Name: Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 3 pounds beef chuck, cut into 1 1/2 to 2-inch cubes; 6 slices thick-cut beef bacon or beef breakfast strips, chopped; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 medium carrots, sliced into 1/2-inch rounds; 3 cloves garlic, minced; 8 ounces cremini or white mushrooms, quartered; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 3 cups low-sodium beef broth; 1 cup unsalted or low-sodium vegetable broth or water; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 bay leaves; 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley for garnish); 1/2 teaspoon smoked paprika; 1 tablespoon soy sauce or tamari; 1 teaspoon Worcestershire sauce

Beef Bourguignon Recipe tastes like ultra-tender beef in a rich, glossy, garlicky mushroom sauce that feels fancy but still cozy enough for sweatpants. It suits anyone who wants a restaurant-level beef stew on a weekend, with about 3 hours total time including slow simmering. I first cooked this for a tiny apartment dinner party in my twenties, and my wobbly thrift-store table almost collapsed under the number of second-helping bowls.

Why Choose This Beef Bourguignon Recipe

This Beef Bourguignon recipe focuses on deep flavor without fussy restaurant techniques. You brown the beef hard, build layers with aromatics, and let the oven do the heavy lifting while you pretend you planned everything perfectly.

I also wrote this to work with normal grocery store ingredients and basic equipment. You can skip specialty items, use pantry shortcuts, and still get that glossy, spoon-coating sauce that tastes like you cooked all day.

“This Beef Bourguignon recipe tastes like a French bistro invited itself into my kitchen and washed its own dishes afterward. ★★★★★”

Ingredients You’ll Need

Beef and main ingredients

3 pounds beef chuck, cut into 1½ to 2 inch cubes
- Chuck gives the best balance of fat and flavor.
- You can use beef shoulder or blade roast if chuck runs out at the store.
6 slices thick-cut beef bacon or beef breakfast strips, chopped
- Use any good smoky beef bacon you like.
- If you avoid bacon, use 2 tablespoons extra olive oil and 1 teaspoon smoked paprika for flavor.
2 tablespoons olive oil
- Use a neutral oil if you prefer, like avocado or canola.
1 large yellow onion, diced
2 medium carrots, sliced into ½ inch rounds
3 cloves garlic, minced
8 ounces cremini or white mushrooms, quartered
- Baby bella mushrooms give deeper flavor.
- Canned mushrooms work in a pinch, but sauté them longer to cook off extra moisture.
2 tablespoons tomato paste
- I like the double-concentrated kind in a tube so it keeps longer in the fridge.
3 tablespoons all-purpose flour
- Use a 1:1 gluten-free flour blend if needed.
3 cups low-sodium beef broth
- Use a good quality boxed broth; I like brands with short ingredient lists and no “beef flavor” additives.
1 cup unsalted or low-sodium vegetable broth or water
- This stretches the sauce without making it too salty.

Herbs and seasoning

2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley for garnish
½ teaspoon smoked paprika (optional, for extra depth)

Optional flavor boosters

1 tablespoon soy sauce or tamari
- This adds umami and deepens the “slow cooked” flavor.
1 teaspoon Worcestershire sauce
- Check the label if you need a fish-free version.

Pantry shortcuts and swaps

Use pre-chopped onion and carrot mix to save time on prep.
Use jarred minced garlic if you want to skip peeling cloves.
Use pre-sliced mushrooms if your knife skills feel sleepy.
If you want a thicker stew, add 1 extra tablespoon flour.
If you want it lighter, cut the beef to 2 pounds and add extra mushrooms and carrots.

Equipment list

Large heavy Dutch oven or heavy-bottomed pot with lid
Large skillet (optional, if your pot feels small for browning)
Wooden spoon or heatproof spatula
Tongs
Cutting board and sharp knife
Measuring cups and spoons
Ladle for serving

Tips & Tricks

Pat the beef cubes very dry with paper towels so they brown instead of steam.
Brown the beef in batches and leave space between pieces so you get a deep crust and better flavor.
Keep the heat at medium-high for browning and medium-low for simmering so the sauce thickens slowly.
Scrape the browned bits from the bottom of the pot after you sauté the bacon and beef; those bits carry huge flavor.
Add salt in layers: a little on the beef, a little with the vegetables, and adjust at the end.
Slice carrots a bit thick so they stay tender but not mushy after a long simmer.
Sauté the tomato paste until it darkens slightly; this step deepens the sauce and removes raw tomato taste.
Add mushrooms toward the middle of cooking so they keep some texture instead of turning soggy.
If the sauce feels too thick, stir in a splash of broth or water at the end.
If the sauce feels too thin, simmer uncovered on the stove for 10 to 15 minutes and stir often.
Let the stew rest 10 minutes before serving so the flavors settle and the sauce thickens slightly.
Cook this a day ahead if you can; the flavor improves overnight in the fridge.

