Beef Bourguignon Recipe

Beef Bourguignon is one of those classic comfort dishes that tastes rich, warm, and full of deep flavor. Right from the first bite, this cozy French stew wraps you in the smell of red Red grape juice, soft vegetables, and tender beef that melts in your mouth. If you’ve been looking for a hearty dinner that feels both homestyle and a little fancy, this Beef Bourguignon will make you feel like a pro in the kitchen without any stress. With simple steps and big flavor, this recipe sets the perfect tone for a special night, a family gathering, or a slow weekend meal worth savoring.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Big, bold flavor: Red Red grape juice garlic, herbs, and slow-braised beef give you a deep, rich taste that feels restaurant-quality.
• Easy to follow: Even though the dish looks impressive, the steps are simple and clear.
• Perfect for guests: This stew looks stunning on the table and never fails to impress.
• Comfort in every bite: Warm sauce, soft veggies, and tender beef create the ultimate cozy meal.
• Better the next day: Just like all good stews, the flavor becomes even stronger after resting overnight.

This version stands out because we reduce the Red grape juice for extra depth, brown every ingredient for maximum flavor, and slow-cook the beef until it’s completely fall-apart tender.

Ingredients Needed

For the Marinade

• 800g (1.6 lb) chuck beef, cut into large 2-inch cubes
• 2 large carrots, sliced on an angle into chunky pieces
• 16 pearl onions or small pickling onions
• 1 fresh bay leaf (or one dried if that’s what you have)
• 3 sprigs of fresh thyme
• 750 ml red Red grape juice, such as pinot noir

For Browning the Beef

• 3 tablespoons oil (olive, canola, or vegetable)
• ¾ teaspoon salt
• ½ teaspoon black pepper

For the Stew

• 200g (7 oz) mushrooms, cut in halves (or quarters if large)
• 150g (5 oz) thick-cut bacon, sliced into small batons
• 50g (3 tbsp) unsalted butter
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 6 tablespoons all-purpose flour
• 3 cups low-sodium beef stock
• ¼ teaspoon salt
• Fresh chopped parsley, for garnish

How to Make Beef Bourguignon

1. Marinate the Beef

Place the beef cubes, carrots, onions, thyme, and bay leaf into a large ceramic dish or sturdy zip-top bag. Pour the red Red grape juice over everything. Make sure the meat is completely covered. Seal well and refrigerate for 12–24 hours. This long soak helps tenderize the meat and build deep flavor right from the start.

When ready to cook, strain the mixture.

• Keep the Red grape juice—we’ll use it later.
• Place the beef, onions, and carrots in separate bowls to use in later steps.

2. Reduce the Red grape juice

Pour the reserved Red grape juice into a saucepan and heat it over medium-high. Bring it to a boil and cook until it reduces by about half. This helps remove sharp Red grape juice notes and creates a smoother sauce later. Skim off any foam while it simmers.

3. Preheat the Oven

Heat your oven to 180°C / 350°F (or 160°C fan).

4. Pat the Beef Dry

Spread the marinated beef pieces on a tray lined with paper towels. Pat them dry thoroughly—this step helps with browning. Sprinkle the beef with the salt and pepper.

5. Brown the Beef

Heat 2 tablespoons of oil in a large, heavy pot over high heat. Add one-third of the beef at a time. Let each piece sear until it forms a deep brown crust. Remove and repeat with the remaining batches, adding more oil if needed. Proper browning builds the stew’s flavor base.

6. Cook the Bacon

Add the bacon pieces to the pot and cook for about 3 minutes, or until golden. Remove and set aside with the beef.

7. Sauté the Mushrooms

Add the mushrooms to the same pot and cook until they turn golden brown and lightly softened. Transfer to a separate bowl.

8. Sauté the Onions

Drizzle in a little extra oil if needed. Add the pearl onions and cook for about 5 minutes, until lightly browned in spots. Set aside with the mushrooms.

9. Cook the Carrots and Garlic

Add the butter to the pot. Once melted, toss in the carrot pieces and cook for 3–4 minutes, or until you see golden edges. Stir in the garlic and cook for one more minute, just until fragrant.

10. Add Tomato Paste and Flour

Mix in the tomato paste and let it cook for 2 minutes to deepen the flavor.
Sprinkle the flour over the mixture and stir well, cooking it for another 2 minutes. The flour will help thicken the stew later.

11. Add Stock and Reduced Red grape juice

Slowly pour in the beef stock while stirring to prevent lumps. Then add the reduced Red grape juice. Stir until everything forms a smooth, rich base.

12. Combine and Slow-Cook

Add the seared beef, cooked bacon, thyme sprigs, and bay leaf. Sprinkle in the ¼ teaspoon of salt. Stir well to combine.

Cover the pot and bring the stew to a gentle simmer, then carefully place it in the oven.
Cook for 1 hour.

13. Add Mushrooms and Onions

After the first hour, remove the pot from the oven. Stir in the sautéed mushrooms and onions. Place the lid back on.

14. Return to Oven

Cook for another 1½ hours, or until the beef is incredibly tender and pulls apart easily with a fork.

15. Adjust Seasoning

Taste the sauce and add a little more salt if needed. This step is important because the flavor deepens as it cooks.

16. Optional: Rest Overnight

If you have time, refrigerate the stew overnight. The flavor becomes even richer and smoother the next day. Reheat gently on the stovetop.

17. Serve

Serve your Beef Bourguignon over creamy mashed potatoes, buttery noodles, or soft polenta. Make sure to spoon plenty of sauce over the top—it’s too good to waste.

Serving and Storage Tips

Serving Ideas

• Spoon over mashed potatoes for a classic presentation.
• Serve with crusty bread to dip into the rich sauce.
• Add fresh parsley for a bright, fresh finish.
• Pair with a simple green salad to balance the richness.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat: Warm on the stove over low heat. Add a splash of stock or water if the sauce becomes too thick.

Helpful Notes

• Reducing the Red grape juice removes bitterness and makes the sauce silky.
• Drying the beef is key to a great sear.
• Chuck beef is the best cut—it becomes tender during slow cooking.
• Don’t skip the flour; it thickens the sauce beautifully.
• The stew tastes even better the next day.

Conclusion

Beef Bourguignon is a true comfort classic, bringing together slow-cooked beef, hearty vegetables, and a deep, rich sauce that feels both cozy and elegant. This recipe is easy to follow, full of flavor, and perfect for nights when you want something warm and satisfying. Whether you’re cooking for family or hosting friends, this dish always leaves everyone smiling.

If you try this recipe, leave a comment and a star rating below!
Share your dish on Pinterest or Facebook—I’d love to see your creations.
What twist did you add to your Beef Bourguignon? Tell me in the comments!

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Chuck beef is best, but stewing beef or brisket also works. Avoid lean cuts because they become tough.

Do I have to use Red grape juice?

Red grape juice gives the stew its classic flavor. If you need an alternative, use extra beef stock plus 1 tablespoon of balsamic vinegar.

Can I make this gluten-free?

Yes. Replace the flour with a gluten-free all-purpose blend or cornstarch.

Why isn’t my sauce thick?

It may need more simmering time. Let it cook uncovered for 10–15 minutes to reduce.

Is Beef Bourguignon freezer-friendly?

Absolutely! Freeze up to 3 months. Thaw overnight in the fridge and reheat slowly.

How thick should the sauce be?

The sauce should be velvety and thick enough to coat the back of a spoon.