Picture this: It’s a chilly weekday evening, and I find myself staring into the abyss of my pantry, longing for something hearty, something that feels like a warm hug after a long day. My eyes land on a bottle of cognac, nestled between spices and canned goods, and a light bulb goes off. Boeuf Bourgignon. It’s one of those dishes that sounds fancy but is deceptively simple — perfect for a night when I want to impress myself (or my family) without breaking a sweat. This recipe is rich in flavor, comforting, and surprisingly doable. Trust me, once you’ve got a pot of this simmering on the stove, the cozy aroma alone will make you feel like a culinary genius.

Jump to Recipe

What You’ll Need

It’s amazing how such a luxurious meal can come together with things you probably already have. You might need a quick trip for beef stock or fresh herbs, but that’s about it.

• Button mushrooms
• Butter
• Un-smoked bacon
• Vegetable oil
• Boneless well-trimmed beef chuck
• Yellow onion
• Shallots
• Carrots
• Black salt and pepper
• Flour
• Cognac
• Beef stock
• Unsweetened cocoa powder
• Garlic cloves
• Fresh thyme
• Fresh flat-leaf parsley leaves
• Tomato paste
• Bay leaf

How to Make Boeuf Bourgignon

1. Preheat your oven to 160°C (325°F). This is crucial for getting that low and slow cook that makes the beef melt-in-your-mouth tender.
2. In a pan, sauté the button mushrooms in butter until they’re brown and soft. Set them aside. You’re going to love their nutty aroma.
3. In a large, deep-bottomed pot, sauté the bacon in 1 tablespoon of oil over moderate heat for 2 to 3 minutes. You’re looking for a light brown color that brings out the bacon’s savory goodness.
4. Remove the bacon with a slotted spoon and set it aside. Don’t clean the pan — that bacon fat is flavor gold.
5. Reheat the pan until the fat is almost smoking, then sauté the beef in batches. Give the pieces space to brown properly on all sides, and resist the urge to stir too soon.
6. Add your browned beef to the reserved bacon. Lower the heat to medium.
7. In the same flavorful fat, add the onions, shallots, and carrots. Cook them until the carrots soften and the onions are translucent.
8. Combine the cooked veggies with the beef and bacon. Pour out the excess fat, but don’t wipe the pot — every bit of flavor is needed.
9. Return the beef mixture to the pot. Sprinkle on the flour and toss everything to coat. Stir until the flour has cooked and you see no white traces.
10. Season with salt and pepper, then stir in the cognac and just enough beef stock to barely cover the meat.
11. Add the garlic, thyme, parsley, tomato paste, and bay leaf. Bring everything to a simmer on the stove.
12. Cover the pot and set it in the oven. Cook for 2 ½ to 3 hours, checking about an hour in to add the mushrooms and stir in the cocoa powder, which gives a subtle depth of flavor.
13. The stew is ready when the meat is fork-soft and your kitchen smells like heaven.

Cook’s Notes

Don’t be shy with the cognac. It adds such a lovely depth, but if it’s not your thing, red wine works in a pinch. Be sure to use a heavy-bottomed pot or casserole dish that can transition from stovetop to oven seamlessly. If you make this ahead, it only gets better the next day — those flavors really come together after a night in the fridge. Reheat gently on the stove, adding a splash of water or stock to loosen things up if needed.

Make It Your Own

• Swap the beef chuck for lamb shoulder for a different take on this classic stew.
• If mushrooms aren’t your thing, try adding pearl onions instead — they’ll add a lovely sweetness.
• Replace the bacon with pancetta for a slightly different, yet delicious, flavor profile.
• Make it vegetarian by using hearty vegetables like potatoes and turnips. Replace beef stock with a veggie version, and skip the bacon.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy the cozy vibes and maybe a glass of wine while you’re at it. Cheers to the perfect night in!

Related update: Boeuf Bourgignon

Related update: San Francisco Cioppino