Name: Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 3 pounds beef chuck roast, cut into 1½-inch cubes; 1 1/2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil, divided; 6 ounces thick-cut bacon, diced; 1 large yellow onion, diced; 2 medium carrots, sliced into 1/2-inch rounds; 2 ribs celery, diced; 8 ounces cremini or white mushrooms, quartered; 3 cloves garlic, minced; 2 tablespoons tomato paste; 3 cups low-sodium beef broth; 1 cup water, plus more as needed; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 2 leaves bay leaves; 4 sprigs fresh thyme; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 2 tablespoons unsalted butter; 2 tablespoons fresh parsley, chopped; 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (optional); to taste extra salt and freshly ground black pepper

Beef Bourguignon Recipe tastes rich, savory, and deeply comforting, like the coziest beef stew that ever put on its fancy pants. It works best for Sunday dinners, date nights at home, or any time you want a slow-simmered showstopper in about 3 to 3½ hours total. I first cooked this on a tiny apartment stove with one wobbly burner, so you can absolutely pull this off in a normal kitchen.

Why Beef Bourguignon Recipe Is Worth It

This Beef Bourguignon Recipe gives you ultra-tender beef, silky vegetables, and a glossy, deeply flavored sauce that feels restaurant-level. The long simmer turns a humble cut of beef into something that tastes luxurious, and the leftovers taste even better the next day.

You also build flavor in layers, which means every step pays off in the final bowl. If you enjoy classic comfort food with a little extra flair, this recipe hits that sweet spot without feeling fussy.

“This Beef Bourguignon Recipe tastes like a special-occasion meal that somehow came out of my regular kitchen, and my family now requests it on repeat. ★★★★★”

Ingredients You Need

Beef and Marinade

3 pounds beef chuck roast, cut into 1½-inch cubes (chuck gives the best balance of flavor and tenderness; avoid super-lean cuts)
1½ teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour (use a 1:1 gluten-free flour if needed)
2 tablespoons olive oil (or avocado oil)

Vegetables and Aromatics

6 ounces thick-cut bacon, diced (or turkey bacon; or skip and add 1 tablespoon extra oil)
1 large yellow onion, diced
2 medium carrots, sliced into ½-inch rounds
2 ribs celery, diced (optional but adds nice flavor)
8 ounces cremini or white mushrooms, quartered
3 cloves garlic, minced
2 tablespoons tomato paste (tube tomato paste works great and stores easily)

Braising Liquid and Flavor Boosters

3 cups low-sodium beef broth (use a good-quality boxed broth; I like Kitchen Basics or Pacific)
1 cup water (adjust as needed to keep meat mostly submerged)
2 tablespoons soy sauce (or tamari for gluten-free; this adds umami depth)
1 tablespoon Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon dried oregano
½ teaspoon smoked paprika (optional, for a subtle smoky note)

Finishing Touches

2 tablespoons unsalted butter (or vegan butter)
2 tablespoons chopped fresh parsley
Extra salt and pepper to taste
Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water, if you want a thicker sauce

Pantry Shortcuts & Notes

Use pre-chopped mirepoix (onion, carrot, celery mix) from the store to save time.
Use pre-sliced mushrooms if you feel done with chopping.
Tomato paste in a tube beats the can for small amounts and easy storage.
If you own Better Than Bouillon beef base, you can mix 1 teaspoon with hot water to boost flavor in the broth.

Equipment List

Large Dutch oven or heavy-bottomed stock pot with lid
Cutting board and sharp chef’s knife
Wooden spoon or spatula
Tongs
Measuring cups and spoons
Small bowl for cornstarch slurry (optional)

Quick Tips & substitutions

Pat the beef very dry with paper towels so it browns instead of steams.
Brown the beef in batches; crowding the pan makes it gray and sad.
Use beef chuck for the best texture; swap with beef shoulder if needed.
Skip bacon and use 1 extra tablespoon oil for a pork-free version.
Use tamari instead of soy sauce to keep the Beef Bourguignon Recipe gluten-free.
Swap butter with olive oil or vegan butter for a dairy-free finish.
Add extra mushrooms and carrots if you want more veggies in every bite.
If the stew tastes flat at the end, add a small splash of soy sauce and a pinch of salt instead of more liquid.
Let the stew rest 10–15 minutes before serving so the sauce thickens slightly.
Cook this one day ahead if possible; the flavor deepens overnight in the fridge.

