Discover our easy Beef Bourguignon recipe, a classic French main dish perfect for your next dinner party. Follow our step-by-step guide for a rich, flavorful meal that impresses every time.
This is one of our favorite winter dishes. Like an authentic lasagna, it is a labor of love. It takes two days, mostly hands-off, but it's so worth the effort! The rich and hearty flavors of this classic French stew make it perfect for those cozy, cold evenings when you need a bit of warmth and comfort.
What is Beef Bourguignon? Beef Bourguignon, also known as Boeuf Bourguignon, has its roots in the French countryside. This dish dates back to the Middle Ages, where it was originally a peasant meal, utilizing inexpensive cuts of beef and local vegetables. Over time, it evolved into a staple of French cuisine, celebrated for its rich flavors and tender meat, cooked slowly in red wine.
Every region in France has its own version of beef stew, but Burgundy's version is the most well-known and celebrated.
What makes Beef Bourguignon special is its ability to transform simple ingredients into a luxurious meal. The key to its depth of flavor lies in the slow cooking process, allowing the beef to become melt-in-your-mouth tender while absorbing the robust flavors of wine, herbs, and vegetables. Today, it remains a beloved dish, not just in France but around the world, cherished for its comforting and hearty qualities.
French dishes like Boeuf Bourguignon and Coq au Vin were made famous and much more approachable to home cooks by Julia Child. Let's learn how to make Beef Bourguignon together. It's a special occasion dish that showcases the art of French cooking, perfect for impressing your dinner guests with its rich red wine sauce and tender beef.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- How to make a Classic Beef Bourguignon
- Chef’s Tips
- Variation - Provençal Beef Stew
- Best Side Dishes to Serve with Beef Bourguignon
- What Dessert to Serve with Beef Bourguignon
- Best Wine Pairings for Beef Bourguignon
- Storage Instructions
- FAQs
- Beef Bourguignon Recipe (+ What Side Dishes and Wine to Serve)
Why You Will Love This Recipe
- Rich and Hearty: This classic French dish is packed with flavors, thanks to the slow-cooked tender beef and rich red wine sauce.
- Perfect for Special Occasions: Impress your dinner guests with this traditional and elegant dish that's ideal for any special occasion.
- Step-by-Step Guide: We've broken down the art of French cooking into easy, manageable steps that even home cooks can follow.
- Versatile and Comforting: Serve this delightful dish with a variety of sides for a comforting meal that can be enjoyed all year round.
Ingredients
For the Beef Marinade
- Beef chuck steak (off the bone): Provides tender and flavorful meat for this classic French dish.
- Carrots: Adds sweetness and depth to the rich red wine sauce.
- Pickling onions (Pearl Onions): These small onions bring a subtle, sweet flavor.
- Bay Leaf and Fresh Thyme: Essential herbs for aromatic depth.
- Dry red wine like Pinot Noir: The base for the sauce, infusing the dish with rich, complex flavors.
See the recipe card for quantities.
For the Beef Bourguignon
- Olive Oil: Used for browning the beef and sautéing the vegetables.
- Streaky Bacon: Adds smokiness and depth to the stew.
- White Button Mushrooms or Portabellini Mushrooms: Adds earthy flavors and texture.
- Brandy (or Cognac): Enhances the richness of the sauce (optional but recommended).
- Garlic Cloves: Provides aromatic depth and flavor.
- Butter: Adds richness to the sauce.
- Tomato Paste: Intensifies the flavor and color of the sauce.
- All Purpose Flour: Helps thicken the sauce.
- Beef Stock: Adds depth and flavor to the stew.
- Salt and Freshly Ground Black Pepper: Essential for seasoning.
- Fresh Italian Parsley: Adds a fresh, vibrant finish to the dish.
See the recipe card for quantities.
How to make a Classic Beef Bourguignon
Day 1:
Marinate The Beef
- In a large glass or non-reactive bowl or dish, combine the beef cubes, carrots, pearl onions, and herbs.
- Pour over the wine, cover, and refrigerate overnight or for at least 12 hours.
Chefs Tip:
Here’s an easy way to peel pearl onions (pickling onions)
- Blanch: Bring a pot of water to a boil. Add the onions and blanch them for about 1 minute.
- Ice Bath: Transfer the blanched onions immediately to a bowl of ice water to stop the cooking process.
- Peel: Once cooled, use your fingers to gently slip off the skins. They should come off easily.
If your pickling onions are on the larger side (like ours) cut them in half length ways, but keep the root end intact to prevent them from falling apart.
Day 2:
Prep The Beef
- Strain the wine into a bowl and set aside.
- Dry the beef cubes using paper towels and set them aside.
- Put the carrots and onions in a separate bowl, and set aside the herbs for later use.
Preheat The Oven to 180°C (350°F).
