Tender Beef Bourguignon – Classic French Stew for Cozy Nights

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon cut into 1 inch pieces; 3 pounds beef chuck trimmed of fat and cut into 2 inch cubes; 1 large white onion chopped; 2 large carrots cut into 2 inch chunks; 6 cloves garlic minced; 1/2 cup flour (65g); 8 sprigs thyme tied together; 3 cups Burgundy wine or other dry red wine (720g); 2 large bay leaves; 3 cups low sodium beef broth or stock (720g); 1/4 cup tomato paste (60g); Salt and pepper to taste; 4 tablespoons butter (56g); 2 tablespoons olive oil (30g); 16 pearl onions; 1 pound cremini mushrooms quartered (454g); 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

This might be the richest and most comforting dinner you'll ever make, and the best part? It’s totally worth the time it takes. This Tender Beef Bourguignon Recipe is a classic French stew that melts in your mouth with every bite—and I’m excited to walk you through every step so you can nail it at home.

The image shows a dish in a red pot filled with a rich, dark brown stew. The stew has visible layers of tender meat chunks mixed with bright orange carrot pieces and whole small onions scattered around. Light brown, sliced mushrooms sit on top, adding texture with their smooth and soft appearance. Fresh green herbs are sprinkled evenly on the surface for color contrast. A wooden spoon is partly covered in the thick sauce, lifting a mix of meat, carrot, and sauce near the top right side. The background is a white marbled texture, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

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

Why You'll Love This Recipe

When I first tried making this Tender Beef Bourguignon Recipe, I was amazed at how the simple ingredients come together into something so luxurious and flavorful. It’s one of those dishes where patience truly pays off, and I find myself making it whenever I want to impress or just treat myself to something cozy.

Deep, Rich Flavor: Slow-cooked beef, wine, and herbs create layers of flavor that just keep getting better the next day.
Tender Beef Every Time: Follow the searing and slow-brazing steps, and your beef will be melt-in-your-mouth tender.
Classic French Elegance: This stew feels fancy but is surprisingly straightforward when you know the process.
Perfect for Making Ahead: The flavors develop even more after resting overnight — it’s a dream for busy cooks.

Ingredients & Why They Work

Each ingredient in this Tender Beef Bourguignon Recipe plays a key role, balancing richness, depth, and freshness. Choosing quality wine and good beef will really make a difference in how your stew turns out.

Flat lay of thick cut raw bacon pieces, large beef chuck cubes, a large white onion halved, two large whole fresh carrots, whole garlic bulbs with cloves separated, a small white bowl of all-purpose flour, a small bunch of fresh thyme sprigs tied together, two large fresh bay leaves, a small white bowl of dry red wine, a small white bowl of beef broth, a small white bowl of tomato paste, whole uncracked brown eggs for color contrast, a small white bowl of unsalted butter cubes, a small white bowl of olive oil, whole pearl onions, quartered fresh cremini mushrooms, a small white bowl of chopped flat-leaf Italian parsley, fresh thyme leaves scattered, salt and peppercorns in small white bowls, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky, salty depth and fat for flavorful cooking.
Beef Chuck: This cut’s marbling and connective tissue break down during slow cooking, making the beef incredibly tender.
White Onion: Sweetens and builds the base of flavor when softened.
Carrots: Add subtle sweetness and texture.
Garlic: Gives aromatic warmth and enhances the savory notes.
Flour: Used to lightly coat the beef to help thicken the sauce.
Thyme & Bay Leaves: Classic herbs that infuse an earthy, fragrant profile.
Burgundy or Dry Red Wine: The backbone of the sauce with its deep, fruity acidity balancing the richness.
Beef Broth: Adds savory depth; homemade or good-quality low sodium is best.
Tomato Paste: Boosts umami and adds subtle sweetness and color.
Butter & Olive Oil: For sautéing mushrooms and pearl onions, enriching textures and flavors.
Pearl Onions: Small bursts of sweetness that soften beautifully.
Cremini Mushrooms: Earthy flavor with a meaty texture to complement the beef.
Parsley & Fresh Thyme Leaves: Freshness to brighten up the stew before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve tried slight tweaks like swapping cremini mushrooms for shiitakes or adding pearl onions earlier for caramelization, but I always come back to the classic version. You can easily make it your own with different herbs or add bacon for an extra smoky punch.

Variation: If you want a twist, I’ve loved adding a splash of Cognac before the wine for a boozy depth—just be cautious with flames when flambéing!
Dietary modification: For a lighter version, substitute the beef chuck with leaner cuts but expect less melting tenderness.
Seasonal tweak: In cooler months, doubling the thyme and bay leaves made the stew even cozier in my opinion.

