French Beef Bourguignon Recipe

Discover the heartwarming magic of the French Beef Bourguignon Recipe, a classic dish that turns simple ingredients into a luscious feast full of deep flavors and comforting aromas. This traditional French stew combines tender beef, rich red wine, and a medley of vegetables, slowly braised to perfection. Whether you’re looking to impress your guests or cozy up on a chilly evening, this recipe brings a timeless taste of France straight to your kitchen with every delightful bite.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this French Beef Bourguignon Recipe lies in its straightforward yet essential ingredients, each carefully chosen to build a harmonious blend of flavors, textures, and colors that make the dish truly unforgettable.

• 2 1/2 pounds chuck beef, cut into 2-inch cubes: Choose well-marbled beef for maximum tenderness and flavor.
• Salt and black pepper to taste: Simple seasonings that highlight the natural flavors of the beef.
• 2 tablespoons olive oil: Adds a subtle richness while helping to brown the meat perfectly.
• 6 ounces bacon, diced: Brings smoky depth and a touch of crispiness to the stew.
• 1 large yellow onion, chopped: Provides sweetness and body to the sauce as it melts down.
• 3 carrots, peeled and sliced: Adds a natural sweetness and vibrant color.
• 4 cloves garlic, minced: Lends aromatic warmth and complexity.
• 2 tablespoons tomato paste: Intensifies the savory notes and deepens the sauce’s color.
• 2 tablespoons all-purpose flour: Helps thicken the stew for that perfect silky texture.
• 3 cups dry red wine (such as Pinot Noir): The soul of the dish, offering bold, fruity, and earthy undertones.
• 2 cups beef broth: Complements the richness of the wine and meat with a hearty base.
• 1 bay leaf: Infuses subtle herbal depth during the long braise.
• 4 sprigs fresh thyme: Freshness that balances the intense flavors.
• 1/2 pound pearl onions, peeled: Tender bursts of mild sweetness to elevate every bite.
• 8 ounces cremini or white mushrooms, quartered: Adds an earthy richness and enhances the stew’s texture.
• 2 tablespoons unsalted butter: For sautéing mushrooms and onions to golden perfection.
• Chopped parsley for garnish (optional): A bright pop of color and freshness to finish the dish beautifully.

How to Make French Beef Bourguignon Recipe

Step 1: Preparing and Browning the Beef

Start by preheating your oven to 325°F. Pat the beef cubes dry with paper towels and season them generously with salt and black pepper to bring out their natural flavor. Heat a large Dutch oven over medium-high heat and cook the diced bacon until crisp, then set it aside with a slotted spoon. Using the bacon fat and adding olive oil if needed, sear the beef cubes in batches to get a perfect golden-brown crust all over. This searing step locks in juices and builds a rich flavor base for your stew. Transfer the browned beef to a plate and set aside.

Step 2: Building Flavor with Vegetables and Aromatics

In the same pot, add the chopped onion and sliced carrots, letting them soften gently over medium heat for about 5 to 7 minutes. Stir in the minced garlic and tomato paste, cooking everything together for about one minute to let those flavors meld. Sprinkle the flour over the veggies and garlic, stirring constantly to coat and cook the flour for another minute, which will give the sauce its wonderful velvety thickness.

Step 3: Deglazing and Combining Ingredients

Pour in the dry red wine to deglaze the pot, scraping up all those tasty browned bits stuck at the bottom to enrich the sauce. Then stir in the beef broth, returning the browned beef and crispy bacon to the pot. Add the bay leaf and fresh thyme sprigs to infuse herbal notes that make this dish so iconic. Bring everything to a gentle simmer, cover the pot with a lid, and transfer it to your preheated oven to braise low and slow for 2 1/2 to 3 hours, until the beef is fall-apart tender.

Step 4: Sautéing Mushrooms and Pearl Onions

While the stew is cooking, melt butter in a skillet over medium heat. Add the peeled pearl onions and quartered mushrooms, sautéing until they develop a golden-brown, tender texture—this takes about 10 minutes. These sautéed ingredients add texture and bursts of earthy flavor that are essential to finishing the French Beef Bourguignon Recipe perfectly.

Step 5: Final Assembly and Simmering

Once the beef is tender, remove the Dutch oven from the oven and discard the bay leaf and thyme sprigs for a clean finish. Stir the cooked mushrooms and pearl onions into the stew and return the pot to the stovetop. Let it simmer gently for 10 more minutes to allow the flavors to meld beautifully and the textures to harmonize before serving.

How to Serve French Beef Bourguignon Recipe

Garnishes

Sprinkle a handful of freshly chopped parsley over the top for a bright, fresh contrast that also adds a pretty splash of color. You might also consider a light drizzle of good-quality olive oil for extra sheen and flavor. These small touches bring your French Beef Bourguignon Recipe presentation from rustic to restaurant-worthy.

Side Dishes

This stew shines when paired with creamy mashed potatoes, buttery egg noodles, or a crusty baguette—each helping to soak up that luscious sauce. Roasted or steamed green beans also add a nice crunchy contrast. The right side dishes create a balanced and satisfying meal that turns simple ingredients into a memorable occasion.

Creative Ways to Present

If you want to impress even more, consider serving this dish in individual mini Dutch ovens or rustic ceramic bowls. Layer mashed potatoes underneath and ladle the beef stew on top for a shepherd’s pie twist. You can also serve it over polenta or creamy grits for a different but equally delicious experience. The French Beef Bourguignon Recipe adapts beautifully to your personal flair!

