My Favorite Beef Bourguignon Recipe!

In the video, Chef Jean-Pierre uses two pots to save time (thanks to his kitchen helpers doing the dishes!). But at home, you can—and should—make this entire dish in one large Dutch oven. Fewer dishes, same amazing results. Just follow the order of steps and remove ingredients as needed along the way.

In a Dutch oven, heat clarified butter or olive oil over medium-low heat. Add the chopped bacon and sauté slowly for several minutes to render the fat without burning the lean parts. Once golden and fragrant, remove the bacon and set it aside.

Increase the heat to medium-high. Add as many beef cubes as will fit without crowding—no touching! Brown the meat well on all sides, working in batches if needed. Set the browned beef aside with the bacon.

Reduce heat to medium. Add the chopped onions to the same pot and cook until they are golden brown and caramelized. Don’t rush this step—it builds deep flavor. Add more clarified butter or oil if needed.

Add the quartered mushrooms to the onions and sprinkle with a bit of salt to help draw out moisture. Cook until they’ve released most of their water and begin to brown. This step prevents rubbery mushrooms and adds umami depth.

Return the beef and bacon to the pot. Add chopped carrots and garlic. When the garlic is fragrant, pour in the red wine. Bring to a boil and reduce by half, about 3 to 5 minutes depending on your pot and stove. This concentrates the flavor and removes harsh alcohol notes.

Once the wine is reduced, stir in the baby potatoes, fresh thyme, and season generously with salt and pepper. Stir everything together gently to coat in the sauce.

Use Chef Jean-Pierre’s favorite technique: set a fine mesh strainer over the pot and sift in flour while whisking to avoid clumps. This allows the flour to thicken gradually during the long simmer without tasting raw. Prefer a roux? That works too—just be sure it’s fully cooked before adding.

Bring the pot to a gentle boil, then immediately reduce heat to the lowest setting. Cover and simmer for 2½ to 3 hours, stirring occasionally. The beef is ready when it’s fork-tender and the sauce is thick and glossy. If the sauce is too thick, stir in a tablespoon of beef stock at a time.

Once the stew is done, stir in a splash of Cognac for a final boost of warmth and richness. Add the remaining chopped parsley for brightness and color. Taste and adjust seasoning as needed.