French Beef Stew Name: Boeuf Bourguignon Recipe

The French beef stew most often meant by the name is boeuf bourguignon, a slow-braised dish of beef, red wine, bacon, mushrooms, and onions associated with Burgundy. Long, gentle cooking turns an affordable cut of beef tender and lets the wine and savory cooking juices become a rich sauce.

This version is designed for a home kitchen, with straightforward ingredients and a separate mushroom-and-pearl-onion finish. Recipes vary by household and region, so treat the Burgundy connection as inspiration rather than a claim that there is only one correct pot.

Ingredients

3 lb (1.36 kg) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) pieces
4 oz (113 g) thick-cut bacon, cut into small pieces
1 tbsp (15 ml) neutral oil, such as canola or grapeseed
1 large yellow onion, about 8 oz (225 g), finely chopped
2 medium carrots, about 9 oz (250 g), peeled and cut into ½-inch (1 cm) pieces
3 garlic cloves (about 9 g), finely chopped
2 tbsp (16 g) all-purpose flour
1 tbsp (16 g) tomato paste
1 bottle dry red wine, 3¼ cups (750 ml), preferably Pinot Noir or another dry, medium-bodied red
2 cups (475 ml) low-sodium beef broth, plus a little more if needed
1 bay leaf
3 fresh thyme sprigs, or 1 tsp (1 g) dried thyme
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
8 oz (225 g) frozen pearl onions, thawed, or peeled fresh pearl onions
12 oz (340 g) cremini mushrooms, halved or quartered if large
1 tbsp (14 g) unsalted butter
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and oven. Heat the oven to 325°F (163°C). Pat the beef pieces thoroughly dry with paper towels; dry surfaces brown more effectively than damp ones. Season them with the salt and pepper. Set a heavy Dutch oven or other oven-safe pot over medium heat.
Render the bacon. Add the bacon to the dry pot and cook for about 8 minutes, stirring now and then, until browned and some fat has rendered. Lift the bacon onto a plate with a slotted spoon, leaving the fat in the pot. If the bacon releases very little fat, add the measured oil.
Brown the beef in batches. Raise the heat to medium-high. Add enough beef pieces to form a single layer without crowding the pot. Brown them on several sides, turning as needed, for about 4 minutes per batch. Transfer browned beef to the plate with the bacon. Work in batches so the beef sears rather than steams; add a small splash of oil only if the pot becomes dry.
Cook the vegetables and build the base. Lower the heat to medium. Add the chopped onion and carrots and cook for about 5 minutes, scraping up browned bits, until the onion begins to soften. Stir in the garlic and tomato paste for 1 minute. Sprinkle in the flour and cook for another minute, stirring so it coats the vegetables and does not form dry clumps.
Add wine and braise. Pour in the wine gradually, scraping the bottom of the pot to loosen the browned fond. Add the broth, bay leaf, thyme, bacon, and beef with any juices on the plate. The liquid should come close to covering the beef; add a little broth if necessary. Bring just to a gentle simmer, cover, and transfer the pot to the oven. Braise for 2 hours and 15 minutes, checking once or twice that the liquid is barely bubbling rather than boiling hard.
Check tenderness and food safety. Test a large piece with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this stew cooks well beyond that point, and the beef should be fork-tender before serving. If it still feels firm, cover the pot and continue braising in 15-minute increments. Remove the bay leaf and thyme stems.
Cook the mushrooms and onions. While the beef finishes, melt the butter in a skillet over medium-high heat. Add the mushrooms in a single layer and cook for 7–8 minutes, turning occasionally, until browned and their released liquid has mostly evaporated. Add the pearl onions and cook for about 5 minutes, until hot and lightly browned. Stir the mushrooms and onions into the stew and simmer the pot on the stovetop for 2 minutes. Taste the sauce and adjust salt and pepper. If it is thinner than you like, simmer uncovered for a few minutes; if too thick, loosen it with a splash of broth.
Rest and serve. Let the stew stand for about 5 minutes so the bubbling settles, then scatter parsley over the top. Spoon beef, vegetables, and sauce into warm bowls. The sauce should coat the back of a spoon, while the beef remains in tender pieces rather than breaking down completely.

