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Classic French Beef Stew

Featured in Master the Essential Techniques of French Cuisine.

Beef Bourguignon is a comforting and classic French dish. This hearty stew is made with tender chunks of beef, savory vegetables like carrots and onions, and a rich red wine sauce for deep flavor. It's slow-cooked to perfection, allowing the beef to become melt-in-your-mouth tender while the flavors deepen. Traditionally served with crusty bread, mashed potatoes, or buttered noodles, this meal is ideal for special occasions or cozy dinners. The use of pancetta or bacon adds an extra layer of richness, while mushrooms and baby potatoes round out the dish beautifully.
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Sarah
Updated on Thu, 13 Mar 2025 18:29:07 GMT
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Beef Bourguignon Recipe | chefmiarecipes.com

Beef Bourguignon transforms humble ingredients into an extraordinary French masterpiece. This classic dish combines tender beef chunks with aromatic vegetables in a rich red wine sauce, creating a stew that's both rustic and sophisticated. After years of perfecting this recipe, I've found it's the slow-cooking process that truly develops those deep, complex flavors that make this dish so memorable.

I've made this recipe countless times, especially during winter gatherings. The first time I served it to my family, they couldn't believe it was homemade - the flavors rival any restaurant version I've tried.

Essential Ingredients and Selection Tips

  • Beef Chuck: Choose well-marbled meat for the most tender result
  • Red Wine: Burgundy or Pinot Noir work best - select a wine you'd enjoy drinking
  • Pancetta: Adds depth and saltiness; bacon works as a substitute
  • Fresh Thyme: Provides an earthy, aromatic element
  • Pearl Onions: Their sweet flavor mellows beautifully during cooking
  • Mushrooms: Choose firm, fresh ones for best texture

Step-by-Step Instructions

Step 1:
Pat beef completely dry before seasoning
Step 2:
Coat lightly with flour for perfect browning
Step 3:
Sear in batches to avoid overcrowding
Step 4:
Cook pancetta until crispy for flavor foundation
Step 5:
Sauté vegetables until properly caramelized
Step 6:
Deglaze with wine, scraping all browned bits
Step 7:
Maintain gentle simmer throughout cooking
Step 8:
Check tenderness at 2.5 hours
Step 9:
Add mushrooms toward the end to maintain texture

My grandfather, who lived in France, always said beef bourguignon was about patience. The longer it simmers, the more the flavors meld together. I've found this to be absolutely true in my own kitchen.

Storage and Serving

This dish keeps well in the refrigerator for up to 4 days and actually improves with time. Serve with crusty bread to soak up every drop of the amazing sauce, or over butter-smooth mashed potatoes for ultimate comfort.

After years of making this dish, I still get excited every time I prepare it. There's something magical about transforming simple ingredients into such a magnificent meal. The key is taking your time and enjoying the process - your patience will be rewarded with an unforgettable dining experience.

Frequently Asked Questions

→ Can I make this dish without wine?
Yes, you can substitute the wine with extra beef broth, though the wine enhances the flavor significantly.
→ How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze Beef Bourguignon?
Yes, it freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
→ Can I use a different type of meat?
Beef chuck or stew meat is traditional, but you could experiment with lamb or pork shoulder.
→ How long does it take to make?
Including prep and cook time, Beef Bourguignon takes about 3 hours and 30 minutes.

Rich Beef Bourguignon

Tender beef with vegetables in a rich red wine sauce.

Prep Time
30 Minutes
Cook Time
210 Minutes
Total Time
240 Minutes

Category: French Foundations

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 2 1/2 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
02 2 teaspoons salt
03 1 teaspoon black pepper
04 3 tablespoons all-purpose flour
05 2 tablespoons olive oil
06 4 ounces (115 g) pancetta or bacon, diced
07 1 medium onion, diced
08 2 medium carrots, sliced
09 3 garlic cloves, minced
10 2 tablespoons tomato paste
11 2 cups (480 ml) dry red wine, like Burgundy or Pinot Noir
12 2 cups (480 ml) beef broth
13 1 bay leaf
14 2 teaspoons fresh thyme or 1 teaspoon dried thyme
15 1 pound (450 g) baby potatoes or pearl onions
16 1/2 pound (225 g) mushrooms, quartered

Instructions

Step 01

Dry the beef using paper towels, then season with salt and pepper. Lightly coat the beef with flour, shaking off any excess.

Step 02

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides in batches, about 2–3 minutes per side. Set the seared beef aside.

Step 03

In the same pot, cook the diced pancetta until crisp. Remove and set aside. Add the remaining oil and sauté the diced onions and sliced carrots for 5–7 minutes until soft. Then, add minced garlic and tomato paste, cooking for another minute.

Step 04

Add the red wine to the pot, scraping up any browned bits stuck to the bottom. Simmer for about 5 minutes to reduce slightly.

Step 05

Return the seared beef and crispy pancetta to the pot. Pour in the beef broth, add the bay leaf, thyme, and potatoes or pearl onions. Bring to a gentle simmer, cover the pot, and transfer to an oven preheated to 325°F (165°C).

Step 06

Bake the stew for 2 1/2 to 3 hours, or until the beef is very tender.

Step 07

In a separate skillet, sauté the mushroom quarters with 1 tablespoon of butter over medium heat for 5–7 minutes, until golden.

Step 08

Once the beef is fork-tender, stir the sautéed mushrooms into the stew. Remove the bay leaf and thyme sprigs if fresh thyme was used. Adjust the seasoning with more salt and pepper to taste.

Step 09

Serve the Beef Bourguignon hot with your choice of crusty bread, buttery mashed potatoes, or noodles.

Notes

  1. This dish tastes even better the next day as the flavors deepen over time.
  2. For a non-alcoholic version, replace the wine with more beef broth, though wine adds a richer flavor.

Tools You'll Need

  • Large Dutch oven
  • Paper towels
  • Skillet
  • Oven

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 92
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~