Traditional French Stew Featuring Beef, Mushrooms, and a Rich Sauce

This Traditional French Stew, often known as Boeuf Bourguignon, is a rich, savory dish made with tender beef, earthy mushrooms, and a luscious, flavorful sauce. Braised slowly in red wine, this stew allows the beef to become melt-in-your-mouth tender, while the mushrooms and vegetables absorb all the delicious flavors. It’s a hearty and comforting French classic that’s perfect for a special occasion or a cozy dinner.

this Recipe

Why You’ll Love This Recipe

• Rich and Flavorful – The slow braising process results in a deep, savory sauce that’s infused with the flavors of wine, herbs, and beef.
• Tender Meat – The beef becomes incredibly tender as it simmers slowly in the rich sauce, making every bite melt in your mouth.
• Classic French Comfort Food – Boeuf Bourguignon is a timeless French dish, offering both elegance and comfort in one pot.
• Perfect for Entertaining – This stew is ideal for dinner parties or holiday meals, as it’s easy to prepare in advance and perfect for serving a crowd.

Ingredients

• 2 lbs beef chuck roast or stew meat, cut into 1-2 inch cubes
• 2 tbsp olive oil (for browning)
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (preferably cremini or button)
• 2 cups red wine (Burgundy or Pinot Noir works best)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup all-purpose flour (for coating the beef)
• 2 tbsp butter (for sautéing mushrooms)
• Fresh parsley, chopped (for garnish)

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

Directions

1. Prepare the Beef: Pat the beef cubes dry with paper towels. Season them with salt and pepper, then lightly dust with flour.

2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides until golden brown. Remove the beef and set it aside.

3. Sauté Vegetables: In the same pot, add the chopped onions and carrots. Cook for 5-6 minutes until the vegetables soften and begin to brown. Add the garlic and cook for another 1-2 minutes until fragrant.

4. Deglaze the Pot: Stir in the tomato paste and cook for 1 minute. Then, pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring the wine to a simmer and let it cook for 5 minutes to reduce slightly.

5. Add Beef and Broth: Return the browned beef to the pot, along with any juices. Add the beef broth, thyme, bay leaves, and additional salt and pepper to taste. Stir to combine.

6. Slow Cook: Bring the stew to a simmer. Once simmering, cover the pot, reduce the heat to low, and cook for 2-3 hours, or until the beef is tender and easily shreds with a fork.

7. Cook the Mushrooms: While the stew is cooking, heat butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender. Set them aside.

8. Combine and Finish: Once the beef is tender, remove the bay leaves from the stew. Stir in the sautéed mushrooms, and cook for another 5-10 minutes to allow the flavors to meld together.

9. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or over egg noodles for a complete meal.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 2.5-3 hours
• Total Time: 3 hours

Variations

• Vegetables: You can add more vegetables such as parsnips, potatoes, or pearl onions for added texture and flavor.
• Red Wine: While Burgundy is traditional, any good-quality dry red wine will work well, such as Pinot Noir or Cabernet Sauvignon.
• Spice it Up: Add a splash of cognac or brandy at the end of cooking for an extra layer of flavor.

Storage/Reheating

• Storage: Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
• Freezing: This stew freezes wonderfully. Once cooled, transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over low heat, adding a little extra broth or water if needed to loosen the sauce.

FAQs

Can I use a slow cooker for this recipe?

Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beef is tender. Sauté the mushrooms separately and add them at the end.

Can I skip the wine in this recipe?

While wine adds depth of flavor to the stew, you can substitute it with additional beef broth. The stew may be less complex in flavor, but still delicious.

What is the best type of beef for this stew?

Chuck roast or stew meat is ideal, as it becomes tender and flavorful when slow-cooked. Avoid lean cuts, as they can dry out during the cooking process.

Can I make this dish ahead of time?

Yes! Boeuf Bourguignon actually tastes better the next day as the flavors continue to develop. It’s a great make-ahead dish for dinner parties or gatherings.

How do I make this stew thicker?

If you prefer a thicker sauce, you can whisk in a little cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) towards the end of cooking. Alternatively, you can simmer the stew uncovered to reduce the sauce.

What should I serve with this stew?

This rich stew pairs well with crusty French bread, mashed potatoes, egg noodles, or even a green salad to balance the richness.

Can I add other herbs or spices?

Feel free to experiment with other herbs like rosemary or bay leaves for a more aromatic flavor. You can also add a touch of black pepper or red pepper flakes for a mild heat.

Conclusion

Traditional French Boeuf Bourguignon is a luxurious, melt-in-your-mouth stew that brings comfort and depth of flavor to the table. With tender beef, earthy mushrooms, and a rich red wine sauce, it’s a timeless dish that’s perfect for special occasions or cozy family dinners. The slow-cooking process ensures that all the flavors meld beautifully, creating a dish that’s as elegant as it is satisfying. Try this recipe for a truly unforgettable meal!

Traditional French Stew Featuring Beef, Mushrooms, and a Rich Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 2.9 from 15 reviews

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 2.5-3 hours
• Total Time: 3 hours
• Yield: 6-8 servings
• Category: Main Course
• Method: Stovetop, Slow-Cooked
• Cuisine: French

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Description

Traditional French Stew, or Boeuf Bourguignon, is a hearty, flavorful dish made with tender beef, earthy mushrooms, and a rich red wine sauce. Slowly braised to perfection, this classic French recipe offers deep, savory flavors and melt-in-your-mouth beef, making it an ideal choice for a cozy dinner or a special occasion.

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Ingredients

• 2 lbs beef chuck roast or stew meat, cut into 1–2 inch cubes
• 2 tbsp olive oil (for browning)
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (preferably cremini or button)
• 2 cups red wine (Burgundy or Pinot Noir works best)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup all-purpose flour (for coating the beef)
• 2 tbsp butter (for sautéing mushrooms)
• Fresh parsley, chopped (for garnish)

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Instructions

• Prepare the Beef: Pat the beef cubes dry with paper towels. Season with salt and pepper, then lightly dust with flour.
• Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure to brown all sides. Remove the beef and set it aside.
• Sauté Vegetables: Add the onions and carrots to the pot. Cook for 5-6 minutes, until softened and slightly browned. Add garlic and cook for 1-2 minutes until fragrant.
• Deglaze the Pot: Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
• Add Beef and Broth: Return the browned beef to the pot, along with any juices. Add beef broth, thyme, bay leaves, and salt and pepper to taste. Stir to combine.
• Slow Cook: Bring the stew to a simmer, cover the pot, and reduce heat to low. Let it cook for 2-3 hours, or until the beef is tender and shreds easily.
• Cook the Mushrooms: In a separate skillet, melt butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until golden and tender. Set aside.
• Combine and Finish: Once the beef is tender, remove the bay leaves. Stir in the sautéed mushrooms and cook for an additional 5-10 minutes to meld the flavors.
• Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or over egg noodles.

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Notes

• Variations:
  • Add more vegetables like parsnips, pearl onions, or potatoes for added flavor and texture.
  • For extra depth of flavor, consider adding a splash of cognac or brandy at the end of cooking.
  • If you don’t have Burgundy wine, use any dry red wine such as Pinot Noir or Cabernet Sauvignon.
• Storage/Reheating:
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.