This classic French beef bourguignon recipe features chunks of beef that are slow-braised in red wine with vegetables and herbs, then finished with caramelized mushrooms, pearl onions, and crispy bacon. Topped with homemade croutons to help soak up every last drop of sauce, it’s a hearty comfort food perfect for feeding a crowd.
If there’s one thing I love about French cooking, it’s how a handful of relatively simple ingredients can be transformed into something extraordinary with the right techniques, and beef bourguignon is a perfect example. Also known as boeuf bourguignon, beef bourguignon originated in the Burgundy region of France.
Initially a peasant’s meal, the dish was designed to transform cheap beef chuck from a tough, undesirable cut into something tender and full of flavor through the process of slow cooking. It’s a simple concept that requires a little patience, but trust me, the results are worth it!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Beef Chuck – The fat and connective tissue slowly break down during braising, resulting in incredibly tender, flavorful beef. I like to keep the pieces fairly large, so they hold their shape while cooking.
- Red Wine – A full bottle of Pinot Noir or Burgundy wine forms the base of the sauce. I recommend choosing a dry red wine you’d actually enjoy drinking.
- Vegetables – Carrots, white onion, and garlic add sweetness, depth, and savory flavor to the braising liquid.
- Aromatics – Fresh thyme, rosemary, star anise, black peppercorns, and a bay leaf create a fragrant bouquet garni that infuses the beef and sauce with flavor.
- Flour – All-purpose flour helps thicken the braising liquid, creating a rich sauce that coats the beef.
- Tomato Paste – This adds concentrated umami flavor and a touch of acidity. I like to caramelize it slightly to develop even more depth.
- Beef Broth – I use a concentrated beef broth made by reducing two cups to one. This intensifies the savory flavor without watering down the wine sauce.
- Red Currant Jelly – This is my secret to a perfectly balanced sauce! Just a tablespoon adds a subtle fruity sweetness that complements the red wine and rich beef.
- Sherry Vinegar – A small splash of acidity cuts through the richness and brightens the finished sauce.
- Unsalted Butter – I use this to sauté the garnishes and finish the sauce, giving it a silky texture and beautiful, glossy appearance. I prefer unsalted butter so I can control the seasoning.
Garnishes
- Pearl Onions and Mushrooms – These are classic beef bourguignon garnishes. I use button mushrooms and pearl onions, sautéing them separately until golden and caramelized.
- Bacon – Bacon or pancetta lardons add a salty, savory richness. Cooking the pieces first also creates a flavorful base for searing the beef.
- White Bread – I use this to make homemade heart-shaped croutons for a traditional French finishing touch! The crispy bread adds texture and is perfect for soaking up any extra sauce.
How to Make Beef Bourguignon
1. Marinate the Beef
2. Cook the Beef
3. Prepare the Garnishes
4. Finish and Serve
Nick’s Tips for Success
- Dry the beef before searing. This is a small step that makes a huge difference. Wet beef won’t caramelize as effectively, so pat each piece dry before it goes into the hot Dutch oven.
- Don’t skip the fond. Those browned bits on the bottom of the pan are one of the keys to a deeply flavorful sauce! Make sure to scrape them up when adding the red wine.
- Be patient with the braise. Every piece of beef is different. Some will become tender in two hours, while others need closer to three or more. I always judge doneness by texture rather than relying entirely on cooking time.
- Cook the garnishes separately. When cooked separately, the mushrooms and pearl onions maintain their individual flavors and textures instead of becoming overly soft in the sauce.
- Balance the finished sauce. The red currant jelly, sherry vinegar, and butter might seem like minor additions, but they make a big difference. Together, they balance the wine’s acidity, round out the savory flavors, and create a restaurant-quality finish.
- Make it ahead of time. Beef bourguignon often tastes even better the next day as the flavors continue to develop. If I’m entertaining, I like preparing the braised beef in advance and finishing the sauce and garnishes shortly before serving.
Classic French Beef Bourguignon Recipe
This classic French Beef Bourguignon recipe features tender beef slow-braised in red wine with aromatic vegetables and herbs, then finished with caramelized mushrooms, pearl onions, and crispy bacon. Served with a rich, glossy sauce and homemade heart-shaped croutons, it's a comforting dish perfect for weeknights and special occasions!
