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Dinner / Beef Bourguignon: The Ultimate Guide to Making Classic French Stew

Beef Bourguignon: The Ultimate Guide to Making Classic French Stew

July 2, 2025 by ChloeDinner

Beef Bourguignon, a name that rolls off the tongue as elegantly as the rich, savory flavors dance across your palate. Have you ever craved a dish that embodies comfort, sophistication, and a touch of rustic charm all in one? Then look no further! This classic French stew, braised to perfection in a robust red wine sauce, is guaranteed to warm you from the inside out and impress even the most discerning food critic.

Originating from the Burgundy region of France, Beef Bourguignon was initially a peasant dish, a way to tenderize tougher cuts of beef using the region’s famed red wine. Over time, it evolved into a culinary masterpiece, elevated by Julia Child in her iconic cookbook, “Mastering the Art of French Cooking,” bringing this delectable stew into homes around the world.

What makes Beef Bourguignon so universally loved? It’s the symphony of flavors, the melt-in-your-mouth tenderness of the beef, and the deep, complex sauce that’s both hearty and refined. The combination of earthy mushrooms, smoky bacon, and aromatic vegetables, all simmered in a luscious red wine reduction, creates an unforgettable culinary experience. Plus, it’s a fantastic make-ahead dish, perfect for entertaining or simply enjoying a cozy night in. So, let’s embark on a culinary journey and create a Beef Bourguignon that will become a cherished staple in your kitchen!

Beef Bourguignon this Recipe

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 bottle (750ml) dry red wine, preferably Burgundy
  • 1 bouquet garni (thyme, parsley, bay leaf tied together with kitchen twine)
  • 1 lb cremini mushrooms, quartered
  • 1/2 lb pearl onions, peeled
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley, for garnish

Preparing the Beef:

  1. First, we need to get our beef ready. Pat the beef cubes dry with paper towels. This is crucial for getting a good sear.
  2. In a large bowl, toss the beef with the flour, salt, and pepper until the beef is evenly coated. Make sure every piece gets a little love!

Searing the Beef:

  1. Now, let’s get that beautiful sear! Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want the pot to be nice and hot before adding the beef.
  2. Working in batches (don’t overcrowd the pot!), sear the beef on all sides until browned. This usually takes about 2-3 minutes per side. Searing the beef is important because it creates a rich, flavorful crust that will add depth to the final dish. Remove the seared beef from the pot and set aside.

Sautéing the Vegetables:

  1. Time for the veggies! Add the remaining 2 tablespoons of olive oil to the Dutch oven. Reduce the heat to medium.
  2. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. This step is important because it builds the flavor base for the entire dish.
  3. Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant. The tomato paste adds a touch of sweetness and umami to the bourguignon.

Bringing it all Together:

  1. Return the seared beef to the Dutch oven with the vegetables.
  2. Pour in the beef broth and red wine. Make sure the beef is mostly submerged in the liquid.
  3. Add the bouquet garni to the pot. This little bundle of herbs will infuse the stew with a wonderful aroma.
  4. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will become! I often let mine go for 4 hours.

Preparing the Mushrooms and Pearl Onions:

  1. While the beef is simmering, let’s prepare the mushrooms and pearl onions. In a large skillet, melt the butter over medium heat.
  2. Add the quartered cremini mushrooms and cook, stirring occasionally, until they are browned and softened, about 8-10 minutes.
  3. Add the peeled pearl onions to the skillet and cook, stirring occasionally, until they are golden brown and softened, about 10-12 minutes. The mushrooms and onions add a lovely earthy sweetness to the dish.

Finishing the Beef Bourguignon:

  1. After the beef has simmered for at least 3 hours, remove the bouquet garni from the pot and discard it.
  2. Add the cooked mushrooms and pearl onions to the Dutch oven and stir to combine.
  3. Continue to simmer the beef bourguignon for another 30 minutes, allowing the flavors to meld together.
  4. Taste and adjust the seasoning as needed. You may want to add a little more salt and pepper to taste.

