French Beef Bourguignon is a classic, hearty stew that’s full of tender beef, rich red wine, earthy mushrooms, and sweet pearl onions. It’s one of those dishes where all the flavors blend together slow and steady, creating something deep and comforting that’s perfect for chilly evenings.
I love making this stew on a weekend when I have time to let it simmer gently on the stove or in the oven. The smell that fills the kitchen is incredible and always makes me excited to sit down and enjoy a warm meal. I find that using good quality wine really lifts the whole dish, but don’t worry, most of the alcohol cooks off during the long cooking, leaving just the rich taste behind.
My favorite way to serve French Beef Bourguignon is with a side of creamy mashed potatoes or fresh crusty bread to soak up all that delicious sauce. It’s a dish that’s great for sharing with family or friends because it feels so special, yet it’s really straightforward to make. Once you try it, you might find it becoming one of your go-to comfort foods too!
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work too.
Red Wine: Burgundy wine is classic. If you don’t have it, Pinot Noir or another dry red wine is fine. Avoid sweet or cooking wine for best taste.
Pearl Onions: These add a nice sweetness. You can substitute small shallots or thinly sliced regular onions if pearl onions are hard to find.
Mushrooms: Cremini or button mushrooms work well here. For a deeper earthy flavor, try baby bella or shiitake mushrooms.
Bacon or Pancetta: They add smokiness and richness. Turkey bacon can be used for a lighter alternative, but the flavor will be milder.
How Do You Get Tender, Flavorful Beef in a Bourguignon?
Using the right beef and slow cooking is key. Here’s what helps:
- Dry the Beef: Pat your beef cubes dry before browning. Moisture stops good browning, which builds flavor.
- Brown in Batches: Overcrowding the pan steams the beef instead of searing it. Give pieces space to get a golden crust.
- Slow Cooking: Once all ingredients are combined, cooking low and slow (around 325°F or 160°C for hours) breaks down tough fibers, making beef tender.
- Rest Before Serving: Let the stew sit a bit after cooking to let flavors meld. It tastes even better the next day!
Equipment You’ll Need
- Heavy oven-safe pot or Dutch oven – I like it because it seals in flavor and goes from stovetop to oven easily.
- Wooden spoon – perfect for stirring and scraping up browned bits without scratching the pot.
- Slotted spoon – helps lift bacon, onions, or mushrooms so you can cook them separately.
- Measuring cups and spoons – for accurate pouring of wine, broth, and seasonings.
- Sharp knife and cutting board – makes chopping beef, vegetables, and herbs quick and safe.
- Oven mitts – essential for safely handling hot, heavy pots.
Flavor Variations & Add-Ins
- Use different proteins like lamb or veal for a twist on flavors.
- Add a splash of brandy or cognac along with the wine for extra aroma.
- Include hearty root vegetables like parsnips or turnips for added texture and sweetness.
- Replace mushrooms with cremini or shiitake for richer earthy notes.
French Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 8 oz (225g) bacon or pancetta, diced
- 1 large onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups (480ml) red Burgundy wine or good quality Pinot Noir
- 1-2 cups (240-480ml) beef broth or stock
- 1 bay leaf
- 3-4 sprigs fresh thyme
- Fresh parsley, chopped for garnish
Vegetables and Extras:
- 6 oz (170g) pearl onions, peeled
- 8 oz (225g) cremini or button mushrooms, cleaned and halved or quartered
- 2 tbsp butter
- Optional: crusty bread or mashed potatoes for serving
Time Needed:
This recipe takes about 20 minutes for preparation and around 2.5 to 3 hours to cook slowly in the oven. Plan on about 10 minutes more for sautéing mushrooms and pearl onions. Overall, expect about 3 to 3.5 hours from start to finish to enjoy this rich and flavorful stew.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, ensuring a nice golden crust. Transfer browned beef to a plate and set aside.
2. Cook Bacon and Vegetables:
In the same pot, add diced bacon or pancetta and cook until crisp. Remove with a slotted spoon and set aside with the beef. Then add diced onion and carrots to the pot, sautéing until onions turn translucent (about 5-7 minutes). Add minced garlic and cook for another minute.
3. Build Your Sauce Base:
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly. Sprinkle flour over the vegetables and stir to coat evenly, cooking for about a minute to remove the raw flour taste.
4. Add Wine and Broth; Slow Cook:
Pour in the red wine, scraping the bottom of the pot to lift browned bits. Add enough beef broth to just cover the meat and veggies. Return the beef and bacon to the pot, then add bay leaf and thyme sprigs. Bring the mixture to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until beef is very tender.
5. Sauté Mushrooms and Pearl Onions:
While the stew cooks, melt butter in a skillet over medium heat. Add pearl onions and mushrooms, sauté until golden and soft (about 8-10 minutes). Set aside.
6. Finish and Serve:
When beef is tender, remove the pot from the oven. Discard bay leaf and thyme sprigs. Gently stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley. Serve hot, ideally with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Can I Use Frozen Beef for Bourguignon?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps achieve even browning and tender results.
Can I Make Beef Bourguignon Ahead of Time?
Absolutely! This dish tastes even better the next day as the flavors meld. Prepare it a day ahead, cool completely, refrigerate, and gently reheat on the stove before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 3 months. Reheat gently on the stove over low heat until warmed through.
Can I Substitute the Red Wine?
Yes, if you prefer not to use wine, substitute with additional beef broth and a splash of red grape juice or cranberry juice for a hint of sweetness and acidity. Keep in mind this may slightly change the flavor profile.