Equipment
- 1 Large Mixing Bowl
- Plastic Wrap
- Cheesecloth and Kitchen twine
- 1 Colander or Fine-Mesh Strainer
- 1 Large Dutch Oven with Lid
- 1 Pair of Tongs
- 1 Wooden Spoon
- Parchment Paper
- 1 Paring Knife
- 1 Pastry Brush
- 1 Small Frying Pan
- 1 Slotted Spoon
- 1 Whisk
- Paper Towels
- 1 Heart-Shaped Cookie Cutter
Ingredients
Braised Beef
- 1 medium white onion, peeled and diced
- 3 garlic clove, peeled and crushed
- 1 large carrot, peeled and cut into 1-inch (2.5-centimeter) pieces
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 whole star anise
- 6 whole black peppercorns
- 1 bay leaf
- 1 ½ pound (680 gram) beef chuck, cut into 2 equal 12-ounce (340-gram) pieces
- 1 bottle (750 milliliter) Pinot Noir or Burgundy red wine
- salt, to taste
- black pepper, freshly ground, to taste
- 2 tablespoon (30 gram) tomato paste
- 2 tablespoon (16 gram) all-purpose flour
- 1 cup (250 milliliter) concentrated beef broth, made by reducing 2 cup (500 milliliter) beef broth by half
- 1 tablespoon (20 gram) red currant jelly
- ½ teaspoon (2½ milliliter) sherry vinegar
- 1 ounce (25 gram) unsalted butter
- 2 tablespoon (30 milliliter) neutral oil, for searing
Garnish
- 2 tablespoon (30 milliliter) neutral oil
- 5 ounce (150 gram) bacon or pancetta lardons
- 2 slice white bread
- 7 ounce (~200 gram) button mushroom
- 1 ½ cup (~225 gram) pearl onion, blanched and peeled, or frozen peeled pearl onions
- 1 ounce (25 gram) unsalted butter
- 2 tablespoon (8 gram) fresh parsley, finely chopped
Instructions
Marinate the Beef
- Prepare the vegetables and aromatics. Dice the onion, crush the garlic cloves, and cut the carrot into one-inch (two and a half-centimeter) pieces. Place the thyme, rosemary, star anise, black peppercorns, and bay leaf in a piece of cheesecloth. Gather the edges and tie securely with kitchen twine to create a bouquet garni.1 medium white onion, 3 garlic clove, 1 large carrot, 1 sprig fresh thyme, 1 sprig fresh rosemary, 1 whole star anise, 6 whole black peppercorns, 1 bay leaf
- Marinate the beef. Place the beef chuck, carrot, onion, garlic, and bouquet garni in a large, deep bowl. Pour the red wine over the ingredients, cover tightly with plastic wrap, and refrigerate for at least four hours or overnight.1 ½ pound beef chuck, 1 bottle Pinot Noir or Burgundy red wine
- Strain the marinade. Remove the bowl from the refrigerator and strain the beef and vegetables through a colander, reserving all the red wine. Pat the beef dry with paper towels to remove excess moisture before searing.
Cook the Beef
- Cook the bacon. Heat two tablespoons (30 milliliters) neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the bacon or pancetta lardons and cook until golden and crispy. Remove with a slotted spoon and set aside in a strainer, leaving the rendered fat in the Dutch oven.5 ounce bacon or pancetta lardons, 2 tablespoon neutral oil
- Sear the beef. Season the beef generously with salt and freshly ground black pepper. Carefully add it to the hot Dutch oven and sear on all sides until deeply browned and caramelized. Remove with tongs and set aside.salt, black pepper
- Sauté the vegetables. Add the strained vegetables and bouquet garni to the Dutch oven. Sauté for approximately two minutes, stirring occasionally. Add the tomato paste and cook briefly until slightly caramelized.2 tablespoon tomato paste
- Add the flour. Sprinkle the flour over the vegetables and stir until evenly combined. Cook for one to two minutes to eliminate the raw flour taste.2 tablespoon all-purpose flour
- Deglaze the pan. Pour in the reserved red wine, scraping the bottom of the Dutch oven with a wooden spoon to release any browned bits. Bring to a simmer and cook until the wine has reduced by approximately half.
