Classic Beef Bourguignon with Red Wine & Herb-Infused Gravy

Classic Beef Bourguignon with Red Wine & Herb-Infused Gravy

Few dishes feel as timeless and luxurious as beef bourguignon. Slow-braised beef, tender vegetables, and a deep red wine sauce come together in a rich, velvety stew that’s both rustic and elegant. This French-inspired classic is the ultimate comfort dish — perfect for cozy weekends, dinner parties, or any night when you want something deeply satisfying and unforgettable.

Why You’ll Love This Recipe
Fall-apart tender beef with rich, slow-cooked flavour

Deep, complex red wine sauce with herbs and aromatics

Hearty, comforting, and perfect for cold-weather cooking

Impressive enough for entertaining, yet surprisingly approachable

Even better the next day — ideal for leftovers

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Ingredients

Beef & Aromatics

3–3½ lbs beef chuck, cut into large chunks

5 slices bacon, chopped

Salt and black pepper, to taste

2 tablespoons butter

1 yellow onion, chopped

3 carrots, peeled and sliced

4–5 cloves garlic, minced

2 tablespoons tomato paste

3 tablespoons all-purpose flour

Braising Liquid

2 cups bold red wine (Burgundy or similar)

2 cups beef stock

1 tablespoon beef bouillon

2 sprigs fresh thyme

2 bay leaves

Add-Ins

1½–2 cups pearl onions

12–16 oz mushrooms, halved or quartered

Optional Garnishes

Fresh parsley, chopped

Mashed potatoes, crusty bread, or buttered noodles, for serving

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Instructions

Render the Bacon

Preheat the oven to 350°F (175°C). In a large Dutch oven over medium heat, cook the bacon until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Sear the Beef

Season the beef generously with salt and pepper. Increase heat to medium-high and sear the beef in batches until deeply browned on all sides. Remove the beef and set aside.

Build the Base

Reduce heat to medium and add butter to the pot. Add the onion and carrots and sauté for 2–3 minutes until slightly softened. Stir in the garlic and tomato paste and cook until fragrant and slightly darkened.

Sprinkle flour over the vegetables and stir continuously for 2–3 minutes to cook out the raw flour taste.

Add the Wine & Stock

Pour in the red wine, scraping up the browned bits from the bottom of the pot. Stir in the beef stock and bouillon. Return the beef and bacon to the pot, then add thyme and bay leaves.

Cover and transfer to the oven. Braise for about 2½ hours, until the beef is tender.

Prepare the Mushrooms & Onions

In a separate skillet, sauté mushrooms in butter until golden and lightly caramelized. Add the pearl onions and cook for a few minutes until lightly browned.

Finish the Stew

Add the mushrooms and onions to the Dutch oven. Return to the oven and cook for another 45–60 minutes, until the beef is fork-tender and the sauce is rich and glossy.

Remove from the oven and let rest for 20–30 minutes before serving.

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Serve

Ladle the beef bourguignon into bowls and garnish with fresh parsley if desired. Serve over mashed potatoes, buttered noodles, or with crusty bread to soak up the sauce.

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Tips for Perfect Beef Bourguignon

Brown the beef well — this creates the deep flavour that defines the dish.

Use a bold red wine you’d actually enjoy drinking.

Cook low and slow for the most tender results.

Let the stew rest before serving — the flavours deepen as it sits.

This dish tastes even better the next day.

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Final Notes

This classic beef bourguignon is the definition of slow-cooked comfort — rich, elegant, and deeply satisfying. It’s the kind of recipe that turns an ordinary evening into something special, filling your kitchen with warmth and your table with something truly memorable.

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