Beef Bourguignon: Irresistibly Tender & Flavorful

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound bacon thick cut, cut into 1 inch pieces; 3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes; 1 large white onion, chopped; 2 large carrots, cut into 2 inch chunks; 6 cloves garlic, minced; 1/2 cup flour; 8 sprigs thyme, tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; Salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms, quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

This Tender Beef Bourguignon Recipe is one of those dishes that fills your kitchen with the most comforting aromas and rewards you with melt-in-your-mouth beef in a rich, flavorful sauce. Trust me, once you try it, you’ll want to make it again and again.

The image shows a dish in a red pot filled with a rich, dark brown stew. The stew has visible layers of tender meat chunks mixed with bright orange carrot pieces and whole small onions scattered around. Light brown, sliced mushrooms sit on top, adding texture with their smooth and soft appearance. Fresh green herbs are sprinkled evenly on the surface for color contrast. A wooden spoon is partly covered in the thick sauce, lifting a mix of meat, carrot, and sauce near the top right side. The background is a white marbled texture, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Beef Bourguignon Recipe
Top Tip
How to Serve Tender Beef Bourguignon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

Beef Bourguignon can seem intimidating, but this version breaks it down into steps that anyone can handle—plus, it rewards you with beef so tender it practically falls apart. This recipe has become a kitchen favorite for its simplicity and deep flavors.

Unbeatable Tenderness: Slow-cooked beef chuck that soaks up all the wine and herbs makes the meat irresistibly tender.
Full-Flavored Sauce: The combination of wine, tomato paste, and beef broth creates a rich, complex sauce that’s the heart of this dish.
Layered Aromatics: Garlic, onions, carrots, and fresh herbs build a base that smells as good as it tastes.
Flexible Serving Options: Pair it with mashed potatoes, crusty bread, or even noodles for a meal that suits your mood.

Ingredients & Why They Work

This recipe balances classic French ingredients that complement and enhance each other—rich beef, savory bacon, and aromatic herbs all come together for that signature Bourguignon taste. Here’s the why behind the key players so you not only follow the recipe but understand it.

Flat lay of thick cut raw bacon pieces, large beef chuck cubes, a large white onion halved, two large whole fresh carrots, whole garlic bulbs with cloves separated, a small white bowl of all-purpose flour, a small bunch of fresh thyme sprigs tied together, two large fresh bay leaves, a small white bowl of dry red wine, a small white bowl of beef broth, a small white bowl of tomato paste, whole uncracked brown eggs for color contrast, a small white bowl of unsalted butter cubes, a small white bowl of olive oil, whole pearl onions, quartered fresh cremini mushrooms, a small white bowl of chopped flat-leaf Italian parsley, fresh thyme leaves scattered, salt and peppercorns in small white bowls, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Provides smoky depth and renders fat that flavors the beef and veggies.
Beef Chuck: Chosen for its marbled fat and connective tissue that break down into tender, juicy meat.
White Onion & Carrots: Give sweetness and body to the sauce as they soften and brown.
Garlic: Adds a pungent, warm aroma that lifts the dish.
Flour: Helps thicken the sauce for that perfect silky texture.
Thyme & Bay Leaves: Classic herbs that infuse the stew with fragrant earthiness.
Red Wine: Burgundy is ideal for its fruit-forward, slightly spicy notes, but any dry red works well to tenderize and flavor.
Beef Broth: Adds savory umami and moistens the stew as it simmers.
Tomato Paste: Enhances color and adds subtle tangy sweetness.
Pearl Onions & Mushrooms: Finishing touches that add sweetness, texture, and that classic Bourguignon finish.
Butter & Olive Oil: Used for sautéing and enriching the final sautéed veggies.
Parsley & Fresh Thyme Leaves: Brighten and freshen the final dish just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Tender Beef Bourguignon Recipe is. Over the years, I’ve tweaked it with different herbs or swapped veggies depending on what’s in season or what’s in my fridge. Feel free to make it your own; the basics are solid enough to handle some personalization.

Variation: I once added a splash of brandy just before putting the pot in the oven, which deepened the flavors beautifully—definitely worth trying if you like a boozy punch.
Dietary tweak: You can omit the bacon for a purer beef flavor, or use a veggie stock to adapt for a lighter version.
Seasonal swap: In the fall, I’ll toss in a handful of pearl onions and mushrooms early on to let them soak up the sauce more fully.

Step-by-Step: How I Make Tender Beef Bourguignon Recipe

A white round bowl holds a serving of mashed potatoes topped with a rich brown stew. The mashed potatoes cover the left half of the bowl with a smooth, creamy texture and a pale yellow color. On top and to the right of the potatoes are chunks of dark brown beef stewed with small round golden and pink baby potatoes and whole sliced orange carrots, all coated in a glossy sauce. Fresh chopped green herbs are sprinkled over the dish, adding a bright contrast. A silver spoon rests on the right side of the bowl, partially submerged in the stew. The bowl sits on a natural beige fabric on a surface with a white marbled texture. In the background, there is another white bowl with stew and a pair of wooden salt and pepper shakers. photo taken with an iphone --ar 2:3 --v 7

Step 1: Render the bacon and prep the beef

Start by heating your Dutch oven over medium heat and cooking the bacon pieces until their fat has mostly rendered—about 7 to 10 minutes. Don’t rush this part; those rendered fats are the foundation of awesome flavor. Remove the bacon with a slotted spoon and keep it aside on paper towels. Then, pat your cubed beef very dry (this helps with browning!) and season it well with salt and pepper.

