Classic Beef Bourguignon Recipe

Name: Classic Beef Bourguignon Recipe
Prep time: 50 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 6 slices thick-cut bacon, cut crosswise in 1/2-inch pieces (8 oz); 2 1/2 lb beef chuck roast, trimmed of visible fat, cut into 1-inch cubes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large yellow onion, diced 1/2-inch (about 1 1/2 cups); 4 medium carrots, peeled and diced 1/2-inch (about 1 1/4 cups); 8 oz white mushrooms, sliced; 1/4 cup Gold Medal™ All-Purpose Flour; 2 cloves garlic, finely chopped; 1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste; 1 bottle (750 ml) dry red wine (such as Pinot Noir); 1 cup from 1 carton Progresso™ Classic Beef Broth; 1 tablespoon fresh thyme leaves

Ingredients:13
Servings:7

By Betty Crocker Kitchens(Opens in a new tab)Updated 06/26/2024

Classic Beef Bourguignon Recipe

Ingredients:13
Servings:7

Traditional French beef bourguignon, the classic dish originating from the burgundy region of France, also known as “beef burgundy,” has been simplified by Betty. This dish is all about the magic of taking a complex recipe and streamlining the process to make it faster and easier, while still delivering the mouthwatering flavors of the original. Plus, any leftovers are even better the next day!

The secret is the stovetop. Instead of starting on the stovetop and finishing with several hours of oven-braising, we simmer this red wine-infused, bacon-studded beef and vegetable stew entirely on the stovetop, delivering a rich, flavorful meal in a fraction of the time.

Even the busiest home cooks can tackle our Classic Beef Bourguignon Recipe. While it’s easy to prepare for a cozy family dinner, it also feels fancy enough to serve for a dinner party or holiday meal. Want to try something different? Peruse our special occasion and Christmas dinner recipes to find holiday meal ideas to impress your guests.

How To Make Beef Bourguignon

What is beef bourguignon, anyway? This rustic beef stew with bacon, vegetables, and red wine starts on the stovetop, then usually braises in the oven for almost 3 hours. We think our version of the classic is the best beef bourguignon recipe for home cooks who want authentic flavors with less hassle. Refer to the full recipe for the details, but find our how to make beef bourguignon using our easier method here:

Cook the Bacon

Spraying your Dutch oven or stockpot instead of using oil to cook the bacon lets you use the bacon fat for searing the beef.

Sear the Beef

First, you'll be cutting the beef into smaller portions, this allows the stew to cook faster. Plus, searing the seasoned beef in batches creates a flavorful browned crust on each piece.

Cook the Vegetables

After removing the beef with a slotted spoon, add your onion, carrots, and mushrooms to cook in the bacon and beef pan drippings until the mushrooms are browned. Cooking all vegetables together reduces stirring time.

Add the Flour Mixture, Then the Wine

Briefly cook the flour, garlic, and tomato paste. Cooking all at once skips a couple of steps seen in more traditional beef burgundy recipes. Then add the wine. Adding the wine by itself, instead of with the broth, provides all the flavor of the wine without cooking for hours to reduce the liquid.

Add the Broth and Simmer

Place the beef and bacon back in the pot and add the broth and thyme. All that’s left is about an hour of simmering to tender beefy perfection!

What To Serve with Beef Bourguignon

Wondering how to serve beef bourguignon? While this stew is hearty and filling, you will probably still want to know what to eat with beef bourguignon. Whether you want something starchy to soak up the delicious braising liquid or green veggies to add a fresh element, we’ve got you covered!

Starches: Appropriate and simple starchy sides to compliment an authentic beef bourguignon recipe include boiled or mashed potatoes, warm French bread, white rice, and buttered noodles.

Green Vegetables: While our easy beef bourguignon recipe is filled with meltingly tender veggies, you might still want a pop of bright green for freshness and variety. If so, try a simple side salad, buttered peas, or parmesan garlic green beans.

If you're looking for inspiration on hearty sides to serve with beef bourguignon try a gluten free risotto or au gratin potatoes.

How To Reheat Beef Bourguignon Leftovers

Our Classic Beef Bourguignon Recipe reheats beautifully, and can even strengthen in flavor after being stored. Here are some tips on how to reheat beef bourguignon.

