Classic Beef Bourguignon Boeuf Bourguignon Recipe

Beef Bourguignon (Boeuf Bourguignon) is a classic French beef stew made with tender slow-cooked beef, bacon, mushrooms, carrots, onions and a rich red wine gravy. This comforting recipe can be made in the oven, on the stove, in an Instant Pot or in a slow cooker, with a lighter variation included for those who want a slimming-friendly option.

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French Beef Bourguignon in a shallow cast iron casserole

Posted December 2016, Updated November 2019

If one dish truly defines comfort food, it has to be classic Beef Bourguignon. This deeply flavoured French beef stew is hearty, elegant and wonderfully satisfying. The beef is browned first for extra flavour, then slowly cooked until meltingly tender in a savoury sauce made with red wine, beef stock, tomato paste, herbs and vegetables.

Beef Bourguignon may sound like a restaurant dish, but it is very achievable at home. The key is to choose the right cut of beef, take the time to brown it properly, and let the stew cook gently until the meat is soft enough to cut with a spoon. Serve it with creamy mashed potatoes, rice, noodles or pasta to soak up every drop of the rich gravy.

What is Beef Bourguignon?

Beef Bourguignon, also known as Boeuf Bourguignon, Burgundy Beef or Bœuf à la Bourguignonne, is a traditional French stew. The dish gets its name from Burgundy, a region known for wine, because the beef is typically cooked with red wine and stock. The stew also commonly includes bacon, carrots, pearl onions or shallots, mushrooms and a bouquet garni.

In many traditional recipes, the mushrooms and shallots are cooked separately before being added near the end. This keeps their flavour and texture distinct. If you do not enjoy whole shallots or pearl onions, you can leave them out, but the mushrooms are well worth keeping because they add earthiness and depth to the sauce.

If you prefer a meat-free version, a mushroom bourguignon follows the same idea and uses mushrooms as the main ingredient. It cooks more quickly while still offering a rich, savoury flavour.

Which Beef Cut to Use

Choose a cut of beef that is suitable for slow cooking. Braising steak, stewing beef, chuck steak and brisket are all good options for Beef Bourguignon. These cuts contain connective tissue that breaks down during long, gentle cooking, giving you tender beef and a richer sauce.

Before browning the beef, pat it dry with kitchen paper and season it well with salt and pepper. Moisture on the surface of the meat can prevent proper browning, so this step matters. Sear the beef in batches in a hot pan until it has a deep golden colour on all sides. Do not overcrowd the pan, as this will make the meat steam rather than brown. Scrape the browned bits from the base of the pan into the sauce, because they add a great deal of flavour.

Choose the Right Wine

Some Beef Bourguignon recipes use a full bottle of red wine, which creates a very dark and intense sauce. This version uses one cup of red wine and three cups of rich beef stock, giving the stew balance without overwhelming the other ingredients.

Use a red wine you would be happy to drink. Avoid very cheap cooking wines, which can taste sharp or acidic after cooking. A good Burgundy is traditional, but Merlot or a smooth red blend also works well. The wine should add warmth, depth and complexity to the gravy rather than dominate it.

Slimming Variation

The classic version of Boeuf Bourguignon contains wine, butter, oil and bacon. If you want a lighter version, a few simple swaps can reduce the overall Syn value while still keeping the dish rich and satisfying. The slimmed-down version contains around 10 Syns for the whole recipe, which works out at approximately 2 to 4 Syns per serving depending on whether you serve 6 or 8 portions.

Replace butter and oil with a low-calorie cooking spray.
Trim all visible fat from the beef before cooking.
Use lean back bacon with the fat removed.
Reduce the red wine from 1 cup (250ml) to 1/2 cup (125ml), using extra beef stock to make up the liquid.

Beef Bourguignon Step by Step

STEP 1. Preheat the oven to 160C (325F). Cut the beef into large chunks, pat it dry with kitchen paper and season with salt and pepper. Prepare the shallots by placing them in a bowl, covering them with boiling water and leaving them for a few minutes. Peel off the skins and trim the root ends, or use ready-peeled frozen pearl onions if preferred.

