seconds to toast the paste until it turns deep brick red color and becomes fragrant. Sprinkle flour over the vegetables; stir 30 seconds.
- Thicken & deglaze. Slowly pour in red wine, scraping up all fond. (Tip: let the wine simmer 2-3 minutes to soften its edge.)
- Braise. Return beef and pancetta to the pot; add beef broth and bay leaf. Bring to a gentle simmer (bare bubbles), cover, and transfer to the oven for 2½-3 hours until beef is fork-tender. (Oven heat provides steadier braise, less scorching than stovetop)
- Brown the garnish veggies. About 30 minutes before the braise is done, brown mushrooms and pearl onions in a skillet with a little oil. Season near the end so they don't release too much liquid.
- Finish & assemble. Stir mushrooms and onions into the stew; return the pot to the oven uncovered for 20-30 minutes to lightly reduce. Discard bay leaf. Taste and adjust salt/pepper. To balance flavors, you can add 1 teaspoon red wine vinegar or a squeeze of lemon. (Too thin? Reduce further or whisk in a pea-sized beurre manié (a roux of butter and flour). Too thick? Loosen with warm stock.)
- Serve: Hot over buttery mashed potatoes or buttered egg noodles, with crusty bread for dipping into the stew. (Tip: swirl in a small knob of cold butter off heat for a glossy, restaurant-style sauce.)
My husband and I love this recipe!!!
I'm very happy to hear that, Amanda! Thank you for your 5-star review!❤️
Outstanding
Thank you, Harvey! 🙂
I made beef bourguignon years ago, back in the pre-kid era, when my wife and I still cooked things with actual flavor. Now that our daughters are 8 and 10—and no longer offended by foods that aren’t chicken nuggets or buttered noodles—I’ve started dusting off my old cooking hobby.
I’ve been following you on social media for about a year, and when I saw this recipe, my eyes lit up. I followed it exactly… mostly. The one creative liberty I took was using an entire bottle of Pinot Noir. Strangely enough, the beef broth I purchased never made it home from the store—apparently I forgot to bag it. Thankfully, pantry fate was on my side: I had a can of Campbell’s beef consommé and a can of Campbell’s French onion soup. I diluted the consommé with a cup of water and crossed my fingers.
I was cooking for six, so I used 4 pounds of chuck and doubled the carrots and mushrooms. The 2½-hour cook time was spot-on—the meat was unbelievably tender. The gravy came out a little thin, so I made a quick slurry to thicken it up, and it worked perfectly.
This dish was a huge hit with both family and guests. My 8-year-old loved it (a major culinary victory), and my 10-year-old asked if she could take the leftovers in her school lunch—which is basically the highest compliment a parent can receive.
Thanks for helping me bring real food back to the dinner table, Julia!
Kevin, This made my day — thank you so much for taking the time to write it. 🙂 🙂 Major congratulations on winning over both kids. That’s huge. 🙂 Your adaptations make total sense. Using a full bottle of Pinot Noir is very appropriate for beef bourguignon, and subbing in beef consommé + French onion soup (diluted) was a smart save given the situation.
Thanks for trusting my recipe and for sharing such a great story — this is exactly why I love developing these kinds of dishes. 🙂 Wishing you and your family a very happy Holiday Season! 🙂
This was delicious, easy, and a very well structured recipe. It took the fear out of making such an imposing dish. Thank you, Julia!
Wow, your comment really made my day, Maryann! 🙂
This was quite tasty, made just as directed. A couple of things though: the sauce was quite thin so I needed to add a cornstarch slurry at the end. Also, be careful not to cut the vegetables too small. I only had already sliced mushrooms and they kind of disappear. Also, I guess I sliced the carrots too thin as they were a little mushy. Plus, I think that the 2.5 hours is really enough and I probably cooked it a little too long at 3 hours. Would try again with those changes, though!
Hi Patricia! First of all, thank you for your thoughtful feedback and taking the time to share your review! ❤️ Comments and reviews matter so much for food blogs and any recipe sites! Here are my thoughts:
1) Braising time: The recipe does indeed point toward a 2½–3 hour braise in the oven until the beef is fork‑tender. So yes, cooking it for the full 3 hours can be on the upper end and may lead to softer vegetables (especially if your carrots were sliced very thin).
2) As for the sauce being thin, the recipe instructs that the oven time and reduction (especially with the mushrooms and pearl onions added uncovered for the last 20–30 minutes) help thicken the sauce. That means your adjustment of adding a cornstarch slurry is a smart fix when the sauce isn’t as thick as you like. If you’d like a thicker sauce without extra thickening, you might try reducing the liquid a bit or finishing uncovered for an extra 10–15 minutes to let it concentrate.
