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Home » Recipes » Soups

Last Updated: Feb 17, 2024 by Angela Latimer · Leave a Comment

Beef Bourguignon (Boeuf Bourguignon)

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Just what the cold weather called for! A hearty bowl of this amazing classic beef stew, Beef Bourguignon (Boeuf Bourguignon)!
Just what the cold weather called for! A hearty bowl of this amazing classic beef stew, Beef Bourguignon (Boeuf Bourguignon)!
Just what the cold weather called for! A hearty bowl of this amazing classic beef stew, 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.

Square image of beef bourguignon.
A hearty bowl of beef bourguignon is perfect for cold weather.

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

Red wine marinated chuck steak cubes removed from the pinot noir we marinated the beef in. Ready to sear up and get our Beef Bourguignon started!
Red wine-marinated chuck steak cubes were removed from the pinot noir I marinated the beef in.

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

Fully cooked Beef Bourguignon in the dutch oven before serving up over some pappardelle pasta noodles that have been tossed in olive oil
Fully cook beef bourguignon in the Dutch oven before serving over some pappardelle pasta noodles tossed in olive oil.

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.

>>>>See All Of My Recipes Here<<<<

🥡 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.

Just what the cold weather called for! A hearty bowl of this amazing classic beef stew, Beef Bourguignon (Boeuf Bourguignon)!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Square image of beef bourguignon.
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5 from 5 reviews

Beef Bourguignon (French 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.
Author | Angela Latimer
Servings: 6 servings
Calories: 695kcal
Prep 15 minutes minutes
Cooking 2 hours hours 15 minutes minutes
Total Time 2 hours hours 30 minutes minutes
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Ingredients
 

  • 2 ½ lbs chuck steak (well marbled, cut into cubed portions)
  • 1 bottle Pinot Noir (Pinot Noir or Gamay are traditionally used, other red burgundy wines will also work)
  • 3 bay leaves
  • 1 tablespoon thyme (fresh, chopped)
  • ¼ teaspoon each, salt & pepper
  • ½ lb bacon (cut into ½" chunks)
  • ¾ cup white onion (or half a large white onion, chopped)
  • 3 tablespoon all-purpose flour
  • 2 tablespoon tomato paste
  • 2 tablespoon butter
  • 3 cups beef broth
  • 1 lb pearl onions
  • 1 lb button mushrooms (white mushrooms, halved or quartered)
  • 3 carrots (3 large, 4 medium, 5-6 small - sliced on the diagonal approx 1" chunks)
  • 1 tablespoon parsley (chopped, fresh - optional for garnish)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Begin with placing your cubed chuck steak into a medium to large bowl. Season with salt & pepper, the chopped fresh thyme, and add the three bay leaves, then cover with a bottle of your red wine of choice. *Use less red wine, if desired, and increase the amount of beef broth used. 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.
  • Separate the marinated beef from the red wine that it was in overnight, reserving the red wine for use later.
  • Bring a large skillet or frying pan to medium high heat and crisp the bacon pieces (about 8 minutes). 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).
  • Once the bacon has been browned and removed from the skillet or frying pan, 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. *Hopefully, you still have enough bacon grease to use for searing the meat chunks and enough remaining for frying the chopped onion as well. If not, you may need to add some olive oil as necessary to continue.
  • Saute the chopped onion in the remaining bacon grease until translucent, then transfer into the Dutch oven or casserole dish with the bacon and browned beef.
  • Add the all-purpose flour into the frying pan to soak up any remaining grease, stir, then add the tomato paste. Begin mixing and add the reserved red wine into the frying pan to create a sauce for the beef bourguignon. Whisk to combine, then add the beef broth and bring to a boil.
  • 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 a preheated oven at 395°F (200°C) for 1 hour.
  • Remove the beef bourguignon from the oven after 1 hour and add the pearl onions, mushrooms, carrots, and butter. Stir to combine, then return to the oven and continue to cook for 1 additional hour.
  • Remove from the oven after 2 hours total cooking time in the oven and serve immediately over pasta, mashed potatoes, or toasted bread.

Nutrition

Calories: 695kcal (35%) | Carbohydrates: 19g (6%) | Protein: 46g (92%) | Fat: 49g (75%) | Saturated Fat: 20g (125%) | Cholesterol: 163mg (54%) | Sodium: 930mg (40%) | Potassium: 1324mg (38%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 5445IU (109%) | Vitamin C: 14.4mg (17%) | Calcium: 77mg (8%) | Iron: 5.7mg (32%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Dinner Recipes, Stews
Cuisine French
« Swedish Meatballs
Panda Express Fried Rice »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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