Some recipes are dinner; beef bourguignon is an event. This is the legendary French stew Julia Child made famous in America — beef chuck braised for hours in red wine until it turns silky, spoonable and impossibly rich. At heart it is peasant food: tough cuts, cheap wine, patience.

Shepherd's pie with golden mashed potato topping in a white baking dish

The magic is in the layering. Bacon renders first and the beef sears in its fat. Tomato paste and flour build body. Wine deglazes every caramelized bit from the pot. Then the oven takes over for nearly three hours while you do absolutely nothing. If slow-simmered comfort is your love language, you will also adore our creamy tomato basil soup, and for another beefy crowd-pleaser, this classic homemade beef lasagna never disappoints.

Do not rush it. The collagen needs time to melt and the wine needs time to mellow, and the reward is a stew that tastes like a bistro in Dijon. Serve with crusty bread for mopping, or over buttery mashed potatoes.

Why You’ll Love This Recipe

True French bistro flavor: An entire bottle of red wine, smoky bacon and a proper braise create a sauce with incredible depth.
Melt-in-your-mouth beef: Three hours in the oven turns humble chuck into fork-tender morsels that barely need chewing.
Make-ahead marvel: Like all great stews, it tastes even better the next day — perfect for dinner parties.
One pot: Everything happens in a single Dutch oven, from searing to serving.
Impressive but unfussy: The ingredient list looks long, but the technique is simple: sear, pour, braise.

Ingredients

For the stew

3 lb (1.4 kg) beef chuck, cut into 2-inch cubes
6 oz (170 g) thick-cut bacon, diced
1 1/2 tsp (9 g) kosher salt, plus more to taste
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) olive oil, if needed
1 large yellow onion, diced
2 carrots, sliced into 1/2-inch rounds
3 cloves garlic, minced
2 tbsp (32 g) tomato paste
1/4 cup (30 g) all-purpose flour
1 bottle (750 ml) dry red wine, such as pinot noir or Burgundy
2 cups (480 ml) beef broth
4 sprigs fresh thyme
2 bay leaves
3 sprigs fresh parsley, plus more chopped for garnish

For the garnish vegetables

1 lb (450 g) pearl onions, peeled
1 lb (450 g) cremini mushrooms, quartered
2 tbsp (28 g) unsalted butter

Raw beef bourguignon ingredients laid out on a dark wooden table — Everything for a true bourguignon: beef chuck, red wine, pearl onions, mushrooms and smoky bacon.

Instructions

Render the bacon. Set a large Dutch oven over medium heat and cook the diced bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Lift it out with a slotted spoon and set it aside on a plate, leaving every drop of that flavorful fat in the pot — it is the foundation of the whole stew.
Sear the beef in batches. Pat the beef cubes very dry with paper towels (moisture is the enemy of browning) and season generously with salt and pepper. Sear in the hot bacon fat over medium-high heat, working in 3 batches so the pieces have room, turning until deeply browned on all sides, about 8 minutes per batch. Transfer each batch to a plate as it finishes — that dark crust is pure flavor, so do not skip or rush this step.
Build the base. If the pot looks dry, add the olive oil. Sauté the diced onion and carrots for 6 to 8 minutes, until softened and lightly golden at the edges. Stir in the minced garlic and tomato paste and cook for 2 minutes, letting the paste darken slightly — this removes its raw edge. Sprinkle the flour over everything and stir for 1 minute to cook out the raw flour taste.
Deglaze with the wine. Pour in the entire bottle of red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Add the beef broth, return the seared beef and the reserved bacon to the pot, and tuck in the thyme, bay leaves and parsley sprigs. Bring it all to a gentle simmer on the stovetop.
Braise low and slow. Cover the pot and transfer it to a 325°F (165°C) oven. Braise for 2 1/2 to 3 hours, until the beef is completely fork-tender — a piece should fall apart with gentle pressure — and the sauce has thickened enough to coat the back of a spoon. If the sauce still looks thin at the end, simmer it uncovered on the stovetop for 10 minutes.
Sauté the garnish vegetables. About 30 minutes before the stew is done, melt the butter in a large skillet over medium-high heat. Add the pearl onions and mushrooms and cook, stirring occasionally, until golden brown all over, 10 to 12 minutes. Season lightly with salt. Cooking them separately keeps their texture distinct instead of mushy.
Finish and serve. Stir the browned onions and mushrooms into the finished stew and simmer uncovered on the stovetop for 15 minutes so the flavors meld. Fish out the thyme stems, parsley sprigs and bay leaves, taste and adjust the salt and pepper, and serve hot in wide bowls with crusty bread or a mound of mashed potatoes, scattered with chopped parsley.

Beef bourguignon simmering in a red dutch oven with a wooden spoon — Low and slow is the secret — three hours in the oven turns chuck into melt-in-your-mouth tenderness.

Tips & Variations

Choose the right wine: Use a dry red you would happily drink — pinot noir or Burgundy is traditional. Avoid anything labeled “cooking wine,” which is salty and harsh.
Do not crowd the sear: Beef that steams instead of sears will never develop that deep brown crust. Three batches is worth the extra 15 minutes.
Make it a day ahead: Refrigerate the finished stew overnight; the flavors deepen beautifully. Skim any solidified fat from the surface before reheating gently.
Thicker sauce: If you prefer a very thick gravy, mash a tablespoon of soft butter with a tablespoon of flour (a beurre manié) and whisk it into the simmering stew.
Serving ideas: Beyond bread and mash, try it over buttered egg noodles or creamy polenta for a change of pace.

Storage

Refrigerate in an airtight container for up to 4 days — it genuinely improves overnight. Freeze for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.

FAQ

What cut of beef is best for bourguignon?

Beef chuck is the classic choice: it has the collagen and marbling that melt into tenderness during a long braise. Brisket or short ribs also work. Avoid lean cuts like sirloin, which will dry out over three hours.

Can I make beef bourguignon without wine?

You can substitute additional beef broth with a tablespoon of red wine vinegar or balsamic for acidity, but honestly, the wine is the soul of this dish. It will still be a good beef stew, just not bourguignon.

Why is my sauce thin?

Either the lid trapped too much steam or the braise needs more time. Simmer the finished stew uncovered on the stovetop for 10 to 15 minutes to reduce, or thicken with a beurre manié as described in the tips.

Can I make this in a slow cooker?

Yes. Complete the searing and deglazing steps on the stovetop (do not skip them), then transfer everything except the mushrooms and pearl onions to a slow cooker and cook on LOW for 8 hours. Sauté the garnish vegetables separately and stir them in at the end.