Don’t be afraid to try making this iconic Beef Bourguignon, made famous by Julia Child!

Create this magnificently flavorful dish without stress or strife because this recipe is super easy! Tender chunks of round steak are slow-cooked in a red wine broth along with hearty root vegetables and a bundle of fresh herbs called a bouquet garni. Beef Bourguignon is a simply superb entrée to serve on any occasion, whether it be a Sunday dinner with the family, or for a special occasion. As the French say, “Bon appetit!

close up of Beef Bourguignon in the pot

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What is Beef Bourguignon?

Pronounced “beff bor-guh-nyaan,” this tender juicy beef recipe comes from the Burgundy province, home to the prized Charolais beef cattle. This traditional French stew has been elevated to uber-elegant status and chefs worldwide cook it as a tribute to their professional skills.

Nous Aimons la Cuisine Française! We Love French Food!

Few cuisines create such excitement as French food! Even a simple French baguette can elevate any meal. With a few tips and tricks, any home cook can make this deliciously rich and decadent stew.

close up of Beef Bourguignon in a bowl

Ingredients and Variations

BEEF: No need to use pricey cuts because the meat will be braised in the acidic wine for a long time, making it mouthwateringly tender. Chuck, brisket, or round steak will do.

WINE: Burgundy, naturally. But any tannin-heavy wine like a Pinot Noir, Merlot, or a Cabernet Sauvignon will create that rich flavor for the meat and vegetables that makes it so famous. This recipe adds some depth of flavor with the small addition of cognac. Tomato paste and beef broth along with the wine and cognac create the signature base that the rest of the ingredients will simmer in.

VEGETABLES: Beef Bourguignon sounds fancy, but it really is just a simple country stew that comes from the French countryside. Onions, carrots, mushrooms, and some pearl onions are the traditional root vegetables for Beef Bourguignon, but small fingerling potatoes or celery add color and texture to the dish.

SEASONINGS: Loads of fresh herbs and spices are what really make this dish stand out. Garlic and parsley are used liberally in this dish, and a bouquet garni made from thyme, a bay leaf, and marjoram cooks in the dish, then is removed.

ingredients to make Beef Bourguignon

How to Make Beef Bourguignon

Although there are several steps, this classic stew is not difficult to make, but it certainly is impressive! Here’s an overview of the basics:

  1. Brown beef & sauté onion, carrot, & garlic. Stir in tomato paste, deglaze pan with wine.
  2. Return beef to Dutch oven, pour cognac over beef and ignite, (as per the recipe below). Add wine & broth.
  3. Sauté pearl onions & mushrooms and add.
  4. Add parsley & bouquet garni. Stir in the slurry. Cover and bake until tender.

close up of Beef Bourguignon on a spoon

In the Slow Cooker

  1. Follow the first 4 steps (as per the recipe below).
  2. Add the mixture to the slow cooker, and place beef on top of the vegetables. Pour cognac over beef and ignite. Add 1 cup of wine and the beef broth.
  3. Add half the parsley and bouquet garni to the Instant Pot. Stir in the slurry (as per the recipe below).
  4. Cover and cook on low for 8-10 hours, or until the beef is tender.
  5. To thicken, create a slurry by mixing equal parts of cornstarch and water, and mix through the Beef Bourguignon.Cook with the lid on for about 10 additional minutes to thicken. Stir, garnish with remaining parsley, and serve.

In the Instant Pot

  1. Sauté seasoned beef in the Instant Pot and remove. Sauté onions, carrots, pearl onions, mushrooms, and garlic, remove from the Instant Pot.
  2. Stir in tomato paste and then deglaze the pan with 1 cup of red wine. Return beef to the Instant Pot on top of the vegetables. Pour cognac over beef and ignite. Add 1 cup of wine and the beef broth.
  3. Add half the parsley and bouquet garni to the Instant Pot. Stir in the slurry (as per the recipe below).
  4. Cover and set to pressure cook on manual for 45 minutes or until Beef Bourguignon until the beef is tender and the stew is thick. Let the Instant Pot naturally release, stir, garnish with remaining parsley and serve.

top view of Beef Bourguignon in a bowl and a pot full beside it

What to Serve With Beef Bourguignon

The best sides for Beef Bourguignon are simple so the focus is on the dish. Serve with a hunk of crusty homemade bread like this No Knead Bread and a tangy Red Leaf Salad with Lemon Vinaigrette.

