This Ground Beef Bourguignon Recipe Tastes Like Fine Dining

I’ll never forget the first time I had real, classic Beef Bourguignon. My husband and I were on a rare date night at a fancy little French bistro downtown. It was one of those dishes that changes you, all slow-simmered and impossibly rich. I wanted to bring that magic into my own kitchen, but let’s be honest, who has six hours on a Tuesday for a stew? That’s when the idea for this Ground Beef Bourguignon started bubbling up in my mind.

I wanted all that deep, savory flavor without the all-day commitment. The ground beef was the easy part, a perfect weeknight shortcut. The real challenge was recreating that incredible depth of flavor that usually comes from braising beef for hours on end. After a few attempts that were good but not quite *it*, I found my secret weapon.

It was a little jar of dried porcini mushroom powder I’d picked up on a whim. Just a spoonful added an earthy, savory, umami punch that was absolutely transformative. It gave the sauce a complexity that tasted like it had been simmering on the stove all afternoon. Now, this is one of our favorite cold-weather meals. It feels elegant and special, but it comes together in about an hour. It’s my little secret for a bistro-quality dinner on a weeknight schedule.

Skip to My Special Recipe!

Why This Ground Beef Bourguignon Recipe Works

Beef Bourguignon is a cornerstone of French cuisine, a dish made famous in America by the one and only Julia Child. Traditionally, it’s a stew made with chunks of beef braised slowly in red wine, beef broth, garlic, onions, and herbs, along with pearl onions and mushrooms. It’s a true labor of love, designed to turn tougher cuts of meat into something tender and magnificent over several hours.

This recipe captures the soul of the classic while making it incredibly accessible for a modern kitchen. Using lean ground beef is the first brilliant shortcut. It eliminates the long braising time required to tenderize stew meat, putting this dish firmly in the “weeknight dinner” category. The beef browns quickly and soaks up all the delicious flavors of the sauce as it simmers.

But the real magic, the reason this specific Ground Beef Bourguignon recipe stands out, is the addition of dried porcini mushroom powder. This is my secret ingredient for cheating time. Porcini mushrooms have an intense, woodsy, and deeply savory flavor. When you use the powder, you infuse the entire sauce with that concentrated umami, mimicking the deep, complex notes that would typically take hours of slow cooking to develop. It elevates the dish from a simple ground beef stew to something truly special, giving you that rich, slow-simmered taste in a fraction of the time. It’s the key to making this quick version taste just as luxurious as the original.

Ingredients for Ground Beef Bourguignon

The beauty of this dish is how it uses simple, accessible ingredients to create something that tastes incredibly complex and elegant. Each component plays a vital role in building layers of flavor. Here’s what you’ll need to have on hand.

• 1 tbsp olive oil
• 4 oz thick-cut bacon, diced
• 1 lb lean ground beef
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup dry red wine, such as Burgundy or Pinot Noir
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp dried porcini mushroom powder
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 8 oz cremini mushrooms, sliced
• 1 tbsp butter
• 1 cup frozen pearl onions, thawed
• 2 tbsp fresh parsley, chopped

My special twist, the one that makes all the difference, is the dried porcini mushroom powder. This is your shortcut to that slow-simmered, earthy depth. You can find it in the spice aisle of most larger grocery stores or online. It is an absolute game-changer, so I really encourage you not to skip it!

For the wine, tradition calls for a Burgundy, which is a Pinot Noir. Any good, dry Pinot Noir or even a Merlot will work beautifully. Just remember the golden rule of cooking with wine, if you wouldn’t drink it, don’t cook with it. The quality of the wine really shines through in the final sauce.

Using thick-cut bacon is also a good idea. It renders more fat for cooking the beef and vegetables, and the pieces stay meaty and add a wonderful salty, smoky bite when stirred back in at the end. For the beef, I prefer a lean ground beef, like 90/10, so the dish isn’t overly greasy.

Step-by-Step Instructions For Making Ground Beef Bourguignon

This recipe comes together in one pot, which is always a win in my book. We’ll build the flavors step by step, starting with a savory base and letting everything simmer together into a rich, beautiful stew. I highly recommend using a Dutch oven for this, its heavy bottom provides excellent, even heat distribution which is perfect for simmering sauces.

