A quintessential dish from French cuisine, Beef Bourguignon is a slow-simmered stew that transforms humble ingredients into an elegant, deeply flavorful meal. With tender beef, aromatic vegetables, and a luxurious red wine sauce, this hearty classic captures the essence of traditional French comfort food — both rustic and refined.
Why You’ll Love This Recipe
Beef Bourguignon is a timeless dish that offers complex flavor with simple techniques. The long, slow cooking process allows the beef to become incredibly tender while infusing the sauce with layers of rich, savory depth. Whether you’re preparing it for a cozy family dinner or a sophisticated gathering, this recipe delivers an impressive and satisfying result every time. Plus, the addition of bacon, mushrooms, and pearl onions gives it a beautiful variety of textures and flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2.5 lbs beef chuck, cut into large cubes
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups pearl onions, peeled
- 2 cups carrots, chopped
- 2 cups cremini mushrooms, halved
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- Salt and black pepper to taste
- Fresh chopped parsley, for garnish
Directions
- Preheat oven: Set the oven to 325°F (160°C).
- Cook the bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sear the beef: Pat the beef dry and season with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, sauté the chopped onion and garlic for 3–4 minutes. Stir in tomato paste and flour, cooking for another minute to build flavor and thicken the base.
- Deglaze and combine: Pour in the red wine, scraping up any browned bits from the bottom. Add the beef broth, thyme, bay leaves, beef, and bacon.
- Simmer and bake: Bring the mixture to a simmer, cover the pot, and transfer to the oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
- Prepare vegetables: In a skillet, sauté the pearl onions, carrots, and mushrooms until lightly browned. Add to the stew during the last 30 minutes of cooking.
- Finish and serve: Remove from the oven, discard the bay leaves, and let rest for 10 minutes. Adjust seasoning to taste. Garnish with fresh parsley before serving.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 30 minutes
Cook time: 3 hours
Total time: About 3.5 hours
Variations
- No alcohol version: Substitute wine with additional beef broth and a splash of balsamic vinegar for acidity.
- Make it in a slow cooker: After searing and deglazing, transfer everything to a slow cooker and cook on low for 7–8 hours.
- Add potatoes: Add waxy potatoes to the stew during the last hour for a one-pot meal.
- Use different mushrooms: Try shiitake or oyster mushrooms for a more earthy flavor.
- Add a splash of brandy: For extra depth, deglaze the pan with a small amount of brandy before adding the wine.
Storage/Reheating
Beef Bourguignon stores exceptionally well and often tastes better the next day as the flavors develop further.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months in freezer-safe containers.
Reheat: Gently reheat on the stovetop over medium-low heat or in the oven at 300°F (150°C) until warmed through. Add a splash of broth or water if needed.
FAQs
What cut of beef is best for Bourguignon?
Beef chuck is ideal due to its marbling and ability to become tender during long cooking. Brisket or stewing beef are also good alternatives.
Can I make this dish without wine?
Yes. Replace the wine with extra beef broth and a tablespoon of vinegar or lemon juice for acidity.
Do I need to marinate the beef beforehand?
Marinating is optional. While some traditional recipes marinate the beef in wine overnight, this version builds flavor during cooking.
What wine is best for this recipe?
A dry red wine like Burgundy or Pinot Noir is traditional. Choose a wine you enjoy drinking for the best flavor.
How do I peel pearl onions easily?
Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.
Can I make it in advance?
Absolutely. This dish improves in flavor over time. Prepare it a day ahead and reheat gently before serving.
What can I serve with Beef Bourguignon?
Mashed potatoes, crusty French bread, buttered noodles, or creamy polenta are excellent pairings.
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture and flavor. Canned mushrooms tend to become too soft in stews.
How thick should the sauce be?
The sauce should be rich and slightly thickened. If it’s too thin, simmer uncovered for 10–15 minutes on the stovetop after baking.
Is it necessary to use a Dutch oven?
A Dutch oven is ideal for even heat distribution, but any oven-safe heavy-bottomed pot with a lid will work.
Conclusion
Classic French Beef Bourguignon is the epitome of slow-cooked comfort food with a refined twist. Rich, tender, and deeply flavorful, it’s a dish that brings warmth to the table and leaves a lasting impression. Whether you’re recreating a French bistro experience at home or simply seeking a hearty meal for colder evenings, this stew offers timeless satisfaction with every spoonful.
Print
Classic French Beef Bourguignon
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Halal
Description
Un ragoût de bœuf français mijoté lentement composé de tendres morceaux de bœuf, d’oignons grelots, de carottes et de champignons dans une riche sauce au vin rouge – un plat réconfortant élevé au niveau gastronomique.
Ingredients
- 2,5 lb de bœuf coupé en gros cubes
- 1 cuillère à soupe d’huile d’olive
- 6 tranches de bacon, hachées
- 2 tasses de vin rouge (Bourgogne ou Pinot Noir)
- 2 tasses de bouillon de bœuf
- 2 cuillères à soupe de concentré de tomates
- 2 cuillères à soupe de farine tout usage
- 1 oignon haché
- 3 gousses d’ail hachées
- 2 tasses d’oignons perlés, pelés
- 2 tasses de carottes, hachées
- 2 tasses de champignons cremini, coupés en deux
- 2 cuillères à café de feuilles de thym frais (ou 1 cuillère à café séchées)
- 2 feuilles de laurier
- Sel et poivre noir au goût
- Persil frais haché, pour la garniture
Instructions
- Préchauffer le four à 325°F (160°C).
- Dans une grande cocotte, faire cuire le bacon haché à feu moyen jusqu’à ce qu’il soit croustillant. Retirer et réserver, en laissant le gras dans la cocotte.
- Séchez les cubes de bœuf avec du papier absorbant, salez et poivrez, puis saisissez-les par lots jusqu’à ce qu’ils soient dorés de tous côtés. Retirez-les et réservez.
- Dans la même casserole, faire revenir l’oignon et l’ail pendant 3 à 4 minutes. Incorporer le concentré de tomates et la farine, puis poursuivre la cuisson une minute.
- Déglacer au vin rouge en grattant le fond de la casserole. Ajouter le bouillon de bœuf, le thym, les feuilles de laurier, puis remettre le bœuf et le bacon dans la casserole.
- Porter à frémissement, couvrir et enfourner. Cuire au four pendant 2,5 à 3 heures, ou jusqu’à ce que le bœuf soit tendre à la fourchette.
- Dans une poêle séparée, faire revenir les oignons grelots, les carottes et les champignons dans un peu d’huile jusqu’à ce qu’ils soient légèrement dorés. Les ajouter au ragoût pendant les 30 dernières minutes de cuisson.
- Retirer du four, jeter les feuilles de laurier, rectifier l’assaisonnement et laisser reposer 10 minutes avant de servir.
- Garnir de persil frais et servir chaud avec de la purée de pommes de terre, du pain croustillant ou des nouilles au beurre.
Notes
- Utilisez un vin rouge de bonne qualité que vous aimeriez boire pour une meilleure saveur.
- Laisser reposer le ragoût avant de servir permet aux saveurs de se mélanger.
- Ce plat est encore meilleur le lendemain : pensez à le préparer à l’avance.
- Retirez l’excédent de graisse du bœuf pour obtenir un ragoût moins gras.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 115mg
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