French Beef Bourguignon

A classic French stew featuring tender beef slow-cooked in red wine with carrots, mushrooms, and herbs for a rich, hearty flavor.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings 4

Equipment

A 5-7 quart Dutch oven or heavy-based casserole dish with lid
Sharp knife and cutting board
Wooden or silicone spoon
Colander
Large skillet
Baking dish`:

Ingredients

The Meat And Base:

3 pounds beef chuck roast cut into 1½-inch chunks
8 ounces thick-cut bacon diced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 bottle 750ml dry red wine (Pinot Noir or Merlot preferred)
2 cups beef stock

The aromatics And Vegetables

1 large yellow onion chopped
3 large carrots peeled and chopped
8 ounces cremini mushrooms quartered
8 ounces pearl onions
5-6 garlic cloves minced
Fresh herbs:
5 sprigs fresh thyme
2 bay leaves

Instructions

Ready to make an amazing French beef stew? Let me walk you through this classic beef bourguignon recipe step by step.
1 - Start by heating your oven to 350°F. Place the bacon in your Dutch oven and cook it over medium heat until it turns crispy and brown, which takes about 10-12 minutes. Use a slotted spoon to remove the bacon and keep the fat in the pot.
2 - Take your beef cubes and pat them completely dry. Season them with salt and pepper. The meat needs to be seared in the hot bacon fat until it browns nicely on all sides. This takes about 3-5 minutes per side. Move the seared pieces to a plate.
A few tips that will help you get perfect browning:
- Keep meat pieces at least 1 inch apart so they don't steam
- Let the meat brown without stirring it
- Break it up into small batches that will give you the best results
3 - Now use the same pot to sauté carrots and onions until they soften - about 3 minutes should do it. Add garlic and tomato paste, and cook everything for another 2-3 minutes until the paste gets darker.
4 - Put the beef and bacon back in the pot. Pour in the wine and stock, add your herbs, and bring it all to a simmer. Cover the pot and let it cook in the oven for about 2½ hours.
5 - We cook the mushrooms separately. Sauté them in butter until they turn golden and caramelize slightly. This method keeps their texture perfect while they soak up all those rich flavors.
6 - The beef should be tender enough to pull apart with a fork. Add your sautéed mushrooms and pearl onions, then let everything simmer together for 30 more minutes.
The real magic happens as the flavors come together right at the end. Let your stew rest for 15 minutes before serving to get the best results.

Notes

I want to share some tips about storing and reheating this magnificent French beef stew. Beef bourguignon tastes even better the next day because its flavors continue to develop.

Here's how I store and reheat my beef burgundy:

Storage: Place in an airtight container and refrigerate for up to 3-4 days

Freezing: Store in freezer-safe containers for up to 3 months

Make-ahead: Prepare up to 3 days in advance to improve flavor

The stovetop method works best to reheat this French beef stew. The dish should be heated gently over medium-low heat, and you should stir it occasionally to prevent sticking. The sauce might become too thick, so I add a splash of beef broth to maintain the perfect consistency.

You can prepare this dish ahead by cutting the beef, bacon, carrots, onion, and garlic up to 1 day in advance. Each ingredient should be stored separately in the refrigerator. This French boeuf bourguignon stays good in the freezer for up to 5 months.

A helpful tip: the excess fat hardens on the surface after refrigeration, making it easy to remove. This keeps the rich flavor without making the dish too heavy. The stew's taste improves significantly after a night in the fridge.