French Beef Bourguignon Recipe: Tender Beef in Red Wine Sauce
Introduction
Few dishes capture the soul of French cuisine like Beef Bourguignon (Bœuf Bourguignon). Originally a humble peasant meal from the Burgundy (Bourgogne) region of France, this slow-cooked beef stew in red wine has become a global symbol of elegance and comfort.
With tender chunks of beef braised in full-bodied red wine, infused with onions, carrots, garlic, and fresh herbs, and enriched by savory bacon and mushrooms, Beef Bourguignon offers a deep, rich flavor that develops over hours. Whether you’re serving it for a cozy family dinner or an upscale gathering, this dish delivers gourmet satisfaction every time.
In this article, we’ll guide you through a step-by-step, authentic French Beef Bourguignon recipe, along with cooking tips, wine pairings, and make-ahead advice.
What is Beef Bourguignon?
Beef Bourguignon is a classic French beef stew that involves slow-cooking beef in red wine, often with bacon (lardons), pearl onions, mushrooms, carrots, and a bouquet garni of herbs.
Traditionally made using Burgundy wine (Pinot Noir), this dish is known for its:
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Tender, fall-apart beef
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Deep, velvety sauce
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Hearty vegetables and herbs
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Long, slow braising for maximum flavor
Ingredients: What You’ll Need
🥩 For the Beef and Marinade:
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2½ lbs (1.1 kg) beef chuck, cut into 2-inch cubes
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1 bottle (750ml) dry red wine (Pinot Noir or Burgundy)
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2 carrots, sliced
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1 onion, sliced
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2 garlic cloves, smashed
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2 bay leaves
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1 tsp black peppercorns
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3–4 sprigs thyme
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1 sprig rosemary
🧑🍳 For the Stew:
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6 oz (170g) bacon (lardons or diced)
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1 tbsp tomato paste
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2 tbsp flour
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1½ cups beef stock
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12 pearl onions (peeled)
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8 oz (225g) mushrooms, quartered
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2 tbsp butter
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2 tbsp olive oil
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Salt and pepper to taste
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Fresh parsley for garnish
Step-by-Step Instructions
1️⃣ Marinate the Beef (Overnight or 8–12 Hours)
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Place the beef cubes, sliced carrots, onion, garlic, herbs, and peppercorns in a large bowl.
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Pour the red wine over the ingredients to cover.
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Cover and refrigerate overnight to tenderize the meat and infuse it with flavor.
Tip: This step is optional but highly recommended for authenticity and flavor depth.
2️⃣ Prepare the Ingredients
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Remove beef from marinade and pat dry with paper towels.
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Strain the marinade; reserve the liquid and vegetables separately.
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Preheat oven to 325°F (160°C).
3️⃣ Sear the Beef and Bacon
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In a heavy Dutch oven, cook bacon pieces over medium heat until crispy. Remove and set aside.
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In the bacon fat, sear the beef in batches, browning all sides. Avoid overcrowding.
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Set beef aside.
Pro Tip: Browning the beef develops rich, caramelized flavor — don’t skip it.
4️⃣ Build the Flavor Base
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In the same pot, add a bit of olive oil if needed. Sauté the reserved vegetables from the marinade until softened.
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Stir in the tomato paste and cook for 1 minute.
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Return beef and bacon to the pot. Sprinkle in flour, stir to coat, and cook for 2 minutes to thicken.
5️⃣ Deglaze and Braise
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Pour in the reserved wine marinade and beef stock until the meat is just covered.
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Add bay leaves and thyme. Bring to a simmer.
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Cover the pot and transfer to the preheated oven. Cook for 2½ to 3 hours, or until the beef is fork-tender.
6️⃣ Cook Mushrooms and Onions
While the stew is braising:
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In a skillet, melt butter and sauté the pearl onions until golden and tender. Set aside.
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In the same pan, sauté mushrooms until browned and fragrant.
7️⃣ Finish the Dish
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When the beef is tender, remove pot from the oven.
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Stir in the cooked mushrooms and onions.
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Simmer uncovered on the stovetop for 10–15 minutes to thicken slightly and meld flavors.
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Taste and adjust seasoning with salt and pepper.
Serving Suggestions
Beef Bourguignon is best served hot, with:
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Buttered mashed potatoes
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Crusty French baguette
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Buttered egg noodles
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Creamy polenta
Garnish with chopped fresh parsley and serve with a glass of red wine—preferably the one used in the stew.
Wine Pairing for Beef Bourguignon
Since wine is a core ingredient, it's also the perfect pairing. Choose:
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Pinot Noir (Burgundy wine)
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Côtes du Rhône
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Beaujolais
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Cabernet Sauvignon (if you want a richer profile)
Make-Ahead and Storage Tips
Make-Ahead:
This dish actually tastes better the next day! You can make it 1–2 days in advance.
Storage:
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Fridge: Up to 4 days in an airtight container.
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Freezer: Freeze for up to 3 months. Defrost overnight in the fridge.
Reheat gently over low heat, adding a splash of water or broth if needed.
Tips for the Perfect Beef Bourguignon
✅ Use good wine. If you wouldn't drink it, don’t cook with it.
✅ Don't skip searing. Browning meat and vegetables adds deep flavor.
✅ Low and slow. The magic happens over time — don’t rush it.
✅ Balance your sauce. A bit of stock, tomato paste, and wine creates harmony.
✅ Make ahead. This stew gets better the longer it rests.
Frequently Asked Questions (FAQ)
❓ What’s the best cut of beef for Bourguignon?
Beef chuck roast is ideal—it becomes tender and flavorful during long cooking. Brisket or short ribs also work well.
❓ Can I skip marinating the beef?
Yes, but marinating infuses the meat with deeper flavor and enhances tenderness.
❓ Can I make it in a slow cooker?
Yes. Sear the beef and vegetables first, then cook on low for 8–10 hours.
❓ Is Beef Bourguignon gluten-free?
It can be—just substitute flour with gluten-free flour or cornstarch to thicken.
Conclusion
Beef Bourguignon is more than just a meal—it’s a rich, timeless expression of French culinary heritage. With tender meat, luxurious red wine sauce, and earthy vegetables, it’s the kind of dish that warms your soul and impresses your guests.
Whether you're cooking it for a holiday, date night, or simply craving a taste of France, this classic beef bourguignon recipe is guaranteed to become a staple in your kitchen.
Bon appétit!
