Beef Bourguignon (French beef stew in red wine sauce)

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A French beef stew made with red wine, tender beef, mushrooms and carrots in a rich, glossy sauce. Inspired by the recipe in Ina Garten’s Barefoot in Paris cookbook and refined over years of home cooking, this dish is both comfort and decadence in every bite. Serve with mashed potatoes, egg noodles or crusty bread!

This classic French beef stew is one of my favourite dishes for dinner parties, special birthday meals or a cozy weekend reward. It’s the kind of dish that makes your kitchen smell incredible.

My first encounter with Beef Bourguignon was through Ina Garten’s Barefoot in Paris cookbook. I remember this as one of the first “fancy” meals I ever cooked. Her recipe taught me the foundation of a great Beef Bourguignon, even if different from Julia Child’s or how a chef might make it in Burgundy where this dish originated! Over the years as I gained confidence as a home cook, I’ve adapted it to suit how I like it — a different cut of beef (beef rib fingers are sooo much more tender than beef chuck and relatively less expensive compared to similar cuts), more mushrooms and carrots, a little less wine and other tweaks that felt right to me. Credit to Ina for introducing me to this French classic. She’s the queen!

🎥 Watch video for Beef Bourguignon

Beef Bourguignon takes a bit of time but rewards you with a wonderfully satisfying meal that’s perfect for a cozy night in or a make-ahead meal for guests because the flavours get even better overnight. And leftovers are even better.

If you have any questions about the recipe or want to let me know what you think of it, drop it in the comments section below. I’m always happy to help.

Eat well and be well,

Sonia x

what you’ll need:

Ingredients for Beef Bourguignon

• Beef:
  Choose well-marbled cuts that handle long, slow cooking. Short ribs and brisket work well but my favourite is beef rib finger because it is well-marbled, super tender when braised like this and relatively inexpensive compared to it’s cousin, short ribs. Pat the beef dry before searing to encourage browning.

• Bacon:
  The first step is to render diced bacon, which adds a flavourful foundation for the dish. The rendered fat is used to brown the mushrooms and beef.

• Mushrooms:
  I like cremini mushrooms but button white mushrooms works well too. If there is a bin for loose mushrooms, choose the smaller ones. Not only does it mean less prep (no need to cut them other than trimming the stems) but they look nicer for presentation purposes. Cut larger ones in half or quarters.

• Carrots and onions:
  They form the aromatic backbone. Roll-cut carrots into chunky 1-inch pieces so they hold up through long simmering.

• Garlic:
  Divide the minced garlic. Half seasons the mushrooms, and the rest flavours the stew.

• Tomato paste:
  Adds depth of flavour through acidity and umami. Always take the time to cook tomato paste until it turns from bright red to a rusty red to bring out all of its flavour potential.

• Herbs:
  Fresh thyme sprigs and a bay leaf infuse the sauce with subtle herbal notes. If fresh thyme isn’t available, dried thyme works fine.

• Red wine:
  Use a dry red like Burgundy, Pinot Noir or Cabernet Sauvignon. Wine adds acidity and complexity. We use 3/4 of a bottle of wine so it really defines the dish. It doesn’t need to be expensive but choose a good one that you’d enjoy drinking.

• Beef broth:
  Adds depth and contributes to the sauce. Use low-sodium broth so you can season to taste.

• Butter and flour:
  Mixed together into a roux, they’re stirred in near the end to thicken the sauce, making it glossy and rich.

• For serving:
  Mashed potatoes, egg noodles or crusty bread are all excellent options. Sprinkle fresh parsley for colour and freshness.

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steps at a glance:

How to make Beef Bourguignon

(scroll down to recipe card for the full recipe)

• Render the bacon. Start by crisping diced bacon in a Dutch oven over medium heat. Once golden, remove it with a slotted spoon and leave the fat behind. Set aside the bacon.

• Brown the beef in batches. Work in batches to avoid over-crowding. Sear top and bottoms until well-browned. Season with salt and pepper as you go. Transfer seared beef to a plate with the bacon.

