French Beef Bourguignon is a classic, hearty stew full of tender beef chunks slowly cooked with red wine, mushrooms, onions, and carrots. It’s the kind of dish that fills the kitchen with amazing aromas and promises comfort in every bite. The rich sauce and melt-in-your-mouth meat make it so satisfying, especially on cooler days.
I love making this stew when I have extra time to let it simmer gently on the stove. It’s one of those recipes that gets better the longer it cooks, and I always find myself sneaking tastes as it thickens. The mix of wine and herbs brings out deep flavors that remind me of cozy dinners with family and friends.
My favorite way to enjoy Beef Bourguignon is over a bed of buttery mashed potatoes or alongside fresh crusty bread to soak up all that delicious sauce. It’s a meal that feels special but isn’t difficult to make, and it’s perfect for sharing around the table with good company and maybe a glass of red wine to match.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket is a good substitute.
Red Burgundy wine: A dry red wine adds depth. If you don’t have Burgundy, try Pinot Noir or Merlot. Avoid sweet wines to keep the stew balanced.
Pearl onions: These add sweetness and texture. If you can’t find them, use small shallots or chopped yellow onions.
Mushrooms: Cremini or button mushrooms work well here, but you can also use white or baby Portobello for a richer flavor.
Thyme and bay leaf: Classic herbs in this dish. Fresh thyme has a brighter flavor, but dried works fine too. If you don’t have bay leaves, you can leave them out or add a pinch of dried oregano.
How Do You Get Tender, Flavorful Beef in Bourguignon?
Getting your beef tender is all about low, slow cooking and proper prep:
- Dry the beef cubes well before browning to get a good sear and rich color.
- Brown the beef in batches over medium-high heat without overcrowding the pan; this helps develop that deep flavor.
- Toast the flour on the beef before adding liquids; this thickens the sauce and adds a subtle nutty taste.
- Simmer slowly in wine and broth in a covered pot or in the oven—this gentle cooking breaks down collagen for melt-in-your-mouth texture.
- Be patient: Cooking 2.5 to 3 hours is key for tenderness. If you rush this part, the meat might stay tough.
Equipment You’ll Need
- Large Dutch oven or heavy ovenproof pot – I love it because it can go from stovetop to oven, saving cooking steps.
- Sharp chef’s knife – makes chopping beef, carrots, and onions safer and easier.
- Cutting board – gives you a stable surface for prep.
- Measuring spoons and cups – helps keep ingredients accurate, especially for wine and broth.
- Wooden spoon or spatula – perfect for stirring and scraping up flavorful bits from the bottom of the pot.
- Oven mitts – keep hands safe when handling hot pots and lids.
Flavor Variations & Add-Ins
- Use **venison or lamb** instead of beef for a different rich flavor, great for game meat lovers.
- Stir in **bacon or pancetta** with the beef for additional smoky depth and richness.
- Replace the pearl onions with **baby potatoes** for a heartier touch and extra comfort.
- Add **red wine vinegar** at the end of cooking for a slight tang that brightens the dish.
How to Make French Beef Bourguignon
Ingredients You’ll Need:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 8 oz pearl onions, peeled
- 3 large carrots, peeled and cut into 2-inch pieces
- 10 oz cremini or button mushrooms, cleaned and halved
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red Burgundy wine (or a dry red wine)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and about 2.5 to 3 hours for cooking. Most of the time is gentle simmering in the oven to make the beef tender and full of flavor.
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 with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the beef cubes in batches for 4-5 minutes on all sides until deeply browned. Remove the browned beef and set it aside.
2. Cook the Vegetables:
Add the pearl onions and carrots to the pot and sauté for about 5 minutes until they start to soften. Remove and set aside. Add a bit more oil if needed, then sauté the mushrooms until they are browned, about 5 minutes. Set these aside with the other vegetables.
3. Build the Flavor Base:
Lower the heat to medium and add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes to bring out the flavors. Return the browned beef to the pot and sprinkle the flour over it. Stir well to coat the beef and cook 2 minutes to toast the flour.
4. Add Liquids and Herbs:
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprigs and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to your preheated oven.
5. Slow Cook the Beef:
Let the stew cook in the oven for about 2.5 to 3 hours, or until the beef is very tender.
6. Finish the Dish:
Remove the pot from the oven. Stir in the cooked carrots, pearl onions, and mushrooms. Place the pot back on the stovetop and simmer uncovered for 10 minutes to let the flavors meld and the sauce thicken slightly. Taste and adjust the seasoning with salt and pepper.
7. Serve and Enjoy:
Garnish with fresh chopped parsley and serve hot. French Beef Bourguignon is delicious over creamy mashed potatoes or with crusty bread to soak up that rich sauce. Bon appétit!
Can I Use Frozen Beef for Beef Bourguignon?
Yes, but make sure to thaw the beef completely in the refrigerator overnight before cooking. Pat it dry well to help achieve a good sear and avoid excess moisture in the stew.
Can I Make Beef Bourguignon in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender. Add mushrooms and pearl onions in the last hour to keep their texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Beef Bourguignon also freezes well for up to 3 months—thaw in the fridge overnight before reheating.
What’s the Best Side Dish to Serve With Beef Bourguignon?
Mashed potatoes, buttered egg noodles, or crusty French bread are perfect for soaking up the rich sauce. Roasted vegetables or a simple green salad also make great accompaniments.