Step 1: Crisp the Bacon

Heat the olive oil in your Dutch oven over medium heat. Add your diced bacon and let it cook, stirring occasionally, until it’s nice and crispy. This usually takes about 5 to 7 minutes. Once it’s done, use a slotted spoon to scoop the bacon out and set it on a paper towel-lined plate. The crucial part here is to leave all that wonderful rendered bacon fat in the pot. That’s pure flavor!

Step 2: Brown the Ground Beef

Add the ground beef to the hot bacon fat in the pot. Use a wooden spoon or a spatula to break it up as it cooks. You want to get it nicely browned all over. Once it’s cooked through, carefully drain off any excess fat that has accumulated.

Step 3: Sauté the Aromatics

Toss the chopped onion and carrots into the pot with the browned beef. Cook them, stirring occasionally, until they’ve softened up, which should take about 5 minutes. Then, stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.

Step 4: Add the Flour

Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir everything together so the flour coats the ingredients evenly. Let it cook for about a minute. This step is important because it cooks out the raw flour taste and will help to thicken our stew later.

Step 5: Deglaze with Red Wine

Now for the fun part. Slowly pour in the red wine. As you pour, use your spoon to scrape up all those browned bits stuck to the bottom of the pot. This is called “deglazing,” and those bits are packed with concentrated flavor. Bring the mixture to a simmer and let it cook for 2 to 3 minutes to allow the alcohol to burn off, leaving behind just the rich wine flavor.

Step 6: Build the Sauce and Simmer

Stir in the beef broth, tomato paste, that magical porcini mushroom powder, fresh thyme, and the bay leaf. Give it a good stir to combine everything, and season with salt and pepper. Bring it all to a lively simmer, then reduce the heat to low, pop the lid on, and let it gently simmer for 30 minutes. Give it a stir every now and then to prevent sticking.

Step 7: Sauté the Mushrooms

While the bourguignon is simmering, it’s time to cook the mushrooms. Melt the butter in a separate skillet over medium-high heat. Add the sliced cremini mushrooms and cook them until they are deeply browned and have released all their liquid. This gives them a much better texture and flavor than just tossing them into the stew raw.

Step 8: Add Mushrooms and Pearl Onions

After the stew has simmered for 30 minutes, stir in your beautifully browned mushrooms and the thawed pearl onions. These add another layer of texture and classic bourguignon flavor.

Step 9: Thicken the Sauce

Continue to simmer the stew, but this time with the lid off. Let it bubble gently for another 15 to 20 minutes. This allows the sauce to reduce and thicken to a lovely, rich consistency. You’ll know it’s ready when it beautifully coats the back of a spoon.

Step 10: Final Touches and Serve

Before you serve, fish out the bay leaf and discard it. Stir in the crispy bacon you set aside earlier and the fresh, chopped parsley. The parsley adds a wonderful touch of freshness and color that brightens up the whole dish. Give it a final taste and adjust the seasoning if needed.

How To Serve Ground Beef Bourguignon

Serving this Ground Beef Bourguignon is half the fun because it’s so comforting and versatile. It’s hearty enough to be a meal on its own, but it truly sings when served over something that can soak up every last drop of that incredible sauce. You really can’t go wrong with the classics.

The traditional pairings are there for a reason, they are simply perfect. A bed of creamy, buttery mashed potatoes is my family’s absolute favorite. The smooth potatoes and the rich, savory stew are a match made in heaven. It’s the ultimate comfort food combination that feels both rustic and incredibly luxurious at the same time.

Here are a few of my favorite ways to serve it up:

• Creamy Mashed Potatoes: The ultimate vessel for that rich, wine-infused sauce. Make them extra creamy with a bit of cream cheese or sour cream.
• Buttered Egg Noodles: Wide egg noodles are another classic choice. They are hearty and their texture is perfect with the ground beef and vegetables.
• Crusty French Baguette: A simple, crusty loaf of bread is non-negotiable for sopping up the sauce from the bottom of the bowl. No drop should go to waste!
• Creamy Polenta: For a slightly different spin, serving this over soft, cheesy polenta is absolutely divine. The corn flavor of the polenta is a wonderful complement to the rich beefy stew.
• Garlic Toast: Take thick slices of bread, rub them with a garlic clove, brush with butter, and toast until golden for a fantastic and easy side.

For a complete meal, I like to serve it with a simple green salad dressed in a light vinaigrette to cut through the richness of the stew. A glass of the same red wine you used in the cooking is, of course, the perfect beverage to accompany your meal. It makes the whole experience feel even more special, even on a regular weeknight.

