Classic Boeuf Bourguignon (Beef Bourguignon Recipe)

Why You’ll Love This Beef Bourguignon Recipe

• The beef is impossibly tender:  After slow braising in wine for hours, the beef literally falls apart with your fork. That overnight marinade takes the flavor to another level.
• It’s perfect for make-ahead meals: This actually gets better the next day—the flavors deepen and meld together overnight. Make it Saturday, serve it Sunday, impress everyone.
• The vegetables stay perfectly cooked: Cooking the carrots, onions, and mushrooms separately and adding them at the end means they keep their texture instead of turning to mush.
• It looks impressive, but it’s forgiving: This is the kind of dish that makes people think you spent all day cooking. The truth? Most of the time is hands-off braising while the oven does the work.
• The sauce is incredible:  Rich, velvety, deeply flavored—you’ll want plenty of bread or mashed potatoes to soak up every drop.

What You’ll Need

Let me walk you through the ingredients for this show-stopping stew. I’ve broken it down into three simple parts: the marinade, the stew itself, and the roux that thickens the sauce.

For the Marinade

• Beef chuck roast: This is the best cut for braising. Look for a well-marbled chuck roast and cut it into roughly 1½-inch cubes yourself. Don’t buy pre-cut stew meat—the pieces are usually too small and irregularly cut.
• Aromatic vegetables: Shallots, leek (the white and light green parts), carrots, and celery add depth to the marinade. These vegetables infuse the beef with flavor overnight.
• Fresh herbs:  A few sprigs of fresh thyme, a bay leaf, and parsley stems (save the leaves for garnish). These add earthy, aromatic notes to the marinade.
• Garlic cloves: Smashed whole cloves release their flavor gradually. No need to peel or mince them for the marinade.
• Whole peppercorns: These add a gentle peppery warmth without making the dish spicy.
• Red wine:  Use a full bottle of good-quality French wine. I used a Bordeaux blend, but Burgundy, Pinot Noir, or any dry red wine you’d enjoy drinking works beautifully. When you cook down the wine later, skim off any fat that rises to the surface.

For the Stew

• Pancetta, pork belly, or bacon: These add incredible savory depth and render fat for searing the beef. Pancetta is less smoky than bacon, pork belly is richer—use whatever you prefer or have on hand.
• Carrots: Fresh carrots that will be cooked separately and added at the end, so they stay tender but not mushy.
• Bella mushrooms: Also called baby bella or cremini mushrooms. These get sautéed until golden before being added to the stew.
• Pearl onions:  These sweet little onions are traditional in Beef Bourguignon. Fresh ones are ideal, but frozen work great too. I’ll show you an easy peeling trick in the tips section.
• Tomato paste:  This adds depth and richness to the sauce. Just a couple of tablespoons make a big difference.
• Fresh herbs: Rosemary, thyme, and a bay leaf create that classic French flavor profile.
• Garlic cloves:  More garlic for the stew itself, because you can never have too much.
• Fennel and leek: These add subtle sweetness and complexity. Use just the white part of the leek.
• Butter:  For sautéing the vegetables and adding richness.
• Beef broth:  Use good-quality beef broth or stock. Homemade is always best, but store-bought works fine.

For the Roux

• Unsalted butter and all-purpose flour:  Equal parts butter and flour create a roux that thickens the sauce into something velvety and luxurious.

Pro Tips for Perfect Beef Bourguignon

• Marinate overnight: The beef absorbs all those wine and herb flavors, making the final dish so much richer. Don’t skip this step if you have the time.
• Dry the beef completely: Pat every piece dry with paper towels before searing. Wet meat steams instead of browning.
• Season right before searing: Salt and pepper just before the beef hits the pan to avoid drawing out moisture.
• Control your heat:  Use medium-high heat for searing. Lower it if things are browning too fast—you want a golden crust, not char.
• Don’t crowd the pan:  Sear in batches if needed. Overcrowding makes the meat steam instead of getting that beautiful crust.
• Skim the scum:  When cooking down the wine and simmering, skim off any foam that rises. This keeps your sauce clean.
• Use enough broth:  Six cups sounds like a lot, but you need it to cover the meat during the braise. You’ll want that flavorful liquid for serving.
• Low and slow wins:  The long, gentle braise makes the beef impossibly tender and develops deep flavors.
• Use a good Dutch oven: A heavy-bottomed pot with a tight lid distributes heat evenly and holds in moisture.
• Save the marinade: Strain and use it for cooking—all those overnight flavors go right into your stew.
• Taste and adjust:  Before serving, adjust the seasoning. Add salt, pepper, or a splash of wine to brighten it up.

What to Serve with Beef Bourguignon

The beauty of Beef Bourguignon is that incredible, wine-rich sauce—and you’re going to want something to soak up every last drop.

• Mashed Potatoes:  This is my go-to pairing. Creamy, buttery potatoes are the perfect vehicle for that velvety sauce. Check out my mashed potatoes recipe for the creamiest version you’ll ever make.
• Creamy Pumpkin Polenta: Want something different? My creamy pumpkin polenta is an unexpected but delicious pairing. The subtle sweetness plays beautifully against the rich beef, and it soaks up the sauce like a dream.
• Crusty French Bread:  Sometimes simple is best. A warm baguette is perfect for mopping up every drop of that sauce.
• Buttered Egg Noodles:  Wide egg noodles tossed in butter and parsley are traditional and comforting. They let the stew shine.
• Simple Green Salad:  A crisp salad with light vinaigrette cuts through the richness beautifully.

My personal favorite? The mashed potatoes or pumpkin polenta—both turn this into a complete, soul-satisfying meal.