Alexa Bernier
There are few comfort foods as satisfying as a slowly braised beef stew, and this Beef Burgundy with Red Wine, Mushrooms & Pearl Onions is a beautiful example of why. Tender chunks of beef chuck are slowly cooked with bacon, aromatic vegetables, garlic, tomato paste, rich beef broth, and dry red wine until the meat becomes incredibly soft and flavorful.
The mushrooms and pearl onions are added toward the end of cooking so they retain their texture while soaking up the luxurious sauce. The result is a hearty, deeply savory dish with layers of flavor in every bite.
This recipe is perfect for a cozy weekend dinner, a family gathering, or a special meal when you want something that feels elegant without requiring complicated techniques. Although the cooking time is long, most of the work is simple preparation and letting the Dutch oven slowly transform the ingredients into a rich, comforting stew.
Why You’ll Love This Beef Burgundy
This recipe brings together several classic ingredients that complement one another beautifully.
The beef chuck roast becomes exceptionally tender during the slow cooking process. Chuck contains enough connective tissue and marbling to remain juicy while developing a melt-in-your-mouth texture.
The bacon adds smoky, salty richness to the cooking liquid while also providing flavorful drippings for browning the beef.
Dry Burgundy wine or Pinot Noir gives the stew its signature depth. As it simmers, the wine becomes part of the sauce rather than tasting overwhelmingly alcoholic.
Cremini mushrooms and pearl onions provide earthy and slightly sweet flavors that balance the richness of the beef.
Finally, fresh thyme and parsley add a light herbal finish that keeps the dish from feeling too heavy.
Ingredients
For the Beef Burgundy
- 2½ pounds beef chuck roast, cut into approximately 2-inch cubes
- 2 tablespoons olive oil
- 6 slices bacon, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 2 cups dry Burgundy wine or Pinot Noir
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 8 ounces cremini mushrooms, cleaned and halved
- 1 cup pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons freshly chopped parsley
Choosing the Best Beef
For this recipe, beef chuck roast is an excellent choice. It is affordable, flavorful, and ideal for long, slow cooking.
Look for a piece with visible marbling throughout. A little fat is beneficial because it helps keep the meat moist and contributes flavor to the finished stew.
Cut the beef into relatively large pieces, around 2 inches each. Smaller cubes can become overly soft after several hours of braising.
Before cooking, pat the beef thoroughly dry with paper towels. This small step makes a big difference because dry meat browns much better than damp meat.
How to Make Beef Burgundy
1. Prepare and Season the Beef
Begin by cutting the chuck roast into evenly sized pieces. Use paper towels to remove excess moisture from the surface of the beef.
Season the cubes generously with kosher salt and freshly ground black pepper.
Place the beef in a bowl and lightly toss it with the flour. The flour should create a thin coating rather than a thick layer.
This coating helps encourage browning and will also contribute to the thickness of the finished sauce.
2. Cook the Bacon
Place a large Dutch oven over medium-high heat and add the olive oil.
Add the chopped bacon and cook until it becomes crisp and golden. The bacon will release flavorful fat into the bottom of the pot.
Once crisp, transfer the bacon to a plate lined with paper towels. Leave the rendered bacon drippings in the Dutch oven.
Those browned bacon drippings are an important part of the flavor foundation for the stew.
3. Brown the Beef
Increase the heat if necessary so the pot remains hot.
Add the beef in batches. Avoid overcrowding the Dutch oven because too much meat at once can cause the beef to steam instead of brown.
Cook the beef until deeply browned on several sides. This can take several minutes per batch.
Don’t rush this stage. The dark caramelized crust created during browning contributes tremendous flavor to the finished dish.
Transfer each batch of browned beef to a plate while you continue cooking the remaining pieces.
4. Sauté the Vegetables
Once all the beef has been removed, add the diced yellow onion and sliced carrots to the same Dutch oven.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Use your spoon or spatula to scrape up any flavorful browned bits that are beginning to loosen from the bottom of the pot.
Add the minced garlic and tomato paste.
Cook for approximately 1 minute, stirring constantly. The tomato paste should become slightly darker and fragrant.
This brief cooking step helps deepen the flavor of the tomato paste and prevents the garlic from becoming bitter.
5. Deglaze with Red Wine
Slowly pour the Burgundy wine or Pinot Noir into the Dutch oven.
Be careful when adding the wine to the hot pot.
Use a wooden spoon to scrape the bottom thoroughly. All those browned pieces left behind from the bacon and beef are packed with flavor, and the wine helps dissolve them into the sauce.
Allow the wine to simmer for several minutes.
As it cooks, some of the alcohol evaporates while the wine becomes concentrated and aromatic.
6. Build the Braising Liquid
Pour in the beef broth and add the Worcestershire sauce.
Add the fresh thyme and bay leaves.
Stir everything together, then return the browned beef and reserved bacon to the Dutch oven.
The liquid should come partway up the beef. It doesn’t necessarily need to completely cover every piece.
Bring the mixture to a gentle simmer.
7. Slow-Cook Until Tender
Once the stew reaches a gentle simmer, cover the Dutch oven with its lid.
Reduce the heat to low and cook for approximately 2½ to 3 hours.
Stir occasionally and check that the stew maintains a gentle simmer rather than a vigorous boil.
The beef is ready when you can easily pierce it with a fork and it practically falls apart.
The exact cooking time can vary depending on the size of the beef pieces and your oven or stovetop temperature, so use tenderness as your best guide.
8. Prepare the Mushrooms and Pearl Onions
During the final 20 minutes of cooking, prepare the mushrooms and pearl onions.
Melt the butter in a large skillet over medium heat.
Add the halved cremini mushrooms and peeled pearl onions.
Cook until they become golden and lightly caramelized.