Serving:

  1. Ladle the beef bourguignon into bowls and garnish with chopped fresh parsley.
  2. Serve hot with mashed potatoes, egg noodles, or crusty bread for soaking up all that delicious sauce.

Tips for the Best Beef Bourguignon:

  • Choose the right cut of beef: Beef chuck is the best choice for beef bourguignon because it has a good amount of marbling, which will keep the beef moist and tender during the long cooking process.
  • Don’t skip the searing: Searing the beef is essential for developing a rich, flavorful crust. Make sure to sear the beef in batches to avoid overcrowding the pot.
  • Use a good quality red wine: The wine is a key ingredient in beef bourguignon, so it’s important to use a good quality dry red wine. Burgundy is the traditional choice, but you can also use a Pinot Noir or Cabernet Sauvignon.
  • Simmer for a long time: The longer the beef bourguignon simmers, the more flavorful it will become. I recommend simmering it for at least 3 hours, or even longer if you have the time.
  • Don’t be afraid to experiment: Feel free to add other vegetables to your beef bourguignon, such as parsnips, turnips, or potatoes. You can also add a splash of brandy or cognac for extra flavor.
Make Ahead Instructions:

Beef Bourguignon is a fantastic make-ahead dish! In fact, it often tastes even better the next day after the flavors have had time to meld together. To make it ahead, follow the recipe through step 10. Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When you’re ready to serve, reheat the stew over medium heat, stirring occasionally, until heated through. Then, continue with step 11 and serve as directed.

Freezing Instructions:

Beef Bourguignon also freezes well. Let the stew cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. When you’re ready to serve, thaw the stew in the refrigerator overnight. Reheat the stew over medium heat, stirring occasionally, until heated through. Then, continue with step 11 and serve as directed.

Serving Suggestions:
  • Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to beef bourguignon.
  • Egg Noodles: Egg noodles are another great option for soaking up the delicious sauce.
  • Crusty Bread: A loaf of crusty bread is perfect for mopping up every last drop of the sauce.
  • Polenta: Creamy polenta is a delicious and comforting side dish that pairs well with beef bourguignon.
  • Rice: Steamed rice is a simple and versatile side dish that can be served with beef bourguignon.
Wine Pairing Suggestions:
  • Burgundy: A Burgundy wine is the classic pairing for beef bourguignon. Look for a Pinot Noir from the Burgundy region of France.
  • Pinot Noir: A Pinot Noir from California or Oregon is another great option.
  • Beaujolais: A Beaujolais wine is a lighter-bodied red wine that pairs well with beef bourguignon.
  • Côtes du Rhône: A Côtes du Rhône wine is a blend of red grapes from the Rhône Valley in France.
  • Cabernet Sauvignon: A Cabernet Sauvignon can also work, especially if it’s not too heavy or tannic.

Beef Bourguignon

Conclusion:

This isn’t just another recipe; it’s an invitation to experience the rich, comforting flavors of classic French cuisine right in your own kitchen. I truly believe that this Beef Bourguignon recipe is a must-try for anyone who appreciates a deeply satisfying and flavorful meal. From the tender, melt-in-your-mouth beef to the earthy mushrooms and the robust red wine sauce, every element works in perfect harmony to create a culinary masterpiece.

But why is this particular recipe so special? It’s all about the depth of flavor. The slow braising process allows the beef to become incredibly tender, while the combination of aromatics, vegetables, and, of course, the red wine, creates a sauce that is both complex and incredibly comforting. It’s the kind of dish that warms you from the inside out, perfect for a cozy night in or a special occasion.

And the best part? It’s surprisingly achievable! While it does require some time and patience, the steps are straightforward, and the results are well worth the effort. I’ve broken down the process into manageable steps, so even if you’re not a seasoned chef, you can confidently create a restaurant-quality Beef Bourguignon.

Now, let’s talk about serving suggestions and variations. Traditionally, Beef Bourguignon is served over creamy mashed potatoes, which provide the perfect canvas for soaking up all that delicious sauce. However, you could also serve it with egg noodles, polenta, or even crusty bread for dipping. For a lighter option, consider serving it alongside a simple green salad.

