Beef Bourguignon Recipe

If there’s one dish that feels like a warm hug on a cool Texas evening, it’s beef bourguignon. This French classic has a special place in my kitchen because it turns simple ingredients, beef, red wine, and aromatics, into something deeply flavorful and soulful. In this post, we’ll talk about what beef bourguignon is, where it comes from, and how you can make it at home (even in your slow cooker). Let’s make comfort food feel fancy but never fussy.

Key Takeaways: What You Need to Know

• Beef bourguignon is a traditional French stew made with beef braised in red wine, beef stock, and vegetables.
• It originated in Burgundy, France, where wine and cattle are regional treasures.
• The slow simmering gives the beef incredible tenderness and depth.
• You can cook it on the stovetop, in the oven, or adapt it to a slow cooker.
• Serve it with mashed potatoes, buttered noodles, or crusty bread for the ultimate comfort meal.

The Story Behind Beef Bourguignon

What makes beef bourguignon so special?

Beef bourguignon (or boeuf bourguignon) is more than just a stew, it’s the perfect example of French country cooking at its best. The dish was born out of necessity in Burgundy, where wine was abundant, and every cut of beef was put to good use. Farmers and home cooks discovered that even tough cuts like chuck or brisket could become melt-in-your-mouth tender when simmered slowly in wine and broth.

When I first tried Julia Child’s version, yes, that famous one, I remember thinking, “So this is what love tastes like in a pot.” The aroma filled my kitchen, and my kids wandered in asking, “Mom, what’s cooking?” That’s when I knew this was a recipe I’d keep making again and again.

Beef bourguignon is a French stew made with beef braised in red wine, beef stock, and aromatics such as onions, garlic, carrots, and herbs. It’s slow-cooked until the beef is tender and infused with deep, rich flavor.

Where does beef bourguignon come from?

The name boeuf bourguignon literally means “beef of Burgundy.” Traditionally, the dish was made with local Burgundy wine, pearl onions, and mushrooms, slowly cooked until everything became beautifully intertwined.

Over time, chefs like Julia Child and Ina Garten popularized it in America, turning a rustic farmhouse stew into a dinner-party favorite. It’s the kind of dish that bridges worlds, humble origins, elevated flavor.

If you love hearty comfort foods like slow cooker beef stew or classic crockpot beef stew, beef bourguignon sits right in that family, just with a French twist and a splash of good red wine.

Beef bourguignon originates from Burgundy, France. It was created as a way to tenderize tougher cuts of beef by slow-cooking them in red wine, herbs, and vegetables, a reflection of French peasant ingenuity.

What Is Beef Bourguignon Made Of?

What ingredients go into a traditional beef bourguignon?

Beef bourguignon is a masterpiece of simple ingredients that transform under low, slow heat. It’s not about fancy cooking, it’s about patience and the alchemy that happens in one big, comforting pot.

Snippet Answer (Bing Featured):
Traditional beef bourguignon is made with beef (typically chuck), red wine, beef broth, onions, carrots, garlic, bacon, mushrooms, and fresh herbs like thyme and bay leaves. The ingredients are simmered slowly until the beef is tender and the sauce is thick and rich.

When I make it, I always start with well-marbled chuck roast, cut into hearty chunks. It’s affordable and holds up beautifully through hours of simmering. The magic happens when you brown those pieces until they form a golden crust. That’s where the flavor hides, don’t skip it!

Here’s what you’ll need for a classic beef bourguignon recipe (serves 6):

Once it’s all in the pot, the wine and broth mingle with the beef juices, creating a sauce that feels luxurious but tastes honest. It’s comfort and sophistication in the same spoonful.

For a lighter take, I sometimes pair it with a broth-based soup like my beef barley soup or a simple chicken noodle soup for contrast.

What makes a Boeuf Bourguignon different from a beef stew?

Great question, and one I get often from readers who’ve made my beef stew recipe. While both are hearty, the difference lies in the flavor base.

Beef bourguignon differs from regular beef stew because it’s braised in red wine (traditionally Burgundy) and flavored with bacon, herbs, and mushrooms. Beef stew typically uses only broth or water as the liquid base.

Regular beef stew is homestyle comfort. Boeuf bourguignon is that same comfort dressed up for dinner guests. The wine adds depth and complexity, while the bacon and tomato paste build an umami-rich backbone.

Think of it as beef stew’s elegant French cousin, just as hearty, but with that unmistakable touch of sophistication.

