Tender Beef Bourguignon – Comforting French Stew Recipe

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" pieces; 3 pounds beef chuck trimmed of fat and cut into 2" cubes; 1 large white onion chopped; 2 large carrots cut into 2" chunks; 6 cloves garlic minced; 1/2 cup flour; 8 sprigs thyme tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; salt and pepper to taste

This might just be the ultimate comfort dish—rich, deeply flavored, and melt-in-your-mouth tender. If you love hearty stews with bold flavors, this Tender Beef Bourguignon Recipe is going to feel like a big, warm hug from the inside out.

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

Honestly, I fell in love with this Tender Beef Bourguignon Recipe because it delivers restaurant-worthy depth without endless fuss. It’s perfect for a cozy night in or impressing friends without stress.

Deep, layered flavors: Slowly braised beef in red wine and herbs creates a sauce that sings with richness.
Perfectly tender beef: Cooking low and slow makes each bite silky soft and irresistible.
Classic but approachable: No fancy ingredients or techniques needed—just straightforward cooking.
Versatile serving options: Whether with mashed potatoes, crusty bread, or even noodles, it always shines.

Ingredients & Why They Work

Every ingredient in this Tender Beef Bourguignon Recipe plays a crucial role in building deep flavor and perfect texture. Here’s why I pick each one and some tips to get the best results when shopping.

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, savory depth—rendering the fat gives the stew a luscious start.
Beef chuck: The ideal cut for braising; it becomes incredibly tender and juicy after slow cooking.
White onion: Provides a subtle sweetness that balances the acidity of the wine.
Carrots: Their natural sugars caramelize slightly, giving complexity to the sauce.
Garlic: Adds aromatic punch without overpowering the dish.
Flour: Used to lightly coat the beef and thicken the sauce for a silky texture.
Thyme & Bay leaves: Classic herbs that infuse the stew with an earthy, fragrant note.
Burgundy wine (or dry red): The star ingredient for its acidity and fullness, which tenderizes the meat and builds layers of flavor.
Beef broth or stock: Adds savory umami depth—the low sodium version helps you control seasoning better.
Tomato paste: Boosts richness and helps develop that beautiful dark sauce color.
Butter & olive oil: For finishing the mushrooms and onions, enhancing their silkiness and flavor.
Pearl onions: Essential for authenticity and add bursts of sweet flavor.
Cremini mushrooms: Their earthy, meaty texture complements the beef perfectly.
Fresh parsley & thyme: Brighten up the stew at the end with their fresh herbal punch.

📝

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 love making this recipe classic, but don't hesitate to tweak it! Adding a splash of brandy at the end, swapping mushrooms varieties, or even going meatless with a veggie-packed version are fun ways to make it your own.

Variation: One time, I tried adding pearl onions and mushrooms right into the pot instead of finishing separately—it packed more flavor but lost a bit of their texture pop. I prefer finishing them on the side.
Dietary swap: If you want a lighter version, try cutting back the bacon, or omit it altogether and boost the mushroom quantity for earthiness.
Seasonal twist: In fall, I add root veggies like parsnips or turnips for extra heartiness.

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: Render the bacon and brown the beef

Start by heating your Dutch oven on medium and adding those thick bacon pieces. Cooking slowly until the fat renders (7-10 minutes) is key—it builds a flavorful base. Remove the bacon once crisp and keep the drippings in. Next, pat your beef cubes dry (super important to get a nice sear) and season well. Toss them in flour and shake off the excess to avoid clumps. Brown the beef in batches to get that beautiful crust without overcrowding—this helps lock flavor in and your stew will be richer because of it.

Step 2: Build the vegetable base and aromatics

Remove most of the fat, but leave around a quarter cup to cook your onions and carrots. Let those soften and get just a little color—that caramelization adds a sweet depth. Toss in minced garlic and cook until fragrant, being careful not to burn. Then stir in the tomato paste and cook a few minutes more, stirring often. If it sticks or burns, splash a little water to keep things gentle and prevent bitterness.