• Brown the mushrooms. Add a small piece of butter and a little garlic to the pot. Sauté half the mushrooms, salting lightly near the end. Repeat with the second half. Set them aside for later.

• Cook the vegetables and tomato paste. Sauté carrots, onions and remaining garlic. Once lightly golden, stir in tomato paste. Cook until darkened to a deep rusty red.

• Add wine. Simmer for 8 minutes so slightly reduce and cook off the sharpness of the alcohol.

• Add back beef and bacon.

• Add thyme and bay leaf.

• Add broth. Pour enough broth to almost cover the meat. Bring to a boil.

• Cover and transfer to 325°F oven.

• Slow-cook until tender. Bake 75–90 minutes, or whenever beef is tender when pierced with a fork. Place the pot on the stove top.

• Thicken the sauce. Mash butter and flour together into a paste. Stir into the stew. Add the mushrooms. Simmer 10 minutes until thickened and glossy.

• Taste and adjust. Season with salt and pepper. Serve with egg noodles, mashed potatoes or crusty bread.

Tips & FAQs

What cuts of beef works best?

Traditionally this dish calls for beef chuck or stewing beef. But. Having made it with chuck a few times, it simply doesn’t compare to beef rib fingers or short ribs which are a lot more tender and melt-in-your-mouth. Even though they are more expensive than chuck, they are my preferred cuts for beef stew of any kind. Choose what works for you!

Tips for the best beef.

Now that I’ve instructed you to spend a bit more for the better cuts of beef, let’s make sure to get the most of it with these cooking tips:

• Dry the beef well as moisture prevents browning. Pat with paper towels before searing.

• Don’t overcrowd the pan. Crowding traps steam and stops browning. Sear the beef in 3-4 batches.

• Most recipes instruct searing all 4 sides of meat but doing only 2 sides saves time (half the time!) and doesn’t noticeably impact the final results, in my opinion.

• Simmer, don’t boil. Gentle heat keeps the meat tender.

Can I make this on the stovetop instead of the oven?

Yes. After adding the broth, simmer gently over low heat, covered, for about 2 hours. Stir occasionally and check the liquid level.

Can I thicken the sauce without butter and flour?

If you prefer, remove some cooking liquid, whisk in cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water), and stir it back in. Simmer until thickened.

Add pearl onions if you want to be fancy.

Pearl onions seem are in the most traditional versions of Beef Bourguignon (including Ina Garten’s). I used to source them out for this dish but over time, decided it wasn’t worth the fuss of finding them (they are not easy to find) nor the cost (they are usually pricey). It’s up to you if you want to add them, say, if you’re making it for company you want to impress. About 1 cup will do. Buy them frozen/peeled. I once made the mistake of buying fresh pearl onions which took forever to peel!

Can I make Beef Bourguignon without wine?

Wine is an integral part of the recipe. That said, you can replace the wine with additional beef broth. This of course would be more of a classic beef stew than Beef Bourguignon. The flavour will be much less complex without the wine but still rich and delicious.

Can I make this in advance?

Yes! The flavour of this stew gets even better the next day so it is the perfect dish to make in advance. After the stew comes out of the oven, do not add the mushrooms or roux. Allow it to cool fully and keep covered in the fridge. Keep the browned mushrooms in a separate vessel, also in the fridge. When ready to reheat for serving, add the mushrooms, bring it to a boil on the stove top, and add the roux. Simmer until thickened. Tip: When the stew first comes out of the fridge, there is quite a bit of solidified fat on the top. If you want, use a metal spoon to scoop some of that out and discard. Then reheat.

What sides go well with it?

Mashed potatoes, noodles, or crusty bread are classic. A crisp salad, blanched green beans, sautéed asparagus or rapini are great for something green.

This recipe serves 8. Can I halve the recipe?

Yes but use a smaller Dutch oven so the liquid still almost covers the meat. Cooking time stays similar.

