This easy Beef Bourguignon recipe is a melt-in-your-mouth, classic French stew made with tender chunks of beef chuck, bacon, and vegetables braised in red wine to make a simple, any time dinner that’s impressive enough to serve for special occasions, too.
Thanks to Julia Child and Ina Garten, this classic French beef stew is familiar to many home cooks, yet, I still don’t hear much about many people actually cooking it. And no matter how many times I make it myself, I’ll probably never be able to spell bourguignon without Googling it.
Beef Bourguignon is really just a fancy name for an easy-to-make, humble dinner that tastes anything but.
The flavor of this boeuf bourguignon recipe is deep, rich, and beyond luxurious. Which is ironic since under the lid of this cast iron, one-pot, dutch oven meal that starts on the stove top and finishes off in the oven, is just a good old-fashioned beef stew with red wine that even the most novice of home cooks will revel in the glory of.
Even better, Beef Bourguignon’s flavors deepen over time, making it the perfect recipe to make a day ahead, or even two, then rewarm to serve. That step in itself makes this beef bourguignon recipe an awesome option for holiday dinners (I’m serving it for Christmas Eve), or as your secret weapon to simply get through winter with your comfort food cravings cured.
It really is THAT special. Plan on putting this recipe on repeat.
It comes from the Staub Cookbook: Modern Recipes for Classic Cast Iron. Staub enameled cast-iron dutch ovens are part of my kitchen essentials list, so when I received this cookbook, it quickly became copiously tagged with loads of amazing recipes I want to make. It’s filled with over 100 classic recipes made with cast-iron cookers that can be made any time of year.
My first foray into the cookbook was this beef bourguignon. And I can confirm, it’s a crowd pleaser no matter how big your party.
What’s in This Beef Bourguignon?
Beef is far from the only flavor builder in this stew. In fact, the vegetables nearly steal the show:
- Mushrooms (and loads of them!)
- Fresh thyme
The other key ingredients you’ll need for this beef burgundy recipe include:
- All-purpose flour
- Tomato paste
- Red wine
- Beef stock
- Brown sugar
What’s the Best Meat for Beef Bourguignon?
Beef chuck is one of the best meats for beef bourguignon—or really for any stew. It’s ribboned with fat, and fat equals flavor plus tenderness. It browns well and holds up to the longer cooking time to become incredibly tender.
see more: 30 Days of Soups, Stews, and Chilis Made to Keep Winter Warm
How to Make Beef Bourguignon
The stew starts with crisping bacon from a cold cast-iron dutch oven for a salted depth of flavor. This method ensures the bacon doesn’t become chalky and brittle or lend a burned taste instead of its pure, bacon flavor.
The beef chuck is then seared in the bacon renderings, and is just the beginning of layers of amazing flavor.
Dice the celery, onion, and carrots to the same size so they cook evenly. Because the mushrooms are softer, they will cook faster so can be cut larger—that’s the way I like them.
Because the meat is removed from the pot before the vegetables are cooked until soft, they hold their shape and don’t turn into mush. Then it’s their turn to leave the pan so the deglazing can begin.
see more: 31 Days of Comfort Food Favorites to Make Now
Bourguignon refers to Burgundy, France, so naturally there is red wine, and it’s what distinguishes this stew from any other. But it isn’t the wine that deglazes the Staub cast iron coquette. Cognac is what does this job, for adding a sweetness to the sauce.
Once that’s done, stir in the tomato paste, wine, stock, thyme, brown sugar, and a pig pinch of salt and pepper. Then, add the beef, bacon, and veggies back to the pot.
The stew starts on the stove to brown and deglaze, and is finished in the oven for a braise to cook down and allow the flavors to meld together for a sauce like no other. Sprinkle with fresh parsley just before serving, if desired.
see more: 20 Recipes You Can Make with A Pound of Ground Beef (It’s What’s for Dinner)
What’s the Best Wine for Beef Bourguignon?
I recommend using a dry red wine for this beef burgundy recipe, such as a pinot noir or Malbec. Use a red wine you’d actually like to drink, not a cooking wine.
Can I Prep Beef Bourguignon in Advance?
Yes. In fact, this dish’s flavors deepen over time. Cook it in its entirety one or two days before serving, refrigerate and rewarm to serve. Or, cook through the stovetop steps a day or two ahead then finish in the oven the day you’d like to serve.
see more: 20 One-Pot Wonder Meals—They’re What’s for Dinner
Tips for Making Beef Bourguignon
Brandy can be used instead of Cognac, but know that all Cognacs are brandies, but not all brandies are Cognacs. The alcohol evaporates as it cooks and while you could skip the cognac, don’t substitute for the red wine or you’ll truly miss what makes this stew special.
Be sure to use a good quality bacon in this boeuf bourguignon recipe. You want pork bacon that doesn’t have any added flavorings.
While you can make the recipe in a slow cooker or Instant Pot, I’ve found the 1 ½ to 2 hour braise in the cast iron pot delivers a depth and richness that’s hard to recreate with other cooking methods. So for this one, I’m sticking with the braise.
What to Serve With Beef Bourguignon
This stew can easily be served all on its own, it’s a true meal all in one. But I like to serve it along side a few other veggie sides, like:
- Creamy Mashed Potatoes Recipe — How To Make The Best!