Step 3: Thicken and deglaze with wine and broth

Sprinkle in the reserved flour and stir well to coat everything—cooking a couple of minutes until it’s no longer white. Slowly whisk in the wine and beef broth, scraping the bottom to lift all those delicious browned bits (this is where a ton of flavor lives!). Add your browned beef, crispy bacon pieces, thyme bundle, and bay leaves. Cover tightly and pop it into a 350°F oven for about 2 ½ to 3 hours. Check after 90 minutes to make sure it isn’t drying—add water if the sauce is too thick.

Step 4: Finish with mushrooms and pearl onions

Once the beef is unbelievably tender, remove the thyme and bay leaves and skim fat. If your sauce needs thickening, reduce it stovetop until it coats a spoon. Meanwhile, sauté pearl onions in olive oil until just tender, then in the same pan, brown mushrooms with butter until silky and golden. Toss them together with fresh thyme and season well. Stir parsley into the stew, then either mix mushrooms and onions in or serve separately for a rustic look.

Top Tip

From my experience making this recipe many times, a few tricks really make a difference. These tips will help you get that perfect tender beef and rich sauce every single time.

Pat the Beef Dry: Moisture is the enemy of browning, so drying your beef thoroughly ensures a gorgeous caramelized crust.
Cook in Batches: Crowding the pan steams the meat instead of searing it—so take your time working the beef in small amounts.
Slow and Low: Low oven heat and a long cook time lets connective tissue break down, making the beef tender and full of flavor.
Don’t Rush the Rest: Letting this stew rest overnight really deepens the flavors—plan ahead and thank me later!

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 always sprinkle fresh chopped Italian parsley on top before serving to brighten the dish. A few extra fresh thyme leaves are nice, too—they bring a lovely herbal lift that contrasts the richness perfectly.

Side Dishes

Mashed potatoes are my go-to—they soak up all that luscious sauce. If you want something lighter, crusty artisan bread or buttered egg noodles work beautifully. For a veggie side, steamed green beans or garlic roasted broccoli complements the flavors without overpowering.

Creative Ways to Present

For special dinners, I serve this in individual mini Dutch ovens—that wow factor is worth it! Or spoon it over creamy polenta for a stunning twist that also makes great leftovers the next day.

Make Ahead and Storage

Storing Leftovers

After cooling the Bourguignon, I like to store leftovers in airtight containers in the fridge for up to 3 days. The flavors really develop after a day, so it tastes even better reheated.

Freezing

This dish freezes beautifully—just portion into freezer-safe containers or bags. When I’ve frozen it, I usually thaw overnight in the fridge before reheating gently, and it tastes like it’s fresh from the stove.

Reheating

Reheat your Tender Beef Bourguignon slowly on the stove over medium-low. Stir occasionally and add a splash of water or broth if the sauce gets too thick. This gentle reheating keeps the beef tender and the sauce silky.

Frequently Asked Questions:

What cut of beef is best for this recipe?

Beef chuck is the best choice for Tender Beef Bourguignon because it has good marbling and connective tissue that breaks down beautifully during slow cooking, resulting in tender, flavorful meat.

Can I use a different type of wine?

Yes, you can substitute Burgundy wine with any dry red wine, such as Pinot Noir or Merlot. Just avoid overly sweet wines, as they can affect the stew's flavor balance.

How long does it take to make Beef Bourguignon?

The active prep time is about 15 minutes, but the stew needs a slow cook in the oven for around 2 ½ to 3 hours. Plus, flavors really shine when it's refrigerated overnight and reheated the next day.

Can I prepare this recipe ahead of time?

Absolutely! This recipe is actually better the next day after resting overnight in the fridge. Just reheat gently on the stove before serving for best taste and texture.

Final Thoughts

This Tender Beef Bourguignon Recipe holds a special place in my heart because it’s the kind of meal you can lean into after a long day—comforting, full of flavor, and just a little bit fancy. I encourage you to try it, maybe prep ahead, and enjoy the way the flavors bloom overnight. Trust me, once you make it your own, it’ll become a go-to for cozy dinners and special occasions alike.