Rich, hearty, and deeply flavorful, Beef Bourguignon is a classic French dish that transforms simple ingredients into a luxurious, slow-cooked stew. Tender beef, carrots, onions, and mushrooms simmer in a velvety sauce infused with garlic and herbs—perfect for a cozy dinner.
Why You’ll Love This Recipe
Authentic French Flavors – Classic, rich, and elegant.
Slow-Cooked Perfection – The beef becomes meltingly tender.
Deep, Savory Sauce – Infused with herbs, garlic, and broth.
Perfect for Special Occasions – Yet easy enough for a weekend meal.
Ingredients You’ll Need
For the Beef Bourguignon:
- 2 lbs beef chuck or stew meat, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 strips of beef bacon, chopped (for extra depth of flavor)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 1 stalk celery, chopped
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup grape juice (for richness)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
For the Mushroom Garnish:
- 1 tbsp butter
- 1 cup mushrooms, quartered
- ½ tsp salt
For Thickening (Optional):
- 2 tbsp all-purpose flour or cornstarch
- 2 tbsp water (for making a slurry)
Tools You’ll Need
Large Dutch oven or heavy-bottomed pot
Sharp knife & cutting board
Wooden spoon
Ladle
How to Make French Beef Bourguignon
Step 1: Brown the Meat
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add the chopped beef bacon and cook until crispy. Remove and set aside.
- In the same pot, sear the beef chunks in batches, browning all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- Lower the heat to medium and add the remaining 1 tbsp olive oil.
- Sauté onion, garlic, carrots, and celery for 3-4 minutes until slightly softened.
- Stir in tomato paste and cook for another minute.
Step 3: Build the Sauce & Simmer
- Pour in grape juice, scraping up any browned bits from the bottom of the pan.
- Add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Return the beef and bacon to the pot. Stir well.
- Cover and simmer on low heat for 2½ – 3 hours, stirring occasionally.
Step 4: Cook the Mushrooms
- While the beef cooks, melt butter in a pan over medium heat.
- Sauté mushrooms with salt until golden brown, about 5 minutes.
Step 5: Thicken the Sauce (Optional)
- If a thicker sauce is desired, mix flour/cornstarch with water and stir it into the pot. Simmer for 5 more minutes.
Step 6: Finish & Serve
- Stir in the sautéed mushrooms and remove the bay leaf.
- Serve hot over mashed potatoes, egg noodles, or crusty bread.
What to Serve with Beef Bourguignon
Creamy Mashed Potatoes – A classic pairing.
Crusty French Bread – Perfect for soaking up the rich sauce.
Simple Green Salad – A refreshing contrast to the deep flavors.
Pro Tips for the Best Beef Bourguignon
Sear the Meat First – This locks in flavor and creates a deeper taste.
Slow Cook for Maximum Tenderness – The longer it simmers, the better it gets.
Use Fresh Herbs if Possible – Fresh thyme and parsley elevate the dish.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm over low heat on the stove, adding a splash of broth if needed.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sear the beef first, then cook on low for 8 hours or high for 4-5 hours.
What can I use instead of grape juice?
Try pomegranate juice or extra beef broth for a similar depth of flavor.
Can I make this ahead of time?
Absolutely! The flavors deepen overnight, making it even better the next day.
Final Thoughts
This French Beef Bourguignon is a luxurious yet approachable dish that’s perfect for any occasion. Whether for a cozy night in or a special dinner, it’s sure to impress!
Try it out and let me know how it turns out! Bon appétit!
Preparation Time: 20 minutes
Cooking Time: 3 hours
Cuisine: French
Nutritional Information (Per Serving)
Calories: 480 | Protein: 42g | Carbohydrates: 18g | Fat: 22g | Fiber: 4g | Sodium: 750mg
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French Beef Bourguignon
- Total Time: 3 hours 20 minutes
Description
Rich, hearty, and deeply flavorful, Beef Bourguignon is a classic French dish that transforms simple ingredients into a luxurious, slow-cooked stew. Tender beef, carrots, onions, and mushrooms simmer in a velvety sauce infused with garlic and herbs—perfect for a cozy dinner.
Ingredients
For the Beef Bourguignon:
- 2 lbs beef chuck or stew meat, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 strips of beef bacon, chopped (for extra depth of flavor)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 1 stalk celery, chopped
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup grape juice (for richness)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
For the Mushroom Garnish:
- 1 tbsp butter
- 1 cup mushrooms, quartered
- ½ tsp salt
For Thickening (Optional):
- 2 tbsp all-purpose flour or cornstarch
- 2 tbsp water (for making a slurry)
Instructions
Step 1: Brown the Meat
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add the chopped beef bacon and cook until crispy. Remove and set aside.
- In the same pot, sear the beef chunks in batches, browning all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- Lower the heat to medium and add the remaining 1 tbsp olive oil.
- Sauté onion, garlic, carrots, and celery for 3-4 minutes until slightly softened.
- Stir in tomato paste and cook for another minute.
Step 3: Build the Sauce & Simmer
- Pour in grape juice, scraping up any browned bits from the bottom of the pan.
- Add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Return the beef and bacon to the pot. Stir well.
- Cover and simmer on low heat for 2½ – 3 hours, stirring occasionally.
Step 4: Cook the Mushrooms
- While the beef cooks, melt butter in a pan over medium heat.
- Sauté mushrooms with salt until golden brown, about 5 minutes.
Step 5: Thicken the Sauce (Optional)
- If a thicker sauce is desired, mix flour/cornstarch with water and stir it into the pot. Simmer for 5 more minutes.
Step 6: Finish & Serve
- Stir in the sautéed mushrooms and remove the bay leaf.
- Serve hot over mashed potatoes, egg noodles, or crusty bread.
Notes
Sear the Meat First – This locks in flavor and creates a deeper taste.
Slow Cook for Maximum Tenderness – The longer it simmers, the better it gets.
Use Fresh Herbs if Possible – Fresh thyme and parsley elevate the dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Cuisine: French
