French Beef Bourguignon Recipe

If you have ever dreamed of recreating a classic French comfort dish that impresses with its depth of flavor and hearty richness, then this French Beef Bourguignon Recipe is exactly what you need. This timeless stew combines tender chunks of beef slowly braised in red wine with aromatic vegetables, fresh herbs, and savory bacon or salt pork, delivering a dish that’s both elegant and soul-satisfying. Perfect for cozy dinners or special gatherings, it brings a touch of rustic French charm right to your kitchen.

Ingredients You’ll Need

Though the ingredient list might seem long, each item is simple and fundamental in building the layers of taste, texture, and color that make this French Beef Bourguignon Recipe shine. From the smoky bacon to the umami-packed mushrooms and the rich beef broth, every element plays its part perfectly.

• 8 ounces bacon or salt pork: Adds a smoky, salty foundation that enriches the stew.
• 3 pound chuck roast (chopped into 2 inch pieces): Provides the tender, flavorful meat backbone of the dish.
• Salt and pepper: Essential for seasoning and enhancing natural flavors.
• Oil for searing beef and sautéing veggies: Helps develop a beautiful, rich crust and caramelization.
• 1 tablespoon butter: Used for coating the beef with flour and adding richness.
• 1/3 cup flour: Creates a luscious, thickened sauce from the beef drippings.
• 1 large onion (chopped): Brings a subtle sweetness and depth.
• 1 pound carrots (about 7-8 medium, chopped into 1-inch pieces): Offers gentle sweetness and vibrant color.
• 6 cloves garlic (smashed and sliced): Infuses the stew with aromatic warmth.
• 3 cups red wine (750ml bottle): The star liquid that tenderizes meat and adds rich complexity.
• 2-4 cups Zoup! Good (Really Good® Beef Bone Broth): Builds a hearty, flavorful base for the stew.
• 2 tablespoons tomato paste: Adds a touch of acidity and color to balance richness.
• 1/3 cup parsley (chopped): Freshens and brightens the dish.
• 6 fresh thyme sprigs: Delivers an earthy, herbal aroma.
• 2 bay leaves: Infuses a subtle, savory depth.
• Rind from salt pork (if using): Adds an additional layer of flavor complexity.
• 14 ounces frozen pearl onions: Sweet little bursts of flavor that complement the stew perfectly.
• 2 cups water: Used to cook pearl onions tenderly.
• 1/2 teaspoon kosher salt: Seasoning that ensures balance.
• 2 tablespoons butter (for onions): Adds richness and helps brown the pearl onions.
• 1 pound mushrooms (halved or quartered): Adds an earthy, savory texture and taste.
• 4 tablespoons butter (divided): Used for sautéing mushrooms and enriching the stew.
• 2 tablespoons olive oil (divided): Helps with searing and sautéing.

How to Make French Beef Bourguignon Recipe

Step 1: Prepare the Bacon or Salt Pork

If you’re using bacon, cut it into 1-inch pieces and gently cook over medium heat in a large oven-safe pot, avoiding overcooking to keep it tender and flavorful. Remove the bacon but preserve the rendered fat in the pot as it’s crucial for searing the beef later. For salt pork, carefully slice, cook similarly until lightly browned, and also keep the fat in the pot. This step lays the essential bacon or pork-flavored foundation for your stew.

Step 2: Sear the Beef

Drying and seasoning the beef chunks with salt and pepper before searing is a key secret. Searing over medium-high heat ensures the beef forms a deep brown crust, locking in juices and flavor. Work in batches to prevent crowding so every piece gets that perfect golden exterior. This caramelization is where a lot of the French Beef Bourguignon Recipe’s rich taste develops.

Step 3: Coat the Beef with Flour

After searing all the beef, return it and the bacon or salt pork to the pot. Melt a tablespoon of butter and sprinkle flour evenly over the meat, stirring to coat each piece. Cooking the flour briefly helps eliminate its raw taste and starts thickening the sauce, giving the stew that luscious, comforting body we all love.

Step 4: Sauté the Vegetables

Using a separate skillet, cook the chopped onions and carrots in olive oil until they just start to brown, adding the garlic last so it warms without burning. These softened veggies will deepen the stew’s sweetness and aroma, providing beautiful color and texture contrast.

