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

Description

Classic Beef Bourguignon is a beloved French stew featuring tender beef chunks slow-cooked in a rich red wine sauce with bacon, carrots, garlic, mushrooms, and pearl onions. This hearty main-course dish develops deep flavors through careful browning and long, gentle simmering, making it perfect for special occasions or comforting family dinners.

Ingredients

Units Scale

For the Beef and Bacon

3 lbs beef chuck, cut into 1-2-inch cubes
Salt and pepper, to taste
3 tablespoons butter
7 slices bacon, diced

For the Vegetable Base

3 whole carrots, peeled and chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour

For the Sauce

750 ml red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 tablespoon Worcestershire sauce

Herbs

2–3 bay leaves
1 sprig fresh sage
2–3 sprigs fresh thyme
1–2 sprigs fresh rosemary
Fresh parsley, for garnish

Final Additions

1 lb cremini mushrooms, quartered
10 pearl onions, peeled

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Instructions

Preheat the Oven – Preheat your oven to 325°F (163°C) to ensure a steady, gentle heat for slow cooking.
Brown the Beef – Season the beef cubes generously with salt and pepper. In a large Dutch oven set over medium-high heat, melt the butter. Working in batches to avoid overcrowding, brown the beef on all sides until golden. Remove the browned beef and set aside.
Cook the Bacon – Add the diced bacon to the same pot and cook until crispy. Remove the bacon using a slotted spoon, leaving the rendered fat in the pot to infuse flavor into the next ingredients.
Sauté the Vegetables – Add the chopped carrots to the pot and cook for about 5 minutes until they begin to soften. Stir in the minced garlic and tomato paste, cooking for an additional minute to build depth of flavor.
Add the Flour – Sprinkle flour over the vegetables, stirring well to coat them and thicken the eventual sauce. Let the flour cook for 2 minutes, just until it starts to brown slightly.
Deglaze and Build the Sauce – Slowly pour in the red wine, stirring as you go and scraping up any browned bits from the bottom of the pot—these are key to flavor. Add the beef broth and Worcestershire sauce, stirring to combine.
Return Meat and Add Herbs – Return the browned beef and crispy bacon to the pot. Top with bay leaves, thyme, rosemary, and sage. Stir gently to distribute the herbs.
Simmer and Braise – Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and transfer it to the preheated oven. Cook for 3 hours, checking and stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Add Mushrooms and Onions – Stir in the quartered cremini mushrooms and peeled pearl onions. Replace the lid and return the pot to the oven for an additional 30 minutes, allowing the vegetables to become tender and flavorful.
Finish and Serve – Remove and discard the herb sprigs and bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if necessary. Garnish with fresh parsley before serving hot, optionally with fresh bread or creamy mashed potatoes.

Notes

Beef chuck is ideal for this recipe thanks to its balance of flavor and marbling; brisket or round roast are good alternatives.
Cut beef into even, 2-inch cubes for consistent cooking.
Don’t overcrowd the pan when browning meat—sear in batches for best flavor and color.
Use a good-quality, dry red wine you enjoy drinking; Burgundy is traditional, but Pinot Noir, Merlot, or Cab Sauv all work.
For an alcohol-free version, substitute more beef stock plus 1 tablespoon of red wine or balsamic vinegar for acidity.
Take care to scrape all browned bits from the bottom after adding wine or broth for maximum flavor.
If sauce is too thin, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon water, then simmer until thickened.
Leftovers taste even better the next day.

Nutrition

Serving Size: 1 serving
Calories: 747 kcal
Sugar: 7 g
Sodium: 809 mg
Fat: 42 g
Saturated Fat: 19 g
Unsaturated Fat: 23 g
Trans Fat: 2 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 51 g
Cholesterol: 188 mg