Looking to add your own personal touch? Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would all work beautifully. You could also add a touch of smoked bacon or pancetta for an extra layer of smoky flavor. If you prefer a slightly sweeter sauce, a teaspoon of brown sugar or honey can do the trick.

For a vegetarian twist, you can substitute the beef with hearty mushrooms like portobello or a combination of root vegetables like carrots, parsnips, and potatoes. Just be sure to adjust the cooking time accordingly.

I’m so excited for you to try this recipe and experience the magic of Beef Bourguignon for yourself. Don’t be intimidated by the name; it’s a dish that’s meant to be enjoyed and shared.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So, go ahead, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise, you won’t be disappointed. Happy cooking!


Beef Bourguignon: The Ultimate Guide to Making Classic French Stew

Tender beef simmered in red wine with mushrooms and pearl onions. A rich and flavorful stew perfect for a cozy night.

Prep Time30 minutes
Cook Time210 minutes
Total Time240 minutes
Category: Dinner
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 bottle (750ml) dry red wine, preferably Burgundy
  • 1 bouquet garni (thyme, parsley, bay leaf tied together with kitchen twine)
  • 1 lb cremini mushrooms, quartered
  • 1/2 lb pearl onions, peeled
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches (don’t overcrowd the pot!), sear the beef on all sides until browned (2-3 minutes per side). Remove the seared beef from the pot and set aside.
  3. Add the remaining 2 tablespoons of olive oil to the Dutch oven. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened (8-10 minutes). Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant.
  4. Return the seared beef to the Dutch oven with the vegetables. Pour in the beef broth and red wine. Add the bouquet garni to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or until the beef is very tender.
  5. While the beef is simmering, melt the butter in a large skillet over medium heat. Add the quartered cremini mushrooms and cook, stirring occasionally, until they are browned and softened (8-10 minutes). Add the peeled pearl onions to the skillet and cook, stirring occasionally, until they are golden brown and softened (10-12 minutes).
  6. After the beef has simmered for at least 3 hours, remove the bouquet garni from the pot and discard it. Add the cooked mushrooms and pearl onions to the Dutch oven and stir to combine. Continue to simmer the beef bourguignon for another 30 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
  7. Ladle the beef bourguignon into bowls and garnish with chopped fresh parsley. Serve hot with mashed potatoes, egg noodles, or crusty bread.

Notes

  • Choose the right cut of beef: Beef chuck is the best choice for beef bourguignon because it has a good amount of marbling, which will keep the beef moist and tender during the long cooking process.
  • Don’t skip the searing: Searing the beef is essential for developing a rich, flavorful crust. Make sure to sear the beef in batches to avoid overcrowding the pot.
  • Use a good quality red wine: The wine is a key ingredient in beef bourguignon, so it’s important to use a good quality dry red wine. Burgundy is the traditional choice, but you can also use a Pinot Noir or Cabernet Sauvignon.
  • Simmer for a long time: The longer the beef bourguignon simmers, the more flavorful it will become. I recommend simmering it for at least 3 hours, or even longer if you have the time.
  • Don’t be afraid to experiment: Feel free to add other vegetables to your beef bourguignon, such as parsnips, turnips, or potatoes. You can also add a splash of brandy or cognac for extra flavor.
  • Make Ahead Instructions: Beef Bourguignon is a fantastic make-ahead dish! In fact, it often tastes even better the next day after the flavors have had time to meld together. To make it ahead, follow the recipe through step 10. Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When you’re ready to serve, reheat the stew over medium heat, stirring occasionally, until heated through. Then, continue with step 11 and serve as directed.
  • Freezing Instructions: Beef Bourguignon also freezes well. Let the stew cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. When you’re ready to serve, thaw the stew in the refrigerator overnight. Reheat the stew over medium heat, stirring occasionally, until heated through. Then, continue with step 11 and serve as directed.

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