Brown The Beef
- Heat 1 - 2 tablespoon of olive oil in a large cast iron pot or Dutch oven (that’s oven-proof) over medium heat.
- Season the beef cubes with salt and pepper and brown on all sides until golden brown. (Brown the beef in a couple of batches, don’t overload the pot otherwise the beef will boil instead of brown.)
- Remove the beef cubes from the pot and set them aside.
Fry The Bacon Lardons
- Cook the bacon lardons in the same pot over medium heat for a few minutes or until golden brown.
- Remove from the pot and add the bacon to the beef cubes.
Sauté the Mushrooms and Garlic
- Add the mushrooms and cook for 5 - 7 minutes or until golden.
- Add the garlic and cook for a minute or two.
- Lightly season with salt and pepper.
- Flambé with the brandy. (This step is optional, but highly recommended as it adds another level of flavor and depth to the dish.)
- Remove the mushrooms from the pot and add them to a separate bowl. Set aside.
Sauté the Carrots and Onion
- Add another tablespoon of olive oil if needed and sauté the carrots and onions until golden.
- Remove the carrots and onions from the pot and add them to the beef.
- Set aside.
Make The Sauce
- Add the butter to the pot, and once melted, add the tomato paste and cook for 1 - 2 minutes.
- Add the flour to make a roux and cook on low heat for 1 - 2 minutes.
- Whisk in 2 cups of beef stock to start creating a smooth sauce. (You can add more stock later if needed.)
- Add the wine and whisk until the flour has dissolved, creating a smooth sauce.
- Bring the sauce to a boil and simmer for a few minutes until it starts to thicken.
Assemble and Bake
- Add the beef cubes, bacon, carrots, onions, and herbs to the sauce.
- Give it a good stir. (If your sauce looks a bit too thick, add a bit more stock.)
- Bring the Beef Bourguignon to a simmer, cover, and bake in the preheated oven for 2 - 2 ½ hours or until the beef is soft and tender.
- Check on the stew every hour, giving it a good stir. Add the sauteed mushrooms and garlic in the last hour of the cooking process.
Serve and Enjoy
- Adjust seasoning if needed, garnish with freshly chopped parsley, and serve with your favorite sides.
Chef’s Tips
- Use best quality beef stock: Opt for homemade or quality low sodium store-bought beef stock, not powdered stock. This ensures a richer and more authentic flavor for your French beef stew.
- Don’t overcrowd the pot when browning the beef: brown the beef in batches to ensure each piece gets a nice crust, enhancing the overall flavor.
- Peeling pearl onions easily: Blanch them in boiling water for about a minute, then transfer them to an ice bath. The skins will slip off easily.
- Flambé with brandy or cognac: This optional step adds a deeper flavor and richness to your Beef Bourguignon.
Variation - Provençal Beef Stew
Provençal Beef Stew, hailing from the southeastern region of Provence, is a delightful twist on the classic Beef Bourguignon.
How to Make: This version incorporates the fresh, vibrant flavors typical of Provençal cuisine, making it a lighter but equally satisfying dish. The hearty stew is typically prepared with a sturdy Provençal red wine, such as a Côtes de Provence.
- Follow a similar marinating process as for Beef Bourguignon but add a celery rib and 3 cloves to the marinade. This addition infuses the beef with subtle aromatic notes.
- Omit the bacon lardons.
- Use wild mushrooms, if available.
- At the end of the cooking process, finish off the stew with the juice and zest of one orange. (This citrusy touch brightens the dish, adding a refreshing contrast to the hearty beef and wine sauce.)
What to Serve with Provençal Beef Stew: A perfect side dish is creamy mashed potatoes or a fresh, crusty baguette to soak up the delicious sauce. You can also pair it with a crisp green salad dressed with a simple vinaigrette.
Best Side Dishes to Serve with Beef Bourguignon
- Potato Dishes: Creamy mashed potatoes (or try our olive oil mash for a dairy-free option), scalloped potatoes, roast potatoes, dauphinoise potatoes, boiled baby potatoes with herb butter, and boulangère potatoes are all perfect accompaniments to Beef Bourguignon.
- Vegetable Side Dishes: Green beans almondine, crispy Brussels sprouts, sweet potato & butternut squash casserole, braised fennel, roasted vegetables, French peas and butter lettuce, mashed cauliflower, sauteed baby spinach or ratatouille bake is a great way to add a fresh and vibrant touch to your meal.
- Other Starchy Sides: Steamed basmati rice, barley pilaf, egg noodles, polenta, and French lentils are excellent choices to complement the rich flavors of Beef Bourguignon.
- Salad Ideas: Consider a French bistro salad, simple green salad, winter panzanella, arugula salad, or roasted beet salad for a perfect side dish that is light and refreshing
- Bread Sides: A crusty baguette, buttery dinner rolls, or sourdough bread are ideal for soaking up the delicious sauce, making them the perfect accompaniments to this classic French dish.
