Beef Bourguignon (Beef Burgundy) Recipe

Ingredients

• 1.36 kgboneless beef chuck, fat removed and cut into 4 cm cubes
• al gustokosher salt
• al gustofreshly ground black pepper
• 16 gplain flour
• 8 slices, cut into 6 mm piecesbacon
• 15 mlrapeseed oil
• 5, sliced diagonally into 2.5 cm chunkscarrots
• 1 large, dicedyellow onion
• 4 cloves, minced and dividedgarlic
• 750 mlred wine, such as Pinot Noir or Côtes du Rhône
• 120 mlcognac
• 480 mlbeef stock
• 15 mltomato purée
• 1 tsp fresh leaves or ½ tsp driedthyme
• 1bay leaf
• 57 gunsalted butter
• 454 g, thawedfrozen pearl onions
• 454 g, stems removed and caps thickly slicedfresh cremini mushrooms

Instructions

1. 1

   Heat the oven

   Preheat the oven to 163°C for slow-cooking the stew.

2. 2

   Season the beef

   Pat the beef cubes dry with kitchen paper, season generously with kosher salt and freshly ground black pepper, and set aside.

3. 3

   Mix the flour

   In a small bowl, combine the plain flour with a pinch of salt and pepper. Set it aside.

4. 4

   Cook the bacon

   Set a Dutch oven over medium heat and add the bacon. Cook until its fat has rendered and the pieces are crisp, then lift them out with a slotted spoon and leave them to drain on a paper-towel-lined plate.

5. 5

   Brown the beef

   Add the rapeseed oil to the Dutch oven and warm it for about 30 seconds. Sear the beef in three batches, browning it on all sides; transfer each batch to the plate with the bacon.

6. 6

   Soften the vegetables

   Add the carrots and diced onion to the pot. Season with 1 tsp kosher salt and ½ tsp freshly ground black pepper, then cook, stirring occasionally, for 8–12 minutes until lightly browned. Stir in half the minced garlic and cook for another 30 seconds.

7. 7

   Add meat and flour

   Return the browned beef and bacon to the pot. Sprinkle over the prepared flour mixture and cook for about 5 minutes, stirring frequently so everything is coated.

8. 8

   Add the liquids

   Pour in the red wine slowly, scraping the bottom of the pot to release the browned bits. Add the cognac and enough beef stock to almost cover the meat mixture, about 480 ml.

9. 9

   Season and simmer

   Stir in the tomato purée, thyme and bay leaf, then bring the mixture back to a simmer. Cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.

10. 10

    Braise the beef

    Cook for 2–3 hours, stirring occasionally, until the beef is fork-tender and the flavours have melded.

11. 11

    Cook onions and mushrooms

    While the stew cooks, melt 28 g of the butter in a medium saucepan over medium-low heat. Add the thawed pearl onions, season with salt and pepper, and cook for 8–10 minutes until lightly browned all over. Add the remaining 28 g butter, mushrooms and remaining minced garlic; cook for 6–8 minutes until the mushrooms are golden. Season to taste and set aside.

12. 12

    Finish the stew

    When the beef is tender, remove the Dutch oven from the oven and set it on the hob over medium heat. Remove the lid, stir in the onion and mushroom mixture, and bring the stew to a boil. Reduce the heat to low and simmer for 15 minutes, then remove from the heat and leave to rest for another 15 minutes.

13. 13

    Adjust the seasoning

    Remove and discard the bay leaf. Taste the stew and add more salt and pepper if needed.

14. 14

    Serve the stew

    Serve the beef bourguignon over creamy mashed potatoes or buttered egg noodles.

What is Beef Bourguignon?

Beef Bourguignon is a French stew associated with Burgundy, a region known for its wine. Beef is slowly braised with wine and aromatics until tender, then served in the rich cooking liquid.

This version builds flavour by browning the beef and bacon first, then cooking pearl onions and mushrooms separately before adding them near the end. That keeps their distinct texture while giving the stew time to develop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 42g protein, 16g carbs, 39g fat.

The beef and bacon provide most of the protein, while the beef, bacon and butter contribute much of the fat. Carbohydrates come mainly from the carrots, onions, wine and small amount of flour. Serve it with a moderate portion of potatoes or noodles and add green vegetables to balance the plate.

Building flavour in the pot

Browning: Dry the beef well and work in batches so it sears rather than steams. The browned bits left on the bottom will enrich the sauce when the wine is added.

Deglazing: Pour in the wine gradually and scrape the pot thoroughly. This lifts the savoury fond into the braising liquid.

Choosing the wine and stock

Red wine: A dry, medium-bodied red such as Pinot Noir or Côtes du Rhône suits the long braise. Use a wine you would be happy to drink; its flavour concentrates as the stew cooks.

Stock: Add enough beef stock to almost cover the meat, rather than automatically pouring in more. The beef and vegetables release liquid as they cook.

Getting the beef tender

Low heat: Keep the stew at a gentle simmer in the oven. A hard boil can make the meat cook unevenly and the sauce reduce too quickly.

Doneness: Start checking after 2 hours. The beef is ready when a fork slides in easily and the cubes yield without falling apart.

Why cook the garnish separately?

Pearl onions: Browning them in butter gives them colour and a sweet, rounded flavour. Adding them later helps them keep their shape.

Mushrooms: Cook them until golden before they go into the stew. This removes some of their moisture and gives them a more savoury, concentrated taste.

Serving the stew

Potatoes: Creamy mashed potatoes make a soft base that catches the wine-rich sauce. Egg noodles are another traditional-style option and are especially good with a generous spoonful of gravy.

Something fresh: A green salad or simply cooked green beans can bring a crisp contrast to the slow-cooked meat and sauce.

Recipe notes & tips

• Pat the beef dry before seasoning to help it brown properly.
• Sear the beef in batches, leaving space between the pieces.
• Keep the wine at a gentle simmer once the pot is in the oven.
• Use a tight-fitting lid to limit evaporation during the braise.
• Cook the mushrooms until golden before stirring them into the stew.
• Taste and adjust the seasoning after the final simmer.

Variations

• Use a different red: Choose another dry, medium-bodied wine if Pinot Noir or Côtes du Rhône is unavailable.
• Add extra herbs: Add a small sprig of rosemary alongside the thyme for a more herbal note.
• Use smoked bacon: Choose smoked bacon for a stronger smoky flavour.
• Add more mushrooms: Increase the mushrooms for a more substantial vegetable garnish.
• Serve with polenta: Spoon the stew over soft polenta instead of potatoes or egg noodles.

Common mistakes to avoid

• Crowding the pot: The beef will steam instead of brown; sear it in batches.
• Skipping the drying step: Wet beef browns poorly; pat the cubes dry before seasoning.
• Boiling the braise hard: The meat may cook unevenly; keep it at a gentle simmer.
• Adding the garnish too early: The onions and mushrooms can lose their texture; stir them in for the final simmer.
• Adding too much stock: The sauce can become thin; add only enough to almost cover the meat.
• Serving before the rest: The flavours need the stated resting time; leave the stew off the heat for 15 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob until piping hot throughout, adding a splash of water or stock if the sauce has thickened. The stew can also be frozen in portions for up to 3 months; thaw in the fridge before reheating.

Frequently asked questions