This Ground Beef Bourguignon is everything you love about the French classic—deeply savory, rich with red wine, and slow-cooked until comforting and soulful—but made approachable with ground beef. Bacon, shallots, carrots, and rosemary build layered flavor in a single pot, creating a rustic stew that feels both elegant and cozy. It’s the kind of meal that fills the kitchen with warmth and begs for a hunk of bread or a mound of mashed potatoes.
I’m thrilled to share this recipe in partnership with the Washington State Beef Commission. Washington beef is raised with care by local ranching families, and it shows in both quality and flavor. Choosing Washington beef means you’re not only bringing hearty, nutrient-rich protein to the table but also supporting a sustainable, community-rooted food system.
Why This Ground Beef Bourguignon Recipe Works
- Ultra-rich flavor: Bacon, shallots, red wine, and rosemary build deep, layered flavor, finished with a silky, savory gravy.
- Comfort food at its best: All the soul of classic beef bourguignon, made cozy and approachable with tender ground beef and slow oven braising.
- Weeknight-friendly twist: Using ground beef delivers the same richness as the traditional dish with less cost and a shorter cook time.
- Balanced and versatile: Rich enough for mashed potatoes or bread, but equally good with a crisp green salad to keep the meal feeling grounded.
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Ground Beef Bourguignon Ingredients
- Ground beef: Keeps the dish hearty and affordable while absorbing the wine-rich sauce beautifully.
- Red wine: Provides acidity, structure, and classic bourguignon character as it reduces into the gravy.
- Shallots: Bring gentle sweetness and complexity without overpowering the sauce.
- Fresh rosemary: Adds an aromatic backbone that balances the richness of the beef and bacon.
For full list of ingredients and instructions, see recipe card below.
Ground Beef Bourguignon Instructions
- Preheat the oven to 350°F so it’s ready for a slow, even braise.
- Render the bacon in a Dutch oven until crisp and deeply golden.
- Add shallots, carrots, and mushrooms, stirring to soften and lift the fond from the bottom of the pot.
- Nestle the ground beef into the vegetables in large, intact chunks.
- Deglaze with wine and broth, scraping the pot clean.
- Stir in bouillon paste, tomato paste, rosemary, salt, and pepper.
- Cover and bake until tender and richly flavored.
- Whisk together cornstarch and water, then stir into the stew to thicken slightly.
- Serve warm and generously.
For full list of ingredients and instructions, see recipe card below.
Ground Beef Bourguignon Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Non-alcoholic option: Replace the red wine with additional beef broth and a small splash of balsamic vinegar to preserve depth and acidity.
- Cheese variation: Add a sprinkle of Gruyère or sharp cheddar on top of mashed potatoes or bread for a richer, more savory finish.
- Herb tweak: Fresh rosemary can be swapped for thyme or bay leaf; if using dried herbs, use about one-third the amount.
- Texture boost: Finish with a small knob of butter or a handful of pearl onions for extra silkiness and body.
Ground Beef Bourguignon FAQs
Can I make this ahead?
Yes! Assemble in the dish, cover, and refrigerate up to 24 hours before baking. You may need to add a few minutes to the bake time if chilled.
Is it freezer-friendly?
Absolutely. Fully assembled or baked, it freezes well. Thaw in the refrigerator overnight and reheat at 350 °F until warmed through.
Can I use leftover mashed potatoes?
Certainly! Just mix in the butter, half-and-half, and Parmesan before topping the filling.
Can I substitute other vegetables?
Yes! Parsnips, turnips, or sweet potatoes work well, though cooking times may vary slightly.
How do I thicken the sauce without cornstarch?
You can simmer the stew uncovered to reduce, or stir in a beurre manié (flour and butter paste) for a naturally thickened gravy.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
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Ground Beef Bourguignon
Equipment
- Enamel-coated Dutch oven with lid
- Cutting Board
- Chef’s Knife
- Wooden spoon
- Small bowl
- Whisk
Ingredients
- 8 thick slices bacon diced
- 2 pounds lean ground beef
- 9 shallots peeled and sliced
- 6 –8 medium carrots peeled and cut into 3-inch pieces on the bias
- 2 cups button mushrooms
- 2 cups red wine
- 2 cups water or low-sodium beef broth
- 1 teaspoon beef bouillon paste
- 1 tablespoon tomato paste
- 3 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F.
- In an enamel-coated Dutch oven, cook the diced bacon over medium-high heat until golden and rendered.
- Drain off excess fat, leaving a small amount in the pot. Add the shallots, carrots, and mushrooms, stirring to soften and begin loosening the browned bits.
- Add the ground beef in large chunks, keeping the pieces roughly the size of small meatballs.
- Pour in the red wine and water or broth, then add the beef bouillon paste. Gently scrape the bottom of the pot to fully deglaze.
- Stir in the tomato paste and rosemary, then season with salt and pepper.
- Cover and transfer to the oven. Bake for 1 hour and 30 minutes.
- In a small bowl, whisk the cornstarch with 2–3 tablespoons of water to create a slurry. Stir it into the hot beef mixture to lightly thicken the gravy.
- Serve hot over mashed potatoes or with crusty bread and Brie.