Name: French Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 3 lbs beef chuck (cut into 2-inch cubes); Salt and black pepper to taste; 2 tablespoons olive oil; 6 slices bacon (chopped); 1 large onion (chopped); 3 carrots (peeled and sliced); 3 garlic cloves (minced); 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 1/2 cups dry red wine (such as Burgundy or Pinot Noir); 2 cups beef broth; 1 bay leaf; 3 sprigs fresh thyme; 1 lb pearl onions (peeled); 1 lb cremini mushrooms (halved); 2 tablespoons unsalted butter; Chopped parsley for garnish

Jump to Recipe·Print Recipe

Imagine melt-in-your-mouth beef, bathed in a glossy, wine-kissed sauce, mingling with tender carrots, pearl onions, and golden mushrooms—this is French Beef Bourguignon at its most comforting and utterly irresistible. With every spoonful, you’ll taste the deep, layered magic that only slow braising and a wonderful bottle of red wine can create. Whether you’re looking to impress guests or hoping for the ultimate cozy night in, this French Beef Bourguignon is a soulful showstopper you’ll crave again and again.

French Beef Bourguignon Recipe - Recipe Image

Ingredients You’ll Need

The brilliance of French Beef Bourguignon lies in the harmony of simple, honest ingredients—each one builds flavor, richness, and that signature color. Don’t be tempted to shortcut any of them, because together they create something unforgettable.

Beef chuck (3 lbs, cut into 2-inch cubes): Choose well-marbled chuck for the most tender, flavorful outcome after braising.
Salt and black pepper: Season the beef generously before browning to bring out its deep, savory notes.
Olive oil (2 tablespoons): Helps the beef and vegetables brown beautifully while adding subtle richness.
Bacon (6 slices, chopped): Adds irresistible smokiness and extra layers of savory flavor to the base.
Large onion (chopped): Essential for building a naturally sweet and aromatic base for the stew.
Carrots (3, peeled and sliced): Bring gentle sweetness and vibrant color to every bite.
Garlic (3 cloves, minced): Just the right amount of garlicky punch to deepen the sauce.
Tomato paste (2 tablespoons): Concentrates the sauce’s flavor and gives it that signature reddish tint.
All-purpose flour (2 tablespoons): Slightly thickens the sauce for that lush, velvety finish (swap for gluten-free flour if needed).
Dry red wine (2 1/2 cups, such as Burgundy or Pinot Noir): The beating heart of French Beef Bourguignon—use a wine you’d happily drink!
Beef broth (2 cups): Adds depth and umami to the braising liquid.
Bay leaf (1): Infuses rustic herbal notes that really shine as the dish simmers.
Fresh thyme (3 sprigs): Lends timeless French flavor and a lovely, floral earthiness.
Pearl onions (1 lb, peeled): Their gentle sweetness is the secret delight in every serving.
Cremini mushrooms (1 lb, halved): Add woodsy flavor and a meaty texture that soaks up the sauce.
Unsalted butter (2 tablespoons): For finishing the mushrooms and onions with gorgeous gloss and richness.
Chopped parsley (for garnish): Adds fresh, eye-catching color and a pop of herbal brightness just before serving.

How to Make French Beef Bourguignon

Step 1: Prep and Season the Beef

Start by preheating your oven to 325°F (163°C). Pat your beef cubes dry with paper towels—this is crucial for a beautiful sear. Season them liberally with salt and black pepper. Taking this little bit of extra care gives French Beef Bourguignon its famously irresistible depth of flavor.

Step 2: Brown the Beef and Bacon

In your largest, heaviest Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Work in batches to brown the beef on all sides, transferring each batch to a plate once it’s got a rich, golden crust. Don’t rush this part; it builds the stew’s savory, “umami” backbone. When all the beef is browned, add the chopped bacon to the pot and cook until crisp, releasing even more rich flavor.

Step 3: Sauté the Aromatics

Next, stir in the chopped onion and sliced carrots. Sauté for about 5 minutes, just until they’ve softened and are starting to pick up some color. Sprinkle in the minced garlic and tomato paste, cooking for another minute until fragrant. The tomato paste gives the sauce body and brilliant color, the garlic brings warmth, and the vegetables start absorbing all those good bacon drippings.

Step 4: Build and Braise the Sauce

Sprinkle the flour over the vegetables and stir until everything is coated—this will gently thicken your stew. Slowly pour in the wine, scraping the bottom to liberate every last savory bit, then add the beef broth. Return the browned beef (and those precious juices!) to the pot. Nestle in the bay leaf and sprigs of thyme. Let the mixture come to a gentle simmer, then cover and transfer the Dutch oven to the oven. Braise for 2 and a half to 3 hours, or until the beef is meltingly tender.

Step 5: Sauté the Mushrooms and Onions

While the beef simmers, heat the remaining tablespoon of olive oil and the butter in a large skillet over medium heat. Sauté your pearl onions and cremini mushrooms for about 10 minutes, or until golden and just tender. This separate sauté ensures they shine with gorgeous texture and flavor when stirred into the finished French Beef Bourguignon.

