About This Beef Bourguignon

This Beef Bourguignon is rich, luxurious, and superrr savory — a slow-braised French beef stew inspired by both Julia Child and Ina Garten. I combined my favorite elements from each recipe (plus a few of my own touches) to make a version that’s incredibly flavorful, fall-apart tender, and perfect for cozy weekends or special occasions. Serve it over creamy parmesan polenta, mashed potatoes, buttered noodles, or with warm crusty bread… it is BEYONDDD!

Why You’ll Love It

Ultra-tender beef that melts in your mouth
Deep, layered flavor from wine, cognac, bacon & herbs
A special-occasion dish that reheats beautifully
Perfect for weekends, holidays, or make-ahead entertaining
Pairs with so many sides — polenta, potatoes, peas, bread

Ingredients You’ll Need

Chuck roast cut into cubes
Bacon
Carrots, onions, garlic
Cognac & a full bottle of red wine
Beef stock & tomato paste
Pearl onions & mushrooms
Fresh thyme, bay leaf, salt & pepper

How to Make It

Start by crisping the bacon, then searing the beef cubes in batches to develop a deep brown crust — this is where all the flavor begins. After sautéing the vegetables, add tomato paste and deglaze the pot with cognac (flambéing optional but fun). Add wine, stock, herbs, and return everything to the pot to braise low and slow in the oven until the beef is incredibly tender.
While the stew finishes, cook the pearl onions and mushrooms separately for the best texture — then fold them into the stew right before serving. It’s even better the next day.

Tips for Success

Dry the beef well before searing
Don’t crowd the pot when browning
Use a wine you’d actually drink
Better the next day — the flavors deepen overnight
Serve with something creamy or starchy to catch the sauce

Frequently Asked Questions

Can I make this ahead?
Yes — Beef Bourguignon is even better on day two. Refrigerate overnight, skim the fat, and gently reheat.

Can I freeze Beef Bourguignon?
Absolutely. Freeze for up to 3 months. Thaw and reheat gently on the stove.

Do I have to flambé the cognac?
No — it just burns off alcohol quickly. You can skip it and simmer instead.

What wine works best?
Pinot noir, Burgundy, or any dry red you enjoy drinking.

My stew seems thin — how do I thicken it?
Simmer uncovered on the stove for 10–20 minutes until reduced to your liking.

Do I need pearl onions AND mushrooms?
You don’t need both, but the combination is classic and tastes incredible.

What to Serve With

Creamy parmesan polenta
Mashed potatoes
Crusty no-knead bread
Buttered peas
Roasted carrots or asparagus

More Recipes You’ll Love

Beef Bourguignon

Yield: 6-8

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Ingredients

Stew

3 lbs Chuck, cut into 2 inch cubes
12 oz bacon, sliced thinly
3 tablespoons olive oil
1 lb carrots, peeled and sliced
2 medium yellow onions, peeled and diced
4 cloves of garlic, minced
1 sprig of thyme or 1/2 tsp dried
Kosher salt
Freshly ground black pepper
1/2 cup cognac
1 bottle of a good red wine, like a pinot noir
4 cups beef stock
2 tablespoons tomato paste
1 bay leaf

Braised Onions

18-24 white pearl onions, peeled
1 ½ tablespoons butter
1 ½ tablespoons olive oil
1/3 cup beef stock
Salt & freshly ground black pepper
1 bay leaf
1 sprig of thyme

Sautéed Mushrooms

1 lb cremini mushrooms, stems discarded and caps sliced
2 tablespoons butter
1 tablespoon olive oil
kosher salt

Instructions

Stew

Adjust oven rack to lower middle position and preheat oven to 325°F
Dry beef cubes with paper towel and sprinkle with salt and freshly ground black pepper. Set aside.
Heat oil in a large Dutch oven over medium heat. Add the bacon and cook until crispy, stirring occasionally. Use slotted spoon to remove and place in a large bowl.
Add the beef in batches to the dutch oven over medium-high heat. Cook until browned on all sides, and then remove and place in the bowl with the bacon. Finish browning the remaining batches. Do not crowd the pan, doing so will prevent proper browning.
Add the carrots and chopped onions to the pot that you just removed the beef from. Cook over medium heat until lightly browned, stirring frequently. Add the garlic and stir for a couple of minutes or until fragrant. Add the tomato paste and stir until combined and has darkened in color.
Pour in the cognac and ignite with match or grill igniter to burn off the alcohol. STAND BACK when you go to light it, the flames will go up very quickly! Once the flames subside, add the beef and bacon back into the pot along with any juices. Sprinkle flour over beef and toss to coat. Continue cooking over medium heat while stirring occasionally until a dark fond forms on the bottom of the pot, about 5 minutes.
Pour a cup of wine into the pot to deglaze, scraping the bottom to release any of the brown bits. Add the rest of the wine, and the beef broth. The beef should be covered. Add in the thyme and bay leaves and bring to a simmer. Cover the pot with a tight-fitting lid and place in the oven for 3-4 hours or until the meat is very tender when pierced with a fork. When done, I like to cool to room temperature and then refrigerate overnight. Then on the day I am serving, I will remove the fat, and then heat the pot back up on the stove.

Onions & Mushrooms

Before serving:
In a large non-stick pan, add 1 ½ tablespoons of butter, and 1 ½ tablespoons of oil until bubbling over medium-high heat. Lower the heat to medium and then add the onions and sauté them for about 10 minutes. Occasionally gently roll them around to get even browning.
Add in the 1/3 cup of beef broth, thyme sprigs, bay leaf, and a dash of salt and pepper. Cover the pan and simmer for about 30 minutes or until the onions are tender and the liquid has evaporated. Remove the thyme and bay leaf and relocate the onions to a bowl.
In the same pan, melt another 2 tablespoons of butter, and 1 tablespoon olive oil over medium heat. Add the mushrooms and sauté until lightly browned. Remove, and then add the onions and the mushrooms both to the stew and gently fold them in.
Serve the beef bourguignon over creamy parmesan polenta along with some buttered peas and some crusty buttered bread for scooping. Mashed potatoes and noodles are excellent as well!