1. Home
  2. Recipe Box
  3. Classic French Beef Stew

Beef Bourguignon

Featured in Family-Favorite Main Dishes.

Classic French stew featuring beef slowly braised in red wine with bacon, mushrooms, and pearl onions. Takes time but yields incredibly tender meat and rich flavor. Perfect with mashed potatoes.
Rehan Magic House Recipes
Recipe by Reham
Updated on Mon, 24 Feb 2025 22:20:44 GMT
Print Recipe Save Recipe Share Recipe Skip to Recipe
Beef Bourguignon Save this recipe
Beef Bourguignon | magichouserecipes.com

Transport yourself to the French countryside with this soul-warming beef bourguignon, where humble ingredients transform into a masterpiece of flavor. This iconic dish slowly simmers chunks of beef in robust red wine until they become meltingly tender, while bacon, mushrooms, and pearl onions add layers of savory depth. Though it takes time to develop those extraordinary flavors, each step is straightforward and the results are truly spectacular.

My journey with beef bourguignon began during a winter in France, where I learned that this peasant dish turned culinary icon relies on patience more than fancy technique. The way the wine and beef meld together during that long, slow cook creates something truly magical.

Essential Ingredients

  • Chuck roast: Provides the perfect marbling for tender results
  • Bacon: Adds smoky depth to the entire dish
  • Quality red wine: Forms the foundation of the sauce
  • Fresh herbs: Infuse gentle aromatics
  • Pearl onions: Add sweet, tender bites
Slow-Cooked Red Wine Beef Stew Save this recipe
Slow-Cooked Red Wine Beef Stew | magichouserecipes.com

Creating Your Bourguignon

Bacon Foundation:
Start by rendering the bacon slowly, extracting all its smoky goodness into the pot. These flavors will infuse every element of the stew.
Beef Preparation:
Take time to properly brown your beef in batches, creating a beautiful crust that seals in juices and develops rich flavor.
Aromatic Building:
Sauté your onions and garlic in the flavorful fat, allowing them to soften and release their sweet essence.
Wine Reduction:
Add your wine with purpose, scraping up all those delicious browned bits from the bottom of the pot. These contain concentrated flavor.
Slow Transformation:
Let the oven work its magic, gently breaking down the beef's collagen while the sauce reduces to silky perfection.

Through countless pots of bourguignon, I've learned that this dish exemplifies how time transforms food. The way the collagen in the beef breaks down, how the wine reduces and concentrates, and how each ingredient contributes its essence creates something far greater than the sum of its parts.

Stew Science

The magic happens as the long, slow cooking breaks down the beef's tough connective tissue into rich gelatin while the wine's tannins soften. Meanwhile, the aromatics infuse the sauce with layer upon layer of flavor.

Perfect Pairings

Serve over buttery mashed potatoes to soak up the sauce. Offer crusty bread for wiping plates clean. Pour the same wine you used for cooking to complete the experience.

Creative Adaptations

Use mushroom varieties like porcini for deeper flavor. Add a splash of cognac before the wine for extra richness. Create a stress-free version in a slow cooker.

Hearty & Savory Beef Bourguignon Save this recipe
Hearty & Savory Beef Bourguignon | magichouserecipes.com

Storage Success

Allow to cool completely before refrigerating. Skim solidified fat before reheating if desired. Gently rewarm to maintain the meat's tenderness.

This bourguignon has become my signature dish for special gatherings and cold winter evenings. The way it combines rustic comfort with elegant flavor makes it perfect for both casual family dinners and entertaining guests.

Remember, great bourguignon is about patience and respect for each ingredient. Take your time, enjoy the process, and create something truly memorable.

Recipe Tips & Questions

→ Can I make this in a slow cooker?
Yes! Brown the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the mushrooms and pearl onions during the last hour.
→ What's the best wine to use?
A dry red wine like Pinot Noir, Côtes du Rhône, or Burgundy works best. Don't use cooking wine - use something you'd enjoy drinking, but it doesn't need to be expensive.
→ Can I make this ahead of time?
Absolutely! This dish actually tastes better the next day as flavors continue to develop. Store in the refrigerator for up to 3 days, or freeze for up to 3 months.
→ What if I don't have fresh herbs?
You can substitute with dried herbs - use about 1/3 the amount called for (1/2 teaspoon each of dried thyme and rosemary instead of 2 teaspoons fresh).
→ What can I serve with Beef Bourguignon?
Traditional accompaniments include mashed potatoes, boiled potatoes, or crusty bread. It also pairs well with buttered egg noodles or simple green vegetables like green beans or roasted Brussels sprouts.

