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Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Nothing beats a slow-simmered Boeuf Bourguignon—tender beef braised in red wine with rich aromatics and hearty vegetables. This is comfort food at its finest, and it’s easier to make than you think.

Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Credit Alberto Conde Kitchen in the Med

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Table of Contents

What I Like About this Recipe

  • Rich, deep flavor from slow braising.

  • Perfectly tender beef that melts in your mouth.

  • Authentic French experience in your own kitchen.

  • Great for leftovers—it tastes even better the next day.

What is this recipe?

A classic French beef stew braised in red wine with bacon, onions, carrots, and mushrooms, infused with thyme and garlic for a luxurious depth of flavor.

Where does it come from?

Boeuf Bourguignon hails from the Burgundy region of France, a place known for its world-class wines and rich culinary traditions. Originally a peasant dish, this slow-cooked stew became a French classic, famously refined by Julia Child. Today, it remains a favorite in bistros worldwide.

Ingredients

1. Clean celery, leeks, bay leaves and one shallot onion
1. Clean celery, leeks, bay leaves and one shallot onion
2. Fresh parsley
2. Fresh parsley
3. Fresh thyme
3. Fresh thyme
4. Carrots
4. Carrots
5. Peppercorns
5. Peppercorns
6. 2 cloves
6. 2 cloves
7. Salt
7. Salt
8. Burgundy wine (I had a decent Bourdeaux, so I used it)
8. Burgundy wine (I had a decent Bourdeaux, so I used it)
9. Burgundy wine (I had a decent Bourdeaux, so I used it)
9. Burgundy wine (I had a decent Bourdeaux, so I used it)
10. Burgundy wine (I had a decent Bourdeaux, so I used it)
10. Burgundy wine (I had a decent Bourdeaux, so I used it)
11. Add Brandy for as special touch!
11. Add Brandy for as special touch!

For the Marinade:

  • 3 cups (710 ml) dry red wine (Burgundy or Pinot Noir)

  • 5 oz Brandy

  • 2 cloves garlic, minced

  • 1 onion, sliced

  • 1 carrot, sliced

  • 1 bouquet garni (thyme, bay leaf, and parsley tied together)

  • 3 lbs (1.36 kg) beef chuck or brisket, cut into 2-inch chunks

For the Beef & Sauce:

  • 6 oz (170 g) bacon, chopped

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 2 carrots, sliced

  • 2 tbsp tomato paste

  • 2 tbsp all-purpose flour

  • 2 cups (475 ml) beef stock

  • 1 tbsp Worcestershire sauce

  • Salt & black pepper, to taste

For the Garnish:

  • 8 oz (225 g) pearl onions, peeled

  • 8 oz (225 g) mushrooms, quartered

  • 2 tbsp butter

  • 1 tbsp olive oil

Instructions

Step 1: Cut the cuck steak and prepare the marinade

1. Chuck Steak Cut
1. Chuck Steak Cut
2. Chuck Steak Cut
2. Chuck Steak Cut
3. Cutting Chuck Steak
3. Cutting Chuck Steak
4. Cutting Chuck Steak
4. Cutting Chuck Steak
5. Cutting Chuck Steak
5. Cutting Chuck Steak
6. Cutting Chuck Steak
6. Cutting Chuck Steak
7. Chuck Steak Cut in equal sized portions
7. Chuck Steak Cut in equal sized portions
  1. Cut the chuck steak into large 2-inch (5cm) cubes.
  2. Wash the celery and leeks thoroughly with water since they usually have some dirt.
  3. Cut the celery and leeks into large chunks.
  4. Cut the shallot, add thyme and parsley .
  5. Cover in wine, add diced garlic, and mix well.
  6. Cover and marinate in the fridge overnight.
1. Wash the celery and leek
1. Wash the celery and leek
2.Cut the celery in large chunks
2.Cut the celery in large chunks
3. Cut the leek in large chunks
3. Cut the leek in large chunks
4. Slice the shallot in large pieces
4. Slice the shallot in large pieces
5. Add thyme, peppercorns, cloves and parsley
5. Add thyme, peppercorns, cloves and parsley
6. Cover in Wine
6. Cover in Wine
7. Mix it well with your hands
7. Mix it well with your hands
8. Add the diced garlic and brandy
8. Add the diced garlic and brandy

