If you’re craving a cozy, rich, and deeply flavorful dish that feels like a hug on a plate, you’re in the right place. This French Beef Bourguignon Recipe is one of my absolute favorites to make when I want to impress without stressing. It’s that perfect balance of tender, slow-cooked beef with vibrant herbs and a luscious wine-infused sauce that will have you coming back for seconds. Trust me, once you try it, you’ll want to make it your go-to for special dinners and chilly evenings alike.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Slow-cooked beef melts in your mouth with a rich, savory sauce.
- Authentic French Flair: Classic ingredients and techniques make it an impressive traditional dish.
- Perfect for Entertaining: Preps ahead beautifully and makes your kitchen smell amazing.
- Flexible and Customizable: Easy to tweak with your favorite veggies and garnishes for a twist.
Ingredients & Why They Work
The magic of this French Beef Bourguignon Recipe really comes together with quality ingredients that complement each other perfectly. You’ll want a good chuck roast for that melt-in-your-mouth texture, a rich red wine to deepen the flavors, and fresh herbs to brighten things up. Grab ingredients that feel fresh and robust – it makes all the difference in slow-cooking dishes.
- Bacon or salt pork: Adds that smoky, rich flavor and renders fat to sear the beef without extra oil.
- Chuck roast: The perfect cut for slow-cooking—tough enough to break down into tender pieces packed with beefy flavor.
- Butter and flour: Coats the beef and helps create that signature thickened sauce.
- Onions and carrots: The base aromatics that soften and sweeten during the long simmer.
- Garlic: Brings a subtle warmth and depth—don’t let it burn though!
- Red wine: The heart of the dish—choose a dry, full-bodied wine you’ll love sipping on.
- Beef bone broth: Elevates richness and adds umami to the sauce.
- Tomato paste: Balances acidity and adds depth of flavor.
- Fresh herbs (parsley, thyme, bay leaves): Infuse the stew with fragrance and freshness.
- Pearl onions: Sweet burst of flavor and texture in the garnish.
- Mushrooms: Earthy, meaty mushrooms sautéed separately to keep their texture intact.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
This French Beef Bourguignon Recipe is wonderfully versatile. I always recommend starting with the classic and then adjusting to your taste or what’s on hand. Don’t be shy about adding your own flair—it’s your kitchen, after all!
- Variation for Veggies: I like swapping carrots for parsnips sometimes, which adds a lovely sweetness and different texture.
- Red Wine Swap: Feel free to experiment with Pinot Noir or a Bordeaux blend—I’ve found it changes the flavor subtly but beautifully.
- Vegetarian Version: You can use hearty mushrooms and vegetable broth to replicate a meat-free bourguignon—super satisfying!
- Make It Gluten-Free: Swap all-purpose flour for a gluten-free flour blend when coating the beef, and you’re good to go.
Step-by-Step: How I Make French Beef Bourguignon Recipe
Step 1: Render the Bacon or Salt Pork for Maximum Flavor
Start by cutting your bacon into 1-inch pieces and slowly cooking them over medium heat in a large, heavy pot (I prefer enameled cast iron—it’s a game changer for slow-cooked stews). Don’t overcook the bacon; once it’s crisp and the fat has rendered, take it out and leave all that flavorful grease behind to brown the beef. If using salt pork, cut the rind off first (you’ll use it later) and brown the strips in the same way, ensuring you keep the rendered fat in the pot. Pro tip: this fat is your secret weapon for the perfect sear and base flavor.
Step 2: Sear the Beef Till It’s Beautifully Browned
Pat the chopped chuck roast dry with paper towels—dry meat browns better! Season generously with salt and pepper. Heat the bacon fat until shimmering, then add beef pieces in batches, leaving enough space so they don’t steam. Let each piece brown for 1-2 minutes per side without moving it around too much. This part is crucial—deep browning means flavor. When all beef is seared, add it back to the pot with the bacon or salt pork fat.
Step 3: Flour, Butter, and Build the Base Sauce
To thicken your bourguignon, melt a tablespoon of butter, then sprinkle the flour over the beef, stirring gently to coat every piece. Let it cook for 1-2 minutes to get rid of that raw flour taste. This step might feel a little fussy, but it makes the sauce beautifully velvety and rich.
Step 4: Sauté the Veggies and Reduce the Wine
In a separate pan, heat olive oil and sauté chopped onions and carrots to tender crispness, letting them brown slightly for sweetness. Add garlic last—don’t let it burn! Set veggies aside. Then pour in your red wine and bring it to a boil, scraping up those yummy browned bits from the pan. Simmer until reduced by about one cup, concentrating the flavor before adding it to your beef pot.
Step 5: Combine, Season, and Slow Cook in the Oven
Pour the reduced wine over the beef, then add enough beef broth to nearly cover the meat. Stir in tomato paste, fresh parsley, thyme, bay leaves, and, if you’ve saved the salt pork rind, toss that in too. Bring it all to a gentle simmer on the stove, cover, and transfer to a 300°F oven. Let it cook for 1.5 hours—this slow heat turns the beef tender and infuses the whole pot.