3) One tip: for firmer vegetables, stick to the suggested carrot size (¾‑inch thick slices) and add the mushrooms and pearl onions about 30 minutes before the end (as directed).
Wishing you a wonderful Holiday Season! ❤️❤️
This looked fancy, I served it over pappardele noodles, and my teenage boys loved it!
Tammy, So glad it was a hit with your teenagers, that’s no small feat! 🙂 Serving it over pappardelle sounds perfect. If you ever want to switch it up, it’s also great over mashed potatoes, cauliflower "mashed potatoes", or creamy polenta. Happy Holidays! ❤️
I made this recipe last weekend. The gravy was so good, I ran out to buy a French baguette so I could sop up all that goodness. Highly recommend. Beef bourginon is another permanent addition to my meal rotation.
Hi Linda! The image of you grabbing a baguette just to soak up that dreamy gravy totally made my day! So glad it’s earned a permanent spot in your rotation – that’s the highest compliment!! 🙂
I'm an American living in France, and this was excellent! I doubled the mushrooms. Mushrooms make this dish.
So happy to hear that, Daniel, especially from someone living in France!! Doubling the mushrooms sounds so perfect — they really do soak up all that rich flavor. 🙂
Do the carrots get mushy after cooking for 3 hours?
Yes, the carrots will absolutely soften quite a lot during the 2½ – 3 hour braise in this recipe. In fact, that’s exactly how this classic dish is meant to be: you want them to become tender and melt‑into the body of the stew, adding sweetness and depth rather than staying firm or “crunchy.” If you prefer them with a little more bite, you could add the carrots a little later in the cooking process (for example, after the first hour) so they retain a bit more texture.
I hope you try this recipe and do report back how it will turn out for you. Happy Holidays! 🙂 🙂
Thanks for your replies. You raised issues I hadn’t considered and prevented a rather expensive disaster. Really enjoying your recipes and willingness to answer questions .
I’m so glad to hear that, Jan, and truly appreciate your kind words. Glad my guidance helped — especially with a dish like this one. Thanks so much for being here and cooking along! ❤️ Happy Thanksgiving to you next week! 🙂
What can I substitute the flour with to make it gluten free?
Carol, You can absolutely make this recipe gluten‑free by replacing the 2 tbsp all‑purpose flour with 2 tbsp gluten‑free all‑purpose flour blend (measured and level) or alternatively use 2 tbsp cornstarch or arrowroot starch.
When using cornstarch or arrowroot, whisk it into the beef after browning (instead of sprinkling flour), then deglaze with wine and proceed as directed—this will still thicken the sauce beautifully while keeping it gluten‑free.
Made it last week for the family and, boy, was it amazing! No leftovers unfortunately.
So glad it was a hit with the family, Denise! No leftovers is always a good sign. 🙂 🙂
This was excellent! I made it with pearl onions and garnished with fresh herbs just like you did - a very pretty and satisfying dish. Will make it for a big family crowd next week as one of our pre-Thanksgiving big meals.
Sarah, I am so glad this recipe turned out well for you! It's such a perferct cold-weather meal. 🙂
I’ve tried 3 different recipes so far and the best called for fish sauce and soy sauce. This really improved the flavor but the stew was a bit too heavy. I am thinking Worcestershire sauce might be a better option. Any suggestions for how much to use?
I actually think it's an excellent idea to add a splash of Worcestershire to brighten the stew without weighing it down. I’d start small: 1 to 2 teaspoons stirred in during the simmering stage. Taste after 20–30 minutes and adjust from there. Worcestershire is pretty assertive, so a little goes a long way, and you don’t want it to overpower the wine-based sauce.
Question - I am planning to make the boeuf bourguignon for about 25 people. I am thinking that it would be easier to divide and conquer - using maybe 4 9X13 aluminum lasagne pans to bake the stew the day before, then combining the whole lot into a large Dutch oven to reheat before serving. Will this work out well? Any suggestions?
Hi Jan! You can divide and conquer for a crowd, but I wouldn’t bake Beef Bourguignon in shallow aluminum lasagna pans - those pans are too thin, they heat unevenly, and the liquid reduces way too fast.
This dish really needs the steady, enclosed braise you get from Dutch ovens or heavy pots. What will work well is making multiple batches in one or a couple of really large Dutch ovens (or large heavy pots), refrigerating overnight, and then combining everything (or keeping it separate in 2 large ovens or pots) the next day to reheat.
Beef Bourguignon is actually even better the following day because the flavors blend.
If you don’t have enough Dutch ovens, you could sear everything on the stovetop, divide it between deeper roasting pans or a couple of heavy casserole dishes, cover tightly with foil, and braise that way. But I’d avoid uncovered aluminum pans entirely.