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Boeuf Bourguignon

Boeuf Bourguignon is a timeless French dish that transforms simple ingredients into an elegant and deeply satisfying meal. Chunks of beef are gently slow-cooked in red wine alongside aromatic vegetables, mushrooms, and herbs, allowing the flavors to develop into a rich, velvety sauce. This hearty stew is a true expression of classic French comfort food, ideal for leisurely dinners, gatherings with loved ones, and make-ahead meals that become even more flavorful over time.

Prep Time 2 hrs
Cook Time 45 mins
Rest Time 10 mins
Total Time 2 hrs 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Dietary: Contains Alcohol, Contains Meat, Gluten (from flour)
Description

This classic French beef stew made by slowly braising tender beef in red wine with carrots, onions, mushrooms, and herbs. Rich, comforting, and full of deep flavor, this traditional dish is perfect for a cozy family dinner or special occasion and tastes even better the next day.

Boeuf Bourguignon
    Beef & Base
  • 2 lb beef chuck (900 g)
  • 1½ tsp salt (plus more to taste)
  • ¾ tsp black pepper
  • 2½ tbsp all-purpose flour
  • 1½ tbsp tomato paste
  • 1½ tbsp olive oil
  • 3 oz bacon or pancetta, diced (85 g)
    • Vegetables & Aromatics
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced into ½-inch (1 cm pieces)
  • 3 garlic cloves, minced
    • Braising Liquid
  • 2½ cups dry red wine (Pinot Noir or Burgundy-style) (600 ml)
  • 1½ cups beef stock (low-sodium) (360 ml)
  • 1 tbsp brandy or cognac (optional)
    • Herbs
  • 1 bay leaf
  • ¾ tsp dried thyme (or 2–3 fresh sprigs)
  • 1 tbsp fresh parsley, finely chopped (for garnish)
    • Mushrooms & Pearl Onions
  • 10 oz mushrooms, halved (280 g)
  • 7 oz pearl onions (frozen or fresh) (200 g)
  • 1½ tbsp unsalted butter
  • 1 tbsp olive oil
Boeuf Bourguignon
    Step-by-Step Instructions
  1. 1
    Prepare the beef

    • Pat the beef dry with paper towels.

    • Season with salt and pepper.

    • Toss with flour until lightly coated.

  2. 2
    Cook the baconHeat a Dutch oven over medium heat. Add bacon and cook until golden and the fat renders (5–7 minutes). Remove bacon and set aside, leaving fat in the pot.
  3. 3
    Brown the beef

    • Add olive oil if needed.

    • Brown beef in small batches, about 3–4 minutes per side.

    • Do not overcrowd.

    • Transfer browned beef to a plate.

  4. 4
    Cook onion & carrots

    • Add onion and carrots to the pot.

    • Cook 6–8 minutes until softened and lightly golden.

    • Add garlic and cook 30 seconds.

    • Stir in tomato paste and cook 1 minute.

  5. 5
    Deglaze with wine

    • Pour in ½ cup wine, scraping up browned bits.

    • Add remaining wine, beef stock, and brandy (optional).

  6. 6
    Add herbs & beef

    • Return beef and bacon to the pot.

    • Add bay leaf and thyme.

    • Bring to a gentle simmer.

  7. 7
    Braise

    Oven method (recommended):

    • Preheat oven to 325°F (163°C).

    • Cover pot and braise for 2–2¼ hours, until beef is fork-tender.

    Stovetop option:
    Simmer very gently, covered, stirring occasionally.

  8. 8
    Cook mushrooms & pearl onions separately

    About 30 minutes before stew is done:

    • Heat butter + olive oil in a skillet.

    • Brown mushrooms (6–7 minutes).

    • Add pearl onions and cook until lightly golden (5–7 minutes).

    • Season lightly with salt and pepper.

  9. 9
    Finish the stew

    • Remove bay leaf and thyme sprigs.

    • Stir mushrooms and onions into the stew.

    • Simmer uncovered 10–15 minutes to thicken.

    Adjust consistency if needed:

    • Too thin → simmer longer

    • Too thick → add a splash of stock

  10. 10
    Serve

    • Taste and adjust seasoning.

    • Garnish with fresh parsley.

  11. 11
    Best Side Dishes

    • Creamy mashed potatoes

    • Buttered egg noodles

    • Crusty French bread

    • Roasted potatoes or rice

  12. 12
    Storage

    • Refrigerate up to 4 days

    • Freeze up to 3 months

    • Tastes even better the next day

Nutrition Facts

Servings 4

Amount Per Serving
Calories 600kcal
% Daily Value *
Total Fat 38g59%
Saturated Fat 14g70%
Trans Fat 0.8g
Cholesterol 155mg52%
Sodium 780mg33%
Potassium 1050mg30%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Sugars 6g
Protein 45g90%
Vitamin A 5200 IU
Vitamin C 8 mg
Calcium 80 mg
Iron 6.5 mg
Vitamin D 30 IU
Vitamin E 2.5 IU
Vitamin K 30 mcg
Thiamin 0.25 mg
Riboflavin 0.4 mg
Niacin 9 mg
Vitamin B6 0.8 mg
Folate 55 mcg
Vitamin B12 4.5 mcg
Biotin 10 mcg
Pantothenic Acid 2.5 mg
Phosphorus 420 mg
Iodine 18 mcg
Magnesium 60 mg
Zinc 7 mg
Selenium 38 mcg
Copper 0.4 mg
Manganese 0.6 mg
Chromium 6 mcg
Molybdenum 45 mcg
Chloride 900 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.lifeandrecipes.com/recipe/boeuf-bourguignon/