Summary: Beef chuck braised slowly in red wine with bacon, onions, and mushrooms. Ready in 3.5 hours, serves 6.
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Category: Beef, French Cuisine
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Quick overview
- Dish: Boeuf Bourguignon
- Category: Beef, French Cuisine
- Cuisine: French
- Main ingredient: Beef chuck, 1200 g (well-marbled)
- Guide: 12 Most Famous French Dishes
- Total time: 210 minutes (30 min prep + 180 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 350 g)
- Key technique: Slow braising
- Preparation types: Braising, searing
- Dietary info & allergens: Contains dairy, sulphites
- Suitable for: Dinner, special occasions
- Nutritional values (per serving): 520 kcal, Protein: 42 g, Fat: 28 g, Carbs: 12 g
- Storage: 3 days in fridge, 3 months in freezer
- Pairing: Red Burgundy, Pinot Noir, sparkling water
- In short: Slow-braised beef in red wine – the definition of French comfort food.
- Last updated: 24. 9. 2026
WAGUU says: “The wine does the work. Your job is to wait.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 180 minutes |
| Temperature: | 160 °C (oven) |
| Servings: | 6 |
At a glance
Beef chuck braised in red wine until fork-tender, with smoky bacon, sweet onions, and earthy mushrooms. A dish that fills the kitchen with the smell of Burgundy.
Ingredients
Base servings: 6 • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef chuck | 1200 g | Well-marbled, cut into 5 cm cubes |
| Dry-cured streaky bacon | 200 g | Cut into lardons |
| Brown onions | 2 pieces | Medium, finely chopped |
| Carrots | 2 pieces | Medium, sliced into 1 cm rounds |
| Garlic | 3 cloves | Crushed |
| Plain flour | 2 tbsp | For dusting |
| Red Burgundy wine | 750 ml | Pinot Noir or similar |
| Beef stock | 300 ml | Good quality |
| Tomato purée | 2 tbsp | Double concentrate |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Bay leaves | 2 pieces | Dried |
| Chestnut mushrooms | 300 g | Cleaned, quartered |
| Pearl onions | 200 g | Peeled |
| Butter | 50 g | Unsalted |
| Fine sea salt | 1 tsp | To taste |
| Black peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Depth of flavour: The wine, bacon, and slow cooking create a sauce that tastes like it took all day – because it did.
- Simple ingredients: Beef, wine, bacon, onions, mushrooms. Nothing exotic, nothing complicated.
- Better the next day: Like all braises, it improves overnight. Make it ahead for a stress-free dinner.
Why it works: The slow braise at 160 °C breaks down collagen into gelatine, which gives the sauce its smooth body. The wine’s acidity balances the richness of the beef and bacon.
Recipe overview
Prep: 30 min | Cook: 180 min | Difficulty: Medium | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 20 min
Equipment: Chopping board, knife, kitchen paper
1. Pat the beef dry with kitchen paper. Cut into 5 cm cubes. Season with salt and pepper. Cut the bacon into lardons. Chop the onions and carrots. Crush the garlic.
VKB: Beef is dry to the touch. Vegetables are evenly chopped.
Before you continue:
Do not wash the beef. Washing spreads bacteria and prevents proper browning. Pat it dry instead.
Phase 2: Searing – 15 min
Equipment: Heavy casserole dish, tongs
2. Heat the casserole dish over medium-high heat. Add the bacon and fry until golden and crisp. Remove with a slotted spoon and set aside. In the same fat, sear the beef in batches until browned on all sides. Do not overcrowd the pan. Remove and set aside with the bacon.
VKB: Beef is deeply browned on all sides. Bacon is crisp.
Before you continue:
Sear the beef in batches. If you overcrowd the pan, the meat steams instead of browning.
Phase 3: Building the base – 10 min
Equipment: Casserole dish, wooden spoon
3. Add the onions and carrots to the casserole dish. Cook for 5 minutes until softened. Add the garlic and tomato purée. Cook for 1 minute. Sprinkle with flour and stir well. Cook for 2 minutes to remove the raw flour taste.
VKB: Vegetables are soft. Flour is absorbed and no raw taste remains.
Before you continue:
Do not let the flour burn. Stir constantly and reduce the heat if needed.
Phase 4: Braising – 150 min
Equipment: Oven, casserole dish with lid
4. Return the beef and bacon to the casserole dish. Add the wine, stock, thyme, and bay leaves. Bring to a simmer on the hob. Cover with a lid and transfer to the oven. Cook at 160 °C for 2.5 hours, until the beef is fork-tender.
VKB: A fork slides into the beef with almost no resistance. The sauce is dark and glossy.
Before you continue:
Keep the liquid at a gentle simmer, not a rolling boil. Boiling makes the meat tough.
