Boeuf Bourguignon

Why You’ll Love This Recipe

• Rich, deep, and complex flavor
• Melt-in-your-mouth tender beef
• Classic French comfort food
• Perfect for entertaining guests
• Great make-ahead meal
• Hearty and satisfying
• Loaded with vegetables and herbs
• Tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stew

• 3 pounds beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 large onion, diced
• 2 carrots, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme

For the Mushrooms and Onions

• 12 ounces baby bella or cremini mushrooms
• 1 tablespoon butter
• 1 pound pearl onions, peeled

For Garnish

• Fresh parsley, chopped

Directions

1. Pat the beef dry with paper towels and season with salt and black pepper.
2. In a large Dutch oven, cook the bacon over medium heat until crisp.
3. Remove the bacon and set aside, leaving the rendered fat in the pot.
4. Add the olive oil if needed.
5. Brown the beef in batches, ensuring each piece develops a rich crust.
6. Transfer the browned beef to a plate.
7. Add the onion and carrots to the pot and cook for 5 minutes.
8. Stir in the garlic and cook for 30 seconds.
9. Add the tomato paste and cook for 1 minute.
10. Sprinkle the flour over the vegetables and stir well.
11. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
12. Add the beef broth, bay leaves, thyme, bacon, and browned beef.
13. Bring the mixture to a gentle simmer.
14. Cover and cook in a 325°F (165°C) oven for 2½ to 3 hours, or until the beef is fork-tender.
15. About 30 minutes before the stew is finished, melt the butter in a skillet.
16. Sauté the mushrooms and pearl onions until lightly browned.
17. Stir the mushrooms and onions into the stew.
18. Continue cooking uncovered for the remaining time.
19. Remove the bay leaves and thyme stems before serving.
20. Garnish with fresh parsley and serve warm.

Servings and Timing

• Servings: 6–8
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Variations

• Slow Cooker Boeuf Bourguignon: Transfer everything to a slow cooker and cook on low for 8 hours.
• Burgundy-Inspired Version: Use a Burgundy-style red wine for authenticity.
• Mushroom Lover’s Version: Add a variety of wild mushrooms.
• Herb-Enriched Stew: Include rosemary and parsley with the thyme.
• Potato Boeuf Bourguignon: Add chunks of potatoes during the final hour of cooking.
• Gluten-Free Version: Replace flour with a gluten-free thickener.
• Rustic Country Style: Use larger vegetable pieces for a more rustic presentation.

Storage/Reheating

Storage

Store cooled stew in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in freezer-safe containers for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

FAQs

What does Boeuf Bourguignon mean?

The name translates to “Beef Burgundy,” referring to its origins in the Burgundy region of France.

What cut of beef is best?

Beef chuck is ideal because it becomes tender during slow cooking.

Do I need to use wine?

Wine is a key component of the traditional recipe, but additional beef broth may be substituted if preferred.

Why brown the beef first?

Browning develops rich flavor and adds depth to the finished stew.

Can I make it ahead of time?

Yes. Many people believe Boeuf Bourguignon tastes even better the next day.

What wine should I use?

A dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon works well.

What should I serve with Boeuf Bourguignon?

Mashed potatoes, buttered noodles, crusty bread, or roasted potatoes are excellent accompaniments.

Can I cook it entirely on the stovetop?

Yes. Simmer gently for several hours until the beef becomes tender.

Why are pearl onions used?

They add sweetness and are traditional in classic Boeuf Bourguignon.

Can I freeze leftovers?

Absolutely. The stew freezes very well and reheats beautifully.

Conclusion

Boeuf Bourguignon is a timeless French classic that combines tender beef, aromatic vegetables, mushrooms, and a rich wine-infused sauce into one unforgettable dish. Slow-cooked to perfection, it delivers incredible depth of flavor and comforting warmth in every spoonful. Whether served for a special occasion or a cozy family dinner, this elegant stew is a recipe that never goes out of style.

Boeuf Bourguignon

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Boeuf Bourguignon is a classic French beef stew featuring tender beef, mushrooms, onions, and carrots slowly braised in a rich red wine sauce. This elegant comfort food develops deep, complex flavors and becomes even better the next day.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Braise
• Cuisine: French
• Diet: Low Lactose

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 large onion, diced
• 2 carrots, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 12 ounces baby bella or cremini mushrooms
• 1 tablespoon butter
• 1 pound pearl onions, peeled
• Fresh parsley, chopped

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Instructions

1. Pat the beef dry with paper towels and season with salt and black pepper.
2. In a large Dutch oven, cook the bacon over medium heat until crisp.
3. Remove the bacon and set aside, leaving the rendered fat in the pot.
4. Add the olive oil if needed.
5. Brown the beef in batches until richly seared on all sides.
6. Transfer the browned beef to a plate.
7. Add the onion and carrots to the pot and cook for 5 minutes.
8. Stir in the garlic and cook for 30 seconds.
9. Add the tomato paste and cook for 1 minute.
10. Sprinkle the flour over the vegetables and stir well.
11. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
12. Add the beef broth, bay leaves, thyme, bacon, and browned beef.
13. Bring to a gentle simmer.
14. Cover and cook in a 325°F (165°C) oven for 2½ to 3 hours, or until the beef is fork-tender.
15. About 30 minutes before the stew is finished, melt the butter in a skillet.
16. Sauté the mushrooms and pearl onions until lightly browned.
17. Stir the mushrooms and onions into the stew.
18. Continue cooking uncovered for the remaining time.
19. Remove the bay leaves and thyme stems.
20. Garnish with fresh parsley and serve warm.

Notes

• Boeuf Bourguignon is often even more flavorful the day after it is made.
• Beef chuck is ideal because it becomes tender during long cooking.
• Use a dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon.
• Serve with mashed potatoes, buttered noodles, crusty bread, or roasted potatoes.
• Freeze leftovers for up to 3 months in airtight containers.
• For a stovetop version, simmer gently until the beef is tender.

Nutrition

• Serving Size: 1 serving
• Calories: 620 kcal
• Sugar: 7 g
• Sodium: 780 mg
• Fat: 32 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 52 g
• Cholesterol: 145 mg