I made beef bourguignon for the first time expecting it to be way over my skill level.
It wasn’t. It just takes time, and almost all of that time is the oven doing the work while I do something else entirely.
Tender beef, a deep red wine sauce, and mushrooms and pearl onions throughout. This dish earned its reputation, and it’s more doable than you’d think.
Why This Recipe Works
Searing the beef in batches before braising builds a deep, savory crust that becomes the foundation of the entire sauce.
Cooking bacon first and using that rendered fat to sear the beef adds another layer of flavor most simplified versions skip entirely. 🍷
A long, slow braise in the oven breaks down the beef until it’s fork-tender, while the wine reduces into a rich, glossy sauce that coats everything in the pot.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Beef chuck, cut into chunks | 3 lbs |
| Bacon, diced | 6 oz |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| Carrots, sliced | 2 medium |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Tomato paste | 1 tbsp |
| All-purpose flour | 2 tbsp |
| Dry red wine (Burgundy or Pinot Noir) | 3 cups |
| Beef broth | 2 cups |
| Bay leaves | 2 |
| Fresh thyme sprigs | 4 |
| Pearl onions, peeled | 1 cup |
| Cremini mushrooms, halved | 1 lb |
| Fresh parsley, chopped | for topping |
A wine you’d actually enjoy drinking makes a real difference here, since its flavor concentrates significantly as the dish cooks.
Tools You’ll Need
- Large Dutch oven
- Tongs
- Cutting board and knife
- Wooden spoon
- Small skillet, for the mushrooms and pearl onions
Pro Tips
1. Pat the beef completely dry before searing. Any surface moisture steams the meat instead of browning it, and that browning is where most of the flavor comes from.
2. Sear in small batches, don’t crowd the pot. Overcrowding drops the temperature and prevents that deep, even crust from forming.
3. Cook the bacon first and use the rendered fat for searing. This adds a subtle smokiness that plain oil just can’t replicate.
4. Let the wine reduce properly before adding broth. This concentrates the flavor and helps burn off some of the sharper alcohol taste.
5. Sauté the mushrooms and pearl onions separately, then add them near the end. Cooking them the whole time in the braise can leave them overly soft and washed out in flavor.
Substitutions and Variations
- No red wine on hand: Use additional beef broth with a splash of balsamic vinegar, though the flavor will be noticeably different from the classic version.
- Slow cooker version: Sear the beef and bacon on the stovetop first, then transfer everything to a slow cooker on low for 7 to 8 hours.
- Frozen pearl onions: These work well and save time on peeling, just thaw them before adding.
- Different mushrooms: A mix of cremini and button mushrooms both work interchangeably here.
- Lighter version: Reduce the bacon slightly and skim extra fat from the sauce before serving.
- Instant Pot version: Sear using the sauté function, then pressure cook on high for 45 minutes with a natural release.
Make Ahead Tips
This dish is genuinely better the next day, once the flavors have had time to fully develop and meld together.
Make it up to 3 days ahead, store it covered in the fridge, and reheat gently on the stovetop before serving.
How to Make It
- Preheat your oven to 325°F.
- Cook the bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Season the beef with salt and pepper. Sear in batches in the bacon fat, about 3 minutes per side, until deeply browned. Remove and set aside.
- Add the carrots and onion to the pot. Cook for 5 minutes, until softened.
- Add the garlic and tomato paste, cooking for 1 minute.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes to reduce slightly.
- Add the beef broth, bay leaves, and thyme. Return the beef and bacon to the pot.
- Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until the beef is fork-tender.
- Meanwhile, sauté the pearl onions and mushrooms in a small skillet until golden. Stir them into the pot during the last 20 minutes of cooking. Remove the bay leaves and thyme sprigs, then top with fresh parsley before serving.
Nutrition and Diet Notes
Here’s roughly what you’re working with per serving (recipe serves 8):
- Calories: about 460
- Protein: about 36g
- Fat: about 24g
For a lighter version, reduce the bacon slightly and skim any excess fat from the top of the sauce before serving.
What to Serve It With
- Creamy mashed potatoes or buttered egg noodles to soak up the sauce
- Crusty French bread on the side
- A simple green salad with a light vinaigrette to balance the richness
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
This dish freezes exceptionally well. Store in a freezer-safe container for up to 3 months, and thaw overnight in the fridge before reheating.
FAQ
Do I need to use an expensive wine?
No, but use one you’d actually enjoy drinking. The flavor concentrates significantly during cooking, so a wine you don’t like to begin with won’t improve.
Can I make this without bacon?
Yes, though it adds a nice depth of flavor. If skipping it, sear the beef in a couple tablespoons of oil instead.
Why is my sauce too thin?
This can happen if the wine wasn’t reduced enough before adding broth, or if the braise didn’t cook long enough for the sauce to concentrate. Simmer uncovered for a bit longer if needed.
Can I make this in a slow cooker instead of the oven?
Yes, sear everything on the stovetop first, then transfer to a slow cooker on low for 7 to 8 hours.
Can I make this ahead for a dinner party?
Yes, it’s actually recommended, since the flavor improves significantly after resting overnight in the fridge.
Wrapping Up
This dish proved that some of the most impressive meals are really just about patience, not complicated technique.
It takes time in the oven, but almost none of that time requires you to actually be standing over the stove.
If you make this, come back and tell me what wine you used, or how you served it. Mashed potatoes? Noodles? Straight out of the pot? 🍷
I’d love to hear how yours turned out.
