James Martin Boeuf Bourguignon​​​

This rich French beef stew is slow-cooked in red wine until the meat turns spoon-tender and the sauce becomes glossy and deeply savoury. Expect big flavour from smoky bacon, sweet onions, earthy mushrooms, and a velvety gravy that clings to every bite. It is a moderately easy recipe, but it rewards a little patience and a few simple techniques like browning well and cooking low and slow. Total time is about 3 hours 40 minutes, with most of that being hands-off simmering in the oven.

Ingredients

For the beef and base

• 1.2kg beef chuck (braising steak), cut into 4–5cm chunks
• 1½ tsp fine salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp plain flour
• 2–3 tbsp olive oil
• 200g smoked bacon lardons (or diced streaky bacon)
• 2 medium onions, diced
• 2 medium carrots, sliced into 1cm rounds
• 4 garlic cloves, finely chopped
• 1 tbsp tomato purée

For the braising liquid

• 750ml dry red wine (Pinot Noir, Burgundy-style, or Côtes du Rhône)
• 400ml hot beef stock
• 2 bay leaves
• 4–6 thyme sprigs (or 1 tsp dried thyme)
• 1 tbsp Worcestershire sauce (optional)

To finish

• 300g chestnut mushrooms, halved or quartered
• 25g unsalted butter
• 200g small onions or shallots, peeled (optional)
• 2 tbsp chopped fresh parsley, to serve

How to Make Boeuf Bourguignon

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the casserole cooks steadily and evenly.
• Prep the beef: Pat the beef very dry with kitchen paper. Season with salt and pepper, then toss with the flour until lightly coated. This helps the sauce thicken later.
• Brown the bacon: Place a large, heavy, ovenproof casserole on the hob over medium heat. Fry the bacon until browned and the fat has rendered. Scoop it onto a plate, leaving the fat behind.
• Brown the beef: Add a splash of olive oil if the pan looks dry. Brown the beef in batches so it sears instead of steams, then transfer it to the plate with the bacon.
• Soften the vegetables: Add the diced onions and carrots to the casserole. Cook for 6 to 8 minutes, stirring and scraping up the browned bits from the base. Stir in the garlic for 1 minute.
• Build the sauce: Stir in the tomato purée for 30 seconds. Pour in the wine, bring to a simmer, and let it bubble for about 5 minutes to cook off the raw alcohol edge.
• Add stock and aromatics: Pour in the hot beef stock. Add bay leaves, thyme, and Worcestershire sauce (if using). Return the beef and bacon, along with any juices, to the pot and bring back to a gentle simmer.
• Braise in the oven: Cover with a tight-fitting lid and cook for 2 hours 45 minutes to 3 hours, until the beef is genuinely tender when pressed with a spoon.
• Finish with mushrooms: About 25 minutes before serving, fry the mushrooms (and small onions or shallots, if using) in butter until golden. Stir them into the stew for the final 20 minutes so they keep their flavour and texture.
• Rest and serve: Let the stew stand, uncovered, for 10 to 15 minutes. Skim any excess fat from the top if needed, taste for seasoning, then sprinkle with parsley and bring to the table.

Tips

How do I make sure the beef turns really tender?

Use a cut meant for slow cooking (chuck, brisket, or stewing steak) and give it enough time in the oven. If it still feels chewy after 2 hours 45 minutes, it simply needs longer. Keep cooking until a chunk yields easily to a spoon.

Why is my sauce thin?

Two easy fixes: first, make sure the beef is lightly floured before browning. Second, once the beef is tender, simmer the casserole on the hob with the lid off for 10 to 15 minutes to reduce and concentrate the sauce.

Why does my bourguignon taste bitter or too acidic?

This usually comes from the wine. Choose a smooth, drinkable red and avoid anything very tannic or sharply acidic. If it still tastes a bit sharp, a small knob of butter stirred in at the end rounds it out.

How do I stop the meat from steaming instead of browning?

Dry the beef thoroughly and brown in batches. Crowding the pan traps moisture, which slows browning and mutes flavour.

Serving Suggestions

• Buttery mashed potatoes or creamy celeriac mash
• Buttered tagliatelle or pappardelle
• Crusty baguette to mop up the sauce
• Green beans, peas, or a simple dressed salad

Storage

Room temperature

Cool the stew quickly and do not leave it out for more than 2 hours. Transfer to the fridge as soon as it stops steaming.

Refrigerator

Store in an airtight container for up to 3 to 4 days. The flavour improves overnight, and any fat will firm on top, making it easy to lift off before reheating.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob until piping hot. If the sauce looks thick after freezing, loosen with a splash of stock or water.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 18 g
• Protein: 45 g
• Fat: 28 g
• Saturated Fat: 10 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion sizes.

FAQs

Boeuf Bourguignon (Red Wine Beef Stew)

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: FrenchDifficulty: Moderate

Servings

6

servings

Prep time

25

minutes

Cooking time

3

hours 

15

minutes

Total time

220

minutes

Calories

560

kcal

3

hours 

40

minutes

A classic, slow-braised French beef stew with bacon, mushrooms, and onions in a rich red wine sauce. Deeply savoury, glossy, and perfect for make-ahead dinners.

Ingredients

• 1.2kg beef chuck (braising steak), cut into 4–5cm chunks

• 1½ tsp fine salt, plus more to taste

• 1 tsp freshly ground black pepper

• 3 tbsp plain flour

• 2–3 tbsp olive oil

• 200g smoked bacon lardons (or diced streaky bacon)

• 2 medium onions, diced

• 2 medium carrots, sliced into 1cm rounds

• 4 garlic cloves, finely chopped

• 1 tbsp tomato purée

• 750ml dry red wine (Pinot Noir, Burgundy-style, or Côtes du Rhône)

• 400ml beef stock (hot)

• 2 bay leaves

• 4–6 thyme sprigs (or 1 tsp dried thyme)

• 1 tbsp Worcestershire sauce (optional but lovely)

• 300g chestnut mushrooms, halved or quartered

• 25g unsalted butter

• 200g small onions or shallots, peeled (optional)

• 2 tbsp chopped fresh parsley, to serve

Directions

• Preheat the oven to 160°C (140°C fan). Put a large, oven-safe casserole on the hob.
• Pat the beef dry. Season with salt and pepper, then toss with the flour until lightly coated.
• Fry the bacon in the casserole over medium heat until browned. Remove to a plate, leaving the fat behind.
• Add a splash of olive oil if needed, then brown the beef in batches. Don’t crowd the pan. Remove browned beef to the plate.
• Add onions and carrots to the casserole. Cook for 6–8 minutes until softened, scraping up any browned bits. Stir in the garlic for 1 minute.
• Stir in tomato purée for 30 seconds. Pour in the wine and bring to a simmer for 5 minutes.
• Add stock, bay leaves, thyme, and Worcestershire sauce (if using). Return beef and bacon to the pot. Bring back to a gentle simmer.
• Cover with a lid and transfer to the oven. Cook for 2 hours 45 minutes to 3 hours, until the beef is very tender.
• Near the end, sauté mushrooms (and small onions/shallots if using) in butter until golden. Stir into the stew for the last 20 minutes of cooking.
• Rest the stew for 10–15 minutes. Skim excess fat if needed, adjust seasoning, and sprinkle with parsley to serve.

Notes

• Dry the beef well before browning. Moisture steams the meat and you lose flavour.
• Choose a red wine you would happily drink. Harsh wine stays harsh.
• For the deepest flavour, make it a day ahead and reheat gently.
• If the sauce is thin, simmer uncovered on the hob for 10–15 minutes to reduce.