Phase 5: Mushrooms and onions – 15 min
Equipment: Frying pan
5. While the beef braises, heat the butter in a frying pan. Add the pearl onions and cook until golden. Remove and set aside. In the same pan, fry the mushrooms until browned. Set aside.
VKB: Onions are golden. Mushrooms are browned and have released their moisture.
Before you continue:
Do not wash the mushrooms. Clean them with a brush or damp cloth. Washing makes them soggy.
Phase 6: Finishing – 5 min
Equipment: Casserole dish, spoon
6. Remove the casserole dish from the oven. Add the mushrooms and pearl onions. Stir gently. Taste and adjust the seasoning. If the sauce is too thin, reduce it on the hob for a few minutes. Serve with boiled potatoes, crusty bread, or buttered noodles.
VKB: The sauce coats the back of a spoon. The beef is tender. The mushrooms and onions are heated through.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy casserole dish | 4–5 litres | Dutch oven | Thin pot burns the bottom |
| Frying pan | 28 cm | Sauté pan | Overcrowding steams the food |
| Chopping board | Large | Any flat surface | Cross-contamination if not cleaned |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 149 kcal | 520 kcal | 3120 kcal |
| Fat | 8 g | 28 g | 168 g |
| of which saturates | 3.5 g | 12 g | 72 g |
| Carbohydrates | 3.4 g | 12 g | 72 g |
| of which sugars | 1.7 g | 6 g | 36 g |
| Protein | 12 g | 42 g | 252 g |
| Salt | 0.5 g | 1.8 g | 10.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use beef chuck or blade. These cuts have the right amount of collagen and marbling for braising.
- Tip 2: Marinate the beef in the wine overnight. The wine penetrates the meat and deepens the flavour.
- Tip 3: Do not skip the flour. It thickens the sauce naturally and prevents it from being watery.
- Tip 4: If the sauce is too thin, remove the lid and reduce on the hob for 5–10 minutes.
Scientific background
The slow braise at 160 °C breaks down collagen into gelatine. Collagen is the connective tissue that makes tough cuts tough. At temperatures between 70 °C and 90 °C, collagen dissolves into gelatine, which gives the sauce its body and the meat its tenderness. The wine’s acidity helps this process by breaking down the meat fibres.
Fine Dining – Professional techniques
- Plate composition: Place two pieces of beef in the centre of a warm plate. Spoon the sauce over. Arrange the mushrooms and pearl onions around.
- Texture contrast: Serve with a crisp potato galette or toasted sourdough for crunch.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Grate a little orange zest over the dish before serving.
Sensory radar
- Appearance: Deep ruby-brown sauce, glossy and rich. The beef is dark and tender.
- Aroma: Red wine, thyme, bacon, and slow-cooked beef.
- Taste: Deep, savoury, with the acidity of the wine cutting through the richness.
- Texture: The beef is fork-tender. The sauce is velvety. The mushrooms are meaty.
Pairing
- Wine: Red Burgundy (Pinot Noir) – the same wine used in the dish. A good match.
- Beer: A Belgian dubbel or a dark ale.
- Non-alcoholic: Sparkling water with a slice of orange.
Different variations
- Boeuf Bourguignon Blanc: Use white wine and add cream at the end. Lighter but still rich.
- Beef with olives: Add black olives and a little orange zest at the end. A Provençal twist.
Allergens and dietary information
Contains: Dairy, sulphites • Gluten: Contains gluten (flour) • Not suitable for: Gluten-free, lactose-free
Suitable for
Dinner, special occasions, Sunday lunch, meal prep
Substitution catalogue
- Beef chuck: Beef blade, brisket, or short rib
- Red Burgundy: Any dry red wine – Pinot Noir, Merlot, or Cabernet Sauvignon
- Pearl onions: Shallots, quartered
- Bacon: Pancetta or smoked streaky bacon
FAQ
Can I make this ahead of time?
Yes. Make it a day ahead and reheat gently on the hob. The flavour improves overnight.
What is the best cut of beef for Boeuf Bourguignon?
Chuck or blade. These cuts have the right amount of collagen and marbling for slow braising.
Can I use a slow cooker?
Yes. After searing the meat and building the base, transfer everything to a slow cooker. Cook on low for 6–8 hours.
Why is my sauce thin?
The flour may not have cooked properly, or the lid was not tight enough. Remove the lid and reduce on the hob for 5–10 minutes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe but use two casserole dishes. Do not overcrowd. 10+ people: Make two batches on separate days. Reheat gently on the hob.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently on the hob, adding a splash of stock if needed.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Not searing the meat properly – Searing builds flavour. Pat the meat dry and use a hot pan.
- Using the wrong cut of beef – Chuck or blade. Lean cuts become tough.
- Boiling instead of simmering – A rolling boil makes the meat tough. Keep it at a gentle simmer.
- Skipping the rest – Let the dish rest for 10 minutes before serving. The juices redistribute.