Classic Beef Bourguignon Recipe: Rich French Beef Stew

Beef bourguignon is a classic recipe that fits perfectly in your home bistro!

This recipe is written for a pressure cooker (Crockpot Express/Instant Pot) but works just as well in a Dutch oven or slow cooker. Ready to make a rich, bistro-style beef bourguignon? Let’s get started in the kitchen.

Easy Classic Beef Bourguignon Recipe

Preparing this dish is straightforward. Using a pressure cooker shortens cooking time while preserving deep, developed flavors. If you prefer a slow-cooked approach you can use the slow cooker option or a Dutch oven.

Pressure-cooker cooking gives you flexibility: use the slow setting when you have time, or cook under high pressure for a fast, tender result. This hearty, wine-simmered beef stew is a bistro favorite for good reason.

What You Need For This Recipe

This beef bourguignon is built from a handful of classic ingredients: beef, vegetables, wine, and aromatics. For the recipe you’ll need:

• Beef brisket
• Bacon
• Carrots
• Onion
• Garlic
• Mushrooms
• Red wine (Merlot, Pinot Noir or similar)
• Olive oil
• Butter
• Beef stock
• Tomato paste
• Flour
• Thyme
• Parsley
• Bay leaf
• Salt and freshly ground pepper

See the recipe card below for exact quantities and full details.

How To Make Beef Bourguignon

These instructions are written for a pressure cooker. For a slow cooker, brown ingredients on the stove first and then transfer to the slow cooker (see the slow-cooker section below).

1. Set the pressure cooker to Brown/Sauté. Add olive oil and cook the bacon until crisp. Remove and set aside.
2. Brown the beef pieces in batches over the hot surface until well-seared; no additional oil is needed if the pan is hot.
3. Return bacon to the pot, sprinkle the beef with flour, and stir to coat. Cook for about 5 minutes to remove the raw flour taste.
4. Add the chopped onion, sliced carrots, and minced garlic, then stir in beef stock, wine, tomato paste, thyme, parsley, and bay leaf.
5. Stir, close the lid, and lock the valve. Select the Meat/Stew program on High (or equivalent).
6. Cook under pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then carefully finish releasing any remaining pressure.
7. Set the cooker back to Brown/Sauté and simmer uncovered for 5–10 minutes to reduce and thicken the sauce to your desired consistency.
8. Meanwhile, sauté mushrooms in butter with a minced clove of garlic over medium heat until browned, about 5 minutes. Season with salt and pepper.
9. Stir the mushrooms into the stew, adjust seasoning, and serve hot.

How To Make Beef Bourguignon In The Slow Cooker

To adapt this recipe for a slow cooker: brown the bacon and beef in a skillet or Dutch oven first. Add the onion, carrots, and garlic, then transfer everything to the slow cooker. Stir in wine, stock, tomato paste, thyme, parsley, and bay leaf.

Cook on:

• High for about 4 hours
• Low for about 8 hours

Finish by stirring in sautéed mushrooms and adjusting seasoning. The slow cooker yields very tender meat and rich flavor.

Serve Beef Bourguignon With

This stew pairs beautifully with many sides. Popular choices include:

• Mashed potatoes
• French baguette
• Basmati rice
• Creamy pasta
• Fluffy dinner rolls
• Sautéed spinach
• Honey garlic carrots

Can You Make This Beef Stew Ahead?

Yes. Making the stew a day ahead improves the flavor as the ingredients meld. Store refrigerated and gently reheat before serving.

Can You Freeze Beef Bourguignon?

This stew freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator (about 8 hours) and reheat slowly on the stove or in a preheated 360°F oven until warmed through.

Why Is My French Beef Stew Meat Tough?

Tough meat usually means it hasn’t cooked long enough. Pressure cookers and slow cookers generally produce very tender results. If using a Dutch oven, braise in a covered pot in the oven at 440°F for 3–4 hours to keep the meat moist and tender.

I hope you enjoy this beef bourguignon—give it a try and savor the deep flavors of a classic French stew.

Classic Beef Bourguignon

Yield:
4

Prep Time:
10 minutes

Cook Time:
30 minutes

Additional Time:
10 minutes

Total Time:
50 minutes

Looking for the best French beef stew? Try this beef bourguignon made with a pressure cooker for a quick, comforting dinner.

Ingredients

• 1 pound beef brisket, cut into 2-inch chunks
• 50 g bacon, roughly chopped
• ½ pound small white mushrooms (or similar small mushrooms)
• 2 carrots, sliced
• 1 white onion, finely diced
• 2 cloves garlic, minced
• 1½ cups red wine (Merlot, Pinot Noir or similar)
• 1½ cups beef stock
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• Pinch coarse salt and freshly ground pepper

Instructions

1. Set the pressure cooker to Brown/Sauté. Add olive oil and cook the bacon until crisp. Remove and set aside.
2. Brown beef chunks in batches until well-seared.
3. Return bacon to the pot, sprinkle flour over the beef and stir; cook about 5 minutes.
4. Add onion, carrots, and minced garlic. Stir in beef stock, wine, tomato paste, thyme, parsley, and bay leaf.
5. Close and lock the lid. Select the Meat/Stew program on High and set the timer for 30 minutes.
6. Allow a natural pressure release for 10 minutes, then release remaining pressure carefully.
7. Set to Brown/Sauté and simmer uncovered for 5–10 minutes to thicken the sauce.
8. Sauté mushrooms in butter with a minced garlic clove until browned, about 5 minutes. Season to taste.
9. Stir mushrooms into the stew, adjust seasoning, and serve.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 646
Total Fat: 35g
Saturated Fat: 14g
Cholesterol: 148mg
Sodium: 530mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 4g
Protein: 40g

Please note: Nutrition information isn’t always accurate.