Classic French Beef Stew

Tender chunks of beef braised in rich red wine sauce with bacon, mushrooms, and pearl onions. The ultimate French comfort food.

Prep Time
45 Minutes
Cook Time
180 Minutes
Total Time
225 Minutes
Recipe by: Reham

Recipe Type: Main Courses

Skill Level: Some Experience Needed

Cuisine Style: French

Makes: 6 Servings

Dietary Notes: Low-Carb, Dairy-Free

What You'll Need

→ Meat

01 8 oz. bacon, cut into 1-inch pieces
02 3 lbs. chuck roast, cut into 1½ to 2-inch chunks

→ Vegetables

03 1 small yellow onion, chopped (1 cup)
04 3 garlic cloves, minced (1 Tbsp)
05 4 medium carrots, cut into 1-inch chunks
06 8 oz. cremini mushrooms or button mushrooms, halved if small, sliced thick if larger
07 8 oz. pearl onions, peeled

→ Pantry Items

08 2 Tbsp tomato paste
09 3 Tbsp all-purpose flour
10 2½ cups dry red wine, such as Pinot Noir or Côtes du Rhône
11 2 cups low-sodium beef broth or chicken broth
12 1 Tbsp soy sauce
13 2 Tbsp olive oil
14 Salt and black pepper, to taste

→ Fresh Herbs

15 2 tsp fresh thyme, chopped
16 2 tsp fresh rosemary, chopped
17 2 Tbsp fresh parsley, chopped
18 1 bay leaf

Let's Cook!

Step 01

Preheat oven to 350 degrees.

Step 02

Spray an oven safe pot or braiser with non-stick cooking spray, add bacon and cook over medium-low heat. Cook, stirring occasionally, until bacon is golden brown and just crisp. Transfer bacon to a paper towel lined plate to drain and reserve fat in pot. Keep bacon in fridge.

Step 03

Working with half the chuck roast, dab it dry with paper towels and season both sides with salt and pepper. Return pot to medium heat. Add half the chuck roast pieces and brown on both sides, about 3 minutes per side. Transfer to a plate and repeat with remaining half.

Step 04

In now empty pot return to medium heat, add onion and saute 3 minutes. Add garlic and tomato paste and saute 1 minute. Add flour and saute 1 minute.

Step 05

Pour in red wine while scraping up browned bits from the bottom of the pot. Pour in broth and soy sauce. Add thyme, rosemary and bay leaf.

Step 06

Return beef to pot, add carrots. Bring mixture to a simmer. Cover with lid then transfer to oven. Bake until chuck roast pieces are tender, stirring once halfway through, for about 2 hours.

Step 07

During the last 15 minutes of cooking, heat olive oil in a skillet over medium heat. Add mushrooms and pearl onions and saute for about 12 to 15 minutes until golden brown.

Step 08

Add mushroom and onion mixture, plus the bacon to the beef stew mixture and stir. Season with salt and pepper to taste as needed.

Step 09

Garnish servings with fresh parsley. Serve with mashed potatoes or fresh bread if desired.

Recipe Notes

  1. Look for a chuck roast marbled with thin weaves of fat throughout the beef. Avoid those with many large chunks of fat as you'll have to cut off and discard that fat.
  2. To peel fresh pearl onions, drop in a pot of boiling water for 1 minute. Drain then cool. Cut root ends and squeeze onion downward to remove. Frozen pearl onions may also be used.

Kitchen Tools Needed

  • Large oven-safe pot or Dutch oven
  • Skillet
  • Paper towels

Allergy Information

Always check ingredients carefully for allergens. When in doubt, please consult your healthcare provider.
  • Wheat (flour)
  • Soy (soy sauce)