Name: French Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2½ lbs beef chuck, cut into 2-inch cubes; Salt and black pepper to taste; 2 tablespoons olive oil; 6 slices bacon, chopped; 1 large onion, chopped; 2 carrots, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2½ cups dry red wine (such as Pinot Noir); 2 cups beef broth; 1 tablespoon fresh thyme (or 1 teaspoon dried); 2 bay leaves; 1 lb small white or cremini mushrooms, halved; 1 tablespoon butter; Fresh parsley, chopped (for garnish)

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If you’re craving a hearty, elegant dish that warms both belly and soul, you simply must try French Beef Bourguignon. This iconic French stew transforms simple ingredients into pure comfort by slowly braising beef with red wine, herbs, and a few kitchen staples. Each spoonful is a celebration of savory flavors—tender beef, smoky bacon, sweet carrots, and earthy mushrooms—woven together in a luxuriously rich sauce. Whether you’re planning a cozy Sunday supper or hoping to impress dinner guests, this classic recipe is everything home-cooking should be: generous, flavorful, and incredibly satisfying.

French Beef Bourguignon Recipe - Recipe Image

Ingredients You’ll Need

The beauty of classic French Beef Bourguignon lies in the magic that happens when humble ingredients simmer gently together. Every single component brings depth, color, and texture to the pot, turning an everyday meal into a showstopping centerpiece.

Beef chuck, 2½ lbs, cut into 2-inch cubes: Choose well-marbled chuck for meltingly tender and juicy beef throughout the stew.
Salt and black pepper, to taste: Essential for seasoning and enhancing all the other flavors—don’t be shy!
Olive oil, 2 tablespoons: This helps develop a beautiful sear on the beef, building layers of flavor from the start.
Bacon, 6 slices, chopped: Adds savory depth and an irresistible smoky undertone.
Onion, 1 large, chopped: Creates a sweet, aromatic base for the stew.
Carrots, 2, sliced: Bring a pop of color and a hint of sweetness that balances the richness of the dish.
Garlic, 4 cloves, minced: Infuses the stew with unmistakable warmth and complexity.
Tomato paste, 2 tablespoons: Adds body and a gentle tang that offsets the wine.
All-purpose flour, 2 tablespoons: Thickens the sauce to beautifully coat every bite (use gluten-free if needed).
Dry red wine, 2½ cups: Pinot Noir is ideal for a fruity yet earthy backbone that defines authentic French Beef Bourguignon.
Beef broth, 2 cups: Deepens the stew’s meaty character—choose a good-quality stock for best results.
Fresh thyme, 1 tablespoon (or dried, 1 teaspoon): Gives the dish its unmistakable French herb aroma.
Bay leaves, 2: Add a subtle earthiness that rounds out the flavors as they simmer.
Small white or cremini mushrooms, 1 lb, halved: Absorb the stew’s luscious sauce and add delightful texture.
Butter, 1 tablespoon: Used to sauté the mushrooms, giving them a golden finish and extra flavor.
Fresh parsley, chopped, for garnish: Brightens up each serving with a burst of color and fresh taste.

How to Make French Beef Bourguignon

Step 1: Sear the Beef

Begin by preheating your oven to 325°F. Generously season the beef cubes with salt and black pepper. This is the first layer of flavor, so don’t hold back! Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat, then work in batches to sear the beef on all sides. Let each piece develop a deep brown crust, then transfer the beef to a plate. The caramelized bits left behind in the pan are absolute gold for building a savory base.

Step 2: Cook the Bacon and Vegetables

In the same pot, add the chopped bacon and cook it until the pieces are crisp and the fat is beautifully rendered. Scoop the bacon onto a paper towel-lined plate for the moment, leaving those flavorful drippings behind. Pour in the chopped onion and sliced carrots, sautéing until they’re softened and golden—about 5 to 6 minutes. Stir in the minced garlic and tomato paste, letting them cook for a minute more until they smell aromatic and sweet.

Step 3: Create the Stew Base

Sprinkle the flour over the veggies, stirring constantly as it cooks for 1 to 2 minutes. This forms a thick, almost paste-like base that will help your sauce become amazing later. Slowly pour in the red wine and beef broth, making sure to scrape up every caramelized bit from the bottom of the pot. At this stage, the mixture should look glossy and temptingly aromatic—hard to resist!

Step 4: Simmer and Braise

Add the seared beef chunks, crispy bacon, thyme, and bay leaves back into the pot. Give everything a gentle stir, then cover and transfer the Dutch oven to your preheated oven. Allow the stew to braise in the oven for 2½ to 3 hours. You’ll know it’s ready when the beef is meltingly tender and the sauce is rich and luxurious.

Step 5: Cook the Mushrooms

While the beef is braising, melt butter in a skillet over medium heat and sauté the halved mushrooms until they’re golden and just tender—about 6 to 8 minutes. This step is worth every minute, as it ensures the mushrooms soak up flavor and don’t get soggy in the stew.