Step 5: Reduce the Wine

In the same skillet, bring the red wine to a boil and scrape up any browned bits left from the vegetables. Let it simmer down until reduced by about a cup. This concentrates the wine’s flavor and brightness, ensuring it complements rather than overpowers the stew’s rich elements.

Step 6: Combine and Begin Slow Braising

Preheat your oven to 300°F. Pour the reduced wine over the beef, add enough beef broth to nearly cover everything, then stir in tomato paste, parsley, thyme sprigs, bay leaves, and the salt pork rind if you used it. Bring the pot to a gentle simmer on the stovetop, cover it, and transfer to the oven to braise for 1 hour and 30 minutes. This slow cooking tenderizes the beef beautifully and melds all the flavors harmoniously.

Step 7: Add the Carrots and Continue Cooking

After the first long braise, add the sautéed carrots and onions to the pot, re-cover, and return to the oven for another 60 to 90 minutes. Adding the carrots later keeps them tender yet intact, balancing the meat’s softness with lively texture.

Step 8: Prepare the Pearl Onions and Mushrooms

Simmer the frozen pearl onions with water, salt, and butter until the water evaporates, then brown them in the remaining butter for sweetness and texture. For mushrooms, sauté them in batches with butter and oil until nicely browned, avoiding overcrowding to preserve their flavor and avoid steaming. These sides add sophistication and earthiness to your final dish.

Step 9: Final Touches

Once the beef is melt-in-your-mouth tender (test with a wooden spoon), remove thyme stems, bay leaves, and the salt pork rind. Stir in the pearl onions and mushrooms. Taste the sauce to adjust seasoning or thicken if needed by simmering briefly uncovered. This is your moment to perfect the sauce consistency — smooth, creamy, and rich enough to coat every spoonful.

How to Serve French Beef Bourguignon Recipe

Garnishes

A sprinkle of freshly chopped parsley brightens the plate visually and adds a fresh herbal contrast to the richness. If you like, a few extra sprigs of thyme on top can also echo the aroma beautifully.

Side Dishes

This dish shines when served over creamy mashed potatoes or buttery egg noodles, which soak up that deeply flavorful sauce like a dream. For a lighter choice, a side of roasted green beans or a simple salad complements the meal wonderfully without overpowering the stew.

Creative Ways to Present

Consider serving the French Beef Bourguignon Recipe in rustic individual cocottes or shallow bowls for a charming French bistro vibe. A crusty baguette on the side invites guests to swipe up every last drop of sauce, making the meal interactive and memorable.

Make Ahead and Storage

Storing Leftovers

This stew actually benefits from resting overnight, as the flavors deepen and meld beautifully. Store leftovers in an airtight container in the fridge for up to 3 days, ready to reheat and enjoy.

Freezing

French Beef Bourguignon freezes exceptionally well. Cool completely, then transfer to freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge before reheating to retain that juicy tenderness.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally to warm evenly without breaking down the meat further. If the sauce has thickened too much in the fridge, add a splash of broth or water to loosen it up for a perfect finish.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for this recipe because it becomes tender and flavorful with slow cooking, but you can also use brisket or short ribs if you prefer. Just ensure they are suitable for braising.

Is red wine necessary?

Red wine is essential for authentic flavor and tenderizing the meat. However, if you want to avoid alcohol, you can substitute with additional beef broth and a splash of red grape juice or cranberry juice for acidity.

Can this recipe be made in a slow cooker?

Yes! After searing the meat and sautéing the vegetables, transfer everything into your slow cooker. Cook on low for 6-8 hours or until the beef is tender, adding the carrots halfway through if possible.

Why add the carrots halfway through cooking?

Add carrots later to keep them from becoming overly soft and losing their shape. This ensures they remain a tender but noticeable component of the dish.

What wine pairs well with French Beef Bourguignon?

Traditionally, Burgundy or Pinot Noir wines complement this dish beautifully, but any dry red wine like Merlot or Cabernet Sauvignon will work well too.

Final Thoughts

There is something truly magical about simmering this classic French Beef Bourguignon Recipe that warms the soul and delights the senses. With its deep, comforting flavors and tender beef, it’s the kind of recipe you’ll want to make again and again. So gather your ingredients, set your oven, and dive into this wonderful cooking adventure—you won’t regret sharing this hearty, flavorful dish with friends and family.

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