French Beef Bourguignon

this RECIPE

Rich, rustic, and deeply comforting, French Beef Bourguignon is a traditional dish that turns simple ingredients into something extraordinary. Tender chunks of beef simmer slowly in a red wine sauce, joined by pearl onions, carrots, garlic, mushrooms, and fragrant thyme. This is a dish that fills your kitchen with the most incredible aromas and your plate with deep, layered flavor.

Whether you’re planning a cozy Sunday supper, an elegant dinner party, or just craving something soul-soothing and slow-cooked, this French classic will become your go-to cold-weather favorite.

Ingredients

Meat

• 2 lbs beef stew meat (chuck roast or similar), cut into 1½-inch cubes

Produce

• 2 carrots, sliced
• 2 cloves garlic, minced
• 12 oz frozen pearl onions
• 8 oz brown mushrooms, halved or quartered
• 1 tsp fresh thyme leaves
• 1 bay leaf

Baking & Spices

• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp coarse black pepper

Dairy

• 4 tbsp unsalted butter, divided

Beer, Wine & Liquor

• 2 cups Burgundy red wine (or other dry red wine like Pinot Noir or Cabernet)

Instructions

1️⃣ Sear the Beef

Pat the beef dry with paper towels and season with salt and pepper.
In a large Dutch oven, melt 2 tablespoons butter over medium-high heat.
Add beef in batches and sear on all sides until browned. Transfer to a plate.

2️⃣ Build the Flavor Base

Add remaining 2 tbsp butter to the pot.
Sauté the carrots, pearl onions, and mushrooms for 5–6 minutes, scraping up browned bits.
Add garlic, thyme, and bay leaf and cook another minute.

3️⃣ Add Flour & Deglaze

Sprinkle in the flour and stir to coat vegetables. Cook for 1–2 minutes.
Slowly pour in the wine, scraping up any stuck bits from the bottom. Stir well to combine.

4️⃣ Simmer & Braise

Return the beef (plus any juices) to the pot.
Bring to a simmer, then reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.

5️⃣ Finish & Serve

Remove bay leaf. Adjust seasoning with salt and pepper.
Serve hot over mashed potatoes, buttered egg noodles, or crusty bread.

Notes

• Use good-quality wine—it doesn’t have to be expensive, but it should be drinkable!
• Don’t rush the simmering—the longer it cooks, the more the flavors develop.
• If using fresh pearl onions, blanch and peel before adding.

Details

Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings
Category: Main Dish
Method: Braised / Dutch Oven
Cuisine: French
Diet: Nut-Free
Keywords: beef bourguignon, red wine beef stew, French stew, Burgundy beef, classic beef bourguign

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Sharp chef’s knife
• Measuring cups & spoons
• Ladle

Nutrition (Per Serving, Approx.)

Calories: 460
Protein: 32g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 15g
Fiber: 2g
Sugar: 4g
Sodium: 480mg
Cholesterol: 115mg

Helpful Tips

• Don’t overcrowd the pan when browning the beef—work in batches for proper searing.
• Wine reduction is key—let it simmer and thicken to concentrate the flavor.
• For a deeper flavor, marinate the beef in wine overnight, then pat dry before searing.
• Add a splash of beef stock or tomato paste for extra richness if desired.

Conservation and Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove.

Substitutions and Variations

• Swap Burgundy wine with Pinot Noir, Merlot, or Côtes du Rhône.
• Add bacon lardons at the beginning for smoky depth.
• Use vegetable stock in place of wine for a non-alcoholic version.
• Want a smoother sauce? Blend ¼ of the stew liquid before returning to the pot.

Storage Instructions

• Let cool completely before transferring to storage containers.
• Reheat on low heat, adding a splash of water or wine if needed to loosen the sauce.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes! Brown the beef and veggies first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.

What cut of beef is best?
Chuck roast is ideal—it’s marbled and gets tender with long cooking. Avoid lean cuts.

Is this recipe authentic?
This is a simplified, classic version inspired by Julia Child’s traditional method but adapted for home cooks.

Conclusion

Beef Bourguignon is the kind of dish that feels like a warm hug—rich, savory, and absolutely packed with love. It’s slow-cooked French comfort food at its finest, and once you’ve made it once, it’ll become a cherished part of your kitchen repertoire

Pair With:

• Buttery mashed potatoes
• Crusty French bread
• A glass of the wine you cooked with (always a good rule!)

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