Make Ahead and Storage

Storing Leftovers

French Beef Bourguignon tastes incredible when reheated because the flavors fully develop and deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a fabulous choice for busy weeknights or meal prep.

Freezing

This stew freezes wonderfully, so feel free to portion it out into freezer-safe containers or bags. It keeps well for up to 3 months, making it a lifesaver for a homemade comfort meal at your convenience. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat your French Beef Bourguignon Recipe in a saucepan over medium-low heat, stirring occasionally to keep everything evenly warmed and to prevent sticking. If the sauce thickened too much after refrigeration, add a splash of beef broth or water to loosen it up. This care ensures your stew stays tender, moist, and bursting with flavor.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck beef is ideal for its marbling and tenderness after braising, brisket or short ribs can also work well if cooked slowly to break down the connective tissue. Make sure to cut the meat into even pieces for consistent cooking.

Is it possible to make French Beef Bourguignon without wine?

While the red wine is key to authentic flavor, you can substitute with extra beef broth mixed with a splash of balsamic vinegar or grape juice to mimic the acidity and depth. However, using a good-quality dry red wine will always give you the most traditional and rich taste.

Can I prepare this dish in a slow cooker?

Yes! After searing the beef and cooking the veggies on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for about 4 hours. Add the sautéed mushrooms and pearl onions towards the end to keep their texture.

Should I peel the pearl onions?

Yes, peeling pearl onions is recommended because their papery skin is tough and unpleasant to eat. To make peeling easier, blanch the onions briefly in boiling water, then dunk them in ice water—this loosens the skins so they slip off quickly.

What wine pairs best when serving French Beef Bourguignon?

Since the stew is made with dry red wine like Pinot Noir, serving a glass of Pinot Noir alongside your meal complements the flavors beautifully. Other good choices are Merlot, Burgundy, or a light Cabernet Sauvignon, depending on your taste preference.

Final Thoughts

There is something truly special about creating and savoring a French Beef Bourguignon Recipe that wraps you in its rich, hearty embrace. Its tender beef, luscious sauce, and harmonious blend of vegetables are a guaranteed crowd-pleaser and comfort food classic everyone should experience. So take your time, enjoy the process, and treat yourself and your loved ones to the warm magic of this unforgettable dish!

French Beef Bourguignon Recipe

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4.1 from 69 reviews

• Author: admin
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

French Beef Bourguignon is a classic, hearty French stew featuring tender chunks of chuck beef braised slowly in red wine with bacon, onions, carrots, mushrooms, and aromatic herbs. Perfect for a comforting main course, this dish delivers rich layers of flavor and melts in your mouth with every bite.

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Ingredients

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Beef and Seasoning

• 2 1/2 pounds chuck beef, cut into 2-inch cubes
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 6 ounces bacon, diced

Vegetables and Flavorings

• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free version)
• 1/2 pound pearl onions, peeled
• 8 ounces cremini or white mushrooms, quartered

Liquids and Herbs

• 3 cups dry red wine (such as Pinot Noir)
• 2 cups beef broth
• 1 bay leaf
• 4 sprigs fresh thyme

Finishing Ingredients

• 2 tablespoons unsalted butter
• Chopped parsley for garnish (optional)

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Instructions

1. Preheat and Prepare Beef: Preheat your oven to 325°F. Pat the beef cubes dry using paper towels, and season them generously with salt and black pepper to enhance flavor and aid browning.
2. Cook Bacon: Heat a large Dutch oven over medium-high heat and cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sear Beef: In batches, sear the beef cubes in the bacon fat until nicely browned on all sides to develop depth of flavor. Add olive oil if the pot is dry. Transfer the seared beef to a plate once done.
4. Sauté Vegetables: In the same Dutch oven, add the chopped onion and sliced carrots. Cook for 5 to 7 minutes until softened. Add minced garlic and tomato paste, cooking for an additional minute to release their aromas.
5. Add Flour: Sprinkle the flour over the vegetables and stir continuously for another minute to cook the flour and start thickening the stew base.
6. Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this adds intense flavor.
7. Combine Ingredients and Braise: Return the beef and cooked bacon to the pot. Add the beef broth, bay leaf, and fresh thyme sprigs. Bring everything to a gentle simmer on the stovetop, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the beef is fork-tender.
8. Sauté Pearl Onions and Mushrooms: While the stew braises, melt butter in a skillet over medium heat. Cook the peeled pearl onions and quartered mushrooms for about 10 minutes until browned and tender. Set aside.
9. Finish the Stew: When the braising time is complete, carefully remove the Dutch oven from the oven. Discard the bay leaf and thyme sprigs. Stir in the sautéed pearl onions and mushrooms into the stew.
10. Simmer to Blend Flavors: Return the pot to the stovetop and simmer uncovered for 10 minutes to allow the flavors to meld beautifully before serving.
11. Serve: Ladle the hot beef bourguignon into bowls or plates, garnish with chopped parsley if desired, and enjoy with mashed potatoes, crusty bread, or buttered noodles for a complete meal.

Notes

• Beef Bourguignon tastes even better the next day, making it a perfect make-ahead meal.
• Serve with mashed potatoes, crusty French bread, or buttered noodles to soak up the delicious sauce.
• Using a good-quality dry red wine, like Pinot Noir, enhances the depth and authenticity of flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

• Prep Time: 30 minutes
• Cook Time: 3 hours 15 minutes
• Category: Main Course
• Method: Braising
• Cuisine: French