French Beef Bourguignon Recipe

Why You’ll Love This Recipe

French Beef Bourguignon is a timeless classic that brings the rich flavors of Burgundy to your table. This hearty stew features tender beef stew meat, robust Burgundy wine, earthy mushrooms, and sweet pearl onions, all simmered to perfection. The slow-cooked process melds these ingredients into a luscious gravy that’s both comforting and sophisticated. Whether you’re hosting a special dinner or enjoying a cozy meal at home, this dish promises a memorable culinary experience.

Ingredients

• 2 pounds beef stew meat
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 4 tablespoons unsalted butter
• 12 ounces frozen pearl onions
• 2 carrots, sliced into 2-inch pieces
• 2 cloves garlic, minced
• 2 cups Burgundy red wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 8 ounces brown mushrooms

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

Directions

1. Preheat the Oven: Set your oven to 325°F (165°C).

2. Prepare the Beef: In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.

3. Brown the Beef: In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.

4. Sauté Vegetables: In the same pot, add the pearl onions and carrots. Sauté for about 5 minutes until they begin to brown.

5. Add Garlic: Stir in the minced garlic and cook for an additional minute.

6. Deglaze with Wine: Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot.

7. Add Seasonings: Add the bay leaf and fresh thyme leaves.

8. Combine Ingredients: Return the browned beef to the pot, ensuring it’s submerged in the liquid.

9. Braise: Cover the Dutch oven and place it in the preheated oven. Braise for 2 hours.

10. Add Mushrooms: After 2 hours, remove the pot from the oven. Add the brown mushrooms, stirring them into the stew.

11. Continue Cooking: Return the pot to the oven and braise for an additional hour, or until the beef is tender.

12. Finish and Serve: Remove the bay leaf. Serve the Beef Bourguignon hot, garnished with fresh parsley if desired.

Servings and Timing

• Servings: 8
• Preparation Time: 20 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 20 minutes

Variations

• Vegetarian Version: Replace the beef with hearty vegetables like mushrooms, root vegetables, and plant-based protein (e.g., tofu or tempeh) for a vegetarian take on Boeuf Bourguignon.
• Different Cuts of Meat: While beef chuck is most common, you can also try using other cuts like brisket or short ribs for a slightly different texture.
• Add Potatoes: You can add small baby potatoes to the dish during the last 30 minutes of braising for a more filling and satisfying meal.
• Spicy Kick: Add a few dashes of hot sauce or a pinch of red pepper flakes for a touch of spice in the sauce.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen after a day, making it even more delicious on day two.
• Freezing: Boeuf Bourguignon can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
• Reheating: To reheat, warm the Boeuf Bourguignon in a pot over low heat until heated through. You may need to add a little beef broth or wine to loosen the sauce.

FAQs

1. Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender.

2. What wine should I use for Boeuf Bourguignon?

A dry red wine, such as Burgundy, Cabernet Sauvignon, or Merlot, works best for this dish. Choose a wine that you enjoy drinking, as it will contribute to the flavor of the sauce.

3. Can I make this recipe ahead of time?

Yes! In fact, this dish is even better the next day as the flavors have more time to meld together. Prepare it in advance and refrigerate it overnight. Simply reheat when ready to serve.

4. What can I serve with Boeuf Bourguignon?

This dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce. A simple green salad can also complement the rich flavors.

5. Can I use a different type of meat?

While beef is traditional, you can experiment with lamb or pork for a twist on the classic recipe.

6. How do I prevent the beef from becoming tough?

Beef chuck is a great choice because it becomes tender with

French Beef Bourguignon Recipe

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Category: Main Course, Comfort Food, French Cuisine
• Method: Braising, Stovetop, Oven
• Cuisine: French
• Diet: Gluten Free

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Description

French Beef Bourguignon is a rich, comforting stew made with tender beef stew meat, Burgundy red wine, and earthy vegetables. Slow-braised to perfection, this classic French dish is full of savory flavors and melt-in-your-mouth beef. Whether for a special occasion or a cozy family meal, this dish is sure to impress.

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Ingredients

• 2 pounds beef stew meat
• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp coarse ground black pepper
• 4 tbsp unsalted butter, divided
• 12 oz frozen pearl onions
• 2 carrots, sliced into 2-inch pieces
• 2 cloves garlic, minced
• 2 cups Burgundy red wine
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 8 oz brown mushrooms, sliced

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Instructions

1. Preheat the Oven: Set the oven to 325°F (165°C).
2. Prepare the Beef: Toss beef stew meat in a large bowl with flour, salt, and pepper until evenly coated.
3. Brown the Beef: In a large Dutch oven, melt 2 tbsp butter over medium-high heat. Brown the beef in batches, ensuring it’s seared on all sides. Remove and set aside.
4. Sauté Vegetables: In the same pot, add frozen pearl onions and carrots. Sauté for 5 minutes until browned.
5. Add Garlic & Deglaze: Stir in minced garlic and cook for an additional minute. Pour in the Burgundy wine, scraping up any browned bits from the pot.
6. Add Seasonings: Add bay leaf and fresh thyme leaves.
7. Combine Ingredients: Return the beef to the pot, ensuring it’s submerged in the liquid.
8. Braise the Beef: Cover the Dutch oven and place it in the preheated oven. Braise for 2 hours.
9. Add Mushrooms: After 2 hours, remove from the oven. Stir in brown mushrooms.
10. Continue Cooking: Return the pot to the oven and braise for an additional hour until the beef is tender.
11. Finish and Serve: Remove the bay leaf and serve hot, garnished with fresh parsley.

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Notes

• Wine Selection: While Burgundy wine is the traditional choice for Boeuf Bourguignon, you can substitute with any dry red wine such as Cabernet Sauvignon or Merlot. The wine you choose will greatly impact the flavor of the sauce, so choose one that you enjoy drinking.

• Beef Cut Choices: Beef chuck is ideal for this recipe because it becomes wonderfully tender with slow cooking. However, you can experiment with brisket or short ribs for a slightly different texture and flavor.

• Vegetarian Version: For a plant-based alternative, replace the beef with hearty vegetables like mushrooms, root vegetables (e.g., carrots, parsnips), and plant-based proteins like tofu or tempeh. Use vegetable broth instead of beef broth for a completely vegetarian dish.

• Potatoes Addition: If you’d like to make the dish more filling, add baby potatoes during the last 30 minutes of braising. This will allow the potatoes to cook in the rich sauce, absorbing the flavors.

• Wine Reduction: If you prefer a more concentrated flavor, let the wine reduce a bit in the pot before adding the broth. This will create a thicker, more robust sauce.

• Mushroom Varieties: While brown mushrooms are traditional, you can also experiment with cremini or shiitake mushrooms for additional depth of flavor.

• Consistency of Sauce: If the sauce turns out too thin after braising, you can thicken it by creating a slurry (mix flour with a bit of water) and stirring it into the sauce. Allow it to simmer until it thickens to your desired consistency.

• Slow Cooker Tips: For slow-cooker adaptation, follow the same steps for browning the beef and sautéing the vegetables. Then transfer everything into the slow cooker and cook on low for 6-8 hours until the beef is fork-tender.

• Freezing: Boeuf Bourguignon freezes well! To freeze, allow it to cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months. Reheat by simmering on the stovetop and adding a little broth or wine if needed.