Tulo

Beef Bourguignon Recipe

A slow-braised Burgundy classic of beef chuck simmered in red wine with bacon, mushrooms, and pearl onions until fork-tender.
Photo by Anh Nguyen on Pexels

A tough, well-marbled cut like chuck needs hours at a low, steady simmer for its connective tissue to break down into gelatin, which is what gives the finished sauce its characteristic body and richness.

Prep
30 min
Cook
180 min
Total
210 min
Servings
6

Ingredients

Servings6
  • 3 lb beef chuck roast, cut into 2-inch cubes
  • 6 oz bacon, diced
  • 3 medium carrots, sliced into chunks
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 3 cups dry red wine, such as Burgundy
  • 2 cups beef stock
  • 4 sprigs fresh thyme sprigs
  • 2 leaves bay leaves
  • 1 lb pearl onions, peeled
  • 1 lb button or cremini mushrooms, halved
  • 2 tbsp unsalted butter
  • 1 tsp salt and black pepper

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Instructions

  1. 1Pat the beef cubes very dry and season with salt and pepper.
  2. 2Cook the bacon in a Dutch oven over medium heat until crisp, remove with a slotted spoon and reserve, leaving the fat in the pot.
  3. 3Sear the beef in batches in the bacon fat over medium-high heat until deeply browned on all sides, then remove and set aside.
  4. 4Add the carrots and onion to the pot and cook 5 minutes, then stir in the garlic and tomato paste and cook 1 minute more.
  5. 5Sprinkle in the flour and stir to coat the vegetables, cooking 1 minute.
  6. 6Pour in the wine, scraping up the browned bits from the bottom of the pot, then add the stock, thyme, and bay leaves.
  7. 7Return the beef and bacon to the pot, bring to a simmer, cover, and cook in a 325°F oven (or over very low heat on the stovetop) for 2 to 2.5 hours, until the beef is fork-tender.
  8. 8Meanwhile, melt the butter in a skillet and cook the pearl onions and mushrooms over medium heat until browned, 8-10 minutes.
  9. 9Stir the browned onions and mushrooms into the pot for the final 15 minutes of cooking.
  10. 10Discard the bay leaves and thyme stems, skim excess fat from the surface, and season to taste before serving.

Tips & variations

  • Chuck roast is ideal because of its marbling and connective tissue, leaner cuts like sirloin will turn dry rather than fall-apart tender over this long a braise.
  • Frozen pearl onions, thawed, save real time over peeling fresh ones.
  • A pressure cooker or Instant Pot can shorten the braise to about 45 minutes at high pressure if you're short on time.
  • Serve over egg noodles, mashed potatoes, or with crusty bread to soak up the sauce.

Storage & reheating

Refrigerate up to 4 days, the flavor improves overnight. Reheat gently on the stovetop over low heat. Freezes well, without the mushrooms if possible, for up to 3 months.

Nutrition

A hearty, protein-rich braise, most of the wine's alcohol cooks off during the long simmer.

Tips from the Tulo kitchen

  • Dry the beef thoroughly with paper towels before searing, any surface moisture is the main thing standing between you and a proper crust.
  • Don't skip skimming the fat off the top before serving, a long braise renders a fair amount of it and skimming makes the sauce taste cleaner.

FAQ

What's the difference between beef bourguignon and coq au vin?

They use the same wine-braising technique, but coq au vin is made with chicken while beef bourguignon uses beef chuck, giving it a longer cook time and a heartier result.

Can I make this in a slow cooker?

Yes, sear the beef and saute the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7-8 hours.

What cut of beef is best for beef bourguignon?

Chuck roast is the classic choice for its marbling, other well-marbled braising cuts like brisket or short rib also work well.

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