Recipe

Beef Burgundy

Fork-tender beef in a rich red wine sauce with bacon, mushrooms, and pearl onions.

By Matt Campbell

•

4.8

A shallow bowl of beef burgundy with glossy red wine sauce, mushrooms, pearl onions, and carrots, served with mashed potatoes on a rustic table setting

Beef Burgundy is one of those dishes that sounds fancy, then you make it once and realize it is mostly just browning things and letting time do the rest. The reward is huge: beef that goes spoon-tender, a sauce that tastes like you planned your whole week around it, and that unmistakable cozy aroma that makes everyone wander into the kitchen asking, “How long until we eat?”

This version keeps the classic spirit of boeuf bourguignon but stays realistic for home cooks. We build flavor fast with bacon, a good sear, tomato paste, and a slow simmer in red wine and beef broth. Then we finish with buttery mushrooms and pearl onions, because crisp edges and glossy sauce are kind of my love language.

Beef chuck cubes, bacon, carrots, onions, garlic, mushrooms, pearl onions, red wine, beef broth, and herbs arranged together for cooking

Why It Works

Deep, balanced sauce: Red wine reduced with aromatics, tomato paste, and stock for a savory, not too sweet finish.
Beef that actually gets tender: Chuck roast + low simmer until collagen melts, not “boiled gray cubes.”
Better texture: Mushrooms and pearl onions get browned separately so they stay flavorful, not soggy.
Make-ahead magic: It tastes even better the next day, when the sauce thickens and everything settles in.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The fat will rise and set on top, which is a gift. You can lift some off for a cleaner sauce, or stir it back in for maximum comfort.

Freeze: Freeze in containers (leave a little headspace) for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently in a pot over medium-low heat, stirring occasionally, until bubbling and heated through. Add a splash of broth or water if the sauce got extra thick. Microwave works too, but do it in short bursts and stir in between so the sauce does not separate.

A glass meal prep container filled with beef burgundy and sauce, cooling before storing

Common Questions

What cut of beef is best for Beef Burgundy?

Chuck roast is the move. It has enough marbling and connective tissue to turn tender and juicy after a slow simmer. Avoid lean stew meat if you can, since it tends to dry out before it gets truly tender.

What wine should I use?

Use a dry red wine you would actually drink. Pinot Noir is classic, but Côtes du Rhône, Merlot, or Cabernet Sauvignon all work. If the wine tastes harsh on its own, it will not magically become sweet and mellow in the pot.

Do I have to use pearl onions?

No. Pearl onions are traditional and cute, but you can swap in 1 large yellow onion cut into thick wedges. The goal is sweet onion flavor and bites that hold their shape.

How do I thicken the sauce?

This recipe uses a flour step early on, plus reduction. If you want it thicker at the end, simmer uncovered for 10 to 15 minutes. If you want an emergency fix, stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer 2 minutes.

Can I make it in a slow cooker?

Yes, but still do the browning first. Sear the beef, cook the bacon and aromatics, then transfer to the slow cooker with wine, broth, and herbs. Cook on low about 8 hours or high about 4 to 5 hours, until the beef is fork-tender. Add browned mushrooms and pearl onions at the end so they do not turn mushy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot with lid
Large skillet (optional but helpful for browning mushrooms)
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Fine mesh strainer (optional for a smoother sauce)

The first time I made Beef Burgundy, I treated it like a sacred ceremony and still managed to splash red wine on my cutting board like I was christening a new boat. But somewhere between the bacon sizzling and the sauce turning that deep, glossy mahogany, I got why people love this dish so much. It is not fussy, it is patient. Now it is my go-to when I want dinner to feel like an event, even if the “event” is sweatpants and a big bowl of mashed potatoes.

Beef Burgundy

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 55 minutes

Servings 6

Ingredients

Beef: 2 1/2 lb chuck roast, cut into 1 1/2-inch cubes
1 to 1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
3 tbsp all-purpose flour
Bacon: 5 oz thick-cut bacon, chopped
2 tbsp olive oil (as needed for browning)
Aromatics: 1 large yellow onion, diced
3 carrots, cut into thick coins
4 garlic cloves, minced
2 tbsp tomato paste
Liquids: 2 cups dry red wine
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce (optional, but great)
Herbs: 2 bay leaves
4 to 5 sprigs fresh thyme (or 1 tsp dried thyme)
Finish: 12 oz cremini mushrooms, halved or quartered
12 oz frozen pearl onions, thawed and patted dry (or 1 large onion cut into wedges)
2 tbsp unsalted butter
1 tbsp chopped parsley (optional)

Cubed chuck roast in a mixing bowl tossed with flour, salt, and pepper on a kitchen counter

Instructions

Prep and coat the beef. Pat the beef dry (this matters for browning). Season with salt and pepper, then toss with flour until lightly coated.
Cook the bacon. Heat a Dutch oven over medium heat. Add bacon and cook until browned and the fat renders, 6 to 8 minutes. Scoop bacon out with a slotted spoon and set aside, leaving the fat in the pot.
Sear the beef in batches. Increase heat to medium-high. Add a little olive oil if the pot looks dry. Sear beef in a single layer, 2 to 3 minutes per side, until deeply browned. Transfer to a plate and repeat.
Tip: If you crowd the pot, you steam. If you steam, you cry.
Build the base. Lower heat to medium. Add diced onion and carrots. Cook 6 to 8 minutes, scraping up browned bits, until the onion softens. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to deepen it.
Deglaze with wine. Pour in the red wine and scrape the bottom well. Simmer 5 to 7 minutes to reduce slightly, mellow the bite, and concentrate flavor.
Slow simmer. Add beef broth, Worcestershire (if using), bay leaves, thyme, the seared beef, and the cooked bacon. Bring to a gentle simmer, then cover and cook on low for 2 hours, stirring about every 30 to 40 minutes if you can, until the beef is fork-tender.
Doneness cue: A fork should slide in easily, and a cube should almost want to break apart with light pressure.
Brown the mushrooms and pearl onions. About 20 minutes before the beef is done, melt butter in a skillet over medium-high heat. Add mushrooms and cook until browned, 6 to 8 minutes. Pat the pearl onions dry, then push the mushrooms to the sides and add the onions to the center. Cook 3 to 5 minutes more until they pick up color. Season with a pinch of salt.
Finish and adjust. Stir mushrooms and onions into the pot. Simmer uncovered 10 to 15 minutes until the sauce looks glossy and lightly thickened. Remove bay leaves and thyme stems. Taste and adjust salt and pepper.
Serve. Spoon over mashed potatoes, egg noodles, or crusty bread. Finish with parsley if you want it to look like you have your life together.