Tender Beef Bourguignon Recipe

This might be the richest, most comforting stew you'll ever make. The slow-simmered flavors and melt-in-your-mouth tenderness make this Tender Beef Bourguignon Recipe a true classic you’ll want on repeat in your kitchen.

this …

Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Tender Beef Bourguignon Recipe
• Top Tip
• How to Serve Tender Beef Bourguignon Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Delicious Recipe

Ingredients & Why They Work

This recipe brings together just the right ingredients for harmony — from the rich bacon fat that layers the flavor, to the wine and herbs that create the perfect background. Here's why each is essential and some tips to pick or prep them.

• Bacon: Adds smoky depth and renders flavorful fat to cook the beef and veggies.
• Beef chuck: A tough cut that becomes beautifully tender with slow cooking, perfect for stew.
• White onion: Adds sweetness and body as it softens and caramelizes.
• Carrots: Bring earthy sweetness and texture — chunks hold up well during braising.
• Garlic: Pairs wonderfully with the beef and herbs for warm aromatics.
• Flour: Helps create that luscious, velvety sauce by thickening the braising liquid.
• Thyme and bay leaves: These herbs infuse slow-cooked flavor, lifting the whole dish.
• Dry red wine (Burgundy preferred): The backbone of the sauce — rich, fruity, and slightly acidic to balance the richness.
• Beef broth or stock: Deepens the meatiness; low sodium is best to control salt levels.
• Tomato paste: Adds subtle tang and a bit of umami to the stew.
• Butter and olive oil: Used at the end for sautéing mushrooms and pearl onions, adding richness and gloss to finish the dish.
• Pearl onions: Sweet and tender, they elevate this dish with a lovely bite.
• Cremini mushrooms: Their earthy notes and meaty texture complement the beef beautifully.
• Fresh parsley and thyme leaves: Bright herbs to finish and freshen up the hearty stew.

Make It Your Way

While I love the traditional approach, you can tweak this Tender Beef Bourguignon Recipe to suit your taste or dietary needs. I’ve played around with a few fun variations over the years that really worked well.

• Variation: Sometimes I swap in a good Pinot Noir instead of Burgundy when that’s what I have on hand — it yields a slightly lighter but still delicious sauce.
• Dietary tweak: For a gluten-free version, use a gluten-free flour or cornstarch to thicken the sauce — just add it slowly to avoid lumps.
• Seasonal change: Roasted root vegetables like parsnips or turnips can be a lovely addition if you want to brighten things up.

Step-by-Step: How I Make Tender Beef Bourguignon Recipe

Step 1: Render the Magic with Bacon

Start by heating your Dutch oven over medium heat and toss in the thick-cut bacon pieces. Cooking slowly until the fat renders—around 7 to 10 minutes—creates a rich, flavorful base to brown the beef later. Don’t rush this part; it’s where the stew gets its first layer of depth. Once browned and crisp, scoop out the bacon and drain it on paper towels, leaving a little of that fat behind.

Step 2: Brown the Beef Cubes

Pat your beef chunks very dry—that’s a must to get a nice crust when searing. Season generously with salt and pepper, then coat lightly in flour, shaking off any excess (keep the leftover flour for later). Brown the beef in batches over medium-high heat so you don’t crowd the pan—this step locks in flavor and texture. Set the beef aside once each batch is richly browned.

Step 3: Sauté the Aromatics

Remove extra fat from the pot but keep about a quarter cup. Add the chopped onions first—let them soften for 3 to 5 minutes. Then add the carrot chunks and cook until they pick up some color, around 5 to 7 minutes more. These flavors create the hearty base that complements the beef beautifully.

Step 4: Build the Sauce Foundation

Add minced garlic and cook just until fragrant, about 1 to 2 minutes. Stir in the tomato paste and let it cook, stirring frequently to avoid burning, for about 3 to 4 minutes—you’ll watch the paste deepen in color and flavor. If you notice it sticking, splash in a little water. Then, whisk in the remaining flour until it’s fully incorporated and no longer white, which thickens the sauce nicely.

Step 5: Deglaze & Combine

Slowly pour in the Burgundy wine and beef broth while whisking to avoid lumps. A wooden spoon helps scrape up all those tasty browned bits stuck to the pot’s bottom — this is where the richness builds. Return the beef and bacon to the pot, add thyme sprigs and bay leaves, then cover and transfer to a 350°F oven.

Step 6: Slow Cook Until Tender

Let the stew braise in the oven for 2½ to 3 hours until the beef is fall-apart tender. Check around 90 minutes; if the sauce seems to stick or get too thick, stir in ½ cup of water to keep things lovely and saucy. This slow cooking is the secret to that unforgettable tenderness.

Step 7: Finish with Mushrooms and Pearl Onions

Once out of the oven, season the stew well, discard herbs, and skim off fat. If the sauce is thinner than you like, strain everything, reduce the liquid on the stovetop to a nice coating consistency, then return everything to the pot. In a separate pan, cook pearl onions in olive oil until tender, then sauté mushrooms in butter until golden and glistening. Toss them together, season with fresh thyme and parsley, then mix into the stew or serve on top.

How to Serve Tender Beef Bourguignon Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley and a few thyme leaves — the herbs add such a beautiful fresh note to contrast the richness. Plus, a few pearl onions on each plate make it look restaurant-worthy without extra fuss.

Side Dishes

My classic go-to sides are creamy mashed potatoes or a crusty baguette. They soak up that luscious sauce perfectly. Sometimes I serve it over buttered egg noodles or a simple buttered spaetzle for a comforting twist.

Creative Ways to Present

For special dinners, I arrange the beef and veggies in shallow bowls and spoon the glossy mushrooms and pearl onions on top, garnishing with herbs. It feels elegant but is totally doable at home — your guests will savor every bite!

Make Ahead and Storage

Storing Leftovers

Cool your stew to room temperature, then transfer everything to an airtight container. It keeps beautifully in the fridge for up to 3 days. I find the flavors deepen if you let it sit, so it’s almost better as leftovers.

Freezing

This recipe freezes very well. Portion it into freezer-safe containers or bags, leaving room for expansion. It can last up to 6 months in the freezer — handy for a make-ahead comforting meal anytime.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the sauce thickens too much, just add a splash of water or broth to loosen it. Avoid using high heat, which can dry out the beef and dull the sauce.

Final Thoughts

This Tender Beef Bourguignon Recipe holds a special place in my heart—it’s that perfect slow-cooked dish that feels like a hug in a bowl. It’s a recipe I come back to when I want to impress guests or treat my family to something truly soulful. I hope you give it a try and enjoy every forkful as much as I do!

Print