Beef Bourguignon is a beloved French stew known for its tender, fall-apart chunks of beef and rich red wine sauce. This recipe features carrots, onions, and mushrooms, slowly cooked in a sweet marsala and red wine sauce to create deep, delicious, and complex flavors. It is an exceptional family dinner that can be prepared entirely ahead of time, gaining flavor upon reheating.
Top Tip: This post includes instructions on how to make beef bourguignon using various cooking methods, including traditional oven, stovetop, and slow cooker. Enjoy!
About This Recipe
This is my unique twist on Julia Child’s famous beef bourguignon recipe. It is the best beef stew I have ever made, loved for its robust, layered flavors, succulent chunks of beef, and tender vegetables. It is versatile in ingredients and cooking methods – go the traditional route and cook it in the oven, simmer it low and slow on the stovetop, or toss it in the slow cooker. No matter what method you go with, I can guarantee it’s not as complicated as you think.
- Taste: Tender, melt-in-your-mouth beef absorbs the rich wine sauce and helps create a savory, meaty base. Fresh thyme and rosemary add underlying herby notes and caramelized onions, and Marsala wine adds just the right amount of sweetness.
- Difficulty: Easy to moderate. Even the slow cooker method has several key steps before the slow cooker is even turned on. Still, nothing is overly complicated, and each step is elemental in building the layers of flavor that make beef bourguignon so famous.
- Related Recipe: My family is obsessed with my Beef Barley Soup. We often swap the beef for lamb. The flavor is out of this world.
Table of Contents
What is Beef Bourguignon?
Beef Bourguignon, also known as Boeuf Bourguignon or Beef Burgundy, is a traditional French stew thought to originate from the Burgundy region in France since it is made with classic Burgundian flavors, such as a red wine sauce with mushrooms and small pearl onions.
About the Ingredients
Although this recipe requires more than just a few ingredients, they are all simple and easy to find (yay!) Listed below are notes and substitutions for key ingredients. You will find the printable recipe with measurements in the recipe card at the bottom of this page.
Beef: You want a cut of meat rich in connective tissue, collagen, and marbled fat. The best beef to use is a chuck roast. It’s flavorful and becomes very tender when cooked slowly. Possible substitutions include brisket or round roast.
Fresh herbs: This recipe includes sprigs of fresh thyme and rosemary tied together with kitchen twine to make a small herb bouquet or “bouquet garni.” This technique infuses the dish with its flavor and ensures uniform distribution throughout. More importantly, tying the herbs together makes it easy to remove once cooking is complete. It also prevents the dispersal of leaves and stems throughout the dish, which may not taste appealing.
Onion and garlic: Yellow onions and minced garlic are sautéed until softened, golden, and starting to caramelize. Taking the time to cook the onions thoroughly adds unmatched flavor.
Wine: This beef bourguignon recipe includes red wine and sweet marsala wine.
- Red Wine: The classic choice of red wine is Pinot Noir, but other red wine varieties from Burgundy can also be used. Merlot is a good alternative if you prefer a wine that is softer and fruitier, while Cabernet Sauvignon is strong and more intense.
- Sweet Marsala Wine: Marsala wine is not traditionally found in beef bourguignon (it’s Italian, after all), but I’ve been adding it since I first made this recipe in the early 2000s. Sweet Marsala wine enhances the stew’s rich flavors, adding a unique depth and complexity. Its sweetness balances the acidity of the tomatoes and the richness of the meat and broth, making the sauce velvety and delightfully aromatic.
Tomato Paste and Sun-dried tomatoes: Tomato paste is added for its rich tomato and umami flavor. It also helps thicken the gravy. Substitute with tomato sauce (the sauce will have a thinner consistency). Sun-dried tomatoes are intensely flavorful, rich, and tangy. They strengthen the overall tomato flavor.
Vegetables: This dish includes celery, carrots, mushrooms, and pearl onions. If you prefer not to include pearl onions, sauté an additional yellow onion.
Cornstarch and Water: The gluten-free alternative to using all-purpose flour. It’s purpose is to thicken the sauce. Use more or less to suit your preference. If you prefer flour, sprinkle the seared chunks of beef with approximately one-fourth cup before removing them from the skillet. Cook over medium heat until the raw flour is cooked off, then remove to a clean plate.
