If you have ever dreamed of curling up at your kitchen table with a warm, deeply flavorful stew that speaks of rustic French charm, then this French Beef Bourguignon Recipe is your new best friend. This dish is a gorgeous medley of tender beef, aromatic herbs, and rich red wine sauce that simmers to perfection, creating layers of taste that are comforting and indulgent. The magic of this recipe lies in its simplicity — using just a handful of ingredients, each bringing its own texture, color, and depth, resulting in a meal that feels both elegant and lovingly homemade.
Ingredients You’ll Need
Getting these ingredients together is easier than you might think, and each one is essential in building the hearty, luscious flavor profile that makes this dish unforgettable. From the robust beef chuck to the earthy mushrooms and vibrant herbs, every element plays a starring role.
- 2 lbs beef chuck (cut into 2-inch cubes): The star protein, perfect for slow braising to melt-in-your-mouth tenderness.
- 4 slices thick-cut bacon (diced): Adds smoky depth and a touch of crispness to set the flavor tone.
- 2 tbsp olive oil: Helps to sauté vegetables and sear meat beautifully without overpowering flavors.
- 1 large yellow onion (chopped): Provides a sweet and savory base for the stew’s rich sauce.
- 2 carrots (peeled and sliced): Contributes natural sweetness and a pop of color.
- 3 garlic cloves (minced): Packs an aromatic punch that lifts the entire dish.
- 2 tbsp tomato paste: Intensifies the sauce’s body and adds a subtle tang.
- 2 tbsp all-purpose flour: Helps thicken the stew to a luscious consistency.
- 2 cups red wine (preferably Burgundy or Pinot Noir): The soul of the recipe, lending richness and complexity.
- 2 cups beef broth: Infuses deep savory notes and keeps the stew juicy.
- 1 tbsp fresh thyme leaves (or 1 tsp dried): Delivers fragrant earthiness that complements the beef perfectly.
- 2 bay leaves: Add subtle herbal warmth and depth to the broth.
- 1 lb baby potatoes or waxy potatoes (halved): Offer satisfying texture and soak up the savory sauce.
- 8 oz pearl onions (peeled): Bring a gentle sweetness and tender bite.
- 8 oz cremini or white mushrooms (quartered): Add an earthy richness and absorb the hearty flavors beautifully.
- Salt and black pepper to taste: Essential for balancing and enhancing every flavor.
- Fresh parsley (chopped, for garnish): A bright, fresh finish that adds color and a burst of herbal freshness.
How to Make French Beef Bourguignon Recipe
Step 1: Prepare Your Oven and Bacon
Begin by heating your oven to a cozy 325°F (163°C). In a large Dutch oven, cook your diced bacon over medium heat until crispy and golden. This not only renders the fat needed to sear the beef but also infuses the dish with a lovely smoky base that will shine throughout the stew. Once done, scoop the bacon out, and keep those delicious drippings in the pot.
Step 2: Sear the Beef Cubes
Using the bacon fat as your cooking medium, brown the beef cubes in batches. This step is crucial because it locks in the beef’s juices and develops the rich, caramelized flavor you crave. Avoid overcrowding the pot so each piece crisps up beautifully on all sides. Set the browned beef aside— you’re building layers of flavor, and patience pays off here.
Step 3: Sauté the Vegetables
Add a splash of olive oil to the pot if the bacon fat isn’t enough, then toss in your chopped onions and carrots. Cook them gently for 5 to 7 minutes until they soften and become aromatic. This gentle caramelization adds sweetness and depth to the stew’s base. Stir in the minced garlic and tomato paste next, letting them mingle with the vegetables for a minute to heighten their flavors.
Step 4: Thicken and Deglaze
Sprinkle in the all-purpose flour and stir for another minute to cook off any raw flour taste. Then, slowly pour in the red wine, stirring continuously to scrape up all those lovely browned bits stuck to the pot’s bottom. This deglazing process is where a lot of that savory goodness comes alive, enriching your stew with complex undertones. Follow with the beef broth for a robust, balanced liquid base.
Step 5: Combine and Cook
Return the browned beef and cooked bacon to the pot. Add fresh thyme leaves and bay leaves for aromatic depth. Stir everything together, cover the pot, and place it in the oven to braise for 2 hours. During this time, the beef transforms into tender perfection as all the flavors harmonize and intensify.
Step 6: Add Potatoes, Onions, and Mushrooms
After the initial braising, stir in your halved baby potatoes, peeled pearl onions, and quartered mushrooms. These delightful vegetables will cook to tender doneness in the next 45 minutes, soaking up the savory sauce and adding eye-catching texture to the dish. Once finished, remove the bay leaves before serving.
How to Serve French Beef Bourguignon Recipe
Garnishes
A handful of freshly chopped parsley sprinkled over the top does wonders to brighten the deep, rich colors of this stew. It adds a fresh, herbal note on the palate and instantly elevates the presentation from rustic to inviting.