- Mashed Cauliflower With Parmesan And Chives
- Buttermilk Blue Cheese Mashed Potatoes
- Avocado Grapefruit and Fennel Salad
- Easy Green Beans With Browned Butter Almondine
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats
- 2 ½ pounds boneless beef chuck , trimmed and cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 8 ounces bacon , diced
- 1 yellow onion , diced
- 6 carrots , diced
- 4 celery stalks , diced
- 1 pound cremini or button mushroom , sliced
- 4 cloves garlic , pressed or minced
- ½ cup cognac
- 1 tablespoon tomato paste
- 2 cups dry red wine , such as Pinot Noir
- 2 cups beef stock
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
- Chopped fresh Italian parsley , for serving
- Preheat the oven to 350°F.
- Add the beef to a large mixing bowl and season it with the salt and pepper then toss with the flour. Set aside.
- In a large cast-iron cocotte dutch oven, cook the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.
- Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef rom the pan to the bowl with the bacon.
- Add the onions, carrots, celery, and mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another minute, or until aromatic. Remove the vegetables from the pan to the bowl with the beef.
- Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.
- Stir in the tomato paste then add the wine, stock, thyme, brown sugar, and a pig pinch of salt an pepper. Bring to a boil, then remove from the heat.
- Return the bacon, beef, and vegetable stop the pot, cover, and place in the oven.
- Cook for 1 ½ to 2 hours in the preheated oven, until the beef is fork-tender. Remove from the oven, and adjust the seasoning if needed.
- Serve garnished with parsley over my favorite mashed potatoes or mashed cauliflower.
- Use a good quality red wine you would actually want to drink. It doesn't have to be expensive to be good. I've used a pinot noir and Malbec before, with both adding the rich flavor this dish is known for.
- If you don't have cognac, you can leave it out if you'd like.
- This dish's flavors deepen over time. Cook it in it's entirety one or two days before serving, refrigerate and rewarm to serve. Or, cook through the stovetop steps a day or two ahead then finish in the oven the day you'd like to serve.
More Favorite Stew-ish Dinners to Make Now
- Butternut Squash Beef Stew (Instant Pot, Pressure Cooker Or Slow Cooker)
- Chicken, Crab And Andouille Sausage Gumbo Recipe
- Lemon Chicken Stew
- Irish Pork Stew With Stout And Caraway Seeds
- 30 Days Of Soups, Stews, And Chilis Made To Keep Winter Warm
- 25 Healthy And Comforting Slow Cooker Soups & Stews
Tools You’ll Need to Make This Recipe
- Staub Cookbook: Modern Recipes for Classic Cast Iron — I’ve given a copy of the book with a Staub dutch oven as a wedding gift
- Staub 7 Qt. Cast Enamel Dutch Oven — available in every color
- Zwilling Pro 8-inch Chef’s Knife (I can’t cook without it!)
- My favorite garlic press—and it’s the cheapest I’ve ever found.
Are you a braiser? What are your tips for braising in the oven or your favorite thing to cook? Tell us more in the comments below.
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A classic recipe and the perfect comfort food! Made this jyesterday with venison instead of beef , served over potato gnocchi rather than mash. Delicious!
Stay safe everyone. Merry Christmas from New Zealand.
Loved this!! We’e made this recepie many times now, and it is one of our favorites in terms of more “fancier” meals.
Love from Denmark!
Heidi, this recipe is a total winner! I don’t know about the “too watery” comments. Mine came out perfect. The only thing I didn’t have was the congac. I threw fresh thyme sprigs right in the pot because I knew I could fish out the stems after. Thank you!
I’m making this for a guest who is allergic to tomatoes. Can I just omit the tomato paste, or do you have a suggestion for a substitution?
Carolyn, the tomato paste thickens the sauce, but yes, you could leave it out and add 1 tablespoon of soy sauce or Worcesteshire sauce for the acid flavor.
Ugh I totally forgot to coat th beef in flour!! Everything is cooking in the oven so I know it’s not going to thicken now. Do you think I can thicken it after it comes out? Such a silly mistake!
Thank you for this recipe. It’s terrific. In my experience, however, the prep time was definitely not 20 minutes. It was more like an hour and I had pre chopped everything to be able to put it together. The prep time was more like 90 minutes.
This looks fabulous. What would you suggest as a substitute for the 1/4 cup of AP flour for the stew to be gluten-free? I would like to make this for a dinner party that will have a couple with a food allergy. Thanks so much.
Ashley @ Foodie Crush
You could use 1/8 cup of Corn Starch instead. Thank you Traci!
What can I use to substitute for the mushtooms? So not a fan of mushrooms but the rest of the recipe sounds yummy. Thanks for your help, Tessa
Ashley @ Foodie Crush
Tessa, you could just omit the mushrooms!
Followed this recipe exactly, meat very good. But the sauce was thin, what did I do wrong. Measured exactly the liquid. Open to suggestions on how to improve
The flavor was wonderful, but I had the same thing – too liquidy ! I’m thinking the mushrooms render a lot of extra liquid when cooking. Next time, I’ll double the flour, or maybe make a rue and add it towards the end of the oven time ? What do you think Heidi, would that work ?
Yes Cathy, that should work. My husband loves his with lots of “gravy” so when I make it I didn’t feel like there was too much sauce. But the rue should thicken it more! Thanks for making it and coming back to try again!!
I made this last night and it was fabulous! Will definitely be making this dish for friends and family.
As Julia Child and Ina Garten devotees, we love that you have brought such a wonderful recipe back to life. Classic French recipes are great additions to meal plan for our family. Thank you for making it into an everyday dish!!