Recipe

Classic Boeuf Bourguignon

Tender beef braised in red wine with bacon, mushrooms, and pearl onions in a rich, silky sauce.

By Matt Campbell

•

4.8

A Dutch oven filled with boeuf bourguignon, showing tender beef chunks, mushrooms, and pearl onions in a glossy red wine sauce on a stovetop

Boeuf bourguignon is one of those dishes that feels like you lit a candle and turned your kitchen into a tiny French bistro, even if you’re wearing sweatpants and listening to a chaotic playlist. It’s slow-cooked comfort with real payoff: beef that gives up at the slightest nudge, a sauce that tastes like it’s been working on itself all day (because it has), and enough savory depth to make you pause mid-bite and go, “Okay, wow.”

This version is classic-inspired and home-friendly: accessible ingredients, no fussy steps, and a few smart shortcuts that keep the drama low while still delivering that iconic burgundy wine magic. If you can brown meat, you can make this.

Raw ingredients for boeuf bourguignon arranged on a kitchen counter, including beef chuck cubes, bacon, carrots, onions, garlic, thyme, mushrooms, tomato paste, and a bottle of red wine

Why It Works

Why it works

Browning builds the base. Searing the beef and rendering bacon creates the first layer of flavor, which becomes the backbone of the sauce.
Flour plus time makes the sauce silky. A light dusting of flour helps thicken, while the long braise smooths everything into a glossy, spoon-coating finish.
Wine is not just for vibes. A dry red deglazes the pot, dissolves the browned bits, and gives the stew its signature depth.
Separate mushroom and onion sauté. Cooking them at the end keeps them browned and juicy instead of gray and soggy.
It’s better the next day. Resting overnight lets the flavors settle in and the sauce thicken naturally.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The fat will rise and solidify on top, which is a gift. Lift off a spoonful if you want a leaner sauce, or stir it back in for full luxury.

Freeze: Freeze in freezer-safe containers for up to 3 months. Leave a little headspace since the sauce expands.

Reheat: Warm gently on the stove over medium-low, adding a splash of broth or water if the sauce is too thick. Microwave works too, but do it in bursts and stir often so the beef stays tender.

A glass meal prep container filled with leftover boeuf bourguignon, cooled and ready to refrigerate on a kitchen counter

Common Questions

Common questions

What kind of wine should I use for boeuf bourguignon?

Use a dry red you’d actually drink. Pinot Noir is the classic Burgundy vibe, but Côtes du Rhône, Cabernet Franc, or a lighter Cabernet Sauvignon also work. Avoid sweet reds. If your wine tastes jammy-sweet in the glass, it’ll taste jammy-sweet in the pot.

Can I make it without alcohol?

Yes. Swap the wine for extra beef broth plus acid for balance. I recommend starting with 1 tablespoon balsamic vinegar, then tasting and adding up to 2 tablespoons if you want more brightness. For a more wine-like depth, you can also do 1 1/2 cups broth + 1 cup unsweetened grape or cranberry juice + 1 to 2 tablespoons balsamic or red wine vinegar. It won’t be identical, but it’s still very good.

What cut of beef is best?

Beef chuck roast is the go-to: marbled, forgiving, and built for braising. Brisket also works. Avoid lean stew meat that looks too tidy, it can dry out.

Why is my sauce bitter or too sharp?

Usually it needs one of three things: more time (harsh wine mellows), a pinch of sugar (start with 1 teaspoon), or a knob of butter stirred in at the end to round it out. Bitterness can also come from scorched fond (burned browned bits on the bottom), or cooking the tomato paste too hard. If the bottom of the pot smells acrid while browning, lower the heat and add a splash of liquid to save it.

Do I have to use pearl onions?

No. Pearl onions are classic, but chopped yellow onion in the braise works too. If you want the look without the peeling, grab frozen pearl onions (my favorite shortcut). If you’re using jarred, make sure they’re not pickled.

Can I make this in a slow cooker?

Yes, but you’ll still want to brown the beef and bacon first for best flavor, then scrape everything into the slow cooker with the wine, broth, herbs, and aromatics. Cook on LOW 8 hours or HIGH 4 to 5 hours. For best texture, sauté the mushrooms and pearl onions separately and stir them in during the last 30 to 60 minutes, or add them at the end and warm through. If you want a thicker sauce, simmer it on the stove after cooking, or whisk in a cornstarch slurry.

