Beef Bourguignon (Classic French Beef Stew in Red Wine)

You’re looking at the most classic beef stew of all - Beef Bourguignon, or Beef Burgundy - a world-famous stew widely considered the best of the best. It's hard to beat the enduring combination of meat and vegetables braised in a deep, glossy sauce. This dish absolutely lives up to its reputation.

What Is Beef Bourguignon?

Beef bourguignon is a traditional French beef stew from the Burgundy region, where beef is slowly braised in red wine with bacon, aromatics, and herbs, then finished with mushrooms and pearl onions. It’s rich, comforting, deeply savory, and meant for slow cooking and sharing.

I think of it as my gold standard stew. I have bolder, spicier beef stews from all over the world on Chili Pepper Madness - Mexican Beef Birria (birria tacos), Carne Guisada, Hungarian Goulash - but this is the one everything else gets compared to.

It’s a weekend or special-occasion recipe, but it’s very doable at home with simple ingredients, a good pot, and a bit of patience. The flavor payoff is huge, and you'll certainly be impressed by the effort.

I’ve been developing and sharing recipes on Chili Pepper Madness for years, and this beef bourguignon is the one I come back to when I want a true classic. It’s adapted from Julia Child’s iconic beef bourguignon, with a few tweaks to simplify it and make the steps clearer for home cooks, while still staying true to the traditional French technique. Fun fact: I even did a screen test for a Julia Child–themed cooking competition show (I wasn’t selected, but it gave me an extra push to really nail down a classic beef bourguignon at home).

Let me show you how to make beef bourguignon at home they way we love it.

Ingredients You'll Need

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Beef Chuck Roast. Well-marbled chuck is ideal for long, slow cooking. The fat keeps the meat juicy and helps it break down into tender chunks instead of drying out. Brisket or other stewing cuts (bottom round, top round) will work. Cooking time may vary slightly.
• Thick-Cut Bacon. Adds smoky flavor and delicious fat to brown the beef and vegetables. Thick-cut bacon, slab bacon, or pancetta all work. You want something smoky or cured that renders plenty of flavorful fat.
• Dry Red Wine. Traditionally a Burgundy (Pinot Noir), but any dry red you’d drink works fine. Pinot, Cabernet (my preference), or Syrah are all good options. Julia Child recommends a young, full-bodied red wine like Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, Burgundy, or Chianti. Quick pick: Pinot = lighter/softer sauce; Cab/Syrah = deeper/bolder sauce. Use what you’d drink.
• Onion & Carrots. The classic stew backbone.
• Pearl Onions. Fresh are ideal, but thawed frozen also work very nicely. If you can’t find them, cut a regular onion into chunky wedges and add those instead.
• Mushrooms. Cremini or button mushrooms add earthiness and soak up the sauce.
• Garlic, Bay Leaf, Thyme. Classic French flavors.
• Tomato Paste. For body and color.
• Beef stock. Or beef broth. Use low-sodium. Homemade or butcher-quality stock gives you the most “wow” factor.
• Flour. Helps thicken the sauce into a rich gravy.

How to Make Beef Bourguignon (Overview)

(Detailed, step-by-step instructions stay in the recipe card – this is the scannable overview.)

Brown the bacon. Render the bacon fat in a large Dutch oven until the bacon is crisp, then set it aside.

Brown the beef. Pat the beef very dry and sear in batches until deeply browned. This is where a ton of flavor develops, so take your time.

Sauté the vegetables. Soften onions and carrots, then add garlic and tomato paste and cook until the paste darkens slightly and smells sweet.

Build the sauce. Stir in flour, then slowly add red wine and stock, scraping up the browned bits on the bottom. You really want to get those "browned bits", which have a lot of extra flavor. Bring it to a simmer.

Braise in the oven. Add the browned beef, bacon, herbs, and bay leaf. Cover and braise gently in the oven until the beef is nearly tender. I've found that braising time can vary greatly, depending on the meat. Let the meat tell you want it is done, not a clock.

