Name: French Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 8 ounces bacon OR salt pork (if using salt pork, rind reserved); 3 pound chuck roast, chopped into 2 inch pieces; Salt and pepper to season beef; Oil for searing beef and sautéing vegetables; 1 tablespoon butter (for coating beef with flour); 4 tablespoons butter (divided); 2 tablespoons olive oil (divided); 1 large onion, chopped; 1 pound carrots (about 7-8 medium), chopped into 1-inch pieces; 6 cloves garlic, smashed and sliced; 14 ounces frozen pearl onions; 1 pound mushrooms, halved or quartered; 3 cups red wine (750ml bottle); 2-4 cups Zoup! Good (Really Good®) Beef Bone Broth; 2 tablespoons tomato paste; 1/3 cup parsley, chopped; 6 fresh thyme sprigs; 2 bay leaves; Rind from salt pork (if using); 2 cups water (for cooking pearl onions); 1/2 teaspoon kosher salt (for pearl onions)

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Introduction

French Beef Bourguignon is a classic, rich stew that transforms simple ingredients into a deeply flavorful dish. Slow-cooked beef, vegetables, and red wine come together to create a comforting meal perfect for cozy dinners. With a few key steps, you can make this French favorite at home with ease.

A close-up view of a rich beef stew showing thick chunks of dark brown beef surrounded by soft, round slices of bright orange carrots and whole pearl onions with a light cream color. The dish is coated in a shiny, thick brown sauce that covers all the ingredients, with small green herb leaves sprinkled evenly on top. A piece of toasted brown crusty bread rests at the top edge of the image, hinting at the stew's hearty texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces bacon OR salt pork*
3 pound chuck roast, chopped into 2 inch pieces
Salt and pepper, to taste
Oil for searing beef and sautéing veggies
1 tablespoon butter (for coating beef with flour)
1/3 cup flour
1 large onion, chopped
1 pound carrots (about 7-8 medium), chopped into 1-inch pieces
6 cloves garlic, smashed and sliced
3 cups red wine (one 750ml bottle)
2-4 cups beef bone broth (such as Zoup! Good Really Good®)
2 tablespoons tomato paste
1/3 cup parsley, chopped
6 fresh thyme sprigs
2 bay leaves
Rind from salt pork (if using)
14 ounces frozen pearl onions
2 cups water
1/2 teaspoon kosher salt
2 tablespoons butter (for pearl onions)
1 pound mushrooms, halved or quartered
4 tablespoons butter (divided, for mushrooms)
2 tablespoons olive oil (divided)

Instructions

Step 1: If using bacon, cut into 1-inch pieces and cook over medium heat in a large oven-safe pot until lightly cooked but not crisp. Remove bacon and leave grease in the pot. If using salt pork, slice into thin strips and brown them similarly, reserving the rind for later.
Step 2: Pat the beef pieces dry with paper towels and season with salt and pepper. Heat the bacon or salt pork grease over medium-high heat, adding oil if needed. Sear the beef in batches without crowding, browning each piece on all sides. Set browned beef aside.
Step 3: Return all seared beef and cooked bacon or salt pork to the pot. Add 1 tablespoon butter and stir to coat. Sprinkle 1/3 cup flour over the meat and stir well to coat each piece. Cook over medium heat for 1-2 minutes, then turn off heat and set aside.
Step 4: In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chopped onion and carrots, cooking 3-4 minutes until they begin to brown. Add sliced garlic and sauté briefly until fragrant, then remove vegetables and set aside.
Step 5: In the same skillet, add red wine and bring to a boil. Scrape up browned bits from the pan and simmer until the wine reduces by about one cup, approximately 10-15 minutes.
Step 6: Preheat the oven to 300°F (150°C). Pour the reduced wine over the beef in the pot. Add enough beef broth to almost cover the meat. Bring to a simmer on the stovetop, scraping the bottom to prevent burning.
Step 7: Stir in tomato paste, chopped parsley, thyme sprigs, bay leaves, and the salt pork rind if using. Cover the pot with a lid and transfer to the oven.
Step 8: Cook in the oven for 1 hour and 30 minutes. Then add the sautéed carrot and onion mixture to the pot, stir, cover again, and return to the oven for another 60-90 minutes. The total cooking time should be 2 1/2 to 3 hours to tenderize the beef.
Step 9: While the beef cooks, prepare the pearl onions by simmering them in water with salt and butter in the skillet used for the wine reduction. Cook until water evaporates and onions brown on all sides, then set aside.
Step 10: Clean and dry the mushrooms. In the same skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium-high heat. Sauté half the mushrooms until browned, then remove. Repeat with the remaining mushrooms. Set all mushrooms aside.
Step 11: After the beef has cooked at least 2 1/2 hours, check tenderness by breaking up a piece with a wooden spoon. If still tough, continue cooking 20-40 minutes longer.
Step 12: Remove thyme stems, bay leaves, and salt pork rind from the pot. Taste and thicken the sauce if needed by straining and simmering separately until it coats the back of a spoon.
Step 13: Add the pearl onions and mushrooms to the pot. Stir gently and season with salt and pepper to taste.
Step 14: Serve the Beef Bourguignon hot, ideally over mashed potatoes or buttered egg noodles for a classic presentation.

Tips & Variations

Patting the beef dry before searing is crucial for good browning and flavor development.
Cooking mushrooms in batches prevents steaming and helps them brown beautifully.
If you prefer, substitute pearl onions with small white onions peeled and blanched briefly.
Use a good quality dry red wine like Pinot Noir or Burgundy for the best flavor.
For a quicker version, cook the stew entirely on the stovetop on a low simmer, though oven cooking develops deeper flavor.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors meld. Reheat gently on the stove or in the oven until warmed through. This dish also freezes well; cool completely before freezing in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

A close-up of a rich stew showing chunky pieces of dark brown beef, glazed baby potatoes, bright orange carrot slices, and whole brown mushrooms, all coated in a thick, glossy brown sauce. The stew is garnished with fresh green herb leaves scattered on top. Everything is held carefully on a spoon above a white pot filled with the same hearty stew. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking because it becomes tender and flavorful. You can also use brisket or short ribs, but avoid lean cuts that may dry out.

Do I have to add bacon or salt pork?

Adding bacon or salt pork provides important fat and smoky flavor, but you can omit them if desired. Just increase the oil slightly when searing the beef for sufficient fat.