Boeuf Bourguignon Recipe — Classic Slow-Braised Beef in Red Wine

Estimated prep time 30 minutes (plus optional overnight marinating)

Cook time 2 hours 45 minutes to 3 hours 30 minutes

Total time 3 hours 15 minutes to 4 hours (including resting)

Servings 6 to 8

Boeuf Bourguignon Recipe — Introduction

Boeuf Bourguignon Recipe turns humble ingredients into a celebration of slow cooking and deep flavor. Rich red wine, fragrant aromatics, and gentle braising transform beef into melting tenderness while creating a glossy sauce that clings to every forkful. This version focuses on practical technique, sensory cues, and small chef tricks to maximize engagement. Read the full process once, prep mise en place, and enjoy how the kitchen fills with slow-baked aroma as the sauce concentrates and the meat softens to silk.

Boeuf Bourguignon Recipe Ingredients

Scale quantities if needed. Use a full-bodied red wine you enjoy drinking; its flavor concentrates during braising.

• Beef chuck or braising beef, 3 to 3 1/2 pounds, cut into 1 1/2–2 inch cubes
• Kosher salt 2 teaspoons, plus more to taste
• Freshly ground black pepper 1 teaspoon
• All-purpose flour 2 to 3 tablespoons (for dusting)
• Olive oil 2 tablespoons
• Unsalted butter 2 tablespoons
• Thick-cut bacon or pancetta 4 ounces, diced
• Yellow onion 1 large, chopped
• Carrots 2 medium, sliced into 1/2-inch pieces
• Celery 2 stalks, sliced (optional)
• Garlic 4 cloves, smashed
• Tomato paste 1 tablespoon
• Red wine 2 1/2 cups (750 ml bottle is fine; choose a full-bodied wine)
• Beef stock 2 cups
• Bay leaf 1
• Fresh thyme 4 sprigs or 1 teaspoon dried thyme
• Button mushrooms 10–12 ounces, trimmed and halved
• Small pearl onions 12–16, peeled (or small shallots)
• Fresh parsley chopped for garnish
• Optional finish: 1 tablespoon butter to enrich sauce

How to Make Boeuf Bourguignon Recipe

Preparation and sequencing matter. Brown in batches, deglaze to lift fond, and braise gently. Time and low temperature are your allies.

Step 1
Pat beef dry with paper towels. Season with salt and pepper, then lightly dust with flour. Shake off excess flour so the pan browns cleanly. Dry meat browns better — resist rinsing after seasoning.

Step 2
Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add olive oil. In batches, sear beef until deeply browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate. Browning creates Maillard flavors that form the backbone of the final sauce; do this patiently.

Step 3
Lower heat slightly and add diced bacon or pancetta. Cook until fat renders and edges crisp. Add chopped onion, carrots, and celery and sauté until softened and beginning to color, about 6–8 minutes. Stir in garlic and cook 30 seconds. Stir in tomato paste and cook one minute to remove raw edge.

Step 4
Pour in red wine to deglaze the pot, scraping the bottom with a wooden spoon to lift browned bits. Let wine reduce by one-third to concentrate flavor, about 3–5 minutes. Return the seared beef and accumulated juices to the pot.

Step 5
Add beef stock, bay leaf, and thyme. The liquid should come about halfway up the meat. Bring to a gentle simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven. Braise until beef is fork-tender, roughly 2 to 2 1/2 hours. Check at the two-hour mark and continue braising as needed. Slow low heat breaks down collagen and yields silky texture.

Step 6
While the beef braises, sauté mushrooms in a separate skillet with a small knob of butter or oil until golden and set aside. Blanch pearl onions in boiling water for 1 minute to loosen skins, then peel and briefly sauté them until lightly caramelized; set aside.

Step 7
When beef is tender, remove the pot from the oven and place on the stovetop. Gently lift beef and vegetables into a bowl. Skim excess fat from the surface of the braising liquid. If sauce is thin, reduce it over medium heat to concentrate and thicken; if too thick, add a splash of stock. Return beef, mushrooms, and onions to the pot. Warm through and finish with parsley and an optional pat of butter for glossy shine.

Step 8
Taste and adjust seasoning. Serve the Boeuf Bourguignon Recipe over buttery mashed potatoes, buttered noodles, or with crusty bread to mop up sauce. Let guests spoon sauce over each plate for full engagement.