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

Dutch oven (5 to 7 quarts) with a lid
Large skillet (optional, for mushrooms and onions)
Chef’s knife and cutting board
Tongs or a slotted spoon
Wooden spoon for scraping up browned bits
Measuring cups and spoons

The first time I made boeuf bourguignon on my own, I treated it like a test. Perfect cubes, perfect timing, perfect everything. It was good, but it didn’t feel like much. The next time, I cooked it like I actually live here. I browned the beef in batches without rushing, let the wine do its thing, and gave the sauce time to turn glossy and confident. That was the moment I got it. This dish isn’t about perfection. It’s about patience, a few smart moves, and tasting as you go. Also, it’s about sneaking a bite straight from the pot when nobody’s looking.

Classic Boeuf Bourguignon

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 45 minutes

Servings 6

Ingredients

3 lb beef chuck roast, cut into 2-inch chunks
Kosher salt and black pepper (about 1 1/2 to 2 tsp kosher salt total to start, then adjust)
6 oz thick-cut bacon, cut into lardons
2 to 3 tbsp olive oil (as needed)
2 carrots, sliced into thick coins
1 large yellow onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef broth, low sodium
3 cups dry red wine (Pinot Noir or Côtes du Rhône work great)
2 tsp fresh thyme leaves (or 1 tsp dried)
2 bay leaves
12 oz cremini mushrooms, halved or quartered
12 oz pearl onions (fresh or frozen preferred; if using jarred, ensure they are not pickled and drain well)
2 tbsp unsalted butter
1 tbsp balsamic vinegar (optional, for finishing brightness)
Chopped parsley, for serving

Beef chuck cubes on a cutting board being seasoned with kosher salt and black pepper

Instructions

Heat the oven. Preheat to 325°F.
Season the beef. Pat the beef dry (this helps it brown). Season generously with salt and pepper.
Render the bacon. Set a Dutch oven over medium heat. Add bacon and cook until browned and the fat is mostly rendered, 6 to 10 minutes. Remove bacon to a plate, leaving the fat in the pot.
Brown the beef in batches. Turn heat to medium-high. Add a little olive oil if the pot looks dry. Sear beef in batches, about 2 to 3 minutes per side, until deeply browned. Let it sit until it releases easily before you try to flip it, and don’t crowd the pot. Transfer browned beef to the plate with bacon.
Sauté the aromatics. Lower heat to medium. Add carrots and onion. Cook 6 to 8 minutes, stirring, until the onion softens and picks up color. Add garlic and cook 30 seconds.
Tomato paste, then flour. Stir in tomato paste and cook 1 minute. Sprinkle flour over the vegetables and stir constantly until it disappears into the fat and veggies, about 1 minute (no dry pockets, no clumps).
Deglaze like you mean it. Pour in the wine, scraping up all the browned bits from the bottom. Add broth, thyme, bay leaves, and the reserved beef and bacon (plus any juices). Return to a gentle simmer. The liquid should come up roughly two-thirds of the way up the meat (it should not fully cover it).
Braise. Cover and transfer to the oven. Braise for 2 hours 30 minutes, until the beef is fork-tender. Start checking around 2 hours. If it’s not tender yet, keep going and check every 15 to 30 minutes. (Chuck has opinions.)
Brown the mushrooms and onions. When the beef is tender, melt butter in a skillet over medium-high heat. Add mushrooms and cook until browned, 6 to 8 minutes. Add pearl onions and cook until warmed through, 3 to 8 minutes depending on whether they’re fresh or frozen. If you want more color, give them a little more time and space in the pan.
Finish the stew. Remove the Dutch oven from the oven. Discard bay leaves. If there’s a thick layer of fat on top, skim off a few spoonfuls (optional, but helpful with bacon and chuck). Stir in the browned mushrooms and onions. Simmer on the stovetop for 10 to 15 minutes uncovered to thicken slightly. Taste and adjust salt and pepper. If you want extra brightness, stir in balsamic vinegar a little at a time.
Serve. Ladle into bowls and shower with parsley. It’s incredible over mashed potatoes, buttered noodles, or crusty bread.