Classic French Beef Bourguignon – Easy & Authentic
Don’t let the name intimidate you “Bœuf Bourguignon” sounds fancy, but it’s really quite easy! Growing up, my mom would serve it with coquillettes (tiny pasta every French kid knows), and now I love making Beef Bourguignon for friends. No need to marinate overnight either, what matters most is choosing the right cut of beef, giving it time, and adding a good splash of red wine. Voilà!
Content
Recipe Card
Classic French Beef Bourguignon – Easy & Authentic
Click on the stars to rate!
Ingredients
- 7 oz bacon aka lardons in French, 200 g
- 2.6 lbs beef chuck cut into 4 cm pieces (1.2 kg)
- 1 large onion thinly sliced
- 2 garlic cloves whole and flattened
- 2 carrots sliced
- 2 tbsp butter 30 g
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 cups red wine Pinot Noir, Syrah or Merlot (750 ml)
- 1 bouquet garni thyme, bay leaf and rosemary tied together
- ½ cup beef broth optional; more as needed (120 ml)
Garnish
- 2 tbsp olive oil
- 9 oz button mushrooms cleaned and halved or quartered (250 g)
- 3 small shallots
- 2 tbsp butter 30 g
Instructions
- Cut the beef into 4 cm (1.5 inch) cubes. Season with salt and pepper.
- In a large Dutch oven or casserole, heat a little olive oil and fry the bacon until golden brown. Remove and set aside.
- In the same fat, sear the beef cubes in batches over high heat until well browned on all sides. Set aside.
- Add the onions, carrots, garlic, and a knob of butter to the pot. Sauté for a few minutes until the onions begin to color.
- Return the beef and bacon to the pot. Stir in the tomato paste, then dust with flour and cook for 2 minutes to remove the raw flour taste and help thicken the sauce.
- Deglaze with red wine and beef stock, scraping the bottom of the pan to release all browned bits. Ensure the meat is almost fully covered with liquid. Top up with more stock or water if needed. Add the bouquet garni.
- Cover the pot and let simmer:In the oven: Preheat to 160 °C (320 °F, convection) or 180 °C (355 °F, traditional). Cook for 2 to 3 hours.On the stove: Simmer gently over low heat for 1.5 to 2 hours.Stir occasionally and ensure the sauce only simmers gently, do not boil, as boiling can dry out the meat.
- About 15 minutes before the end of the cooking time, sauté the mushrooms in a pan with olive oil until golden. Set aside.
- In the same pan, cook the shallots with a splash of water or wine and a knob of butter, covered, until soft and lightly caramelized.
- Just before serving, gently stir the mushrooms and shallots to coat them with sauce. Serve warm, ideally with boiled potatoes, mashed potatoes, or pasta.
Video
Notes
Nutrition
5 Tips for the Best Beef Bourguignon
Before you get started, here are my 5 key tips to make sure your Beef Bourguignon turns out flavorful, tender, and totally stress-free:
1. Choose the Right Cut of Meat
For a great Beef Bourguignon, you need a cut that’s made for braising (definitely not steak!). Look for something with connective tissue or collagen and a bit of fat, which helps the meat become tender and naturally thickens the sauce as it cooks.
My personal favorite is beef chuck (or shoulder), I always ask my butcher for it. For me, it’s the best cut for this dish. If that’s not available bottom round is also an excellent option. If you want to go super traditional, look for Charolais beef chuck, that’s the cut originally used in Burgundy where the dish comes from.
Side tip: If you’re shopping in France, keep in mind that the names for cuts are different. Ask the butcher for paleron or gîte.
2. Sear the Meat Properly
This step is absolutely essential for building deep flavor in the sauce: the beef should get a nice, dark sear—don’t be afraid to let it brown well! That caramelization adds incredible depth and richness.
I recommend browning the beef in two, or even better, three batches so it sears instead of steams. To be honest, this is the most labor-intensive part of the entire recipe. After that, it’s super easy!
3. Slow Cooking is Key – Patience Pays Off
Once the meat is seared, it’s time to let the Beef Bourguignon braise gently, no high heat! As soon as you see the sauce bubbling rapidly, that’s a sign it’s cooking too hard. If that happens: turn the heat down!
You have two options:
- On the stovetop: Simmer over low heat, stirring gently every 30 minutes. The advantage? It’s a bit faster—about 1.5 to 2 hours.