Step 6: Add Carrots Halfway Through
After the first hour and a half, add the sautéed carrots and onions back into the pot, stir, and return the covered pot to the oven for an additional 60-90 minutes. This timing keeps the carrots from turning to mush and balances texture beautifully.
Step 7: Prepare Pearl Onions and Mushrooms Separately
While the stew simmers, toss your frozen pearl onions in a pan with water, butter, and salt. Boil, then simmer until the water evaporates, finishing by sautéing the onions in butter until golden. For mushrooms, clean and dry them well, then sauté in batches with butter and olive oil until they brown nicely. This layered cooking keeps textures perfect and adds those classic bourguignon elements that make each bite special.
Step 8: Final Seasoning and Serving
Check the beef after 2.5 to 3 hours—it should be fork-tender and falling apart. Taste your sauce; if it’s a little thin, strain the meat and veggies out, simmer the sauce until it thickens, then return everything back to the pot along with the pearl onions and mushrooms. Season with salt and pepper to your liking, then serve hot over creamy mashed potatoes or buttered egg noodles. Pure bliss in every bite!
Pro Tips for Making French Beef Bourguignon Recipe
- Pat the Beef Dry: Moisture prevents browning, so drying the meat ensures you get those gorgeous caramelized edges.
- Brown in Batches: Crowding the pan causes steaming, so give each piece room for a rich sear.
- Sauté Mushrooms Separately: It’s fussy but worth it—browning mushrooms in batches keeps them from turning soggy.
- Don’t Rush the Simmer: Low and slow is the name of the game to tenderize beef and develop complex flavors.
How to Serve French Beef Bourguignon Recipe
Garnishes
I always finish my French Beef Bourguignon with the lovingly prepared pearl onions and mushrooms. Their tender, sweet notes and earthy bite create a perfect contrast to the rich stew. A sprinkle of fresh parsley on top adds a pop of color and freshness that brightens every spoonful.
Side Dishes
Mashed potatoes are my go-to—they soak up every drop of that flavorful sauce. Buttered egg noodles also work beautifully, and sometimes I go with crusty French bread for sopping up extra sauce (because who wants to waste any!). A simple green salad on the side keeps things balanced.
Creative Ways to Present
For special dinners, I love serving this stew in individual mini Dutch ovens or ramekins—fancy, yet cozy. Using a cast iron skillet right to the table adds rustic charm. Garnishing with fresh thyme springs gives it that “just-picked” look that guests always admire.
Make Ahead and Storage
Storing Leftovers
Leftover French Beef Bourguignon tastes even better the next day after the flavors have fully melded. Store it in an airtight container in the fridge for up to 3 days. When you open it next, the meat will be tender and the sauce wonderfully rich.
Freezing
I’ve frozen this stew many times with great results. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. It’s perfect for prepping ahead or saving for a comforting meal later. Just thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in a pot over low heat, stirring occasionally to prevent scorching. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up. Avoid microwaving if you can—it’s all about preserving that luscious texture.
FAQs
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Can I make French Beef Bourguignon in a slow cooker?
Absolutely! After searing the beef and preparing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Just add the pearl onions and mushrooms in the last hour to keep their texture intact.
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What type of wine is best for French Beef Bourguignon Recipe?
A dry, full-bodied red like Burgundy, Pinot Noir, or a robust Merlot works best. The wine’s flavor deeply infuses the beef and sauce, so pick one you’d enjoy drinking.
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Can I skip the bacon or salt pork?
You can, but the bacon or salt pork adds an essential smoky depth and fat to sear the beef in, which really builds flavor. If skipping, add a bit of olive oil and consider a smoky smoked paprika or liquid smoke for some of that richness.
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How do I thicken the sauce if it’s too thin?
If the sauce isn’t thick enough, strain out the solids and simmer the liquid on the stove until it reduces and coats the back of a spoon. You can also make a beurre manié (butter and flour paste) and whisk it in to thicken quickly.
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Can I make French Beef Bourguignon Recipe ahead of time?
Definitely! In fact, it tastes better the next day once the flavors have melded. Prepare everything, cool it down, and refrigerate overnight. Reheat gently before serving.
Final Thoughts
This French Beef Bourguignon Recipe holds a special place in my heart—a dish that’s as rewarding to make as it is to eat. Whether you’re cooking for loved ones or just treating yourself, it’s a celebration of tradition and comfort. I encourage you to try it out in your own kitchen, savor those rich aromas, and enjoy every bite of this classic French masterpiece. You’ll be surprised how approachable French cooking can be when you have a recipe like this in your back pocket!
