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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.
Just wondering why you suggest adding mushrooms 10 mins before serving. Do they not freeze well?
They do not freeze well at all. They are not the greatest reheated. I prefer to add them at the end so they are not rubbery.
I made this recipe and paired it with garlic redskin mashed potatoes. Excellent recipe!
Do they make non alcoholic cooking wine? Or is their another liquid instead I could use?
Yes, there are several different flavorings too! Here is a link for some: https://www.google.com/search?client=safari&rls=en&q=nonalcoholic+cooking+wine&ie=UTF-8&oe=UTF-8
I made this recipe last night for dinner. It was easy to put together although maybe a little time consuming with cutting and par cooking all the different ingredients but well worth the time. It was delicious! My boyfriend said it was one of the best meals he’s ever had. I made mashed potatoes to go along side the dish and it was the perfect meal.
The Beef Bourguignon sounds great. however, can it be done in a large crock pot?
Yes!
How long do you cook it in crock pot
This recipe is best for cooking it in the slow cooker: https://therecipecritic.com/slow-cooker-beef-bourguignon/.
Can I use a top round roast?
Yes, that will work great too.
There’s nothing in the instructions about putting the bacon back in the pot. What happens? I think other recipes indicate putting the bacon back in with the beef.
What do you do with the bacon you cooked.
Add it in to the ingredients to simmer together.
Instead of serving it with mashed potatoes, could you put small red or yellow potatoes in with the other vegetables?
Do you put the bacon back in the pot?
Jane,
Yes, you will want to add it back to the pot. Thanks for following along!
It says you can serve it with mashed potatoes, but would putting somethng like small red potatoes or yellow potatoes work?
Donette!!
Absolutely! You can serve it with whatever best fits your taste buds. Please let me know how it turns out!
Thanks for following along with me!
What happens to the bacon? Also are you cooking some items in a skillet and then putting them in the Dutch oven? Sorry, I found this recipe a little confusing although it sounds delicious, and I would love to make it.
The bacon will be added to the pot with the vegetables. Yes, you will cook them in the skillet and then putting them in the Dutch oven. It is a delicious recipe and tastes SO good! Enjoy!
OK. Just so I am clear: if doing the Dutch Oven method (that is, on the stovetop), omit preheating the oven and the sentence “Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.” should be ignored. Is that correct?
This is going to be my go to-recipe. This is the easiest I’ve seen for beef-bourguignon.
Thank you!!
Good Morning……I love your recipes. they are wonderful. My question is about cooking the Beef Bourguignon, Are you cooking in the oven for the time mentioned AND coking on top of the stove. ? Thank you for your help. I really appreciate it.
There are two options, either cooking on the stovetop or cooking in the oven. Let me know if you have any other questions. Thanks for following along with me!
I just saw the recip for the bourguigno stew which looks delicious. I am curious though the recipe says put in the oven for 1 l/2 hours (no temp given) and then take out and put on stove and cook for 1 1/2 hour. Yet total cooking time is 1 1/2 hours. What is the total correct cooking time? thanks. Anxious to try but want to have all the correct directions. Joan
The instructions are for either stovetop or in the oven cooking. Either one takes about 1 1/2 hours to cook. If you are cooking in the oven you will preheat your oven to 350 degrees. Hope that helps!
Would you recommend frozen or fresh pearl onions?
I would recommend fresh pearl onions.
I used fresh pearl onions once…. never again if I can get them frozen. Peeling pearl onions is one of the most tedious and laborious chores I’ve ever encountered and I otherwise love prepping vegetables.