Name: French Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2½ lbs (1.1 kg) beef chuck, cut into 1½-inch cubes; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, sliced; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 bottle (750 ml) red wine (preferably Burgundy); 2 cups (480 ml) beef broth; 1 bouquet garni (thyme, bay leaves, parsley stems); Salt and freshly ground black pepper, to taste; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 1 lb (450 g) small white mushrooms, quartered; 1 lb (450 g) pearl onions, peeled; Fresh parsley, chopped, for garnish

French Beef Bourguignon is a classic French stew that combines tender beef, aromatic vegetables, and a rich red wine sauce. Originating from the Burgundy region, this dish is a celebration of slow-cooked flavors and is perfect for special occasions or a comforting meal at home.

Why You’ll Love This Recipe

Rich Flavor: The slow braising process infuses the beef with deep, savory flavors.
Tender Meat: Using cuts like chuck ensures the beef becomes meltingly tender.
Aromatic Vegetables: Carrots, onions, and garlic add layers of taste to the dish.
Elegant Presentation: The dish looks impressive, making it ideal for entertaining.
Versatile Pairing: It pairs beautifully with mashed potatoes, rice, or crusty bread.

French Beef Bourguignon

Ingredients

For the Beef Bourguignon:

2½ lbs (1.1 kg) beef chuck, cut into 1½-inch cubes
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 bottle (750 ml) red wine (preferably Burgundy)
2 cups (480 ml) beef broth
1 bouquet garni (thyme, bay leaves, parsley stems)
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 lb (450 g) small white mushrooms, quartered
1 lb (450 g) pearl onions, peeled
Fresh parsley, chopped, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Beef: Pat the beef cubes dry with paper towels. Season with salt and pepper.
Brown the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
Sauté Vegetables: Add the diced onion and sliced carrots to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half.
Add Broth and Herbs: Return the beef to the pot. Add the beef broth and bouquet garni. Bring to a boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, until the beef is tender.
Prepare Garnishes: In a separate pan, melt 1 tablespoon of butter over medium heat. Sauté the quartered mushrooms until browned, about 5 minutes. Remove and set aside.
Thicken the Sauce: In the same pan, melt the remaining tablespoon of butter. Add the flour and cook for 2 minutes to form a roux.
Combine and Simmer: Strain the cooking liquid from the beef into the pan with the roux. Whisk to combine and bring to a boil. Cook until thickened, about 5 minutes.
Finish the Dish: Return the beef, sautéed mushrooms, and pearl onions to the pot. Simmer for an additional 30 minutes. Adjust seasoning with salt and pepper.
Serve: Garnish with chopped fresh parsley and serve hot.

Servings and Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

Vegetarian Option: Replace beef with hearty vegetables like mushrooms and root vegetables for a plant-based version.
Spicy Kick: Add a chopped chili pepper or a dash of red pepper flakes to the sauce for some heat.
Herb Infusion: Experiment with different herbs like rosemary or sage to add unique flavors.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a saucepan over medium heat, adding a splash of beef broth if needed to loosen the sauce. Stir occasionally until heated through.

FAQs

How do I make the beef more tender?

Slow cooking the beef in the simmering sauce helps break down the connective tissues, resulting in tender meat.

Can I use a different cut of beef?

Yes, cuts like brisket or short ribs can be used. Just ensure they are cut into 1½-inch chunks for even cooking.

Is it necessary to brown the beef?

Browning the beef adds depth of flavor to the dish, but if you’re short on time, you can skip this step.

Can I make this dish ahead of time?

Yes, this dish actually tastes better the next day as the flavors have more time to meld.

What can I serve with this dish?

Mashed potatoes, rice, or crusty bread are excellent choices to soak up the flavorful sauce.

Can I freeze leftovers?

Yes, store leftovers in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How do I prevent the sauce from being too thick?

If the sauce becomes too thick, add a bit more beef broth to reach your desired consistency.

Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon of dried thyme and 1 bay leaf in place of the fresh herbs.

How do I know when the beef is done?

The beef is done when it is fork-tender and easily shreds apart.

Can I add vegetables to this dish?

Yes, adding carrots, potatoes, or peas during the last 30 minutes of simmering can enhance the dish.

Conclusion

French Beef Bourguignon is a timeless dish that brings the rich flavors of Burgundy into your home. With tender beef, aromatic vegetables, and a deep red wine sauce, it’s a comforting and elegant meal that’s perfect for any occasion. Enjoy this classic French stew with your favorite side dishes and savor the taste of France.