Slow-Cooked Beef Bourguignon in Dutch Oven. Beef Bourguignon is the ultimate slow-cooked comfort dish—a classic French dish that transforms simple ingredients into something extraordinary. Making it ahead not only allows the flavours to meld beautifully but also lets you enjoy a stress-free meal when it is time to serve. This recipe is a commitment, but so is a great relationship—consider it a labour of love.
Whether for a special occasion like an anniversary, a dinner party, Valentine’s Day or just because, this dish is a heartfelt way to show you care. Want to add an extra romantic touch? Cut your carrots and roasted beets into heart shapes for a visually stunning presentation.
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Ingredients
- Chuck beef
- Salt & black pepper
- Pancetta
- Yellow onion
- Carrots
- Garlic
- Tomato paste
- Flour
- Red wine
- Beef broth
- Thyme sprigs & bay leaves
- Optional: cornstarch slurry
- Beets
- Radishes
Mushrooms & Pearl Onions
- Cremini mushrooms
- Butter
- Olive oil
- Purple pearl onions
- Water & kosher salt
- Butter
For Serving
- Mashed potatoes, (Roasted Garlic, Sour Cream & Chive Mashed Potatoes)
- Peas (optional)
- Parsley
See the recipe card below for quantites.
Instructions
Roast the Beets (Make Ahead or Store Bought)
Preheat the oven to 400°F.
Wear gloves to protect your hands from staining, wash and scrub the beets. Wrap each in foil and roast for 1 hour to 1 hour 15 minutes (until tender). Let cool; put on gloves, then peel using a paper towel. Dice (or cut into hearts if desired) and set aside.
Season and Rest the Beef
Pat the beef dry. Season all sides with kosher salt and freshly ground pepper.
Place the beef on a wire rack, in a sheet pan and let rest at room temperature for at least 30 minutes or up to 24 hours in the fridge for best results.
Cook the Pancetta
In a 5-quart Dutch oven over medium heat, cook the pancetta for 15 to 20 minutes until the fat is rendered and the pieces are browned and crisp.
Remove with a slotted spoon to a plate lined with paper towels. Discard half the fat from the pot.
Preheat the Oven
Preheat the oven to 350°F.
Sear the Beef
Increase heat to medium-high. Sear the beef in batches in the Dutch oven until browned on all sides (8–10 minutes per batch). Remove and set aside.
Build the Base
Lower heat to medium; add onions and carrots (season lightly with salt) and cook, stirring occasionally, for 8 to 10 minutes until soft.
Stir in garlic and tomato paste; cook for 2 minutes.
Sift in the flour, stir to combine and cook for 1 minute more.
Pour in the red wine, scraping the brown bits from the bottom of the pot; simmer for 5 minutes.
Assemble and Braise
Return the beef, along with any juices, to the pot. Add half of the pancetta, 2 cups of beef broth, thyme sprigs, and bay leaves.
Cover the pot and transfer to the preheated oven. Cook for 1½ hours, stirring halfway through.
Prepare Mushrooms & Pearl Onions (While the Beef Bourguignon Cooks)
Pearl Onions: In a 12.5-inch skillet over medium-high heat, combine the pearl onions, water, salt, and butter. Bring to a boil and cook for 15 minutes or until the liquid evaporates and the onions have browned. Remove the onions and set them aside.
Mushrooms: In the same 12.5-inch skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Sear half the mushrooms, cut side down, for 5 to 7 minutes until browned; flip and cook for another 3 to 5 minutes. Repeat with the remaining mushrooms using the rest of the butter and oil.
Add the Radishes & Carrot Hearts (if using)
Add the radishes and carrot hearts and cook for 30 minutes.
Reduce the Sauce
Remove the lid and let the beef bourguignon cook uncovered in the oven for 30 minutes.
Carefully transfer the Dutch oven to the stovetop, then remove the thyme & bay leaf bundle.
If you prefer a thicker sauce, stir in the cornstarch slurry, bring to a boil, then simmer for 5 minutes, stirring occasionally.
If making ahead, skip the cornstarch slurry when first cooking the sauce—only add it when reheating if needed.
