Classic French Beef Bourguignon

Name: Classic French Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1 bottle (750ml) red wine (preferably Burgundy); 2 cups beef broth; 4 slices bacon, diced; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, sliced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 bouquet garni (thyme, bay leaf, parsley); 8 oz pearl onions, peeled; 8 oz mushrooms, quartered; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

Classic French Beef Bourguignon is a hearty, slow-cooked beef stew that showcases the rich flavors of red wine and fresh herbs, perfect for a comforting meal.

Created by

Sabrina Holt

Last updated on 2025-12-18T15:28:30.348Z

This Classic French Beef Bourguignon recipe is a time-honored dish that brings together the best of French cuisine. Perfect for gatherings or a cozy night in, the tender beef is infused with the deep flavors of red wine and aromatic herbs, making it a true classic!

        Why You Will Love This Recipe
        Tender beef slowly braised to perfection
Rich, complex flavors from quality red wine
A classic dish that impresses at dinner parties

      

The History of Beef Bourguignon

Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French dish that originates from the Burgundy region. This hearty stew has been enjoyed for centuries, with its roots tracing back to rustic cooking methods used by local farmers. Traditionally, the dish was a way to tenderize tougher cuts of beef, which were slow-cooked in red wine—a staple in Burgundy. Over time, it evolved into a sophisticated meal that showcases the region's culinary heritage.

The preparation of Beef Bourguignon reflects the essence of French cuisine: using quality ingredients and taking the time to develop rich flavors. The dish gained widespread popularity in the mid-20th century, especially after Julia Child introduced it to American audiences in her cookbook, 'Mastering the Art of French Cooking.' Today, it remains a beloved recipe that brings warmth and comfort to dinner tables around the world.

Choosing the Right Ingredients

To achieve the best flavor in your Beef Bourguignon, selecting high-quality ingredients is essential. Start with a good cut of beef, such as chuck roast, which becomes tender and flavorful when slow-cooked. Burgundy wine is recommended for authenticity, but any full-bodied red wine will suffice. Look for a wine that you enjoy drinking, as the flavors will concentrate during cooking.

Don't overlook the importance of fresh vegetables and herbs. Onions, carrots, and mushrooms add depth to the dish, while a bouquet garni of thyme, bay leaf, and parsley infuses the stew with aromatic notes. Using fresh ingredients not only enhances the taste but also contributes to the overall presentation of this stunning dish.

Tips for Perfecting Your Beef Bourguignon

One key tip for a successful Beef Bourguignon is to allow ample marinating time for the beef. Marinating overnight helps to tenderize the meat and infuse it with the flavors of wine and herbs. If you're short on time, aim for at least two hours, but remember that patience pays off in terms of flavor.

Another important step is to brown the beef in batches rather than overcrowding the pot. This ensures that the meat sears properly, creating a rich depth of flavor that elevates your stew. Lastly, don’t rush the slow cooking process; letting the stew simmer for a few hours allows the ingredients to meld beautifully, resulting in a dish that is both comforting and complex.

Ingredients

Beef Bourguignon Ingredients

2 lbs beef chuck, cut into 2-inch cubes
1 bottle (750ml) red wine (preferably Burgundy)
2 cups beef broth
4 slices bacon, diced
2 tablespoons olive oil
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
8 oz pearl onions, peeled
8 oz mushrooms, quartered
Salt and pepper to taste
Fresh parsley for garnish

Ensure all ingredients are fresh for the best flavor!

Instructions

Marinate the Beef

In a large bowl, combine the beef cubes with the red wine. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Bacon and Vegetables

In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot. Add olive oil if necessary.

Brown the Beef

Remove the beef from the marinade (reserve the marinade) and pat dry. In batches, brown the beef on all sides in the hot pot. Set aside.

Sauté the Vegetables

Add the chopped onion and sliced carrots to the pot, cooking until softened. Stir in the garlic and cook for an additional minute.

Combine Ingredients

Return the beef and bacon to the pot. Stir in the tomato paste, reserved marinade, and beef broth. Add the bouquet garni, pearl onions, and mushrooms. Bring to a simmer.

Slow Cook

Cover the pot and reduce the heat to low. Cook for about 2 to 3 hours, or until the beef is tender.

Serve

Remove the bouquet garni, season with salt and pepper, and garnish with fresh parsley before serving.

Serve with crusty bread or over mashed potatoes for a complete meal!

Serving Suggestions

Beef Bourguignon is a versatile dish that pairs well with a variety of sides. Classic accompaniments include creamy mashed potatoes, crusty French bread, or buttered noodles. These options help soak up the rich sauce and enhance the overall dining experience.

For a lighter touch, consider serving it alongside a fresh green salad, dressed simply with olive oil and vinegar. The crispness of the salad contrasts beautifully with the hearty stew, making for a well-rounded meal that is satisfying yet balanced.

Storing and Reheating

Leftover Beef Bourguignon can be stored in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, often tasting even better the next day. To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally until heated through.

If you want to store it for a longer period, Beef Bourguignon freezes well. Portion it into freezer-safe containers and freeze for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat as mentioned above, ensuring you have a comforting meal ready at a moment's notice.

Wine Pairing Recommendations

When it comes to pairing wine with Beef Bourguignon, sticking with the theme of the dish is a great approach. A good Burgundy wine is ideal, but any full-bodied red, such as a Cabernet Sauvignon or Merlot, will complement the flavors beautifully. The tannins in these wines match well with the richness of the beef.

For a more adventurous pairing, consider a robust Syrah or a spicy Zinfandel. These wines can add an exciting layer of flavor to your meal. Whichever you choose, serve the wine at a slightly cooler than room temperature to enhance the tasting experience alongside this classic French dish.

Questions About Recipes

→ Can I make this dish in a slow cooker?

Yes, you can transfer the ingredients to a slow cooker after browning the meat and cook on low for 6-8 hours.

→ What type of wine is best for Beef Bourguignon?

A good quality red wine like Burgundy or Pinot Noir works best for this dish.

→ Is it necessary to marinate the beef?

While not strictly necessary, marinating the beef enhances its flavor and tenderness.

→ Can I freeze Beef Bourguignon?

Yes, this dish freezes well. Just let it cool completely before transferring to an airtight container.