Beef Bourguignon
Beef bourguignon is a classic French stew where beef chuck is braised slowly in red wine with bacon, carrots, mushrooms and pearl onions. It is rich, glossy and deeply savory.
- 3 h 20 minTotal time
- 6Servings
- 520kcal / serving
- 38 gProtein
It sounds fancy but it is mostly a gentle oven braise. Brown the meat well, use a wine you would drink, and let time do the work.
The science: why this works
- Browning the beef in bacon fat builds a deep, savory crust that flavors the sauce.
- Red wine adds acid and fruity depth, and long simmering mellows its sharpness.
- Chuck is rich in collagen, which melts into gelatin and gives the sauce a velvety body.
- Cooking the mushrooms and onions separately keeps them browned and flavorful instead of soggy.
Wine adds acid and aroma
Red wine contributes acid, fruit, tannin and aroma compounds to the braise. As it simmers, the alcohol cooks off and the flavor concentrates and mellows. The acid also helps tenderize the meat, while tannins add a slight grip to the finished sauce.
Learn: Why reducing strengthens a sauce →Gelatin gives body
Slowly braising beef chuck melts its collagen into gelatin, which dissolves in the liquid and gives the sauce a silky, lightly sticky feel. When it cools, a good bourguignon even sets slightly. That richness is why braises taste so luxurious.
Learn: Collagen becomes gelatin →Beef Bourguignon
3 h 20 min · 6 servings · French · Main course
Ingredients
Makes 6 servings
- 120 gthick-cut bacon, cut into lardons
- 1⅛ kgbeef chuck, cut into 4 cm cubes
- 1 tspsalt, divided
- ½ tspblack pepper
- 2 tbspolive oil
- 2carrots, sliced into coins
- 1large onion, diced
- 3cloves garlic, minced
- 2 tbsptomato paste
- 3 tbspall-purpose flour
- 3cups dry red wine, such as Pinot Noir
- 2cups beef broth
- 3sprigs fresh thyme
- 2bay leaves
- 250 gsmall pearl onions, peeled
- 350 gcremini mushrooms, quartered
- 2 tbspbutter
- 2 tbspchopped fresh parsley
Method
Tips for the best result
- Choose a dry red wine you would drink, such as Pinot Noir or a light Burgundy.
- Brown the beef in batches so it sears instead of steaming.
- Make it a day ahead; the flavor improves overnight.
Mistakes to avoid
- Crowding the pan when browning: the beef steams and turns gray, so work in batches.
- Using sweet or very cheap wine: the sauce tastes harsh, so choose a dry red you enjoy.
- Adding the mushrooms raw to the stew: they turn watery and gray, so brown them separately first.
Variations and swaps
- Add a splash of brandy or cognac before the wine, and flame it off carefully.
- Serve over buttered noodles, mashed potatoes or with crusty bread.
- Add a spoonful of Dijon mustard to the finished sauce.
- Swap half the wine for extra beef broth if you want a milder sauce.
- Swap pearl onions for 1 sliced onion if you cannot find them.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months and reheat gently to 165°F (74°C).
Beef Bourguignon: questions
What wine is best for beef bourguignon?
A dry red wine such as Pinot Noir, Burgundy or a light Cotes du Rhone is best. Choose a wine you would drink, but avoid very oaky or sweet bottles.
What cut of beef is best for beef bourguignon?
Beef chuck is best. It is well marbled and has collagen, so it turns very tender after a long braise.
Can I make beef bourguignon without wine?
You can use more beef broth with a splash of red wine vinegar. The flavor will be different but still rich and savory.
Can I make beef bourguignon in a slow cooker?
Yes. Sear the beef and make the base on the stove, then cook in a slow cooker on low for 8 hours. Add the sauteed mushrooms and onions at the end.