How to Make Beef Bourguignon Recipe

Step 1: Sauté veggies and aromatics

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until it turns crisp and renders its fat, about 6–8 minutes, then scoop the bacon out to a plate and leave the fat in the pot. Add onions, carrots, and celery to the pot and cook until they soften and start to brown at the edges, about 8–10 minutes. Stir in the garlic and tomato paste and cook 2 minutes, until the tomato paste darkens slightly and smells rich and savory.

Step 2: Brown the beef

While the veggies cook, pat the beef cubes dry with paper towels and toss them with salt, pepper, and flour in a large bowl. Push the veggies to the sides of the pot or transfer them to the bacon plate. Add the remaining 1 tablespoon olive oil to the center of the pot, then add half the beef in a single layer and sear on all sides until deep brown, about 6–8 minutes total. Transfer the browned beef to the plate and repeat with the remaining beef, adding a splash more oil if the pot looks dry.

Step 3: Build the braising base

Return all beef, bacon, and veggies to the pot and stir everything together. Add beef broth, water, soy sauce, Worcestershire, bay leaves, thyme, oregano, and smoked paprika. Scrape the bottom of the pot with a wooden spoon to lift up all the browned bits, since they carry tons of flavor. Bring the mixture to a gentle simmer over medium-high heat.

Step 4: Simmer low and slow

Once the Beef Bourguignon Recipe reaches a simmer, reduce the heat to low so it barely bubbles. Cover the pot with a lid, leaving it slightly ajar, and cook for 1½ to 2 hours, stirring every 20–30 minutes. Cook until the beef turns fork-tender and the sauce thickens slightly. Add a splash of water if the liquid reduces too much before the beef softens.

Step 5: Cook the mushrooms

About 30 minutes before the stew finishes, heat a skillet over medium-high heat and add a small drizzle of oil. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes, so they brown nicely. Stir and cook another 3–4 minutes until they turn golden and release most of their moisture. Season with a pinch of salt and set aside.

Step 6: Finish and adjust the sauce

When the beef turns tender, stir in the sautéed mushrooms and simmer 10 more minutes. Taste and adjust seasoning with more salt and pepper as needed. If you want a thicker sauce, stir the cornstarch slurry into the pot and simmer 3–5 minutes until the sauce coats the back of a spoon. Turn off the heat and stir in the butter and chopped parsley to give the Beef Bourguignon Recipe a glossy, rich finish.

Step 7: Rest and serve

Let the stew sit off the heat for about 10–15 minutes so the flavors settle and the sauce thickens slightly. Fish out the bay leaves and thyme stems. Spoon the Beef Bourguignon Recipe over your favorite base and garnish with extra parsley if you feel fancy.

Recipe Variations

Gluten-free: Use gluten-free flour or skip the flour and thicken with extra cornstarch slurry; use tamari instead of soy sauce.
Dairy-free: Skip the butter at the end or use a dairy-free butter alternative.
Vegan version: Swap beef with hearty mushrooms, canned chickpeas, and cubed potatoes; use vegetable broth and skip bacon or use vegan bacon.
Low carb: Serve over cauliflower mash or steamed green beans instead of potatoes, rice, or noodles.
Extra veggie: Add parsnips, turnips, or pearl onions during the last 45 minutes of simmering.
Spicy kick: Add a pinch of red pepper flakes or a spoonful of harissa with the tomato paste.

Ways to Serve Beef Bourguignon Recipe

Spoon over creamy mashed potatoes.
Serve on top of buttered egg noodles.
Ladle into bowls with crusty bread on the side for dunking.
Serve over steamed white or brown rice.
Pair with roasted garlic cauliflower mash for a lighter option.
Serve with a simple green salad and roasted vegetables for a full meal.

Storage Success

Let the Beef Bourguignon Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen as it sits, so leftovers often taste even better. Reheat gently on the stove over medium-low heat, and add a splash of broth or water if the sauce thickens too much. Freeze portions in freezer-safe containers for up to 3 months, and thaw overnight in the fridge before reheating.