If you’ve ever dreamed of creating a dish that feels like a warm hug on a plate, this French Beef Bourguignon Recipe is exactly what you need. Rich, tender chunks of beef slowly braised in bold Burgundy wine, simmered with hearty vegetables and fragrant herbs, come together to deliver a deeply satisfying, soul-comforting stew. Whether you’re gathering around a table with loved ones or simply want to indulge in a timeless classic, this recipe promises layers of flavor that develop beautifully with each step, making every bite a celebration of traditional French cooking at home.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this French Beef Bourguignon Recipe lies in its simple, quality ingredients that each play a vital role in building its rich, luscious profile. From the buttery softness of the onions to the earthy depth of mushrooms, every component brings texture, color, and flavor that make this dish truly unforgettable.
- 3 1/2 lbs beef chuck, cut into 2″ pieces: The perfect cut for slow braising, becoming melt-in-your-mouth tender as it cooks.
- 4 tablespoons unsalted butter, divided: Adds richness and is used to sauté vegetables and brown the beef.
- 1 yellow onion, chopped: Provides a sweet, aromatic base for the stew.
- 3 large carrots, peeled and chopped: Adds natural sweetness and hearty texture.
- 5 garlic cloves, minced: Brings depth and a subtle kick of flavor.
- 2 tablespoons tomato paste: Helps to thicken and add a concentrated tomato flavor.
- 3 tablespoons all-purpose flour: Used to lightly coat the meat and thicken the sauce.
- 2 cups Burgundy wine or other bold red wine: The heart of the recipe, infusing the stew with complexity and richness.
- 2 cups beef stock: Enhances the meaty flavor and provides a savory base.
- 1 tablespoon Better than Bouillon beef bouillon: Intensifies the umami and depth.
- 2 sprigs fresh thyme: Adds an herbal note that complements the beef beautifully.
- 2 bay leaves: Contributes subtle warmth and earthy fragrance.
- 10 oz frozen pearl onions, defrosted and drained: Sweet and tender, they add lovely bursts of flavor.
- 16 oz cremini mushrooms, quartered: Bring an earthy, meaty texture that rounds out the stew.
- Kosher salt and freshly cracked pepper: Essential seasonings to balance and enhance all the flavors.
How to Make French Beef Bourguignon Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This temperature is just right for a slow braise that will tenderize the beef without drying it out. Taking this first step seriously sets the tone for the rest of the cooking process, ensuring that everything cooks evenly and perfectly.
Step 2: Sear the Beef
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. As it melts and sizzles, season your beef pieces generously with kosher salt and freshly cracked pepper. Sear the meat on all sides until beautifully browned—this step is where you develop deep, rich flavors thanks to the Maillard reaction. Afterward, remove the beef and set it aside to keep all those developed juices intact.
Step 3: Sauté the Aromatics
Add the remaining 2 tablespoons of butter into the pot and toss in your chopped onions and carrots. Cook them gently until they soften and start to sweeten, about 5 minutes. Then, stir in the minced garlic and tomato paste, cooking until the paste darkens slightly. These ingredients contribute essential layers of sweetness and depth to the stew’s flavor.
Step 4: Build the Sauce
Sprinkle the flour over the softened vegetables and stir for about a minute; this will help thicken the sauce later. Slowly pour in the Burgundy wine and beef stock, followed by the beef bouillon. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this is pure flavor gold. It’s amazing how these simple steps transform the sauce into something so savory and complex.
Step 5: Braise in the Oven
Return the seared beef to the Dutch oven, nestling the meat into the sauce. Add fresh thyme sprigs and bay leaves for an aromatic lift. Cover the pot and place it in the preheated oven, allowing the magic of slow braising to work its wonders over the next 2 1/2 hours. The beef absorbs all those wonderful flavors and becomes the tender star of the dish.
Step 6: Cook Mushrooms and Onions
While the beef is braising, take a moment to sauté the quartered cremini mushrooms in the remaining butter until they develop a golden-brown color. Then add the defrosted pearl onions, cooking all together until the onions caramelize slightly. These morsels add both texture and subtle sweetness that’s essential to the classic French Beef Bourguignon Recipe experience.
Step 7: Final Oven Bake
Once the beef has braised for 2 1/2 hours, add the mushrooms and onions to the pot. Return the Dutch oven, uncovered, to the oven for another 45 to 60 minutes. This finishing bake thickens the sauce even more and infuses the stew with a beautifully melded, robust flavor while ensuring every ingredient is tender and irresistible.
How to Serve French Beef Bourguignon Recipe
Garnishes
To serve, a sprinkle of freshly chopped parsley adds a vibrant pop of color and fresh herbaceousness that cuts through the richness. For an indulgent touch, a small pat of butter melted on top just before serving can elevate those deep, savory flavors and present a glossy finish.
