Name: Beef Bourguignon
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: French
Ingredients: 7 oz (200 g) thick-cut bacon, chopped; 1 tablespoon olive oil; 3 1/3 lbs (1.5 kg) brisket or chuck roast, cut into 5 cm (2 inch) cubes; 2 medium carrots, peeled and sliced; 1 large onion, peeled and sliced; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoons tomato paste; 2 tablespoons flour; 3 cups (750 ml) red wine (Bordeaux, Burgundy, or Chianti recommended); 2 cups (480 ml) low-sodium beef broth; 1 beef bouillon cube; 4 cloves garlic, mashed (or more, to taste); 3 sprigs fresh thyme; 1 bay leaf; Kitchen twine (for bouquet garni); 10 oz (284 g) fresh white pearl onions, peeled; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons olive oil; 10 oz (300 g) mushrooms, quartered; 2 tablespoons unsalted butter; 1 tablespoon olive oil

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Experience the timeless charm of the French classic, Beef Bourguignon, slowly simmered to develop a rich, comforting flavour.

Dutch Oven Beef Bourguignon is a rustic French stew that transforms simple ingredients into an indulgent meal. Tender chunks of beef, smoky bacon, carrots, pearl onions, and mushrooms are slowly cooked in a rich red wine sauce until the flavours meld beautifully.

Whether you’re making it for a cosy family dinner or an impressive weekend meal, this one-pot dish offers deep, savoury comfort.

Tips for Best Results

Choose the right beef – Brisket or chuck roast works best for tenderness and flavour after long, slow cooking.
Sear in batches – Crowding the pan will steam the meat instead of browning it, which reduces flavour depth.
Use a good wine – Choose a bold, dry red wine you’d enjoy drinking, such as Pinot Noir or Burgundy. I live in the Niagara region which is well known for excellent wine and I typically use a local Baco Noir which has a slightly richer flavour than Pinot Noir.
Cook the vegetables separately – Sautéing mushrooms and pearl onions before adding them back later keeps their texture and flavours intact.
Low and slow is key – The longer, gentle simmer allows the flavours to fully develop and the beef to become melt-in-your-mouth tender.

Ingredients and Substitutions

Beef brisket or chuck roast – These cuts offer the best texture after long cooking. If unavailable, stewing beef can be used.
Thick-cut bacon – Adds a smoky richness; pancetta works as a substitute.
Carrots – Fresh carrots are ideal; parsnips can add a sweeter note.
Pearl onions – Use fresh for the best texture. Shallots or small diced onions can replace them if needed.
Garlic – Fresh cloves provide the best flavour; jarred minced garlic can be used in a pinch.
Button mushrooms – Cremini or baby bella mushrooms add earthiness; wild mushrooms offer more complexity.
Red wine – Burgundy or Pinot Noir is classic, but any dry, full-bodied red wine will work.
Low sodium beef broth + bouillon cube – Adds depth without excess salt. Regular beef stock can be used, but adjust seasoning.
Tomato paste – Helps thicken and enrich the sauce; a splash of crushed tomatoes can substitute.
Fresh thyme and bay leaves – Add aromatic depth; dried thyme can be used if fresh isn’t available.

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Beef Bourguignon

Yields: 8 servings | Prep time: 30 minutes | Cook time: 3 hours 30 minutes

Ingredients

For the Stew

7 oz (200 g) thick-cut bacon, chopped
1 tablespoon olive oil
3 1/3 lbs (1.5 kg) brisket or chuck roast, cut into 5 cm (2 inch) cubes
2 medium carrots, peeled and sliced
1 large onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons tomato paste
2 tablespoons flour
3 cups (750 ml) red wine (Bordeaux, Burgundy, or Chianti recommended)
2 cups (480 ml) low-sodium beef broth
1 beef bouillon cube
4 cloves garlic, mashed (or more, to taste)
3 sprigs fresh thyme
1 bay leaf
Kitchen twine (for bouquet garni)

For the Pearl Onions and Mushrooms

10 oz (284 g) fresh white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
10 oz (300 g) mushrooms, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil

Directions

Sear the Bacon and Beef

Preheat the oven to 325°F (160°C).

Image 1 showing bacon cooked in dutch oven, and image 2 showing beef seared in the bacon fat in the dutch oven.

Heat olive oil in a large Dutch oven over medium heat. Add chopped bacon and cook for 4-5 minutes until golden and the fat has rendered. (Image 1) Transfer bacon to a plate with a slotted spoon, leaving the fat in the pot.
Pat beef cubes dry with paper towels. Season lightly with salt and pepper.
Working in batches, sear the beef in the hot bacon fat for 5-6 minutes per batch, turning to brown all sides. (Image 2) Do not overcrowd the pot. Transfer seared beef to the plate with the bacon.

Mushrooms and pearl onions browned separately in the dutch oven.

Prepare the Pearl Onions and Mushrooms

For pearl onions: In the dutch oven, melt butter with olive oil over medium heat, if needed. Add onions and cook, rolling them often, for about 10 minutes until browned. (Image 3) Remove onions to a medium bowl.
For mushrooms: In the dutch oven, melt more butter with olive oil over high heat, if needed. Add mushrooms and sauté for 5-6 minutes until golden. (Image 4) Remove to bowl with the onions and set aside.

Image 5 showing carrots and onions cooking in the dutch oven, and image 6 showing tomato paste and flour in the dutch oven.

Build the Flavour Base

Add onion and carrots to the dutch oven. Sauté for 3-4 minutes until softened and lightly browned. (Image 5)
Stir in tomato paste and cook for 1-2 minutes, letting it caramelise to deepen its flavour.
Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste. (Image 6)

Wine added to the dutch oven, then reduced meat, beef broth etc... added to the dutch oven.

Pour in the wine and scrape up all the browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 8-10 minutes. (Image 7)

Braise the Stew

Return beef and bacon to the pot. Add the beef broth, and stir in the beef bouillon cube.
Wrap 2 thyme sprigs and the bay leaf in kitchen twine to make a bouquet garni, then add it to the pot along with the garlic. (Image 8)
Bring to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven.
Braise for 2 hours 30 minutes, checking occasionally to ensure the liquid stays at a gentle simmer. The beef is ready when it can be pierced easily with a fork.

Finish and Serve

Once the beef is tender, skim any excess fat from the surface of the stew. Remove and discard the bouquet garni.
Stir in the prepared onions and mushrooms. Return to the oven, uncovered, for 25-30 minutes to allow flavours to meld.
Taste and adjust seasoning. Sprinkle with fresh thyme leaves before serving.
Serve hot with buttered noodles, mashed potatoes, or crusty bread.

8 Servings