- Or, my favorite – in the oven: If you have a Dutch oven (or cocotte, as we call it in French), let the Beef Bourguignon cook slowly at 320°F (160°C) for 3 to 4 hours. Just cover it and place it in the oven. Check every hour to make sure the sauce is still gently simmering, if it’s bubbling too much, lower the temperature a bit.
Tip: Cooking time can vary depending on several factors: the cut of meat, the size of the cubes, the heat level, the pot you’re using, and more… That’s why it’s really important to check the meat toward the end of the cooking time. If it’s not fork-tender yet, just keep simmering. Trust me, it makes all the difference!
I still remember my very first Beef Bourguignon: my guests were supposed to arrive in two hours, but the beef was still tough! I was totally stressed out, so I just lowered the heat and let it keep braising. In the end, it turned out perfect!
4. Wich Wine for Beef Bourguignon?
No need to overthink this! While the traditional version uses Pinot Noir from Burgundy, it doesn’t have to be that exact wine. The most important thing is choosing a dry, fruity red wine with low tannins.
I usually cook with an affordable red wine and then serve a slightly nicer bottle from the same region. Besides Pinot Noir, I highly recommend Beaujolais (Gamay grapes), Côtes du Rhône (Syrah), or a bold Languedoc red (Merlot or Grenache), all excellent alternatives!
5. Make it Ahead of Time!
This is the real magic of Beef Bourguignon: it tastes even better the next day! That’s why it’s one of my go-to dishes when I’m hosting guests.
I recommend starting at least 5 hours before serving. Once it’s cooked, you can let it cool completely and simply reheat it later. If you’re just letting it sit for a few hours, there’s no need to refrigerate it. But if you’re keeping it overnight, store it covered in the fridge, and reheat gently on low heat on the stove the next day. The sauce should just simmer very gently, never boil.
What Makes Beef Bourguignon a French Classic?
For me, it’s the little details and ingredients that turn a simple beef stew into an authentic French Bœuf Bourguignon:
- The bouquet garni: a bundle of thyme, rosemary, and bay leaf tied together, plus garlic and shallots. Don’t skip these!
- The carrots, which add a subtle sweetness that balances out the wine.
- The mushrooms and shallots (or pearl onions) stirred in at the end, they’re the finishing touch.
Bonus tip: Some chefs add a small square of dark chocolate at the very end to give the sauce extra shine and complexity. It really works!
What Should I Serve with Beef Bourguignon?
I often get asked what the best side dishes are for Beef Bourguignon. Here are my personal favorites:
- Mashed potatoes or pommes puree: The traditional pairing, and exactly what I serve when I have guests over. For a lighter twist, I sometimes make parsnip purée, which adds a delicate sweetness and pairs beautifully with the rich sauce.
- Polenta: A great alternative to mashed potatoes, and the best part? It only takes a few minutes to make. Perfect when you’re short on time!
- Pasta: In France, it’s a true comfort classic to serve Beef Bourguignon with coquillettes, tiny elbow macaroni that every French child grows up eating. For a more elegant version, I love using fresh tagliatelle, which really soaks up the sauce nicely.
- Crusty bread: Totally rustic and incredibly satisfying. A slice of toasted country-style bread (pain de campagne in French) is perfect for dipping. I especially love this when reheating leftovers the next day!
Frequently Asked Questions
You can safely store Beef Bourguignon in the refrigerator for 3 to 4 days, preferably in an airtight container. To reheat, warm it gently on the stovetop over low heat for 10–15 minutes, just until hot, but not boiling. Always keep it covered so the meat doesn’t dry out.
Absolutely! It freezes beautifully. Let the stew cool completely, then portion it into well-sealed containers or freezer bags. It will keep for up to 3 months in the freezer. To reheat, thaw overnight in the fridge, then warm slowly on the stovetop as described above.
The key is gentle simmering. The sauce should never boil, just small bubbles at the surface. If it starts bubbling too much, reduce the heat immediately. A cast iron Dutch oven (cocotte) is for me essential for holding steady, even heat and helps prevent overcooking.
In my opinion: yes. The wine is what gives the dish its depth and signature character. But if you prefer a milder taste, you can replace about one-third of the wine with beef broth.
