Classic French Beef Bourguignon

Name: Classic French Beef Bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 3 tablespoons olive oil; 1 large onion, chopped; 2 carrots, sliced; 3 cloves garlic, minced; 2 cups red wine (preferably Burgundy); 2 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste; 1 cup pearl onions, peeled; 1 cup mushrooms, quartered; Fresh parsley, chopped

Highlighted under: Comfort Food

Savor the rich flavors of this traditional French stew, slow-cooked with tender beef, red wine, and aromatic vegetables.

Created by

Lillian Hayes

Last updated on 2025-12-19T13:49:58.942Z

Beef Bourguignon is a classic dish from the Burgundy region of France, showcasing the country's renowned culinary heritage. This hearty stew combines the flavors of tender beef, earthy mushrooms, and juicy carrots simmered in a full-bodied red wine. Perfect for a cozy dinner or special occasion, this dish is sure to impress.

        Why You'll Love This Recipe
        Rich, deep flavors that develop over slow cooking
Tender beef that melts in your mouth
Perfectly paired with crusty bread or creamy mashed potatoes

      

The Heart of French Cuisine

Beef Bourguignon is not just a meal; it’s a celebration of French culinary traditions. This hearty stew hails from the Burgundy region, where the art of slow-cooking and the use of high-quality ingredients come together to create a dish that is both comforting and elegant. The combination of tender beef, robust red wine, and aromatic vegetables reflects the passion and pride of French cooking.

What makes this dish truly special is the way it tells a story through its flavors. The slow cooking process allows the ingredients to meld together, resulting in a rich, deep flavor profile that is simply unmatched. Each bite is a testament to the patience and care that goes into crafting this classic dish, making it a perfect choice for special occasions or a cozy family dinner.

Perfect Pairings

When it comes to serving Beef Bourguignon, the right accompaniments can elevate your dining experience. A loaf of crusty French bread is an excellent choice, allowing you to soak up the flavorful sauce. Alternatively, creamy mashed potatoes provide a smooth, comforting base that complements the richness of the stew beautifully.

For those who prefer a lighter touch, a fresh, green salad dressed with a simple vinaigrette can balance the hearty flavors of the stew. Paired with a glass of the same red wine used in the recipe, your meal will not only taste fantastic but also create a harmonious dining atmosphere.

Tips for Success

To ensure your Beef Bourguignon reaches its full potential, consider using quality ingredients, especially the beef and wine. A good cut of beef chuck will provide the best flavor and tenderness. Similarly, opting for a Burgundy wine will enhance the authenticity of the dish. If you can, avoid cooking wine, as it often lacks the complexity needed for this recipe.

Additionally, don’t rush the cooking process. Allowing the stew to simmer gently for an extended time is key to developing the rich flavors and tenderizing the meat. If time allows, consider making the stew a day in advance; the flavors will deepen and improve overnight.

Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste

For Garnish

1 cup pearl onions, peeled
1 cup mushrooms, quartered
Fresh parsley, chopped

Make sure to use high-quality ingredients for the best flavor!

Instructions

Brown the Beef

In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion and carrots. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.

Deglaze and Simmer

Return the beef to the pot. Add the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 hours, stirring occasionally.

Cook the Garnish

In a separate skillet, sauté the pearl onions and mushrooms until golden. Add them to the stew during the last 30 minutes of cooking.

Serve

Remove bay leaves before serving. Garnish with fresh parsley and serve hot with bread or potatoes.

Enjoy your homemade Beef Bourguignon!

Storage and Reheating

Leftover Beef Bourguignon can be stored in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it even more delicious upon reheating. To reheat, simply warm it gently on the stove over low heat, adding a splash of beef broth or wine if the sauce has thickened too much.

For longer storage, consider freezing the stew. It can be kept in the freezer for up to three months. To reheat from frozen, allow it to thaw overnight in the refrigerator before warming it on the stove. This makes for a convenient, hearty meal ready at your fingertips!

Variations to Try

While the classic Beef Bourguignon is a beloved staple, there are variations you can try for a twist on this traditional dish. For a lighter version, consider substituting the beef with chicken or even mushrooms for a vegetarian take. Both options will still deliver a comforting stew experience with their own unique flavors.

You can also experiment with different herbs and spices. Adding a sprig of rosemary or a pinch of smoked paprika can introduce a new depth of flavor that complements the stew beautifully. Feel free to get creative and make this dish your own!

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use brisket or round, but chuck is preferred for its tenderness after slow cooking.

→ Is there a substitute for red wine?

You can use beef broth in place of wine, but the flavor will differ slightly.

→ How can I thicken the stew?

You can thicken the stew by mixing a tablespoon of cornstarch with cold water and stirring it in during the last few minutes of cooking.

→ Can I make this dish in advance?

Absolutely! Beef Bourguignon tastes even better the next day after the flavors have melded.