Can I use a different type of red wine?

Yes, absolutely. The video notes that while Burgundy wine is traditional, any full-bodied red wine will work beautifully. Avoid very cheap or acidic wines, but don't feel you must spend a fortune. Use a wine you would be happy to drink

What type of beef is best for this recipe?

Traditionally, beef from the Burgundy region is used, but nowadays any quality beef suitable for slow cooking works well. Chuck steak or brisket are ideal as they have enough marbling to become tender and flavourful during the long, gentle cook. Avoid lean cuts like fillet

Can I prepare this the day before?

Yes, this dish is actually better the next day as the flavours deepen and meld together. Prepare everything up to the point of cooking, then refrigerate overnight. Bring to room temperature before placing in the slow cooker, or add an extra 1–2 hours to the cooking time if cooking from cold

Why is browning the beef and bacon important?

Browning creates a flavourful caramelised crust through the Maillard reaction, which adds depth and richness to the finished stew. This extra step takes only 15 minutes but makes a significant difference to the final result. It's worth doing properly

Bœuf Bourguignon Recipe | Classic French Dish

by French Cooking Academy

Beef

Published 3 May 2026Original video

Bœuf Bourguignon is a traditional French stew that has been perfected over centuries. This iconic dish features beef from the Burgundy region (though any quality beef works beautifully), braised slowly in full-bodied red wine with pearl onions, mushrooms, and bacon. The long, gentle cooking allows all the flavours to meld together, creating an incomparably rich and deeply satisfying meal. Perfect for dinner parties or a comforting family supper, this adaptable recipe works wonderfully in a slow cooker, making it ideal for home cooks who want authentic French cuisine without constant attention

Video thumbnail: Bœuf Bourguignon Recipe | Classic French Dish

Watch: Bœuf Bourguignon Recipe | Classic French Dish

Original recipe video — click to play

Original video by French Cooking Academy18k likes on YouTube

30 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 30 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 2–2.5 hours at 200°C

Ingredients

Servings:

Units:

Main

1500 g beef chuck or brisket, cut into chunks, cut into 5 cm chunks
Choose a full-flavoured cut suitable for slow cooking
750 ml full-bodied red wine (preferably Burgundy or similar)
Use a wine you would enjoy drinking
500 ml beef stock

Aromatics

200 g bacon lardons or pancetta
, diced
300 g pearl onions or shallots
, peeled
Add after 6 hours on Low or 3 hours on High to prevent softening too much
300 g mushrooms (button or cremini), halved
Add after 6 hours on Low or 3 hours on High
3 medium carrots, cut into chunks
2 stalks celery stalks, cut into chunks
1 large onion, quartered
4 cloves garlic cloves
, minced

Seasonings

2 tbsp tomato paste
3 sprigs fresh thyme sprigs
2 leaves bay leaves
1 ½ tsp salt
Season to taste
½ tsp black pepper, freshly ground
2 tbsp cornflour or plain flour
(optional)
Optional, for thickening if needed

For cooking

2 tbsp vegetable oil
For browning meat and bacon

Method

1
Heat the vegetable oil in a large frying pan over a medium-high heat. Once hot, add the diced bacon lardons and cook for 5–7 minutes until the fat renders and the bacon becomes crispy. Remove with a slotted spoon and set aside.
~7 mins
Tip: This step adds essential flavour to the stew
2
In the same pan, brown the beef chunks in batches, being careful not to overcrowd the pan. Cook each batch for 3–4 minutes per side until nicely coloured. Transfer browned beef to your slow cooker.
~15 mins
Tip: Browning the beef develops deep savoury flavours. Do not skip this step.
3
Add the quartered onion, carrot chunks, celery chunks, and minced garlic to the same frying pan. Sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for 1 minute more.
~5 mins
4
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Pour this mixture into the slow cooker with the beef.
~5 mins
Tip: Deglazing captures all those flavourful caramelised bits
5
Add the beef stock, cooked bacon lardons, thyme sprigs, and bay leaves to the slow cooker. Season with salt and black pepper to taste. Stir gently to combine.
~3 mins
6
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The beef should be very tender.
~8 hrs
Tip: The long, gentle cooking transforms the tough beef into melt-in-the-mouth tenderness
7
If cooking on Low, after 6 hours, or if cooking on High, after 3 hours, add the peeled pearl onions and halved mushrooms. Stir well.
0
Tip: Adding these vegetables partway through prevents them from becoming too soft
8
Continue cooking for the remaining time until the stew is ready. Taste and adjust seasoning as needed.
0
9
If the stew is too thin, mix the cornflour or flour with a little cold water to form a slurry, then stir it into the slow cooker. Cook on High for 15–20 minutes until thickened. Alternatively, skim off excess fat with a spoon.
~20 mins
Optional step
Tip: This step is only necessary if you prefer a thicker sauce
10
Remove the bay leaves and thyme sprigs. Serve hot in bowls, garnished with fresh parsley if desired.
~5 mins
Tip: Fresh parsley adds a touch of brightness to the rich stew

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. The video notes that while Burgundy wine is traditional, any full-bodied red wine will work beautifully. Avoid very cheap or acidic wines, but don't feel you must spend a fortune. Use a wine you would be happy to drink

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