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French Beef Bourguignon
This is the dish that will make you fall in love with French cooking. Beef Bourguignon (also known as Boeuf Bourguignon) is the mother of all stews—a deeply flavorful, wine-braised beef dish that transforms humble ingredients into something absolutely magnificent. Picture this: fork-tender chunks of beef that melt on your tongue, swimming in a rich, velvety red wine sauce flavored with bacon, pearl onions, and mushrooms.
Originating from the Burgundy region of France, this classic dish was popularized by Julia Child and has been warming French tables for centuries. The secret is time: slow-braising the beef in red wine (traditionally Burgundy Pinot Noir) for 2½-3 hours transforms tough chuck roast into succulent, fall-apart meat while the wine reduces into a luxurious gravy. Yes, it takes time, but most of it is hands-off oven time. The result? Restaurant-quality French cuisine that tastes like you’ve been cooking all day (even though you haven’t).
Let’s make the most comforting, elegant stew you’ll ever serve.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: This tastes like something you’d order at a French bistro, but you can make it in your own kitchen.
- Make-Ahead Friendly: Tastes even better the next day, making it perfect for entertaining or meal prep.
- Impressive Yet Achievable: While it sounds fancy, it’s actually a simple technique repeated: brown, sauté, braise, done.
- Ultimate Comfort Food: Rich, warming, and deeply satisfying—perfect for cold weather.
Ingredients
Here is your shopping list for 6-8 servings.
For the Stew:
For the Garnish:
Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 325°F (160°C). Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This drying step is crucial for a good sear.
2. Cook the Bacon
In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pot.
3. Sear the Beef (in Batches)
Turn heat to medium-high. Working in batches (don’t crowd the pan!), sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Add a splash of olive oil as needed between batches.
Transfer browned beef to the plate with bacon. This step builds the flavor foundation—don’t skip it.
4. Sauté the Vegetables
Reduce heat to medium. Add 1 tablespoon olive oil if needed. Add the chopped onion and carrots and sauté for 5-7 minutes until softened. Add the minced garlic and fresh thyme and cook for 1 minute until fragrant.
5. Add Tomato Paste and Flour
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep brick-red color and becomes fragrant. This toasts the paste and removes any tinny flavor.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
6. Deglaze with Wine
Slowly pour in the red wine while stirring to scrape up all the browned bits (fond) from the bottom of the pot. This is where the flavor lives! Let the wine simmer for 2-3 minutes to reduce slightly and soften the alcohol edge.
7. Add Broth and Beef
Pour in the beef broth, add the bay leaves, and stir until the flour mixture is dissolved and mostly lump-free. Return the beef and bacon to the pot, along with any accumulated juices. The liquid should just barely cover the meat.
8. Braise in the Oven
Bring the mixture to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours, until the beef is fork-tender and practically falling apart.
9. Sauté the Garnish Vegetables
About 30 minutes before the stew is done, heat 2-3 tablespoons butter in a large skillet over medium-high heat. Add the pearl onions and cook until browned, about 5 minutes. Add the mushrooms and continue cooking until both are golden and tender, about 8-10 minutes total. Season with salt and pepper.
10. Finish and Serve
Remove the stew from the oven. Discard the bay leaves and thyme sprigs. Stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper as needed.
Let the stew rest for 10-15 minutes before serving (this allows the flavors to settle). Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or egg noodles.
Tips for Success
- Pat the Beef Dry: Wet beef steams instead of searing. Dry meat = better browning = more flavor.
- Don’t Crowd the Pan: Sear beef in batches with space between pieces. Crowding drops the temperature and prevents browning.
- Use Good Wine: You’re cooking with a full bottle. Use something you’d actually drink—nothing labeled “cooking wine”.
- Low and Slow: The oven provides even, gentle heat that breaks down tough collagen into silky gelatin. Don’t rush it.
Variations & Substitutions
- Slow Cooker Version: Brown meat and bacon as directed, then transfer everything to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Instant Pot Version: Use the sauté function to brown everything, then pressure cook on high for 35-40 minutes with natural release.
- Different Cuts: Short ribs add richness; stewing beef works but may be leaner.
- Extra Vegetables: Add celery or parsnips with the carrots for more vegetable variety.
What to Serve With It
- Crusty French Bread: Essential for soaking up every drop of that incredible sauce.
- Creamy Mashed Potatoes: Classic pairing that’s pure comfort.
- Buttered Egg Noodles: Traditional and elegant.
- Roasted Potatoes: Crispy on the outside, fluffy inside.
- Simple Green Salad: A crisp salad with vinaigrette balances the richness.
Storage & Reheating
- Fridge: Store in an airtight container for 4-5 days. The flavors actually improve overnight.
- Freezer: Freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. The meat may fall apart—this is a good thing!
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 42g |
| Carbohydrates | 18g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 680mg |
Diet Suitability: Gluten-Free (with GF flour), Dairy-Free.
Common Mistakes to Avoid
- Using Cheap Wine: The wine is the foundation of the sauce. Bad wine = bad sauce.
- Skipping the Sear: Browning creates flavor through the Maillard reaction. Don’t skip this step.
- Cooking Too Fast: High heat toughens the meat. Low, gentle braising is essential.
FAQ
Q: Can I make this ahead?
A: Yes! This is actually better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently before serving.
Q: What wine should I use?
A: Traditionally, a Burgundy (Pinot Noir). A good Côtes du Rhône, Merlot, or any dry, medium-bodied red wine works beautifully.
Q: Why is my sauce watery?
A: Simmer uncovered on the stovetop for 10-15 minutes to reduce and thicken. You can also make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir it in.
Q: Can I skip the bacon?
A: You can, but the bacon adds essential smoky, salty depth. If you must skip it, add a teaspoon of smoked paprika for depth.
Conclusion
This French Beef Bourguignon is the epitome of rustic elegance. It’s hearty, deeply flavorful, and surprisingly achievable for home cooks. Yes, it takes time, but most of that is passive braising while you relax with a glass of that same red wine. The result is a dish that will impress anyone lucky enough to sit at your table.
If you loved this classic French stew, try my Avocado Toast with Smoked Salmon or French Onion Soup next!
French Beef Bourguignon
A classic French dish featuring tender pieces of beef simmered in a rich, flavorful red wine sauce, infused with aromatic herbs and vegetables. This dish embodies comfort and elegance, perfect for a cozy family dinner or a special gathering.
Ingredients
- 2 pounds beef chuck roast, cubed
- 4 carrots, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 8 oz mushrooms, quartered
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp thyme
Directions
- Begin by searing the beef in a hot pan to lock in the juices and develop a rich flavor profile.
- Saute the onions, garlic, and carrots until they are soft and fragrant.
- Deglaze the pan with red wine, scraping up the flavorful brown bits from the bottom.
- Add the beef broth, tomato paste, herbs, and mushrooms, allow the stew to simmer until the beef is tender and flavors have melded.
- Serve the Beef Bourguignon hot, garnished with fresh herbs, and accompanied by crusty bread or creamy mashed potatoes.
