The Coziest French Beef Bourguignon Recipe for Chilly Nights

Beef bourguignon captures the rustic essence of French countryside cooking with its rich, deeply layered flavors.

Hearty ingredients mingle in a robust stew that tells a story of tradition and comfort.

Culinary adventurers recognize this classic dish as more than just a meal – it’s a celebration of slow-cooked perfection.

Wine-braised beef melts into tender chunks surrounded by silky, aromatic sauce.

Fragrant herbs and caramelized vegetables create a symphony of taste that transports you straight to a cozy French kitchen.

Earthy mushrooms and smoky bacon add depth to every sublime bite.

Fall in love with this timeless recipe that promises to warm your soul and delight your senses.

Beef Bourguignon That Feels Like a Special Occasion

• Savor the Culinary Comfort: Reasons to Love French Beef Bourguignon
• Slow-Cooked Perfection: A deeply satisfying dish that transforms humble ingredients into a rich, mouthwatering masterpiece through patient, tender cooking.
• Weekend Warrior Meal: Ideal for leisurely cooking sessions when you have time to invest in creating a restaurant-quality meal that fills your home with incredible aromas.
• Crowd-Pleasing Elegance: An impressive one-pot wonder that's surprisingly easy to make, perfect for dinner parties or family gatherings where you want to wow your guests without complicated techniques.
• Versatile Comfort Food: Adaptable to various side dishes like mashed potatoes or crusty bread, making it a flexible recipe that works for different tastes and preferences while delivering maximum flavor and satisfaction.

French Beef Bourguignon Ingredients

• Beef Chuck Roast: Tender, rich meat perfect for slow cooking with deep flavor and soft texture.
• Bacon: Adds smoky, salty notes and provides initial cooking fat for the dish.

• Onions, Pearl Onions: Sweet, caramelized base adding depth and subtle sweetness to the stew.
• Carrots: Earthy vegetable bringing natural sweetness and color to the dish.
• Garlic: Provides intense, aromatic flavor foundation.
• Tomato Paste: Concentrated tomato flavor that enhances richness and adds depth.

• Red Wine: Classic French ingredient providing complex, rich flavor and tenderizing the meat.
• Beef Stock: Creates deep, savory base for the stew.
• Bay Leaf, Thyme: Classic herbal aromatics adding traditional French countryside flavor.
• Flour: Helps thicken the sauce and create smooth texture.
• Olive Oil: Neutral cooking fat for searing and sautéing.
• Butter: Adds richness and helps sauté mushrooms and pearl onions.
• Mushrooms: Earthy, meaty vegetable bringing additional umami flavor.
• Salt, Pepper: Essential seasonings for enhancing overall taste.

French Beef Bourguignon Classic Stew Method

Step 1: Prepare Beef for Searing

Select high-quality beef chuck or bottom round.

Pat meat completely dry using clean paper towels.

Season generously with kosher salt and freshly ground black pepper.

Cut beef into uniform chunks to ensure even cooking.

Step 2: Render Bacon Goodness

Slice bacon into small strips.

Cook bacon in large Dutch oven over medium heat until crispy and golden brown.

Transfer bacon to paper towel-lined plate.

Reserve bacon fat in cooking vessel for additional flavor.

Step 3: Brown Beef Chunks

Increase stovetop heat to medium-high.

Add olive oil to bacon drippings.

Carefully place beef chunks into hot pan.

Sear meat on all sides until deep golden brown.

Work in small batches to prevent overcrowding.

Remove browned beef and set aside.

Step 4: Create Flavor Base

• Chopped yellow onions
• Sliced carrots

Sauté vegetables until softened and slightly caramelized.

Introduce minced garlic and tomato paste.

Stir continuously for one minute to develop rich aromatics.

Step 5: Build Sauce Foundation

Sprinkle all-purpose flour over vegetable mixture.

Stir thoroughly to coat.

Pour full-bodied red wine into pot.

Scrape bottom of pan to release delicious browned bits.

Allow liquid to simmer and thicken.

Step 6: Long Slow Cooking

Return beef and bacon to pot.

• Beef stock
• Fresh thyme sprigs
• Bay leaf

Bring mixture to gentle boil.

Reduce heat to low.

Cover and simmer for two hours, stirring occasionally.

Meat will become incredibly tender.

Step 7: Add Final Touches

In separate skillet, melt butter.

Sauté pearl onions and whole mushrooms until golden brown.

Add these caramelized vegetables during final 30 minutes of cooking.

Step 8: Serve Deliciously

Remove bay leaf and thyme sprigs.

Taste and adjust seasoning.

Serve steaming hot alongside creamy mashed potatoes, crusty French bread, or buttered egg noodles.

Classic Tips For French Beef Bourguignon

• Select chuck roast or beef chuck for tender, flavorful meat that breaks down beautifully during slow cooking.
• Pat beef completely dry before searing to achieve a golden-brown crust and develop deep, rich flavors.
• Cook bacon first to render fat, which creates a delicious base for sautéing vegetables and searing meat.
• Simmer the stew on low heat to ensure meat becomes fork-tender and develops complex, rich taste profiles.
• Use a good-quality dry red wine like Burgundy or Pinot Noir to enhance the overall depth and richness of the dish.

Best Way to Store Beef Bourguignon

• Store leftover beef bourguignon in an airtight container within 2 hours of cooking. Properly sealed, it will stay fresh in the refrigerator for 3-4 days.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Thaw overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of beef stock or water to prevent drying out and maintain the stew's rich, velvety texture.
• For quick reheating, place portions in a microwave-safe dish. Cover and heat on medium power, stirring halfway through to ensure even warming. Check temperature before serving to avoid overcooking the tender beef.