Thaw if Frozen: Thaw the frozen stew overnight in the refrigerator.

Store in Individual Servings: For best results, and to prevent overcooking or drying out the beef when reheating, store leftovers in individual servings in separate containers.

Reheat Gently: On the stovetop, reheat the stew over medium heat until steaming hot. In the microwave, place stew in microwave-safe bowl, loosely covered and heat on medium (50%) power in 1-minute intervals, stirring after each interval, until steaming hot.

Thin if Needed: Beef bourguignon can thicken with storage. While reheating, you can choose to add a little broth or water to thin out until it has returned to original consistency.

Frequently Asked Questions

Beef bourguignon is a stew, which technically means it should be slightly thicker than a soup. However, the thickness of broth-based stews shouldn’t be compared to the consistency of puréed soups, which can be quite thick. Some liquid is desirable. But if your stew is thinner than you’d like, there are a couple of ways to adjust the thickness of the braising liquid to suit your preferences. Here’s how to thicken beef bourguignon!

Reduce: After the beef bourguignon is finished cooking, continue to simmer, uncovered, for a few minutes longer, until thickened slightly.

Strain: Place a fine mesh strainer over a large bowl and strain the braising liquid into the bowl. Return the braising liquid to the pan, then transfer the beef mixture to the bowl; cover and keep warm. Bring the braising liquid to a boil over high heat; continue to boil until reduced to desired thickness. Return beef mixture to braising liquid in pan, reduce heat to medium and continue to cook until beef mixture is heated through.

Thicken with a Corn Starch Slurry: A cornstarch slurry may be something you've done before that can work, but we don't recommend it. A cornstarch slurry does indeed magically thicken dishes at the end of cooking, but it also looks and tastes like you've put a matte filter on a glossy print, or in this case, a glossy sauce.

This beef bourguignon recipe stores well, even improving over time as the flavors mingle. But can you freeze beef bourguignon? Of course!

Whether refrigerating or freezing, refrigerate the stew covered in shallow containers to cool it down rapidly.

Refrigerating Leftovers: To store in refrigerator, cover tightly and refrigerate for up to 3 days.

Freezing Leftovers: Add cooled beef bourguignon to freezer-safe food storage containers, leaving 1/2 to 1 inch at the top of the container for expansion. Resealable freezer plastic bags can work too, if freezer space is tight. Cooling completely before freezing helps prevent freezer burn which happens when steam freezes on the tops and sides of containers.

What sets this Classic Beef Bourguignon Recipe apart from a traditional beef stew? Complex flavors.

Complex Flavor Profile: Don’t get the wrong idea – we love a basic beef stew. Sometimes no-frills cozy comfort food just hits the spot. But beef bourguignon isn’t a basic beef stew. Think of it as beef stew’s chic French cousin who wouldn’t be content to settle for jeans and a tee, even when just running errands. This class act doesn’t leave the house without jewelry, heels and lipstick. Simply seasoned beef and boiled veggies simply won’t do. Beef bourguignon builds layers of flavors with bacon, deeply browned meat, earthy mushrooms, and lush red wine. Sure, it’s still a beef stew – but it’s definitely not your average beef stew.

Lack of Starchy Ingredients: Less key, but still worth mentioning: beef bourguignon conspicuously lacks the potatoes or grains usually found in most beef stews’ list of ingredients.

Whether you’re making a standard beef stew or a fancier version like beef bourguignon, beef stew delivers a warm and welcoming homey food that most people find hard to resist! If you need more inspiration after making our Classic Beef Bourguignon Recipe, take a look at our collection of beef soup recipes for comfort classics you’ll love just as much.

Feeling inspired to tuck into even more homestyle meals? Check out our collection of classic comfort food recipes. It’s chock-full of soups, casseroles, and pot pies perfect for weeknights, potlucks, or lazy fall and winter weekends. Or check out our family dinner recipes for kid-friendly options the whole family will love.

