Can I make beef bourguignon without wine?

Absolutely! If you’d rather not cook with alcohol, simply substitute the wine with extra beef broth and a tablespoon of red wine vinegar or balsamic vinegar for that crucial tang and depth of flavor.

What kind of beef is best for this recipe?

Beef chuck is hands-down the favorite for this stew because it has the ideal balance of marbling and flavor, becoming wonderfully tender after slow cooking. Alternatives like brisket or round roast also work, but for best flavor, stick with chuck if you can.

Do I really need to brown the meat in batches?

Yes! Browning in batches (instead of cramming everything in the pot at once) ensures that each piece develops that golden crust which gives the stew amazing richness. If you overcrowd, the meat steams instead and you’ll miss out on all that caramelized flavor.

Can I prepare this dish in advance?

Definitely. In fact, Beef Bourguignon is even better the next day—letting it rest overnight deepens the flavors like you wouldn’t believe. Just reheat gently before serving.

Classic Beef Bourguignon Recipe

Name: Classic Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 1-2-inch cubes; Salt and pepper, to taste; 3 tablespoons butter; 7 slices bacon, diced; 3 whole carrots, peeled and chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 750 ml red wine (such as Burgundy or Pinot Noir); 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2-3 bay leaves; 1 sprig fresh sage; 2-3 sprigs fresh thyme; 1-2 sprigs fresh rosemary; Fresh parsley, for garnish; 1 lb cremini mushrooms, quartered; 10 pearl onions, peeled

Sink your fork into the heart of French comfort with this Classic Beef Bourguignon—an absolute showstopper for any dinner table! This iconic French stew transforms humble beef and a handful of everyday ingredients into a sumptuously tender, flavor-packed dish, all in one pot. And don’t be fooled by its gourmet reputation: this recipe is surprisingly straightforward, requiring some simple prep, a few quick tips, and mostly hands-off, slow oven time. It’s the kind of meal you can start on a busy weeknight or prep ahead for stress-free entertaining. Expect melt-in-your-mouth beef, a silky, wine-laced sauce, and vegetables that soak up every glorious drop. Serve it over a bed of creamy mashed potatoes or with rustic bread, and you have pure comfort that feels like a warm hug after a long day.

Why You’ll Love This Recipe

Unbeatable Flavor: Every bite is deeply savory, with beef that’s juicy and unbelievably tender, infused with wine, herbs, and smoky bacon.
Effortless Elegance: Despite its sophisticated reputation, Beef Bourguignon mainly simmers away in your oven. There’s no need for culinary school here—just a bit of browning and patience.
Make Ahead Magic: It tastes even better the next day, meaning you can get ahead and simply reheat before serving. How’s that for stress-free hosting?
Perfect for Busy Nights: Most of the hands-on work is done in under 30 minutes—then it’s all about letting the oven do the lifting while you unwind, catch up on chores, or just relax.
Total Crowd Pleaser: This is the dish everyone remembers and asks about. It’s classic for a reason!

Ingredients You’ll Need

Here’s what you’ll gather for the best, fuss-free Beef Bourguignon, plus why each ingredient matters:

Beef Chuck: The star! Choose beef chuck for its marbling and rich flavor. Brisket or round roast work too, but chuck is unbeatable for tenderness.
Salt and Pepper: For seasoning the beef—don’t be shy, it builds a solid flavor foundation.
Butter: Used for browning the meat, it lends a rich depth to your stew.
Bacon: Adds smokiness and fat—these little crispy bits are actually crucial for authentic flavor.
Carrots: Sweet and hearty, they soften beautifully and play up the savory side of the stew.
Garlic: Adds a punch of aromatic goodness that infuses every bite.
Tomato Paste: Delivers a concentrated, umami-rich base—don’t skip it!
All-Purpose Flour: Thickens the sauce so it clings perfectly to every morsel.
Red Wine: The secret to French stew magic—choose a bottle you’d happily sip. Burgundy and Pinot Noir are the traditional winners.
Beef Broth: Deepens the savory notes of the sauce; look for low-sodium to control seasoning.
Worcestershire Sauce: Offers a subtle tang and umami boost (trust me, it works!).
Bay Leaves, Fresh Sage, Thyme, & Rosemary: These aromatics infuse the sauce with fresh, earthy complexity—use fresh if at all possible!
Fresh Parsley: For garnish and a burst of color and freshness.
Cremini Mushrooms: Bring a meaty, earthy flavor that rounds out the stew.
Pearl Onions: Sweet, tender pops of flavor—frozen peeled onions work in a pinch!

Note: If you prefer not to use wine, simply replace it with extra beef broth and a splash of red wine vinegar or balsamic vinegar for acidity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own twist on this classic? Try one of these ideas:

No Wine: Substitute wine with extra beef broth and a spoonful of red wine vinegar or balsamic vinegar for that essential tang.
Different Protein: Lamb or even pork can work if you’d like to experiment. The method stays the same!
Vegetarian Version: Swap the beef for hearty mushrooms and root veggies, and use vegetable broth. You still get that luscious sauce.
Extra Veggies: Toss in potatoes, parsnips, or turnips along with the carrots for more variety and color.
Mushroom Boost: Add a mix of mushrooms like shiitake or portobello for even more earthy flavor.

