Wild Mushroom Beef Bourguignon

There's a certain magic that happens when you braise beef low and slow with wine, mushrooms, and time. I discovered this version on a gray November afternoon when a friend mentioned she'd splurged on fresh chanterelles at the market, and suddenly the classic French dish felt like it needed reinventing. What started as curiosity about combining those earthy mushrooms with beef became an obsession—the kind where you keep tweaking and tasting until everyone at the table stops talking mid-bite. That's when you know you've found something worth making again and again.

I made this for my partner's parents on their first visit to our place, and I'll admit I was nervous about the timing. But there's something reassuring about a braise—you get it in the oven, close the door, and trust the heat to do the work while you set the table and pour wine. When we opened that Dutch oven at the end, the beef was so tender it fell apart with a spoon, and the sauce had turned this deep, luxurious burgundy. That moment when my usually critical father-in-law asked for seconds is still the best kitchen validation I've ever received.

Ingredients

• Beef chuck (1.5 kg): This cut has just enough marbling and collagen to become silky after braising, so don't substitute with leaner cuts that'll end up tough.
• Wild mushrooms (250 g): Chanterelles, porcini, or cremini each bring different earthiness, and sautéing them separately means they stay firm instead of turning mushy in the braise.
• Pearl onions (200 g): They caramelize into sweet little gems and look beautiful in the finished dish, though peeling them feels tedious until you realize you can blanch them first to loosen the skin.
• Dry red wine (750 ml): Use something you'd actually drink—the wine's character comes through in every spoonful of sauce, so that matters more than you'd think.
• Beef stock (500 ml): Homemade is ideal, but good quality store-bought works when you're honest about reality.
• Tomato paste (2 tbsp): A small amount deepens the sauce without making it taste tomatoey, which is the whole point of restraint here.
• Olive oil and butter: The oil sears the meat without burning, and the butter enriches the mushrooms and onions with a gentle, rounded flavor.
• Fresh thyme and bay leaves: These classics are in the recipe for good reason—they anchor everything without announcing themselves.
• All-purpose flour (2 tbsp): This gentle thickening keeps the sauce silky instead of separated, and it blooms in the fat before the liquid goes in.
• Smoked bacon or pancetta (optional, 100 g): If you add this, the depth shifts entirely—it becomes savory in a way that makes people ask what your secret ingredient is.

Instructions

Set your oven and prep the beef:

Get the oven to 160°C—low enough that the heat does its patient work without toughening anything. Pat your beef cubes completely dry with paper towels and season them generously with salt and pepper; this step lets the meat brown properly instead of steaming.

Sear the meat in batches:

Heat oil in your Dutch oven until it shimmers, then work in batches so you're browning, not crowding. The golden crust that forms is flavor you'll taste in every bite, so don't rush this part even though it feels slow.

Build the base with vegetables:

Once the meat is set aside, add more oil and sauté your chopped onion, carrots, and celery until they're starting to soften and smell sweet. Add the garlic and let it bloom for just a minute before you dust everything with flour.

Create a cohesive sauce base:

Stir the flour into those vegetables so it coats everything—this prevents lumps later and helps everything bind together. Cook it for a couple of minutes so the raw flour taste disappears, then add tomato paste and let it caramelize slightly against the bottom of the pot.

Deglaze and build depth:

Pour in the red wine slowly, scraping the bottom of the pot with a wooden spoon to lift all those browned bits that are pure flavor. Keep stirring until you've released everything, then add the beef stock, thyme, and bay leaves.

Return beef and braise low:

Get the meat back in the pot along with any bacon if you're using it, cover it, and slide it into the oven for two hours. The low, gentle heat transforms everything into tenderness while you can walk away and actually enjoy your afternoon.

Prepare mushrooms and onions separately:

While the beef braises, heat oil and butter in a skillet and sauté your mushrooms over medium-high heat until they're golden and any liquid they released has evaporated—this concentrates their flavor. In the same skillet, cook the pearl onions until they're lightly caramelized, which takes about eight minutes and makes them taste like candy.

Finish the braise together:

After two hours, remove the pot from the oven and add those mushrooms and pearl onions, then return everything uncovered for thirty more minutes so the sauce thickens and everything melds. Remove the bay leaves and thyme sprigs, taste, and adjust seasoning—sometimes a pinch more salt is all it needs to sing.

Serve with care:

Ladle the beef, mushrooms, and onions into bowls with plenty of that glossy sauce, then finish with a scatter of fresh parsley. The heat will have turned everything so tender that a spoon does most of the work.

Save It

This dish has a way of becoming ritual. My kitchen smells like wine and earth for hours afterward, and there's something grounding about that—like you've done something real and nourishing. My partner now requests it when he's had a rough week, and I've started a small notebook of versions I've tried, each one teaching me something new about how these ingredients want to talk to each other.

Why This Braise Works

Braising is one of those cooking methods that feels active while being patient, which might be why it's so satisfying. The low oven temperature breaks down collagen in the beef into gelatin, which gives you that silky mouthfeel and glossy sauce without any cream. The wine adds acidity that keeps everything tasting bright instead of heavy, and the mushrooms contribute umami that makes people think you've been cooking professionally. It's honest cooking that respects its ingredients and the time they need.

Timing and Make-Ahead Options

The beauty of a braise is that it actually improves when you make it a day ahead. The flavors deepen as everything sits together overnight, and the fat solidifies on top so you can lift it off if you want to lighten things. You can also marinate the beef in red wine overnight before you even start cooking if you want an extra layer of depth—just pat it dry before searing. Reheat gently in a low oven or on the stovetop, and it tastes like you've been slaving away all day.

What to Serve Alongside

The sauce is too good not to have something to soak it into, so choose your vehicle carefully. Creamy mashed potatoes with lots of butter are the classic move and never fail, buttered egg noodles catch the sauce beautifully and feel elegant, and crusty bread does the humble job of soaking up every last drop. You could also serve it over polenta if you're feeling adventurous, or simply with roasted vegetables on the side for something lighter.

• Mashed potatoes with truffle oil if you're feeling indulgent and want to elevate the plate.
• Wide egg noodles tossed with parsley and a touch of butter for simplicity that lets the braise shine.
• A sturdy country bread for wiping plates clean at the end of the meal, which is always the highest compliment.

Save It

This is the kind of recipe that reminds you why you cook—not for speed or convenience, but for the chance to create something that brings people together and tastes like care. Make it once, and you'll understand why it's been a beloved dish for generations.

Common Questions About Recipes

→ What cut of beef works best for this dish?

Beef chuck is ideal due to its marbling and collagen, which break down during slow braising for tender, flavorful meat.

→ Can I substitute the wild mushrooms?

Yes, common button or cremini mushrooms can be used if wild varieties like chanterelles or porcini are unavailable.

→ How do I get the sauce rich and glossy?

Coating vegetables with flour before adding liquids and reducing the sauce during braising helps achieve a thick, glossy texture.

→ Why sauté the mushrooms and pearl onions separately?

Sautéing enhances their color and flavor by caramelizing natural sugars, adding depth before combining with the beef.

→ What wines are recommended for this braise?

Dry red wines like Burgundy or Pinot Noir complement the beef and mushrooms, contributing depth without overpowering.

→ Can this be prepared ahead of time?

Absolutely. The flavors deepen when made a day ahead and gently reheated, making it excellent for entertaining.