Classic French Stew Complements

• Savor Wine-Meat Symphony: Choose a robust Burgundy red wine like Pinot Noir to mirror the recipe's rich French origins, enhancing the beef's deep, tender flavors with complementary earthy undertones.
• Create Comfort Side Harmony: Pair with creamy mashed potatoes or buttered egg noodles to soak up the luxurious sauce, providing a smooth texture contrast to the hearty meat and vegetables.
• Elevate Bread Companion: Serve with crusty French baguette or rustic sourdough to help diners mop up the delectable sauce, adding a crispy texture and traditional French dining experience.
• Boost Freshness Balance: Add a light, crisp green salad with Dijon vinaigrette to cut through the dish's richness, introducing a refreshing element that cleanses the palate between savory bites.

French Beef Bourguignon Meal Options

• Gluten-Free Option: Replace wheat flour with cornstarch or rice flour for thickening. Use gluten-free bacon and verify all ingredients are certified gluten-free.
• Low-Carb Adaptation: Swap pearl onions with fewer low-carb vegetables like zucchini. Reduce wine quantity and replace mashed potatoes with cauliflower mash.
• Vegetarian Transformation: Substitute beef with hearty portobello mushrooms or firm tofu. Use vegetable stock instead of beef stock. Add extra umami with miso paste or soy sauce.
• Instant Pot Version: Brown ingredients using sauté function, then pressure cook for 35 minutes instead of traditional 2-hour simmer. Reduce liquid slightly to prevent thinning. Add vegetables during last 10 minutes of cooking for perfect texture.

FAQs

• What type of beef works best for Beef Bourguignon?

Chuck roast or beef brisket are ideal because they’re tough cuts that become tender and flavorful when slow-cooked. These cuts have good marbling and break down beautifully during the long simmering process.

• Why is it important to pat the beef dry before searing?

Patting the beef dry helps achieve a perfect golden-brown crust. Moisture prevents proper searing and can cause the meat to steam instead of developing a rich, caramelized exterior that adds deep flavor to the dish.

• Can I substitute the red wine?

Red Burgundy wine is traditional, but you can use other dry red wines like Cabernet Sauvignon or Pinot Noir. Avoid sweet wines as they will change the balance of flavors in the stew. If avoiding alcohol, use beef broth with a splash of red wine vinegar.

• Is this dish gluten-free?

Traditional Beef Bourguignon is not gluten-free due to the flour used for thickening. To make it gluten-free, replace wheat flour with cornstarch or a gluten-free flour blend when coating the beef and thickening the sauce.

French Beef Bourguignon Recipe

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4.6 from 37 reviews

• Total Time: 2 hours 50 minutes
• Yield: 6 1x

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Description

Hearty French beef bourguignon brings rustic Burgundy comfort to dinner tables with rich, tender beef slow-cooked in red wine. Robust flavors and classic French techniques create a soul-warming meal you’ll savor with each delicious spoonful.

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Ingredients

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Main Ingredients:

• 2 lbs (900g) beef chuck, cut into 2-inch cubes
• 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups beef stock

Meat Accompaniments:

• 4 slices bacon, diced
• 1 large onion, diced
• 2 carrots, sliced
• 4 garlic cloves, minced

Supplementary Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Vegetables:

• 2 tablespoons butter
• 8 ounces (225g) pearl onions, peeled
• 8 ounces (225g) mushrooms, quartered

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Instructions

1. Meticulously blot excess moisture from beef cuts, generously seasoning with salt and pepper to enhance flavor profile.
2. Render bacon in a substantial cast-iron vessel until achieving a crisp, golden texture. Extract bacon pieces, preserving the rendered fat within the cooking vessel.
3. Elevate cooking temperature and introduce olive oil. Execute strategic beef searing, developing rich caramelization across each surface. Transfer beautifully browned meat segments to a separate plate.
4. Introduce chopped onions and carrots into the residual cooking fat, allowing vegetables to soften and release aromatic essence. Incorporate minced garlic and tomato paste, rapidly stirring to intensify flavor complexities.
5. Dust vegetables with flour, creating a roux-like foundation. Cascade red wine into the pot, vigorously scraping accumulated flavor-rich caramelized remnants from vessel bottom. Allow liquid to reduce and concentrate.
6. Reunite seared beef and crisp bacon within the wine-infused environment. Integrate beef stock, aromatic bay leaf, and fresh thyme sprigs. Initiate gentle simmering, covering the pot and allowing ingredients to harmonize over low heat for approximately two hours.
7. Simultaneously prepare pearl onions and mushrooms in a separate skillet, utilizing butter to achieve golden-brown caramelization. Incorporate these complementary vegetables during the stew’s final cooking phase.
8. Extract bay leaf, assess and refine seasoning nuances. Present this luxurious French classic alongside creamy mashed potatoes, rustic crusty bread, or delicate buttered noodles.

Notes

• Choose beef chuck or brisket cuts with good marbling for tender, melt-in-your-mouth texture during slow cooking.
• Pat beef completely dry before searing to ensure perfect golden-brown caramelization and deeper flavor development.
• Use a robust, full-bodied red wine like Burgundy or Pinot Noir to enhance the traditional French stew’s rich taste profile.
• Cook on low, gentle heat to break down tough meat fibers and create incredibly tender, succulent meat that falls apart easily.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg