The Best Beef Bourguignon Recipe

What Is Beef Bourguignon?

Beef Bourguignon is a classic French dish that turns simple ingredients into something deeply flavorful and comforting. At its core, it’s a slow-cooked stew made with tender chunks of beef, a generous pour of red grape juice, and a mix of vegetables like carrots, onions, and mushrooms. Though it sounds fancy, the beauty of a good beef bourguignon recipe lies in its simplicity and the way time works its magic in the pot.

Originally from the Burgundy region of France, this dish was a way to make the most of tougher cuts of meat—letting them simmer low and slow until they’re melt-in-your-mouth tender. The red grape juice doesn’t just add richness; it gives the stew a deep, almost earthy flavor that wraps around every bite. Smoky beef, fresh herbs, and slow-sautéed aromatics help layer the flavor without overcomplicating things. And if hearty, savory meat dishes are your thing, you’ll definitely want to check out these garlic butter steak bites with potatoes—simple, satisfying, and packed with flavor.

A traditional beef bourguignon recipe isn’t something you rush. It takes time—maybe a Sunday afternoon or a quiet evening when you’re in no hurry. But once it’s done, you’re left with a pot full of cozy, hearty goodness that tastes like it came from a French countryside kitchen. It’s the kind of meal that brings folks to the table and makes them linger a little longer.

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Ingredients You’ll Need

This version of my beef bourguignon recipe keeps all the deep, slow-cooked flavor while using ingredients that work for a wider range of diets. It’s still hearty, still comforting, and just as delicious—perfect for gathering around the table with family or friends.

For the Beef Stew

These ingredients make up the heart of this Beef Bourguignon Recipe—tender beef, wholesome veggies, and a rich, savory broth.

2½ pounds chuck roast, cut into 2-inch cubes
1½ teaspoons salt, or to taste
½ teaspoon black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil, divided
6 ounces beef or turkey sausage, diced (look for a smoked or seasoned variety for depth of flavor)
3 large carrots, peeled and cut into 1-inch pieces
1 yellow onion, diced
4 cloves garlic, minced
2½ cups unsweetened red grape juice
2 cups beef broth, low sodium
2 tablespoons tomato paste
1 tablespoon pomegranate molasses or Worcestershire-style sauce without anchovies
1 teaspoon dried thyme (or a few fresh sprigs)
2 bay leaves
1 pound baby potatoes, halved
8 ounces cremini mushrooms, halved or quartered

For the Flavor Base

This part builds the stew’s signature richness—browned sausage, sautéed aromatics, and that slow-simmered foundation.

2 tablespoons butter or olive oil
1 tablespoon all-purpose flour (to thicken the stew, if needed)
Extra broth or water, to adjust the consistency near the end

Optional Garnishes

These are little extras you can add at the end to make each bowl special—nothing fancy, just a finishing touch or two.

Fresh parsley, finely chopped
Buttered rice, mashed potatoes, or crusty bread, to soak up the sauce
A squeeze of lemon or a splash of vinegar, if you like a little brightness to balance the richness

With these ingredients, you’ll get all the depth and warmth of the classic dish—just tailored to suit your kitchen and your table. Now, let’s get cooking!

Step-by-Step Instructions

This beef bourguignon recipe may sound fancy, but don’t let the name fool you—it’s really just a slow-simmered pot of comfort dressed in its Sunday best. . Simply good food, crafted the traditional way—with a sturdy pot, a trusty wooden spoon, and a touch of care.

Step 1: Prepare the Beef

First things first—let’s get that beef ready for our Beef Bourguignon Recipe. You’ll want to cube your chuck roast into hearty pieces, about two inches across. Not too small, or they’ll melt away before we’re ready. Pat each piece dry with a paper towel so they’ll brown instead of steam. Give them a good sprinkle of salt and black pepper, then toss the pieces in just enough flour to lightly coat. It’s not just for color—the flour helps thicken the stew later, turning the juices into gravy.

Step 2: Brown the Meat

Grab your favorite heavy-bottomed pot—cast iron if you’ve got it—and heat a splash of olive oil over medium-high. For this Beef Bourguignon Recipe, cook the beef in small portions to give each piece enough space to brown properly. You want a good sear, not a steam bath. Let them get deeply golden on all sides, then scoop them out and set them aside. If the edges of your pot are looking dark and crusty, good—that’s flavor.

Step 3: Sauté the Vegetables

Toss in your diced beef sausage (or turkey sausage, if that’s what’s in the fridge) and let it crisp up a bit. It adds that smoky depth without the need for bacon—perfect for this Beef Bourguignon Recipe. Now, stir in your chopped onions and carrots and let them soften and catch some of that browned goodness. Garlic joins the party next, followed by mushrooms—earthy, tender, and just right. Don’t rush it. Let the kitchen smell amazing.

