Beef Bourguignon (French Beef Stew)
Slow-braised French beef stew in red wine with mushrooms, pearl onions, and carrots.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hr.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Beef Bourguignon recipe takes 3 hours and serves 6. Bourguignon is the classic French beef stew braised slowly in red wine with mushrooms, pearl onions, and carrots until the meat turns spoon-tender, and it is a showpiece Christmas dinner for red-wine lovers.
Helpful guides
Instructions
Pat beef very dry and season with salt and pepper. Brown in batches in a heavy Dutch oven over medium-high heat until deeply crusted on at least two sides. Crowding steams instead of browning, so leave space.
Cook bacon until crisp, remove, then soften onions, mushrooms, and carrots in the drippings 8 minutes. Stir in tomato paste and flour and cook 2 minutes to remove raw taste.
Pour in wine, scraping up every browned bit, then add broth, beef, bacon, bay, and thyme. The liquid should nearly cover the meat.
Cover and braise in a 325°F oven 2 to 2.5 hours until beef yields easily to a fork and sauce coats a spoon. Check at 2 hours so vegetables do not collapse.
Skim fat from the surface, simmer uncovered 10 minutes to thicken to a glossy nappe, and adjust salt. Fish out bay and thyme stems.
Rest 15 minutes, then serve over mashed potatoes with the vegetables and plenty of sauce. The stew tastes even better reheated the next day.
Troubleshooting — fixes, not repeats
- If sauce tastes bitter, the wine reduced too hard; add 1/2 cup broth and simmer gently.
- If beef stays tough, it needs more time, not more heat; braise until fork-tender.
- If sauce is thin, simmer uncovered or mash 2 tablespoons flour with butter and whisk in.
- If mushrooms turn rubbery, they were added too early; brown separately and stir in for the last 30 minutes.
Make it your way
- For a large dawat: For serving a crowd, double the recipe in a roasting pan because braises scale easily.
- For a slow cooker version, brown everything first, then cook on low 8 hours and thicken the sauce on the stove.
- For a non-alcoholic version, swap wine for extra broth plus 2 tablespoons balsamic for depth.
- Leftovers freeze beautifully and the flavor deepens overnight, so this is ideal Christmas Eve cooking for Christmas Day.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze up to 3 months in portion containers.
Reheat gently to a full simmer, stirring, until steaming throughout.
FAQ
What cut of beef is best?
Chuck roast with marbling braises into tender bites. Avoid lean round, which dries out over long cooking. Start with the suggested amount, then adjust to suit your taste and equipment.
Which wine should I use?
A dry red you would drink, like pinot noir or cotes du rhone. Never use cooking wine, which tastes salty and flat. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I make it ahead?
Yes, it peaks on day two. Refrigerate overnight, lift off solidified fat, and reheat gently. Start with the suggested amount, then adjust to suit your taste and equipment.