How To Store & Reuse Ground Beef Bourguignon Leftovers

One of the best things about this dish is that the leftovers are absolutely fantastic. Like many stews, the flavors have a chance to meld and deepen overnight, making it taste even better the next day. Proper storage is key to enjoying it again.

First, make sure you let the bourguignon cool down completely to room temperature before you store it. Putting hot food directly into the fridge can raise the internal temperature, which isn’t great for food safety. Once it’s cool, you can transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat it gently on the stovetop over low heat, stirring occasionally until it’s warmed through. You can also reheat individual portions in the microwave.

If you want to store it for longer, this stew freezes wonderfully. Here’s how to do it for the best results:

• Freezing: Ladle the cooled stew into freezer-safe bags or airtight containers. If using bags, squeeze out as much air as possible before sealing and lay them flat in the freezer for easy storage. It will last for up to 3 months in the freezer.
• Thawing and Reheating: The best way to thaw it is overnight in the refrigerator. Once thawed, reheat it in a saucepan over medium-low heat. The sauce might separate slightly upon reheating, but a good stir will bring it right back together. You may need to add a splash of beef broth if it has thickened too much.

Beyond simply reheating, the leftovers are great for repurposing. You can use it as a rich and flavorful sauce for pasta. It’s also a fantastic filling for a savory pie, just top it with a puff pastry or pie crust and bake until golden. Or, my personal favorite, spoon it over a baked potato and top with a dollop of sour cream for a truly satisfying and easy lunch.

Substitutions & Variations For Ground Beef Bourguignon

While I think this recipe is pretty perfect as is, I know that every cook likes to put their own spin on things, or sometimes you just have to work with what you have in the pantry. This Ground Beef Bourguignon is wonderfully adaptable, so feel free to make it your own with a few simple tweaks.

If you’re looking to swap out some of the main ingredients, you have plenty of options. The ground beef can easily be substituted with ground turkey, ground chicken, or even a plant-based ground for a vegetarian version. If you go with a leaner meat like turkey, you might want to add a little extra olive oil when browning it. If you can’t find porcini mushroom powder, you can finely chop about half an ounce of dried porcini mushrooms and let them simmer in the sauce to get a similar deep, earthy flavor.

Here are a few more fun variations to try:

• Add Different Veggies: Feel free to add other root vegetables. Diced parsnips or celery would be a lovely addition along with the carrots and onions. You could also stir in some frozen peas at the very end of cooking for a pop of color and sweetness.
• Make it Creamy: For an extra rich and decadent sauce, stir in a quarter cup of heavy cream or a few tablespoons of crème fraîche right before serving. It gives the stew a beautiful, velvety texture.
• A Touch of Brandy: For another layer of classic French flavor, add a splash of brandy or cognac to the pot after the wine has cooked down. It adds a subtle warmth and complexity.
• Herb Variations: If you don’t have fresh thyme, a teaspoon of dried thyme will work just fine. You could also add other herbs like rosemary or marjoram for a slightly different flavor profile.

No matter how you choose to customize it, the core technique of building flavor with the wine, broth, and aromatics will ensure a delicious result. Don’t be afraid to experiment and find the combination that your family loves the most.

5 FAQs About Ground Beef Bourguignon

Here are some straightforward answers to the most common questions I receive about this Ground Beef Bourguignon recipe.

What is the best red wine to use for Ground Beef Bourguignon?

This is a fantastic question because the wine is truly a star ingredient in this dish. Traditionally, Beef Bourguignon is made with a red Burgundy wine, which is made from Pinot Noir grapes in the Burgundy region of France. So, a good quality Pinot Noir is always my first recommendation. It has earthy notes and bright acidity that complements the rich beef and mushroom flavors perfectly.

However, you don’t have to break the bank or hunt down a specific French wine. Any good-quality, dry red wine will work beautifully. A Merlot is a great option, as it’s soft and fruity. A Cabernet Sauvignon will also work, though it can be a bit more full-bodied and tannic. The most important rule is to use a wine you would genuinely enjoy drinking on its own. The cooking process will concentrate its flavors, so if you start with a low-quality wine, those off-flavors will only become more prominent in your final dish. Avoid anything labeled “cooking wine,” as it is often loaded with salt and preservatives and lacks the complexity of a real drinking wine.