Step 2: Remove the beef and cook the marinade

  1. Remove the beef after marinating for 24 hours and place the remaining marinade in a pot.
  2. Cook for 20 minutes to concentrate the flavors
1. After Marinating Take Out the Beef
1. After Marinating Take Out the Beef
2. After Marinating and Removing the Beef Place in a Pot
2. After Marinating and Removing the Beef Place in a Pot
3. After Marinating and Removing the Beef Place in a Pot
3. After Marinating and Removing the Beef Place in a Pot
4. Remove Impurities from the Stew
4. Remove Impurities from the Stew
5. Remove Impurities from the Stew
5. Remove Impurities from the Stew
6. Remove Impurities from the Stew
6. Remove Impurities from the Stew

Step 3: Pat dry and season the beef

  1. While the marinade is cooking, place the beef on paper towels on an oven rack.
  2. Cover with paper towels and gently pat the meat dry with your hands.
  3. Afterward, season with salt and pepper and wait until the marinade is done.
1. After Marinating Place the Beef on Kitchen Towels
1. After Marinating Place the Beef on Kitchen Towels
2. After Marinating Place the Beef on Kitchen Towels and a Tray
2. After Marinating Place the Beef on Kitchen Towels and a Tray
3. After Marinating Place the Beef on Kitchen Towels and a Tray
3. After Marinating Place the Beef on Kitchen Towels and a Tray
4. After Marinating Place the Beef on Kitchen Towels and a Tray
4. After Marinating Place the Beef on Kitchen Towels and a Tray
5. After Marinating Place the Beef on Kitchen Towels and a Tray and Press Gently
5. After Marinating Place the Beef on Kitchen Towels and a Tray and Press Gently
6. Season Beef with Salt and Pepper
6. Season Beef with Salt and Pepper
7. Season Beef with Salt and Pepper
7. Season Beef with Salt and Pepper
8. Season Beef with Salt and Pepper
8. Season Beef with Salt and Pepper

Step 4: Strain the marinade

Strain the marinade and discard the strained veggies and aromatics.

1. Strain the Broth from Wine
1. Strain the Broth from Wine
2. Discard the Strained Veggies
2. Discard the Strained Veggies

Step 5: Braise the beef

  1. Heat some olive oil in the Dutch oven. (You can use avocado oil as well)
  2. Braise the beef chunks on medium to high heat for about two minutes on each side. This will accomplish the Maillard reaction, that delicious crust we get when braising meat. The outside is sealed, and the inside is juicy and delicious. Be careful not to burn it, so watch the heat and time. 
1. Heat Oil
1. Heat Oil
2. Heat Oil
2. Heat Oil
3. Braise the Marinated Beef
3. Braise the Marinated Beef
4. Braise the Marinated Beef
4. Braise the Marinated Beef
5. Braise the Marinated Beef
5. Braise the Marinated Beef

Step 6: Make the Bouquet Garni

  1. Wash the outside layer of a leek thoroughly and cut it longitudinally, as shown in the picture. 
  2. Fill it up with fresh thyme, bay leaves, and parsley.
  3. Tie it up with kitchen twine (cooking string)
1. Wash the outside layer of a leek thoroughly and cut it longitudinally, as shown in the picture.
1. Wash the outside layer of a leek thoroughly and cut it longitudinally, as shown in the picture.
2. Fill it up with fresh thyme, bay leaves, and parsley.
2. Fill it up with fresh thyme, bay leaves, and parsley.
3. Fill it up with fresh thyme, bay leaves, and parsley.
3. Fill it up with fresh thyme, bay leaves, and parsley.
4. Fill it up with fresh thyme, bay leaves, and parsley.
4. Fill it up with fresh thyme, bay leaves, and parsley.
5. Tie it up with kitchen twine (cooking string)
5. Tie it up with kitchen twine (cooking string)
6. Tie it up with kitchen twine (cooking string)
6. Tie it up with kitchen twine (cooking string)
7. Tie it up with kitchen twine (cooking string)
7. Tie it up with kitchen twine (cooking string)