Tips

Choose a braising cut. Chuck is well suited to a long, moist cook and is usually easy to find. Boneless short rib or brisket can also work, though they may need a little more time and can produce a richer or fattier sauce. Avoid very lean steak cuts, which can become dry and firm during a long braise.
Use wine you would drink. A dry Burgundy-style Pinot Noir fits the dish, but a dry Beaujolais or another medium-bodied red is practical. Avoid sweet wine and very heavily oaked reds, which can make the sauce taste sugary or assertive. If you do not want to cook with alcohol, replace the wine with additional beef broth and add 1 tablespoon (15 ml) red-wine vinegar for brightness; the result will taste different and less wine-forward.
Do not crowd the pot. Moisture escaping from crowded beef prevents good browning. Give each batch room, and allow the pot to regain heat between batches. The brown residue on the bottom is flavor, so scrape it up as you add the wine without scraping in any burnt, black bits.
Plan for a slow, gentle braise. A hard boil can toughen the outside of the meat and make the sauce greasy. Keep the covered pot at a quiet simmer in the oven, and check tenderness rather than relying only on the clock. The stew can be made a day ahead; its flavor often becomes more integrated after chilling and reheating.

Serving Suggestions

Serve boeuf bourguignon in shallow bowls with plenty of sauce. Mashed potatoes are a classic, practical partner because they catch the gravy; buttered egg noodles, boiled potatoes, or soft polenta are also good choices. For bread, offer a crusty baguette or country loaf for wiping the bowl. A simple green salad with a sharp vinaigrette balances the richness, while steamed green beans or roasted Brussels sprouts add a fresh vegetable side.

For a composed dinner, portion the beef and vegetables first, then spoon sauce over each serving and finish with parsley. If the sauce seems too rich alongside the sides, serve smaller portions with a crisp salad rather than diluting the stew. A dry red wine similar to the one used for cooking is a natural pairing, but water or sparkling water works just as well at the table.

Variations

Make it without bacon: Leave out the bacon and begin with 2 tablespoons (30 ml) oil instead of 1 tablespoon. The stew will lose some smoky, cured-meat depth, but browning the beef carefully and using a flavorful broth still makes a satisfying sauce. For a milder flavor, use unsmoked bacon where available.

Use fresh pearl onions: Peel about 8 oz (225 g) of small pearl onions and cook them as directed. Frozen onions are a convenient substitute and are usually milder and softer, but they work well once browned. If neither is available, use 1 cup (150 g) of peeled shallots cut in half; they make the finish sweeter and more onion-forward.

Make it gluten-free: Omit the flour and leave the pot uncovered for the final part of cooking if the sauce needs to reduce. Alternatively, stir 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, then add it gradually to gently simmering sauce until it reaches the thickness you want. Cornstarch gives the sauce a glossier finish than flour.

Use a slow cooker: Brown the bacon, beef, and vegetables on the stovetop first, then transfer them to a slow cooker with the wine, broth, herbs, and tomato paste. Cook on low until the beef is tender, usually about 7–8 hours, and cook the mushrooms and onions separately before stirring them in near the end. Slow cookers vary, so use tenderness as the deciding test; the sauce may need reducing in a saucepan afterward.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep the stew refrigerated for 3–4 days. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes, and thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the sauce has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking with a food thermometer, before serving. Avoid repeated cycles of cooling and reheating; divide a large batch into smaller portions so it cools and warms more evenly.

Frequently Asked Questions

What is the name of the French beef stew?
Boeuf bourguignon is the well-known French beef stew made with beef braised in red wine, commonly with bacon, onions, carrots, and mushrooms. It is also called beef Burgundy in English. The name refers to Burgundy, a region associated with the dish and its wine, though home recipes differ.

Can I make boeuf bourguignon the day before?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The chilled sauce may be firm from the rendered fat; lift off some of the solid fat before reheating if you prefer a leaner finish. Add a little broth if the sauce needs loosening.

Can I use a different cut of beef?
Yes. Boneless short ribs, brisket, or another well-marbled braising cut can replace chuck. Cut the meat into similar-sized pieces so it cooks evenly, and expect the time to vary. The stew is ready when a fork slides into the beef easily, not simply when a timer rings.

Does the alcohol cook out of the wine?
Some alcohol evaporates during cooking, but a long braise does not guarantee that all of it disappears. If you need to avoid alcohol entirely, use extra broth with a small amount of red-wine vinegar as described in the tips. That substitute provides acidity, but it will not reproduce the depth of wine.

Why is my stew meat still tough?
It probably needs more time. Beef can remain firm for a while before its connective tissue softens, especially if pieces are large or the oven runs cool. Keep the pot covered at a gentle simmer and check again every 15 minutes. A vigorous boil is not a shortcut and can make the texture less pleasant.

Can I make the stew without a Dutch oven?
Use a heavy oven-safe pot with a tight-fitting lid. If you do not have one, brown the ingredients in a skillet, transfer everything to a covered casserole dish, and braise in the oven. Check that the dish is deep enough to hold the liquid and that its lid or a secure foil cover keeps most moisture inside.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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