Hearty Beef Bourguignon Stew Recipe

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon cut into 1 inch pieces; 3 pounds beef chuck trimmed of fat and cut into 2 inch cubes; 1 large white onion chopped; 2 large carrots cut into 2 inch chunks; 6 cloves garlic minced; 1/2 cup flour; 8 sprigs thyme tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; Salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

Hearty Beef Bourguignon Stew Recipe is one of those dishes that transforms simple ingredients into layers of rich, comforting flavors. If you’ve been waiting for the perfect excuse to slow down and cook something deeply satisfying, this stew is it.

A close-up view of a rich, dark brown stew filled with chunky pieces of meat and bright orange carrot cubes, mixed with whole peeled pearl onions and halved brown mushrooms that add texture and earthiness. The stew has a thick, glossy sauce that coats every ingredient and is garnished with small bits of fresh green herbs scattered on top. A wooden spoon is scooping the stew, showing the tender meat and vegetables beneath, all held in a red pot placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Beef Bourguignon Stew Recipe
Top Tip
How to Serve Hearty Beef Bourguignon Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

If you’ve ever tasted a dish so good it feels like home in a bowl, you’ll understand why I’m so passionate about this Hearty Beef Bourguignon Stew Recipe. It’s a timeless classic that fills your kitchen with incredible aromas and warms both body and soul.

Deep, complex flavor: Slow braising with red wine and herbs brings out an unbeatable richness in every bite.
Perfect comfort food: It’s a dish that feels special, yet it’s surprisingly forgiving and straightforward for weeknight or weekend cooking.
Flexible and customizable: You can easily adapt the veggies or finishings depending on what’s fresh or what you prefer.
Leftovers get better: It tastes even better the next day, making it great for meal prep and that coveted second-day magic.

Ingredients & Why They Work

The magic of this Hearty Beef Bourguignon Stew Recipe lies in using classic, high-quality ingredients that build upon each other to create that depth of flavor. When shopping, prioritize a good chuck roast for tenderness and a decent dry red wine to carry all those layers.

Flat lay of thick-cut bacon pieces, large cubes of trimmed beef chuck, a large chopped white onion, two large carrot chunks, peeled garlic cloves, a small white bowl of flour, a tied bundle of fresh thyme sprigs, a small white bowl filled with dark red Burgundy wine, two fresh bay leaves, a small white bowl of rich beef broth, a small white bowl with vibrant red tomato paste, whole uncracked brown eggs, a few pearl onions with skins on, quartered cremini mushrooms, a small white bowl of golden olive oil, a small white bowl of pale yellow butter, a small white bowl of minced flat-leaf Italian parsley, a small white bowl of fresh thyme leaves, whole salt crystals, and whole black peppercorns—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Thick cut bacon: Adds smoky, savory fat that becomes the flavor foundation when rendered.
Beef chuck: Perfectly marbled, it becomes meltingly tender when slow-cooked.
White onion: Sweetens and softens, creating a subtle flavor base.
Carrots: Bring a gentle sweetness and color contrast.
Garlic: Infuses aromatic warmth.
Flour: Helps thicken the stew without being overpowering.
Thyme sprigs: Infuse earthy herbal notes throughout.
Burgundy or dry red wine: Quantities matter here — it tenderizes and adds complexity.
Bay leaves: Essential for subtle, woodsy aroma and taste.
Beef broth or stock: The body of the stew’s liquid, ideally low sodium for controlled seasoning.
Tomato paste: Adds acidity and rich color, boosting the overall flavor.
Butter and olive oil: Used at the finish for sautéing mushrooms and pearl onions to add luxurious texture.
Pearl onions and cremini mushrooms: Classic finishing touches that brighten and round out the dish.
Fresh parsley and thyme leaves: For freshness and herby aroma as you serve.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of a good stew like this Hearty Beef Bourguignon Stew Recipe is how you can tweak it while still keeping it classic. I love to add a splash of brandy or even a touch of smoked paprika for a twist on the traditional.

Variation: When I tried subbing cremini mushrooms with wild mushrooms, it gave the stew an earthy upgrade that was unforgettable.
Dietary tweaks: If you want to lighten it up, try swapping half of the beef broth with vegetable stock and add extra root veggies.
Make it vegetarian: While this recipe leans heavily on the beef, you can try mushrooms and lentils with the tomato paste and wine base for a plant-based take.
Wine alternatives: Don’t worry if you can’t get Burgundy — a robust dry red like Pinot Noir or Merlot works beautifully too.

Step-by-Step: How I Make Hearty Beef Bourguignon Stew Recipe

A white bowl holds a serving of mashed potatoes spread on one side with a smooth, creamy texture and pale yellow color. On top and to the other side, there is a thick stew made of dark brown beef chunks, whole small potatoes in light brown and red colors, and small mushrooms, all coated in a rich, glossy brown sauce. Fresh green herbs are sprinkled over the stew for color contrast. A spoon with a silver handle rests on the right side of the bowl, partially in the stew. Underneath, the setting includes a black marbled surface partially covered by a beige cloth, with a small bowl holding chopped green herbs and two brown salt and pepper shakers visible near the top right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Render the Bacon and Brown the Beef

I start by heating my Dutch oven and slowly rendering the thick-cut bacon until the fat has melted out—it takes about 7-10 minutes. Don’t rush, because that fat will be the base for the stew’s flavor. Then, I pat the beef cubes dry and season with salt and pepper. Tossing them in flour helps create a beautiful crust when searing. Brown the beef in batches, making sure not to overcrowd the pot; this step builds that deep, savory flavor you're aiming for.

