French Beef Bourguignon is a classic, hearty stew filled with tender chunks of beef slowly cooked with red wine, mushrooms, onions, and carrots. It’s rich and comforting, with deep flavors that come together beautifully after hours of gentle simmering. This dish is the perfect way to enjoy traditional French cooking without a complicated fuss.
I love making Beef Bourguignon because it feels like a special treat that takes time but is so worth it. There’s something satisfying about letting the stew slowly bubble away and filling the kitchen with that amazing aroma. My tip is to use a good quality red wine and give the meat a good sear before putting everything together—that step really brings out the flavor.
This stew is best served with some crusty bread or creamy mashed potatoes to soak up all the delicious sauce. I often make a big batch so there’s always some ready for leftovers, which somehow taste even better the next day. It’s the kind of meal that brings people together, perfect for sharing on a cozy evening with friends or family.
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 or short ribs also work well.
Red wine: Red Burgundy is traditional, but any dry red wine, like Pinot Noir or Merlot, is fine. Avoid sweet or cooking wines to keep the flavor balanced.
Pearl onions: These add a mild sweetness. If you can’t find them, small shallots or chopped regular onion are okay substitutes.
Mushrooms: Button mushrooms are classic, but cremini or baby bellas add more depth. Don’t skip sautéing them separately—it boosts their flavor.
Carrots and aromatics: They add sweetness and body. Feel free to add celery for extra flavor if you like.
How Do You Get Beef Tender and Flavorful in Bourguignon?
The key to tender beef is browning it well and slow cooking. Here’s how I do it:
- Pat the beef dry to help it brown better, avoiding moisture on the surface.
- Brown the beef in batches over medium-high heat to create a rich crust, which adds great flavor.
- Cook low and slow in the oven for 2.5 to 3 hours, allowing the meat to become really tender.
- Cover the pot during oven cooking to keep moisture in, then finish uncovered with a flour slurry to thicken the sauce.
Patience is key here—it’s worth waiting for that melt-in-your-mouth texture and deep flavor.
Equipment You’ll Need
- Large Dutch oven or heavy oven-proof pot – I recommend this because it browns the beef well and goes from stove to oven seamlessly.
- Sharp knife and cutting board – helpful for prepping the beef, vegetables, and herbs for clean, even cuts.
- Skillet or frying pan – I use this to sauté the mushrooms and pearl onions to boost their flavor before adding to the stew.
- Measuring spoons and cups – makes it easy to add precise amounts of wine, broth, and seasonings for consistent results.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching your pots and ensuring flavors don’t stick.
- Oven mitts – safety gear for handling hot cookware during transfer to and from the oven.
Flavor Variations & Add-Ins
- Swap beef chuck for veal or lamb for different tender meats with distinct flavors. Lamb adds a rich, gamey touch.
- Use different herbs like rosemary or bay leaves—these deepen the aroma and complement the beef nicely.
- Add vegetables like mushrooms, pearl onions, or even potatoes for extra heartiness and texture.
- For a smoky twist, stir in smoked paprika or a dash of liquid smoke during cooking.
French Beef Bourguignon
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 6 oz (170g) pearl onions, peeled
- 8 oz (225g) button mushrooms, sliced
- 4 medium carrots, peeled and cut into chunks
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 tbsp tomato paste
- 3 cups (700 ml) red Burgundy wine or good quality dry red wine
- 2 cups (475 ml) beef broth
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This classic dish takes about 15-20 minutes to prepare, plus around 2.5 to 3 hours of slow cooking in the oven. You’ll also spend about 10-15 minutes sautéing the mushrooms and pearl onions and thickening the sauce. Altogether, it’s a wonderful recipe to plan ahead and enjoy a rich, flavorful meal.
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 well with salt and pepper. Heat 2 tablespoons of oil in a large oven-proof pot over medium-high heat. Brown the beef in batches, making sure not to crowd the pot. Brown all sides nicely, then remove the beef and set it aside.
2. Cook the Vegetables:
Using the same pot, add the diced onion and carrot chunks. Cook them for about 5-7 minutes until they soften. Add the minced garlic and cook for an extra minute. Stir in the tomato paste and cook for 2 minutes, stirring often, to bring out its flavor.
3. Combine Ingredients and Cook Slowly:
Return the browned beef to the pot. Pour in the red wine and beef broth so the meat is covered. Add the bay leaf and thyme sprigs. Bring this to a simmer, then cover with a lid and place the pot in your preheated oven. Let it cook gently for 2.5 to 3 hours, or until the beef is very tender.
4. Sauté Pearl Onions and Mushrooms:
While the stew cooks, melt 1 tablespoon of butter with 1 tablespoon of oil in a skillet. Add the peeled pearl onions and sauté them until brown and tender. Remove and set aside. In the same skillet, melt the remaining 2 tablespoons of butter and sauté the mushrooms until golden and cooked through. Set them aside too.
5. Finish the Stew:
When the beef is tender, take the pot out of the oven and place it over medium heat on the stove. Add the sautéed onions and mushrooms to the stew. To thicken the sauce, mix the flour with a little water to make a smooth slurry, then stir this into the stew. Simmer uncovered for 10-15 minutes, stirring often until the sauce thickens nicely.
6. Season and Serve:
Taste the stew and add salt and pepper as needed. Remove the bay leaf and thyme stems. Sprinkle chopped fresh parsley over the top. Serve hot with crusty bread, boiled potatoes, or creamy mashed potatoes to soak up all that delicious sauce.
Enjoy your comforting, traditional French Beef Bourguignon!
Can I Use Frozen Beef for Beef Bourguignon?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the beef dry well to ensure proper browning and to 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 your slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add mushrooms and pearl onions in the last hour to keep their texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The flavors often deepen after sitting, making leftovers even more delicious!
Can I Substitute the Red Wine?
If you prefer not to cook with wine, you can substitute beef broth with a splash of red wine vinegar or grape juice mixed with broth. The flavor won’t be quite the same, but it will still be tasty and hearty.
