This Beef Bourguignon is a take on a classic French stew with a deep rich flavor from red wine. Tender beef, mushrooms, carrots, potatoes, and bacon are simmered in a savory broth.
Don’t be afraid to try this recipe, it’s one that Julia Child was well known for and while it does need some time, it’s actually not difficult to make.
What is Beef Bourguignon?
Beef Bourguignon (pronounced “bef bur-gee-nyon,”) is a beef stew recipe. The difference between this recipe and a regular stew is the amount of wine added to the broth giving it a deep flavor.
Carrots, onions, mushrooms, and garlic round out this one-pot meal. The whole thing bakes in the oven until tender.
This recipe is a simplified version of Julia Child’s Beef Bourguignon with the steps somewhat simplified (and ingredients slightly adapted).
BEEF When choosing meat for stew, I prefer chuck as it comes out so nice and tender but stewing meat works well too.
VEGGIES Any root vegetable will work in this recipe. Baby potatoes hold their shape well and require no peeling. I add the potatoes in but you can leave them out and serve this dish over mashed potatoes instead if you prefer.
HERBS Fresh herbs like thyme, rosemary, and bay leaf enhance the flavor of this slow-cooked masterpiece, dried can be substituted if it’s what you have on hand.
WINE Use full-bodied red wine like burgundy or a Cabernet to add the savory flavor that makes this recipe so famous! Wine doesn’t need to be expensive to be great in this recipe (but I do suggest cooking with a wine you wouldn’t mind drinking).
Most often, I will offer a suggestion to replace alcohol in recipes however the wine is the forward flavor in this dish (just like coq au vin) .
While you could substitute it with extra broth, in this case, I would suggest making beef stew with flavors that aren’t so dependant on wine.
While there are versions of non-alcoholic wine, I find they’re often more juice-like, and depending on the brand, they may not work well in this recipe. If the recipes below call for wine, it’s in a smaller quantity and can be substituted with extra broth.
How to Make Beef Bourguignon (overview)
- Saute bacon and remove from pan.
- Brown beef in bacon grease until seared. Remove from pan.
- Saute onions and carrots (with a bit of flour).
- Add beef back to the pot and stir in herbs, wine and remaining ingredients.
- Cover and bake according to recipe below.
- Add cooked bacon as a garnish after the stew is cooked.
Tips for Perfection
Beef Bourguignon sounds super fancy, but with just a few tricks and tips it can be super easy!
- Choose beef that is well-marbled and trim off visible fat.
- Low and slow is the key to great flavor (and texture) in this recipe.
- Fresh herbs are best but you can substitute dry if needed.
- Add in the bacon at the end but leave a little bit to garnish too!
Best Sides to Serve
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Beef Bourguignon Recipe
Beef Bourguignon is an elegant, flavorful dish full of fresh veggies and tender beef.
Preheat oven to 325°F.
Cook bacon until crisp. Remove bacon from the pan leaving the fat in the bottom of the pan.
Season the beef with salt and pepper and brown in the bacon fat in small batches. Remove from the pan and set aside.
Add onions and carrot to the pan and cook 2-3 minutes or just until the onion begins to soften. Add beef back to the pan, stir in flour, and cook 2-3 minutes.
Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover and bake 2 ½ to 3 hours.
Remove bay leaf, stir in bacon, and serve.
Choose beef that is well marbled and trim off visible fat (chuck is our favorite).
Add in the bacon at the end but leave a little bit to garnish too!
To Thicken stew further after baking, combine equal parts cornstarch and water. Add to simmering stew a little bit at a time while whisking to reach desired consistency.
Calories: 753, Carbohydrates: 26g, Protein: 56g, Fat: 41g, Saturated Fat: 17g, Cholesterol: 181mg, Sodium: 1204mg, Potassium: 1927mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3578IU, Vitamin C: 21mg, Calcium: 74mg, Iron: 7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Beef, Dinner, Entree, Main Course
Cuisine American, French