French Beef Bourguignon

Why You’ll Love This Recipe

• I get incredibly tender beef thanks to the slow-cooking process.
• The red wine and herbs create a rich, complex sauce.
• It is perfect for family dinners, holidays, and special occasions.
• The leftovers taste even better the next day.
• I can serve it with a variety of side dishes, from mashed potatoes to crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine (such as Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 pound baby potatoes or pearl onions
• 8 oz mushrooms, halved
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish

Directions

1. I pat the beef dry with paper towels and season it generously with salt and black pepper.
2. In a large Dutch oven, I cook the chopped bacon over medium heat until crisp. I remove it with a slotted spoon and set it aside.
3. If needed, I add the olive oil to the pot. Working in batches, I sear the beef until browned on all sides, then remove it and set it aside.
4. I add the diced onion and sliced carrots to the pot and cook for about 5 minutes until softened.
5. I stir in the minced garlic and tomato paste and cook for 1 minute.
6. I sprinkle the flour over the vegetables and stir well to coat everything evenly.
7. Gradually, I pour in the red wine while scraping up the flavorful browned bits from the bottom of the pot.
8. I stir in the beef broth, bay leaves, thyme, cooked bacon, and browned beef.
9. I bring the mixture to a gentle simmer, cover the pot, and cook on low heat for 2½ to 3 hours, or until the beef is fork-tender.
10. During the last 30 minutes of cooking, I sauté the mushrooms in a separate skillet until golden brown.
11. I add the mushrooms and baby potatoes or pearl onions to the stew and continue cooking until they are tender.
12. Before serving, I remove the bay leaves and thyme stems.
13. I garnish with fresh parsley and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes

Variations

• I use pearl onions instead of baby potatoes for a more traditional presentation.
• I add celery for additional depth and texture.
• For a richer sauce, I stir in a small knob of butter before serving.
• I substitute beef stock for part of the wine when I want a milder flavor.
• I prepare the recipe in a slow cooker after browning the ingredients for a convenient hands-off version.

Storage/Reheating

I store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 4 days. In fact, I find that the flavors become even better after resting overnight.

For longer storage, I freeze the cooled stew in freezer-safe containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.

To reheat, I warm the stew gently in a saucepan over medium-low heat, stirring occasionally until heated through. If needed, I add a splash of beef broth to loosen the sauce.

FAQs

What is the best cut of beef for Beef Bourguignon?

I prefer beef chuck because it becomes exceptionally tender during the long braising process while maintaining great flavor.

Do I have to use Burgundy wine?

No, I can use Pinot Noir or another dry red wine. Burgundy is traditional, but several dry red wines work beautifully in this recipe.

Can I make Beef Bourguignon ahead of time?

Yes, I often prepare it a day in advance because the flavors continue to develop and improve overnight.

What should I serve with Beef Bourguignon?

I enjoy serving it with crusty bread, mashed potatoes, buttered noodles, rice, or roasted vegetables.

Can I freeze Beef Bourguignon?

Yes, this stew freezes very well. I store it in airtight containers and freeze it for up to 3 months.

Conclusion

French Beef Bourguignon is a timeless comfort food that showcases the beauty of slow-cooked French cuisine. I love how the tender beef, smoky bacon, earthy mushrooms, and rich red wine sauce come together to create an unforgettable meal. Whether I’m serving it for a cozy family dinner or a special gathering, this classic stew always delivers exceptional flavor and warmth.

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