What Dessert to Serve with Beef Bourguignon
- Something Chocolaty: A great option is a rich dessert like Chocolate Gateau, French Chocolate Tart, Chocolate Mousse or chocolate fondant.
- Or Citrusy: Brighten up your meal with French Orange Tart, Lemon Curd Tart or the classic Crepe Suzette.
- Maybe something Fruity: For a fruity finish, try Apple Tarte Tatin, French Apple Cake, Blackberry and Apple Crisp, Pavlova with whipped cream and winter fruit.
- Totally Decadent: Indulge in a creamy Crème Brûlée, or Crème Caramel to end your meal on a luxurious note.
Best Wine Pairings for Beef Bourguignon
Classic Pairing:
- Burgundy (Pinot Noir): The traditional choice, as Beef Bourguignon hails from Burgundy. A Pinot Noir with its earthy undertones and bright acidity pairs wonderfully with the dish's rich flavors.
Alternative Pairings:
- Châteauneuf-du-Pape: Robust flavor that compliments the deep, savory notes of Beef Bourguignon.
- Merlot: A hearty wine with depth and complexity that stand up to the robust flavors of the dish.
- Côtes du Rhône: A great option that balances the dish's richness with its blend of Grenache, Syrah, and Mourvèdre.
- Zinfandel: If you want to try something a bit different, Zinfandel's bold fruitiness and peppery notes can work well with the dish's richness.
- Barbera: An Italian option with high acidity and bright cherry flavors, balancing the dish's richness without overpowering it.
- Chardonnay: For those who enjoy white wine, a full-bodied Chardonnay can be a surprising, yet delightful pairing. It provides a refreshing contrast to the richness of the Beef Bourguignon.
For a Unique Twist:
- Pinotage: Its robust and slightly smoky character complements the rich, savory flavors of Beef Bourguignon.
- Cabernet Sauvignon: The full body and tannic structure of this wine can stand up to the hearty nature of Beef Bourguignon, enhancing the dish's depth.
- Syrah/Shiraz: The spiciness and fruit-forward profile of this wine can complement the flavors in Beef Bourguignon, adding a touch of complexity to the pairing.
Storage Instructions
- Fridge: Store in an airtight container for 2-3 days.
- Freezer-Friendly: Freeze leftovers in an airtight container for up to 3 months.
- Make Ahead Instructions: Like most stews, Beef Bourguignon is even better the next day. Make the recipe all the way through except for garnishing the dish. Allow it to cool completely, then cover and refrigerate. Reheat in the oven.
How to Reheat Beef Bourguignon
- Preheat the oven to a low temperature, 150°C (300°F).
- Place Beef Bourguignon in a large Dutch oven with a lid or an oven-safe casserole dish covered with foil.
- Warm in the oven for 30 to 40 minutes or until the beef is piping hot.
- If the sauce is too thick, you can add a little bit more beef stock or water to loosen it.
FAQs
A : Pinot Noir is the traditional wine typically used in Beef Bourguignon, usually from Burgundy. But you can also use a Merlot or a Côtes du Rhône. There's no need to use an expensive wine; a good quality dry red wine works perfectly.
A : Yes, follow the recipe up to the assembly point. Assemble Beef Bourguignon in the slow cooker and cook on low for 7-8 hours. Then strain the sauce and reduce it to thicken. Return the beef and vegetables to the hot (reduced) sauce and enjoy.
We hope you enjoy making and savoring this classic French beef stew as much as we do. It's a true testament to the richness and warmth of French cuisine, perfect for any special occasion or cozy family dinner.
Try out this recipe, and let us know how it turned out for you in the comments.
Happy cooking!
PrintBeef Bourguignon Recipe (+ What Side Dishes and Wine to Serve)
- Total Time: 3 hours - 3 hours 30 minutes
- Yield: 6 - 8
Description
Discover our easy Beef Bourguignon recipe, a classic French main dish perfect for your next dinner party. Follow our step-by-step guide for a rich, flavorful meal that impresses every time.
Ingredients
For The Beef Marinade:
1 kg (2.2lb) Beef Chuck Roast (off the bone), cut into 4-5 cm / 2” cubes
4 large Carrots, peeled and cut into 4-5 cm / 2” pieces
16 - 20 Pickling Onions (pearl onions), peeled, kept whole
2 - 3 Bay Leaves
4 - 5 sprigs of Thyme
1 bottle dry red wine, Pinot Noir
For The Beef Bourguignon:
2 - 3 tablespoon Olive Oil
250g (9 oz) Streaky Bacon, cut into lardons
500g (17oz) White Button Mushrooms or Portabellini Mushrooms, sliced in half
2 - 3 Garlic Cloves, minced
50 ml Brandy (or Cognac)
4 tablespoon Butter
2 tablespoon Tomato Paste
6 tablespoon All Purpose Flour (plain / cake flour)
2 - 3 cups Beef Stock (homemade or good quality low sodium store-bought, not powdered stock)
Salt and Freshly Ground Black Pepper for seasoning
½ cup Fresh Italian Parsley, chopped
Instructions
DAY 1
1. Marinate The Beef: In a large glass or non-reactive bowl or dish, combine the beef cubes, carrots, pearl onions and herbs. Pour over the wine, cover and refrigerate overnight or for at least 12 hours.