Final Assembly
Reduce the heat to medium-low, then stir in the roasted beets, mushrooms, pearl onions, and the remaining pancetta. Allow everything to warm through for 10 minutes.
Serve
Ladle the beef bourguignon over a bed of creamy mashed potatoes. Garnish with chopped parsley and sprinkle with peas if desired.
Watch How This Slow-Cooked Beef Bourguignon in a Dutch Oven Recipe was Made Here
Tips & Serving Suggestions for this French Classic
- Make It Special: Elevate your romantic dinner or Valentine’s Day celebration with a charming touch; cut carrots and beets into heart shapes for a beautiful and elegant presentation.
- Depth of Flavour: The overnight seasoning of the beef is ideal as it intensifies the flavour and ensures the meat is tender.
- Serving Suggestion: Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.
Best Wine for Beef Bourguignon
For this classic French recipe, you will want a dry, full-bodied red wine with good acidity and tannins to complement the richness of the dish. Here are some excellent choices for both cooking with and serving with.
- Burgundy (Pinot Noir) – The classic choice, as the dish originates from the Burgundy region of France. It adds bright acidity and earthy notes.
- Côtes du Rhône – A blend (often Grenache, Syrah, and Mourvèdre) that brings depth and spice.
- Cabernet Sauvignon – Bold and tannic, it holds up well to the slow-cooked beef and rich sauce.
- Merlot – A softer, fruitier option that still provides structure without being too overpowering.
- Zinfandel – If you want a bit more fruitiness and spice in your sauce, this is a great alternative.
How to Make Ahead
This Beef Bourguignon will taste even better the next day, so this is a perfect make-ahead meal for entertaining!
- Prepare the Dish: Follow the recipe up to the point where the beef bourguignon is fully cooked and has been reduced on the stovetop.
- Cool Completely: Let it cool to room temperature before transferring it to an airtight container or leaving it in the Dutch oven (covered) in the fridge.
- Refrigerate Overnight (or up to 3 Days): This allows the flavours to deepen and meld beautifully.
- Reheat Gently: Place the Dutch oven on the stovetop over medium-low heat, stirring occasionally. If needed, add a splash of beef broth or water to loosen the sauce.
- Adjust Thickness (If needed): If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in while bringing the sauce to a low simmer.
- Finish & Serve: Once heated through, stir in the roasted beets, mushrooms, and pearl onions (if not added earlier), then serve over mashed potatoes.
Equipment Used
This Beef Bourguignon in a Dutch Oven recipe was made using our Hestan Culinary 5-qt CopperBond Induction Dutch Oven, Hestan CopperBond skillets and Provisions OvenBond Tri-ply Stainless Steel Quarter Sheet Pan. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
📖 Recipe
Slow-Cooked Beef Bourguignon in Dutch Oven
Ingredients
For the Beef
- 3 pounds chuck beef cut into 1 ½-inch small pieces
- Ground kosher salt & freshly ground black pepper
- 8 ounces spicy pancetta cut into ½” x ¼” pieces
- 1 large yellow onion or 2 small, finely chopped
- 1 pound of carrots diced or cut into hearts for a special touch
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ⅓ cup flour
- 3 cups red wine one 750ml bottle choose a dry, full-bodied red wine
- 2 to 3 cups beef broth add a tablespoon of Better Than Bouillon-Roasted Beef Base if desired
- 6 fresh thyme sprigs & 2 bay leaves
- Optional: cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)-.
- 2 large beets roasted and diced (or cut into hearts)
- 12 –15 small radishes
Mushrooms
- 1 pound cremini mushrooms halved
- 4 tablespoons butter
- 2 tablespoons olive oil
Pearl Onions
- 12 ounces purple pearl onions outer layer peeled off.
- 1 cup water & ½ teaspoon kosher salt
- 2 tablespoons butter
For Serving
- Mashed potatoes
- ½ cup peas optional
- ¼ cup chopped parsley
Instructions
Roast the Beets (Make Ahead or Store Bought)
- Preheat the oven to 400°F.
- Wear gloves to protect your hands from staining, wash and scrub the beets. Wrap each in foil and roast for 1 hour to 1 hour 15 minutes (until tender). Let cool; put on gloves, then peel using a paper towel. Dice (or cut into hearts if desired) and set aside.
