French Beef Bourguignon

Introduction

This Beef Bourguignon Recipe isn’t just dinner—it’s a doorway to slower evenings, stories at the table, and the kind of warmth you feel from the inside out. I grew up hearing about a grandmother in Burgundy who measured by memory and cooked with a timeworn wooden spoon. She’d tip in the wine with a wink, say “patience,” and let the stew tell its own story. The magic here is simple: well-seared beef, patient oven time, and a glossy sauce that clings to everything it touches.

Think of this Beef Bourguignon Recipe as French comfort food done the easy, home-cook way. We’ll brown beef cubes until they build a dark fond, soften pearl onions and carrots, splash in Burgundy wine, and let herbs do their quiet work. The mushrooms arrive near the end so they stay plump and meaty. Serve it over mashed potatoes or buttered noodles and watch it disappear.

If you love the deep, woodsy flavor that mushrooms bring, you’ll also enjoy a bowl of this light and silky Creamy Mushroom Soup on nights when you want comfort but not heaviness. Keep reading for seven small, powerful “secrets” tucked into the steps that make this cozy French classic turn out restaurant-good every single time.

Ingredients for the Best No-Bake Cheesecake

 Beef Bourguignon Recipe.

• Beef stew meat (beef chuck), 2 pounds, cut into 1-inch cubes

• All-purpose flour, ¼ cup

• Kosher salt, 1 teaspoon

• Coarse ground black pepper, ½ teaspoon

• Unsalted butter, 4 tablespoons

• Frozen pearl onions, 12 ounces (no need to thaw)

• Carrots, 2 large, cut into 2-inch pieces

• Garlic, 2 cloves, minced

• Brown mushrooms (cremini or button), 8 ounces, halved if large

• Burgundy red wine, 2 cups (or any dry, medium-bodied red)

• Bay leaf, 1

• Fresh thyme leaves, 1 teaspoon (or ½ teaspoon dried)

Secret #1 – Dry beef = better browning: Pat cubes very dry with paper towels before tossing in seasoned flour. A dry surface helps a deep crust form fast.

Secret #2 – Butter for flavor, not for frying: Melted butter adds French richness; use a heavy pot so the milk solids don’t scorch while you sear.

Directions to Create Easy Keto Recipes at Home

Here are the complete directions for the stew with handy keto-friendly swaps.

1. Preheat & prep
   Set oven to 325°F (163°C). Toss beef with flour, salt, and pepper until coated.
   ️⃣ Keto swap: Skip the flour and season the beef directly; you can thicken later with a pinch of xanthan gum.

2. Sear the beef (Secret #3 – don’t crowd the pot)
   In a large Dutch oven over medium-high heat, melt 2 tablespoons butter. Add beef in batches, leaving space between pieces. Sear 4–5 minutes, turning to brown most sides. Remove to a plate. If the pot looks dry, add the remaining 2 tablespoons butter for the next batch.

3. Sauté the vegetables (Secret #4 – onions first, mushrooms later)
   In the same pot, add pearl onions and carrots with a pinch of salt. Cook 4–5 minutes until lightly browned. Stir in garlic for 30 seconds until fragrant.
   Why mushrooms later? They absorb sauce like sponges; adding them near the end keeps their texture meaty, not mushy.

4. Deglaze & build the sauce
   Pour in 2 cups Burgundy wine, scraping up the browned bits (fond). Return beef (and any juices) to the pot. Add bay leaf and thyme; bring to a gentle simmer.
   ️⃣ Keto tip: If skipping flour, the sauce will be thinner now—don’t worry, it reduces and thickens in the oven, and you can finish with xanthan gum later.

5. Slow braise
   Cover and bake 2 hours. The low, steady oven heat breaks down collagen so the beef turns fork-tender.
   Secret #5 – Let the oven do the work: Oven braising gives you even heat all around the pot and avoids scorching that can happen on a stovetop.

6. Mushroom finish
   Stir in mushrooms; cover and return to the oven 1 hour more. The mushrooms soak up the sauce while keeping their shape.
   Secret #6 – A pinch of salt at the end: After the final hour, taste and season again. Salt tightens flavors and makes the winey sauce pop.

7. Balance & serve
   Remove the bay leaf. For brightness, stir in ½–1 teaspoon red wine vinegar or a squeeze of lemon off heat. Rest 10 minutes, then ladle over mashed potatoes, buttered noodles, or creamy polenta.
   Secret #7 – Make it a day ahead: Like many braises, this Beef Bourguignon Recipe tastes even better tomorrow. Chill, skim any solid fat, and reheat gently.

Tips & Variations for Healthy Dinner Ideas

• Lighten it up: Serve smaller portions of the Beef Bourguignon Recipe over cauliflower mash or roasted root veggies to keep it a healthy dinner without losing comfort.