Can I make this Ground Beef Bourguignon recipe ahead of time?

Absolutely! In fact, I think this dish is even better the next day. Making it ahead of time is a brilliant strategy for entertaining or for easy meal prep. When the bourguignon sits in the refrigerator overnight, all of the individual flavors from the wine, herbs, beef, and vegetables have more time to meld together and deepen. The result is a richer, more cohesive, and even more delicious stew.

To make it ahead, simply follow the recipe all the way through, then let it cool completely before transferring it to an airtight container and storing it in the refrigerator. It will keep for up to four days. When you’re ready to serve, just reheat it gently in a pot on the stovetop over low to medium heat, stirring occasionally. You might find that the sauce has thickened up a bit in the fridge, so feel free to add a small splash of beef broth or water to loosen it to your desired consistency. The fresh parsley should still be added right at the end after reheating to maintain its bright color and fresh flavor.

Why is my Ground Beef Bourguignon sauce too thin?

A thin sauce can happen, but it’s a very easy fix! The most common reason for a thin sauce is simply that it hasn’t had enough time to reduce. The final step of simmering the stew uncovered is specifically designed to allow excess liquid to evaporate, which naturally thickens the sauce. If your sauce is still thinner than you’d like, the easiest solution is to just let it simmer uncovered for a little longer. Keep an eye on it and stir occasionally until it has reached a consistency that coats the back of a spoon.

If you’re short on time and can’t wait for it to reduce further, you can use a little cornstarch to help it along. In a small bowl, make a slurry by whisking together one tablespoon of cornstarch with two tablespoons of cold water until it’s completely smooth. Slowly pour the slurry into the simmering stew while stirring constantly. Let it simmer for another minute or two, and you should see it thicken up nicely. It’s important to use cold water for the slurry, as hot liquid will make the cornstarch clump.

What makes this Ground Beef Bourguignon different from a regular beef stew?

While they are both comforting beef stews, there are a few key elements that set a Bourguignon apart and give it its distinct, classic French character. The most significant difference is the braising liquid. A traditional American beef stew is often made with just beef broth, maybe with a little tomato, and sometimes beer. Bourguignon, on the other hand, is defined by its generous use of red wine. An entire bottle is not uncommon in classic recipes! The wine provides acidity, complexity, and a deep, rich flavor that is the signature of the dish.

Other classic components also set it apart. The inclusion of bacon (specifically, lardon) at the beginning to render fat and add a smoky, salty flavor is a hallmark of the recipe. The final additions of pearl onions and sautéed mushrooms are also quintessential to Bourguignon. While a regular beef stew might contain potatoes and other root vegetables cooked in the pot, a Bourguignon typically focuses on this specific combination of aromatics, which are often served over potatoes or noodles, not cooked with them.

Can I make Ground Beef Bourguignon in a slow cooker?

Yes, you can definitely adapt this recipe for a slow cooker, which is great for a hands-off meal. However, for the best flavor, you cannot just dump everything in and walk away. You’ll still want to complete the first few steps on the stovetop to build those crucial layers of flavor. Start by crisping the bacon and browning the ground beef in a skillet as directed. Then, sauté the onions, carrots, and garlic in the same pan.

Once you’ve done that, transfer the beef and vegetable mixture to your slow cooker. Sprinkle the flour over the top and stir it in. Then, deglaze the hot skillet with the red wine, scraping up all the browned bits, and pour that liquid gold into the slow cooker. Add the beef broth, tomato paste, porcini powder, thyme, and bay leaf, and stir everything together. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before it’s done, stir in the sautéed mushrooms and thawed pearl onions. This method will give you a wonderfully tender and flavorful stew with minimal effort.

Try These Recipes Next

If you loved the rich, comforting flavors of this Ground Beef Bourguignon, I know you’ll enjoy these other hearty beef recipes from the blog.

• Crock Pot Beef Burgundy: For when you want the classic, slow-braised version with tender chunks of beef, all made easy in the slow cooker.
• The Perfect Ground Beef Casserole: A wonderfully cheesy and comforting casserole that’s a guaranteed family favorite.
• Easy Bolognese Sauce with Egg Fettuccine: Another incredible ground beef sauce, this one with Italian flair, perfect for a cozy pasta night.

Each of these dishes is packed with flavor and perfect for a satisfying family dinner. Enjoy!