This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it’s comforting and heavenly and a must try!
With the super cold weather we’ve been having, one of my favorite things to make for dinner are stews and soups. My version of beef bourguignon takes Julia Child’s classic French recipe and simplifies it a bit. I wanted this to be simple enough for anyone to make and all in one pot. The one thing that is required is to slowly cook this for 2 to 3 hours, until the beef is super tender and melts in your mouth.
What Is Beef Bourguignon
Beef Bourguignon also known as beef Burgundy because it originates from the Burgundy region in France. It is a very popular and classic French recipe.
Traditionally the dish is made with lardons which are cubes of pork fat, but I made it here with thick cut bacon instead. The bacon is fried first, then the beef is browned in the bacon fat. This will give your stew a deep and savory flavor which we crave, the kind that makes you want to lick your plate clean.
Usually the mushrooms and onions are cooked separately but you all know I love my one pot dishes, so I cooked everything together. I could not tell the difference; the flavors are still all there in this incredible beef stew.
How Do You Make Beef Bourguignon
This Beef Bourguignon really is simple to make once all your prep work is done, the hardest part is waiting for it to cook in the oven. You do want to cook it for the full 2 1/2 hours because that’s what makes the beef super tender, so tender it will melt in your mouth.
Julia Child’s recipe, while a classic, has an insane amount of steps and let’s be honest, we don’t have that kind of time. If you follow my simple steps for making this, you won’t regret it. Still the same flavor, but so much less effort.
What to Serve With Beef Bourguignon
I love serving this beef stew over noodles but I have served it with mashed potatoes as well. It’s such a comforting dish perfect for a cold winter night like we’re having here.
Can I Freeze Beef Bourguignon
Yes, you can. Beef Bourguignon will freeze for up to 3 months.
Defrost completely overnight in the fridge then warm through over low heat.
Craving More Beef? Try These:
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Beef Bourguignon
Ingredients
- 1 tablespoon olive oil
- 8 slices bacon thick cut, chopped
- 3 pounds stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 pound pearl onions peeled
- ½ teaspoon salt or to taste
- ½ teaspoon pepper ground, or to taste
- 4 cloves garlic minced
- 1 pound mushrooms chopped
- 2 tablespoon all-purpose flour
- 3 cups red wine
- 2 cups beef broth low sodium or no sodium added
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme fresh
Instructions
- Heat the olive oil in a large Dutch oven or a heavy based pot that’s oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
- Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
- Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
- Preheat the oven to 325 F degrees while you’re bringing the stew to a boil.
- Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
- Serve over cooked noodles or creamy mashed potatoes.
Video
Recipe Notes
- Which wine works best: Beef Bourguignon is typically made with a red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon. You want a red wine that has enough tannins to counter the rich and tender stewed beef.
- Slow Cooker Beef Bourguignon: Follow all the steps up to step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
- Instant Pot Beef Bourguignon: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the “meat/stew” button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.
- Nutrition: Nutritional information does not include noodles or mashed potatoes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
perfection
Super easy, I took another posters advice and uncovered after 1 hour in the oven. Uncovered for 1 1/2 hours, covered again last half hour. Took closer to 3+ hours. I also added a teaspoon of sugar. My hubs doesn’t like a strong wine taste so I did 2 cups of wine with 3 cups of beef broth but think next time I will follow the recipe on that. Will make again!
What kind of large onions?
What kind of mushrooms?
Regular white or yellow onions work just fine. You can use either white mushrooms or cremini mushrooms.
Good job JoJo! Turned out great! I like how you incorporated the all in one pot recipe. Delicious, Chef!
I will be making this in a crockpot. It says up to step 5. Wouldn’t I be adding them at the same time? if not when?
Yes, up to and including step 5, so you’re adding everything.
I absolutely love This recipe! It always comes out delicious and is a favorite in our family. I am so glad I decided to try this recipe!
I’m so glad to hear this. 🙂
Can I use non alcoholic red wine?
Yes you can, same quantity, but just make sure you don’t use red wine vinegar or grape juice, use an alcohol free red wine.
I don’t have an oven safe pot to put it in what else can I do?
You can just cook it on the stovetop for about the same time.
Amazing! Saving this recipe as a new staple. Absolutely delish and easy to make. Thank you!
This was so amazing! The sauce was so rich and decadent.
I just took this out of the oven and made some fresh egg noodles to go along with it. My house smells wonderful. I did two minor things that I think takes it over the top
1) after one hour of cooking, I removed the lid. It’s seemed a bit soupy. And cooking the last hour and half without lid made it a little thicker. Just a personal preference.
2) added one teaspoon of sugar.
That’s it’s!!! It’s a wonderful recipe and is easier than other beef bourguignon recipes that I have tried. It’s definitely my Go to recipe for BB. Thank you for sharing.
So glad you liked it!
Hi joe just like say ur recipes are awsome , wife doesn’t like mushrooms what could i add to dish instead thanks matt .
Potatoes would be great!