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Dinner One Pot Beef
4.6 from 222 votes

Beef Bourguignon

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By: Joanna Cismaru 108 Comments

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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!

beef bourguignon over noodles in a plate

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.

a big pot loaded with freshly cooked beef bourguignon

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.

overhead of two plates full of noodles and beef bourguignon

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.

a bit pot of beef bourguignon with a spoon

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.

a closeup of beef bourguignon over noodles in a bowl

Craving More Beef? Try These:

  • Salisbury Steak
  • Beef Tips with Gravy
  • Crockpot Beef Stew
  • Instant Pot Beef Stew
  • Carne Guisada
  • Instant Pot Beef Burgundy

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a bowl of noodles topped with beef bourguignon
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4.61 from 222 votes

Beef Bourguignon

Prep 15 minutes
Cook 3 hours 30 minutes
Total 3 hours 45 minutes
Rate Recipe
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!
8

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Calories: 560kcal (28%)Carbohydrates: 14g (5%)Protein: 53g (106%)Fat: 23g (35%)Saturated Fat: 7g (44%)Cholesterol: 147mg (49%)Sodium: 494mg (21%)Potassium: 1006mg (29%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1585IU (32%)Vitamin C: 9.7mg (12%)Calcium: 46mg (5%)Iron: 5.4mg (30%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a bowl of noodles topped with beef bourguignon

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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108 Comments
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Tisha K
Tisha K
Posted: 2 months ago

I have made this about a half dozen times, it is my absolute favorite thing to eat. So flavorful, rich and decadent. For those comments saying to take the lid off after an hour to thicken, you don’t need to do that if you trust the process and cook for the recommended time, it does cook down and is not soupy at all.

0
Reply
john
john
Posted: 4 months ago

perfection

0
Reply
Cindy
Cindy
Posted: 4 months ago

5 stars
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!

0
Reply
J Grehan
J Grehan
Posted: 1 year ago

What kind of large onions?
What kind of mushrooms?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  J Grehan
Posted: 1 year ago

Regular white or yellow onions work just fine. You can use either white mushrooms or cremini mushrooms.

0
Reply
Craig
Craig
Posted: 1 year ago

5 stars
Good job JoJo! Turned out great! I like how you incorporated the all in one pot recipe. Delicious, Chef!

0
Reply
Marla
Marla
Posted: 1 year ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marla
Posted: 1 year ago

Yes, up to and including step 5, so you’re adding everything.

0
Reply
Christina
Christina
Posted: 1 year ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christina
Posted: 1 year ago

I’m so glad to hear this. 🙂

0
Reply
Alysa Halliday
Alysa Halliday
Posted: 1 year ago

5 stars
Can I use non alcoholic red wine?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alysa Halliday
Posted: 1 year ago

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.

0
Reply
Alysa Halliday
Alysa Halliday
Reply to  Joanna Cismaru
Posted: 1 year ago

5 stars
I don’t have an oven safe pot to put it in what else can I do?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alysa Halliday
Posted: 1 year ago

You can just cook it on the stovetop for about the same time.

0
Reply
Helen Mahoney
Helen Mahoney
Posted: 1 year ago

5 stars
Amazing! Saving this recipe as a new staple. Absolutely delish and easy to make. Thank you!

0
Reply
Nikki Little
Nikki Little
Posted: 2 years ago

This was so amazing! The sauce was so rich and decadent.

0
Reply
Penny de Vries
Penny de Vries
Posted: 2 years ago

5 stars
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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Penny de Vries
Posted: 2 years ago

So glad you liked it!

0
Reply
Matt
Matt
Posted: 2 years ago

Hi joe just like say ur recipes are awsome , wife doesn’t like mushrooms what could i add to dish instead thanks matt .

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Matt
Posted: 2 years ago

Potatoes would be great!

0
Reply
VERONICA UNDERWOOD
VERONICA UNDERWOOD
Posted: 2 years ago

4 stars
This was great, I kept it stovetop and cooked for about an hour after I added the liquids. About halfway through I took the cover off so it would reduce down a bit more! Delish, the beef did seem a little dry so I think I could lower my simmer a little more or reduce my time.

0
Reply
Heather Fran
Heather Fran
Posted: 2 years ago

What type of mushrooms did you use? Also, can this be made with brisket or is stew beef preferred?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Heather Fran
Posted: 2 years ago

I used cremini mushrooms in this stew but white mushrooms are fine too. Stewing beef is preferred here.

0
Reply
Lily
Lily
Posted: 2 years ago

Would like to make this for a Tuesday gathering of a small group of friends. Is it okay to use regular red wine instead of dry. That’s what I have right now. Thanks.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lily
Posted: 2 years ago

I think it should be ok, as long as it’s wine you’d drink yourself and not cooking wine.

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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