Step 7: Build the umami flavors

  1. To achieve umami flavors (savoriness), simmer the tomato paste in the Dutch oven until the bright red color turns into a “rusty” color, not brown. 
  2. Optionally, you can add Worcestershire sauce to enhance the umami flavors even more. 
1. Tomato paste or concentrate
1. Tomato paste or concentrate
2. Simmer
2. Simmer
3. When it looks "rusty" it is done
3. When it looks "rusty" it is done

Step 8: Deglaze the pot and simmer the stew

  1. Add the strained, cooked marinade, beef broth, bouquet garni, and beef.
  2. Taste and season to taste.
  3. Cover and cook on low heat for two and a half hours. 
1. Add the Strained Broth from Wine to the Tomato Paste
1. Add the Strained Broth from Wine to the Tomato Paste
2. Beef Broth
2. Beef Broth
3. Add the Beef Broth
3. Add the Beef Broth
4. Add Bouquet Garni and Stir
4. Add Bouquet Garni and Stir
5. Add Bouquet Garni and Stir
5. Add Bouquet Garni and Stir
6. Add the Braised Beef Including the Juice
6. Add the Braised Beef Including the Juice
7. Add the Braised Beef Including the Juice
7. Add the Braised Beef Including the Juice
8. Season with Salt and Pepper to Taste
8. Season with Salt and Pepper to Taste
9. Cook for 2.5 hours on Low Heat
9. Cook for 2.5 hours on Low Heat

Step 9: Sautee the vegetables

1. Ingredients
1. Ingredients
2. Ingredients
2. Ingredients
3. Pearl Onions
3. Pearl Onions
4. Bacon cut in cubes
4. Bacon cut in cubes
5. Baby Carrots (or normal carrots)
5. Baby Carrots (or normal carrots)
6. Button Mushrooms
6. Button Mushrooms
7. Porcini and Saffron Milk Cap Mushroms
7. Porcini and Saffron Milk Cap Mushroms
  1. While the main stew is cooking, clean, cut and sautee the bacon, pearl onions, mushrooms and carrots separately.
  2. Once they are cooked, put them together for the next step.
1. Peeled and clean pearl onions
1. Peeled and clean pearl onions
2. Add the onions
2. Add the onions
3. Sautee in olive oil or butter
3. Sautee in olive oil or butter
4. Take them out
4. Take them out
5. Sauteed pearl oions
5. Sauteed pearl oions
6. Add the smoked bacon
6. Add the smoked bacon
7. Sautee the bacon
7. Sautee the bacon
8. Sauteed bacon
8. Sauteed bacon
9. Add the mushrooms
9. Add the mushrooms
10. Sautee the mushrooms
10. Sautee the mushrooms
11. Sautee the mushrooms
11. Sautee the mushrooms
12. Sautee the mushrooms
12. Sautee the mushrooms
13. Add bacon
13. Add bacon
14. Add the sauteed onions
14. Add the sauteed onions
15. Add baby carrots
15. Add baby carrots
16.Mix and give it a final stir
16.Mix and give it a final stir
17. Sauteed veggies and bacon
17. Sauteed veggies and bacon
18. Sauteed veggies and bacon
18. Sauteed veggies and bacon
19. Sauteed veggies and bacon
19. Sauteed veggies and bacon

Step 10: Suggested sides

While the main stew is cooking, you can prepare your side dishes. This time, I chose fresh pasta for a base and roasted potatoes on the side, but you can choose your favorite side, such as mashed potatoes or fresh bread.

1. Peeled Small Potatoes
1. Peeled Small Potatoes
2. Add Small Potatoes after 10 Minute Boil Depending on the Size and Stir
2. Add Small Potatoes after 10 Minute Boil Depending on the Size and Stir
3. Sauté, and Add Parsley and Season with Salt to Taste
3. Sauté, and Add Parsley and Season with Salt to Taste
4. Roasted Small Potatoes
4. Roasted Small Potatoes
5. Roasted Small Potatoes
5. Roasted Small Potatoes
6. Fresh pasta
6. Fresh pasta

Step 11: Beurre Manie (kneaded butter)

Beurre manie, or kneaded butter, is great for thickening sauce and adding some flavor.

