This is a straightforward beef chuck braise cooked low and slow in red wine with bacon, pearl onions, and mushrooms added at the end. It takes about 40 minutes of hands-on work and then the oven does the rest. The main reason to make it: the leftovers are better than the first serving, which makes it one of the most practical dishes you can cook for a dinner party or a busy week.
The short version of why this works
Two things actually matter here. First, searing the beef in batches — not all at once — keeps the pan hot enough to brown the meat instead of steaming it. That crust is where most of the flavor in the final sauce comes from, so don’t rush it. Second, the long oven braise at 160°C (320°F) breaks down the collagen in beef chuck slowly and evenly, turning a tough cut into something that holds its shape but falls apart when you press it. Crank the heat to save time and you get chewy, dry beef sitting in thin liquid. Low and slow is the whole point.
Troubleshooting
- Sauce is too thin at the end: After adding the bacon, mushrooms, and pearl onions, leave the lid fully off and keep the heat at a steady medium simmer. If it still won’t thicken after 20 minutes, remove the beef with a slotted spoon and reduce the liquid alone for another 5–10 minutes before returning the meat.
- Beef is tough after the full braise time: Chuck varies. If the pieces don’t yield easily when pressed with a spoon, cover the pot and give it another 20–30 minutes. There’s no shame in going longer — it won’t hurt the dish.
- Mushrooms are soggy instead of golden: This happens when the pan is overcrowded or the heat is too low. Cook the mushrooms in two batches in the bacon fat, leaving space between pieces, and don’t stir too often. They need contact with the hot pan to color properly.
- Wine flavor tastes sharp or raw: This usually means the wine didn’t get enough time to cook down before the lid went on. Make sure the stew comes to a full simmer on the stovetop before you cover it and move it to the oven — give it 3–4 minutes of open simmering first.
- Pearl onions falling apart: They cook faster than the beef, which is why they’re added at the end. If yours are very small, add them in the last 10 minutes of the stovetop finish rather than all 20 — skip the garnish of extra fresh herbs on top too, not worth the extra dish.
Keeping and reheating
Beef Bourguignon keeps well in the fridge for up to 4 days in a sealed container, and the flavor genuinely improves overnight as the sauce thickens and the beef absorbs more of it. To reheat, add a splash of beef stock or water to loosen the sauce, then warm it covered over low heat on the stovetop for about 15 minutes, stirring occasionally — high heat will tighten the sauce and can make the beef grainy. It also freezes well for up to 3 months; freeze it without any side dishes, in portions if possible, and thaw overnight in the fridge before reheating the same way. If you’re cooking it for a gathering, making it the day before is genuinely the better move.
Classic Beef Bourguignon: Rich French Red Wine Stew
Equipment
- Large Dutch oven (5.5-quart / 5-litre minimum)
- 12-inch (30cm) skillet
- Instant-read thermometer
- Wooden spoon
- Sharp chef’s knife
- Large rimmed baking sheet or plate (for resting seared beef)
Ingredients
- 2 tbsp olive oil or neutral oil 30ml — use vegetable or grapeseed for searing, avoid extra virgin
- 2.2 lb beef chuck 1kg, cut into 2-inch (5cm) cubes
- 1 medium carrot sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bottle dry red wine 750ml / 3 cups, preferably Burgundy (Pinot Noir)
- 2 cups beef stock 480ml, preferably homemade
- 1 small bundle bouquet garni 3-4 sprigs fresh thyme, 3-4 sprigs fresh parsley, 2 bay leaves, tied with kitchen twine
- 1 tbsp tomato paste 15ml
- 5.3 oz pearl onions 150g / about 1 cup, peeled
- 7 oz button mushrooms 200g, quartered
- 3.5 oz thick-cut smoked bacon or lardons 100g, diced
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 2 tbsp all-purpose flour optional, for thickening — see notes
Instructions
- In a large Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches of 4-5 pieces, brown the beef cubes for 2-3 minutes per side without moving them, until a deep golden-brown crust forms on all sides. Transfer each batch to a plate and set aside. Do not overcrowd the pan.2 tbsp olive oil or neutral oil, 2.2 lb beef chuck
- In the same pot, reduce heat to medium. Add the carrot and onion and sauté for 5-6 minutes until the onions are translucent and softened. Add the minced garlic and stir until fragrant, about 30 seconds.1 medium carrot, 1 medium onion, 2 cloves garlic
- Return the seared beef and any accumulated juices to the pot. Pour in the red wine and beef stock, add the bouquet garni, and stir in the tomato paste. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated 160°C / 320°F (140°C fan-forced) oven. Braise for 2½ hours, or until the beef is fork-tender and yields easily when pressed.2.2 lb beef chuck, 1 bottle dry red wine, 2 cups beef stock, 1 small bundle bouquet garni, 1 tbsp tomato paste
- About 30 minutes before the stew is done, cook the diced bacon in a skillet over medium heat for 5-6 minutes until crispy. Transfer to a paper towel-lined plate. Add the pearl onions to the rendered bacon fat and cook for 4-5 minutes, shaking the pan occasionally, until lightly browned. Add the quartered mushrooms and sauté for 5-6 minutes until golden and any released moisture has evaporated.3.5 oz thick-cut smoked bacon or lardons, 5.3 oz pearl onions, 7 oz button mushrooms
- Remove the stew from the oven and discard the bouquet garni. Add the bacon, pearl onions, and mushrooms to the stew. Season with salt and freshly ground black pepper to taste. Simmer uncovered on the stovetop over low heat for 20 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.3.5 oz thick-cut smoked bacon or lardons, 5.3 oz pearl onions, 7 oz button mushrooms, 1 pinch salt
Notes
Nutrition
Your questions, answered
Can I make this on the stovetop instead of in the oven?
Yes, you can keep it on the stovetop over the lowest heat your burner will hold, with the lid on. Check it every 30 minutes or so and give it a stir to make sure the bottom isn’t catching — a heavy Dutch oven helps a lot here.
What red wine should I use if I can’t find Burgundy?
Any dry, full-bodied red wine works fine — Côtes du Rhône, Merlot, or Cabernet Sauvignon are all solid choices. The main thing to avoid is anything labeled ‘cooking wine,’ which has added salt and will make the sauce taste flat.
Can I prep this the night before and finish it the next day?
Absolutely — it’s actually the recommended approach. Braise the beef completely, refrigerate it overnight, then skim the solidified fat off the top before reheating and doing the final 20-minute stovetop finish with the bacon, onions, and mushrooms.
Do I need to marinate the beef in wine overnight first?
No, this recipe doesn’t require it and skipping it saves you a full day. The long braise does the same job of infusing flavor into the beef.
Can I use frozen pearl onions instead of fresh?
Yes, and they’re much easier to work with since they come already peeled. Thaw them first and pat them dry before adding them to the bacon fat so they brown rather than steam.
How do I know when the beef is actually done?
Press a piece with the back of a spoon — it should give easily and start to break apart at the edges, but not completely fall to shreds. If it still feels firm and springy, it needs more time.
