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Beef bourguignon with pearl onions and carrots in rich red wine sauce

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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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

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

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

Method
 

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