This classic beef bourguignon filled my kitchen with the most incredible aroma, and trust me, my teenage boys came running the moment they caught a whiff! It’s a rich, wine-braised beef dish that feels fancy enough for date night but comforting enough for Sunday dinner. We made this to celebrate our anniversary at home, and honestly, it tasted better than any restaurant version I’ve tried.
Table of contents
Classic Beef Bourguignon Recipe
Rich French beef stew braised in burgundy wine with bacon, mushrooms, and tender vegetables - perfect for special occasions or cozy family dinners.
Ingredients
- 3 cups Burgundy wine
- 2 onions, thinly sliced
- 2 carrots, chopped
- 2 tablespoons brandy
- 1 clove garlic, crushed
- 10 whole black peppercorns
- 1 teaspoon salt
- 1 sprig fresh parsley
- 1 bay leaf
- 2 pounds cubed beef chuck roast
- 4 tablespoons olive oil, divided
- ¼ pound bacon, cubed
- 2 onions, chopped
- 3 tablespoons all-purpose flour
- 2 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 (10.5 ounce) can beef broth
- salt and pepper to taste
- 4 tablespoons butter
- 1 pound fresh mushrooms, sliced
Instructions
- Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in large bowl.
- Add beef cubes and coat well. Cover and marinate in refrigerator for 2 days.
- Preheat oven to 300°F.
- Strain beef from marinade and pat dry. Reserve vegetables and marinade separately.
- Brown beef in batches in hot oil, then transfer to bowl.
- Cook bacon until lightly browned, add to beef bowl.
- Deglaze pan with 1 cup marinade, scraping up brown bits.
- Sauté chopped onions until tender, add reserved marinated vegetables.
- Sprinkle flour into pan drippings and cook until browned.
- Add garlic, tomato paste, broth, and remaining marinade. Bring to boil.
- Pour sauce over beef mixture in casserole dish.
- Bake 3 hours until beef is tender, stirring occasionally.
- Sauté mushrooms in butter until browned and stir into beef mixture.
Notes
- Use beef chuck roast for best tenderness
- Don't skip the 2-day marinating time - it makes all the difference
- Add water during cooking if mixture looks too dry
- Tastes even better the next day
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 28gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 165mgSodium: 1060mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 48g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe does require some planning ahead, but trust me, the results are so worth it:
- 3 cups Burgundy wine (don’t use cooking wine – get something you’d actually drink)
- 2 pounds beef chuck roast, cubed
- ¼ pound bacon, cubed
- 2 onions, thinly sliced (for marinade)
- 2 onions, chopped (for cooking)
- 2 carrots, chopped
- 1 pound fresh mushrooms, sliced
- 2 tablespoons brandy
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 can beef broth (10.5 oz)
- 4 tablespoons olive oil, divided
- 4 tablespoons butter
- Garlic, peppercorns, herbs
- Large glass bowl for marinating
- Heavy skillet and casserole dish
Detailed Cooking Instructions
Time needed: 2 days, 3 hours and 30 minutes
Classic French beef bourguignon with two-day wine marinade and slow oven braising.
- Marinate the beef
Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in large bowl. Add beef cubes and coat well. Cover and refrigerate for 2 days.
- Prepare for cooking
Preheat oven to 300°F. Strain beef from marinade and pat completely dry. Reserve vegetables and marinade separately.
- Brown the beef
Heat 2 tablespoons oil in large skillet over medium-high heat. Brown beef in batches until golden on all sides, then transfer to bowl.
- Cook bacon and deglaze
Cook bacon until lightly browned, add to beef. Pour 1 cup marinade into pan, scraping up brown bits. Return mixture to reserved marinade.
- Sauté vegetables
Heat remaining oil and sauté chopped onions 2-3 minutes. Add reserved marinated vegetables and transfer to beef bowl.
- Make the sauce
Sprinkle flour into pan drippings and cook until browned. Add garlic, tomato paste, broth, and remaining marinade. Bring to boil, whisking smooth.
- Braise in oven
Pour sauce over beef mixture in casserole dish. Bake 3 hours until beef is fork-tender, stirring occasionally and adding water if needed.
- Add mushrooms
In final 10 minutes, sauté mushrooms in butter until golden brown. Stir into beef mixture and serve hot.
Tips & Tricks
- Don’t skip the 2-day marinade – I learned this the hard way when I tried to rush it once. The wine really needs time to work its magic on the beef.
