Beef Bourguignon (French Red-Wine Beef Stew)

Beef Bourguignon, a rich French beef stew consists of large beef chunks, slowly braised in a rich, velvety sauce of red wine and herbs until every bite is infused with profound, savory depth. Dark chocolate is melted in at the end for unparalleled richness you have to taste to believe! Serve it over mashed potato as the ultimate celebratory dinner. 

A few years ago, we found ourselves in a dreamy château kitchen in the French countryside, cooking alongside friends with sunlight spilling across worn stone floors and copper pots hanging overhead. We decided to make Beef Bourguignon for everyone — doubling the recipe so it would generously feed the twelve of us gathered around the long table later that evening.

Earlier that day at the local market, we picked out our veggies, and then carefully selected marbled cuts of beef, a rich bottle of red wine, and impossibly golden butter, a woman leaned in with a conspiratorial smile and told us, “You have to add a good quality piece of chocolate.” Intrigued, we followed her advice, letting the chocolate melt quietly into the simmering stew, deepening the flavors in a way we hadn’t expected. By the time we served it, the sauce was velvety and complex, the kitchen filled with laughter and the aroma of something truly unforgettable — a recipe transformed by a small secret and a perfect moment shared together.

Don’t be intimidated by ingredient list!

Don’t be intimidated by the long ingredient list or the detailed process – this recipe guides you through each essential step, from achieving the perfect sear on the beef to the final reduction of the sauce, ensuring a spectacular result worthy of any special event. 

Paired with creamy mashed potatoes to catch every drop of sauce, it’s more than a meal – it’s a deeply comforting and satisfying experience that everyone will be talking about for days to come!

What is beef bourguignon?

Beef Bourguignon is a classic French beef stew originating from the Burgundy region, famously braised in red wine with bacon, onions, carrots, and mushrooms. The dish transforms humble, tough cuts of beef into an exceptionally tender and deeply complex meal through a long, slow cooking process that melds the rich, savory sauce with the hearty ingredients. 

Traditionally served with potatoes or crusty bread, it is the epitome of rustic, comforting cuisine elevated to a celebratory level. Perfect for New Year’s Eve and other special occasions!

Ingredients needed to make this French beef stew

• Olive oil: Use extra-virgin olive oil to sauté the bacon, building a flavorful base.
• Bacon: Adds a smoky, salty depth and renders fat for searing the beef chunks.
• Beef brisket/chuck: Offers rich, hearty flavor and becomes fall-apart tender during the long braise. We prefer to use big chunks of meat for this dish with fat trimmed off. Chuck steak, stewing beef, or short ribs (cut into 2-inch chunks) works the best. 
• Carrots: Contribute sweetness and a soft, yet substantial, texture.
• White onion: Provides a savory-sweet foundational aroma.
• Shallots: Imparts a more delicate, sweet onion note.
• Garlic: Adds pungent, aromatic flavor in both the stew and mushroom sauté.
• Salt and pepper: Seasons and enhances the overall flavor profile of this dish. 
• Flour: Coats the meat and vegetables to help thicken the sauce. Use gluten-free flour, if needed. 
• Red wine: Offers acidic, fruity complexity and forms the core braising liquid. We like to use Pinot Noir or Red Burgundy. 

• Beef stock: Deepens the meaty flavor and adds body to the sauce.
• Tomato paste: Contributes umami richness and a subtle tang.
• Beef bouillon cubes: Intensifies the savory, beefy foundation of the sauce.
• Fresh thyme: Provides earthy, aromatic herbal notes.
• Fresh parsley: Adds fresh, grassy color and flavor as both a simmering and finishing herb.
• Bay leaves: Infuses a subtle, woody fragrance during cooking.
• Mushrooms: Offers an earthy flavor and meaty texture. Use crimini mushrooms or white mushrooms. 
• Butter: Adds a rich flavor and helps in sautéing the mushrooms.
• Chocolate: The secret ingredient!! Chocolate is melted in at the end to add a subtle depth and smooth richness to the sauce. Make sure to use good quality dark chocolate (70-80% cocoa or more) or unsweetened chocolate. 
• Mashed potatoes: For serving. 

How do you make red wine beef stew? 

Prepare and brown the meat:

1. Preheat your oven to 350°F.
2. In a large Dutch oven, heat the olive oil and sauté the chopped bacon over medium heat until crisp (about 3 minutes). Remove bacon with a slotted spoon to a large dish, leaving the grease in the pot.
3. Pat the beef chunks dry, then sear them in the bacon fat in batches until browned on all sides. Transfer the seared beef to the dish with the bacon.

