Few dishes feel as heartwarming and celebratory as French Beef Bourguignon, a slow-braised classic that transforms humble ingredients into a rich, velvety stew. Imagine morsels of melt-in-your-mouth beef, sweet carrots, pearl onions, and earthy mushrooms swimming in an irresistible wine sauce—this is a meal for both family feasts and cozy evenings. If you’ve never tried French Beef Bourguignon before, I promise it’s worth every savory bite and will quickly become a treasured favorite at your table.
Ingredients You’ll Need
The beauty of French Beef Bourguignon lies in its simplicity: each ingredient plays a crucial role, and together they create something far greater than the sum of its parts. Start with quality beef and classic aromatics, and let a good bottle of wine do most of the magic.
- Beef chuck, 3 pounds, cut into 2-inch cubes: Perfect for braising, this cut becomes wonderfully tender and flavorful during the long, slow cook.
- Salt and black pepper, to taste: Never underestimate the power of seasoning—salt brings out the natural flavor of the beef.
- Olive oil, 3 tablespoons: Helps brown the beef and vegetables, adding depth and richness.
- Bacon, 6 slices, chopped: Bacon adds smoky flavor and delicious richness, making the stew deeply savory.
- Yellow onion, 1 large, diced: Brings natural sweetness and aromatics that melt into the sauce.
- Carrots, 2, sliced: Carrots lend sweetness and color to the stew, tenderizing perfectly as they simmer.
- Garlic cloves, 3, minced: A must-have for layering in complexity and warmth in every bite.
- Tomato paste, 2 tablespoons: This intensifies the color and adds a subtle tangy richness.
- All-purpose flour, 2 tablespoons: Flour ensures the final sauce is silky, thick, and glossy.
- Red wine, 3 cups (preferably Burgundy or Pinot Noir): The spotlight flavor—choose a wine you’d happily drink!
- Beef broth, 2 cups: Broth deepens the background flavor and makes for a luscious, savory sauce.
- Bay leaf, 1: Infuses the stew with gentle, herby perfume.
- Fresh thyme leaves, 1 teaspoon: Thyme’s bright, earthy flavor is a classic pairing with beef and wine.
- Pearl onions, 1/2 pound, peeled: These little gems add a hint of sweetness and look beautiful in the finished dish.
- Mushrooms, 1/2 pound, halved or quartered: Mushrooms absorb the sauce, adding earthy flavor and hearty texture.
- Butter, 2 tablespoons: For sautéing veggies to golden perfection and enriching the stew’s finish.
- Chopped parsley, for garnish: Fresh parsley adds a pop of color and a bright, clean note to each serving.
How to Make French Beef Bourguignon
Step 1: Prep and Brown the Beef
Start by preheating your oven to 325°F (163°C). Pat the beef chunks dry and season them generously with salt and black pepper—this step helps create a beautiful crust when you brown them. In a Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Scoop out the bacon, but leave the flavorful fat in the pot. Working in batches, sear the beef in that bacon fat until all sides are gorgeously brown, then set them aside with the bacon. Getting a rich crust here builds a deep foundation for the entire French Beef Bourguignon.
Step 2: Sauté Aromatics and Build the Base
If your pot looks dry, add a splash of olive oil. Toss in the diced onion and sliced carrots, sautéing until they’re soft, sweet, and fragrant, about 5 to 7 minutes. Stir in the minced garlic next, letting it bloom for a minute, followed by the tomato paste for an added punch of flavor and color. Sprinkle the flour over the veggies and stir—this is your secret weapon for a lusciously thick sauce and the hallmark of a classic French Beef Bourguignon.
Step 3: Create the Sauce
Pour in the red wine and beef broth, making sure to scrape up every tasty brown bit from the bottom of the pot—those bits are pure flavor gold. Return the browned beef and bacon to the pot, and nestle in the bay leaf and fresh thyme. Stir it all together, bring to a gentle simmer, then cover and slide the pot into the oven. Now relax and let the magic happen for the next 2½ to 3 hours until the beef is unbelievably tender.
Step 4: Sauté Mushrooms and Pearl Onions
While the stew works its magic, heat butter in a large skillet over medium heat. Toss in the pearl onions and mushrooms, sautéing until golden and caramelized. This step adds a final layer of texture and earthy flavor. Add these to the stew during the last 30 minutes of cooking so they soak up the winey sauce without turning mushy.