Chef’s Tip
Here’s an easy way to peel pearl onions (pickling onions):
1. Blanch: Bring a pot of water to a boil. Add the onions and blanch them for about 1 minute.
2. Ice Bath: Transfer the blanched onions immediately to a bowl of ice water to stop the cooking process.
3. Peel: Once cooled, use your fingers to gently slip off the skins. They should come off easily.
DAY 2
2. Prep The Beef: Strain the wine into a bowl and set aside. Dry the beef cubes using paper towels and set aside. Put the carrots and onions in a separate bowl, and set aside the herbs for later use.
3. Preheat The Oven to 180°C (350°F)
4. Brown The Beef: Heat 1 - 2 tablespoon of olive oil in a large cast iron pot or Dutch oven (that’s oven proof) over medium heat. Season the beef cubes with salt and pepper and brown on all sides until golden brown. (Brown the beef in a couple of batches, don’t overload the pot otherwise the beef will boil instead of brown) Remove the beef cubes from the pot and set aside.
5. Fry The Bacon Lardons: Cook the bacon lardons in the same pot over medium heat for a few minutes or until golden brown. Remove from the pot and add the bacon to the beef cubes.
6. Sauté the Mushrooms and Garlic: Add the mushrooms and cook for 5 - 7 minutes or until golden. Add the garlic and cook for a minute or two. Lightly season with salt and pepper. Flambé with the brandy. (This step is optional, we highly recommend it, it adds another level of flavor and depth to the dish) Remove the mushrooms from the pot and add into a separate bowl. Set aside.
7. Sauté the Carrots and Onion: Add another tablespoon of olive oil if needed and sauté the carrots and onions until golden. Remove the carrots and onions from the pot and add to beef. Set aside.
8. Make The Sauce: Add the butter to the pot, once melted add the tomato paste and cook for 1 - 2 minutes. Add the flour to make a roux and cook on low heat for 1 - 2 minutes. Whisk in 2 cups of beef stock to start creating a smooth sauce. (You can add more stock later if needed) Add the wine and whisk until the flour has ‘dissolved’ and you have a smooth sauce. Bring the sauce to the boil and simmer for a few minutes until the sauce starts to thicken.
9. Assemble and Bake: Add the beef cubes, bacon, carrots, onions, and herbs to the sauce. Give it a good stir. (if your sauce looks a bit too thick add a bit more stock.) Bring the Beef Bourguignon to a simmer, cover and bake in the preheated oven for 2 - 2 ½ hours or until the beef is soft and tender. Check on the stew every hour, give it a good stir. Add the sauteed mushrooms and garlic in the last hour of the cooking process.
10. Serve and enjoy! Adjust seasoning if needed, garnish with freshly chopped parsley and serve with your favorite sides.
Notes
Storage Instructions
Fridge: Store leftovers in an airtight container for 2-3 days.
Freezer-Friendly: Freeze leftovers in an airtight container for up to 3 months.
Make Ahead Instructions: Like most stews, Beef Bourguignon is even better the next day. Make the recipe all the way through except for garnishing the dish. Allow it to cool completely, then cover and refrigerate. Reheat in the oven.
How to Reheat Beef Bourguignon: Preheat the oven to a low temperature of 150°C (300°F). Place the Beef Bourguignon in a large Dutch oven with a lid or an oven-safe casserole dish covered with foil. (Add a bit more beef stock or water to loosen it if the sauce looks a little thick.) Warm in the oven for 30 - 40 minutes, or until the stew is piping hot.
Slow Cooker Instructions: Follow recipe instructions to step 8. Then, assemble Beef Bourguignon in the slow cooker and cook on low for 7-8 hours. Strain the sauce and reduce it to thicken. Return the beef and vegetables to the hot (reduced) sauce and enjoy.
- Prep Time: 25 30 minutes
- Marinating: 12 - 24 hours
- Cook Time: 2 hours - 2 hours 30 minutes
- Category: Dinner
- Method: Oven Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6.5 g
- Sodium: 587 mg
- Fat: 28.5 g
- Carbohydrates: 20.2 g
- Protein: 33.7 g
- Cholesterol: 109.8 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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