Pro Tip for Home Cooks:
If you’re short on time, you can adapt this recipe into a beef bourguignon slow cooker version. Simply sear the meat and bacon on the stove first (this step is crucial for flavor), then transfer everything into your crockpot. Cook on low for 8 hours, and dinner will practically make itself. It’s the kind of meal that feels fancy even on a Tuesday night.

How To Make Beef Bourguignon (Step-by-Step)

How do you cook a traditional beef bourguignon?

To make beef bourguignon, brown beef and bacon, sauté onions and carrots, add garlic and tomato paste, then deglaze with red wine. Simmer with beef broth, herbs, and mushrooms for 2–3 hours until tender and richly flavored.

Now let’s slow it down, just like the dish itself.
Every time I make beef bourguignon, my kitchen smells like a small French café. There’s bacon sizzling, wine reducing, and that moment when you add garlic and tomato paste, it’s the kind of scent that makes people stop mid-conversation.

Here’s my tried-and-true process for beef bourguignon recipe perfection:

Step-by-Step Directions

1. Prep your ingredients.
   Cut the beef into 2-inch chunks. Pat them dry, this is crucial for browning. Slice your onions, carrots, and mushrooms. Mince the garlic. Measure out your wine and broth so you’re ready to roll.
2. Cook the bacon.
   In a large Dutch oven, cook the chopped bacon until crisp. Remove it with a slotted spoon and set aside. Leave that glorious bacon fat in the pot, it’s liquid gold.
3. Brown the beef.
   Working in batches, sear the beef until browned on all sides. Don’t rush it. That dark crust is what builds the stew’s depth of flavor. Set the beef aside with the bacon.
4. Sauté the aromatics.
   In the same pot, cook onions and carrots until softened. Add garlic and tomato paste, stirring until fragrant.
5. Deglaze with red wine.
   Pour in the wine and scrape the bottom of the pot with a wooden spoon to release the browned bits. That’s your flavor foundation right there.
6. Simmer with love.
   Add beef broth, thyme, bay leaves, and the beef-bacon mix back to the pot. Bring to a gentle simmer. Cover, reduce heat, and cook for about 2½ to 3 hours, stirring occasionally.
7. Add mushrooms.
   In the last 30 minutes, sauté mushrooms separately in butter until golden, then add them to the pot. They’ll soak up all that savory sauce.
8. Finish and serve.
   When the beef is fork-tender, remove the bay leaves and adjust seasoning with salt and pepper. The sauce should be glossy and thick enough to coat a spoon.

Oven Method (for an authentic French touch)

To cook beef bourguignon in the oven, bake covered at 325°F (160°C) for about 3 hours, until the beef is tender and the sauce has thickened.

If you prefer hands-off cooking, pop your Dutch oven into a 325°F oven for 3 hours instead of simmering on the stove. The gentle, even heat of the oven gives you the most consistent texture, beef that melts apart with a spoon.

Slow Cooker Beef Bourguignon Method

If you’re like me and love waking up to dinner already done, this one’s for you.

For slow cooker beef bourguignon, sear the beef and bacon first, then transfer to a slow cooker with wine, broth, vegetables, and herbs. Cook on low for 8 hours or high for 4–5 hours.

Steps:

1. Brown the beef and bacon as above.
2. Add them to the slow cooker along with all the remaining ingredients (except mushrooms).
3. Cook on low for 8 hours or high for 4–5 hours.
4. Sauté mushrooms separately and stir them in 30 minutes before serving.

This version pairs perfectly with mashed potatoes or even buttered egg noodles for a weeknight treat that feels like a French bistro dinner.

For more cozy stews, try my beef stroganoff recipe or beef stew slow cooker, both share that slow-simmered magic.

Chef’s Note from My Kitchen

I’ve cooked beef bourguignon in just about every way, on the stove, in the oven, even while camping in a cast-iron pot over open flame (yes, really). But the one constant is time. You can’t rush flavor this deep.

Each ingredient gives something: the beef adds richness, the wine adds soul, and the herbs tie it all together. It’s a dance of patience and reward.

The Secret to the Best Beef Bourguignon Sauce (and How to Serve It Right)

What makes the sauce in beef bourguignon so special?

The sauce in beef bourguignon is made by reducing red wine, beef stock, and tomato paste with caramelized vegetables and browned beef drippings, creating a thick, glossy, and deeply flavored gravy.

The sauce is where the soul of beef bourguignon lives. Every ingredient contributes something vital, but the sauce, oh, the sauce, is what makes people close their eyes at the first bite. It’s silky, rich, and deeply layered, thanks to slow simmering and a touch of wine magic.

