Name: Slow-Cooked Beef Bourguignon
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 2-inch chunks; Kosher salt and freshly ground black pepper; 3 tbsp olive oil (divided); 1/4 cup cognac (or brandy); 4 carrots (2 chopped, 2 sliced later); 1 large yellow onion, cut into chunks; 4 garlic cloves, smashed; 3 cups full-bodied red wine (such as Burgundy, cabernet sauvignon, or merlot); 2 cups beef stock; 2 tbsp tomato paste; 1 tsp dried thyme; 1 1/2 cups pearl onions, peeled; 12 oz white mushrooms, halved or quartered; 1 tbsp brown sugar

Beef Bourguignon is a French classic that transforms humble ingredients into a rich, soul-warming dish. With melt-in-your-mouth beef, silky red wine sauce, and hearty vegetables, this slow-cooked meal is perfect for a cozy winter evening or an elegant dinner party.

Why You’ll Love This Recipe

This recipe is everything comfort food should be—deeply flavorful, hearty, and luxurious. Browning the beef builds richness, while red wine and cognac add layers of complexity. Cooking the vegetables separately keeps them tender yet distinct, ensuring every bite has the perfect balance of flavors and textures. Best of all, it can be made ahead, making it ideal for entertaining or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
Olive oil
Cognac
Carrots
Yellow onion, cut into chunks
Garlic cloves, smashed
Full-bodied red wine
Beef stock
Tomato paste
Dried thyme
Pearl onions, peeled
White mushrooms, halved or quartered
Brown sugar

Directions

Preheat oven to 325°F (165°C). Pat beef dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven or ovenproof pot. Working in batches, sear beef on all sides until browned. Transfer to a bowl.
Deglaze the pan with cognac, scraping up browned bits, and reduce by half. Pour over the beef.
Chop two carrots. In the same pot, sauté carrots, onion, and garlic in olive oil for 3 minutes. Return beef and cognac to the pot. Add wine, stock, tomato paste, and thyme. Ensure beef is submerged.
Bring to a boil, reduce to a simmer, cover, and transfer to the oven. Cook 2 ½ to 3 hours until beef is very tender.
About 30 minutes before the beef is done, slice remaining carrots and steam until crisp-tender.
In a skillet, sauté pearl onions and mushrooms in olive oil until lightly golden.
Remove beef from the oven. Strain liquid into a saucepan, discarding cooked vegetables. Simmer liquid until reduced by half and sauce-like. Stir in brown sugar and adjust seasoning.
Return beef, carrots, pearl onions, and mushrooms to the pot with the sauce. Simmer 15 minutes to heat through.
Serve hot with mashed potatoes, buttered noodles, or crusty bread.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes

Variations

Use brisket or short ribs instead of chuck for a different texture.
Swap cognac with brandy or omit it for a simpler flavor profile.
Add lardons or pancetta for a smoky twist.
Stir in fresh parsley or rosemary before serving for brightness.
For a quicker version, prepare in a pressure cooker or slow cooker.

Storage/Reheating

Refrigerate cooled leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months in freezer-safe containers.
Reheat gently on the stovetop over medium-low heat, adding a splash of stock or wine if needed.

FAQs

Can I make beef bourguignon ahead of time?

Yes, it tastes even better the next day after the flavors meld.

Do I need to use cognac?

It adds depth, but you can substitute with brandy or skip it.

What kind of wine works best?

A dry, full-bodied red like Burgundy, cabernet sauvignon, or merlot.

Can I use baby carrots instead of whole carrots?

Yes, but whole carrots cut to size give better texture and flavor.

How do I prevent the beef from drying out?

Cook low and slow until fork-tender, and don’t skimp on the braising liquid.

Can I make this in a slow cooker?

Yes, cook on low for 8 hours or high for 4–5 hours after searing the beef and sautéing aromatics.

What’s the best way to peel pearl onions?

Blanch them in boiling water for 30 seconds, then transfer to ice water—skins slip right off.

Can I thicken the sauce more?

Yes, reduce longer on the stovetop or whisk in a cornstarch slurry.

What should I serve with beef bourguignon?

Mashed potatoes, buttered noodles, or crusty bread are traditional pairings.

Can I double the recipe?

Yes, just use a larger pot and adjust cooking time slightly.

Conclusion

Slow-cooked beef bourguignon is a timeless French dish that delivers comfort and elegance in every bite. With tender beef, a rich wine-infused sauce, and perfectly cooked vegetables, it’s a recipe that’s worth the time and effort. Whether you’re hosting guests or making a cozy family meal, this dish will become a cherished favorite.