How to Make Classic Beef Bourguignon

Few dishes evoke comfort and elegance the way a slow-cooked Beef Bourguignon does. Hailing from the Burgundy region of France, this rich stew layers tender beef, smoky bacon, red wine, and earthy vegetables into something truly special. While it requires a bit of time and attention, the result is a hearty, aromatic meal that's perfect for a cozy evening or special occasion.

Here’s how to bring this French classic into your own kitchen, step by step.

Ingredients You’ll Need

• Olive oil – For searing the meat and starting the base of flavor

• Applewood smoked bacon – Adds richness and depth

• Chuck beef – A well-marbled cut that becomes meltingly tender after long, slow cooking

• Carrots, onions, and garlic – The foundational aromatics

• Cognac and red wine – Provide richness and a subtle acidity that balances the dish

• Beef broth, tomato paste, and thyme – Build savory depth

• Butter and flour – Used together to thicken the stew

• Frozen pearl onions and fresh mushrooms – Classic additions for texture and taste

• Country or sourdough bread, garlic, and parsley – For serving and a rustic finish

Step-by-Step Directions

1. Preheat your oven to 250°F. Low and slow is the key to tender beef and deep flavor.

2. Render the bacon. In a large Dutch oven, heat olive oil over medium heat. Cook diced bacon for about 10 minutes until lightly browned. Remove it to a plate using a slotted spoon.

3. Sear the beef. Pat your beef cubes dry (this helps them brown properly), season with salt and pepper, and sear in the bacon fat in batches until well browned on all sides. Set aside with the bacon.

4. Cook the vegetables. In the same pot, add sliced carrots and onions with a tablespoon of salt and two teaspoons of pepper. Cook for 10–15 minutes until the onions are golden. Add garlic and sauté for 1 minute more.

5. Deglaze and flambé. Add Cognac to the pot carefully ignite with a match to burn off the alcohol. This step enhances flavor while mellowing the sharpness of the spirit.

6. Combine and cook. Return the beef and bacon to the pot along with any juices. Pour in a full bottle of dry red wine (such as Côtes du Rhône or Pinot Noir), then add enough beef broth to almost cover the meat. Stir in tomato paste and thyme. Bring to a simmer, cover tightly, and transfer to the oven. Cook for about 1 hour and 15 minutes until fork-tender.

7. Thicken the stew. In a small bowl, mash together 2 tablespoons of butter with 3 tablespoons of flour. Stir this into the stew along with the frozen onions.

8. Sauté the mushrooms. In a separate pan, cook sliced mushrooms in 2 tablespoons of butter until lightly browned. Stir them into the stew.

9. Simmer and finish. Bring the stew to a gentle boil on the stovetop, reduce the heat, and simmer for 15 minutes. Season to taste.

10. Serve rustic-style. Toast thick slices of country or sourdough bread, rub one side with a cut clove of garlic, and spoon the beef and sauce over the top. Garnish with chopped parsley if desired.

Serving Suggestions

This dish pairs beautifully with a glass of the same wine used in cooking. For a lighter side, consider a crisp green salad with a Dijon vinaigrette. Leftovers keep well and may even taste better the next day as flavors deepen.

Nutrition Tip:

While Beef Bourguignon is indulgent, it's also rich in iron, protein, and antioxidants from the red wine and vegetables. To lighten it up, you can trim excess fat from the beef and go easy on the butter. One 6-ounce serving contains roughly 500–600 calories, depending on how it’s served.

This dish is a perfect example of how slow, intentional cooking can turn simple ingredients into a meal that feels both luxurious and nourishing. It’s no surprise that French cuisine known for its balance of flavor, quality ingredients, and technique continues to inspire cooks around the world.

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