Yes! Just replace the wine with beef stock or broth, and add a splash of balsamic vinegar or dark soy sauce to give the sauce depth and umami.
Hello! I am planning to make this recipe ahead of time, should I put the mushrooms in before refrigerating or after? Thank you
Hi Emma, both works 🙂
I have made this dish a few times now and I must say it is my favourite for Beef Bourguignon ever!
Everybody loves it and I will stick to your recipe forever.
This makes me so happy, merci Gunilla 🤗
It’s delicious, thank you!
Thank you Andi!
Can I use top sirloin? How long should it braise?
Hi Andi, unfortunately top sirloin isn’t ideal for beef bourguignon because it’s lean and lacks the collagen needed for slow cooking. For the best results, use a cut like beef chuck or brisket, which braise well and become tender.
If you want to use top sirloin, cook it separately. Brown the meat first, then follow the rest of the recipe without adding it to the pot. Add the browned top sirloin to the pot during the last 30-45 minutes of cooking to prevent overcooking and being to tough.
It is amazing!
Thank you !
Looks great! If you I double the amount of beef should I double the wine as well? Thanks
Hi Nunes, ideally I would then increase the quantity of wine as well as the beef should be covered to cook properly. Plus, you want to have enough sauce for everyone 🙂 For a more budget-friendly option, replace part of the wine with beef broth.
My house smelled incredible when this was cooking. I was surprised to use a whole bottle of wine, but the rich flavours definitely proved it was worth it.
I would definitely recommend checking on it 2 hours in if you put it in a Dutch oven in the oven, because even though the lid was closed, by 3 hours it had still lost a bit of fluid and wasn’t as saucy as I would have liked. Flavour was incredible though so I wasn’t disappointed!
Thank you, Alexander, for your feedback! You’re absolutely right—every oven and Dutch oven behaves a little differently. If needed, you can always thicken the sauce later by stirring in a bit of cornstarch or letting it simmer on the stovetop uncovered over low heat for a bit longer.
I made this recipe not too long ago. Overall I did really like this recipe and how everything turned out. However, it did have a slight bitter taste to it. I am not sure why. The only thing I did different was to use Cabernet Sauvignon instead of Pinot Noir, because that was all I had. Maybe it was the wine? Any advice would be really helpful!
Thanks, Ella, so happy you liked it! The bitterness could come from the Cabernet (it’s more tannic) or from using too much rosemary — it can be tricky to measure herbs exactly. Next time, try a milder wine like Pinot Noir or reduce the rosemary a bit. Hope that helps! 😊
Totally fabulous recipe made for friends who raved about the complexity of taste.Followed this recipe totally, love the clear and simple instructions to all your dishes .
Thank you very much Dee! Happy to know that 🤗
Delicious dish and, after all, very easy to prepare. Not at all as stressful as “Julie and Julia” movie made it out to be 😅
My mum said it was way better than the one she had in restaurant in Paris, so I guess it is telling something 😁🤌👌👌
Will repeat it for sure! ❤️
Thank you so much Dominika ! That’s such a nice compliment 🙂
Super easy and tasty recipe.
I disagree on the prep time being 15 min though, it depends how many you make it for, and it takes some time to peel and cut everything.
However, the different flavors went ao well together and I got many compliments for this dish. The meat was so tender and the sharlots and mushrooms was the icing on the cake 👌🏾 Also found a good recipé for mashed potatoes that was fluffy for a «heavy» dish like this.
Compliment to Geraldine 👌🏾😍
Thank you very much for this kind comment Elly 😊
Decadent and delicious. Wonderful fall/winter recipe for when things start to get cooler. I’ve sent the recipe to everyone I can think of. Definitely a keeper
Thank you so much for this kind message Jess !
I made this yesterday evening for dinner. It was so good and easy to follow! The meat was so tender and the flavors deliciously complex. 🙂 Thank you so much for sharing this recipe! I always look forward to getting the weekly emails with new recipes to try!
Thank you very much for this kind message Megan 🤗
So beautiful, all of it…the recipe and the photos are just wonderful. Thank you so much for making this easy to follow and inspiring to look at…your recipes are always beautiful and tasty.
Thank you very much Kayte !
Perfect and simple: exactly as it should be!
Thanks for sharing all your work
Thanks Sandra 🤗
This looks so delicious!!!
Thank you Ashley !
Thanks!!!