Beef Bourguignon brings bold flavors to the table with tender beef, crispy bacon, and a rich wine sauce. This classic dish transforms simple ingredients into a comforting, hearty meal your family will love. I think it’ll become one of your favorites!

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I love making classic Beef Bourguignon for family dinners or casual gatherings because it’s a dish that everyone can enjoy, and the wonderful Julia Childs inspires this recipe. It’s rich, hearty, and feels special without being overly complicated.

You can prepare it ahead of time—refrigerate or freeze leftovers, and it reheats beautifully. Whether you’re feeding a small crowd or just want leftovers that taste even better the next day, this recipe is a lifesaver for any occasion.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top view of assorted labeled ingredients for a beef brisket recipe, including beef, vegetables, herbs, spices, butter, and sauces. — Beef Bourguignon Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Beef Bourguignon with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making Beef Bourguignon might seem fancy, but it’s all about layering flavors, and I’ll walk you through each step so it’s easy to follow and totally worth it.

Prepare the beef and bacon

Start by drying the beef chunks with a paper towel—this helps them brown nicely. Sprinkle them generously with salt and pepper.

Top view of a bowl filled with raw, cubed beef seasoned with salt on a light gray background. — Dry the beef chunks and season with salt and pepper.

In a large Dutch oven, cook the chopped bacon until it’s crispy and smells amazing. Scoop out the bacon and set it aside, but keep that glorious grease in the pot—it’s flavor gold!

Now, in batches, sear the beef in the bacon fat. You want each piece to get a beautiful brown crust. Don’t overcrowd the pot—let the beef shine.

Chopped bacon frying in a white pan, with some pieces starting to brown. A small bowl of red sauce is partially visible in the top left corner. — Cook the chopped bacon until it’s crispy.

Chunks of raw and browned beef cubes in a white skillet. — Sear the beef in the bacon fat.

Chunks of beef cooking in a white cast iron pot on a stovetop, with visible browning. A small bowl of tomato sauce is partially visible in the corner. — Cook until the beef is browned.

If the pot starts looking a bit dry, add a splash of olive oil. Once all the beef is browned, set it aside with the bacon.

Cook the vegetables

In the same pot (because less cleaning, right?), toss in the carrots and celery. Let them soften for about 3 minutes, then stir in the minced garlic. Cook for another minute, just until your kitchen smells like heaven.

Celery and sliced sweet potatoes cooking in a white pot with browned bits on the bottom. — In the same pot, toss in the carrots, garlic, and celery and cook for 3 minutes.

Diced carrots and celery with sauce cooking in a white pot on a stovetop. — Stir in the tomato paste and let it cook for a minute or two.

A pot filled with chunks of cooked meat, sliced vegetables, and a sprinkle of flour. — Add the beef, bacon, and flour then give a good stir.

Build the flavor base

Stir in the tomato paste and let it cook for a minute or two, just until it deepens in color. This step adds a richness that takes the dish to the next level.

Add the beef and bacon back into the pot and give it a good stir. Sprinkle everything with a bit more salt and pepper, then add the flour. Stir it all together to coat the meat and veggies. Let it cook for 4-5 minutes to build even more flavor.

Add liquids and simmer

Pour in the pearl onions, red wine, and beef stock, just enough to cover it. Add the fresh thyme, parsley, and bay leaves. Give it a gentle stir to make sure everything is covered in liquid—this is where the magic starts happening.

A pot filled with a beef and vegetable stew, featuring diced beef, whole onions, carrots, and celery. — Fold in the pearl onions.

A pot of stew with beef, whole onions, carrots, celery, bay leaves, and herbs simmering in broth. — Pour in the red wine and beef stock, then add the fresh thyme, parsley, and bay leaves.

Bring it to a simmer, cover the pot, and cook for about 45 minutes to 1 hour. The beef should be meltingly tender by the end.

Prepare the mushrooms

While the beef is simmering, grab a separate skillet and melt the butter over medium heat.

Toss in the halved button mushrooms and sauté them for about 5 minutes. You want them golden and slightly caramelized. Season them with a pinch of salt and pepper.

Chopped mushrooms sautéing in a black frying pan. — Cook the halved button mushrooms and sauté them for about 5 minutes.

A pot of beef stew with chunks of beef, pearl onions, and carrots in a rich brown sauce, resting on a wooden surface. — Stir the mushrooms into the pot for the last 10 minutes of cooking.

Once they’re ready, stir the mushrooms into the pot for the last 10 minutes of cooking.

Serve your Beef Bourguignon with mashed potatoes or crusty bread, and don’t forget a sprinkle of fresh herbs for a finishing touch. Enjoy!

A pot of beef stew with onions and carrots, accompanied by a bowl of mashed potatoes with chives, on a wooden board. — Garnish with herbs and serve with mashed potatoes or crusty bread.

Recipe Notes and Expert Tips

Here are my top tips to make your Beef Bourguignon even better:

Choosing the right beef: Use brisket or chuck steak for tender, flavorful results. These cuts hold up well during long cooking and become melt-in-your-mouth tender.
Best wine to use: A dry red wine like Burgundy or Pinot Noir adds depth to the dish. Avoid sweet wines, as they can overpower the savory flavors.
Searing is key: Take the time to brown the beef in small batches. This creates a flavorful crust and locks in the juices.
Thickening the sauce: If you prefer a thicker consistency, allow the liquid to reduce slightly by simmering uncovered in the final 15 minutes.
Pearl onion shortcut: Frozen pearl onions are a great alternative to fresh ones. They save time and are just as delicious.
Use fresh herbs: Adding a sprinkle of parsley or thyme before serving brightens the dish and enhances its presentation.
Invest in a good Dutch oven: A heavy-duty pot ensures even cooking and retains heat well, making it ideal for this recipe.
Make it ahead: Beef Bourguignon tastes even better the next day as the flavors meld. Reheat it gently to enjoy leftovers.