Build the braising base:

1. In the same pot, sauté the carrots, diced onion, and shallots in the remaining fat until softened (about 3 minutes). 
2. Add the minced garlic (reserving 2 cloves for later) and cook for 1 minute more. 
3. Drain excess fat, leaving about 1 tablespoon.
4. Return the bacon and beef to the pot. Season with the salt and pepper, then sprinkle with the flour. Toss well and cook for 4-5 minutes to brown the flour lightly.
5. Pour in the red wine and add enough beef stock to barely cover the meat. 
6. Stir in the tomato paste, crushed bouillon cubes, thyme, 1/4 cup of parsley, and the bay leaves. 
7. Bring to a simmer on the stovetop.

Braise in the oven:

1. Cover the pot and transfer it to the lower rack of the preheated oven. 
2. Braise for 2 to 3 hours, or until the meat is fall-apart tender.

Prepare the mushrooms:

1. About 30 minutes before the braise is done, melt the butter in a skillet over medium heat. 
2. Add the remaining 2 cloves of minced garlic and cook until fragrant (about 1 minute).
3. Add the sliced mushrooms and cook for about 7 minutes, stirring often, until browned.
4. Season with salt and pepper if desired, then set aside.

Finish the sauce:

1. Once the meat is tender, remove the pot from the oven. 
2. Place a colander over a separate large pot or bowl. Do this over the sink!
3. Carefully spoon the entire contents of the Dutch oven into the colander to collect the sauce. Discard the herbs.
4. Return the beef and vegetable mixture to the Dutch oven and add the sautéed mushrooms on top.
5. Place the pot back on the stovetop and simmer gently for a couple of minutes, skimming off any excess fat from the surface.
6. The collected sauce should measure about 2 1/2 cups. If it’s too thick, stir in a few tablespoons of stock. If too thin, boil it over medium heat for about 10 minutes to reduce to the desired consistency. 
7. Taste and adjust seasoning.

Final assembly and serve:

1. Pour the finished sauce over the meat and vegetables in the Dutch oven. 
2. Add the chocolate and stir gently until it melts and is fully incorporated.
3. Simmer for 2-3 minutes to heat through completely. 
4. Garnish with the remaining chopped parsley and serve immediately over mashed potatoes.

Sandy’s tips and substitutions:

• Storage: Store leftover beef bourguignon in an airtight container in the fridge for 3-4 days. Remove from the refrigerator for at least an hour before reheating over medium low, allowing it to simmer gently for about 10 minutes, basting the meat and veggies with the sauce.      
• Freezer: Once completely cool, store this French beef stew with sauce in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• To avoid mess: Do not pour the hot stew into a colander in the sink. Instead, use a large slotted spoon to transfer beef, carrots, and onions into a large bowl, leaving the sauce in the Dutch oven. Then, pour the remaining sauce through the colander into another pot or large measuring bowl to catch any remaining solids. This is safer and easier to control.
• For a caramelized beef crust: Pat the meat completely dry with paper towels before searing the beef chunks to ensure a proper, caramelized crust. You also want to avoid crowding the pot when searing the beef. Instead, cook it in batches to prevent steaming and achieve an even, dark brown sear on all sides.

• Large pot: A Dutch oven works the best when making this red wine beef stew, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over. 
• Prepare your sides: Prep optional sides like garlic bread while the stew simmers so that everything is ready to enjoy at the same time.
• Don’t skip the chocolate: The small amount of dark chocolate stirred in at the very end is non-negotiable. It won’t taste chocolaty but will add a profound depth and silky richness that elevates the entire dish!
• Beef chunks: Regardless of cut, always cut the beef into large, 2-inch chunks. This size ensures the pieces cook evenly and stay moist inside while developing a flavorful crust during searing. Trim only large, hard pieces of external fat, as intramuscular marbling is essential for taste and texture.

Variations:

• Gluten-free beef bourguignon: Coat the beef chunks in gluten-free flour and check that the beef bouillon cubes and pre-packaged beef stock are certified gluten-free, as many contain wheat-based additives.
• Alcohol-free French beef stew: Replace the entire bottle of red wine with an equal amount of a combination of beef stock (or bone broth) and unsweetened grape or pomegranate juice (using a 3:1 or 4:1 stock-to-juice ratio). Add 1-2 tablespoons of red wine vinegar or balsamic vinegar to the braising liquid to replicate the acidity and fruity complexity that wine provides.
• Sauce consistency: For a thinner sauce, whisk in additional warm beef stock, a few tablespoons at a time, after you have combined the reduced sauce with the meat and mushrooms, until it reaches your preferred texture. For a thicker sauce, simmer it in a separate saucepan for 10-15 minutes to reduce and concentrate it.
• Type of beef: For the most flavorful and succulent result, choose a well-marbled, collagen-rich cut of beef that is suited to long, slow braising. Feel free to use beef chuck, boneless short rib, or beef brisket. 