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You may also like these beef recipes:

• Everyday Veggie-Loaded Ragu

• Easy Beef Stroganoff

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Beef Bourguignon

Yield: 8

Author: sonia wong | www.saltnpepperhere.com

Print

Beef Bourguignon

A French beef stew made with red wine, tender beef, mushrooms and carrots in a rich, glossy sauce. This dish is both comfort and decadence in every bite. Serve with mashed potatoes, egg noodles or crusty bread.

Prep time: 15 MinCook time: 60 MinPassive Oven Cook Time: 90 MinTotal time: 2 H & 45 M

Cook modePrevent screen from turning off

Ingredients

• 2 strips bacon, diced small
• 4 lbs (1.8kg) beef finger or boneless short ribs, rinsed and patted dry
• 4 tbsp (56g) unsalted butter, room temperature cut into 4 pieces
• 1½ lbs small cremini mushrooms, stems trimmed (cut into halves for larger ones)
• 3 cloves garlic, minced and divided into three piles
• 5-6 medium carrots, cut into 1” pieces (about 1½ lbs)
• 2 onions, sliced into ¾” pieces
• 2 tbsp tomato paste
• Small bunch fresh thyme (5-6 sprigs) (substitute 1 tsp dried thyme)
• 1 bay leaf
• 500ml dry red wine such as burgundy, pinot noir or cabernet sauvignon
• 3½ C (830ml) beef broth
• 3 tbsp (24g) flour
• Salt and black pepper

For serving:

• Egg noodles, mashed potatoes or crusty bread
• Chopped fresh parsley

Instructions

1. Preheat oven to 325°F.
2. Place bacon pieces into a large Dutch oven and set it over medium heat on the stove. Let it gradually render the fat and crisp the bacon. Place pot lid upside down (to make a temporary plate) next to the stove and scoop bacon bits onto it for now, leaving the rendered fat in the pot for searing beef.
3. In 3 to 4 batches, sear beef pieces, flipping once and seasoning with salt and pepper on both sides. Transfer to bacon bits on the inverted lid. Repeat with remaining beef. Tip: In between batches, if the bits on the pot bottom is getting dark, add a small splash of water and scrape with a wooden spoon to loosen and prevent burning. Then sear the next batch(es).
4. Pour fat into a heat-proof bowl, leaving 1 tablespoon behind. Brown mushrooms in 2 batches: Add 1 tablespoon piece of butter, 1/3 of the minced garlic and half the mushrooms. Sauté to brown, adding small drizzles of reserved fat if pan is dry. Season with salt towards the end to avoid drawing out moisture too early. Set aside. Repeat with second half of mushrooms, another tablespoon of butter and 1/3 of garlic. Set all mushrooms aside.
5. Add 1 tablespoon of reserved fat into the pot. Add carrots, onions, remaining garlic and a sprinkle of salt. Cook until onions and garlic are lightly brown. Add tomato paste and cook thoroughly for 4 minutes or whenever colour deepens from bright red to rusty red. Add the wine. Simmer 8-10 minutes to reduce slightly and cook some of the alcohol off. Put meat and bacon back into the pot. Add thyme and bay leaf. Add beef broth which should almost cover the meat (add water if needed). Bring to a boil, cover with lid and place in the oven for 75-90 minutes or whenever meat is tender when pierced with a fork.
6. Set the pot on the stove over medium-low heat.
7. Combine remaining 2 tablespoons butter and the flour in a small bowl and mash with a fork into a paste. Stir into the stew. Add back mushrooms. Bring to a boil, then simmer uncovered until liquid is thickened, about 10 minutes. Taste one more time, season with salt and pepper as needed. Serve over egg noodles, mashed potatoes or with lots of crusty bread. Sprinkle fresh parsley on top.

Nutrition Facts

Calories

589

Fat

32 g

Sat. Fat

14 g

Carbs

16 g

Fiber

3 g

Net carbs

13 g

Sugar

5 g

Protein

49 g

Sodium

667 mg

Cholesterol

153 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

Copyright 2025 © saltnpepperhere. All content including images is copyrighted and may not be republished or copied in part or whole without prior written permission and proper credit.

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Did you make this recipe? Let me know how it went and what you think of it. Or drop a note if you have any questions. I’m happy to help!