Beef Bourguignon

A long, slow braise and plenty of red wine give this classic French stew its signature flavor and luxuriously tender meat.

Serves
6–8
Time
3 hours, plus overnight marinating

PHOTO: TRISTAN DEBRAUWERE • FOOD STYLING: FATIMA KHAMISE

By SAVEUR Editors

Updated on December 22, 2025

A good-quality pinot noir from Burgundy, France, with its brisk acidity and earthy notes, acts as both a flavor enhancer and tenderizer in this iconic French dish layered with tender beef and mushrooms, meaty bacon, and seared carrots and pearl onions.

Featured in the March 2014 issue.

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser.

Ingredients

5 black peppercorns
1 bay leaf
1 parsley sprig, plus 2 Tbsp. coarsely chopped leaves, for garnish
1 thyme sprig
4 lb. beef chuck, cut into 2-in. pieces
One 750-ml bottle burgundy
6 oz. slab bacon, cut into ¼-in.-thick batons
¼ cup plus 1 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, coarsely chopped
2 medium carrots, cut crosswise into 1-in. pieces
⅓ cup all-purpose flour
2 cups beef stock
3 Tbsp. unsalted butter
12 pearl onions, peeled
1 lb. white button mushrooms, quartered
Country bread, for serving

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Instructions

Step 1

To a square of cheesecloth, add the peppercorns, bay leaf, parsley sprig, and thyme sprig, and tie into a tight bundle with twine. Transfer to a large bowl and add the beef and burgundy. Cover with plastic wrap and chill for 8 hours.

Step 2

Remove the beef from the marinade and pat completely dry with paper towels. Set aside. Reserve the marinade and herb bundle.

Step 3

To a large pot over medium-high heat, add the bacon and 2 tablespoons plus 1½ teaspoons of the oil. Cook, stirring occasionally, until the bacon is slightly crisp, about 8 minutes. Using a slotted spoon, transfer to a medium bowl.

Step 4

Season the beef with salt and black pepper. Working in batches, add the beef to the pot and cook, turning as needed, until browned all over, 6–8 minutes per batch. Using a slotted spoon, transfer the beef to the bowl with the bacon.

Step 5

Add the garlic and carrots to the pot and cook until the garlic is soft and fragrant, about 2 minutes. Stir in the flour and cook until the mixture starts to turn golden, about 3 minutes. Add the stock and the reserved marinade, herb bundle, beef, and bacon and bring to a boil. Turn the heat to medium-low, cover, and cook until the meat breaks apart easily when pierced with a fork, about 2 hours.

Step 6

To a large skillet over medium heat, add the butter and remaining oil. When the butter is melted and the mixture is hot, add the onions and cook, stirring occasionally, until pale golden and softened, about 10 minutes. Add the mushrooms and cook until golden, about 10 minutes more. Scrape the onions and mushrooms into the stew.

Step 7

Ladle the stew into shallow bowls and garnish with the chopped parsley. Serve with bread on the side.

To a square of cheesecloth, add the peppercorns, bay leaf, parsley sprig, and thyme sprig, and tie into a tight bundle with twine. Transfer to a large bowl and add the beef and burgundy. Cover with plastic wrap and chill for 8 hours.
Remove the beef from the marinade and pat completely dry with paper towels. Set aside. Reserve the marinade and herb bundle.
To a large pot over medium-high heat, add the bacon and 2 tablespoons plus 1½ teaspoons of the oil. Cook, stirring occasionally, until the bacon is slightly crisp, about 8 minutes. Using a slotted spoon, transfer to a medium bowl.
Season the beef with salt and black pepper. Working in batches, add the beef to the pot and cook, turning as needed, until browned all over, 6–8 minutes per batch. Using a slotted spoon, transfer the beef to the bowl with the bacon.
Add the garlic and carrots to the pot and cook until the garlic is soft and fragrant, about 2 minutes. Stir in the flour and cook until the mixture starts to turn golden, about 3 minutes. Add the stock and the reserved marinade, herb bundle, beef, and bacon and bring to a boil. Turn the heat to medium-low, cover, and cook until the meat breaks apart easily when pierced with a fork, about 2 hours.
To a large skillet over medium heat, add the butter and remaining oil. When the butter is melted and the mixture is hot, add the onions and cook, stirring occasionally, until pale golden and softened, about 10 minutes. Add the mushrooms and cook until golden, about 10 minutes more. Scrape the onions and mushrooms into the stew.
Ladle the stew into shallow bowls and garnish with the chopped parsley. Serve with bread on the side.