Use equal proportions of butter and flour and knead the mix together.

I used 4 tbsp of each.

1. Add equal parts of butter and flour (4tbsp each)
1. Add equal parts of butter and flour (4tbsp each)
2. Knead the mix well
2. Knead the mix well
3. Knead the mix well
3. Knead the mix well

Step 12: Take out the beef and add the sauteed veggies

Take out the beef and bouquet garni of the stew once it is done. 

You will know it is done when the beef easily separates when you press it with a knife or fork.

If you have a cooking thermometer, take it out when the beef is at 205-210° F or 95-100°C.

Add all the sauteed veggies and bacon, beurre manie, stir so everything is dissolved, and cook for another 25-30 minutes on low to medium heat to concentrate the flavors.

1. Remove the Beef and Bouquet Garni from the Broth
1. Remove the Beef and Bouquet Garni from the Broth
2. Remove the Beef and Bouquet Garni from the Broth
2. Remove the Beef and Bouquet Garni from the Broth
3. Remove the Beef and Bouquet Garni from the Broth
3. Remove the Beef and Bouquet Garni from the Broth
4. Add the sauteed veggies and bacon and stir
4. Add the sauteed veggies and bacon and stir
5. Add the sauteed veggies and bacon and stir
5. Add the sauteed veggies and bacon and stir
6. Cook for a final 25-30 minutes to concentrate the flavors
6. Cook for a final 25-30 minutes to concentrate the flavors

Check on the sauce, serve and enjoy!

Check the sauce thickness, serve on top of the fresh pasta, add the side potatoes and enjoy!

1. Check on the sauce thickness
1. Check on the sauce thickness
2. Check on the sauce thickness
2. Check on the sauce thickness
3. Check on the sauce thickness
3. Check on the sauce thickness
4. Check on the sauce thickness
4. Check on the sauce thickness
5. Check on the sauce thickness
5. Check on the sauce thickness
6. Check on the sauce thickness
6. Check on the sauce thickness

Suggestions for Serving

  • Over buttered noodles, mashed potatoes, or polenta.

  • With crusty French bread to soak up the sauce.

  • A side of green beans or a simple salad balances the richness.

  • Paired with a glass of Pinot Noir for the ultimate experience.

Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Credit Alberto Conde Kitchen in the Med

Tips and ideas

  • Use quality wine: A good Burgundy or Pinot Noir makes all the difference.

  • Make ahead: Flavors develop overnight—even better the next day.

  • Thicker sauce? Simmer uncovered for 10-15 minutes before serving.

  • Short on time? Use a slow cooker—6-8 hours on low.

Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Credit Alberto Conde Kitchen in the Med

Ultimate Boeuf Bourguignon FAQ

  1. Can I use another cut of beef? Yes! Short ribs or brisket work well, but chuck is best for affordability and texture.

  2. What if I don’t have pearl onions? Use small shallots or quartered regular onions.

  3. Can I make this in advance? Absolutely! It’s even better after a night in the fridge.

  4. What wine is best for Boeuf Bourguignon? A dry Burgundy or Pinot Noir is traditional.

  5. Do I need a Dutch oven? It helps, but an oven-safe heavy pot works, too.

  6. Can I make it without wine? You can substitute extra beef stock but it won’t have the same depth.

  7. How do I store leftovers? Refrigerate up to 4 days, or freeze for 3 months.

  8. Can I make this gluten-free? Yes! Use gluten-free flour or cornstarch to thicken the sauce.

  9. Why add Worcestershire sauce? It deepens the umami flavor without overpowering the dish.

  10. What’s the best way to reheat? Warm gently over low heat or in a 300°F oven.

Share this recipe

Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Alberto Conde
Nothing beats a slow-simmered Boeuf Bourguignon—tender beef braised in red wine with rich aromatics and hearty vegetables. This is comfort food at its finest, and it’s easier to make than you think.
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Prep Time 30 minutes
Cook Time 3 hours
Servings 6
Calories 813 kcal

Hover the mouse over number of servings to get your desired amount.