Step 6: Finish the Dish

Once the beef has emerged from the oven, don’t forget to skim away any excess fat for a truly elegant sauce. Stir in the sautéed mushrooms and pearl onions, and simmer the pot, uncovered, on the stovetop for another 10 to 15 minutes—this final step thickens the sauce to perfection and marries all the flavors. Fish out the bay leaf and thyme sprigs, and don’t forget a generous sprinkle of fresh parsley just before serving!

How to Serve French Beef Bourguignon

Garnishes

A flourish of freshly chopped parsley just before serving brightens up the rich sauce and adds that extra pop of color. If you want to make it extra luxurious, try shaving a little lemon zest over the top—this tiny touch wakes up all the flavors in the French Beef Bourguignon. For special occasions, a dollop of crème fraîche can also make each bowl look and taste spectacular.

Side Dishes

The best partners for French Beef Bourguignon are ultra-comforting sides like buttery mashed potatoes, silky buttered noodles, or thick slices of crusty French bread. Each of these mops up the velvety sauce perfectly, letting not a single drop go to waste. Creamy polenta or even simple steamed rice can also provide a delicious, hearty base.

Creative Ways to Present

Take your presentation up a notch by serving French Beef Bourguignon in individual Dutch ovens or shallow bowls, topped with a sprig of fresh thyme. For a fun, rustic twist, ladle it over toasted baguette rounds or serve family-style at the center of the table, surrounded by your favorite sides. You can even turn leftovers into spectacular pot pies by topping with golden puff pastry.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers of French Beef Bourguignon in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and meld even more, making the dish taste even better the next day—a bonus for anyone who loves planning ahead or enjoying lunch the next day.

Freezing

French Beef Bourguignon freezes beautifully. Let the stew come to room temperature, then transfer it to freezer-safe containers, leaving a little space for expansion. It will keep well for up to 3 months. Defrost overnight in the fridge before reheating to preserve that gorgeous texture and flavor.

Reheating

To reheat, pour the stew into a pot and warm gently over low heat on the stovetop, stirring occasionally until piping hot. If it thickens a bit too much after resting or chilling, simply add a splash of water or beef broth to bring it back to your ideal consistency. Reheat only what you plan to serve, as repeated warming can slightly diminish the texture of the veggies and beef.

FAQs

What’s the best wine to use for French Beef Bourguignon?

A dry red wine, like Burgundy or Pinot Noir, is traditional and brings out the best in the stew. The key is to use a wine you’d genuinely enjoy drinking—the flavor concentrates as it cooks and becomes a main feature of the sauce!

Can I make French Beef Bourguignon ahead of time?

Absolutely! In fact, French Beef Bourguignon tastes even better when made a day in advance. Simply let it cool, refrigerate, and reheat gently before serving. The flavors will have a chance to mingle and deepen overnight.

Can I cook this dish on the stovetop instead of in the oven?

Yes, you can gently simmer French Beef Bourguignon on the stovetop instead of baking it in the oven. Just use low heat and cover the pot, stirring occasionally and keeping the heat low to avoid scorching the sauce.

Which cuts of beef work best for French Beef Bourguignon?

Beef chuck is ideal—its marbling breaks down into luscious tenderness during the low and slow braise. In a pinch, brisket or stewing beef will work, but avoid lean or fast-cooking cuts, as they’ll end up dry.

How can I make this recipe gluten-free?

To make French Beef Bourguignon gluten-free, use a gluten-free all-purpose flour blend to thicken the sauce, or simply omit the flour for a slightly thinner, but still delicious, result. Always be sure to check your beef broth for gluten, too.

Final Thoughts

If you’ve ever longed for a dish that brings comfort, elegance, and unforgettable flavor all in one pot, you absolutely have to try French Beef Bourguignon. It’s a classic for good reason, and the kind of meal that creates happy memories around the table. Once you make it, don’t be surprised if it becomes your special go-to for both cozy nights and grand celebrations alike.

French Beef Bourguignon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

French Beef Bourguignon is a classic French beef stew cooked low and slow in red wine until the meat is tender and infused with rich flavors. This hearty dish is perfect for a cozy dinner with family and friends.

Ingredients

Scale

Beef:

3 lbs beef chuck (cut into 2-inch cubes)
Salt and black pepper to taste
2 tablespoons olive oil

Stew:

6 slices bacon (chopped)
1 large onion (chopped)
3 carrots (peeled and sliced)
3 garlic cloves (minced)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/2 cups dry red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 bay leaf
3 sprigs fresh thyme
1 lb pearl onions (peeled)
1 lb cremini mushrooms (halved)
2 tablespoons unsalted butter
Chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Brown the beef: Pat the beef dry and season with salt and pepper. Brown the beef in batches in a Dutch oven.
Cook the stew: Cook bacon until crispy, then sauté onion, carrots, garlic. Add tomato paste, flour, wine, broth, herbs. Simmer in the oven for 2 1/2 to 3 hours.
Sauté onions and mushrooms: In a skillet, sauté pearl onions and mushrooms until golden and tender. Set aside.
Finish the stew: Skim off excess fat from stew, add sautéed onions and mushrooms. Simmer to thicken. Garnish with parsley.