French Beef Bourguignon is a classic stew that brings tender chunks of beef, rich red wine, savory mushrooms, and sweet pearl onions all cooked slowly to create a deep, comforting flavor. It’s a dish that feels like a warm hug on a chilly day, with every spoonful filled with hearty and satisfying ingredients.
I love making this recipe because it gives me the chance to slow down and enjoy the process—browning the meat, simmering everything together, and filling my kitchen with the amazing smell of garlic, thyme, and wine. It’s definitely a recipe that takes some time, but the result is totally worth it. Plus, it’s one of those meals that tastes even better the next day, so I often make it ahead when friends or family are coming over.
My favorite way to serve Beef Bourguignon is over a bed of creamy mashed potatoes or buttery egg noodles, so you can soak up all the rich sauce. It’s a dish that always brings everyone to the table, ready to share stories and enjoy good company. Whenever I make it, it reminds me of cozy dinners and the simple joy of eating a meal made with care.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Red wine: Burgundy or Pinot Noir are best, but you can substitute with any dry red wine you like. Avoid sweet wines, as they can alter the flavor.
Bacon or pancetta: Adds smokiness and depth. If you don’t eat pork, try smoked turkey bacon or omit it, adding a little smoked paprika for flavor.
Pearl onions: These add sweetness and texture. If fresh ones aren’t available, frozen peeled pearl onions work fine.
Mushrooms: Cremini or button mushrooms add earthiness. Feel free to try shiitake or portobello for a stronger taste.
How Do You Achieve Rich, Tender Beef and Deep Sauce Flavor?
Slow cooking and browning are key here. First, pat beef chunks dry—moisture keeps them from browning well. Brown the meat in batches to avoid overcrowding the pot. This creates a flavorful crust and seals in juices.
- Don’t rush browning—medium-high heat works best.
- Deglaze the pot with wine, scraping brown bits for rich flavor.
- Cook the stew low and slow, covered, to break down meat fibers and develop sauce depth.
Finishing sautéed mushrooms and onions separately keeps their texture and color vibrant when added back in.
Equipment You’ll Need
- Dutch oven or large ovenproof pot – I like it because it can go from stove to oven smoothly and evenly distributes heat.
- Sharp knife and cutting board – makes chopping meat, vegetables, and herbs safer and easier.
- Skillet – perfect for sautéing pearl onions and mushrooms separately to keep their flavor and texture intact.
- Measuring cups and spoons – help keep your ingredients precise for the best flavor.
- Wooden spoon or silicone spatula – gentle on cookware and great for stirring everything together.
Flavor Variations & Add-Ins
- Use white wine instead of red for a lighter, slightly tangy flavor—great with chicken or turkey.
- Add diced potatoes or turnips in the stew for extra heartiness and texture.
- Swap beef for lamb or veal for a different twist on the classic dish.
- Include a splash of brandy or cognac with the wine for an extra layer of richness and depth.
French Beef Bourguignon
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
- 6 oz (170g) thick-cut bacon or pancetta, diced
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced into chunks
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups (475ml) dry red wine (Burgundy or Pinot Noir preferred)
- 2 cups (475ml) beef stock or broth
- 1 bay leaf
- 4-5 sprigs fresh thyme
- 18-20 small pearl onions, peeled
- 8 oz (225g) cremini or button mushrooms, halved or quartered
- 2 tbsp unsalted butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 30 minutes of active preparation and browning time, plus 2.5 to 3 hours for slow cooking in the oven. You’ll also spend about 15 minutes sautéing the pearl onions and mushrooms. Plan on about 3 to 3.5 hours total, but most of this time is hands-off while the stew cooks slowly to develop rich flavors.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season them with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the beef cubes in batches so they don’t crowd the pan, searing each side until nicely browned. Remove the browned beef and set it aside.
2. Cook Bacon, Onions, and Carrots:
In the same pot, add the diced bacon and cook until crisp, then remove and set aside, leaving the bacon fat in the pot. Add the chopped onion and carrots and cook until softened, about 5 to 7 minutes. Stir in the minced garlic and tomato paste and cook for another 1 to 2 minutes to release their aromas.
3. Build the Stew:
Return the beef and bacon to the pot. Sprinkle the flour evenly over the meat and vegetables, stirring well to coat everything. Cook for about 2-3 minutes to remove the raw flour taste. Gradually pour in the red wine while stirring to loosen the browned bits stuck to the pan — this adds great flavor. Add the beef stock, bay leaf, and thyme sprigs, then bring everything to a simmer.
4. Slow Cook in the Oven:
Cover the pot and transfer it to the preheated oven. Let it cook slowly for 2.5 to 3 hours, or until the beef is very tender and easy to break apart with a fork.
5. Sauté the Pearl Onions and Mushrooms:
While the stew is cooking, melt 1 tablespoon of butter in a skillet over medium heat. Add the pearl onions and cook until they begin to brown, about 5 to 7 minutes, then set aside. Melt the remaining butter in the same skillet and sauté the mushrooms until golden and tender. Set these aside as well.
6. Bring It All Together:
Once the beef is tender, remove the pot from the oven and discard the bay leaf and thyme sprigs. Gently stir in the sautéed pearl onions and mushrooms. Taste your stew and add salt and pepper as needed. Warm it through on the stovetop for a few minutes if necessary.
7. Serve and Enjoy:
Sprinkle chopped fresh parsley over the dish before serving. French Beef Bourguignon is wonderful served over creamy mashed potatoes, buttered noodles, or alongside crusty French bread to soak up the delicious sauce. Bon appétit!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly without extra moisture.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock if the sauce has thickened too much.
Can I Make Beef Bourguignon Ahead of Time?
Absolutely! This dish tastes even better the next day as the flavors meld. Prepare it a day in advance and refrigerate. Warm it slowly on the stove before serving.
What Can I Substitute for Pearl Onions?
If pearl onions aren’t available, you can use small white or yellow onions, cut into chunks, or frozen pearl onions thawed and blanched briefly. They add similar sweetness and texture.