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Beef Bourguignon Recipe

Updated: Jul 1


There’s something incredibly comforting about a pot of Beef Bourguignon slowly simmering away, filling the kitchen with rich, savory aromas. Traditionally, this iconic French dish from the Burgundy region was a way to tenderize tougher cuts of beef by braising them in red wine, creating a deeply flavorful and rustic stew.


Close-up of tender beef bourguignon with carrots, leeks, and mushrooms simmering in a dark wine-rich sauce.
A rich, slow-cooked classic—beef bourguignon, deeply savory and melt-in-your-mouth tender.

Over time, it evolved into a beloved classic, often served during special gatherings. For this version, I leaned on my slow cooker—a seriously underrated kitchen tool—to make the process more approachable without sacrificing any of that rich, luxurious flavor.


The beauty of this dish lies in its simplicity: tender chunks of beef, crispy bacon, earthy mushrooms, sweet carrots, and the bold depth of red wine all come together in perfect harmony.


Spoon lifting a portion of shredded beef bourguignon from a pot, showing juicy strands and vegetables.

Cooking it low and slow allows the meat to soak up all those layers of flavor, resulting in melt-in-your-mouth bites. I like to serve mine over a bed of creamy mashed potatoes, letting the silky sauce seep into every bite. It’s the kind of meal that feels indulgent yet rustic—hearty enough for a cold winter night but elegant enough for a holiday dinner.


Beef bourguignon served over creamy mashed potatoes on a white plate, with a rich, glossy sauce pooling at the base.
Nestled over a bed of creamy mash, this beef bourguignon is everything a rainy day craves.

If you’ve been intimidated by the thought of making Beef Bourguignon, this recipe is your sign to give it a try. The slow cooker takes the hard work out of it, making it easier than ever to create a restaurant-quality dish at home.


It’s rich, comforting, and the perfect centerpiece for any festive meal. Trust me, once you’ve tasted this, it might just become your new holiday tradition!


Overhead shot of beef bourguignon plated with mashed potatoes, showcasing colorful vegetables and meat in deep brown sauce.
Caramelized depth, silky sauce, and hearty veg—this is French comfort food done right.

Ingredients:

(Serve 8)

  • Chuck Beef, 1kg

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Mushroom Powder, Pinch

  • Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

  • Bacon Coarsely Sliced, 125g

  • Yellow Onion Finely Sliced, 1

  • Red Wine, 750ml

  • Garlic Finely Chopped, 5 Cloves

  • Carrots Obliqued, 2

  • Bay Leaves, 2

  • High Quality Olive Oil, 2 TBSP

  • Swiss Brown Mushrooms Finely Sliced, 250g

  • Unsalted Butter, 1 TBSP

  • Soy Sauce, 1 TBSP

  • Leeks Coarsely Sliced, 2

  • Mashed Potatoes Homemade, For Serving

  • Parsley Coarsely Chopped,  A Handful

Equipment:

  • Slow Cooker / Pressure Cooker

  • Heavy Pot

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "Oven Baked Mashed Potatoes" page for the recipe.

  2. Prepare the Beef.

  3. Season the beef chuck with salt, pepper, and mushroom powder.

  4. Set aside while you prepare the other ingredients.

  5. Sear the Bacon and Chuck.

  6. Heat oil in a skillet over medium heat.

  7. Add bacon and sauté until lightly crispy and browned.

  8. Transfer bacon to a slow cooker.

  9. In the same skillet, sear the beef chuck on all sides until browned.

  10. Transfer seared beef to the slow cooker.

  11. Sauté the Aromatics.

  12. In the same skillet, add onions and season with salt and pepper.

  13. Sauté until lightly caramelized.

  14. Deglaze the skillet with a splash of red wine.

  15. Add garlic and carrots. Sauté until aromatic.

  16. Transfer the mixture to the slow cooker.

  17. Deglaze the skillet once more with red wine and pour that into the slow cooker as well.

  18. Build the Base.

  19. Add the remaining red wine and bay leaves to the slow cooker.

  20. Mix to combine. Add a bit of water if needed to fully submerge everything.

  21. Cook on high for 8 hours, or until the beef is tender.Shortcut: Use a pressure cooker for 1 to 1.5 hours instead.

  22. Shred and Reserve.

  23. Once cooked, discard the bay leaves.

  24. Let the mixture cool slightly.

  25. Coarsely shred the beef and reserve the cooking liquid (stock). Set both aside.

  26. Make the Mushroom Base.

  27. In a heavy pot over medium heat, add olive oil.

  28. Sauté mushrooms with salt and pepper until they start to release moisture.

  29. Add butter and soy sauce. Sauté until caramelized.

  30. Deglaze with a splash of the reserved stock.

  31. Finish the Stew.

  32. Add leeks and sauté until aromatic.

  33. Add the remaining reserved stock. Stir well.

  34. Stir in the shredded beef and remaining ingredients.

  35. Simmer over medium-low heat, stirring occasionally.

  36. Continue cooking until the mixture is reduced and thickened to your liking.Optional: Use a couple tablespoons of flour during the sautéing stage to thicken faster.

  37. Serve.

  38. Spoon the stew over a bed of mashed potatoes.

  39. Garnish with fresh parsley.

  40. Enjoy warm.

Spoon scooping beef bourguignon with mashed potatoes, highlighting tender beef and silky mash.

Hearty and yummilicious...


Angled close-up of beef bourguignon over mashed potatoes, with spoon tucked under the stew and visible oil glisten.

Mama Mia...

Recipe Video:




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