After the beef is tender, the sauce should be slightly thickened, almost clinging to the spoon. You can achieve this in two ways:

1. Natural Reduction:
   Simply remove the lid in the final 30 minutes and let the sauce reduce on its own. The flavors concentrate naturally as moisture evaporates.
2. French-Style Roux Finish:
   If you want a silkier texture, whisk together one tablespoon of butter and one tablespoon of flour in a small bowl, then stir it into the simmering stew. The butter adds sheen, the flour adds body.

Either way, the goal is that perfect texture, thick enough to coat each piece of beef, glossy enough to make your dinner guests ask, “What’s your secret?”

What should you serve with beef bourguignon?

Beef bourguignon is best served with mashed potatoes, buttered egg noodles, or crusty bread to soak up the rich sauce. It also pairs well with roasted vegetables or a simple green salad.

When I serve boeuf bourguignon, I always think of balance. The stew itself is luxurious and bold, so you want sides that complement without competing.

Here are my go-to pairings:

My personal favorite? A generous scoop of mashed potatoes, a ladle of beef bourguignon, and a sprinkle of fresh parsley. Pure, unfussy joy.

Real-Life Testimonial: “The Dinner That Changed My Cooking”

When I first made this dish, I was a brand-new mom living in a tiny Austin apartment. Money was tight, time was tighter, and I was trying to feed my little family something that felt special.

That night, I followed Julia Child’s beef bourguignon recipe to the letter. My kitchen was a disaster, flour on the counters, wine stains on the cutting board, but when we sat down to eat, the world went quiet. My husband took one bite, looked at me, and said, “This is the best thing you’ve ever made.”

That was twelve years ago. Now, I make it every fall, usually when the first cool wind blows through Texas. It’s a reminder that cooking isn’t about perfection, it’s about care, patience, and maybe a little red wine for the cook.

A Note on Wine Selection

You don’t have to use an expensive bottle to get great results. Look for a dry red wine you’d enjoy drinking, a Burgundy, Pinot Noir, or even a Côtes du Rhône.

If you prefer not to cook with alcohol, replace the wine with extra beef broth and a tablespoon of balsamic vinegar. The acidity will help mimic wine’s depth while keeping it family-friendly.

Chef’s Tip:
When reheating leftovers, always do so slowly on the stove rather than in the microwave. This helps preserve the sauce’s texture and keeps the beef tender instead of rubbery.

Classic and Modern Twists on Beef Bourguignon

How does Julia Child’s beef bourguignon differ from others?

Julia Child’s beef bourguignon is a traditional French version made with beef, red Burgundy wine, bacon, onions, carrots, mushrooms, and herbs. It’s cooked slowly in the oven for hours to develop deep, layered flavor.

Julia Child’s version is the gold standard. Her Mastering the Art of French Cooking recipe made boeuf bourguignon famous in American kitchens. The process is deliberate, brown each ingredient separately, then combine them for a slow oven braise that builds richness and complexity.

Her attention to detail is what transforms the dish. She insisted on drying the beef before searing, browning each batch in bacon fat, and using real Burgundy wine for authenticity. It’s a labor of love, yes , but also an act of respect for every ingredient.

If you’ve ever made my beef stew slow cooker recipe, think of Julia’s method as the long, slow symphony version, precise, patient, and endlessly rewarding.

What’s Ina Garten’s take on beef bourguignon?

Ina Garten’s beef bourguignon simplifies the classic by using fewer steps and everyday ingredients while keeping the same rich, comforting flavor. It can be cooked on the stovetop in under two hours.

Ina’s version feels like a conversation between elegance and practicality. She trims a few steps, no separate browning of every ingredient, and uses good-quality store wine instead of traditional Burgundy.

The result? Comforting and achievable, even for weeknights. Ina’s secret is tomato paste and cognac, which create a balanced sauce that’s rich without being heavy. Her version is perfect when you crave the French classic but don’t have an entire afternoon to dedicate to it.

This is the one I reach for on busy fall nights when I want my home to smell like I’ve been cooking all day, even if I started an hour before dinner.

What about a Slow Cooker Beef Bourguignon?

Slow cooker beef bourguignon offers the same rich, deep flavor as the traditional version but with minimal effort. The beef, wine, broth, and vegetables cook low and slow for 8 hours, creating a tender, flavorful stew.

If you’re juggling work, school pickups, or just life (and who isn’t?), this slow cooker beef bourguignon recipe will be your best friend. You get all the flavor of the French classic without hovering over the stove.