Step 5: Finishing Touches
When the French Beef Bourguignon is finished, remove the bay leaf and give the sauce a taste, adjusting seasoning as needed. Sprinkle generously with chopped parsley just before serving for a burst of freshness and color. Now you’re ready to ladle out bowls of pure comfort.
How to Serve French Beef Bourguignon
Garnishes
A sprinkle of fresh, chopped parsley just before serving does more than look pretty—it brightens the flavors and gives each bowl of stew a fresh lift. You could also add a little crack of black pepper or a few extra thyme leaves if you love an herby note.
Side Dishes
This French Beef Bourguignon is practically begging to be spooned over fluffy mashed potatoes or creamy buttered noodles. The sauce is so luxurious, you’ll want something to soak up every drop. Crusty French bread is another time-honored choice—perfect for sopping up the last bit of that savory wine sauce.
Creative Ways to Present
If you’re feeling adventurous, ladle the French Beef Bourguignon into individual ramekins and top with a puff pastry lid for a show-stopping pot pie. Or, serve it family-style in a big rustic pot at the center of the table with a basket of warm bread for everyone to share. Mini crusty rolls or even a bed of creamy polenta make elegant bases as well.
Make Ahead and Storage
Storing Leftovers
French Beef Bourguignon stores wonderfully—just let the stew cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days, and the flavors tend to mellow and deepen, making leftovers even more delicious.
Freezing
This dish is quite freezer-friendly. Once cooled, portion it into freezer-safe containers (leaving some room for expansion). It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating so the texture of the beef stays succulent.
Reheating
To reheat, place the desired amount in a pot over low heat on the stove, adding a splash of water or broth if the sauce looks too thick. Gently warm through, stirring occasionally. You can also microwave individual servings, but a gentle stovetop reheat does the best job of reviving all those deep flavors.
FAQs
What kind of wine should I use for French Beef Bourguignon?
A medium- to full-bodied dry red wine, such as Burgundy or Pinot Noir, is best. Use a wine you’d actually enjoy drinking, since its flavor will infuse the entire stew.
Can I make French Beef Bourguignon in advance?
Absolutely! In fact, many cooks believe it tastes even better the next day. Simply let it cool, refrigerate, and gently reheat before serving. The flavors will deepen and meld beautifully overnight.
Is it possible to make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend or even potato starch to thicken the sauce. The results are just as sumptuous and satisfying.
Can I use a slow cooker for French Beef Bourguignon?
Definitely! After browning the beef, bacon, and vegetables, transfer everything to your slow cooker and cook on low for 8 to 9 hours, or until the beef is melt-in-your-mouth tender. Just remember to sauté the mushrooms and pearl onions before adding them during the last hour of cooking.
What cuts of beef work best in this stew?
Beef chuck is traditional and works beautifully due to its marbling and connective tissue, which break down with slow cooking. You can also use brisket or boneless short rib if that’s what you have on hand.
Final Thoughts
Whether you’re making French Beef Bourguignon for a special celebration or an indulgent Sunday supper, the slow, fragrant simmer is half the joy. Serve it up and watch everyone swoon—this is comfort food at its French-inspired best. If you give it a try, I’m confident it’ll become one of your table’s most requested crowd-pleasers!
Print
French Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Non-Vegetarian
Description
French Beef Bourguignon is a classic French stew featuring tender beef braised in red wine with vegetables and aromatics. This hearty dish is perfect for a cozy dinner gathering or a special occasion.
Ingredients
Beef Stew:
- 3 pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
Vegetable Garnish:
- 1/2 pound pearl onions, peeled
- 1/2 pound mushrooms, halved or quartered
- 2 tablespoons butter
- Chopped parsley for garnish
Garnish:
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C).
- Season and Sear Beef: Season beef with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Cook Bacon and Vegetables: Cook chopped bacon until crispy. Sauté onion, carrots, garlic, and tomato paste. Stir in flour.
- Deglaze and Braise: Pour in wine and broth. Return beef to the pot. Add bay leaf and thyme. Braise in the oven for 2½ to 3 hours.
- Sauté Vegetables: Sauté pearl onions and mushrooms in butter until golden brown.
- Finish and Serve: Adjust seasoning of the stew. Add sautéed vegetables. Garnish with parsley and serve over desired accompaniment.
Notes
- For deeper flavor, marinate the beef in red wine, garlic, and herbs overnight before cooking.
- This dish tastes even better the next day, making it great for make-ahead meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg
