A sumptuously rich, slow-cooked beef stew braised in red wine and finished with crispy pancetta. Beef Bourguignon is an elegant, comforting winter supper. Below I share top tips for choosing the best wine and cut of beef so you get a luxurious, deeply flavoured result every time.
“Utterly delicious. Melt-in-the-mouth beef and rich sauce. Made it the day before serving and the flavours were even better. Highly recommend.”
– Richard
Why this will be your new favourite
Beef bourguignon is my go-to when I want big, elegant comfort without endless fuss. Picture spoon-tender beef in a glossy red-wine gravy, smoky pancetta, soft shallots and buttery mushrooms. Years of testing have taught me small changes that lift this from good to outstanding. Key points:
- Layered flavour from frying pancetta, properly browning the beef and adding tomato purée before any liquid.
- Controlled reduction: slow oven cooking lets the wine mellow and concentrate into a silky sauce, not a bitter one.
- Texture contrast: finish with crisp pancetta and sautéed mushrooms so they keep a pleasant bite against the lush sauce.
- Make-ahead friendly: resting overnight deepens the flavours, making it perfect for entertaining.
Table of Contents
- Why this will be your new favourite
- 😋 What Does Beef Bourguignon Taste Like?
- 🥩 What is the best cut of beef to use?
- 🔪 How to make this beef stew
- A quick note on the wine 🍷
- 🍽️ Serving Suggestions
- 📺 Watch How To Make It
- 📝 Beef Bourguignon Recipe
- Make ahead and Leftovers Guide
- 🥘 More Slow Cooked Recipes
😋 What Does Beef Bourguignon Taste Like?
Beef bourguignon is rich, savoury and deeply satisfying: melting beef, crisp pancetta, caramelised and tender shallots, and slow-cooked carrots, all coated in a glossy red-wine sauce. The long, gentle cooking time turns the wine into depth rather than a sharp alcohol note, producing a comforting, complex flavour.
It’s classic served with mashed potato and simply steamed greens for a warming winter meal.
🥩 What is the best cut of beef to use?
- Chuck steak (braising steak) – from the forequarter (neck, shoulder blade, upper arm). It’s tough but full of flavour; long, slow cooking breaks down connective tissue into tender, flavorful meat. Cut into bite-size chunks or larger pieces to shred after cooking.
- Silverside (bottom round) – from the hindquarter just above the back leg. Leaner and economical with less marbling, so use good stock and ensure it cooks in plenty of liquid to avoid drying out. It works well for slow cooking when treated gently.
🔪 How to make this beef stew
The initial steps need attention, then the oven does the rest. Start by frying cubed pancetta until crisp and searing a few halved shallots; reserve both as a final topping. Use the rendered fat to brown the beef in batches—this builds deep savoury notes.
Coat the beef in seasoned flour and brown in batches in the pancetta fat. Return all the beef to the pan, stir in tomato purée, then add a full bottle of red wine, beef stock, bay leaves, thyme, carrots, mushrooms and the remaining shallots. Bring briefly to the boil, cover and transfer to the oven to cook slowly for about 3 hours, checking once or twice and topping up with a little water or stock if needed.
A quick note on the wine 🍷
Using a whole bottle of wine might feel like a lot, but the long cook time softens the wine and concentrates its flavour into a rich, balanced sauce rather than an assertive wine taste. You don’t need an expensive bottle—choose something drinkable and not sharply acidic.
Stir the fried pancetta and browned shallots through for the final ten minutes so they warm through without losing texture.
Serve the bourguignon with fluffy mashed potatoes and a sprinkle of fresh thyme for a cosy family meal or an impressive dinner-party centrepiece. It’s ideal for prepping ahead: do the work before guests arrive and let the oven finish it while you relax.
I’m now inspired to make this for dinner—there’s nothing like slow-cooked winter food.
🍽️ Serving Suggestions
Traditional accompaniments include mashed potatoes, simple green beans and crusty bread. If you prefer something different, roast potatoes, sautéed new potatoes or even a baked potato work well. For a casual twist, serve the stew in a hollowed bread roll.
📺 Watch How To Make It
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📝 Beef Bourguignon Recipe
Ingredients
- 1 tbsp vegetable oil
- 120 g (½ cup) bacon lardons
- 20 small shallots, peeled (6 halved, rest whole)
- 1.4 kg (3 lbs) beef braising steak (chuck or skirt), cut into large chunks
- 3 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato purée
- 1 x 750 ml bottle red wine (acceptable quality such as Shiraz)
- 240 ml (1 cup) beef stock
- 3 bay leaves
- 1 tsp dried thyme
- 16–20 chantenay carrots, peeled
- 150 g (about 2 cups) brown mushrooms, thickly sliced
Instructions
- Preheat the oven to 160°C/320°F (fan).
- Heat the oil in a large ovenproof casserole. Fry the lardons until golden, then remove with a slotted spoon and keep aside.
- Add the halved shallots to the pan and fry on high until seared, then add to the bowl with the lardons.
- Ensure there are 2–3 tbsp of fat left in the pan; add a little oil if needed.
- Toss the beef with flour, salt and pepper.
- Brown the beef in batches in the hot pan (about 5–6 minutes per batch), spooning each batch into a bowl when done.
- Return all the beef to the pan and stir in the tomato purée.
- Add the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Stir to lift any browned bits from the bottom of the pan.
- Bring to the boil, then turn off the heat, cover and place in the oven for 3 hours. Check a couple of times and add ½ cup water or stock if it looks like it’s drying out.
- After 3 hours, stir in the bacon and seared shallots, replace the lid and return to the oven for 10 minutes to heat through.
- Serve with mashed potato and greens.
Video
Notes
What wine is best for Beef Bourguignon?
Use a reasonably priced, drinkable red—nothing cheap and vinegary. A Shiraz or similar mid-priced bottle works well because the long cook time mellows the wine and builds depth.
Can I make it alcohol-free?
The wine contributes a signature depth, but you can substitute extra good-quality beef stock if you prefer an alcohol-free version. The dish will still be rich and satisfying.
Best cuts of beef
- Chuck steak – tough but richly flavoured; needs long braising to become tender.
- Silverside (bottom round) – leaner and more economical; use with ample liquid and good stock.
Nutrition
Nutrition information is approximate and should be used as a guide.
This post was first published in January 2016 and has been updated with new photos, tips and a recipe video.
Make ahead and Leftovers Guide
- Make Ahead: Cook the stew base (beef, vegetables, wine, stock) up to two days ahead. Cool quickly and refrigerate for up to 3 days. Keep mushrooms and pancetta separate and sauté them fresh when serving to retain texture. Reheat gently on the hob or in a low oven with a splash of stock until piping hot, then fold in the freshly cooked mushrooms and pancetta. Adjust thickness after chilling by adding stock or reducing on the stove.
- Leftovers: Portion into airtight containers, freeze if needed, and defrost thoroughly before reheating. Reheat gently until piping hot. Quality is best if reheated only once.
🥘 More Slow Cooked Recipes
Here are more slow-cooked dishes that work well in a cast-iron casserole or Dutch oven.
Dinner
Creamy Slow Cooked Pork Casserole
Slow Cooked
Beef Goulash
Big Batch
Beef Ragu
Asian
Spicy Beef Rendang
Asian
Thai Style Peanut Pork
Slow Cooked
Slow Cooked Steak Diane Casserole
Some links in this post may be affiliate links, which help support the site at no extra cost to you. Nutritional information is approximate. This post was updated for clarity and new photos.