Optional Additions
- Bacon: Many versions of beef bourguignon include bacon for its smoky flavor. You can use thick-cut bacon, pancetta, or smoked sausage.
- Potatoes: Potatoes are a great addition if you’re hoping to make this an all-in-one meal. I recommend using Yukon gold or baby potatoes, which will likely hold up after extended cooking.
How to Make Beef Bourguignon
The key to developing layers of delicious and complex flavors begins by browning the beef in a large skillet or Dutch oven. It’s an essential step that should not be skipped, no matter which cooking method you choose. The onion and garlic are lightly caramelized to bring out their natural sweetness; the pan is deglazed with red wine (no stuck-on brown bits left behind); and finally, slow cooking.
Curious how to get even more flavor? Check out my tips below!
Slow Cooker
Cooking beef bourguignon in the slow cooker includes many of the same steps as the traditional oven and stovetop methods. The key difference is where it goes to cook slowly and for how long.
1. Prepare the beef. Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each).
2. Brown the beef. Heat the olive oil in a large skillet set over high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker and repeat until all of the meat has been browned.
3. Lightly caramelize the onions and garlic. Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Transfer to the slow cooker.
4. Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine. Transfer to the slow cooker.
5. Deglaze the pan and warm the wine sauce. Return the skillet to medium-high heat. Pour a small amount of the red wine into the skillet and scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and heat until warmed through.
6. Transfer to the slow cooker. Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture on top.
7. Cook. Cover and cook on low for 6-8 hours or high for 4 hours.
8. Add the pearl onions (if using): About 30 minutes before serving, stir in the pearl onions.
9. Thicken with cornstarch (optional): About 15 minutes before serving, stir in the cornstarch slurry—season with additional salt and black pepper to taste.
Traditional Oven
Traditionally, beef bourguignon starts on the stovetop in a large heavy-bottomed pot or Dutch oven, then finishes in an oven, cooking slowly until the meat is tender. This is a fantastic alternative to the slow cooker. You will need a 7.5-quart oven-safe Dutch oven (or larger).
1. Prepare the beef. Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).
2. Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine.
3. Brown the beef. Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.
4. Lightly caramelize the onions and garlic. Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions and garlic to a clean bowl and set aside.
5. Sauté the mushrooms. Add the mushrooms *plus two tablespoons of butter* and cook for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.
6. Deglaze. Increase the heat to high and add a small amount of the red wine into the pot. Scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and bring to a simmer.
7. Add the beef and vegetables. Add the seared beef, the bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.
8. Slowly cook. Bring to a simmer on the stovetop, then cover and transfer to the oven for approximately 2-3 hours. At the end of cooking, carefully stir in the cornstarch slurry to thicken.
Stovetop
Cooking beef bourguignon on the stovetop is the most hands-on method, from start to finish. Unlike transferring the stew to the oven or the slow cooker, cooking on the stovetop requires occasional checking and stirring. It’s my favorite method for lazy weekend cooking when I’m in no particular hurry to do much of anything.
1. Prepare the beef. Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).
2. Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine.
3. Brown the beef. Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.
4. Lightly caramelize the onions and garlic. Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions and garlic to a clean bowl and set aside.
5. Sauté the mushrooms. Add the mushrooms *plus two tablespoons of butter* and cook for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.
6. Deglaze. Increase the heat to high and add a small amount of the red wine into the pot. Scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and bring to a simmer.
7. Add the beef and vegetables. Add the seared beef, the bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.
8. Simmer. Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring every 10-20 minutes. At the end of cooking, carefully stir in the cornstarch slurry to thicken OR simmer uncovered until the desired thickness is reached.
Top Tips
- Marinate the beef. Several traditional versions of beef bourguignon call for marinating the beef chunks in red wine, with pearl onions, carrots, and a bouquet garni (a bundle of herbs). The process has two goals: tenderize the meat and infuse it with flavor before cooking. It’s best to do this in a glass bowl or ceramic dish.
- Sauté the mushrooms in butter. Before adding the mushrooms to the stew, sauté them in a couple tablespoons of salted butter until browned, but not so long that they’ve released all their water. You can add them to the pot at the same time as the rest of the vegetables or wait until the end of cooking. Adding them later keeps their texture and flavor distinct from the rest of the stew.
