Beef Bourguignon (Boeuf Bourguignon)

Traditional beef bourguignon (boeuf bourguignon) is a classic French stew with red wine-roasted beef chunks that will melt in your mouth. It's an indulgent variation of traditional American beef stew that your entire family will enjoy. Serve it with pasta, bread, or potatoes for a satisfying family meal.

Try my Dublin coddle, albondigas soup, chicken pastina soup, and Jamaican brown stew chicken for more international soup recipes.

While I do love a simple beef stew, ground beef stew, or crockpot beef stew, there is something extra indulgent about this French variation. Marinating the beef in red wine may take some time, but it is oh-so-worth it.

This hearty meal is one of my family's most requested when we are in the mood for tasty comfort food. It's right up there alongside funeral potatoes and fried chicken.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Beef Bourguignon
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Ingredients

• Steak - I used chuck steak for this recipe. Find one that is well-marbled for the best flavor, and cut it into cubes.
• Pinot Noir - Traditionally, pinot noir or gamay are used. However, you could use any of your preferred red burgundy wines.
• Seasonings - Bay leaves, thyme, salt, and pepper are the only seasonings you'll need.
• Bacon - Bacon makes everything taste better.
• Flour - A little bit of all-purpose flour is used to help thicken the sauce.
• Tomato Paste - Tomato paste will help make the broth's flavors richer.
• Butter - To be added towards the end of the cooking time for some bonus flavor.
• Beef Broth - Beef broth will act as the base of the stew.
• Vegetables - White onion, pearl onions, button mushrooms, and carrots are the veggies for this stew.
• Parsley - Use some freshly chopped parsley for garnish.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Beef Bourguignon

While this may look like some lengthy instructions, let me assure you that this meal is well worth it.

You will need a knife, cutting board, measuring utensils, a Dutch oven, a large bowl, and a skillet.

This recipe will make six servings, but you can easily stretch that amount with the addition of pasta or bread.

Marinate The Beef

Step 1: Marinate the beef. Place your 2½ pounds (1.13 kilograms) of cubed chuck steak into a large bowl. Season with ¼ teaspoon of salt and pepper, 1 tablespoon of fresh thyme, and add 3 bay leaves. Then, cover the meat with a bottle of Pinot Noir. Let it marinate in the fridge overnight.

Prepare The Stew

Step 2: Remove the beef. Separate the marinated beef from the red wine it was in overnight, reserving it for later use. Preheat the oven to 400°F (205°C/Gas Mark 6).

Step 3: Cook the bacon. Bring a large skillet to medium-high heat and crisp ½ pound (227 grams) of bacon pieces. Do not drain off the bacon grease. Remove the cooked bacon and set aside in a Dutch oven or casserole dish (one with a fitted lid).

Step 4: Sear the beef. In the same skillet with the bacon grease, begin searing the marinated pieces of chuck steak in batches until all of the pieces of meat have been browned on all sides (about 3-4 minutes) and placed in the Dutch oven or casserole dish.

Step 5: Saute the onion. Saute the ¾ cup (120 grams) of chopped onion in the remaining bacon grease until the onion is translucent, then transfer into the Dutch oven.

Step 6: Make the sauce. Add 3 tablespoons of all-purpose flour into the frying pan to soak up any remaining grease, stir, then add 2 tablespoons of tomato paste. Mix and add the reserved red wine into the frying pan to create a sauce for the beef bourguignon. Whisk to combine, then add 3 cups (720 grams) of beef broth and bring to a boil.

Bake & Serve

Step 7: Bake. Once the sauce has reached a full boil, transfer it to the Dutch oven or casserole dish. Pour directly over the bacon, beef, and onion. Cover and cook in the preheated oven at 400°F (205°C/Gas Mark 6) for 1 hour.

Step 8: Combine. Remove the cooking beef bourguignon from the oven after 1 hour and add 1 pound (454 grams) of pearl onions and mushrooms, 3 carrots, and 2 tablespoons of butter. Stir to combine, then return to the oven and cook for 1 additional hour.

Step 9: Serve. Remove from the oven after 2 hours total cooking time and serve immediately over pasta, mashed potatoes, or toasted bread.

💭 Angela's Pro Tips & Recipe Notes

• Adjust the wine. Use less red wine, if desired, and increase the beef broth. If using more beef broth, cover the meat with the desired amount of red wine, then add enough beef broth to cover the meat and allow it to marinate overnight.
• Add oil if needed. If you don't have enough bacon grease, you may need to add some olive oil to continue.
• Pair it with wine. This dish comes from one of the most well-known wine regions, with some of the highest-priced and best-tasting wines in the wine-making industry. To make this dish 'true to its roots,' it is best paired with a good quality Pinot Noir.
• Add a side. This red wine-stewed beef dish has traditionally been served either hot or cold (cold in the case of leftovers) and is usually served over pasta, mashed potatoes, or toasted bread. I love serving it over wide pappardelle noodles cooked, drained, rinsed, and tossed with olive oil and fresh, chopped parsley.

🥡 Storing & Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. Alternatively, it can be frozen for up to three months.

Reheating

Reheat your leftovers on the stovetop over medium-low heat until warmed through.

📖 Recipe Card