Jamie Oliver’s Beef Bourguignon

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, simple food, Jamie Oliver is at the top of my list. I find his cooking accessible, easy, and delectable. Never pretentious, 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

Why our testers loved this

Erin Bloys said it was “perfection.” Then added, “The overnight marinade…developed such depth of flavor–so satisfying!” 

Aryn Snell joined in with: [It’s] out of this world delicious and worth every minute of putting it together. 

Perhaps Kristen Kennedy said it best. “I’m worried this is sacrilegious, but this may be the best beef bourguignon recipe I’ve ever made. So sorry, Julia!”

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.

Helpful tips

  • Don’t bother seeking out expensive cuts of meat like beef tenderloin or rib eye. This dish, which requires low-and-slow cooking, is best made with tougher cuts of meat, such as chuck or stew meat.
  • Speaking of low and slow, don’t even think of trying to cook this faster by upping the heat. The meat could turn out tough and chewy. By slowly simmering the beef stew, the meat will be so supple, you can cut it with a spoon. (Which you’ll want to use to get every drop of that luscious gravy.)
  • Don’t skimp on flouring and searing the beef cubes. The flour helps the beef to brown (and thicken the broth), and the searing lends deep, complex notes to the dish.
  • When it comes to serving, think carbs, carbs, and more carbs. Bourguignon is best served over mashed potatoes, smashed potatoes, rice (even cauliflower rice), or noodles such as homemade spaetzle.

More great beef recipes

☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

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
8 servings
579 kcal
4.38 / 32 votes
Print RecipeBuy the Together cookbook

Want it? Click it.


  • 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.
Print RecipeBuy the Together cookbook

Want it? Click it.


  1. Beef–Save money and use inexpensive cuts of meat, such as chuck or stew meat.
  2. Low and slow–Slowly simmer the stew so the meat will be so tender.
  3. Flour and dear–The flour helps the beef to brown, and the searing lends a complex flavor.
  4. To serve–Think carbs. This is best served over mashed or smashed potatoes, rice (even cauliflower rice), or noodles such as homemade spaetzle or egg noodles.

Show Nutrition

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

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Recipe Testers’ Reviews

Jamie Oliver’s beef bourguignon was perfection. The overnight marinade, the deeply caramelized beef and vegetables, and the long, slow cooking time developed such depth of flavor–so satisfying! Alas, beef cheeks were unavailable, but even my humble chuck roast cubes were silky and sinful in the rich bath of wine, bacon, mushrooms, and shallots. This is a perfect winter dinner party dish accompanied by mashed potatoes.

A white bowl with beef Bourguignon, filled with beef, carrots, and mushrooms, and mashed potatoes

Jamie Oliver’s beef bourguignon is out of this world delicious and worth every minute of putting it together. Marinating the beef in wine overnight really brought out a wonderful flavour, and now I can’t imagine making it any other way.

The vegetables and the meat were perfectly tender. And the mushrooms, after cooking to a nice golden brown with the bacon, brought the whole dish together. The use of damp parchment paper instead of a lid is genius (I’ve never cooked that way before) and I can’t wait to try cooking other similar dishes using this method. 

I served alongside silky mashed potatoes, soft buttery dinner rolls, and a bottle of Beringer Wine’s Cabernet Sauvignon. This meal did not disappoint and was perfect on a cold rainy night here on the West Coast. It was so good my boyfriend, who hates mushrooms, devoured it. Enough said.

“This is lovely” was spoken a few times as my better-half devoured this wonderful stew. It will likely be difficult to get beef cheeks as they tend be sold more to restaurants than the public, but a good stew beef from your butcher will be fine. 

I used baby bella mushrooms as our markets do not sell button mushrooms except by the tin, and I prefer fresh. I doubt there is a difference in flavor. One spends about the same time prepping as actual hands-on time cooking the meal, so don’t be put off by the overall time. The slow braise provides a wonderfully tender beef that melts in your mouth. Served it with baked potato and some haricot verts, washing it down with Fess Parkers Big Easy (red blend).

I’m worried this is sacrilegious, but this may be the best beef bourguignon recipe I’ve ever made. So sorry, Julia! I’m not sure if it’s marinating the beef before braising or what, but the flavor is out of this world. And the bacon/mushroom/parsley topping – hold me. Some people may find it a bit greasy with the oils from the browned beef and the bacon in the stew, but grab yourself a baguette to sop up the braise and give thanks for meals like this.

Jamie Oliver’s beef bourguignon is a TC, no doubt. I like dishes that don’t need a lot of attention but the results are delicious. A perfect dish for the cooler weather.

Originally published January 20, 2022


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 5 stars
    Wow, this was awesome! It did need a lot of seasoning after cooking—I used sea salt (lots) and a sprinkle of coriander and nutmeg. I needed to double the amount of flour called for in order to get all the meat coated. Although it is time consuming to make, it is well worth it and I will definitely make it again! Thank you so much for yet another LC winner!

    1. You’re welcome, Lynn! We are thrilled that you enjoyed this so much and I think a little time in the kitchen is always well spent.

  2. Can I add the bacon on the day of the serving or do I have to do it at the time. I was hoping in just serving it straight rather than having to cook while my guests are here

  3. 5 stars
    I wanted to love this based on the reviews, but unfortunately the flavour was underwhelming and the vegetables were overcooked after the 4 hour braise. However, a few simple tweaks solved both issues. I subbed pancetta for the bacon, and instead of cooking it with the shallots and mushrooms as the final step, I sauteed them at the beginning in bacon fat in the Dutch oven, set them aside, then added more bacon fat and browned the meat. I used beef shanks for the meat, dredged and browned the bones and braised them with the meat to add flavour. I added parsnips to the veggies and caramelized them in more bacon fat, then set them aside while the meat braised for 3 hours, adding them for the final hour so that they wouldn’t be overcooked. I subbed beef broth for the water and added thyme, tarragon and 1 tbsp tomato paste to the braising liquid. The parchment paper cover worked beautifully and the “gravy” was thick and rich. The meat melted in your mouth. I poured the reserved bacon mixture over the top of the beef when it came out of the oven and served the next day. It was well worth the wait! The 5 star rating is for the tweaked version. Without the changes, it was 3 stars for us.

  4. 1 star
    I made this…spent 3 days. It did NOT taste any different than Julia Child’s recipe. Sorry, Jamie, I won’t waste my time on this recipe again.

  5. Making this tomorrow. What does the scrunched up damp parchment paper do? Do you cover the pot or put it directly onto the stew?

    1. Thank you for your excellent question, Russ. The parchment is placed directly on the surface of the stew; you do not cover it with the Dutch oven’s lid. The paper lets just enough moisture to evaporate while the bourguignon cooks for four hours and allow the juices to concentrate just so. It does the job more evenly than a lid placed with the pot cracked open just on one side (not to mention much of the evaporation collects on the underside of the lid only to drip back into the stew, which you would not want).

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