• More veg: Add parsnips or turnips with the carrots; stir in a handful of peas right before serving for color.

• No wine? Use beef stock plus a tablespoon of tomato paste and a teaspoon of Worcestershire for depth.

• Gluten-free: Ditch the flour and thicken at the end with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) simmered for 1–2 minutes.

• Bacon twist: Render a few chopped strips of bacon at the very start; sear the beef in the drippings for smoky richness.

• Serving ideas: Start with a spoon-and-sip of Basic Vegetable Soup to warm everyone up, then follow with the stew and a crisp green salad.

• Make it a French bistro menu: Finish the meal with a bright, bakery-style dessert like this Lemon Cream Cake Recipe—the citrus balances the hearty stew beautifully.

FAQ 1 – Can I make this Beef Bourguignon Recipe without wine?
Yes. Replace wine with low-sodium beef stock and add 1 tablespoon tomato paste plus 1 teaspoon balsamic or red wine vinegar for complexity.

FAQ 2 – Can I cook Beef Bourguignon in a slow cooker?
Absolutely. Sear beef and sauté onions/garlic on the stovetop first, then transfer to a slow cooker with wine, herbs, and carrots. Cook 8–9 hours on LOW (or 4–5 on HIGH). Add mushrooms for the final hour so they stay plump.

Storage

• Refrigerator: Up to 4 days in an airtight container.

• Freezer: Up to 3 months. Cool completely, portion, and freeze. Thaw in the fridge overnight and reheat gently on the stovetop.

• Reheat: Low and slow—medium-low heat until steaming. Add a splash of water or stock if the sauce gets too thick.

Time & Yield

• Prep Time: 20 minutes

• Cook Time: 3 hours (mostly hands-off)

• Total Time: ~3 hours 20 minutes

• Yield: 6 servings

Tools Used

• Heavy Dutch oven or other oven-safe pot with a tight lid

• Wooden spoon or heat-safe spatula

• Tongs

• Measuring cups and spoons

• Ladle for serving

Final Thoughts

The beauty of a classic like this Beef Bourguignon Recipe is how generous it is with your time. You give it a few thoughtful minutes up front—drying and searing the beef, softening the onions, deglazing with wine—and the oven pays you back with tender meat and a sauce so glossy it looks like it came from a French bistro. Make it on Sunday and you’ll have one of those dinners that draws everyone to the kitchen just by smell.

Want more ideas and techniques to compare? Browse Allrecipes’ step-by-step Beef Bourguignon guide for another trusted take on slow-braised beef. And when you’re planning sides for the week, a fresh, crunchy plate like this Easy Creamy Cucumber Salad is a welcome contrast to the stew’s richness.

TINSUF RECIPES

French Beef Bourguignon

A cozy Beef Bourguignon Recipe featuring browned beef, pearl onions, carrots, and mushrooms slowly braised in Burgundy wine until spoon-tender with a velvet sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course: Dinner

Cuisine: French

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds beef stew meat chuck, 1-inch cubes
• ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 4 tablespoons unsalted butter
• 12 ounces frozen pearl onions
• 2 large carrots cut into 2-inch pieces
• 2 cloves garlic minced
• 8 ounces brown mushrooms halved
• 2 cups Burgundy red wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried

Equipment

• Dutch oven (heavy, oven-safe)
• Wooden spoon or spatula
• Tongs
• - Measuring cups and spoons
• - Ladle

Method

 

1. Preheat oven to 325°F (163°C). Toss beef with flour, salt, and pepper.
2. Melt 2 tbsp butter in a Dutch oven over medium-high heat. Sear beef in batches 4–5 minutes until browned; remove. Add remaining butter for subsequent batches if needed.
3. Add pearl onions and carrots to the pot; sauté 4–5 minutes until lightly browned. Stir in garlic for 30 seconds.
4. Pour in wine, scraping up browned bits. Return beef and juices; add bay leaf and thyme. Bring to a gentle simmer.
5. Cover and bake 2 hours.
6. Stir in mushrooms, cover, and bake 1 hour more until beef is tender and sauce is glossy.
7. Discard bay leaf, adjust salt and pepper, and add a splash of vinegar or lemon if desired. Rest 10 minutes and serve over mashed potatoes or with crusty bread.

Notes

Keto: Skip the flour; thicken the finished sauce with a pinch (¼–½ tsp) of xanthan gum whisked in off heat.

Gluten-free: Replace flour with cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) simmered for 1–2 minutes at the end.

Make-ahead: Even better the next day—chill, skim fat, and reheat gently.

Add bacon (optional): Render 2–3 chopped slices at the start and sear beef in the drippings for smoky depth.