A plate of beef stew with vegetables and mashed potatoes. Nearby, a pot of stew and a bowl of mashed potatoes with butter and chives. Forks and a napkin are beside the plates. — Beef Bourguignon. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Beef Bourguignon

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally, to avoid overcooking the meat.

Want to freeze it? No problem. Place it in a sealed container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove. The flavors stay amazing, even after freezing.

What to Serve With Classic Beef Bourguignon

Beef Bourguignon pairs perfectly with creamy mashed potatoes, buttered egg noodles, or a crusty baguette to soak up the rich sauce.

To round out the meal, consider a simple green salad or roasted vegetables like asparagus or green beans.

A plate of beef stew served over mashed potatoes, garnished with chopped chives. — Beef Bourguignon. Photo Credit: Hungry Cooks Kitchen

More Easy Beef Recipes for You to Try at Home

If you’re looking for more inspiration for cooking with beef, then try these delicious recipes.

Beef Bourguignon Recipe

Beef Bourguignon is the kind of dish that turns simple ingredients into something unforgettable. With tender beef, crispy bacon, and a rich wine sauce, it’s hearty enough for any occasion but still feels a little fancy. Inspired by Julia Child, it’s perfect for family dinners or gatherings and only gets better as leftovers. You can make it ahead, freeze it, and enjoy a cozy, flavor-packed meal whenever you’re ready.

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Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Course: Dinner Party, Main Course

Cuisine: French

Keyword: Beef Bourguignon

Servings:

Calories: 425kcal

Author: Mandy Applegate

Equipment

Dutch oven

Ingredients

3 pounds beef brisket or chuck steak cut in big chunks
Salt and pepper
8 bacon strips chopped in big pieces
1 carrot sliced thick
1 celery stick sliced
5 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups pearl onions around 12
3 cups red wine
3 cups beef stock
1 tablespoon fresh thyme chopped
1 tablespoon parsley chopped
2 bay leaves
2 tablespoons butter
3 cups button mushrooms halved

To serve:

Fresh herbs
Mashed potatoes

US Customary – Metric

Instructions

Pat the beef chunks dry and season them generously with salt and pepper.
3 pounds beef brisket or chuck steak, Salt and pepper
In a Dutch oven or heavy skillet, cook the chopped bacon until crispy, approx. 3 minutes. Remove the bacon and set it aside, leaving the drippings in the pot.
8 bacon strips
Using the same pot, sear the beef in batches until browned on all sides. Avoid overcrowding the pot to ensure even browning. Add a little olive oil if needed between batches. Once done, set the beef aside with the bacon.
Add the sliced carrots and celery to the pot, cooking them for about 3 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
1 carrot, 1 celery stick, 5 garlic cloves
Mix in the tomato paste and cook for 2 minutes, letting it deepen in color. Return the beef and bacon to the pot, and sprinkle with salt, pepper, and flour. Stir everything together to coat evenly, then cook for 4-5 minutes to build flavor.
3 tablespoons tomato paste, 2 tablespoons all-purpose flour
Add the pearl onions, red wine, beef stock (just enough to cover), thyme, parsley, and bay leaves. Stir well and ensure the liquid covers the ingredients. Bring the mixture to a gentle simmer, cover, and cook for 45 minutes to 1 hour until the beef is tender.
3 cups pearl onions, 3 cups red wine, 3 cups beef stock, 1 tablespoon fresh thyme, 1 tablespoon parsley, 2 bay leaves
In a separate pan, melt the butter over medium heat and sauté the halved mushrooms until golden, about 5 minutes. Season with salt and pepper. Stir the mushrooms into the pot during the last 10 minutes of cooking.
2 tablespoons butter, 3 cups button mushrooms
Serve the Beef Bourguignon hot with mashed potatoes or crusty bread garnished with fresh herbs. Enjoy!
Mashed potatoes, Fresh herbs

Notes

Choosing the right beef: Use brisket or chuck steak for tender, flavorful results. These cuts hold up well during long cooking and become melt-in-your-mouth tender.
Best wine to use: A dry red wine like Burgundy or Pinot Noir adds depth to the dish. Avoid sweet wines, as they can overpower the savory flavors.
Searing is key: Take the time to brown the beef in small batches. This creates a flavorful crust and locks in the juices.
Thickening the sauce: If you prefer a thicker consistency, allow the liquid to reduce slightly by simmering uncovered in the final 15 minutes.
Pearl onion shortcut: Frozen pearl onions are a great alternative to fresh ones. They save time and are just as delicious.
Use fresh herbs: Adding a sprinkle of parsley or thyme before serving brightens the dish and enhances its presentation.
Invest in a good Dutch oven: A heavy-duty pot ensures even cooking and retains heat well, making it ideal for this recipe.
Make it ahead: Beef Bourguignon tastes even better the next day as the flavors meld. Reheat it gently to enjoy leftovers.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Beef Bourguignon Recipe

Ingredients You’ll Need