Classic Beef Bourguignon Recipe

Prep time:50 min
Total time:2 hr 15 min
Ingredients:13
Servings:7
Calories per serving:400

Ingredient

6 slices thick-cut bacon, cut crosswise in 1/2-inch pieces (8 oz)
2 1/2 lb beef chuck roast, trimmed of visible fat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 large yellow onion, diced 1/2-inch (about 1 1/2 cups)
4 medium carrots, peeled and diced 1/2-inch (about 1 1/4 cups)
8 oz white mushrooms, sliced
1/4 cup Gold Medal™ All-Purpose Flour
2 cloves garlic, finely chopped
1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste
1 bottle (750 ml) dry red wine (such as Pinot Noir)
1 cup from 1 carton Progresso™ Classic Beef Broth
1 tablespoon fresh thyme leaves

Instructions

Step 1
Spray 5-quart Dutch oven or stockpot with cooking spray. Add bacon; cook over medium heat 9 to 12 minutes, until crisp. With slotted spoon, transfer bacon to paper towels to drain.

Step 2
Pat beef dry. Season with salt and pepper. Heat bacon drippings in pan over medium-high heat. Working in two batches, add beef to pan and cook each batch 6 to 8 minutes, turning once, until browned on two sides. Transfer to plate; cover and keep warm.

Step 3
Add onion, carrots and mushrooms to pan; cook over medium heat 8 to 10 minutes, stirring frequently, until mushrooms release liquid and begin to brown.

Step 4
Add flour, garlic and tomato paste; cook 1 minute longer, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to low; simmer 5 minutes.

Step 5
Stir in broth, thyme, beef and bacon; heat to boiling over high heat.

Step 6
Reduce heat to low; cover and simmer 1 hour to 1 hour 15 minutes, until beef is tender.

Recipe Tips

As the mushrooms release liquid, they deglaze the pan and then the mushrooms brown. It’s important to brown the mushrooms before adding additional ingredients to achieve the desired flavor and texture.
Top with chopped fresh flat-leaf parsley leaves for an extra pop of color and flavor.
To save time, opt for presliced mushrooms. Also, baby carrots can be cut crosswise in 1/2-inch pieces instead of using whole carrots. You will need 1 1/4 cups cut baby carrots.

Nutrition Facts

Calories
400
Total Fat
20g
Protein
34g
Total Carbohydrate
12g
Sugars
4g

Servings: 7

Serving Size: 1 Cup

Amount Per Serving Calories : 400

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	20g	30%
Saturated Fat	8g	38%
Trans Fat	1g	% Value Not Available
Monounsaturated Fat	8g	% Value Not Available
Polyunsaturated Fat	1g	% Value Not Available
Omega-3	0g	% Value Not Available
Cholesterol	95mg	32%
Sodium	660mg	28%
Total Carbohydrate	12g	4%
Dietary Fiber	2g	8%
Soluble Fiber	0g	% Value Not Available
Insoluble Fiber	1g	% Value Not Available
Sugars	4g	% Value Not Available
Protein	34g	% Value Not Available
Vitamin D	Value Not Available	8%
Calcium	Value Not Available	6%
Iron	Value Not Available	15%
Potassium	750mg	21%
Vitamin A	Value Not Available	120%
Vitamin C	Value Not Available	4%
Vitamin E	Value Not Available	4%
Thiamin	Value Not Available	15%
Riboflavin	Value Not Available	20%
Niacin	Value Not Available	50%
Vitamin B6	Value Not Available	40%
Folic Acid	Value Not Available	8%
Vitamin B12	Value Not Available	25%
Pantothenic Acid	Value Not Available	15%
Phosphorus	Value Not Available	35%
Magnesium	Value Not Available	10%
Zinc	Value Not Available	40%
Manganese	Value Not Available	10%
Selenium	Value Not Available	60%
Copper	Value Not Available	10%
Beta-Carotene	Value Not Available	% Value Not Available
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 0,
Fruit 0,
Other Carbohydrate ½,
Skim Milk 0,
Low-Fat Milk 0,
Milk 0,
Vegetable 1&½,
Very Lean Meat 0,
Lean Meat 1,
Medium-Fat Meat 3&½,
High-Fat Meat 0,
Fat 0,
Fruits 0c,
Vegetables 1c,
Grains 0oz-eq,
Meat & Beans 4oz-eq,
Dairy 0c,
Fats & Oils 0tsp

Carbohydrate Choice

Carbohydrate Choice1

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How To Make Beef Bourguignon