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Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!
After my Slow Cooker Beef Bourguignon went crazy viral, I knew that I wanted to show you how to make it on the stove and in the oven. If you are looking for more hearty beef stew recipes, be sure to also try Beef Stew with Bacon, Vegetable Beef Soup, or this Slow Cooker Beef Stew.
Beef Bourguignon
You will fall in love with this Beef Bourguignon! I am so excited to share with you the stove top version! If you are looking for a slow cooker Beef Bourguignon click here. I love everything about this meal and how completely flavorful every bite is. The meat falls apart so smoothly and melts in your mouth with the beautiful taste of the broth that coats every meat and vegetable leaving you wanting more. I have two teenage boys and I was getting worried I wouldn’t have any left overs for me to warm up the next day with them continuing to enjoy bowlful after bowlful. My girls were equally enjoying it and kept saying between each spoonful “this is good, this is really good!”
When I know that my family is quiet at the dinner table I imagine a silent, slow clap and knew I had to share immediately on this way of cooking Beef Bourguignon. Your family will be thanking you! It does take a few extra steps but don’t let that intimidate you. It is meant for any level cooking and can be prepared quickly. It is a family favorite that is going on the monthly menu plan!
How do you make Beef Bourguignon?
- Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
- Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside.
- Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
- Add the beef and the vegetables back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
- Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.
What is the difference between Beef stew and Beef Bourguignon?
The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly.
What is the best cut of beef for Beef Bourguignon?
- A good quality lean stewing beef is what I was able to master with this Beef Bourguignon.
- Brisket
- Chuck Steak
- Round Steak
What is the best red wine for Beef Bourguignon?
In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy – a Pinot Noir or Gamy.
Most good beef stews do have red wine in them. This really brings out the deep and rich flavor in the sauce. But rest assured the alcohol does get cooked out. But I promise it is necessary in really bringing out this amazing flavor in the stew!
If you are not wanting wine in your Beef Bourguignon you are welcome to omit it and use beef stock in replace of it. The wine does add the flavorful touch. I would recommend keeping the red wine and enjoy the rich flavors this stew has to offer!
What do you serve with Beef Bourguignon?
- Mashed Potatoes
- Rice
- Noodles
- Croutons
- Crackers
- Dinner Roll or a Baguette
Can you freeze Beef Bourguignon?
Yes, you can! Properly stored, cooked beef stew will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked beef stew, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
I like to freeze it in freezer bags or a sealing bag that locks in all the flavors. I freeze them laying down and take them out the night before I am wanting to serve it. Defrost overnight in the refrigerator or you can defrost in the microwave if needed on low heat to warm through, stirring occasionally. It will freeze up to 3 months.
Are you looking for more beef recipes? Look no further!
- Garlic Beef and Broccoli Noodles
- Korean Ground Beef Stir Fry
- Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)
- One Pot Beef Stroganoff
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Beef Bourguignon
Ingredients
- 3 1/2 tablespoons olive oil
- 6 slices bacon
- 3 pounds lean stewing beef cut into 2-inch cubes
- Salt and pepper
- 2 carrots sliced
- 10-12 small pearl onions OR 1 small white onion diced
- 8 ounce mushrooms sliced
- 2 cups red wine young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1/2 cup tomato sauce
- 1/4 cup flour
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- bay leaf
Instructions
- Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
- Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
- Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
- Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
- Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
- Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alyssa, this was fantastic! I have never made this dish before so wasn’t sure what to expect. The prep time was a little more than 15 minutes but well worth the time spent. What a great dish to have cooking in the oven on a cold winters day. It filled my Dutch Oven, everyone wanted seconds, we ate every bite of it! Thank you for such a great & easy recipe. I will definitely be making this again.
I made your Beef Bourguignon a couple of years ago and it was the best thing I ever cooked! I remember reducing the wine in the skillet before adding to the meat. I don’t see a reduction in this recipe. Does this BB recipe above taste any different than the one with the wine reduction? THANKS! 😊
I am rating this recipe because your recipes for this dish are inconsistent. I looked at both the oven and crock pot methods. Sometimes you mention onions and potatoes then you don’t include it when cooking. You mention beef stock in one and chicken stock in another. Very irritating to someone reading through recipes. It may taste dilish but please, the recipe critic needs to critique her own recipes.
This was absolutely delicious! Had 7 people for dinner and they all raved about it! Thank you! Love your site❤️
Hi Janet! So happy it was a hit! Thanks for trying out my recipes. 😊
* to see if it reads how you want it to*
Lol, so easy to mess words up!
Hi, you might want to proof read the directions. There are mistakes that make the directions unclear, such as, there is no mention of searing the beef.
Look at the section “How do you make Beef Bourguignon?” to see if it reads to you.
This comes from a place of helpfulness.
Thank you
I have two large tbone steaks someone gave me. Can I use these cut up for this recipe or do you have another suggestion? Thanks