Christmas Eve at my house means coats on the rack, wine in hand, and the deep, savory scent of something magical simmering low in the oven. That scent? Classic beef bourguignon. It fills every corner of the house, making it feel warmer than any fireplace ever could. You don’t need French roots to make this dish—you just need a Dutch oven and a little patience.
Table of Contents
Why This Beef Bourguignon Recipe Works
One-Pot Convenience
This version stays true to the heart of the dish but trims the fuss. Everything builds flavor in a single Dutch oven—from bacon to beef to broth. Cleanup is easy, and you’re left with a deeply satisfying meal that tastes like you spent all day cooking, even though the oven did most of the work.
Big Flavor from Budget Ingredients
You don’t need a fancy cut of beef. Chuck or brisket works beautifully when slow-braised in wine and broth. Add Better than Bouillon for extra depth, and you’ve got a rich stew that tastes like a holiday splurge without draining your wallet.
Mostly Hands-Off Cooking
After the initial sear and sauté, the oven takes over. That gives you time to prep sides, wrap gifts, or just relax with a glass of red. It’s perfect for Christmas dinner because it delivers comfort, flavor, and ease—everything you want in a holiday main.
Ingredients You’ll Need
Key Ingredients
- Beef chuck (or brisket): marbled and perfect for slow cooking
- Bacon: adds smoky richness
- Carrots, onion, garlic: your aromatic base
- Tomato paste & flour: builds a thick, flavorful sauce
- Bold red wine: Burgundy preferred, but any dry, bold red works
- Beef stock & bouillon: layers of umami
- Mushrooms & pearl onions: classic finishing touches
- Thyme & bay leaves: fragrant herbs that balance the richness
Substitutions & Variations
- Use brisket if you want a fattier cut
- Gluten-free? Skip the flour and stir in a cornstarch slurry at the end
- If wine isn’t an option, swap with more beef stock and a splash of balsamic
Tools You’ll Need
- A 5-quart Dutch oven
- A sharp chef’s knife
- Optional: large skillet for browning mushrooms and onions
Step-by-Step: How to Make Classic Beef Bourguignon
1. Render Bacon
Chop your bacon into bite-sized pieces. In your Dutch oven, cook them low and slow until browned. Remove with a slotted spoon and set aside.
2. Sear the Beef
Season beef chunks with salt and pepper. Sear them in the bacon fat over medium-high heat in batches. Let each side get deep golden-brown. Set the seared beef aside.
3. Sauté the Vegetables
Lower the heat to medium. Add 2 tablespoons butter, then toss in chopped onion and carrots. Sauté for a few minutes until slightly softened. Add minced garlic and cook for another minute.
4. Build the Sauce
Stir in tomato paste and let it caramelize for 2 to 3 minutes. Sprinkle in flour and stir well. Let it cook another 2 minutes until everything smells nutty and rich.
5. Braise in Oven
Pour in your wine, scraping the brown bits off the bottom. Add beef stock, bouillon, seared beef, bacon, thyme, and bay leaves. Cover and transfer the pot to a 350°F oven. Let it cook undisturbed for 2½ hours.
6. Finish with Mushrooms & Pearl Onions
In a skillet, melt the rest of the butter. Sauté quartered mushrooms until browned, then toss in the pearl onions. Cook for 5 more minutes. Add them to the stew and return the pot to the oven for another 45 minutes.
7. Rest Before Serving
When the beef is fork-tender, remove from the oven and let it sit covered for 30 minutes. The flavors deepen even more during this rest.
Best Cuts of Beef for Bourguignon
Beef chuck is the go-to here. It’s affordable and gets wonderfully tender during braising. Brisket works too, especially the point cut if you like more fat. Trim it a bit to avoid greasiness.
Gluten-Free Beef Bourguignon
No flour? No problem. Omit it during the sauce step. Instead, mix 2 teaspoons cornstarch with 1½ tablespoons water and stir it into the stew when you add mushrooms and onions. It thickens perfectly.
