Authentic Beef Bourguignon Recipe for Rich Flavor

This authentic beef bourguignon is one of my all-time favorite comfort dishes—rich, hearty, and deeply flavorful. Tender beef slowly braised in red wine, aromatic herbs, and vegetables creates a sauce so luxurious and savory that it feels like pure comfort in a bowl. I love making this dish on a cozy weekend when I can let it simmer away, filling my kitchen with incredible aromas that promise something special.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a restaurant-worthy meal. The slow cooking tenderizes the beef until it melts in my mouth, while the red wine, herbs, and vegetables build layers of deep, complex flavor. It’s the kind of dish that tastes even better the next day, and it pairs beautifully with mashed potatoes, noodles, or a warm baguette to soak up every bit of that sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 1/2 lbs beef chuck, cut into 2″ pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper

Directions

1. I start by patting the beef pieces dry with paper towels and seasoning them generously with salt and pepper.
2. In a large Dutch oven, I melt 2 tablespoons of butter over medium-high heat and brown the beef in batches, making sure not to overcrowd the pan. Once browned, I transfer the beef to a plate and set it aside.
3. In the same pot, I add another tablespoon of butter along with the chopped onion and carrots. I cook for about 5 minutes until they start to soften and develop some color.
4. I stir in the minced garlic and cook for another 30 seconds until fragrant.
5. I add the tomato paste and cook for about 2 minutes, stirring to coat the vegetables.
6. I sprinkle the flour over the mixture, stirring well to form a roux that will help thicken the sauce later.
7. I slowly pour in the red wine while scraping up any browned bits from the bottom of the pot—they hold so much flavor.
8. I add the beef stock and the Better than Bouillon, stirring until everything is well combined.
9. I return the browned beef to the pot along with any juices that collected on the plate.
10. I toss in the thyme sprigs and bay leaves, bring the mixture to a simmer, then cover and reduce the heat to low. I let it cook gently for about 2½ to 3 hours, stirring occasionally, until the beef is fork-tender.
11. About 20 minutes before the beef is done, I melt the remaining tablespoon of butter in a separate skillet over medium heat.
12. I add the mushrooms and sauté for 5–6 minutes until golden brown. I add the pearl onions and cook for another 3 minutes.
13. Once the beef is tender, I stir the sautéed mushrooms and onions into the pot. I taste and adjust the seasoning with more salt and pepper if needed.
14. I simmer for another 10 minutes to let the flavors meld before serving.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 30 minutes to prepare and 3 hours to cook, so I set aside about 3½ hours total for the best results.

Variations

When I want to make it slightly lighter, I use half wine and half beef stock. I’ve also made this recipe in a slow cooker—after browning everything, I transfer it to the slow cooker and let it cook on low for 8 hours. For a richer sauce, I stir in a small pat of butter just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it slowly on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. This dish also freezes beautifully; I portion it out and freeze it for up to 3 months, then thaw overnight in the fridge before reheating.

FAQs

What type of wine should I use?

I prefer Burgundy, Pinot Noir, or another bold, dry red wine—they give the best depth of flavor.

Can I make this ahead of time?

Yes, it actually tastes better the next day as the flavors deepen overnight.

Can I use a different cut of beef?

Yes, brisket or beef short ribs also work well for this recipe.

How can I thicken the sauce more?

I let it simmer uncovered for a few extra minutes or add a bit more flour in the early stage.

Can I cook it in a slow cooker?

Yes, after browning the meat and vegetables, I transfer everything to a slow cooker and cook on low for 8 hours.

What can I serve with beef bourguignon?

I love it with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

Do I need to use pearl onions?

They add a traditional touch, but I can use regular chopped onions if I prefer.

Can I use chicken broth instead of beef stock?

Yes, but the flavor won’t be as rich and deep.

How do I know when the beef is done?

It should be tender enough to pull apart easily with a fork.

Can I make it without wine?

I can replace the wine with more beef stock, but the wine adds a signature flavor that makes the dish special.

Conclusion

This authentic beef bourguignon is one of my favorite dishes to make when I want something comforting, elegant, and deeply flavorful. I love how the slow cooking brings out the richness of the beef and wine, creating a sauce that’s silky and full of depth. It’s the kind of meal that feels like a labor of love—and every bite is absolutely worth it.

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