Beef Bourguignon: A Comforting Classic

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2-3 pounds beef chuck roast; 1 cup dry red wine (Burgundy or Pinot Noir); 3 medium carrots, cut into chunks; 2 yellow onions, chopped; 8 ounces cremini mushrooms, sliced; 4 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 2 bay leaves; 2 cups low-sodium beef broth; 6 ounces bacon lardons; 2 tablespoons olive oil; 1 tablespoon flour; Salt and pepper to taste

Published: October 10, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Beef Bourguignon recipe is incredibly easy to prepare, making it perfect for both novice cooks and seasoned chefs
Its deep, rich flavor is achieved through simple ingredients that transform into something truly special
Visually stunning with its vibrant colors, this dish is sure to impress at any dinner table
Plus, it’s versatile enough to pair beautifully with crusty bread or creamy mashed potatoes

When I first made Beef Bourguignon for my friends, they declared it “life-changing” and demanded I keep the recipe under lock and key. slow-cooked pot roast recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Beef Chuck Roast: Choose well-marbled cuts for tenderness and flavor; about 2-3 pounds should do.
Red Wine: A good quality dry red wine enhances the richness; I prefer Burgundy or Pinot Noir.
Carrots: Fresh carrots brighten the dish; cut them into chunks for even cooking.
Onions: Use yellow onions for sweetness; they’ll caramelize beautifully during cooking.
Mushrooms: Opt for cremini or button mushrooms; their earthy flavor complements the beef perfectly.
Garlic: Fresh garlic cloves add depth; chop them finely to release their aroma. savory garlic butter steak bites.
Thyme: Fresh thyme leaves elevate the flavor profile; tie them in a bundle for easy removal after cooking.
Bay Leaves: Add a couple of bay leaves during simmering for an aromatic boost.
Beef Broth: Use low-sodium beef broth to control saltiness and enhance beefy goodness.
Bacon Lardons: For adding smokiness and richness, crisp up some bacon lardons before adding other ingredients.
Olive Oil: Use extra virgin olive oil for sautéing; it adds a lovely flavor base to your Bourguignon.
Flour: A tablespoon of flour helps thicken the sauce; sprinkle it over meat before browning.
Salt and Pepper: Don’t forget these basics! Season generously throughout cooking for balanced flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sear the Meat: Start by preheating your oven to 350°F (175°C). In a large Dutch oven over medium-high heat, add olive oil. Once hot, season your beef chuck roast with salt and pepper before searing it until browned on all sides—about 4-5 minutes per side.

Crisp Up Some Bacon!: Remove the browned meat from the pot and toss in those bacon lardons. Cook until they’re crispy, letting their smoky goodness infuse into the pot—about 5-7 minutes will do.

Add Aromatics and Veggies: Toss in chopped onions, carrots, mushrooms, and garlic into the pot with bacon drippings. Sauté until onions turn translucent and fragrant—around 5 minutes should suffice.

Dust with Flour!: Sprinkle flour over your sautéed mixture. Stir well to coat everything evenly while cooking for another 2 minutes. This step will help thicken our luscious sauce later on.

Pour in Wine & Broth!: Carefully pour in your red wine while scraping up any brown bits stuck at the bottom—this is pure flavor magic! Then add beef broth along with thyme and bay leaves.

Simmer Away!: Return seared beef to the pot while bringing everything to a gentle boil. Once boiled, cover with a lid and transfer into your preheated oven for about 2-3 hours until fork-tender!

After following these steps, you’ll have created an astonishing Beef Bourguignon that warms not just bellies but also souls! Serve it alongside crusty bread or creamy polenta for an unforgettable meal. Enjoy every bite! For more inspiration, check out this Moroccan Chickpea Couscous recipe.

You Must Know

Beef Bourguignon is a classic French dish that brings warmth and comfort to any meal
The rich flavors and tender beef make it an impressive dish for gatherings or cozy dinners at home
Let the aroma fill your kitchen for a truly delightful experience

Perfecting the Cooking Process

Start by searing the beef to develop flavor, then cook the vegetables in the same pot for depth. Next, deglaze with wine, adding layers of taste before simmering everything together.

Add Your Touch

Feel free to swap red wine for a lighter white or use chicken stock if you prefer. Toss in mushrooms or carrots to customize based on your tastes and what’s in your fridge.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat slowly on the stovetop, adding a splash of broth if it thickens too much.

Chef's Helpful Tips

Use high-quality beef chuck for tenderness; avoid overcooking to maintain juicy texture
Don’t skip marinating overnight; it enhances flavor significantly
Remember, low and slow cooking is key for that melt-in-your-mouth goodness

The first time I made Beef Bourguignon, my friends were convinced I had taken culinary classes—little did they know it was just my secret ingredient: love and a little patience.

FAQ

What cut of meat is best for Beef Bourguignon?

Beef chuck is ideal due to its marbling and tenderness after slow cooking.

Can I make Beef Bourguignon ahead of time?

Yes! It tastes even better the next day after flavors meld together overnight.

What should I serve with Beef Bourguignon?

Serve it with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce. For more inspiration, check out this Creamy Gochujang Udon Noodles recipe.

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