What to Serve with Beef Bourguignon
- Mashed potatoes: buttery, garlicky, or even with caramelized onions
- Leafy salads: like a Little Gem Caesar or an Italian chopped
- Warm, crusty rolls: perfect for soaking up that rich sauce (try these garlic butter bread rolls)
- Desserts: almond ricotta cake or a skillet apple crisp pair beautifully
Storing, Freezing, and Reheating
Let leftovers cool, then refrigerate in airtight containers for up to 6 days. Freeze in portions for up to 3 months. When ready to reheat, do it slowly over low heat with a splash of broth to loosen the sauce.
Classic Beef Bourguignon Recipe Card
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Classic Beef Bourguignon – Cozy, Delicious Holiday Favorite
- Total Time: 4 hours
- Yield: 6 servings
Description
Classic beef bourguignon is a rich, hearty French stew made with tender chunks of beef braised in red wine, slow-cooked with carrots, onions, garlic, and herbs. It’s perfect for holidays or any cozy winter meal.
Ingredients
5 strips bacon, cut into 1″ pieces
3 1/2 lbs beef chuck, cut into 2″ pieces (or brisket)
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour (or cornstarch slurry for gluten-free option)
2 cups Burgundy wine or bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves (dried or fresh)
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper
Instructions
1. Preheat oven to 350°F.
2. Render chopped bacon in a Dutch oven over medium-low heat until browned. Remove with slotted spoon.
3. Season beef with salt and pepper, sear in batches over medium-high heat until browned. Remove from pan.
4. Lower heat to medium, add 2 tbsp butter, sauté onions and carrots for 2–3 mins. Add garlic for 1 min.
5. Stir in tomato paste and cook for 2–3 mins until darkened. Sprinkle in flour, stir to incorporate, cook 2–3 mins.
6. Deglaze with wine, scraping bottom. Add beef broth, bouillon, beef, bacon, thyme, and bay leaves.
7. Cover and transfer to oven for 2 1/2 hours.
8. In skillet, melt remaining butter, sauté mushrooms until browned, then add pearl onions and cook 5 more mins.
9. Add mushrooms/onions to stew, return to oven for 45–60 mins until beef is very tender.
10. Remove from oven, leave covered for 30 mins before serving.
Notes
To make it gluten-free, omit flour and use a cornstarch slurry when adding the mushrooms and pearl onions.
Use a 5-quart Dutch oven for best results.
Let the stew rest for 30 minutes after cooking to develop deeper flavor.
Freezes well for up to 3 months and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Christmas Dinner Ideas
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
More Such Recipes
If you love slow-cooked comfort, try these next:
- Slow-cooked beef ribs in BBQ sauce
- Instant Pot beef tips with gravy
- Creamy oven-baked chicken thighs
FAQ
What is classic beef bourguignon?
It’s a French beef stew braised in red wine with onions, carrots, garlic, mushrooms, and herbs. Rich, hearty, and traditionally slow-cooked.
What is the secret ingredient in beef bourguignon?
A spoonful of Better than Bouillon beef base adds incredible depth without extra effort. It’s not traditional, but it makes a big difference.
What’s the secret to great boeuf bourguignon?
Time. Letting the beef cook low and slow turns tough cuts into melt-in-your-mouth bites. Also, building flavor in layers matters—don’t rush the browning.
What makes a bourguignon a bourguignon?
Red wine. That’s the soul of this dish. Burgundy wine is the classic, but any full-bodied red works. The wine infuses everything with warmth and depth.
Final Thoughts
Classic beef bourguignon sounds fancy, but this recipe proves it’s a dish anyone can pull off. It brings people together, warms the house, and feels special without being stressful. Perfect for holidays, or any time you crave something cozy and full of heart. If you try it, let me know how it went—or how you made it your own.
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