Go Back

Classic Beef Bourguignon

A luxurious French stew of red wine-marinated beef and vegetables, slowly simmered to perfection. Ideal for cozy weekends or festive gatherings like Thanksgiving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Marinate Time 12 hours
Total Time 15 hours 30 minutes
Course Main Course
Cuisine French
Servings 6 Servings
Calories 475 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Mixing bowl
  • Slotted spoon or mesh strainer
  • Wooden spoon
  • Sharp chef’s knife
  • Cutting board
  • Tongs

Ingredients
  

For the Marinade

  • 2 cups dry red wine e.g., Burgundy or Pinot Noir
  • 1 large carrot sliced
  • 1 onion roughly chopped
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2½ pounds beef chuck cut into 2-inch cubes

For the Stew

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion diced
  • 2 carrots sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 tablespoon soy sauce optional
  • 1 bay leaf
  • 1 teaspoon dried thyme or 2 sprigs fresh
  • Salt and pepper to taste

For the Garnish

  • 8 ounces pearl onions peeled
  • 8 ounces cremini or button mushrooms halved
  • 1 tablespoon butter
  • Fresh parsley chopped (for garnish)

Instructions
 

Marinate the Beef

  • In a large bowl, combine beef cubes with red wine, carrot, onion, garlic, thyme, bay leaf, and olive oil. Cover and refrigerate for 12–24 hours.

Sear the Beef

  • Remove beef from marinade and pat dry. Strain and reserve marinade. Brown beef in batches in a Dutch oven with olive oil. Set aside.

Sauté the Aromatics

  • Melt butter in the same pot. Add onions and carrots, cooking until soft, about 5–6 minutes.

Add Tomato Paste and Flour

  • Stir in tomato paste; cook 1 minute. Add flour, stir to coat, and cook 2 more minutes.

Deglaze and Simmer

  • Add reserved wine marinade and beef stock. Return beef to pot. Add soy sauce, thyme, bay leaf, salt, and pepper. Simmer covered on low for 2½–3 hours.

Prepare Mushrooms and Onions

  • While stew cooks, sauté mushrooms and pearl onions in butter until golden. Set aside.

Final Assembly

  • Stir sautéed mushrooms and onions into stew about 20 minutes before serving. Simmer uncovered to thicken slightly.

Notes

This stew tastes even better the next day.
Serve over mashed potatoes, egg noodles, or polenta.
Garnish with fresh parsley for color and brightness.
Keyword beef bourguignon, classic French stew, cozy dinner, fall comfort food, festive main dish, holiday recipe, make-ahead stew, red wine beef stew, slow cooked beef, wine braised beef