Step 2: Brown the beef cubes

Coat the beef cubes lightly in flour—don’t forget to shake off the excess! Searing the meat in batches will prevent overcrowding and ensure a beautiful brown crust, which adds incredible depth to your stew. Once browned, set the beef cubes aside.

Step 3: Sauté the veggies and build the sauce base

Remove most of the fat from your pot, leaving about ¼ cup behind for cooking. Toss in the chopped onions and let them soften for 3 to 5 minutes before adding the carrots, which should get a little color over 5 to 7 more minutes. Next, add minced garlic and cook until fragrant, about 1 to 2 minutes, then stir in the tomato paste—this adds a silky richness. If it sticks or starts to burn, just add a bit of water to cool the pan down.

Step 4: Make the roux and add liquids

Sprinkle in the remaining flour and stir well to cook out the raw taste—look for the flour to lose its white appearance, about 2 minutes. Slowly whisk in the wine and beef broth to avoid lumps, scraping the bottom to lift all those flavorful browned bits (hello, caramelized goodness!). Add back your beef, bacon, thyme sprigs, and bay leaves, then turn off the heat.

Step 5: Slow cook to tender perfection

Cover your Dutch oven and pop it in a preheated 350°F oven for 2-3 hours until the beef is beautifully tender. At the 90-minute mark, give it a peek—if the sauce feels too thick and is sticking, add a bit of water and stir. This patient braising is what makes the beef so tender and flavorful.

Step 6: Finish with mushrooms and pearl onions

When the beef is ready, remove the herbs and bay leaves, skim the fat off the top, and adjust your seasoning. To get the perfect finishing touch, sauté pearl onions in olive oil until tender, then remove them. In the same pan, cook mushrooms until browned, add butter, and toss in the onions again with fresh thyme leaves. This final step adds texture and bursts of flavor.

Step 7: Serve and enjoy

Mix the parsley right into the pot and either stir in the mushrooms and onions or plate them separately. Serve this tender beef bourguignon alongside creamy mashed potatoes or some crusty bread to soak up every bit of sauce—it’s perfection on a plate.

Top Tip

Having made this Tender Beef Bourguignon Recipe a dozen times, I’ve learned some tricks that really take it up a notch. These tips helped me avoid common pitfalls and get consistent delicious results.

Pat the Beef Dry: Moisture is the enemy of browning, so really dry your beef cubes before seasoning and flouring to get that beautiful caramelization.
Don’t Rush Browning: Work in batches to avoid crowded pans, which steam instead of sear your beef. That crust adds serious flavor.
Use Good Wine: The wine doesn’t cook away completely, so pick one you'd happily sip on its own. It makes a huge flavor difference.
Let It Rest Overnight: Hands down, the stew tastes better the next day as the flavors meld—make it ahead for a stress-free dinner.

How to Serve Tender Beef Bourguignon Recipe

A clear glass bowl on a white marbled surface filled with a rich, dark red liquid broth. Inside the broth, there are large chunks of raw red meat with a fresh texture scattered among whole white peeled onions and bright orange carrot pieces cut into thick slices. Small green sprigs of thyme and a single dark green bay leaf float on top, adding contrast and detail to the vibrant ingredients in the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped flat-leaf parsley and a sprinkle of fresh thyme leaves are my go-to garnishes. They add a burst of color and a subtle herbal brightness that wakes up the deep flavors. On special occasions, I also drizzle a tiny bit of good quality olive oil over the top for a silky finish.

Side Dishes

Mashed potatoes are a classic pairing to mop up that glorious sauce, but I also love serving this dish with crusty French bread or buttered egg noodles. Roasted root vegetables on the side round out the meal perfectly, especially in colder months.

Creative Ways to Present

For a cozy dinner party, I’ve served individual portions in mini Dutch ovens—everyone feels like they’re getting a personal gourmet meal. Another fun idea is layering the stew over creamy polenta for a rustic yet elegant touch.

Make Ahead and Storage

Storing Leftovers

I always let my beef bourguignon cool to room temperature, then store it in airtight containers in the fridge. It keeps beautifully for up to 3 days, and the flavors actually improve after a day or two.

Freezing

This stew freezes wonderfully—just portion it out before adding the mushrooms and pearl onions (they stay fresher when added after thawing). It keeps in the freezer for up to 6 months without losing quality.

Reheating

Reheat gently on the stovetop at medium to medium-low heat, stirring occasionally. If the sauce thickened too much, add a splash of water or beef broth to loosen it while warming.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While beef chuck is ideal for its balance of fat and connective tissue that breaks down tenderly, you can use brisket or short ribs as alternatives. Just be mindful these may require slight adjustments to cooking time.

What wine works best in Beef Bourguignon?

A dry red Burgundy wine is traditional and perfect, but if that’s not available, choose a dry red like Pinot Noir or Merlot. Avoid very sweet wines, as they can alter the flavor balance.

Can I prepare this dish a day ahead?

Absolutely! Preparing it a day ahead is even better as the flavors meld and deepen overnight in the fridge. Just reheat gently on the stove before serving.

How do I avoid the beef becoming tough?

The key is low and slow cooking at a moderate oven temperature, and making sure to brown the meat well at the start to seal in juices. Avoid rushing the cooking process for the most tender results.

Final Thoughts

This Tender Beef Bourguignon Recipe holds a special place in my heart because it transforms a handful of simple ingredients into a spectacular meal that brings people together. Whether you’re cooking for a cozy weeknight dinner or a special occasion, I truly believe this dish will impress and comfort. Give it a try—you’ll be thanking me the next day when you’re savoring those leftover flavors!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Tender Beef Bourguignon Recipe