STEP 2. Pan-fry the bacon in a large lidded casserole dish or Dutch oven. Cook for a few minutes until lightly coloured, then remove with a slotted spoon and set aside.

STEP 3. Sear the beef in the hot pan in batches until browned all over. Set the beef aside. Deglaze the pan with a little beef stock, scraping up the browned bits from the base, then add this liquid to the beef.

STEP 4. Add a little butter to the pan and sauté the onion and carrots for about 5 minutes, until they begin to soften.

STEP 5. Stir in the flour and cook for a couple of minutes, mixing well so it coats the vegetables.

STEP 6. Return the beef and bacon to the casserole. Add the red wine, beef stock and tomato paste. Add the bouquet garni, bring the stew to a simmer, cover and transfer to the oven.

STEP 7. Cook for 70 minutes, then prepare the shallots and mushrooms while the stew continues to develop flavour.

STEP 8. Heat butter in a frying pan and cook the shallots over low heat for about 10 minutes, until lightly caramelised. Set aside.

STEP 9. Add the garlic to the same frying pan and cook briefly until fragrant. Add the mushrooms and sauté for about 5 minutes, until nicely coloured.

STEP 10. Carefully remove the casserole from the oven and stir in the shallots and mushrooms. Cover and cook for another 30 to 50 minutes, until the beef is perfectly tender.

STEP 11. Remove and discard the bouquet garni. Taste the sauce and adjust the seasoning with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes, rice, noodles or pasta.

Beef Bourguignon served over mashed potatoes in a bowl

Instant Pot Method

STEP 1. Heat the oil in the pressure cooker using the Sauté function. Brown the beef in batches until well coloured, then set aside.

STEP 2. Add the bacon and cook until lightly browned. Remove and set aside.

STEP 3. Deglaze the pot with a little beef stock, scraping the base well. Add the onion, carrots and shallots, then sauté for 5 minutes.

STEP 4. Stir in the flour, then add the beef, bacon, wine, stock, bouquet garni and tomato paste.

STEP 5. Secure the lid, set the vent to sealing and cook on High Pressure for 30 minutes.

STEP 6. Allow the pressure to release naturally for 10 minutes. Meanwhile, fry the mushrooms and garlic in a separate pan for about 10 minutes.

STEP 7. Release the remaining pressure, remove the bouquet garni and stir in the mushrooms. If the sauce needs thickening, select Sauté and simmer with the lid off for about 10 minutes.

Slow Cooker Instructions

STEP 1. Cut the beef into large chunks, pat dry with kitchen paper and season with salt and pepper.

STEP 2. Pan-fry the bacon in a large casserole dish or Dutch oven until lightly coloured, then set aside.

STEP 3. Sear the beef in batches until browned on all sides. Deglaze the pan with a little stock and keep the browned juices for the stew.

STEP 4. Add butter to the pan and sauté the onion, shallots and carrots for 5 minutes.

STEP 5. Stir in the flour and cook for a couple of minutes.

STEP 6. Return the beef and bacon to the pan. Add the wine, stock, tomato paste and bouquet garni, then bring to a simmer.

STEP 7. Transfer everything to the slow cooker. Cook on Low for 8 hours or on High for 6 hours, until the beef is tender.

STEP 8. Remove and discard the bouquet garni. Taste the sauce and season with salt and pepper.

STEP 9. Just before serving, heat butter in a frying pan. Add garlic and cook until fragrant, then add the mushrooms and sauté for about 10 minutes.

STEP 10. Serve the Beef Bourguignon over mashed potatoes, pasta or rice, with the mushrooms on top and parsley as a garnish.

Recipe Tips and FAQs

Bouquet garni: You can make your own with celery, bay leaf, thyme and parsley stalks tied together with string, or use a prepared bouquet garni.
Serving suggestions: Mashed potatoes are ideal for soaking up the red wine gravy. Rice, noodles and pasta are also excellent choices.
How long does it keep in the fridge? Beef Bourguignon keeps well for 3 to 4 days in the fridge. The flavour often improves as it rests.
Can I freeze Beef Bourguignon? Yes. Cool it completely, portion it into freezer-safe containers, label and freeze for up to three months. Thaw overnight in the fridge and reheat until bubbling hot before serving.