Ingredients
 
 

For the Marinade

For the Beef & Sauce

For the Garnish (Sauteed Veggies)

Beurre Manie

Instructions
 

Step 1: Cut the cuck steak and prepare the marinade

  • Cut the chuck steak into large 2-inch (5cm) cubes.
  • Wash the celery and leeks thoroughly with water since they usually have some dirt.
  • Cut the celery and leeks into large chunks.
  • Cut the shallot, add thyme and parsley .
  • Cover in wine, add brandy, diced garlic, and mix well.
  • Cover and marinate in the fridge overnight.

Step 2: Remove the beef and cook the marinade

  • Remove the beef after marinating for 24 hours and place the remaining marinade in a pot.
  • Cook for 20 minutes to concentrate the flavors

Step 3: Pat dry and season the beef

  • While the marinade is cooking, place the beef on paper towels on an oven rack.
  • Cover with paper towels and gently pat the meat dry with your hands.
  • Afterward, season with salt and pepper and wait until the marinade is done.

Step 4: Strain the marinade

  • Discard the veggies

Step 5: Braise the beef

  • Heat some olive oil in the Dutch oven. (You can use avocado oil as well)
  • Braise the beef chunks on medium to high heat for about two minutes on each side. This will accomplish the Maillard reaction, that delicious crust we get when braising meat. The outside is sealed, and the inside is juicy and delicious. Be careful not to burn it, so watch the heat and time. 

Step 6: Make the Bouquet Garni

  • Wash the outside layer of a leek thoroughly and cut it longitudinally, as shown in the picture. 
  • Fill it up with fresh thyme, bay leaves, and parsley.
  • Tie it up with kitchen twine (cooking string)

Step 7: Build the umami flavors

  • To achieve umami flavors (savoriness), simmer the tomato paste in the Dutch oven until the bright red color turns into a “rusty” color, not brown. 
  • Optionally, you can add Worcestershire sauce to enhance the umami flavors even more. 

Step 8: Deglaze the pot and simmer the stew

  • Add the strained, cooked marinade, beef broth, bouquet garni, and beef.Taste and season to taste.
  • Cover and cook on low heat for two and a half hours. 

Step 9: Sautee the vegetables

  • While the main stew is cooking, clean, cut and sautee the bacon, pearl onions, mushrooms and carrots separately.
  • Once they are cooked, put them together for the next step.

Step 10: Suggested sides

  • While everything is cooking, you can cook your side dishes. This time, I chose fresh pasta for a base and roasted potatoes on the side, but you can choose your favorite side, like mashed potatoes, fresh bread, etc.

Step 11: Beurre Manie

  • Beurre manie, or kneaded butter is great for thickening sauce and adding some flavor.
    Use equal proportions of butter and flour and knead the mix together.
    I used 4 tbsp of each.

Step 12: Take out the beef and add the sauteed veggies

  • Take out the beef and bouquet garni of the stew once it is done. 
    You will know it is done when the beef easily separates when you press it with a knife or fork.
    If you have a cooking thermometer, take it out when the beef is at 205-210° F or 95-100°C.
  • Add all the sauteed veggies and bacon, beurre manie, stir so everything is dissolved, and cook for another 25 minutes on low to medium heat to concentrate the flavors.

Check on the sauce, serve and enjoy!

  • Check the sauce thickness, serve on top of the fresh pasta, add the side potatoes and enjoy!

Nutrition

Calories: 813kcalCarbohydrates: 34gProtein: 52gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 155mgSodium: 1112mgPotassium: 1491mgFiber: 4gSugar: 13gVitamin A: 5270IUVitamin C: 9mgCalcium: 133mgIron: 8mg
Keyword Beef, Comfort Food,, Fall Recipes,, Stew,, Winter Recipes,
Tried this recipe?Let us know how it was!

Welcome to Kitchen in the Med!

I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.

Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.

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