What cut of beef is best for Beef Bourguignon?

Use stewing beef or chuck—tougher cuts with connective tissue break down during slow cooking, becoming tender and absorbing the braising liquid.

Can I make Beef Bourguignon ahead of time?

Yes. Cook completely, cool, refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop or in the oven at 160°C until warmed through.

What type of red wine should I use?

A dry red wine like Burgundy, Pinot Noir, or Côtes du Rhône works well. Avoid very expensive wines—use one you'd drink but not premium bottles.

How do I know when the beef is done?

The meat should be fork-tender and almost falling apart. This typically takes 2.5–3.5 hours depending on chunk size and heat level.

Can I substitute the bacon lardons?

Yes. Pancetta, guanciale, or regular streaky bacon work. Render it until crispy for the same smoky, fatty base.

Beef Bourguignon: Classic French Red Wine Stew

Name: Beef Bourguignon: Classic French Red Wine Stew
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg stewing beef, cut into 4-5 cm chunks; salt, to taste; black pepper, to taste; 30 ml olive oil; 300 g bacon lardons; 20 g butter; 2 onions, sliced; 4 carrots, chopped on the diagonal; 2 cloves garlic, crushed; 40 g tomato paste; 30 g all-purpose flour; 1 bottle (750ml) red wine; 300 ml beef stock; 4 sprigs fresh thyme; 2 bay leaves; 1 tbsp olive oil; 20 g butter; 200 g mushrooms; 6 shallots, halved; 1 handful silver skin onions; 2 tbsp freshly chopped parsley, for garnish

CookOSBeta

Beef Bourguignon: Classic French Red Wine Stew | CookOS

Ingredients

1 kg stewing beef, cut into 4-5 cm chunks
salt, to taste
black pepper, to taste
30 ml olive oil
300 g bacon lardons
20 g butter
2 onions, sliced
4 carrots, chopped on the diagonal
2 cloves garlic, crushed
40 g tomato paste
30 g all-purpose flour
1 bottle (750ml) red wine
300 ml beef stock
4 sprigs fresh thyme
2 bay leaves
1 tbsp olive oil
20 g butter
200 g mushrooms
6 shallots, halved
1 handful silver skin onionsoptional
2 tbsp freshly chopped parsley, for garnishoptional

21 Ingredients

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Instructions

1
Cut the beef into 4-5 cm chunks. Season generously with salt and black pepper and set aside.
2
Heat a large, heavy pot over medium-high heat. Add 30 ml of olive oil.
3
Add the bacon lardons and cook until the fat has rendered and they are golden and crisp. Remove with a slotted spoon and set aside.
4
In the same pot, sear the beef in batches until deeply browned on all sides. Partway through, add 20g of butter to build more flavor.
5
Once browned, remove the beef and set aside with the bacon.
6
Add the sliced onions, chopped carrots, and crushed garlic cloves to the pot. Sauté until the onions start to color.
7
Stir in the tomato paste and cook for 1-2 minutes.
8
Add the flour, stirring to coat everything, and cook for another 1-2 minutes.
9
Return the seared beef and cooked bacon to the pot.
10
Pour in the red wine and beef stock. Add the thyme sprigs and bay leaves, then bring everything to a gentle simmer.
11
Cover the pot and cook for 2-3 hours, or until the beef is tender.
12
Near the end of the cooking time, heat a separate frying pan with a drizzle of olive oil and 20g of butter.
13
Add the mushrooms and cook until browned. Remove and set aside.
14
In the same pan, add the halved shallots and cook until caramelized.
15
Add the cooked mushrooms and shallots to the stew and let it simmer for a final 20 minutes.
16
Garnish with freshly chopped parsley before serving.