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

A white round bowl holds a serving of mashed potatoes topped with a rich brown stew. The mashed potatoes cover the left half of the bowl with a smooth, creamy texture and a pale yellow color. On top and to the right of the potatoes are chunks of dark brown beef stewed with small round golden and pink baby potatoes and whole sliced orange carrots, all coated in a glossy sauce. Fresh chopped green herbs are sprinkled over the dish, adding a bright contrast. A silver spoon rests on the right side of the bowl, partially submerged in the stew. The bowl sits on a natural beige fabric on a surface with a white marbled texture. In the background, there is another white bowl with stew and a pair of wooden salt and pepper shakers. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Beef for Maximum Flavor

Pat your beef cubes super dry—that's key for a good sear—and season them well. Toss in flour, then shake off the excess so the coating is light. Sear them in batches in a hot Dutch oven until all sides are beautifully browned. This step locks in juices and adds those caramelized bits you'll want later in the sauce. Don’t rush—taking your time here pays dividends in taste.

Step 2: Build the Base with Aromatics and Tomato Paste

Remove most of the fat, leaving just a little behind. Then soften the onions and carrots until they pick up some color—about 8-12 minutes total. Add garlic and cook till fragrant, then stir in tomato paste to deepen that umami flavor. If it threatens to burn, don’t hesitate to splash in a bit of water to keep things mellow and prevent bitterness.

Step 3: Let the Wine and Broth Work Their Magic

Whisk in the remaining flour to thicken, then slowly pour in your wine and beef broth while stirring—to avoid lumps. Scrape all those glorious browned bits off the bottom; they’re packed with flavor. Add your seared beef, bacon, thyme bundle, and bay leaves, then cover and transfer everything to the oven for 2 ½ to 3 hours. This slow braise is when the beef turns tender and the sauce thickens beautifully.

Step 4: Finish with Mushrooms and Pearl Onions

Once your stew is tender, remove herbs and any fat from the sauce surface. If it’s too thin, simply reduce it on the stove until it coats a spoon nicely. Meanwhile, sauté pearl onions and mushrooms in butter and olive oil until glossy and perfectly tender. Toss the onions back with the mushrooms, season well, and stir in fresh parsley for brightness before serving.

Top Tip

Having made this Tender Beef Bourguignon Recipe numerous times, I’ve learned some tricks that truly elevate the final dish and make your cooking experience smoother and more enjoyable.

Dry the Beef Thoroughly: Moisture is the enemy of a good sear—patting your meat dry goes a long way toward a deeper crust.
Don’t Rush the Searing: Brown in batches if needed; overcrowding the pan steams meat instead of browning it.
Let it Rest Overnight: This stew tastes even better the next day once the flavors have mingled and melded.
Deglaze with Wine Slowly: Adding the wine gradually while whisking avoids lumps and keeps the sauce smooth.

How to Serve Tender Beef Bourguignon Recipe

A clear glass bowl on a white marbled surface filled with a rich, dark red liquid broth. Inside the broth, there are large chunks of raw red meat with a fresh texture scattered among whole white peeled onions and bright orange carrot pieces cut into thick slices. Small green sprigs of thyme and a single dark green bay leaf float on top, adding contrast and detail to the vibrant ingredients in the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped parsley right before serving to add a pop of color and freshness. Sometimes I add a dollop of crème fraîche on the side to balance the hearty sauce—totally optional but delicious if you want to impress guests.

Side Dishes

Mashed potatoes are my absolute go-to; they soak up every bit of sauce beautifully. Crusty French bread is another favorite for dipping and savoring every last drop. You can also serve it with buttered noodles or creamy polenta for something a bit different.

Creative Ways to Present

For special occasions, I like serving this in shallow bowls with a sprig of thyme artfully placed on top. A side ramekin of extra mushrooms or pearl onions adds visual interest and offers guests a chance to customize their plate.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers into airtight containers and refrigerate. The stew keeps well for up to three days, and the flavors actually improve—perfect for easy weekday dinners.

Freezing

I freeze individual portions in freezer-safe containers or bags, so I have ready-made comfort food at my fingertips. It freezes beautifully for up to six months without losing that tender, flavorful quality.

Reheating

To reheat, I gently warm leftovers on the stovetop over medium-low heat. If the sauce thickened too much in the fridge, I add a splash of water or broth to loosen it up while stirring gently.

Frequently Asked Questions:

Can I use a different type of wine?

Yes! While Burgundy is traditional and adds a classic depth, you can substitute with any dry red wine like Pinot Noir or Merlot. Choose something you enjoy drinking as it greatly influences the flavor of the stew.

How do I make sure the beef is tender?

The key to tender beef in this recipe is slow cooking it low and slow in the oven for at least 2 ½ to 3 hours, allowing the connective tissue to break down. Also, searing the beef well before oven cooking helps seal in moisture.

Can I prepare this recipe ahead of time?

Absolutely! In fact, letting this stew rest overnight in the fridge really enhances the flavors. Just reheat it slowly on the stove the next day, and it will taste even better than fresh.

What’s the best way to serve Beef Bourguignon?

Classic pairings include creamy mashed potatoes or crusty bread to soak up the sauce. You can also serve it over buttered noodles, rice, or polenta depending on your mood and occasion.

Final Thoughts

This Tender Beef Bourguignon Recipe truly feels like a labor of love every time I make it. The way the flavors deepen overnight makes each bite more satisfying than the last, and it’s perfect for sharing with friends or family on cozy nights in. If you’ve never tackled a French stew like this, I encourage you to try it—you might find it becomes one of your signature dishes, just like it did for me.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way