Allowing these vegetables to brown separately gives them more flavor and prevents them from becoming lost in the long braising process.
Once golden, carefully stir the mushrooms and pearl onions into the beef stew.
Continue cooking for approximately 20 minutes so they can absorb some of the rich sauce.
9. Finish the Stew
Remove the bay leaves before serving.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Scatter freshly chopped parsley over the top.
The bright green parsley provides a fresh contrast to the dark, rich sauce.
Serve the Beef Burgundy immediately while hot.
What to Serve with Beef Burgundy
Because this stew has such a flavorful sauce, it pairs especially well with foods that can absorb every drop.
Creamy Mashed Potatoes
Smooth mashed potatoes are one of the best choices. Spoon the beef and sauce directly over the potatoes for a classic comfort-food combination.
Buttered Egg Noodles
Wide egg noodles are another wonderful option. Their simple flavor allows the rich Burgundy sauce to remain the star.
Crusty French Bread
A loaf of crusty bread is perfect for soaking up the remaining sauce at the bottom of your bowl.
Roasted Vegetables
For a lighter option, serve the stew alongside roasted green beans, Brussels sprouts, or seasonal vegetables.
Tips for the Best Beef Burgundy
Don’t Skip the Browning
The beef should develop a deep brown crust before it goes into the braising liquid. This is one of the most important steps for building flavor.
Work in Batches
If the Dutch oven is crowded, the beef will release moisture and begin steaming. Give the pieces enough space to brown properly.
Use a Dry Red Wine
A dry Burgundy wine or Pinot Noir works beautifully. Choose a wine you would enjoy drinking because its flavor becomes concentrated during cooking.
Don’t Boil the Stew Aggressively
A gentle simmer is ideal. A hard boil can cause the beef to become tougher instead of tender.
Give It Time
This is not a recipe to rush. The long cooking time allows the connective tissue in the chuck roast to break down and produces exceptionally tender meat.
Add the Mushrooms Later
Adding mushrooms during the final stage helps preserve their texture and allows them to retain their earthy character.
Can I Make Beef Burgundy Ahead of Time?
Absolutely. In fact, this stew can taste even better the next day.
After cooking, allow it to cool and refrigerate it in a covered container.
When you’re ready to serve it, gently reheat the stew over low to medium-low heat until completely hot.
If the sauce has thickened considerably in the refrigerator, add a small splash of beef broth or water while reheating.
This makes Beef Burgundy an excellent make-ahead dinner for holidays, gatherings, and busy weekends.
How to Store Leftovers
Allow leftover stew to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
For longer storage, Beef Burgundy can also be frozen in freezer-safe containers. Leave a little room at the top because the liquid expands as it freezes.
Thaw refrigerated portions before reheating when possible, then warm gently on the stovetop.
How to Reheat Beef Burgundy
For the best texture, reheat the stew slowly in a saucepan or Dutch oven over low heat.
Stir occasionally and add a small amount of beef broth if the sauce has become too thick.
Avoid aggressively boiling the stew while reheating because gentle heat helps preserve the tenderness of the beef.
Can I Use Another Cut of Beef?
Yes. Beef chuck is recommended because it becomes tender and flavorful during long cooking, but other suitable stewing cuts can work as well.
Look for cuts with enough connective tissue and marbling to withstand several hours of braising.
Avoid very lean cuts because they may become dry after prolonged cooking.
Can I Use a Different Red Wine?
Yes. Pinot Noir is particularly suitable, but another dry red wine can be used if Burgundy wine isn’t available.
Avoid very sweet wines because they can make the finished sauce overly sweet.
A dry red with good acidity generally works best with the richness of the beef and bacon.
Can I Make This Without Bacon?
You can omit the bacon if preferred.
The finished stew will lose some of its smoky richness, but the beef, red wine, mushrooms, herbs, and vegetables will still provide plenty of flavor.
If you omit the bacon, you may need a little additional olive oil when browning the beef and vegetables.
Why Is My Beef Not Tender?
If the beef is still tough after the recommended cooking time, it usually needs more time rather than less.
Continue cooking at a gentle simmer and check it periodically.
Chuck roast contains connective tissue that needs sufficient time to break down. Once that connective tissue has transformed, the beef should become tender and succulent.
A Cozy Dinner Worth Waiting For
Beef Burgundy is the kind of meal that rewards patience. The process begins with simple ingredients—beef, bacon, onions, carrots, garlic, mushrooms, and red wine—but slow cooking brings everything together into something much more luxurious.
The beef becomes fork-tender, the vegetables soak up the savory broth, the mushrooms add earthy richness, and the pearl onions contribute little bursts of sweetness. Meanwhile, the red wine creates a beautifully deep sauce that ties every component together.
Whether you serve it over creamy mashed potatoes, tender egg noodles, or alongside a loaf of crusty bread, this Beef Burgundy makes an impressive and comforting dinner.
It is hearty enough for a Sunday supper yet elegant enough to serve to guests. Best of all, the leftovers make an excellent next-day meal, giving you another reason to prepare a generous pot.
Recipe at a Glance
Recipe: Beef Burgundy with Red Wine, Mushrooms & Pearl Onions
Prep Time: 25 minutes
Cooking Time: About 3 hours
Total Time: Approximately 3 hours 25 minutes
Servings: 6
Calories: Approximately 612 kcal per serving
Final Serving Suggestion
Ladle the tender beef, mushrooms, pearl onions, carrots, and rich wine sauce into warm bowls. Add a generous spoonful of creamy mashed potatoes or buttered noodles alongside the stew, then finish with freshly chopped parsley.
Serve with warm crusty bread for dipping into the luxurious Burgundy sauce.
This slow-cooked Beef Burgundy is a comforting, flavorful classic that turns a handful of simple ingredients into a memorable homemade dinner.
