French Beef Bourguignon is a hearty, slow-cooked beef stew packed with tender chunks of meat, rich red wine, mushrooms, carrots, and onions. It’s a classic dish that brings a wonderful depth of flavor thanks to the long cooking time and a good splash of Burgundy wine. The meat becomes so soft it nearly melts in your mouth, making this stew a perfect comfort meal.
I love making this when I have a little extra time to let the flavors come together slowly. It feels like a special treat but is totally worth the wait. One tip I’ve learned is to brown the beef well before adding the wine and other ingredients—that’s when the real magic starts, creating a rich base for the stew. Plus, the smell filling the kitchen is amazing and always makes me excited for dinner.
Serving Beef Bourguignon with some crusty bread or over creamy mashed potatoes is my favorite way to enjoy it; the sauce soaks in beautifully and makes every bite just right. It’s one of those dishes that feels like a warm hug on a chilly evening and is great for sharing with family or friends around the table. Whenever I make it, everyone always asks for seconds!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket or short ribs work well as alternatives.
Red wine: Burgundy or Pinot Noir are traditional. If you prefer no alcohol, try grape juice mixed with a bit of vinegar or a good-quality beef broth.
Pearl onions & mushrooms: Pearl onions add sweetness and texture, but you can use regular small onions sliced thin. Cremini mushrooms give earthiness; white button mushrooms are fine substitutes.
Vegetables: Carrots and garlic are essential for depth. Feel free to add celery for extra flavor if you like.
How Do You Get Perfectly Tender, Flavorful Beef?
The key to tender beef is low and slow cooking. Here’s how I do it:
- Brown the beef in batches over medium-high heat to build flavor through caramelization.
- Add flour to veggies before adding liquid; this thickens the sauce.
- Cook covered in the oven at a low temperature (325°F) for 2½ to 3 hours until beef is fork-tender.
This slow cooking breaks down the meat fibers gently, giving you that melt-in-your-mouth texture and deep flavor.
Equipment You’ll Need
- Large Dutch oven or oven-safe heavy-bottomed pot – I like it because it evenly browns meat and works in the oven.
- Sharp knife and cutting board – make chopping vegetables quick and safe.
- Wooden spoon or spatula – helpful for stirring without scratching your pan.
- Measuring spoons and cups – keep your ingredients just right.
- Skillet – I use it to sauté mushrooms for extra flavor before adding to the stew.
Flavor Variations & Add-Ins
- Use different proteins like lamb or pork shoulder for a twist on the classic.
- Add sautéed onions or shallots along with pearl onions for extra sweetness.
- Stir in vegetables like celery, parsnips, or peas towards the end for more texture and flavor.
- Swap fresh thyme for rosemary or bay leaves for a different herbal note.
French Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 6 oz (170g) pearl onions, peeled
- 8 oz (225g) cremini or white mushrooms, cleaned and halved
- 3 large carrots, cut into 2-inch pieces
- 4 cloves garlic, minced
For the Sauce and Flavor:
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This French Beef Bourguignon takes about 30-40 minutes for prep and browning, plus 2 ½ to 3 hours of slow cooking in the oven. The result is tender and flavorful beef perfect for a comforting meal.
Step-by-Step Instructions:
1. Prepare the Oven and Beef:
Preheat your oven to 325°F (160°C). Season the beef chunks well with salt and pepper. Heat vegetable oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, about 3-4 minutes on each side until well-colored. Set the browned beef aside.
2. Cook the Vegetables:
In the same pot, add pearl onions and carrots. Sauté for about 5 minutes until they soften a bit. Add minced garlic and cook for about a minute to release its aroma.
3. Build the Sauce:
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Sprinkle the flour over the vegetables, stirring to coat everything evenly. Slowly pour in the red wine, scraping up any browned bits from the pot’s bottom.
4. Combine and Simmer:
Add the beef broth, thyme, bay leaf, and the browned beef back into the pot. Bring everything to a gentle simmer.
5. Oven Cooking:
Cover the pot with a lid and place it in your preheated oven. Let it cook for about 2 ½ to 3 hours, or until the beef is tender and the flavors have melded beautifully.
6. Sauté Mushrooms:
While the stew cooks, melt butter in a skillet over medium heat. Sauté mushrooms for 5-7 minutes until golden brown and fragrant.
7. Final Touches:
About 30 minutes before the beef is done, stir the sautéed mushrooms into the stew. Once the stew is finished, remove from the oven, discard the bay leaf, and adjust seasoning with salt and pepper to taste.
8. Serve and Garnish:
Garnish the Beef Bourguignon with freshly chopped parsley. Serve it hot with crusty bread, creamy mashed potatoes, or buttered noodles for a truly satisfying meal.
Can I Use Frozen Beef for Beef Bourguignon?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This ensures it browns properly and cooks evenly.
Can I Make Beef Bourguignon in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
What Wine Should I Use If I Don’t Have Burgundy?
Pinot Noir is a great alternative to Burgundy. If you don’t want to use red wine, you can substitute with extra beef broth combined with a splash of balsamic vinegar for a bit of acidity.
