Beef Bourguignon

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How to Make the Perfect Beef Bourguignon

Beef Bourguignon, a traditional French stew made with red wine and smothered in pearl onions, mushrooms, and bacon, is like beef stew with an elegant French accent—a sumptuous dinner that you can make at home! This slow-cooked recipe will impress your guests and tastes even better the second day. Serve this delicious dish with some crusty bread or rice to soak up the rich sauce. Bon appétit!

Choosing the right cut of beef is essential when making the perfect beef Bourguignon. The classic recipe calls for beef chuck, but other cuts such as round steak and brisket can be used as well. When selecting a cut of beef, it is important to look for cuts that have some marbling, as this will help ensure tenderness and flavor. Additionally, it is best to use chunks of beef that are similar in size to ensure even cooking. Once you have selected your cut of beef, trim off any excess fat and cut it into 1-2 inch cubes. Doing so will help the beef cook quickly and evenly.

Beef Bourguignon is a traditional French dish made of beef braised in red wine, vegetables, and spices. The dish originated in the Burgundy region of France, where it was once a favorite of the royalty and aristocracy.

The classic recipe for Beef Bourguignon dates back to the 19th century, when it was featured in Auguste Escoffier’s 1903 cookbook Le Guide Culinaire. In this book, Escoffier notes that the dish was originally made with beef, onions, mushrooms, carrots, garlic, bacon, bouquet garni (a mix of herbs tied together), salt, pepper, and a bottle of dry red wine. The dish has remained largely unchanged since its inception and has become a mainstay in French cuisine.

Try this stew with homemade Dinner Rolls, fresh baked French Bread or some crusty Potato-Sour Cream Biscuits.


Beef Bourguignon

beef bourguignon

  • Author: Ina Garten
  • Prep Time: :30
  • Cook Time: 1:15
  • Total Time: 1:45
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French


Units Scale
  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced


  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
  7. Copyright Ina Garten, All Rights Reserved


  • Serving Size: 6
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