My Favorite Beef Bourguignon Recipe!
This, my friends, is not just any stew—this is my Best Beef Bourguignon Recipe! A true French classic that I’ve made for years, and let me tell you, it never disappoints. We’re talking tender chunks of beef chuck, smoky bacon, sweet pearl onions, mushrooms, and carrots—all swimming in a luxurious red wine sauce that’s been simmered to perfection. I even finish it with a splash of Cognac for that little “ooh la la!” And don’t worry, I’ll show you my secret to thickening the sauce without turning it into wallpaper paste. Simple, comforting, and packed with deep, rich flavor—this is the kind of dish that warms your soul and makes you look like a rockstar in the kitchen!
Recipe Video
Recipe Ingredients
- 2 to 3 tablespoons Clarified Butter or Extra Virgin Butter Olive Oil
- 8 ounces thick sliced Bacon cut into ¼ inch pieces
- 4 pounds Beef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
- 1 cup Flour sifter
- 2 cups Onions diced or Pearl Onions
- 1 cup Pearl Onion, optional the chef used Aunt Nellie’s
- 2 cups Mushrooms quartered
- 2 cups Carrots sliced into ¼ inch slices
- 2 tablespoons Fresh Garlic minced
- 1 bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
- 2 tablespoons Fresh Thyme minced
- 2 cups Beef Stock
- 2 to 3 dozen Very small Raw Potatoes, if they are big slice them in half
- Salt and Pepper to taste
- ¼ cup Parsley finely chopped
- 1 splash Your favorite Cognac
Recipe Instructions
Before You Begin: One Pot or Two?
- In the video, Chef Jean-Pierre uses two pots to save time (thanks to his kitchen helpers doing the dishes!). But at home, you can—and should—make this entire dish in one large Dutch oven. Fewer dishes, same amazing results. Just follow the order of steps and remove ingredients as needed along the way.
1. Render the Bacon Fat
- In a Dutch oven, heat clarified butter or olive oil over medium-low heat. Add the chopped bacon and sauté slowly for several minutes to render the fat without burning the lean parts. Once golden and fragrant, remove the bacon and set it aside.
2. Brown the Beef (No Touching!)
- Increase the heat to medium-high. Add as many beef cubes as will fit without crowding—no touching! Brown the meat well on all sides, working in batches if needed. Set the browned beef aside with the bacon.
3. Caramelize the Onions
- Reduce heat to medium. Add the chopped onions to the same pot and cook until they are golden brown and caramelized. Don’t rush this step—it builds deep flavor. Add more clarified butter or oil if needed.
4. Sauté the Mushrooms
- Add the quartered mushrooms to the onions and sprinkle with a bit of salt to help draw out moisture. Cook until they’ve released most of their water and begin to brown. This step prevents rubbery mushrooms and adds umami depth.
5. Build the Stew Base
- Return the beef and bacon to the pot. Add chopped carrots and garlic. When the garlic is fragrant, pour in the red wine. Bring to a boil and reduce by half, about 3 to 5 minutes depending on your pot and stove. This concentrates the flavor and removes harsh alcohol notes.
6. Add Potatoes, Herbs, and Seasoning
- Once the wine is reduced, stir in the baby potatoes, fresh thyme, and season generously with salt and pepper. Stir everything together gently to coat in the sauce.
7. Thicken the Sauce
- Use Chef Jean-Pierre’s favorite technique: set a fine mesh strainer over the pot and sift in flour while whisking to avoid clumps. This allows the flour to thicken gradually during the long simmer without tasting raw. Prefer a roux? That works too—just be sure it’s fully cooked before adding.
8. Slow Simmer to Perfection
- Bring the pot to a gentle boil, then immediately reduce heat to the lowest setting. Cover and simmer for 2½ to 3 hours, stirring occasionally. The beef is ready when it’s fork-tender and the sauce is thick and glossy. If the sauce is too thick, stir in a tablespoon of beef stock at a time.
9. Finish with Cognac and Fresh Parsley
- Once the stew is done, stir in a splash of Cognac for a final boost of warmth and richness. Add the remaining chopped parsley for brightness and color. Taste and adjust seasoning as needed.
Pro-Tips
Pro-Tip: Make It A Day Ahead for Deeper Flavor
Want even deeper flavor? Make it a day ahead! Beef Bourguignon is one of those dishes that tastes better the next day. Let it cool, refrigerate it overnight, then gently reheat it the next day. The flavors marry, deepen, and bloom into something truly unforgettable.Bonus Pro-Tip: Too Thick or thin?
If the sauce is too thick, don’t panic! Add a bit more beef stock or water—just a tablespoon at a time—while stirring over medium-low heat until you reach the perfect consistency. And if it’s too thin? Simmer uncovered for a few extra minutes to reduce. Easy peasy!And friends, if you try this recipe and love it (and I know you will), please rate it ★★★★★ and leave a comment. I love hearing how your stews turned out—and who you impressed with them! Bon Appétit!
Equipment - You can find the items below at our online store!
Nutrition
Calories: 803.98kcalCarbohydrates: 38.1gProtein: 53.32gFat: 41.58gSaturated Fat: 17.66gPolyunsaturated Fat: 4.27gMonounsaturated Fat: 19.32gTrans Fat: 1.6gCholesterol: 184.8mgSodium: 525.89mgPotassium: 1617.38mgFiber: 4.59gSugar: 7.15gVitamin A: 5632.19IUVitamin C: 25.37mgCalcium: 105.99mgIron: 7.43mg