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Main dish · French (Burgundy)

Beef Bourguignon: The Decisions That Make the Difference

A dish you cannot really ruin, but can half ruin if you skip certain steps. Browning the meat, choosing the wine, the aromatics: three points that separate an ordinary bourguignon from one you remember.

By The Occasional Chef kitchen Jun 19, 2026 Updated Oct 19, 2026 · How we write times Add to meal plan Add to shopping list
Pot of beef bourguignon with carrots and mushrooms in a burgundy sauce

Method

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  1. Take the meat out 30 minutes ahead. Pat it dry carefully with paper towels: wet meat does not brown, it boils.
  2. Heat the oil over high heat in a cast iron Dutch oven. Sear the meat in small batches. Let it brown 3 minutes per side without touching it. Salt only after turning. Set aside.
  3. In the same pot, cook the bacon 3 minutes, add the onions and carrots, cook 5 minutes.
  4. Return the meat. Sprinkle with flour and stir to coat. Cook 2 minutes, stirring.
  5. Pour in the red wine and scrape up the browned bits. Add the broth, tomato paste, garlic and bouquet garni. The liquid should barely cover.
  6. Bring to a simmer, cover, and put in the oven at 325°F (160°C) for 2 hours 30 minutes to 3 hours. The meat is ready when it shreds easily.
  7. 30 minutes before the end, sauté the diced mushrooms in a skillet with butter, 5 minutes over high heat. Add to the pot.
  8. Taste and adjust. If the sauce is too thin, remove the meat and reduce 10 minutes uncovered.
  9. Serve with steamed potatoes, fresh pasta or mashed potatoes.
Cook's tip

Made the day before, beef bourguignon is twice as good. The flavors meld overnight. Reheat over very low heat. On the wine: cook with what you would drink. A mediocre wine gives a mediocre sauce.

Nutrition

Estimate per serving.

560Calories
44 gProtein
14 gCarbs
28 gFat

Quick answers

How long does it take?

Plan on 210 minutes in total: 30 minutes of prep and 180 minutes of cooking.

How many people does this recipe serve?

It serves 6. Ingredient amounts scale with the number of servings.

Any tip to get it right?

Made the day before, beef bourguignon is twice as good. The flavors meld overnight. Reheat over very low heat. On the wine: cook with what you would drink. A mediocre wine gives a mediocre sauce.

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