Cook mushrooms & pearl onions. Sauté them separately in butter so they’re golden and flavorful, then stir them into the stew near the end for the best texture.

You can add the mushrooms and onions during the first braise, but I've found that they overcook that way. After testing, adding them later like this is absolutely the way to go.

Finish and thicken. Simmer uncovered if needed until the red wine sauce is glossy and thick enough to lightly coat the back of a spoon. Taste and adjust salt and pepper.

Boom! Done! Your beef bourguignon is ready to serve. It's such an impressive dish of classic meat and vegetables, but rather easy to make when you break it down.

Key Tips Before Cooking

• Dry beef well before searing (moisture = no browning).
• Sear in batches - don’t crowd.
• Aim for deep browning on beef, bacon, veg - this is the flavor base.
• Use a gentle simmer in the oven - if bubbling hard, lower the heat.
• Reduction cue: sauce should lightly coat the back of a spoon - simmer uncovered if thin.
• Salt at the end (bacon/stock can be salty).

If you love big-flavor one-pot meals, try my Jambalaya Soup recipe next.

Recipe Tips & Troubleshooting

These tips will help you make the best beef bourguignon possible.

• Pearl Onion Peeling Tip. If using fresh pearl onions, blanch 60 seconds, ice bath, then slip off skins fast.
• Dry your beef really well. Moisture is the enemy of browning. Pat the cubes with paper towels before seasoning and searing.
• Use the right simmer. In the oven, you want a very gentle simmer. If it’s bubbling hard, turn the oven down slightly.
• Check the sauce at the end.
  • Too thin? Simmer uncovered on the stovetop until it thickens enough to coat the back of a spoon.
  • Too thick? Stir in a small splash of stock or water until it loosens to your liking.
• Salt toward the end. Bacon and store-bought stock are salty. Taste and season once the stew has reduced.

What to Serve With Beef Bourguignon

You want sides that soak up the sauce without competing with it.

• Creamy mashed potatoes. The classic.
• Buttered egg noodles. Wide egg noodles, tossed with butter and parsley.
• Simple boiled or roasted potatoes. Toss with a bit of butter and salt.
• Crusty bread. Great for dragging through the bottom of the bowl.
• Light greens. Think simple smothered green beans, roasted asparagus, or a crisp salad to balance the richness.

Beef Bourguignon FAQs

Can I make it without wine?

You can make this with all beef stock, but you’ll lose some of the characteristic wine depth. The flavor just isn't the same, but still delicious.

Can I make this in a slow cooker?

Yes. Brown the bacon, beef, and vegetables as written, then transfer everything (except the mushrooms and pearl onions) to a slow cooker with the wine and stock. Cook on low until the beef is tender, then transfer the liquid to a pot and simmer to reduce and thicken before returning it to the beef. Sauté the mushrooms and pearl onions separately and stir them in at the end.

Do I have to use the oven? Can I make this on the stovetop?

No, you don’t have to use the oven. You can gently simmer the stew on the stovetop instead - just keep the heat low so it’s barely bubbling, cover the pot, and stir occasionally to prevent sticking. Start checking the beef for tenderness around the 2-hour mark (as time can vary) and keep going until it’s fork-tender.

How do I know when the sauce is thick enough?

Dip a spoon into the sauce and run your finger down the back. If the line holds and the sauce lightly coats the spoon, you’re there. If it runs off like broth, keep simmering.

Can I make it without flour or gluten?

Yes. Skip the flour and let the sauce reduce naturally, or use a gluten-free flour blend. You can also thicken at the end with a small cornstarch slurry if needed.

More Cozy Soups & Stews You'll Love

• Classic Beef Stew
• Chili con Carne Recipe
• Guyanese Pepperpot (Rich & Spicy Caribbean Stew)
• Easy Turkey Chili

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.