Classic Beef Bourguignonne - Recipes By Clare

A Hearty French Stew with Beef, Red Wine, and Rustic Vegetables

There’s something deeply comforting about a slowly simmered stew—especially one as luxurious and full of flavor as Beef Bourguignonne. This classic French dish has stood the test of time, known for its bold red wine base, savory beef, and tender vegetables. Originally hailing from the Burgundy region of France, Beef Bourguignonne (or Boeuf Bourguignon) is traditionally made with beef braised in wine, beef broth, and aromatics, with hearty add-ins like pearl onions, carrots, mushrooms, and bacon to round out the rich flavors.

In this article, we’ll walk through everything you need to make this dish a showstopper in your kitchen—from ingredients and preparation to tips that will make it unforgettable. Whether you’re cooking for your family or impressing guests at a dinner party, this stew is sure to warm both hearts and bellies.

What Makes Beef Bourguignonne So Special?

Beef Bourguignonne is more than just a beef stew. It’s a dish layered with depth and complexity:

Richness from slow-cooked beef and bacon
Brightness from dry red wine and herbs
Tenderness from hours of braising
Balance from vegetables that bring both sweetness and texture

This version sticks closely to the traditional roots of the dish, yet it’s approachable enough for home cooks. You don’t need a French bistro or a professional kitchen to pull off a beautifully rustic pot of bourguignonne—just a little time, care, and the right ingredients.

Ingredients (US Measurements)

Here’s what you’ll need to make this comforting stew. All measurements are adapted for accuracy using U.S. cups and units:

2½ to 3½ lbs beef chuck roast, cut into 1-inch cubes
4 slices bacon (about 4 oz), chopped
¼ cup all-purpose flour
1 tsp salt
¼ tsp ground black pepper
½ cup beef broth
2 cups dry red wine (like Burgundy or Pinot Noir)
2 tbsp tomato paste
1 tbsp garlic, minced
2 tsp dried marjoram
8 oz baby carrots (approximately 1¾ cups)
8 oz pearl onions, peeled
8 oz mushrooms, halved if large
Fresh parsley, chopped (for optional garnish)

Pro Tip: Using a high-quality wine makes a big difference. “If it’s not good enough to drink, don’t cook with it.”

Preparation and Cooking Time

Prep Time: 30 minutes
Cook Time: 2½ hours
Total Time: 3 hours

This is a dish that benefits from low-and-slow cooking. It’s not fast food, but the reward is worth every minute of patience.

Calories

Approximately 328 kcal per serving
This estimate is based on a serving size of 1 to 1.5 cups, depending on yield and side dishes.

Step-by-Step Instructions

Let’s break the process down into detailed steps to ensure perfect results every time.

Step 1: Cook the Bacon

Place a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped bacon and cook until golden and crispy, about 8–10 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Leave the bacon drippings in the pot—this flavorful fat will be used for browning the beef.

Bacon brings smoky depth and renders fat that flavors every bite of the stew.

Step 2: Brown the Beef

Lightly coat the beef cubes in all-purpose flour. This helps form a beautiful crust when searing and later thickens the sauce.
In batches (to avoid overcrowding), brown the beef on all sides in the bacon fat over medium-high heat.
Season each batch with a pinch of salt and pepper.
Once browned, set the beef aside on a separate plate.

Browning = Flavor. Take your time and don’t rush this step—caramelized bits are culinary gold.

Step 3: Deglaze and Build the Sauce

Reduce the heat to medium and pour in the ½ cup of beef broth to deglaze the pot. Scrape up the browned bits using a wooden spoon.
Stir in:
- 2 cups dry red wine
- 2 tbsp tomato paste
- 1 tbsp minced garlic
- 2 tsp dried marjoram
Mix thoroughly until the tomato paste is dissolved and the sauce begins to bubble.
Return the beef and bacon to the pot. Stir to coat.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour.

The wine and broth mixture will slowly tenderize the beef while infusing it with complex, aromatic flavors.

Step 4: Add the Vegetables

After 1 hour, stir in:
- 8 oz baby carrots
- 8 oz pearl onions
- 8 oz mushrooms
Cover and simmer for another 30 minutes, or until the vegetables and beef are tender.

Use pearl onions for their subtle sweetness and baby carrots for a uniform cook and elegant appearance.

Step 5: Final Touches and Serve

Remove the lid and skim off any excess fat that may have risen to the surface.
Taste and adjust seasoning—add salt or pepper if needed.
Garnish with chopped fresh parsley for a burst of color and freshness.

Serve hot with a classic side like:

Buttery mashed potatoes
Egg noodles
Crusty French bread
Creamy polenta

These sides are perfect for soaking up the deeply flavorful sauce.

How to Prepare the Recipe Like a Pro

Let’s expand a bit more on the process to ensure your Beef Bourguignonne turns out restaurant-quality.

Choosing the Right Beef Cut

Chuck roast is ideal for slow braising due to its marbling and connective tissue. After hours of cooking, it becomes irresistibly tender.

Avoid lean cuts like sirloin—they’ll dry out during the slow cook.

The Importance of Wine

The wine is not just a liquid, it’s the essence of the dish. Use something dry and bold:
- Burgundy
- Cabernet Sauvignon
- Pinot Noir

Let it reduce and blend with tomato paste and beef broth for a deeply satisfying base.

Time = Tenderness

This dish is all about the braise. The longer, the better (within reason):

The first hour allows the beef to start breaking down.
The next 30 minutes brings all the ingredients together harmoniously.
For an even deeper flavor, make it a day ahead and refrigerate. Reheat gently the next day and serve.

Chef’s Tips

Here are some insider tips to elevate your dish from great to unforgettable:

Use good-quality wine — your stew will only be as good as what you pour in.
Don’t skip searing — it develops flavor and seals in juices.
Use fresh herbs if available — a touch of fresh thyme or bay leaf can brighten the stew.
Add variety — root vegetables like parsnips or turnips add rustic sweetness.
Deglaze properly — those brown bits stuck on the pot? That’s flavor waiting to happen.
Leftovers are gold — the flavor deepens over 24 hours, making it perfect for meal prep or freezing.

Serving Suggestions

Pair this meal with:

Red wine – Ideally the same one you used to cook with
Crusty bread – To mop up that rich sauce
Green salad – Light and tangy to balance the richness
Mashed potatoes – Buttery and smooth to soak up all the flavor

Why You’ll Love This Recipe

Impressively elegant yet comfortingly rustic
Feels gourmet without requiring chef-level skill
Perfect for dinner parties or cozy weekends
Easily scalable for crowds or batch cooking

Storing and Reheating

Refrigerate in an airtight container for up to 3 days.
Freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat or in a 300°F oven.

As with most stews, this one tastes even better the next day.

Final Thoughts

Beef Bourguignonne is a dish that speaks to the soul. It brings together humble ingredients and elevates them with time, care, and tradition. There’s something almost magical about how red wine, garlic, and slow-cooked beef blend into a velvety stew that warms you from the inside out.

Whether you’re new to French cooking or a seasoned home chef, this recipe belongs in your repertoire. It’s bold, comforting, and undeniably delicious.