- Pat the beef completely dry before browning or it won’t get that beautiful golden crust. I use paper towels and really press down.
- Use a wine you’d actually drink – if it’s not good enough for your glass, it’s not good enough for your dish.
- The mixture should barely simmer in the oven. If it’s bubbling hard, turn the temperature down to 275°F.
- Make this a day ahead if possible – the flavors get even better overnight in the fridge.
You Might Also Like
If you’re loving this cozy comfort food vibe, I’ve got some other hearty recipes that are perfect for chilly nights! My family goes crazy for these warming dishes too.
- Creamy Chicken Mushroom Soup – This is my go-to when I want something rich and comforting but don’t have all day to cook. Trust me, it’s just as satisfying as this bourguignon but ready in under an hour!
- Easy White Chicken Chili Recipe – Another family favorite that’s perfect for busy weeknights. My kids love this one because it’s not too spicy, and I love how easy it is to throw together.
- Cowboy Stew – If you want that same hearty, stick-to-your-ribs feeling as this beef bourguignon but with a more American twist, this cowboy stew is absolutely perfect. It’s become a regular in our dinner rotation!
Frequently Asked Questions
Beef chuck roast is perfect because it has enough fat and connective tissue to stay tender during the long, slow cooking. I’ve tried other cuts, but chuck roast gives you the most flavor and the best texture.
Traditionally, it’s served with boiled potatoes, but we love it over buttery mashed potatoes or egg noodles. Crusty French bread is perfect for soaking up that amazing wine sauce.
Beef bourguignon is marinated in wine for days and uses specific French techniques like browning the meat and deglazing with wine. Regular beef stew is quicker and doesn’t have that deep, complex wine flavor.
The star ingredients are beef chuck roast and Burgundy wine. The wine does double duty – it marinates the meat and creates the rich, flavorful sauce that makes this dish so special.
Slow Cooker Beef Bourguignon
Trust me, this slow cooker version is a game-changer for busy families! I love being able to prep everything in the morning and come home to that amazing aroma filling the house. One of my readers tried this method and said it was one of the tastiest stews they’ve ever made – and I have to agree.
How to Make It in the Slow Cooker
- Follow the marinade step exactly – don’t skip the 2-day wine marinade. This is what makes the flavor so incredible.
- Brown the beef and bacon just like in the original recipe. This step creates so much flavor, it’s worth the extra few minutes.
- Make the sauce in your skillet – sauté the onions, add flour, garlic, tomato paste, and all that beautiful marinade liquid.
- Transfer everything to your slow cooker – beef, bacon, vegetables, and all that rich sauce.
- Cook on low for 6-8 hours until the beef is fork-tender. I usually check it around the 6-hour mark.
- Add mushrooms in the last 30 minutes – sauté them in butter first, then stir them into the slow cooker.
The result is incredibly tender beef that practically falls apart, and that sauce gets so rich and thick. I’ve served this with garlic mashed potatoes, and my family practically licked their bowls clean!
Variations & Add-Ins
- Slow cooker version: After browning the meat and making the sauce, transfer everything to a crockpot and cook on low for 6-8 hours.
- Add pearl onions in the last hour of cooking for that classic French bistro look and taste.
- For a richer flavor, use half beef broth and half red wine instead of just broth.
- Make it gluten-free by using cornstarch instead of flour to thicken the sauce.
- Double the recipe and freeze half – it keeps for up to 3 months and makes such an easy dinner later.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Easy fix | Use cornstarch instead of flour for thickening |
| Dairy-Free | Yes | Skip the butter for mushrooms or use vegan butter |
| Vegan | No | This is all about the beef and bacon |
| Keto | Yes | Skip the flour and serve with cauliflower mash |
| Nut-Free | Yes | No nuts in this recipe |
Storage, Freezing & Reheating
- Fridge: Keeps beautifully for 4-5 days in a covered container. The flavors actually get better overnight.
- Freezer: Freeze up to 3 months in freezer-safe containers. I like to freeze in family-sized portions for easy dinners.
- Thawing: Thaw overnight in the fridge for best texture. Don’t rush this step.
- Reheat: Gently warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of wine or broth if it looks dry.
- Make-ahead tip: This is perfect for entertaining since it actually tastes better the next day and reheats beautifully.
Save This Recipe for Later
This beef bourguignon makes such a special dinner – perfect for date nights at home or when you want to impress guests. Save it to your Pinterest board so you can find it again when you’re ready to treat your family to something amazing!
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