A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

This beef bourguignon from Jamie Oliver gets its flavor from an overnight soak in red wine, a slow braise until tender, and the addition of plenty of mushrooms and bacon. No wonder our testers described it as the best they've ever tried.

A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

Adapted from Jamie Oliver | Together | Flatiron Books, 2021

When it comes to good food Jamie Oliver is at the top of my list. I find his cooking accessible, easy, and delectable. Never pretentious but always special. And this beef bourguignon is no exception. Yes, it has a long list of ingredients. And, yes, I'll show up at your front door and read you the riot act if you pass on making it because of that. Come on, people!

The work you put into this incredible beef stew is so minuscule compared to the pleasure you and your family and friends will get out of it. Honest. And 99.999% of the time is hands-off. (Well, I exaggerate, but a lot of time is hands-off.) Do yourself a favor and make a double batch and freeze it. You'll thank me. But instead of unrestrained gratitude, invite me to dinner. I'll accept in a heartbeat.–David Leite

Jamie Oliver's Beef Bourguignon FAQs

Can I make this ahead of time?

Absolutely. I encourage you to do so. In fact, when I make this, I often make it three days ahead of serving. Each day I heat it up, let it cool, then refrigerate it overnight. By the third day, the flavors have married and deepened. Incomparable.

What's the best wine to make and serve this with?

Traditionally, the dish is made with Burgundy wine. Jamie Oliver also specifies Pinot Noir. But any full-bodied red wine will work here. Whatever you do, do not, repeat do not, use cooking wine. It's anathema to good cooking and an insult to palates everywhere.

What is the difference between beef bourguignon and beef stew?

The big difference between classic French boeuf bourguignon and American beef stew is the addition of wine. The French love their vin, and love to cook with their vin, and this dish is no exception.

Jamie Oliver's Beef Bourguignon

A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

My sumptuous beef bourguignon is cozy and indulgent. If you can find beef cheeks, they are ideal for this tender beef stew that braises all afternoon.

Prep 45 mins

Cook 5 hrs

Total 1 d 5 hrs 45 mins

  • 3 pounds beef cheeks beef chuck, or stew meat, trimmed and cut into 2-inch (5-cm) chunks
  • 4 large (12 oz) carrots peeled and chopped into 1 1/4-inch (3-cm) chunks
  • 4 stalks (7 oz) celery chopped into 1 1/4-inch (3-cm) chunks
  • 4 cloves garlic coarsely chopped
  • 1 medium (8 oz) yellow onion coarsely chopped
  • 2 teaspoons Dijon mustard
  • 4 fresh bay leaves or 8 dried bay leaves
  • 1 small pinch of ground cloves
  • Freshly ground black pepper
  • 3 cups red wine preferably Burgundy or Pinot Noir
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons (3/4 oz) unsalted butter plus more if needed
  • 2 tablespoons olive oil
  • 3 cups boiling water
  • 6 slices smoked bacon cut into strips
  • 7 ounces shallots chopped
  • 14 ounces button mushrooms halved or quartered
  • 1/2 bunch fresh flat-leaf parsley chopped
  • Salt

  • In a large bowl, combine the beef, carrots, celery, garlic, and onion with the mustard, bay leaves, cloves, a generous pinch of black pepper, and the wine. Mix well, then cover and refrigerate overnight.

  • Preheat the oven to 325ºF (163°C).

  • Set a colander over a large bowl. Pour the contents of the beef bowl into the colander. Reserve the drained liquid.

  • Place the flour in a medium bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour.

  • In a large Dutch oven over medium heat, melt the butter with 2 tablespoons of olive oil. Working in batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Add more butter if the Dutch oven becomes dry.

  • Tip the vegetables into the Dutch oven, and cook until starting to caramelize, 10 to 12 minutes, stirring occasionally and scraping up any sticky bits. Return the beef to the Dutch oven, pour over the reserved wine from the marinating liquid and 3 cups (720 ml) of boiling water, then bring to a simmer.

  • Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven until the beef is beautifully tender, about 4 hours, topping up with splashes of water, if needed.

  • In a large non-stick skillet over medium-high heat, combine the sliced bacon, shallots, and mushrooms and cook the mixture until golden, stirring regularly, 20 to 25 minutes.

  • Toss in the parsley leaves, then pour the contents of the skillet over the bourguignon and season to perfection, tasting and tweaking.

Serving: 1 portion Calories: 579 kcal (29%) Carbohydrates: 19 g (6%) Protein: 38 g (76%) Fat: 32 g (49%) Saturated Fat: 13 g (81%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 16 g Trans Fat: 1 g Cholesterol: 134 mg (45%) Sodium: 319 mg (14%) Potassium: 1176 mg (34%) Fiber: 3 g (13%) Sugar: 6 g (7%) Vitamin A: 6537 IU (131%) Vitamin C: 12 mg (15%) Calcium: 87 mg (9%) Iron: 5 mg (28%)

Recipe Testers' Reviews

Originally published January 20, 2022

Recipe © 2021 Jamie Oliver. Photo © 2021 David Loftus. All rights reserved. All materials used with permission.

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