Here’s how I make it weeknight-friendly:

1. Brown first. Always sear your beef and bacon before slow cooking, this builds the flavor base.
2. Layer smartly. Add carrots, onions, garlic, and herbs at the bottom, then meat and liquids on top.
3. Let it go. Cook on low for 8 hours or high for 4–5 hours.
4. Add mushrooms last. Sauté them separately and stir them in at the end to keep them from getting mushy.
5. Finish with butter. A spoonful at the end melts into the sauce and gives that French restaurant gloss.

Pair this with crusty bread and a quick green salad, and you’ll have a meal that feels slow-cooked and soul-soothing, without sacrificing your entire day.

Quick Comparison Table

My Honest Take

All three versions have a place in my kitchen.
Julia’s when I want to feel connected to tradition.
Ina’s when I need something quick yet special.
And the slow cooker version when life’s a little chaotic, but I still want that moment around the table, the one where everyone leans back, sighs, and says, “This is so good.”

For other cozy, slow-simmered meals, check out my crockpot beef stew or classic beef barley soup, they carry the same spirit of slow comfort, just with different personalities.

Common Mistakes and How to Fix Them

What can go wrong with beef bourguignon?

Common beef bourguignon mistakes include not browning the beef properly, using cheap wine, rushing the simmering time, or overcooking the vegetables. Each reduces flavor and texture depth.

Even seasoned cooks can slip up with this classic. Here’s how to fix the most common issues:

Quick Tip: If your sauce tastes sharp, stir in a teaspoon of butter or a splash of cream, it softens acidity and adds richness.

Classic Beef Bourguignon Recipe

A comforting French beef bourguignon made with tender beef simmered in red wine, beef broth, bacon, and herbs. Inspired by Julia Child, this slow-cooked stew delivers rich, deep flavor and is perfect for cozy family dinners or elegant gatherings.

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Course: Main Course

Cuisine: French

Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 6 Servings

Calories: 520kcal

Author: Abby Pinkmann

Cost: $25

Equipment

• 1 Dutch Oven or Heavy Pot For braising and slow simmering
• 1 Wooden Spoon To scrape fond from the pan
• 1 Sharp Chef’s Knife For prepping beef and vegetables
• 1 Large Skillet For browning mushrooms
• 1 Ladle For serving sauce

Ingredients

• 3 lbs Beef chuck roast Cut into 2-inch cubes
• 6 oz Thick-cut bacon Diced
• 2 cups Red wine Burgundy or Pinot Noir
• 2 cups Beef broth Low sodium
• 2 medium Carrots Sliced
• 1 large Onion Diced
• 4 cloves Garlic Minced
• 2 tbsp Tomato paste Adds depth and color
• 1 tbsp Flour To thicken sauce
• 8 oz Mushrooms Halved sautéed separately
• 2 tbsp Butter For finishing
• 2 Bay leaves
• 1 tsp Dried thyme Fresh preferred if available
• Salt & pepper To taste

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Instructions

• 1 Prep ingredients: Cut beef into cubes, dice vegetables, and measure wine and broth.
• 2 Cook bacon: In a Dutch oven, brown bacon until crisp. Remove and set aside.
• 3 Brown the beef: Sear beef in batches until browned on all sides. Remove and set aside.
• 4 Sauté vegetables: Add onions and carrots; cook until softened. Stir in garlic and tomato paste.
• 5 Deglaze with wine: Pour in red wine, scraping browned bits from the pot. Simmer 5 minutes.
• 6 Add liquids and herbs: Add beef broth, thyme, and bay leaves. Return beef and bacon to the pot.
• 7 Simmer: Cover and simmer gently for 2½ to 3 hours, stirring occasionally.
• 8 Add mushrooms: In the last 30 minutes, sauté mushrooms in butter and stir into stew.
• 9 Finish & serve: Adjust seasoning, remove bay leaves, and serve hot over mashed potatoes or noodles.

Notes

For best results, use wine you’d enjoy drinking, its flavor intensifies during cooking.

To make ahead: cool completely, refrigerate overnight, and reheat gently on the stove.

For a slow cooker version, sear the beef first, then cook on low for 8 hours.

Nutrition

Calories: 520kcal | Carbohydrates: 18g | Protein: 42g | Fat: 28g | Cholesterol: 105mg | Sodium: 480mg | Potassium: 800mg | Vitamin A: 5800IU | Calcium: 60mg

FAQ: Everything You’ve Wanted to Know About Beef Bourguignon