This beef bourguignon is a showstopping choice for impressing your dinner guests for New Year’s Eve or other special occasions. For more inspiration, check out our roundup of 30 New Year’s Eve Dinner Recipes!

More rich and meaty dinners you may want to try:

• Beef and Lamb Stew
• Miso Steak Marinade
• Beef Pinwheels
• Crock Pot Rump Roast
• Sugo di Carne

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Beef Bourguignon (French Red-Wine Beef Stew)

Sandy Coughlin

Beef Bourguignon is the ultimate French comfort food! It yields fall-apart tender beef in a rich red wine sauce, finished with dark chocolate for incredible depth. Serve over mashed potatoes for a stunning, soul-warming meal.

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 15 minutes mins

Yield: 8

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Ingredients

 

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• 1 Tbsp extra-virgin olive oil
• 6 ounces bacon roughly chopped
• 3 pounds beef brisket, cut the beef into large, 2-inch chunks
• 2 large carrots, sliced ½-inch thick
• 1 large white onion large, diced
• 6 shallots, thinly sliced
• 6 cloves garlic minced, divided
• 1 large pinch coarse salt
• 1 pinch ground pepper
• 2 Tbsp flour, you can use gluten free if you need to
• 1 bottle red wine Pinot Noir, or Red Burgundy
• 2 cups beef stock
• 2 Tbsp tomato paste
• 2 beef bouillon cubes crushed
• 2 Tbsp fresh thyme finely chopped
• ½ cup fresh parsley finely chopped, divided
• 2 bay leaves
• 1 pound crimini mushrooms , or white mushrooms, sliced
• 2 Tbsp butter, OR MORE!
• 1 oz good quality chocolate, at the end 1 or 2 squares of dark chocolate (typically 70-80% cocoa or more) or unsweetened chocolate
• More parsley for serving, finely chopped
• Mashed potatoes, for serving

Equipment

• Dutch Oven

Instructions

 

• Preheat oven to 350°F.
• In a large Dutch oven or pot, heat the oil and sauté the bacon over medium heat for about 3 minutes, until crispy browned. Transfer to a large dish and set aside. Keep the bacon grease in the pot.
• Prepare the meat (cut the beef into large, 2-inch chunks). Pat the beef dry with paper towels. Sear the beef in the bacon grease in batches until each batch is browned on all sides. Add the beef to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots, diced onions, and shallots until softened for 3 minutes, then add the minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs (only 1/4 cup of parsley). Bring to a simmer on the stove.
• Cover, transfer the pot to the lower part of the oven and cook for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• Toward the end of the cooking time, prepare the mushrooms:
• Heat the butter in a medium-sized skillet/pan overheat and add 2 cloves crushed garlic and cook until fragrant (about 1 minute), then add in the mushrooms. Cook for 7 minutes, stirring often. Season with salt and pepper, if desired. Once they are browned, set aside.
• DO THIS IN YOUR SINK: Place a colander over a large pot. Remove the pot of meat from the oven and carefully spoon the contents into the colander (you want to collect the sauce only). Discard the herbs!
• Return the beef mixture back into the Dutch oven or pot. Add the mushrooms over the meat. Put back on the stove top and simmer for a couple of minutes and spoon off any fat while it is simmering.
• The sauce you collected through the colander should be about 2 ½ cups of sauce; and barely thick.
• If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• LAST STEP: Do not miss this last step. While the Beef Bourguignon is almost finished and simmering on the stove (before serving) >> ADD IN THE CHOCOLATE and allow it to melt. Stir gently.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
• Garnish with parsley and serve over mashed potatoes! [We always make homemade but if you are in a bind, you can buy pre-made.]

Notes

Sandy’s tips:

• Storage: Store leftover beef bourguignon in an airtight container in the fridge for 3-4 days. Remove from the refrigerator for at least an hour before reheating over medium low, allowing it to simmer gently for about 10 minutes, basting the meat and veggies with the sauce.      
• Freezer: Once completely cool, store this French beef stew with sauce in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Large pot: A Dutch oven works the best when making this red wine beef stew, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over. 
• Don’t skip the chocolate: The small amount of dark chocolate stirred in at the very end is non-negotiable. It won’t taste chocolaty but will add a profound depth and silky richness that elevates the entire dish!
• Serving: This is our favorite Mashed Potato recipe to serve with this beef dish.

Cuisine: American

Course: Main Course

Calories: 555kcal, Carbohydrates: 17g, Protein: 42g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 127mg, Sodium: 710mg, Potassium: 1301mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2710IU, Vitamin C: 5mg, Calcium: 57mg, Iron: 5mg

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