The classic French stew of all stews, Beef Burgundy is made with chunks of beef that are slow-cooked in red wine with carrots, mushrooms, bacon, onions, and other aromatics. It’s incredibly rich, hearty and flavorful. Braised to perfection in a delicious, savory wine broth.

If you’ve ever made Beef Bourguignon, you’ve made Beef Burgundy, as they’re the exact same thing. And why exactly is it called Beef Burgundy? The recipe calls for tender chunks of beef, braised for hours in a broth made with an entire bottle of Pinot Noir.

The stew originates from the provincial region of Burgundy, France, known for both its excellent cattle and its superior wine. Beef Burgundy combines the best of the region into one, flavor-packed, comforting and hearty stew.

Overhead view of a serving of beef burgundy

Why you will love Beef Burgundy:

Beef Burgundy is the quintessential slow-braised beef. It’s similar to our timeless Beef Stew, but an elevated French version. Thankfully, it’s just as simple to prepare. Serve it with mashed potatoes or your favorite noodles to soak up all that brothy goodness. Oh, and bread! Always, bread. (If you have a sourdough starter, try some spelt sourdough bread).

Here’s why you’ll love it:

Beef Burgundy stew is classic comfort food, French-style
It is cozy, hearty, and packed with rich aromatics, vegetables, and tender beef chunks
The stew is packed with whole food ingredients that makes a flavorful meal

Ingredients for Beef Burgundy:

To make Beef Burgundy, you will need:

Olive oil
Bacon, cut into 1×1/2-inch batons (sticks)
Boneless beef chuck roast, cut into 2-inch chunks
Salt and pepper
Onion, chopped
Garlic cloves, grated or minced
Tomato paste
All-purpose flour
Pinot Noir or any dry red wine
Beef broth
Large carrots, sliced
Fresh thyme
Dried bay leaves
Butter
fFozen pearl onions, thawed
Small mushrooms, halved
Chopped fresh parsley for garnish

How to make Beef Burgundy:

What makes Beef Burgundy so delicious is the long braise that cooks the beef down into fork-tender pieces, infused with a delicious broth flavored with onions, bacon, mushrooms, and red wine. It’s stew perfection, and we’re welcoming all things cozy and comforting as we head into cooler weather.

Here’s how to make Beef Burgundy stew. Make sure to scroll down to the printable recipe card for all the details.

Cook the bacon in a heavy-bottomed skillet, then set aside. Season and sear the beef chunks to brown.
Sauté the onion and garlic, then add the tomato paste and flour.
Pour in the wine and beef broth, whisking to thicken the sauce.
Place the bacon and beef chunks into the pot, add the carrots, thyme and bay leaves. Transfer to the oven and cook for 1 to 1-1/2 hours.
Sauté the onions and mushrooms in butter in a skillet.
Once the beef has cooked for 1-2 hours and is partially tender, stir the mushrooms and onions into the stew.
Re-cover and continue cooking another 1 or until the beef is fork-tender.

You will need a Dutch oven (or similar, oven-safe pot) for this Beef Burgundy recipe.

Overhead view of beef burgundy (beef bourguignon)

Expert tips:

Don’t discard the bacon grease- it’s perfect for browning the beef and will add extra flavor.
When browning the beef, sear it in batches and don’t overcrowd the pot.
If possible, make Beef Burgundy a day or two in advance for even better flavor. The stew tastes best when the flavors have more time to meld.
To reheat, place the Dutch oven in a 300°F oven until the Beef Burgundy stew is hot.

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Dutch oven: Lodge has good-quality and affordable Dutch ovens . If you’re looking to splurge on one that will last a lifetime, we like Staub or Le Creuset.

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Beef Burgundy

Beef Burgundy is a classic French dish made with tender, chunks of beef, slow cooked in red wine, carrots, mushrooms and tiny onions! Serve this hearty dish with creamy mashed potatoes!

5 from 1 vote

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Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: Servings

Calories: 678kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
6 ounces of slab bacon cut into 1×1/2 inch batons (sticks)
3 pounds boneless beef chuck roast cut into 2-inch chunks
Salt and freshly ground pepper
1 large onion chopped
4 cloves garlic grated or minced
2 tablespoons tomato paste
⅓ cup all purpose flour
1 bottle 750 ml Pinot Noir or dry red wine
2 cups beef broth
3 large carrots sliced in 1/2-inches
3 sprigs fresh thyme tied with kitchen twine
2 bay leaves
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter
12 ounces thawed frozen pearl onions
2 pounds small mushrooms halved
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 350°F
In a Dutch oven or heavy bottomed skillet set over medium-high, sauté the bacon until golden brown. Transfer to a plate and reserve.
Sprinkle the beef chunks with 1/2 teaspoon salt and 1/4 teaspoon pepper. and working in batches, sear the beef cubes in the bacon drippings, turning until browned on all sides, about 5-8 minutes. Transfer to a large bowl and continue the process until all the beef has been seared.
Add the chopped onion to the bacon fat and sauté until translucent, about 2 minutes. Stir in the garlic cook until fragrant, 30 seconds, then stir in the tomato paste.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring to coat.
Slowly, pour in the wine and the beef broth whisking until the sauce is slightly thickened and smooth.
Return the bacon and the seared beef to the pot, add the carrots, thyme sprigs and bay leaves. Season with salt and pepper.
Cover the pot and transfer to the oven and cook until the beef is tender, about 1 to 1-½ hours.
In a skillet set over medium heat, melt the butter and sauté the mushrooms to the skillet and sauté until lightly browned, 3-4 minutes. Transfer to the bowl. Add the pearl onions to the skillet and sauté, adding additional butter as needed until lightly browned then transfer to the bowl with the mushrooms.
After the beef has cooked for 1 to 2 hours and is partially tender, add the mushrooms and pearl onions to the pot, stirring to combine.
Re-cover the pot, transfer back to the oven and continue cooking until the beef is fork-tender, about 1 additional hour.
Transfer the pot from the oven and serve directly from the pot over individual servings of mashed potatoes and garnished with chopped parsley.

Notes

If possible, make this a day or two in advance and gently re-heat in a 300° oven until hot. Like any stew or soup this dish will taste better when the flavors have married together.