PrintFrench Beef Bourguignon Recipe
French Beef Bourguignon is a classic, rich stew featuring tender chunks of beef braised in red wine and beef broth, infused with aromatic herbs, bacon or salt pork, and complemented by sautéed pearl onions and mushrooms. This comforting dish is perfect for a hearty dinner and pairs beautifully with mashed potatoes or buttered egg noodles.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Ingredients
Meat and Bacon/Salt Pork
- 8 ounces bacon OR salt pork*
- 3 pound chuck roast chopped into 2 inch pieces
- salt and pepper to taste
- oil for searing beef and sautéing veggies
- 1 tablespoon butter for coating beef with flour
- 1/3 cup flour
Vegetables and Aromatics
- 1 large onion chopped
- 1 pound carrots (about 7-8 medium), chopped into 1-inch pieces
- 6 cloves garlic smashed and sliced
Liquids and Herbs
- 3 cups red wine (750ml bottle)
- 2-4 cups beef bone broth (such as Zoup! Good Really Good® Beef Bone Broth)
- 2 tablespoons tomato paste
- 1/3 cup parsley chopped
- 6 fresh thyme sprigs
- 2 bay leaves
- rind from salt pork (if using)
Pearl Onion Garnish
- 14 ounces frozen pearl onions
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
Mushroom Garnish
- 1 pound mushrooms halved or quartered
- 4 tablespoons butter divided
- 2 tablespoons olive oil divided
Instructions
- Cook Bacon or Salt Pork: If using bacon, cut into 1 inch pieces and cook over medium heat in a large oven-safe pot until lightly cooked but not overdone. Remove and set aside, leaving all the grease in the pot. If using salt pork, remove rind and cook the pork strips in the pot over medium heat until lightly browned. Remove and set aside, leaving grease in the pot.
- Sear the Beef: Pat beef pieces dry and season with salt and pepper. Heat bacon/salt pork grease over medium-high heat, adding olive oil if necessary to have at least 2 tablespoons of fat. In batches, sear beef on all sides without crowding the pot until well browned. Remove beef and set aside.
- Coat Beef with Flour: Return all seared beef to the pot, add cooked bacon or salt pork, add 1 tablespoon butter and let melt. Sprinkle 1/3 cup flour over beef and stir to coat. Cook for 1-2 minutes over medium heat to remove raw flour taste, then turn off heat.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and carrots and cook 3-4 minutes until starting to brown. Add sliced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned. Remove veggies and set aside.
- Reduce Wine: In the same skillet, add 3 cups red wine and bring to a boil. Scrape browned bits from skillet with a wooden spoon. Reduce to a rolling simmer and cook until liquid reduces by about 1 cup, approximately 10-15 minutes.
- Preheat Oven: Preheat oven to 300 degrees Fahrenheit.
- Simmer Stew on Stove: Pour reduced wine over beef in the pot. Add enough beef broth to almost cover the beef pieces. Bring to a simmer over medium-high heat, scraping pot bottom to prevent burning. Stir in tomato paste, chopped parsley, thyme sprigs, bay leaves, and salt pork rind if using. Do not add carrots yet.
- Braise in Oven: Cover pot and place in lower third of the preheated oven. Cook covered for 1 hour and 30 minutes.
- Add Carrots and Continue Braising: Remove pot from oven, stir in sautéed carrots and onion mixture. Cover again and return to oven for an additional 60-90 minutes until beef is very tender and can be broken apart easily.
- Prepare Pearl Onions: In the skillet used for wine reduction, add frozen pearl onions, 2 cups water, kosher salt, and 2 tablespoons butter. Bring to boil, then reduce heat to medium and simmer 20 minutes, stirring occasionally until water evaporates. Sauté onions in remaining butter until browned on all sides. Remove and set aside.
- Prepare Mushrooms: Clean and dry mushrooms thoroughly. Heat 2 tablespoons butter and 1 tablespoon olive oil in skillet over medium-high heat. Sauté mushrooms in two batches for 4-5 minutes each until browned. Remove and set aside.
- Check Tenderness and Adjust Cooking Time: After minimum 2½ hours total oven time, test beef for tenderness; if not tender, return to oven for additional 20-40 minutes.
- Adjust Sauce Consistency: If sauce is too thin, strain meat and vegetables from pot into a bowl, return sauce to pot, and simmer on stovetop until thick and coats the back of a spoon. No need to strain if sauce is already thick.
- Finish and Serve: Remove thyme stems, bay leaves, and pork rind from stew. Stir in pearl onions and mushrooms. Season with salt and pepper to taste. Serve hot over mashed potatoes or buttered egg noodles.
Notes
- Drying the beef before searing is crucial for proper browning and flavor development.
- Cooking mushrooms in batches prevents steaming and helps them brown better.
- Add carrots halfway through cooking to keep them firm and prevent mushiness.
- If you prefer, use a good quality dry red wine suitable for cooking, such as Burgundy or Pinot Noir.
- Oven-safe enameled cast iron pots are ideal for this recipe to allow stovetop and oven cooking in one vessel.
- The rind from salt pork adds extra flavor but can be omitted if using bacon.
- You can substitute pearl onions with small white onions if frozen are unavailable.
- Simmering the sauce after straining concentrates flavors and thickness, but is optional.
