French Beef Bourguignon

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Delicious French Beef Bourguignon in a rustic pot with tender beef chunks, mushrooms, carrots, and herbs, ready to serve

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French Beef Bourguignon is a classic, rich stew that’s all about tender chunks of beef slowly cooked in red wine with mushrooms, onions, and carrots. The beef becomes so soft it almost melts in your mouth, and the sauce is thick, flavorful, and perfect for spooning over something simple like mashed potatoes or crusty bread.

I love making this dish when I have some extra time to let it simmer gently—it’s like a warm hug in a pot. The smell filling the kitchen while it cooks is one of my favorite things, and I find that the longer it sits, the better it tastes the next day. It’s perfect for a cozy dinner with family or friends, especially when everyone gathers around the table to enjoy something hearty and satisfying.

One tip I always use is to brown the beef really well before simmering—it adds such a great depth of flavor that you’ll notice in every bite. I also like to serve it with a simple green salad or some steamed veggies to balance out the richness. If you’re looking for a meal that feels like comfort and celebration at the same time, this one never disappoints.

Key Ingredients & Substitutions

Beef Chuck: This cut is perfect for slow cooking because it becomes tender and juicy. You can substitute with brisket or short ribs for a similar texture and flavor.

Red Burgundy Wine: The wine adds depth and richness. If you prefer no alcohol, use grape juice mixed with a bit of vinegar or a good-quality beef broth instead.

Pearl Onions: These add sweetness and texture. If you can’t find them, small shallots or sliced regular onions work well.

Mushrooms: Cremini or button mushrooms bring earthiness. For extra flavor, try adding shiitake or portobello mushrooms.

Butter: Adds richness to the sauce at the end. You can substitute with olive oil for a lighter option.

How Can You Make Sure the Beef Is Tender and Flavors Are Rich?

Slow cooking is the key for tender beef and rich flavors. Here’s what I do:

  • Brown the beef well: Take your time searing in batches. This forms a tasty crust that boosts flavor.
  • Cook low and slow: Place the covered pot in a low oven (around 325°F or 160°C) for 2 to 2.5 hours so the beef softens perfectly.
  • Add vegetables at the right time: Sauté onions, carrots, mushrooms separately and add them later, so they keep their shape and taste fresh.
  • Finish with butter: Stirring in butter at the end gives the sauce a lovely shine and smooth mouthfeel.

Patience is key! The longer it simmers gently, the better the taste and texture.

Equipment You’ll Need

  • Large Dutch oven or heavy ovenproof pot – I like this because it goes from stovetop to oven easily and heats evenly.
  • Wooden spoon or spatula – helps you scrape up browned bits and mix ingredients smoothly.
  • Measuring cups and spoons – keeps your ingredients accurate for better flavor.
  • Chef’s knife and cutting board – makes chopping carrots, garlic, and other ingredients quick and safe.

Flavor Variations & Add-Ins

  • Use different proteins: Swap beef for lamb or veal for a different take on the stew.
  • Cheese boost: Stir in a handful of grated Gruyère or Parmesan just before serving for extra richness.
  • Veggie twist: Add sautéed pearl onions or sautéed spinach at the end for extra flavor and texture.
  • Spice it up: Mix in a pinch of smoked paprika or a dash of hot sauce to give it a little kick.

French Beef Bourguignon

Ingredients You’ll Need:

For The Beef and Sauce:

  • 2 lbs (900 g) beef chuck, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups (475 ml) red Burgundy wine (or dry red wine)
  • 2 cups (475 ml) beef broth
  • 2 tbsp tomato paste
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 bay leaves
  • 3 tbsp unsalted butter

For The Vegetables:

  • 6 oz (170 g) pearl onions, peeled
  • 8 oz (225 g) baby potatoes
  • 8 oz (225 g) cremini or button mushrooms, halved or quartered
  • 2 large carrots, peeled and sliced

For Serving:

  • Fresh parsley, chopped, for garnish
  • Mashed potatoes

How Much Time Will You Need?

This recipe takes about 30 minutes for preparation including chopping and browning the meat and vegetables. Then, you’ll need 2 to 2.5 hours cooking time in the oven, plus an additional 30 minutes with the vegetables added. All together, expect roughly 3 hours from start to table, but it’s worth the wait!

Step-by-Step Instructions:

1. Preparing the Beef:

Preheat your oven to 325°F (160°C). Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy ovenproof pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding. Cook each piece about 3-4 minutes per side until nicely browned. Set the browned beef aside.

2. Cooking the Vegetables:

In the same pot, add the pearl onions and baby potatoes. Sauté for about 5 minutes until they just start to brown, then remove and set aside. Next, add the mushrooms and sliced carrots. Cook for another 5 minutes until the mushrooms release their moisture and the carrots start to soften. Remove and set aside with the other vegetables.

3. Building the Sauce:

Lower the heat to medium and add the remaining tablespoon of olive oil. Sprinkle in the flour and stir constantly for 2 minutes to create a roux—it will help thicken your sauce. Gradually whisk in the red wine, beef broth, and tomato paste to avoid lumps. Bring this mixture to a simmer.

4. Combining and Cooking:

Return all the browned beef along with any juices back to the pot. Add the minced garlic, fresh thyme leaves, and bay leaves. Stir everything together well. Cover the pot with its lid and place it into the preheated oven. Let it cook gently for 2 to 2.5 hours, until the beef is very tender.

5. Adding the Vegetables and Finishing:

Take the pot out of the oven and stir in the sautéed pearl onions, baby potatoes, carrots, and mushrooms. Return the pot to the oven, this time uncovered, and cook for another 30 minutes to marry the flavors and soften the vegetables further.

6. Final Touches and Serving:

Remove the bay leaves from the stew. Stir in the unsalted butter to enrich and add shine to the sauce. Taste the sauce and adjust salt and pepper as needed. Garnish with freshly chopped parsley just before serving. Serve hot alongside creamy mashed potatoes for a classic, comforting meal.

Can I Use a Different Cut of Beef?

Yes! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or short ribs. Just make sure to adjust cooking time as needed to achieve that melt-in-your-mouth texture.

Can I Make French Beef Bourguignon Ahead of Time?

Absolutely! This dish tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, then gently reheat on the stove or in the oven.

What Can I Substitute for Red Burgundy Wine?

If you don’t have Burgundy wine, a dry red wine like Pinot Noir or Merlot works well. For a non-alcoholic option, use a mixture of grape juice and beef broth with a splash of vinegar to mimic the acidity.

How Should Leftovers Be Stored and Reheated?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or warm in a covered dish in the oven until heated through.

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