Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Bourguignon
A rich French braise of beef slowly simmered in red wine with bacon, mushrooms, and pearl onions until meltingly tender.
Contains common allergens
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Instructions
6 steps- 1
Preheat the oven to 325 degrees F. Cook the diced bacon in a large Dutch oven over medium heat until crisp, then remove with a slotted spoon, leaving the fat behind.
- 2
Pat the beef very dry and season with salt and pepper, then sear in batches in the bacon fat over high heat until deeply browned on all sides, about 4 minutes per batch. Crowding the pot steams the meat, so do not rush this step.
- 3
Lower the heat to medium, add the onion and carrots, and cook until softened, about 6 minutes, then stir in the garlic and tomato paste for 1 minute. Sprinkle in the flour and stir for 2 minutes to cook out the raw taste.
- 4
Pour in the wine and beef broth, scraping up the browned bits, then return the beef and bacon to the pot with the bouquet garni. Bring to a simmer, cover, and braise in the oven for 2.5 to 3 hours until fork-tender.
- 5
Meanwhile, saute the mushrooms and pearl onions in the butter over medium-high heat until golden, about 8 minutes, then set aside.
- 6
When the beef is tender, stir in the mushrooms and onions, discard the bouquet garni, and simmer uncovered for 10 minutes to thicken. Taste and adjust seasoning before serving over mashed potatoes or egg noodles.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving865
Calories
75 g
Protein
19 g
Carbs
52 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Beef bourguignon is the great peasant-turned-classic braise of Burgundy, where tough beef was once stewed slowly in the region's red wine to make it tender and flavorful. Julia Child carried it into North American kitchens as the dish that proved French cooking was achievable at home. Its identity rests on the marriage of wine, beef, and the trio of bacon, mushrooms, and pearl onions that finish the pot.
Listahan note
This version honors the classic structure, browning the beef in batches and building a wine braise finished with the traditional garnish, while keeping the steps clear enough for a confident weeknight or weekend cook. It prizes patience over shortcuts, since the depth comes from time.
Technique cues
- Brown the beef in batches with space between the pieces, since crowding steams the meat and you lose the fond that flavors the whole braise.
- Reduce the wine slightly before the long simmer so its raw alcohol edge cooks off and leaves a rounded, savory backbone.
- Cook the mushrooms and pearl onions separately and add them near the end so they keep their shape instead of disintegrating.
Kitchen flow
- Parallel prep
- Brown the bacon and beef in stages while you peel the onions and slice the mushrooms, so the components are ready to layer.
- Make-ahead
- This braise tastes even better the next day, so cook it fully, refrigerate overnight, and reheat gently before serving.
- Leftover move
- Spoon leftovers over wide egg noodles or fold into a savory pie under a puff pastry lid.
- Cleanup rhythm
- One Dutch oven carries the whole dish, and soaking it after the braise lifts the deep fond easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef chuck
main braising cut
Purpose: Its connective tissue melts over the long simmer into tender, gelatin-rich meat that holds together in chunks.
Handling: Cut into large cubes, pat dry, and brown deeply before braising.
Adaptation: Beef brisket or short rib also braise well, though times vary.
red wine
braising liquid and signature flavor
Purpose: A dry red, traditionally Burgundy, gives the dish its deep color and the wine character at its core.
Handling: Use a wine good enough to drink and reduce it before the slow cook.
Adaptation: A dry Pinot Noir or Cote du Rhone works, or use beef broth with a splash of grape juice and vinegar for an alcohol-free version.
bacon
smoky fat base
Purpose: Its rendered fat browns the beef and seeds the braise with a smoky depth.
Handling: Dice and render until crisp, reserving it to fold back in at the end.
Adaptation: Pancetta or a beef bacon for pork-free, or smoked turkey for leaner.
pearl onions
classic garnish
Purpose: They add little bursts of sweetness and are part of the dish's traditional identity.
Handling: Peel and brown separately, then simmer briefly to glaze.
Adaptation: Quartered shallots or frozen pearl onions save the peeling.
mushrooms
earthy garnish
Purpose: They bring an earthy, meaty note that rounds out the rich braise.
Handling: Saute in butter until golden and add near the end.
Adaptation: Cremini, button, or a mix of wild mushrooms all work.
Technique notes
- Tie the herbs into a bundle so you can lift the bouquet out cleanly at the end rather than fishing out loose stems.
- If the sauce is thin after braising, reduce it on the stovetop or whisk in a little flour-butter paste until it coats a spoon.
- Add the bacon, mushrooms, and onions only in the final stretch so they retain their distinct textures in the finished pot.
Ingredient swaps
- Alcohol-free direction
- Replace the wine with beef broth, a splash of grape juice, and a teaspoon of red wine vinegar for depth without alcohol.
- Gluten-free direction
- Thicken with a cornstarch slurry instead of a flour roux.
- Pork-free direction
- Use beef bacon or smoked turkey for the rendered-fat base.
Serve alongside
- Buttered egg noodles
- Creamy mashed potatoes
- Crusty baguette
- Steamed haricots verts
- The same Pinot Noir used in the braise
- Sparkling water with lemon
- Dark cherry juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to four days, and the flavor deepens by day two. Reheat gently on the stovetop so the beef stays tender. It freezes well for up to three months; thaw overnight and warm slowly, adding broth if it thickened too much.
Equipment
- Heavy Dutch oven
- Skillet for the garnish vegetables
- Tongs for browning in batches
- Fine strainer for skimming
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