Dutch Oven Beef Bourguignon Recipe
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Jump to RecipeThis Dutch Oven beef bourguignon recipe is our go-to special occasion or holiday meal. Slow cooked in rich wine & spices, the fork-tender beef falls apart to perfection!
Serve with creamy potatoes au gratin, a glass of red wine, and enjoy this feast with someone you love.
This Beef Bourguignon in the Dutch Oven Is:
- Rich
- Savory
- Fork tender
- Creamy
- Loaded with flavor
- the perfect meal to impress! For a special occasion, date night, anniversary, or holiday.
We are obsessed with the beef bourguignon at Pot Au Feu in Providence RI – its the one place we always go when we want a really special meal. We take our family and guests when they come to stay with us, and it never disappoints. It actually was a favorite restaurant of Julia Child back in the day, and they have clearly upheld their quality and standard of food. Outside of France, it’s the best French food I’ve had!
Comfort Food Dinner Recipes for the WIN!
This Dutch Oven Beef Bourguignon is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
This recipe is almost exactly like the restaurant version! It was such a treat to have a restaurant-quality meal at home.
What’s In This Beef Bourguignon?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Stew Meat: We got some of this stew chuck from our last grocery delivery, and it was cut in standard 1-inch cubes. Since this recipe is cooked low and slow, the stew meat breaks down and becomes unbelievably fork tender.
- Red Wine: We used a whole bottle of good red wine. You can use any red wine that you would drink, but if you can find one from France, you get bonus points for authenticity.
- Mushrooms: Added for some extra bulk and flavor, these mushrooms add a really nice savory depth of flavor to this dish.
- Roux: Flour and butter melted together and stirred thickens the sauce to perfection. If you don’t have butter on hand, I’d recommend this really nice olive oil to stir with the flour. I only use this flour in my kitchen, it’s really great for baking and is super consistent and bakes/cooks very well.
- Demi Glace: I ended up making my own vegetable demi-glace (recipe here) but you can buy demi-glace online here… it will save you some time to use pre-bought, but it was a really nice treat to make my own.
- Spice Sachet: made with bay leaves, garlic, thyme and peppercorns. I made the sachet with this cheese cloth which holds the spices together without burning them in the sauce.
- Marinade (Optional): We actually marinated the stew meat overnight, which is a totally optional step. I don’t think skipping it would impact the flavor of the final beef bourguignon too much, so if you have the time to do it, go for it. But not necessary for a delicious meal!
French Dutch Oven Recipes
This beef bourguignon in the Dutch oven was an absolute treat! 10/10 and 5 stars for sure! Brett and I couldn’t believe how flavorful it was, and it was almost even better the second night we ate it too (thank you leftovers)!
The only caveat I have is that it takes a while and is quite labor intensive… but I also made the demi-glace at the same time so that added to the cook time for me. I’d actually encourage anyone to buy pre-made demi glace and save yourself the effort.
How Do I Make This Dutch Oven Beef Bourguignon Recipe?
- To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight, or up to 2 days.
- To a Dutch oven, heat the vegetable oil over medium heat. Remove meat from the refrigerator, and with a slotted spoon carefully add the meat to the oil, saving the marinade for later. Brown the meat, searing each side, and add the salt and pepper while cooking. Place the cooked browned meat in a bowl and set aside. Leave any juice in the bottom of the Dutch oven.
- To the dutch oven, add the wine marinade, water, the spice sachet, the demi glace, and the mushrooms. Boil down for about 20 minutes until has reduced. Add the browned meat back to the pot, and cover with a lid. Place the pot in the Dutch oven for 2.5 hours until the meat is fork tender and falls apart.
- Transfer the pot back to the stove top. Remove the meat again from the pot, and discard the sachet, leaving the broth in the bottom of the pot. Over medium heat, reduce the sauce down again to about 4 cups.
