French Beef Bourguignon

Experience the rich flavors of French cuisine with this classic Beef Bourguignon. Tender beef stew meat is slow-cooked in robust Burgundy wine, complemented by earthy mushrooms and sweet pearl onions, creating a hearty meal perfect for family gatherings.

Why You’ll Love This Recipe

• Authentic French Flavor: The use of high-quality Burgundy wine and fresh herbs infuses the stew with deep, complex flavors.
• Tender and Hearty: Slow-cooked beef becomes melt-in-your-mouth tender, making each bite a delight.
• Perfect for Gatherings: This classic dish is ideal for special occasions or cozy family dinners.

Ingredients

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

• Beef stew meat
• All-purpose flour
• Kosher salt
• Coarse ground black pepper
• Unsalted butter
• Frozen pearl onions
• Carrots
• Garlic cloves
• Burgundy red wine
• Bay leaf
• Fresh thyme leaves
• Brown mushrooms

Directions

1. Prepare the Beef: Coat the beef stew meat with flour, salt, and pepper.
2. Sear the Meat: In a large pot, melt butter over medium heat. Add the beef and cook until browned on all sides.
3. Add Vegetables: Incorporate pearl onions, sliced carrots, and minced garlic into the pot, cooking until the onions are translucent.
4. Deglaze with Wine: Pour in Burgundy wine, scraping the bottom of the pot to release any browned bits.
5. Simmer with Herbs: Add bay leaf and fresh thyme. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 2 to 3 hours until the beef is tender.
6. Incorporate Mushrooms: In the final 30 minutes of cooking, add sliced brown mushrooms, allowing them to cook through.
7. Serve: Remove the bay leaf and thyme stems. Serve the stew hot, perhaps over mashed potatoes or with crusty bread.

Servings and Timing

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

Variations

• Vegetarian Version: Replace beef with hearty vegetables like potatoes, turnips, and additional mushrooms. Use vegetable broth and a splash of soy sauce for depth.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
• Slow Cooker Method: After searing the beef and sautéing the vegetables, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.

Storage/Reheating

• Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place the stew in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the stew over medium heat on the stovetop until heated through, stirring occasionally.

FAQs

Can I use a different type of wine?

While Burgundy wine is traditional, any dry red wine like Pinot Noir or Merlot can be used.

What cuts of beef are best for this recipe?

Chuck roast or brisket work well due to their marbling and tenderness when slow-cooked.

Can I add potatoes to the stew?

Yes, adding potatoes can make the dish heartier. Add them during the last hour of cooking to prevent overcooking.

Is it necessary to use pearl onions?

Pearl onions add a subtle sweetness, but regular chopped onions can be substituted if needed.

How can I thicken the stew if it’s too thin?

If the stew is too thin, mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering stew until it thickens.

Can I prepare this dish in advance?

Yes, Beef Bourguignon often tastes better the next day as the flavors meld. Prepare it a day ahead and reheat before serving.

What side dishes pair well with Beef Bourguignon?

Mashed potatoes, crusty French bread, or buttered noodles complement the rich flavors of the stew.

Can I omit the mushrooms?

Yes, if you’re not a fan of mushrooms, you can leave them out or replace them with another vegetable like zucchini.

How do I prevent the stew from becoming too salty?

Use low-sodium broth and add salt gradually, tasting as you go to ensure the seasoning is to your preference.

What can I use instead of butter for a dairy-free version?

Substitute butter with olive oil or a plant-based margarine to make the dish dairy-free.

Conclusion

French Beef Bourguignon is a timeless dish that brings the warmth and depth of French cooking to your table. Its rich flavors and tender textures make it a favorite for special occasions and comforting dinners alike. Enjoy this classic recipe with loved ones and savor the tradition it carries.

French Beef Bourguignon

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Slow Cooking, Stovetop
• Cuisine: French
• Diet: Gluten Free

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Description

This Classic French Beef Bourguignon is a rich and hearty stew featuring tender beef slow-cooked in Burgundy wine with mushrooms, pearl onions, and fresh herbs. A comforting and flavorful dish perfect for special occasions or cozy family dinners. Serve it with mashed potatoes, crusty bread, or buttered noodles for an unforgettable meal.

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Ingredients

• 2 lbs beef stew meat (chuck roast or brisket), cut into chunks
• ¼ cup all-purpose flour (or gluten-free flour blend)
• 1 ½ tsp kosher salt
• 1 tsp coarse ground black pepper
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 cup frozen pearl onions
• 2 large carrots, sliced
• 3 garlic cloves, minced
• 2 cups Burgundy red wine (or Pinot Noir, Merlot)
• 2 cups beef broth (low-sodium preferred)
• 1 bay leaf
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 8 oz brown mushrooms, sliced

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Instructions

• Prepare the Beef: Toss the beef chunks with flour, salt, and black pepper until evenly coated.
• Sear the Meat: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
• Sauté Vegetables: In the same pot, add pearl onions, carrots, and garlic. Cook until onions become translucent (about 5 minutes).
• Deglaze with Wine: Pour in the Burgundy wine, scraping the bottom of the pot to release flavorful bits. Simmer for 3-5 minutes to reduce slightly.
• Simmer with Herbs: Return the beef to the pot, add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 2 to 3 hours until beef is fork-tender.
• Add Mushrooms: In the last 30 minutes, stir in sliced mushrooms and let them cook through.
• Finish & Serve: Remove bay leaf and thyme stems. Adjust seasoning if needed. Serve hot over mashed potatoes, buttered noodles, or with crusty French bread.

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Notes

• Vegetarian Version: Swap beef for potatoes, turnips, and extra mushrooms. Use vegetable broth with a splash of soy sauce.
• Slow Cooker Method: After searing beef and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Thicker Stew? If too thin, mix 1 tbsp cornstarch with cold water and stir into the stew.
• Make-Ahead Tip: This dish tastes even better the next day as flavors meld overnight.