Step 2: Sauté Vegetables and Build the Base

After removing the beef and excess fat (leaving about a quarter cup for richness), I soften the onions until they're just translucent. Then come the carrots, cooked until they get a bit of color—that sweetness is important. Garlic and tomato paste follow, adding aromatic depth and a little tang. I keep a close eye here; if the paste starts sticking or burning, I splash in some water to lower the heat—patience is key.

Step 3: Thicken and Deglaze

I whisk in the reserved flour until it’s fully incorporated with no white patches left — this ensures a smooth sauce. Slowly pouring in the red wine and beef broth while whisking helps avoid lumps. Don’t forget to scrape the bottom of the pot with a wooden spoon to lift those prized brown bits that add so much flavor.

Step 4: Slow Cook to Tender Perfection

Back in goes the beef, bacon, thyme bundle, and bay leaves, then I cover the pot and slide it into the preheated oven for 2 ½ to 3 hours. Around the 90-minute mark, I check to make sure the sauce isn’t sticking or getting too thick—if it is, I add a bit of water to keep it from drying out. The beef should be melt-in-your-mouth tender when done.

Step 5: Finish with Mushrooms and Pearl Onions

Once the beef is tender, I remove the herbs and taste for seasoning. Then, I remove excess fat from the surface to keep things balanced. Separately, I sauté pearl onions and mushrooms in olive oil and butter until beautifully caramelized—this adds texture and a delicate sweetness. Toss in fresh thyme and parsley for a vibrant finish before mixing everything back together. It’s a joy to see all those flavors come together!

Top Tip

I’ve made this Hearty Beef Bourguignon Stew Recipe more times than I can count, and the best advice I can give you is to experiment with patience—it pays off big time.

Use quality wine: It doesn’t have to be expensive, but a decent dry red will significantly boost the flavor.
Don’t rush browning: Properly searing the beef builds those essential caramelized flavors; skipping this step will leave your stew flat.
Watch the sauce thickness: If it thickens too much during the oven time, add a splash of water—better to adjust as you go than hope for perfect results at the end.
Overnight rest: Letting the stew chill overnight and reheating it the next day intensifies flavors—you’ll thank yourself!

How to Serve Hearty Beef Bourguignon Stew Recipe

A clear glass bowl filled with a deep red broth containing several visible ingredients layered in a natural, uneven way. Large, raw red meat chunks sit scattered amid bright orange carrot pieces cut into small chunks. Whole peeled white onions and several small white round eggs float on the surface. Sprigs of fresh green thyme and a dark green bay leaf rest gently on top of the mixture. The bowl is placed on a black marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing the dish with a sprinkle of fresh Italian parsley and a few thyme leaves picked from the pan—this adds a burst of freshness that brightens the rich stew. Sometimes I add a little extra butter for gloss and richness right before serving.

Side Dishes

Mashed potatoes are my go-to for soaking up all that luscious sauce, but crusty French bread or buttered noodles are fantastic companions too. For a lighter touch, roasted green beans or a simple arugula salad with lemon vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, I like to serve this stew in individual mini cocottes or ovenproof ramekins topped with mushrooms and onions, then sprinkled with fresh herbs. It makes for a cozy, elegant presentation that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of this stew keep amazingly well—store it in an airtight container in the fridge for up to 3 days. Before reheating, skim off any accumulated fat for a cleaner taste. It’s great for lunches or a ready-to-go dinner on busy nights.

Freezing

I often freeze leftover portions in separate containers. The stew freezes beautifully for up to 6 months without losing flavor or texture. Thaw overnight in the fridge and reheat gently to keep that tender beef intact.

Reheating

Reheat this stew slowly on the stovetop over medium-low heat, stirring occasionally. Add a little water or broth if the sauce seems too thick. This keeps the beef tender and prevents the sauce from scorching. Microwave works too in a pinch, but stovetop is the best!

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

While beef chuck is ideal because of its fat and tenderness when braised, you can use brisket or short ribs. Just make sure to adjust the cooking time accordingly for the best texture.

Do I need to soak pearl onions before cooking?

Yes! I recommend blanching pearl onions in boiling water for a minute, then slipping off their skins before sautéing. This step removes the tough outer skin and sweetens the onions.

Can I make this stew in a slow cooker?

Absolutely! Follow the initial steps for browning the beef and sautéing the veggies, then transfer everything to a slow cooker. Cook on low for 7-8 hours or until the beef is tender. You can add mushrooms and pearl onions during the last hour to keep their texture intact.

What’s the best way to thicken the stew sauce?

The flour used to coat the beef and incorporated into the vegetables helps thicken the sauce. If necessary, you can reduce the sauce on the stovetop by simmering it uncovered until it reaches your desired consistency.

Final Thoughts

If you’re looking to bring a truly special dish to your table, this Hearty Beef Bourguignon Stew Recipe will not disappoint. It’s a dish I return to whenever I want to connect with classic French flavors and enjoy the simple pleasure of cooking something slow and meaningful. Trust me, once you try this, it’ll become a keeper in your recipe rotation!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Hearty Beef Bourguignon Stew Recipe

Step 1: Render the Bacon and Brown the Beef