How to Make Classic Beef Bourguignon

Step 1: Sear the Beef

Start by seasoning your beef cubes with salt and pepper. Heat the butter in a large Dutch oven over medium-high. Sear the beef in batches, getting it golden-brown on all sides—don’t rush or crowd the pan! Set the browned beef aside.

Step 2: Crisp the Bacon

In the same pot, add diced bacon. Let it get crispy, then remove with a slotted spoon but keep all that glorious bacon fat in the pot.

Step 3: Soften the Veggies

Toss in the chopped carrots and let them cook for about five minutes until just softened. Add the garlic and tomato paste, stirring for about a minute—your kitchen will start to smell irresistible at this stage.

Step 4: Flour Power

Sprinkle flour over the veggies and stir so it coats everything. Let it cook for another couple of minutes; this helps toasting the flour, which means a richer flavor and better thickening later.

Step 5: Deglaze with Wine

Pour in your wine slowly, scraping up any bits stuck to the bottom of the pot—these browned spots are where the big flavors come from! Add the beef broth and Worcestershire, then return the beef and bacon to the pot. Stir to combine.

Step 6: Add Herbs and Simmer

Drop in the bay leaves, thyme, rosemary, and sage. Bring the pot just to a gentle boil, then reduce to low. Cover with a lid.

Step 7: Oven Time

Slide the Dutch oven into your 325°F oven and let it cook, mostly hands-off, for about three hours. Stir it occasionally; you’ll notice the sauce becoming thinks and glossy, and the beef will grow fork-tender.

Step 8: Finish with Mushrooms and Onions

Stir in the mushrooms and pearl onions, replace the lid, and let everything cook for an extra half hour. Remove the herb stems before serving, and check the seasoning, adding salt and pepper as needed.

Step 9: Garnish and Serve

Shower the stew with chopped fresh parsley and serve hot, either over creamy mashed potatoes or with freshly baked bread.

Pro Tips for Making the Recipe

Brown in Small Batches: Don’t overcrowd—it’s the key to getting that crave-worthy caramelization and rich flavor.
Pick a Good Wine: If you enjoy drinking it, you’ll love eating it—don’t skimp here, the wine is the backbone of the sauce.
Use Fresh Herbs: While dried will work in a pinch, fresh herbs infuse the sauce with unbeatable depth.
Scrape the Pot: When you add the wine, really scrape up all the browned bits (“fond”) for that signature savory boost.
Check the Sauce: Want it thicker? Let it simmer uncovered for a bit, or stir in a quick cornstarch slurry at the end.

Bonus: If you have the patience, make it a day ahead. The flavors deepen overnight and the entire dish tastes even better!

How to Serve

This beef bourguignon is lush, rustic, and needs little to shine, but here are classic pairings:

Over Mashed Potatoes

Serve a generous ladleful atop creamy mashed potatoes. The rich sauce seeps into every bite—absolutely dreamy.

With Rustic Bread

Thick slices of crusty French bread are perfect for sopping up every drop of that luscious sauce.

Paired with Rice or Noodles

If you love extra comfort, serve it over buttered egg noodles or even steamed rice for a homey touch.

For a Lighter Option

Try it alongside simple steamed green beans or a green salad dressed with a tangy vinaigrette.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. It keeps beautifully for up to 3 days.

Freezing

Beef Bourguignon freezes exceptionally well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating

Gently reheat on the stovetop over low, stirring occasionally, or microwave individual portions until hot. Add a splash of broth or water if the sauce thickens too much.

Note: It’s normal for the sauce to thicken after chilling—just loosen it with a bit more broth or water as needed.

FAQs

Can I make beef bourguignon without wine?

Absolutely! If you’d rather not cook with alcohol, simply substitute the wine with extra beef broth and a tablespoon of red wine vinegar or balsamic vinegar for that crucial tang and depth of flavor.
What kind of beef is best for this recipe?

Beef chuck is hands-down the favorite for this stew because it has the ideal balance of marbling and flavor, becoming wonderfully tender after slow cooking. Alternatives like brisket or round roast also work, but for best flavor, stick with chuck if you can.
Do I really need to brown the meat in batches?

Yes! Browning in batches (instead of cramming everything in the pot at once) ensures that each piece develops that golden crust which gives the stew amazing richness. If you overcrowd, the meat steams instead and you’ll miss out on all that caramelized flavor.
Can I prepare this dish in advance?

Definitely. In fact, Beef Bourguignon is even better the next day—letting it rest overnight deepens the flavors like you wouldn’t believe. Just reheat gently before serving.

Final Thoughts

Classic Beef Bourguignon offers a taste of French tradition without the fuss. The method is simple, the flavors are profound, and the comfort it delivers is second to none. Whether you’re a new cook or a seasoned pro, this is a dish to make again and again, sharing both the process and the results with anyone you love. It’s perfect for leisurely weekends, festive dinners, or, honestly, any night that needs a little extra coziness. Don’t wait for a special occasion—try this recipe and fall in love with the magic of French home cooking!