Recipe

Homestyle Beef Bourguignon

A creamy, cozy take on the French classic with tender beef, silky wine sauce, and buttery mushrooms. Sunday comfort vibes, with steps that still feel doable.

By Matt Campbell

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4.8

A real photograph of creamy beef bourguignon in a Dutch oven with tender beef chunks, mushrooms, carrots, and a glossy red wine sauce, with a wooden spoon resting on the rim

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Beef bourguignon has a reputation. The kind of dish that makes people whisper French like it’s a weather event. But here’s the truth: it’s just a slow, cozy beef stew with good habits. Brown the meat, build a base, let time do its thing, then finish with a little creamy swagger so the sauce clings to every bite like it means it.

This homestyle version keeps the soul of the classic: red wine, beef, mushrooms, and that deep, savory gravy. Then we gently nudge it into comfort territory with a splash of cream at the end for a sauce that turns silky, not heavy. Serve it over mashed potatoes, buttered noodles, or with bread that doesn’t mind getting dunked aggressively.

A real photograph of a ladle pouring creamy beef bourguignon into a shallow bowl on a wooden table with crusty bread nearby

Why It Works

Big flavor without fussy steps: Tomato paste gets toasted, wine gets reduced, and the pot does the rest.
Tender beef every time: We use chuck and give it a long, gentle braise so it turns spoon-soft instead of chewy.
Glossy, creamy sauce: A quick flour dredge helps thicken early, then a small finish of cream makes it feel extra comforting.
Mushrooms that taste like mushrooms: They get browned separately so they stay meaty and don’t melt into the stew.
Better the next day: Like most great stews, it levels up overnight.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. The sauce will thicken as it chills, which is normal and honestly a vibe.

Freezer: Freeze up to 3 months. For the best texture, freeze before adding the cream if you’re planning ahead. If it’s already creamy, you can still freeze it, just reheat gently to reduce any chance of separation.

Reheat: Warm over medium-low heat, stirring often. If it looks too thick, add a splash of beef broth or water. If the sauce breaks a little, whisk in 1 to 2 tablespoons of warm broth and keep the heat low until it smooths out.

Leftover magic: Spoon it over baked potatoes, polenta, or toast. Add a fried egg if you want breakfast to feel like a reward.

Common Questions

What cut of beef is best for bourguignon?

Boneless beef chuck roast is the sweet spot. It has enough fat and connective tissue to turn tender during a long braise. Avoid lean stew meat that looks very trimmed, because it can dry out.

Do I have to use Burgundy wine?

No. Use a dry red wine you’d actually drink. Pinot Noir is classic, but Cabernet Sauvignon or a red blend works too. If it’s sweet, your stew will taste sweet.

Can I make this without wine?

You can. Swap the wine for extra beef broth plus 2 tablespoons balsamic vinegar (added with the broth), and consider a teaspoon of Worcestershire for depth. It won’t be identical, but it’ll still be rich and comforting.

Fresh pearl onions or frozen?

For the most weeknight-friendly route, use frozen pearl onions. If you want to use fresh, blanch them in boiling water for 1 minute, drain, then pinch off the skins (trim the root end if needed). It’s worth it, but it’s a project.

Why brown the mushrooms separately?

If you toss them in raw, they steam and shrink, then disappear into the sauce. Browning them first keeps them flavorful and gives you those golden edges that taste like you tried harder than you did.

How do I keep the sauce from curdling when I add cream?

Turn the heat to low and stir the cream in at the end. Don’t boil after adding cream. If you’re nervous, temper it: mix the cream with a ladle of hot stew liquid in a bowl, then pour it back in.

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 or heavy oven-safe pot with lid (5 to 7 quarts)
Large skillet (helpful for mushrooms if your pot is crowded)
Cutting board and sharp knife
Tongs or a sturdy spoon
Measuring cups and spoons

The first time I made bourguignon, I treated it like a chemistry exam and still managed to forget the mushrooms. Classic. But what stuck with me was how forgiving it is. The pot doesn’t care if your carrot chunks are a little chaotic or if you had to top off the broth because you got distracted by the smell. This is one of those meals that makes your kitchen feel like a place people want to hang out. And that’s basically my whole goal, whether it’s Tuesday dinner or the restaurant I keep dreaming about.