- In a separate sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the Dutch oven sauce, and continue stirring until the sauce thickens. Add the meat back into the sauce to heat the meat all the way through. Serve with au gratin potatoes and enjoy!
Dietary Modifications
- You can absolutely make this vegetarian by using 3lbs of mushrooms instead of beef. And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
- To make gluten free, use corn starch in the roux instead of flour.
What To Serve with Beef Bourguignon
- Family Recipe: Au Gratin Potatoes
- 5 Ingredient No-Knead Olive Oil Skillet Bread
- Salad with Homemade Vinaigrette
- Rosemary Focaccia Bread Recipe
Absolutely, just ensure you use a oven-safe pot with an oven-safe lid – like a cast iron pot.
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Dutch Oven Beef Bourguignon
Equipment
- Dutch Oven
Ingredients
For the Marinade
- 3 lbs beef stew meat
- 1 750 ml bottle good red wine
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh parsley
- 2 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- Water to cover meat
Spice Sachet
- 6 cloves garlic
- 2 bay leaves
- 2 tablespoons fresh thyme
- 1 tablespoon Black Pepper
For the Beef Bourguignon
- 2 tablespoons Vegetable oil
- 1/4 teaspoon Sea Salt
- 1/4 Black Pepper
- 3 lbs Marinated beef stew chunks
- Add 2 cups water
- Sachet
- Demi-Glace *See note below, 1 packet or 1 cup homemade
- 1 pint mushrooms
- 4 tablespoons butter
- 1/4 cup all-purpose flour
Instructions
- To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight, or up to 2 days.
- To a Dutch oven, heat the vegetable oil over medium heat. With a slotted spoon carefully add the meat to the oil, saving the marinade for later. Brown the beef, searing each side, and add the salt and pepper while cooking. Place the cooked browned meat in a separate bowl and set aside. Leave any juice in the bottom of the Dutch oven.
- To the Dutch oven, add the wine marinade, water, the spice sachet, the demi glace, and the mushrooms. Boil down for about 20 minutes until has reduced. Add the browned meat back to the pot, and cover with a lid. Place the pot in a 375 degrees Fahrenheit oven for 2.5 hours until the meat is fork tender and falls apart.
- Transfer the pot back to the stove top. Remove the meat again from the pot, and discard the sachet, leaving the broth in the bottom of the pot. Over medium heat, reduce the sauce down again to about 4 cups.
- In a separate sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the Dutch oven sauce, and continue stirring until the sauce thickens. Add the meat back into the sauce to heat the meat all the way through. Serve with au gratin potatoes and enjoy!
Notes
A Note On Demi-Glace
I have a recipe on my site here for vegetable demi-glace, which I like to make in advance and freeze for stews like this. I’m all for making recipes from scratch, but I fully endorse the ‘easy button’ on pre-made demi glace to save yourself the effort.Dietary Modifications
- You can absolutely make this vegetarian by using 3lbs of mushrooms instead of beef. And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
- To make gluten free, use corn starch in the roux instead of flour.
Nutrition
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Without Demi-glacé, can you substitute beef broth? Maybe 3 cups of broth instead of 2 cups of water and 1 cup of Demi glacé? Will buy premade Demi glacé in the future.. just trying to make this with what I have at home.
Hi Calvin, I think that would be an OK substitute, add a tablespoon of butter in with the broth as well… that way it’ll be a little richer/thicker than just the broth. Let me know how it turns out!
If I increase this recipe to 3x I notice it changes all the measurements EXCEPT the amount of water to add when cooking (that stays 2 cups), is this correct? Triples the wine but the water stays the same amount t as if the 1x recipe?
Hi Christiane, you should scale the water to 3x like the rest of the recipes… so if you are tripling the recipe, it should be 2 cups. Let me check to see if I can change that in my recipe card, thank you for letting me know!
Thanks, Kelly
It looks amazing and tastes even better.
Tres Bien
Thank you, and agreed!