Step 6: Finish and Serve

Once the stew is done, remove it from the oven and fish out the bay leaves. Stir in the sautéed mushrooms, taste, and adjust the seasoning with more salt or pepper as needed. Just before serving, garnish each hearty bowl with a sprinkle of fresh parsley for color and brightness. Your homemade French Beef Bourguignon is ready to wow!

How to Serve French Beef Bourguignon

Garnishes

A scattering of chopped fresh parsley is traditional and brings a cheerful green touch to each serving. If you’re feeling a bit fancy, add a few extra thyme sprigs or a twist of freshly ground black pepper to highlight the stew’s rustic elegance.

Side Dishes

You simply can’t go wrong spooning French Beef Bourguignon over a dreamy cloud of mashed potatoes. Buttered egg noodles or slices of toasted, crusty French bread are also perfect choices to soak up the rich sauce. For a lighter pairing, serve with mash or noodles alongside a tangy green salad dressed in Dijon vinaigrette.

Creative Ways to Present

Serving French Beef Bourguignon in individual ramekins or mini Dutch ovens instantly makes it dinner-party chic. For a family-style meal, bring the pot straight to the table and let everyone ladle their own—a perfect centerpiece for any cozy gathering. Leftovers also make a decadent filling for savory pies!

Make Ahead and Storage

Storing Leftovers

Let any leftover French Beef Bourguignon cool to room temperature, then transfer into airtight containers. It will keep beautifully in the fridge for up to 4 days—the flavors only get deeper and better with time.

Freezing

This dish is a fantastic candidate for freezing. Simply portion cooled stew into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep well for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

To reheat French Beef Bourguignon, gently warm it in a covered pot over low heat, letting it come to a simmer so the beef stays tender. Add a splash of broth or water if you need to loosen the sauce. You can also use the microwave for single servings, stirring halfway for even heating.

FAQs

Can I use a different cut of beef for French Beef Bourguignon?

Absolutely! While beef chuck is the classic choice because it becomes fall-apart tender, you can also use brisket or stewing beef with great results. Just look for well-marbled cuts for that buttery texture.

What is the best wine for French Beef Bourguignon?

A full-bodied, dry red wine like Pinot Noir, Burgundy, or Cabernet Sauvignon works best—these wines lend authentic depth and a touch of tartness that make the sauce unforgettable. Always choose a wine you’d enjoy drinking!

Can I make French Beef Bourguignon ahead of time?

Yes, and honestly, you should! The stew tastes even better the following day as the flavors meld. Simply chill in the fridge and reheat before serving—it’s an excellent make-ahead dish for entertaining.

How do I make French Beef Bourguignon gluten-free?

It’s easy! Just swap the all-purpose flour for your favorite gluten-free flour blend or even cornstarch (added as a slurry). Be sure to check that your broth is gluten-free, too.

What can I do if my stew is too thin?

If the sauce is a bit runny at the end of cooking, simply simmer it uncovered on the stovetop for a few minutes to reduce. Alternatively, mix a teaspoon of flour or cornstarch with a splash of water, stir it in, and let it thicken gently.

Final Thoughts

There’s a reason French Beef Bourguignon remains a cherished classic across generations—it just delivers on every level. Whether you make it for a special occasion or an ordinary weeknight that needs a lift, this dish proves that a little patience and a few well-chosen ingredients can transform your table. So grab your Dutch oven, pour yourself a glass of wine, and let French Beef Bourguignon work its magic—you deserve it!

French Beef Bourguignon Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic French Beef Bourguignon recipe that is rich, flavorful, and perfect for a cozy dinner. Tender beef simmered in red wine with vegetables and herbs until melt-in-your-mouth delicious!

Ingredients

Scale

For the Beef:

2½ lbs beef chuck, cut into 2-inch cubes
Salt and black pepper to taste
2 tablespoons olive oil

For the Stew:

6 slices bacon, chopped
1 large onion, chopped
2 carrots, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2½ cups dry red wine (such as Pinot Noir)
2 cups beef broth
1 tablespoon fresh thyme (or 1 teaspoon dried)
2 bay leaves
1 lb small white or cremini mushrooms, halved
1 tablespoon butter
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven: Preheat oven to 325°F.
Sear the Beef: Season beef cubes with salt and pepper. Sear in a Dutch oven until browned, then set aside.
Cook the Stew: Cook bacon until crisp. Add onion, carrots, garlic, and tomato paste. Stir in flour. Pour in wine and broth. Add beef, thyme, and bay leaves. Braise in the oven for 2½ to 3 hours.
Sauté the Mushrooms: Sauté mushrooms in butter until browned.
Finish the Dish: Remove stew from oven, add mushrooms, adjust seasoning, and garnish with parsley.