French Beef Bourguignon is a rich, hearty stew packed with tender chunks of beef, slow-cooked in red wine and beef broth, along with carrots, onions, and mushrooms. The flavors meld together beautifully, creating a deep, comforting dish that feels like a warm hug on a chilly day.
I love making this classic dish when I have a bit of extra time to let it simmer slowly. The longer it cooks, the more the flavors develop, and the beef becomes melt-in-your-mouth tender. I always find that a splash of wine in the pot—not just for flavor but also for the fun of it—makes the kitchen smell amazing.
My favorite way to serve Beef Bourguignon is over buttery mashed potatoes or creamy egg noodles. It’s a meal that brings people together around the table, perfect for sharing with family or friends. It’s one of those recipes that feels special yet cozy, and I’m sure it will become a favorite in your kitchen too.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, use brisket or short ribs as alternatives.
Red Burgundy wine: It adds depth and richness. If you don’t have Burgundy, a decent dry red wine like Pinot Noir or Merlot works well.
Bacon: Adds smoky flavor. You can swap with pancetta or smoked ham if you prefer.
Pearl onions and mushrooms: These are classic additions for texture and flavor. If pearl onions aren’t available, small shallots or regular chopped onions can be used instead.
Fresh thyme and bay leaves: Essential for aromatic notes. Dried herbs work in a pinch—use about a third of what fresh calls for.
How Do You Get That Deep, Rich Sauce in Beef Bourguignon?
The secret lies in browning and slow cooking.
- Brown the beef well: This step creates flavor through caramelization. Don’t rush—browning in batches helps the meat brown evenly.
- Use tomato paste and flour: Tomato paste adds a bit of acidity and sweetness, while flour helps thicken the sauce.
- Deglaze the pot: Pour in wine and broth and scrape up those tasty browned bits stuck to the pan—they boost flavor enormously.
- Slow, low oven cooking: Cooking gently for 2½ to 3 hours softens the beef and melds flavors beautifully.
- Sauté vegetables separately: This helps keep their texture and adds layers of flavor when folded back in just at the end.
Equipment You’ll Need
- Large Dutch oven or heavy ovenproof pot – I prefer this because it can go from stove to oven and holds heat well for even cooking.
- Cutting board and sharp knife – makes chopping vegetables and meat safe and easy.
- Wooden spoon or spatula – gentle for stirring without damaging the pot’s surface.
- Measuring spoons and cups – helps keep ingredients balanced and consistent.
- Skillet or frying pan – for sautéing onions, carrots, and mushrooms separately.
Flavor Variations & Add-Ins
- Protein swap: Use chicken thighs instead of beef for a quicker version with tender, flavorful meat.
- Cheese twist: Stir in a handful of Gruyère or Parmesan cheese before serving for extra richness.
- Veggie boost: Add pearl green beans or turnip chunks for more variety and texture.
- Spice touch: Add a pinch of smoked paprika or rosemary to give a different aromatic note.
French Beef Bourguignon
Ingredients You’ll Need:
For The Beef Stew:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 6 oz bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red Burgundy wine (or a good dry red wine)
- 2 to 3 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
For The Vegetables:
- 1 lb carrots, peeled and cut into chunks
- 1 lb small pearl onions, peeled
- 8 oz button mushrooms, cleaned and left whole
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes of active preparation and browning, plus 2 ½ to 3 hours for slow cooking in the oven. Additionally, allow about 15 minutes for sautéing the vegetables and combining everything at the end. Total time is roughly 3 to 3 ½ hours.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season liberally with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, making sure all sides get nicely browned. Remove the beef and set it aside.
2. Cook the Bacon and Vegetables:
Add the diced bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and keep it separate. Add the chopped onion to the bacon fat and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes to develop flavor.
3. Combine and Simmer:
Return the beef and bacon to the pot, sprinkle the flour over the meat, and stir well to coat. Pour in the wine and enough beef broth to cover the meat. Stir and scrape up any brown bits on the bottom — these add great flavor. Add bay leaves and fresh thyme sprigs. Bring the mixture to a simmer, cover the pot, and transfer it to the oven. Cook for 2 ½ to 3 hours, or until the beef is tender.
4. Prepare the Vegetables:
While the beef cooks, melt butter in a skillet over medium heat. Sauté the pearl onions until lightly browned. Add the carrots and cook for about 10 minutes until they begin to soften. Then sauté the mushrooms until golden brown. Set the vegetables aside.
5. Finish the Dish:
Once the beef is tender, remove the pot from the oven. Discard the bay leaves and thyme stems. Add the sautéed vegetables to the pot, stir well, and simmer uncovered on the stove for 10 to 15 minutes. This helps the flavors to meld and the sauce to thicken slightly. Taste and adjust the seasoning with salt and pepper.
6. Serve and Enjoy:
Garnish with fresh chopped parsley. Serve your delicious Beef Bourguignon hot, ideally over creamy mashed potatoes, buttered noodles, or crusty bread for a hearty meal.
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for its tenderness and flavor after slow cooking, you can also use brisket or short ribs. Just make sure to adjust cooking times if needed.
Is It Okay to Substitute the Red Wine?
Absolutely. A dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon works well. Avoid sweet wines to keep the savory flavor profile.
Can I Make French Beef Bourguignon Ahead of Time?
Definitely! In fact, the flavors often improve after resting overnight in the fridge. Reheat gently on the stove before serving, adding a splash of broth or wine if the sauce has thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Beef Bourguignon also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
