Classic French Beef Bourguignon

Name: Classic French Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 2-inch pieces; 4 slices of bacon, diced; 2 cups red wine (preferably Burgundy); 1 cup beef broth; 2 tablespoons tomato paste; 1 bouquet garni (thyme, bay leaf, parsley); 4 cloves garlic, minced; 1 large onion, chopped; 2 carrots, sliced; 1 pound mushrooms, quartered; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Comfort Food

Experience the heart of French cuisine with this rich and hearty Beef Bourguignon, a classic dish that is sure to impress.

Created by

Sabrina Holt

Last updated on 2025-12-18T15:21:33.735Z

Beef Bourguignon is a traditional French dish that originated in the Burgundy region. This slow-cooked stew features tender beef, rich red wine, and a medley of vegetables, making it a comforting meal for any occasion.

        Why You'll Love This Recipe
        Deep, savory flavors that develop over hours of cooking
Tender beef that melts in your mouth
Perfect for a cozy dinner party or family gathering

      

The Essence of French Cuisine

Beef Bourguignon, a traditional dish from the Burgundy region of France, epitomizes the heart and soul of French cooking. This dish is a celebration of rich flavors, slow-cooked to perfection, allowing the ingredients to meld beautifully over time. The use of red wine not only tenderizes the beef but also infuses the dish with a deep, complex flavor that is both comforting and sophisticated.

In French culture, meals are not just about nourishment but also about bringing people together. Beef Bourguignon is often served during family gatherings and special occasions, making it a staple in many households. Its inviting aroma fills the kitchen and creates an atmosphere of warmth and joy, making it the perfect centerpiece for any dinner party.

The Art of Slow Cooking

One of the key elements that sets Beef Bourguignon apart is the slow cooking process. This technique allows the beef to break down and become incredibly tender, while the flavors deepen and intensify. Cooking on low heat for several hours not only ensures a melt-in-your-mouth texture but also allows the spices and herbs to fully infuse the meat and vegetables.

The addition of a bouquet garni, a bundle of herbs typically tied together, enhances the complexity of flavors in the dish. This simple but effective technique is a hallmark of French cuisine, showcasing how a few quality ingredients can create a symphony of taste.

Pairing Suggestions

To complement your Beef Bourguignon, consider serving it with a side of crusty French bread. This allows you to soak up the rich, delicious sauce, enhancing the overall experience. Alternatively, fluffy mashed potatoes or creamy polenta can provide a comforting base that pairs beautifully with the robust flavors of the stew.

For beverages, a glass of the same red wine used in cooking—preferably a Burgundy—would be an ideal match. The wine's acidity and tannins will elevate the meal, creating a harmonious dining experience that celebrates the essence of French gastronomy.

Ingredients

Main Ingredients

2 lbs beef chuck, cut into 2-inch pieces
4 slices of bacon, diced
2 cups red wine (preferably Burgundy)
1 cup beef broth
2 tablespoons tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
4 cloves garlic, minced
1 large onion, chopped
2 carrots, sliced
1 pound mushrooms, quartered
Salt and pepper to taste
2 tablespoons olive oil

Gather all ingredients before you start cooking for a smooth preparation process.

Cooking Instructions

Prepare the Ingredients

Begin by seasoning the beef pieces with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy, then remove and set aside.

Sear the Beef

In the same pot, sear the beef in batches until browned on all sides. Remove the beef and set it aside with the bacon.

Cook the Vegetables

Add the onion, carrots, and garlic to the pot, sautéing until the onion is translucent. Stir in the tomato paste and cook for another minute.

Combine and Simmer

Return the beef and bacon to the pot. Pour in the red wine and beef broth, then add the bouquet garni. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender.

Add Mushrooms

In the last 30 minutes of cooking, add the mushrooms to the stew. Adjust seasoning if necessary.

Serve

Remove the bouquet garni before serving. Enjoy your Beef Bourguignon with crusty bread or over mashed potatoes.

Let the stew rest for a few minutes before serving to allow the flavors to meld.

Tips for Success

To achieve the best results, choose high-quality beef chuck, as it has the right amount of marbling to become tender during the long cooking process. Avoid lean cuts, as they may dry out and become tough. Additionally, don’t rush the browning process; searing the beef and vegetables properly will add depth to the flavor of the final dish.

Another helpful tip is to allow the stew to cool completely after cooking, then refrigerate it overnight. The flavors will continue to develop, and the dish often tastes even better the next day. Just reheat gently on the stove before serving.

Storage and Reheating

Leftover Beef Bourguignon can be stored in an airtight container in the refrigerator for up to three days. The flavors continue to meld and improve, making it a great option for meal prep. You can also freeze it for longer storage; just ensure it is in a freezer-safe container and labeled with the date.

When reheating, do so slowly on the stovetop over low heat, adding a splash of beef broth or water if necessary to maintain the desired consistency. This ensures that the beef remains tender and the flavors are retained, allowing you to enjoy this classic dish even after the initial meal.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use other cuts like brisket or round, but chuck is recommended for its tenderness.

→ Is there a vegetarian version of this recipe?

Absolutely! Substitute the beef with hearty vegetables like mushrooms and lentils, and use vegetable broth.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I make this recipe in a slow cooker?

Yes, sear the beef and vegetables first, then transfer to a slow cooker along with the liquids and cook on low for 6-8 hours.