- Thicken the stew properly. Yes, we’re already helping the process with tomato paste and an (optional) cornstarch slurry. Still, if you find yourself with a stew that is too watery (particularly problematic when using the slow cooker), you may need to strain the beef and vegetables from the broth and boil the liquid down. This is the best way to preserve the flavor of the stew.
- Season with salt and pepper to taste. How much salt is needed will vary from one cook to another. Add according to your preference.
Frequently Asked Questions
Yes. Keep in mind that the flavor will not be the same. For an alcohol-free version, you can use non-alcoholic wine, beef broth, or a combination of grape juice and vinegar to mimic the wine’s acidity. I have not tried any of these variations personally.
Yes. It’s often recommended to let it sit overnight (in the refrigerator) to allow the flavors to develop and meld. Reheat the next day on the stovetop until warmed.
Yes. Lamb or venison would be fantastic for their rich, flavorful, and somewhat gamey taste.
Mashed potatoes, hands down. Short pasta or fresh French bread with butter are suitable alternatives, but mashed potatoes are the best choice. Balance the stew’s richness with a light salad.
RECIPE CARD
Beef Bourguignon Recipe
Ingredients
- 3 pounds lean chuck roast - chopped into 1-inch cubes and pat dry
- 1 teaspoon salt - plus more to season
- 1 teaspoon black pepper - plus more to season
- 3 tablespoon olive oil - divided
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 yellow onion - diced
- 5 cloves garlic - minced
- 3 cups red wine - i.e., Pinot Noir, Burgundy, or Merlot
- ½ cup sweet marsala wine
- 1 cup beef stock
- ½ cup tomato paste
- 6 carrots - chopped into 2-inch pieces
- 20 ounces cremini mushrooms - halved
- 4 stalks celery - chopped
- 1 (15-oz) can diced tomatoes
- ½ cup sun-dried tomatoes - chopped, optional
- 10 ounces pearl onions - optional
- fresh parsley - minced
- 1½ tablespoon cornstarch mixed with 2 tablespoons water - to thicken, optional
Instructions
Slow Cooker/Crockpot
- Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each).
- Heat the olive oil in a large skillet set over high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker and repeat until all of the meat has been browned.
- Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Transfer to the slow cooker.
- Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine and transfer them to the slow cooker.
- Return the skillet to medium-high heat. Pour a small amount of the red wine into the skillet and scrape up any browned bits. Then, add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and heat until warmed through.
- Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture on top.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Add the pearl onions about 30 to 60 minutes before serving.
- Thicken with cornstarch (optional) about 15 minutes before serving. Combine the cornstarch and cold water in a small bowl mixing well, then add it to the stew.
- Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.
Traditional Oven and Stovetop Instructions
- Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).
- Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine.
- Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.
- Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions to a clean bowl and set aside.
- Add the mushrooms and two tablespoons of butter and cook for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.
- Increase the heat to high and add a small amount of the red wine into the pot. Scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and bring to a simmer.
- Add the seared beef, the bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.
- Oven Method: Bring to a simmer, then cover and transfer the pot to the oven for approximately 2-3 hours. At the end of cooking, carefully stir in the cornstarch slurry to thicken.
- Stovetop Method: Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring every 10-20 minutes. At the end of cooking, carefully stir in the cornstarch slurry to thicken OR simmer uncovered until the desired thickness is reached.
- Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.
Jessica’s Notes
- Oven and Stovetop: You will need a 7.5-quart oven-safe Dutch oven (or larger).
- Slow Cooker: Use an 8-quart Crockpot (or larger).
- The best cut of beef is chuck roast, followed by brisket or round roast.
- Bundling the herbs, aka bouquet garni, is a technique that infuses the stew with flavor while preventing the dispersal of leaves and stems throughout the dish. It also makes it easy to remove at the end of cooking.
- Wine: Classic beef bourguignon recipes are made with Pinot Noir (or other red wine from the Burgundy region of France). Merlot is a good alternative if you prefer a wine that is softer and fruitier, while Cabernet Sauvignon is strong and more intense.
- Sweet Marsala Wine adds depth and complexity. It is an optional ingredient but highly recommended.
- Tomato paste is added for its rich tomato and umami flavor. It also helps thicken the gravy. Substitute with tomato sauce (the sauce will have a thinner consistency). Sun-dried tomatoes are intensely flavorful, rich, and tangy. They strengthen the overall tomato flavor.
