French Beef Bourguignon is a classic, hearty stew packed with tender chunks of beef slow-cooked in red wine, rich beef broth, and a blend of aromatic herbs. It’s filled with pearl onions, mushrooms, and crispy bacon that add amazing flavor and texture to every bite. This dish is all about deep, comforting flavors that feel like a warm hug on a cold day.
I love making this recipe when I have a bit of extra time to let everything simmer gently on the stove or in the oven. The longer it cooks, the better it tastes, and the beef becomes so tender it practically melts in your mouth. I always enjoy stirring it occasionally while it cooks, partly because the smells filling the kitchen are just incredible and partly because it makes me feel like I’m crafting something very special.
One of my favorite ways to serve Beef Bourguignon is over creamy mashed potatoes or buttery egg noodles to soak up all that rich sauce. It’s a dish that brings people together, perfect for sharing over a cozy dinner with friends or family. Making it always reminds me of slow, easy weekends where good food and good company are the main focus, and honestly, I think that feeling is just as important as the dish itself.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful with slow cooking. If you can’t find chuck, brisket or short ribs work well as alternatives.
Red wine: Using a good quality, full-bodied wine like Pinot Noir adds depth to the stew. If you prefer no alcohol, replace it with extra beef broth and a splash of grape juice or cranberry juice for acidity.
Bacon: Bacon adds smoky flavor and richness. You can swap it for pancetta or omit it for a milder taste, but it really boosts the dish’s heartiness.
Pearl onions and mushrooms: These small veggies add texture and sweetness. If fresh pearl onions are hard to find, frozen or canned ones work fine. White or cremini mushrooms are great all year round.
How Do You Get That Perfect Deep Flavor and Tender Beef?
The magic is in these key steps:
- Browning the beef: Dry the beef well and don’t overcrowd the pan. Browning creates caramelized bits that add rich flavor.
- Sautéing vegetables and adding tomato paste: This builds a flavorful base for the sauce.
- Slow cooking in red wine and broth: Cooking low and slow tenderizes the beef and lets the flavors meld together beautifully.
- Finishing with sautéed pearl onions and mushrooms: Adding them near the end keeps them tender but not mushy.
Remember, patience is key to turning simple ingredients into a comforting, delicious stew. Keep heat low when simmering and taste the sauce to adjust seasoning as you go.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed ovenproof pot – I prefer this because it holds heat well and is perfect for browning and slow cooking all in one.
- Sharp knife – helps chop the beef, veggies, and bacon easily and safely.
- Cutting board – provides a safe space to prep all your ingredients.
- Slotted spoon – for removing and sautéing onions and mushrooms without draining too much liquid.
- Measuring cups and spoons – keeps your ingredients accurately portioned for the best flavor.
Flavor Variations & Add-Ins
- Swap the beef for lamb chunks for a different rich flavor experience.
- Use port wine or a splash of brandy instead of red wine for a sweeter, deeper taste.
- Add carrots, celery, or potatoes during cooking for extra heartiness.
- Top with a sprinkle of blue cheese or Parmesan before serving for a tangy twist.
French Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 6 oz (170 g) bacon, diced
- 1 large onion, chopped
- 2 carrots, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups (720 ml) full-bodied red wine (such as Pinot Noir or Burgundy)
- 2-3 cups (480-720 ml) beef broth
- 1 bouquet garni (a tied bundle of thyme, bay leaf, and parsley)
- 18-24 pearl onions, peeled
- 8 oz (225 g) cremini or button mushrooms, cleaned and halved or quartered
- 2 tbsp unsalted butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and 2.5 to 3 hours to cook slowly in the oven for the beef to get tender. Overall, plan for around 3 to 3.5 hours from start to finish. It’s a perfect recipe to start ahead and let it simmer gently while you relax or prepare other things.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 325°F (160°C). Pat your beef cubes dry with paper towels and season them well with salt and black pepper. This helps with browning and flavor.
2. Browning and Cooking Base:
Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Brown your beef in batches until every side is nicely caramelized—this seals in flavor. Remove the beef and set aside. In the same pot, cook diced bacon until crisp, then remove and set aside too.
3. Sauté Vegetables and Build Flavor:
Add the chopped onion and carrots to the pot, cooking until they soften (around 5 minutes). Stir in minced garlic and tomato paste, cooking for a minute until you can smell the aroma. Sprinkle flour over the veg, mix well, and cook for two more minutes to remove the raw flour taste.
4. Adding Liquids and Slow Cooking:
Pour in the red wine slowly, using your spoon to scrape up any tasty bits stuck to the bottom. Return the beef and bacon to the pot. Add beef broth until the meat is nearly covered, then add your bouquet garni. Bring everything to a simmer, cover the pot, and transfer it to your oven. Let it cook for 2.5 to 3 hours until the beef is fork-tender.
5. Preparing Onions and Mushrooms:
While the beef cooks, boil the pearl onions for 2 minutes, drain, and peel. Melt butter in a skillet and sauté the onions until lightly golden. Set aside. Next, in the same skillet, sauté the mushrooms until golden brown and cooked through. Set these aside as well.
6. Final Touches and Serving:
Once the beef is tender, take the pot out of the oven and gently stir in the cooked onions and mushrooms. Heat on the stove uncovered for 10-15 minutes to thicken the sauce if needed. Remove the bouquet garni, taste, and adjust seasoning as you like. Sprinkle freshly chopped parsley on top and serve warm, ideally over creamy mashed potatoes, egg noodles, or with crusty bread to enjoy every bit of the rich sauce.
Can I Use Frozen Beef for This Recipe?
You can, but make sure the beef is fully thawed before cooking. Thaw it safely in the fridge overnight to keep the texture and flavor intact.
Can I Make French Beef Bourguignon Ahead of Time?
Absolutely! It actually tastes better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What Can I Substitute for Red Wine?
If you prefer not to use wine, replace it with additional beef broth and add a splash of grape or cranberry juice to keep some acidity and sweetness.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly on the stove to preserve tenderness and avoid drying out the beef.