Side Dishes
French Beef Bourguignon pairs beautifully with crusty bread that soaks up every drop of the sauce. Alternatively, creamy mashed potatoes create a velvety bed that contrasts wonderfully with the tender beef and vegetables, turning each bite into pure comfort.
Creative Ways to Present
For a special touch, serve the stew in rustic bowls with a garnish of microgreens or a swirl of crème fraîche to add a touch of smoothness. Plating the stew atop buttered egg noodles also makes for a cozy, elegant twist that will impress any dinner guest.
Make Ahead and Storage
Storing Leftovers
One of the joys of the French Beef Bourguignon Recipe is how it improves with time. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, giving you even richer taste when reheated.
Freezing
For longer storage, freeze your cooled stew in heavy-duty freezer bags or containers. It keeps well for up to 3 months, making it perfect for meal planning or unexpected dinner guests. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of broth or water to loosen. This careful reheating keeps the beef tender and the sauce silky and luscious.
FAQs
Can I substitute the red wine in this French Beef Bourguignon Recipe?
While red wine is what gives this dish its distinctive depth and character, you can substitute with grape juice mixed with a bit of vinegar or use a full-bodied non-alcoholic red wine if preferred. However, cooking with actual red wine really brings out the best in this classic stew.
Is it necessary to peel pearl onions?
Peeling pearl onions is recommended for the best texture and flavor experience. You can easily peel them by blanching in boiling water then plunging into cold water — the skins will slip right off! Their sweetness adds a lovely contrast to the savory beef.
Can I use a slow cooker instead of the oven?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the potatoes, pearl onions, and mushrooms halfway through to avoid overcooking.
What cut of beef is best for this recipe?
Beef chuck is ideal because of its marbling and connective tissues that break down during slow cooking, resulting in tender, flavorful meat. Avoid leaner cuts which won’t stay juicy or tender after long braising.
Does this French Beef Bourguignon Recipe freeze well?
Yes! This dish freezes wonderfully without losing its texture or flavor. Just be sure to cool it completely before freezing and use airtight containers to avoid freezer burn.
Final Thoughts
There is something truly special about making and sharing the French Beef Bourguignon Recipe — it’s like inviting a little piece of France into your home. Whether for a cozy weeknight or a special occasion, this dish promises heartwarming satisfaction with every forkful. I encourage you to dive in, enjoy the slow-cooked magic, and savor the timeless comfort of this classic stew.
Print
French Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Description
Classic French Beef Bourguignon is a hearty, flavorful stew featuring tender beef chuck braised slowly in red wine with bacon, vegetables, and aromatic herbs. This rich and comforting dish is perfect for cozy dinners and showcases traditional French cooking techniques with a deep, complex flavor profile.
Ingredients
Meat and Bacon
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 slices thick-cut bacon, diced
Vegetables
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 lb baby potatoes or waxy potatoes, halved
- 8 oz pearl onions, peeled
- 8 oz cremini or white mushrooms, quartered
Liquids and Seasonings
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven and Cook Bacon: Preheat your oven to 325°F (163°C). In a large Dutch oven over medium heat, cook the diced bacon until crispy. Once done, transfer the bacon to a plate and set aside.
- Sear the Beef: Using the bacon fat, sear the beef cubes in batches to avoid overcrowding. Brown all sides thoroughly to develop flavor. Remove the browned beef and set aside.
- Sauté Vegetables: Add olive oil to the pot if the bacon fat is insufficient. Then sauté the chopped onions and sliced carrots for 5 to 7 minutes until softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to combine flavors and develop a rich base.
- Thicken with Flour: Sprinkle in the flour evenly over the vegetables and cook for another minute, which helps thicken the stew later.
- Deglaze with Wine: Slowly pour in the red wine while stirring constantly to deglaze the pan, scraping up any browned bits stuck to the bottom for added depth.
- Add Broth and Herbs: Pour in the beef broth, add fresh thyme leaves, bay leaves, the cooked bacon, and the seared beef cubes back into the pot. Stir well to combine all ingredients.
- Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven. Let the stew braise for 2 hours to tenderize the beef and meld flavors.
- Add Vegetables: After 2 hours, stir in the halved potatoes, peeled pearl onions, and quartered mushrooms. Return the pot to the oven, uncovered or loosely covered, and cook for another 45 minutes until the beef is tender and vegetables are cooked through.
- Finish and Serve: Remove the bay leaves, adjust seasoning with salt and pepper as needed, garnish with chopped fresh parsley, and serve hot, ideally with crusty bread or mashed potatoes.
Notes
- For enhanced flavor, marinate the beef in red wine overnight before cooking.
- Serve the stew with crusty bread or creamy mashed potatoes to soak up the sauce.
- Leftover beef bourguignon tastes even better the next day as the flavors continue to meld.
- Use gluten-free flour if you want a gluten-free version of this dish.