How to Make Beef Bourguignon Recipe

Step 1: Prep the beef and vegetables

Cut the beef into large, even cubes and trim any big, hard pieces of fat. Pat the beef dry with paper towels and season it with 1 teaspoon salt and ½ teaspoon black pepper. Dice the onion, slice the carrots, mince the garlic, and quarter the mushrooms so everything stands ready when the pot heats up.

Step 2: Cook the beef bacon

Place your Dutch oven over medium heat and add the chopped beef bacon. Cook until the pieces turn browned and crisp and the fat renders, about 5 to 7 minutes. Scoop the bacon pieces out with a slotted spoon and set them aside, but leave the fat in the pot.

Step 3: Brown the beef

Increase the heat to medium-high and add a drizzle of olive oil if the pot looks dry. Add a single layer of beef cubes and brown them on all sides, about 6 to 8 minutes per batch. Transfer browned beef to a bowl and repeat with the remaining meat, adding a bit more oil if needed.

Step 4: Sauté the vegetables

Lower the heat to medium and add the onion and carrot to the pot. Stir and cook until the onion softens and turns golden at the edges, about 5 to 7 minutes. Add the garlic and cook 30 to 60 seconds until fragrant, and stir constantly so it does not burn.

Step 5: Toast the tomato paste and flour

Stir in the tomato paste and cook it with the vegetables for 2 to 3 minutes until it darkens slightly in color. Sprinkle the flour over the mixture and stir well so it coats the vegetables and absorbs the fat. Cook this mixture 1 to 2 minutes so the flour loses its raw taste.

Step 6: Build the sauce

Pour in about 1 cup of beef broth while you stir and scrape the bottom of the pot to loosen the browned bits. Add the remaining beef broth and the vegetable broth or water, and stir until the sauce looks smooth. Add soy sauce and Worcestershire sauce if you use them, and stir again.

Step 7: Add beef, herbs, and bacon

Return the browned beef and any juices from the bowl to the pot. Add the cooked beef bacon, bay leaves, thyme, smoked paprika, and the remaining salt and pepper. Stir everything together so the beef nestles into the sauce.

Step 8: Simmer low and slow

Bring the pot to a gentle simmer on the stove. Cover the pot with a lid and lower the heat to low so the stew barely bubbles. Let it cook for about 2 to 2½ hours, and stir every 30 minutes, until the beef feels very tender when you pierce it with a fork.

Step 9: Cook the mushrooms

About 45 minutes before the stew finishes, heat a skillet over medium heat and add a drizzle of olive oil. Add the mushrooms and cook until they release their moisture and turn golden at the edges, about 8 to 10 minutes. Season them with a pinch of salt and pepper.

Step 10: Combine mushrooms and adjust the sauce

Stir the sautéed mushrooms into the pot about 30 minutes before you plan to serve. Let them simmer with the stew so they soak up the sauce and share their flavor. Taste the sauce and adjust with more salt and pepper if needed.

Step 11: Finish and serve

Fish out the bay leaves and any thyme stems. Stir in fresh parsley if you use it, and let the stew rest 10 minutes with the lid slightly ajar. Serve the Beef Bourguignon Recipe hot in deep bowls so everyone can scoop plenty of beef, vegetables, and sauce.

What to Serve with it?

Serve this Beef Bourguignon Recipe over creamy mashed potatoes, buttered egg noodles, or fluffy white rice so the sauce has something to soak into. Crusty bread or warm dinner rolls also work well and help you chase every last bit of gravy from the bowl. Add a simple green salad with a bright vinaigrette or steamed green beans with a squeeze of lemon to balance the richness. If you want a cozy drink, pour sparkling water with citrus slices or a warm mug of herbal tea.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days; the flavor deepens and improves each day.
Cool the stew completely before you chill it so condensation does not water down the sauce.
Freeze portions in freezer-safe containers or bags for up to 3 months, and label them with the date.
Thaw frozen Beef Bourguignon Recipe overnight in the fridge before reheating.
Reheat gently on the stove over low heat with a splash of broth or water, and stir often until it simmers.
You can also reheat in the microwave in short bursts, stirring between each burst so the beef heats evenly and stays tender.