Season and Rest the Beef
- Pat the beef dry. Season all sides with kosher salt and freshly ground pepper.
- Place the beef on a wire rack, in a sheet pan and let rest at room temperature for at least 30 minutes or up to 24 hours in the fridge for best results.
Cook the Pancetta
- In a 5-quart Dutch oven over medium heat, cook the pancetta for 15 to 20 minutes until the fat is rendered and the pieces are browned and crisp.
- Remove with a slotted spoon to a plate lined with paper towels. Discard half the fat from the pot.
Preheat the oven
- Preheat the oven to 350°F.
Sear the Beef
- Increase heat to medium-high. Sear the beef in batches in the Dutch oven until browned on all sides (8–10 minutes per batch). Remove and set aside.
Build the Base
- Lower heat to medium; add chopped onions and carrots (season lightly with salt) and cook, stirring occasionally, for 8 to 10 minutes until soft.
- Stir in garlic and tomato paste; cook for 2 minutes.
- Sift in the flour, stir to combine and cook for 1 minute more.
- Pour in the red wine, scraping the brown bits from the bottom of the pot; simmer for 5 minutes.
Assemble and Braise
- Return the beef, along with any juices, to the pot. Add half of the pancetta, 2 cups of beef broth, thyme sprigs, and bay leaves.
- Cover the pot and transfer to the preheated oven. Cook for 1 ½ hours, stirring halfway through.
Prepare Mushrooms & Pearl Onions (While the Beef Bourguignon Cooks)
- Pearl Onions: In a 12.5-inch skillet over medium-high heat, combine the pearl onions, water, salt, and butter. Bring to a boil and cook for 15 minutes or until the liquid evaporates and the onions have browned. Remove the onions and set them aside.
- Mushrooms: In the same 12.5-inch skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Sear half the mushrooms, cut side down, for 5 to 7 minutes until browned; flip and cook for another 3 to 5 minutes. Repeat with the remaining mushrooms using the rest of the butter and oil.
Add the Radishes & Carrot Hearts (if using)
- Add the radishes and carrot hearts and cook for 30 minutes.
Reduce the Sauce
- Remove the lid and let the beef bourguignon cook uncovered in the oven for 30 minutes.
- Carefully transfer the Dutch oven to the stovetop, then remove the thyme & bay leaf bundle.
- If you prefer a thicker sauce, stir in the cornstarch slurry, bring to a boil, then simmer for 5 minutes, stirring occasionally.
- If making ahead, skip the cornstarch slurry when first cooking the sauce—only add it when reheating if needed.
Final Assembly
- Reduce the heat to medium-low, then stir in the roasted beets, mushrooms, pearl onions, and the remaining pancetta. Allow everything to warm through for 10 minutes.
Serve
- Ladle the beef bourguignon over a bed of creamy mashed potatoes. Garnish with chopped parsley and sprinkle with peas if desired.
Leave a Comment
- If you try this recipe, please leave a comment and rating letting us know how it was! Each review helps so much, thank you!
Video
Notes
- Make It Special: Elevate your romantic dinner or Valentine’s Day celebration with a charming touch; cut carrots and beets into heart shapes for a beautiful and elegant presentation.
- Depth of Flavour: The overnight seasoning of the beef is ideal as it intensifies the flavour and ensures the meat is tender.
- Serving Suggestion: Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.
- Prepare the Dish: Follow the recipe up to the point where the beef bourguignon is fully cooked and has been reduced on the stovetop.
- Cool Completely: Let it cool to room temperature before transferring it to an airtight container or leaving it in the Dutch oven (covered) in the fridge.
- Refrigerate Overnight (or up to 3 Days): This allows the flavours to deepen and meld beautifully.
- Reheat Gently: Place the Dutch oven on the stovetop over medium-low heat, stirring occasionally. If needed, add a splash of beef broth or water to loosen the sauce.
- Adjust Thickness (If needed): If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in while bringing the sauce to a low simmer.
- Finish & Serve: Once heated through, stir in the roasted beets, mushrooms, and pearl onions (if not added earlier), then serve over mashed potatoes.
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