Beef Bourguignon - The Most Comforting Classic French Stew
Beef Bourguignon is the ultimate comfort dish—a traditional French stew that transforms humble ingredients into something truly special. Chunks of beef chuck are braised slowly with burgundy wine, beef stock, bacon, carrots, and onions until meltingly tender. Pearl onions and mushrooms are added towards the end for freshness and texture. This is an ideal dish for autumn and winter entertaining, as it can be made entirely in the slow cooker and actually improves in flavour when made a day ahead. Serve with crusty bread, rice, or potatoes to soak up the rich, glossy sauce
Watch: Beef Bourguignon - The Most Comforting Classic French Stew
Original recipe video — click to play
Original method: approximately 2-3 hours at standard stovetop temperature
Ingredients
For the stew
- 225 g thick cut bacon, cut into 2.5 cm pieces
Brown first in a frying pan before adding to slow cooker
- 1360 g beef chuck, trimmed of fat and cut into 5 cm cubes
Brown in the frying pan with bacon before transferring to slow cooker for enhanced flavour
- 1 whole large white onion, chopped
- 2 whole large carrots, cut into 5 cm chunks
- 6 whole garlic cloves, minced
- 60 g plain flour
Use to dust the browned beef
- 8 whole fresh thyme sprigs, tied together with string
Remove before serving or leave if using a bouquet garni holder
- 720 ml burgundy or dry red wine
- 2 whole bay leaves, large
Remove before serving
- 480 ml low sodium beef stock
Reduced from original 720ml for slow cooker use to prevent watery stew
- 50 g tomato paste
- to taste salt and black pepper
For finishing
- 55 g butter
Add in final 45 minutes on Low or 20 minutes on High
Use to sauté the pearl onions and mushrooms before adding to slow cooker
- 28 ml olive oil
Add in final 45 minutes on Low or 20 minutes on High
Use to sauté the pearl onions and mushrooms
- 16 whole pearl onions, peeled
Add in final 45 minutes on Low or 20 minutes on High
Sauté in butter and oil first to keep them intact
- 455 g cremini mushrooms, quartered
Add in final 45 minutes on Low or 20 minutes on High
Sauté with pearl onions before adding to slow cooker
- 3 tbsp flat leaf parsley, minced fresh
Stir in just before serving
Adds brightness and freshness
- 2 tsp fresh thyme leaves, fresh
Stir in just before serving
Adds fresh herb flavour
- to taste salt and black pepper
Add at the end
Season to taste before serving
Method
- 1
Cut the bacon into 2.5 cm pieces and place in a large frying pan over medium-high heat. Cook until the bacon is crispy and has rendered its fat, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
~10 minsTip: This bacon fat will flavour the beef
- 2
Pat the beef chuck dry with paper towels. Working in batches, brown the beef in the bacon fat until deeply coloured on all sides, about 3-4 minutes per batch. Do not crowd the pan. Transfer each batch to the slow cooker bowl as it finishes.
~15 minsTip: Browning develops crucial flavour for the stew. This is worth doing even though it takes extra time
- 3
Sprinkle the flour over the browned beef and stir well to coat evenly. This will help thicken the stew later.
~2 mins - 4
In the same frying pan (using residual heat and fat), cook the chopped white onion, carrot chunks, and minced garlic for about 3-4 minutes until they begin to soften.
~5 minsTip: This blooms the aromatics and adds more flavour
- 5
Transfer the softened vegetables to the slow cooker with the beef. Add the reserved bacon, tied thyme sprigs, bay leaves, tomato paste, red wine, and beef stock.
~3 minsTip: Stir everything together gently to combine well
- 6
Season with salt and pepper to taste. Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the beef is very tender and falls apart easily.
~8 hrsTip: The long slow cooking transforms the tough cuts into melt-in-the-mouth beef
- 7
About 45 minutes before the end of cooking on Low (or 20 minutes on High), heat the butter and olive oil in a frying pan over medium-high heat. Add the pearl onions and sauté until they are golden brown and just beginning to soften, about 4-5 minutes.
~7 minsTip: Keep the pearl onions whole so they hold their shape
- 8
Add the quartered cremini mushrooms to the same pan and sauté for another 3-4 minutes until they are lightly browned and tender.
~5 mins - 9
Transfer the sautéed pearl onions and mushrooms to the slow cooker and stir gently to distribute them throughout the stew. Continue cooking until the time is up.
~1 minTip: Adding these near the end prevents them becoming too soft
- 10
When the cooking time is complete, carefully remove the thyme sprigs and bay leaves from the stew using a slotted spoon or tongs.
~3 minsTip: Do this carefully as the bay leaves can break apart
- 11
Stir in the minced parsley and fresh thyme leaves. Taste the stew and adjust the seasoning with additional salt and pepper as needed.
~2 minsTip: The fresh herbs add a lovely brightness to the rich stew
- 12
Ladle the beef bourguignon into warm bowls and serve hot. Serve with crusty bread, buttered rice, or egg noodles.
Tip: This stew actually tastes even better when made a day or two ahead, as the flavours continue to develop. Reheat gently on the stovetop or in the slow cooker set to Low
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. In fact, beef bourguignon improves with time as the flavours meld and deepen. Make it completely, allow it to cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently either on the stovetop over low heat or in the slow cooker on Low setting until warmed through. Simply add the fresh herbs again just before serving for the best flavour
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