French Beef Bourguignon is a classic stew that’s all about tender chunks of beef slowly cooked in red wine, with onions, mushrooms, and carrots adding wonderful flavors and textures. It’s the kind of dish that fills your kitchen with rich, inviting aromas and promises a cozy meal.
I love making this dish on a chilly weekend because you can let it simmer gently while you relax or catch up on a good book. The long cooking time makes the beef melt-in-your-mouth tender, and the wine and herbs create a deep, comforting taste. Plus, it’s a great excuse to open a bottle of good red wine to cook with—and to sip on while you’re at it!
I usually serve it over creamy mashed potatoes or buttered egg noodles, so the sauce can soak right in. It’s one of those dinners where everyone lingers at the table, happy and satisfied. For me, it’s a reminder of slow Sundays and family meals that warm your heart as much as your belly.
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 work well too.
Red wine: Burgundy or Pinot Noir are great choices for their flavor. If you don’t drink wine, use a good quality grape juice mixed with a splash of vinegar for acidity.
Pearl onions: They add sweetness and texture. If fresh are hard to find, frozen ones are a handy substitute.
Mushrooms: Cremini or button mushrooms are common, but baby portobellos or shiitakes add a nice earthiness.
Tomato paste: It brings depth to the sauce. If you don’t have it, you can use a small amount of tomato sauce or skip it, but the flavor will be milder.
How Do You Get the Beef Tender and Full of Flavor?
Getting tender beef in this dish is all about slow cooking and proper searing.
- Pat the meat dry: This helps it brown well instead of steam.
- Sear in batches: Avoid crowding the pot, which lowers the heat and stops browning.
- Low and slow oven cooking: After adding liquids, cook gently at a low temperature for several hours to break down the meat fibers and develop flavors.
- Don’t rush: Your patience will be rewarded with melt-in-your-mouth beef and a rich sauce.
Equipment You’ll Need
- Heavy oven-safe Dutch oven or large stew pot – I like this because it evenly browns the meat and easily goes from stovetop to oven.
- Meat searing tongs or slotted spoon – helps you turn and handle the beef without damaging the pieces.
- Wooden spoon or rubber spatula – perfect for scraping up browned bits and stirring the sauce.
- Measuring spoons and cups – keeps your ingredients organized and accurate.
- Sharp knife and cutting board – for prepping vegetables and beef.
Flavor Variations & Add-Ins
- Swap beef chuck for beef brisket or short ribs for different textures and flavors.
- Use different wine varieties like Merlot or Chianti to change the taste profile.
- Add a splash of brandy or cognac with the wine for an extra layer of rich flavor.
- Include additional vegetables such as parsnips or potatoes for variety and heartiness.
French Beef Bourguignon
Ingredients You’ll Need:
For the Beef and Sauce:
- 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
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups (475ml) red wine (Burgundy or Pinot Noir recommended)
- 2 cups (475ml) beef broth
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 bay leaf
- 2 tbsp all-purpose flour
For the Vegetables:
- 6 oz (170g) pearl onions, peeled
- 4 medium carrots, peeled and cut into chunks
- 8 oz (225g) cremini or button mushrooms, sliced
For Serving:
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 2.5 to 3 hours to cook slowly in the oven. The long simmering time helps the beef get tender and the flavors blend beautifully.
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 with salt and pepper. Heat 2 tablespoons of oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches until it’s nicely browned on all sides. Remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the pearl onions and cook for about 5 minutes until they start to turn golden, then remove and set aside. Next, add the carrots and mushrooms and cook for about 7 minutes until slightly softened and caramelized. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Sauce:
Add the tomato paste to the pot and cook for 2 minutes to deepen its flavor. Sprinkle the flour over the vegetables and stir well to coat everything—it helps to thicken the sauce later. Slowly pour in the red wine, scraping up any browned bits from the pot’s bottom. Then add the beef broth.
4. Combine & Cook:
Return the browned beef and pearl onions to the pot. Add the thyme and bay leaf. Bring everything to a gentle simmer on the stovetop, then cover the pot and place it in the oven. Let it cook slowly for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.
5. Serve and Enjoy:
Remove the bay leaf and taste the sauce, adding salt and pepper if needed. Garnish with fresh chopped parsley. Serve hot with crusty bread to soak up the delicious sauce!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator before cooking. This helps ensure even browning and better texture in the final dish.
Can I Make French Beef Bourguignon Ahead of Time?
Absolutely! This dish actually tastes better the next day as the flavors meld. Cool completely, refrigerate overnight, and reheat gently on the stovetop before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months—thaw in the fridge overnight and reheat slowly.
What Can I Serve with Beef Bourguignon?
Classic sides include creamy mashed potatoes, buttered egg noodles, or crusty bread to help soak up the rich sauce. Roasted vegetables or a simple green salad also pair nicely for a balanced meal.
