Can I make this recipe ahead of time?

Yes. I often make it the day before, then gently reheat for dinner. The flavors deepen overnight and the texture improves.

What cut of beef is best?

Chuck roast or bottom round works well. They have enough connective tissue to become tender with long braising.

You can, but wine adds acidity and depth. If you skip it, use additional beef broth plus a tablespoon of red wine vinegar or balsamic to lift the sauce.

How do I keep mushrooms from getting soggy?

Sauté them separately until golden and just tender. Add them at the end to maintain texture. If you add them too early, they release liquid and make the sauce thinner.

Is Beef Bourguignon healthy?

It can be. Use leaner cuts, low-sodium broth, and reduce bacon to lower sodium and fat. Load the plate with vegetables and a modest portion of potatoes or pasta.

Easy Beef Bourguignon 2026 Cook That Dish

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut bacon, diced; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully); 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

A classic French beef stew that combines rich flavors with tender beef for a comforting meal, perfect for family gatherings.

Ingredients

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

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Instructions

Prepare the bacon base by heating a Dutch oven over medium heat, add diced bacon, and cook until crispy. Remove bacon and keep the fat in the pot.
Brown the beef cubes in the bacon fat, seasoning with salt and pepper until a crust forms. Remove and set aside.
Add sliced onions and carrots to the pot; cook until softened. Stir in tomato paste and garlic for a minute.
Sprinkle flour over vegetables and cook for 2 minutes. Pour wine slowly, scraping up browned bits from the bottom. Add beef broth and return beef and bacon.
Bring to a gentle simmer, cover, and braise in a 325°F oven for 2 to 2.5 hours until fork-tender.
During the last hour, sauté pearl onions and mushrooms in butter until tender. Add them to the stew after braising.
Let the dish rest before serving. Taste and adjust seasoning before serving over mashed potatoes or noodles with chopped parsley on top.

Notes

Use the best bacon for depth of flavor. This dish can be made ahead of time; the flavors deepen overnight.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Braising
Cuisine: French