Chef trick

Brown meat in small batches to keep pan temperature high and avoid steaming. The fond that forms is essential for flavor.

Reduce the braising liquid uncovered at the end for a velvety glaze; a final knob of butter emulsified in off heat makes the sauce shine.

Pro Tips for Boeuf Bourguignon Recipe

• Use a heavy, oven-safe pot to maintain even heat during braising and avoid hot spots.
• Choose a full-bodied red wine for braising — its acidity and depth concentrate into the sauce.
• Make the dish a day ahead; flavors deepen overnight and reheating is gentle and forgiving.
• If foil-sealing instead of a lid, ensure the pot is tightly covered so moisture stays in for gentle braising.
• Skim fat after braising for a cleaner finish, but leave some for flavor and mouthfeel.

Global Recipe Note — Boeuf Bourguignon Recipe

This Boeuf Bourguignon Recipe adapts gracefully to ingredient availability. If certain vegetables are scarce, parsnips or turnips can stand in for carrots, and shallots are fine in place of pearl onions. When wine is limited, concentrated beef stock with a splash of red wine vinegar provides acidity. The technique — brown, deglaze, slow-braise, finish — preserves engagement across swaps and keeps the final dish rich, balanced, and inviting.

Variations of Boeuf Bourguignon Recipe

Classic beef-forward
Follow the full recipe, using beef chuck only, and finish with mushrooms and pearl onions for the classic profile.

Rustic vegetable-rich version
Increase root vegetables and add parsnips and baby potatoes in the last hour of braising for a one-pot meal note.

Shorter stovetop braise
If oven time is limited, simmer covered on very low heat for 2 1/2 to 3 hours, checking tenderness frequently and maintaining a gentle simmer.

Wine-light adaptation
Reduce wine to one cup and augment with concentrated stock; finish with a tablespoon of balsamic vinegar to emulate depth.

Pairing and Serving Suggestions

Serve the Boeuf Bourguignon Recipe with creamy mashed potatoes, buttered noodles, or soft polenta to capture the sauce. A simple green salad dressed in bright vinaigrette cuts richness and refreshes the palate between hearty bites. For beverages, choose the same style of red wine used in cooking or a composed ale with malt presence. Finish the meal with a light lemon tart or simple crème fraîche and berries to contrast the stew’s depth.

Side Dishes Name

1. Creamy mashed potatoes
2. Buttered egg noodles
3. Roasted root vegetables
4. Steamed green beans with lemon zest
5. Warm crusty country bread

Quick Nutrition Snapshot

Calories ~560 per serving (estimate)

Protein ~42 g per serving (estimate)

Carbohydrates ~18 g per serving (estimate)

Fat ~30 g per serving (estimate)

Values are approximate and vary by cut of beef, trimming, and serving accompaniments.

Common Mistakes and How to Fix Them

Meat is tough
Fix: Continue braising until collagen breaks down — probe tenderness is more reliable than clock time. Maintain a gentle, barely simmering temperature.

Sauce lacks depth
Fix: Reduce sauce to concentrate flavors, add a small spoon of tomato paste, or finish with an extra splash of the cooking wine to brighten. A small pinch of salt at the end calibrates flavor.

Mushrooms are soggy
Fix: Sear mushrooms dry in a separate pan until golden, then add back. Browning concentrates flavor and prevents watery texture.

Dish is too salty
Fix: Add unsalted stock, a peeled raw potato to absorb salt while gently simmering briefly, or increase unsalted vegetables to balance the pot.

FAQ About Boeuf Bourguignon Recipe

Summary

Boeuf Bourguignon Recipe celebrates slow cooking and careful technique. Brown meat thoroughly, deglaze to capture flavor, and braise gently until the beef becomes silk-tender. Finish by concentrating the sauce and adding sautéed mushrooms and onions for texture and visual appeal. Small acts — patient browning, proper seasoning, and mindful resting — elevate the dish from good to memorable.

Make this Boeuf Bourguignon Recipe for a special dinner or a relaxed weekend that rewards patience. Try making it a day ahead for deeper flavor, and share which side you paired with it or which variation became your favorite. Your personal twist helps others discover fresh ways to enjoy this timeless braise.