Side Dishes
This stew is hearty enough to stand on its own, but pairing it with creamy mashed potatoes or buttered egg noodles makes for a comforting, complete meal. Crusty French bread is also a fantastic companion to soak up the luscious sauce—every bite becomes a little celebration.
Creative Ways to Present
If you want to impress guests or simply enjoy the dish in style, serve your French Beef Bourguignon Recipe in rustic individual ramekins or mini cocottes. Garnishing with extra thyme sprigs and a few pearl onions on top creates a charming, Instagram-worthy presentation that tastes as delightful as it looks.
Make Ahead and Storage
Storing Leftovers
Leftovers of this French Beef Bourguignon Recipe only get better after a day as the flavors continue to deepen in the fridge. Store the stew in an airtight container and keep it refrigerated for up to 3 days. Reheat gently to preserve the tender texture of the meat.
Freezing
This dish freezes wonderfully. Portion it into freezer-safe containers, making sure to leave some space for expansion, and store for up to 3 months. Thaw overnight in the fridge before reheating to enjoy that just-cooked richness.
Reheating
For the best results when reheating, warm your French Beef Bourguignon Recipe gently on the stovetop over low heat, stirring occasionally. This slow reheating helps maintain the tender beef and prevents the sauce from separating while reviving the dish’s luscious texture and aroma.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal because it becomes tender and flavorful when braised, you can also use brisket or short ribs for a similar effect. Just keep an eye on cooking times since different cuts may vary.
What can I substitute for Burgundy wine?
If Burgundy wine is hard to find, any full-bodied dry red wine like Pinot Noir or Merlot works well. Avoid sweet or overly fruity wines as they may alter the flavor balance of the stew.
Is it necessary to brown the beef?
Yes! Browning the beef adds crucial depth and richness to the stew. Skipping this step might result in a blander, less nuanced dish.
Can I make this recipe in a slow cooker?
You can adapt this recipe for a slow cooker by searing the beef and sautéing the vegetables first, then combining everything in the slow cooker and cooking on low for 7 to 8 hours. The gentle heat works well for tender beef and flavorful sauce development.
What should I do if the sauce is too thin?
If after cooking your sauce is not as thick as you’d like, simmer it uncovered on the stovetop to reduce it. Alternatively, mix a small amount of flour or cornstarch with water and stir it in to thicken quickly.
Final Thoughts
This French Beef Bourguignon Recipe is a treasure you’ll want to make again and again. Its rich sauce, tender beef, and perfect balance of flavors bring joy and warmth to any gathering or cozy dinner night. Don’t hesitate—gather your ingredients and dive into a dish that truly embodies the heart and soul of classic French cooking. Once you try it, it’s sure to become a beloved favorite in your kitchen.
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French Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: French
Description
French Beef Bourguignon is a classic French stew featuring tender beef chuck slow-braised in a rich Burgundy wine sauce with aromatic vegetables, mushrooms, and pearl onions. This hearty dish is perfect for a comforting meal, showcasing deep flavors developed through slow oven braising.
Ingredients
Beef and Main Ingredients
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt and freshly cracked pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising your stew.
- Sear the Beef: Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Season the beef pieces generously with kosher salt and freshly cracked pepper, then sear them on all sides until browned. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add the remaining 2 tablespoons of butter to the pot. Sauté the chopped onion and carrots until softened, approximately 5 minutes. Add minced garlic and tomato paste, cooking until the tomato paste darkens and develops flavor.
- Make the Roux and Deglaze: Stir in the flour and cook for 1 minute to form a roux. Gradually pour in the Burgundy wine, beef stock, and the beef bouillon paste while scraping the bottom of the pot to deglaze and incorporate browned bits.
- Braise the Beef: Return the seared beef pieces to the pot. Add the thyme sprigs and bay leaves. Cover the Dutch oven with a lid and place it in the preheated oven. Braise the mixture for 2 1/2 hours, allowing the beef to become tender and the flavors to meld.
- Sauté Mushrooms and Pearl Onions: Meanwhile, in a skillet, sauté the quartered cremini mushrooms in remaining butter until browned. Add the defrosted pearl onions and cook until they are caramelized and golden.
- Combine and Finish Baking: After the 2 1/2 hour braise, add the sautéed mushrooms and onions to the stew. Return the Dutch oven uncovered to the oven and bake for an additional 45-60 minutes, or until the beef is fork-tender and the sauce is beautifully reduced.
Notes
- Use Burgundy or a similarly bold red wine for authentic flavor; avoid cooking wines.
- Defrost frozen pearl onions thoroughly and drain before sautéing to prevent excess moisture.
- For richer flavor, allow the stew to rest for a few hours or overnight in the refrigerator before reheating and serving.
- If fresh thyme is unavailable, dried thyme (1 teaspoon) can be substituted.
- Serve with crusty French bread, mashed potatoes, or buttered noodles for a complete meal.