Storing Leftovers

Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop. Freeze leftovers in zippered bags with the date written on the outside and they’ll be good for up to 4 weeks. Freeze the bags flat and then store them upright (like books) to save freezer space!

fork full of Beef Bourguignon with plate full in the back

More Beef Recipes!

close up of Beef Bourguignon in the pot
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Beef Bourguignon

Tender chunks of round steak are slow-cooked in red wine broth along with hearty root vegetables.
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 6 -8 servings
Author Candace

Equipment

Ingredients  

  • 3 lbs round steak cut in 2 inch cubes (or other cut of beef)
  • 4 tbsps flour
  • 2 tsps kosher salt
  • 1 tsp freshly ground black pepper
  • 3 Tablespoon butter or olive oil
  • ½ onion chopped
  • 6 carrot chopped, about 2-2 ½ cups
  • 4-6 cloves garlic minced
  • 5.5 oz tomato paste optional (1 small can)
  • 3 cups dry red wine divided, Merlot is our favorite
  • ¼ cup cognac or brandy
  • 3 cups beef broth
  • 2 tbsps olive oil divided
  • 1 lb pearl onions peeled, about 2 ½ cups
  • 1 lb small button mushrooms
  • 1 bunch parsley chopped, divided
  • 3-4 sprigs thyme or 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 tsp marjoram leaves or ¼ teaspoon ground
  • 3 tbsps cornstarch

Instructions 

  • Preheat oven to 350°F.
  • Coat meat with a mixture of flour, salt, and pepper.
  • Add about 1 tablespoon butter to a large 5.3-6 quart Dutch oven* and brown one third of the meat quickly on all sides on medium high heat. Remove and set aside. Repeat adding butter and meat, until all beef is browned and set aside.
  • In the same Dutch oven, sauté onion and carrot on medium heat for about 3 minutes until lightly browned (add more butter if needed). Add garlic, sauté for 1 minute, then add tomato paste and cook for 1 minute. Add 1 cup of wine and deglaze the bottom of the pan, scraping up any browned bits.
  • Remove from heat. Add beef on top of the vegetables in the Dutch oven.
  • Heat cognac, pour over beef, and ignite. When flame goes out, add about 1 cup of red wine, beef broth, and return to medium heat to bring to a boil. Once it starts boiling, lower heat to bring the stew to a simmer.
  • Meanwhile, in a separate skillet, heat 1 tablespoon olive oil on medium high, and sauté pearl onions until browned, about 6-8 minutes. Add to Dutch oven.
  • In the same skillet, add remaining olive oil and saute mushrooms until browned, 6-8 minutes. Add to Dutch oven.
  • Add half of the parsley, and all of the thyme, bay leaf, and marjoram to the Dutch oven and stir, continuing to simmer.
  • Combine remaining wine with cornstarch, and add the slurry to the Dutch oven, stirring to combine.
  • Cover and bake for 2-2 ½ hours, until meat and vegetables are tender, checking after about 1 ½ hours. Add additional wine or broth if the stew is too thick. Bake up to 3 hours for richer sauce or if beef is not yet tender.
  • Garnish with remaining parsley and serve over mashed potatoes.

Notes

*If you don’t have a Dutch oven, brown meat in a large skillet, and place in a large (6 quart) casserole dish. Then brown onion, carrots, and garlic, and add to casserole dish. Add remaining ingredients and bake.
5 from 11 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 509 | Carbohydrates: 25g | Protein: 44g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1246mg | Potassium: 1322mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8694IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 6mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine French

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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    1. I have made beef bourguignon in the slow cooker and cooked on low for 8-10 hours, until the beef is tender. You may want to add additional cornstarch at the end to thicken it. Create a slurry by mixing equal parts of cornstarch and water, and mix through. Allow to cook with the lid on for about 10 additional minutes to thicken. Enjoy Joan!