Step 4: Deglaze with Grape Juice

Here’s where this beef bourguignon recipe takes a turn toward magic. Pour in your red grape juice , and watch it sizzle as it lifts all those tasty browned bits off the bottom of the pot. Stir in the tomato paste, beef broth, pomegranate molasses (or a savory sauce that works for your pantry), thyme, and bay leaves. Give it all a good stir and let it come to a gentle simmer. The aroma should be warm and comforting, with a hint of something a little extra special.

Step 5: Simmer and Slow Cook

Now, it’s time for the slow part of our Beef Bourguignon Recipe—where all the flavors settle in and get to know each other. Return the browned beef to the pot along with its juices, and gently add the halved baby potatoes. Nestle them right down into that savory broth. Cover the pot and let it simmer low and slow for about 2½ to 3 hours, either on the stovetop or in a 300°F (150°C) oven.

When it’s done, the beef should be spoon-tender, and the sauce thick enough to coat the back of a ladle. If the stew feels a little loose, leave the lid off and let it bubble for a while until it thickens just right—or stir in a touch of flour blended with broth to help it along.

And there you have it: a beef bourguignon recipe that’s rich, soulful, and made with nothing but wholesome ingredients and good intentions. Serve it over rice, mashed potatoes, or with a warm piece of flatbread—and you’ve got yourself a meal that tastes like it came from a kitchen full of stories.

Tips for the Best Beef Bourguignon

If you’re trying out this beef bourguignon recipe, whether it’s your first time or you’ve made it before, a few simple tips can really lift the flavors and textures to the next level. These aren’t fancy kitchen secrets—just honest, practical advice to help you create a meal that feels like a warm welcome at the end of a long day.

One of the most important steps is to take your time browning the beef. Getting a nice, deep crust on each piece before adding anything else sets a solid foundation for the whole dish. Avoid crowding the pot so the meat sears instead of steams—that little bit of patience goes a long way.

Season simply but well. Salt and pepper do the heavy lifting here. Coating the beef lightly in flour before browning not only helps thicken the sauce later but also adds a subtle, toasty note that blends beautifully with the slow-cooked flavors.

Fresh vegetables make all the difference. Choose firm carrots and baby potatoes that can hold their shape as they soak up the juices. Don’t forget the mushrooms—they add an earthy depth that balances the richness of the beef perfectly.

I love using red grape juice for a touch of natural sweetness and brightness. Just remember to let it simmer down a bit before pouring in the broth, so you get that concentrated flavor without watering down the stew.

Above all, be sure to let the stew simmer gently over low heat. Giving the beef plenty of time to become tender allows all those connective tissues to melt into the sauce, creating a rich, silky finish. This dish is worth every minute of the wait, filling your kitchen with smells that feel like a cozy hug.

Follow these tips, and your beef bourguignon recipe will be the kind of hearty, soulful meal that makes folks linger around the table—no fuss, just good food made with care.

FAQ

What cut of meat is best for beef bourguignon?

For this beef bourguignon recipe, the ideal cut is one that stands up well to slow cooking and becomes tender without turning mushy. Chuck roast is my favorite choice—it has enough fat and connective tissue to melt down during the long cooking process, making the beef melt-in-your-mouth tender and flavorful. Brisket or short ribs can work too, but chuck roast usually gives the best balance for this recipe.

What is the difference between beef stew and beef bourguignon?

While both dishes involve slow-cooked beef and vegetables, this beef bourguignon recipe differs from a classic beef stew in its rich, robust sauce and more intricate layering of flavors. Beef stew tends to be a simpler, broth-based dish, whereas bourguignon is a braised dish with mushrooms, pearl onions, and a deeply savory sauce made with carefully chosen ingredients that enhance its complexity—all without the use of alcohol.

What do the French serve with beef bourguignon?

In France, this classic dish is commonly paired with sides that soak up the delicious sauce from the beef bourguignon recipe. Mashed potatoes, buttered noodles, or a crusty baguette are popular accompaniments. Some also enjoy a side of fresh green beans or a light salad to balance the richness of the stew.

What is traditional beef bourguignon?

Traditional beef bourguignon is a slow-braised stew from Burgundy, France, made by simmering tougher cuts of beef in grape juice with vegetables like mushrooms, carrots, and pearl onions. This method tenderizes the meat and infuses it with a deep, comforting flavor. This classic dish inspired many versions, including this beef bourguignon recipe, which aims to keep that soulful spirit alive while adapting to different kitchens and tastes.

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