French Beef Bourguignon is a classic hearty stew that’s packed with tender chunks of beef, slow-cooked with red wine, mushrooms, onions, and carrots. It’s the kind of meal that feels like a warm hug after a long day, with rich flavors that deepen the longer it simmers. The combination of the wine and herbs creates a beautifully cozy and comforting dish.
I love making Beef Bourguignon when I have time to let it cook low and slow, because that’s when the meat turns meltingly soft and the sauce thickens into something really special. One tip I always follow is to brown the beef well before adding anything else, as it gives the stew a wonderful depth of flavor. Plus, the smell while it’s cooking fills the whole kitchen and makes everyone eager for dinner!
This dish is fantastic served over creamy mashed potatoes or with crusty bread to soak up all that delicious sauce. I often make it for weekend dinners or special occasions because it feels like a treat without being complicated. It’s one of those recipes that makes a kitchen feel alive and brings people together around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If unavailable, brisket or short ribs work well too.
Red wine: Burgundy or Pinot Noir are traditional, but any dry red wine like Merlot or Cabernet Sauvignon will do. Avoid cooking wines with added salt.
Bacon: Adds smoky depth. For a leaner option, use pancetta or skip this and add a smoky paprika pinch.
Pearl onions: They give sweetness and texture. If you can’t find them, small shallots or regular onions cut into chunks are good substitutes.
Mushrooms: Button mushrooms are classic, but cremini or baby bella mushrooms can add earthiness.
How Do I Get Tender, Flavorful Beef Every Time?
Browning the beef well before slow cooking is key to deep flavor:
- Pat beef dry — moisture hinders browning.
- Brown in small batches on medium-high heat without crowding the pan.
- Turn pieces to get a rich, dark crust all around.
- Don’t rush this step; it builds flavor that enriches the whole stew.
Once browned, slow cook the beef covered in wine and broth at low heat (oven or stovetop). This breaks down tough fibers, making your meat melt-soft and delicious.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed oven-proof pot – I like it because it can go from stovetop to oven, making cooking easy and one-pot clean-up simple.
- Skillet – perfect for sautéing mushrooms and pearl onions at the end for extra flavor and texture.
- Wooden spoon – helps scrape up browned bits from the pot and stir gently without scratching.
- Measuring cups and spoons – for accurate wine, broth, and seasoning measurements.
Flavor Variations & Add-Ins
- Use beef short ribs instead of chuck for even more rich flavor and tenderness.
- Swap the red wine for a splash of white wine or add a splash of brandy for a subtle twist.
- Mix in vegetables like parsnips, turnips, or brussels sprouts for added texture and flavor.
- Finish with a teaspoon of balsamic vinegar or a pinch of smoked paprika to deepen or add a smoky note.
How to Make French Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 6 oz (170g) bacon, diced
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy or Pinot Noir preferred)
- 2 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 18-24 pearl onions, peeled
- 10 oz (280g) button mushrooms, cleaned
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes of preparation and browning steps, then 2 to 3 hours for slow cooking in the oven. You’ll also spend about 15 minutes sautéing mushrooms and onions toward the end. Plan for roughly 3 hours total, but much of that time is hands-off while the stew simmers slowly for tender, flavorful beef.
Step-by-Step Instructions:
1. Preparing and Browning the Beef:
Preheat your oven to 325°F (160°C). Season the beef cubes generously with salt and pepper. Heat olive oil in a heavy-bottomed, oven-safe pot over medium-high heat. Brown the beef in batches, making sure not to crowd the pot, until all sides have a nice, deep brown crust. Transfer the browned beef to a plate and set aside.
2. Cooking Bacon, Onions, and Carrots:
In the same pot, cook the diced bacon over medium heat until crisp. Using a slotted spoon, remove the bacon and add it to the plate with the beef. Then add chopped onions and sliced carrots to the pot and cook, stirring occasionally, until the onions soften—about 5 minutes. Stir in the minced garlic and tomato paste, cooking for about a minute until fragrant.
3. Deglazing and Slow Cooking:
Pour the red wine into the pot and scrape the bottom with a wooden spoon to loosen any browned bits. Let the wine reduce by about one-third, which should take about 10 minutes. Return the browned beef and bacon to the pot, then add beef broth, bay leaf, and thyme sprigs. Bring to a gentle simmer, cover the pot, and transfer it to the preheated oven for 2 to 3 hours, or until the beef is fork-tender.
4. Sautéing Mushrooms and Pearl Onions:
About 30 minutes before the stew finishes cooking, melt butter in a skillet over medium heat. Sauté the pearl onions until they are lightly browned and tender. Set aside. Using the same skillet, sauté the mushrooms until browned and cooked through, then set them aside as well.
5. Thickening the Sauce and Final Touches:
Carefully remove the pot from the oven. Take out the bay leaf and thyme sprigs. Sprinkle the flour evenly over the stew and stir well to combine. Return the pot to medium heat on the stove and cook for 5 to 10 minutes, stirring often, to thicken the sauce. Stir in the sautéed mushrooms and pearl onions, letting everything cook together for another 5 minutes. Taste and adjust the seasoning with salt and pepper if needed.
6. Serving:
Garnish your Beef Bourguignon with freshly chopped parsley. Serve hot, ideally over creamy mashed potatoes or alongside crusty French bread to soak up the rich sauce. Enjoy your comforting, classic French meal!
Can I Use Frozen Beef for Bourguignon?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat the beef dry to help it brown properly, which is key for flavor.
What Can I Substitute for Red Wine?
If you don’t have red wine, use an equal amount of beef broth mixed with a tablespoon of balsamic vinegar or red grape juice for acidity and depth. Avoid cooking wines as they can be too salty.
How Long Can I Store Leftovers?
Store any leftover Beef Bourguignon in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce seems too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! The flavors actually improve after resting overnight in the fridge. Reheat slowly on the stovetop before serving, and add mushrooms and pearl onions fresh if you want to keep their texture.