- Pearl onions: Fresh or frozen can be added to this recipe. If you prefer not to include pearl onions, sauté an additional yellow onion.
- Cornstarch and Water: The gluten-free alternative to using all-purpose flour. It’s purpose is to thicken the sauce. Use more or less to suit your preference. If you prefer flour, sprinkle the seared chunks of beef with approximately one-fourth cup before removing them from the skillet. Cook over medium heat until the raw flour is cooked off, then remove to a clean plate.
- Alcohol-free beef bourguignon: Use non-alcoholic wine, beef broth, or a combination of grape juice and vinegar to mimic the wine’s acidity. I have not tried any of these variations personally, but I would expect the overall flavor to be quite different.
- Beef alternative: Lamb or venison would be fantastic for their rich, flavorful, and somewhat gamey taste.
- Bacon: Many versions of beef bourguignon include bacon for its smoky flavor. You can use thick-cut bacon, pancetta, or smoked sausage.
- Potatoes: Potatoes are a great addition if you’re hoping to make this an all-in-one meal. I recommend using Yukon gold or baby potatoes, which will likely hold up after extended cooking.
- Marinate the beef. Several traditional versions of beef bourguignon call for marinating the beef chunks in red wine, with pearl onions, carrots, and a bouquet garni (a bundle of herbs). The process has two goals: tenderize the meat and infuse it with flavor before cooking. It’s best to do this in a glass bowl or ceramic dish.
- Sauté the mushrooms in butter. Before adding the mushrooms to the stew, sauté them in a couple tablespoons of salted butter until browned, but not so long that they’ve released all their water. You can add them to the pot at the same time as the rest of the vegetables or wait until the end of cooking. Adding them later keeps their texture and flavor distinct from the rest of the stew.
- Thicken the stew properly. Yes, we’re already helping the process with tomato paste and an (optional) cornstarch slurry. Still, if you find yourself with a stew that is too watery (particularly problematic when using the slow cooker), you may need to strain the beef and vegetables from the broth and boil the liquid down. This is the best way to preserve the flavor of the stew.
- Season with salt and pepper to taste. How much salt is needed will vary from one cook to another. Add according to your preference.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Without a slow cooker, how could you adapt this recipe to oven cooking? Go thru all the steps on stovetop in a dutch oven, and put covered pot in oven at 325f for 2-3 hours? Your expertise insight would be appreciated.
Start by preheating your oven to 325°F (163°C) to mimic the low and slow cooking process of a slow cooker. Brown your beef in an oven-proof pot, like a Dutch oven, to develop flavor, then sauté the foundational vegetables such as onions and carrots, adding garlic for aromatic depth. After browning the meat and sautéing the vegetables, deglaze the pan with wine or broth to incorporate all the delicious, caramelized bits into your stew. Combine all ingredients, including liquids (wine and broth), herbs, and any additional vegetables specified in your recipe, into the pot. Cover it tightly with a lid or foil to prevent excessive evaporation, and bake in the preheated oven until the beef is tender, typically around 3 hours.
Oven cooking offers more direct heat, which can lead to less liquid evaporation compared to the slow cooker, so you might need to adjust the amount of liquid used in the recipe. If, after the cooking time, the sauce is too thin for your liking, you can thicken it by simmering it on the stove with the lid off until it reaches the desired consistency, or use a cornstarch slurry for quicker thickening.
Loved the instant pot beef stew!!! The star anise added so much to the overall taste, i think its a must for this recipe!
Great dish. I do like your recipes.
I do love a good beef bourguignon and this one looks mouth watering! Perfect comfort food!
Loved that it hit all the right notes!
This looks likes the perfect hearty meal and I can’t wait to make it for my family. I love that it is a slow cooker meal too.
This is such a well written post! I simply loved it. You have added amazing value to the content. I am a vegetarian so beef is out for me but I enjoyed reading it. Absolutely loved the photos!
Oh my gosh! This stew looks so tasty! We eat stew all year long here (in Arizona) because if we wait for the weather to cool off…well that day may never come! Pinning this one to try next time, thanks!
What a fabulous Sunday dinner idea! Love how hearty and tasty this looks!