Beef Bourguignon

Beef Bourguignon Recipe

Master Making Beef Bourguignon with Le Creuset

Beef bourguignon, also called beef Burgundy, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavored with carrots, onions, garlic, and garnished with pearl onions, mushrooms, and bacon. A staple in French cuisine, this recipe from Le Creuset makes a hearty and satisfying meal for the whole family. Better yet, cooking it in a Dutch oven means one-pan prep and cleanup so you spend less time in the kitchen and more time with loved ones.

Beef Bourguignon

By Le Creuset


  • 4 tablespoons unsalted butter at room temperature, divided
  • 1 lb. fresh mushrooms, thickly sliced
  • 8 ounces smoked bacon, diced
  • 2 1/2 lbs. beef chuck cut into 1­inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, as needed
  • 1 pound carrots, sliced diagonally into 1­inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic
  • 1 bottle dry red wine
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme
  • 3 tablespoons all­purpose flour
  • 1 lb. frozen pearl onions, thawed


  • Dutch oven
  • Knife and cutting board
  • Plates and paper towels
  • Wooden scraping spoon
  • Ladle
  • Small mixing bowl and fork
  • Measuring cups and spoons
  • Prep and pinch bowls


Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium heat. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned, then remove to a plate and reserve in the fridge.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.  Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Sear the beef in batches 3 to 5 minutes, turning to brown very well on all sides, adding oil if needed. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.     

Toss the carrots, and sliced onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.  Add the bottle of wine to deglaze the pan, scraping up all the flavorful brown bits from the bottom of the pan.

Put the meat and bacon back into the pot with the juices, plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight­fitting lid and place it in the oven for about 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew until well combined, then add the pearl onions. Bring the stew to a boil on top of the stove, lower the heat and simmer for 15 minutes or until thickened. Season to taste.