Classic French Beef Bourguignon

Nothing says comfort food like a steaming bowl of Classic French Beef Bourguignon. This traditional dish, made famous by Julia Child, transforms simple ingredients into a rich, slow-cooked stew bursting with deep flavors. Tender beef, caramelized onions, earthy mushrooms, and crispy bacon simmer together in a luscious red wine sauce that warms you from the inside out.

Though it requires a bit of time, this dish is absolutely worth it. It’s perfect for special occasions, cozy weekends, or even meal prepping since the flavors develop even more the next day!

Why You’ll Love This Recipe

• Deep, rich flavors that come from slow cooking.
• Classic French elegance made simple for home cooking.
• Perfect for meal prep, as it tastes even better the next day.
• Pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Ingredients

For the Beef:

• 2 lbs beef chuck or stewing beef, cut into 2-inch cubes
• 2 tablespoons olive oil
• 4 ounces bacon, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons flour

For the Sauce:

• 2 cups dry red wine (Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 2 bay leaves

Vegetables:

• 1 cup pearl onions (or 1 large onion, chopped)
• 2 cups cremini or button mushrooms, sliced
• 2 carrots, sliced

Optional Add-Ons/Substitutes:

• Swap beef chuck for short ribs for extra tenderness.
• Use shallots instead of onions for a milder flavor.
• Substitute mushrooms with parsnips for a twist.

How to Make Classic French Beef Bourguignon

1. Sear the Beef & Bacon:
   • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat.
   • Add diced bacon and cook until crispy, then remove with a slotted spoon.
   • Pat beef cubes dry (for better browning), season with salt and pepper, then sear in batches until browned. Set aside.
2. Sauté the Vegetables:
   • In the same pot, add another tablespoon of olive oil.
   • Sauté the onions, mushrooms, and carrots for 5 minutes until softened.
   • Stir in the garlic and cook for 1 minute.
3. Build the Sauce:
   • Add the tomato paste and flour, stirring well.
   • Pour in red wine, scraping the bottom to release any browned bits.
   • Add the beef broth, thyme, bay leaves, and cooked bacon.
4. Simmer & Cook:
   • Return the seared beef to the pot, bring to a simmer, then cover and cook on low heat for 2½ to 3 hours (or bake at 325°F for the same time).
   • Stir occasionally until the beef is fork-tender.
5. Final Touches:
   • Taste and adjust seasoning if needed.
   • Remove bay leaves before serving.

Pro Tips

• For a richer sauce: Let it simmer uncovered for the last 30 minutes to reduce.
• Use a good wine: If it’s drinkable, it’s perfect for cooking.
• Make ahead: This dish tastes even better the next day as the flavors deepen!

How to Serve

• With Mashed Potatoes: A classic, creamy pairing.
• Over Buttered Noodles: A hearty, comforting option.
• With Crusty Bread: Perfect for soaking up the rich sauce.

Nutritional Information (Per Serving)

• Calories: ~500
• Protein: 40g
• Carbs: 15g
• Fat: 25g
• Fiber: 3g

Storage and Reheating Tips

• Storing Leftovers: Keep in an airtight container in the fridge for up to 4 days.
• Reheating: Gently warm on the stovetop over low heat or in the microwave.
• Freezing: Freeze in a sealed container for up to 3 months; thaw overnight before reheating.

Conclusion

Classic French Beef Bourguignon is the ultimate comfort dish—rich, flavorful, and deeply satisfying. Whether you’re making it for a special dinner or meal prepping for the week, this timeless French stew will never disappoint. Let me know how it turns out!

FAQ Section

Can I make this in a slow cooker?
Yes! After searing the beef and veggies, transfer everything to a slow cooker and cook on low for 6-8 hours.

What’s the best wine to use?
A dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon works best.

Can I make this without wine?
Yes! Substitute wine with extra beef broth and a splash of balsamic vinegar for depth.