- Add the beef and broth. Pour in the concentrated beef broth, then return the seared beef and any accumulated juices to the Dutch oven.1 cup concentrated beef broth
Braise the Beef
- Transfer to the oven. Preheat the oven to 375°F (190°C). Cut a disc of parchment paper to fit inside the Dutch oven and place it directly over the beef and braising liquid. Cover with the lid and transfer to the oven.
- Braise until tender. Cook for two hours, then carefully check the beef for tenderness by gently squeezing it with tongs or inserting a fork. Return to the oven and continue cooking for approximately one additional hour, or until the beef is tender but still holds its shape. A fork should easily separate the meat with a gentle twist.
Prepare the Garnishes
- Cut the croutons. Using a heart-shaped cookie cutter, cut the white bread into heart shapes.2 slice white bread
- Toast the croutons. Heat a small frying pan over medium heat and add a small amount of the garnish oil. Fry the bread on one side until golden and crispy. Add a small portion of the garnish butter, flip the croutons, and cook until the second side is golden brown. Transfer to a paper towel-lined plate to drain.2 tablespoon neutral oil
- Prepare the mushrooms. Trim the mushroom stems with a paring knife and gently remove any dirt using a pastry brush.7 ounce button mushroom
- Sauté the vegetables. Heat the remaining garnish oil in the frying pan over medium-high heat. Add the pearl onions and mushrooms and sauté until golden and caramelized. Add the remaining garnish butter and continue cooking until the vegetables are tender.1 ½ cup pearl onion, 1 ounce unsalted butter
- Add the bacon. Fold the reserved crispy bacon or pancetta into the mushroom and pearl onion mixture. Remove from the heat and set aside.
Finish and Serve
- Remove the beef. Carefully remove the Dutch oven from the oven and check the beef for tenderness. Using tongs or a slotted spoon, transfer the beef and vegetables to a separate plate. Remove and discard the bouquet garni.
- Reduce the sauce. Place the Dutch oven over medium heat and simmer the braising liquid until it reaches your desired consistency. The sauce should be rich and thick enough to lightly coat the back of a spoon.
- Finish the sauce. Whisk in the redcurrant jelly and sherry vinegar, followed by the butter, until the sauce is smooth and glossy. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed.1 tablespoon red currant jelly, ½ teaspoon sherry vinegar, 1 ounce unsalted butter
- Combine. Return the beef to the Dutch oven along with the prepared mushroom, pearl onion, and bacon garnish. Gently spoon the sauce over the beef until everything is evenly coated and heated through.
- Garnish and serve. Place one piece of beef in each serving dish and spoon the sauce, mushrooms, pearl onions, and bacon around it. Dip one end of each heart-shaped crouton into the chopped parsley and place it on top of the beef. Finish with additional parsley and serve immediately. If desired, accompany with smooth mashed potatoes or glazed carrots.2 tablespoon fresh parsley
Video
Notes
*If doubling the recipe, use a larger Dutch oven or divide the beef and braising liquid between two Dutch ovens to avoid overcrowding. If tripling the recipe, cook the beef in batches and divide it between multiple Dutch ovens as needed. Adjust the ingredient quantities accordingly and allow additional cooking time if necessary. The beef is ready when it’s tender enough to separate with a gentle twist of a fork but still able to hold its shape.
Storage: Store leftovers in an airtight container in the refrigerator for up to three to four days. Or, freeze the cooled beef and sauce in an airtight, freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the sauce. Prepare fresh croutons for serving.
Nutrition
Serving: 1serving, Calories: 984kcal, Carbohydrates: 35g, Protein: 43g, Fat: 60g, Saturated Fat: 22g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 28g, Trans Fat: 2g, Cholesterol: 171mg, Sodium: 750mg, Potassium: 1429mg, Fiber: 4g, Sugar: 12g, Vitamin A: 3709IU, Vitamin C: 17mg, Calcium: 128mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t believe how good this one was!