How to make “Beef Bourguignon”

Beef Bourguignon Recipe: A Classic French Comfort Dish

Few dishes represent the soul of French cooking better than Beef Bourguignon (Boeuf Bourguignon). Originating from the Burgundy region of France, this hearty stew transforms humble ingredients — beef, vegetables, herbs, and red wine — into an elegant yet comforting dish. Made famous worldwide by Julia Child, it has become a symbol of slow cooking and French culinary tradition.

Beef Bourguignon is not just food; it’s an experience. Rich, flavorful, and deeply satisfying, it’s a dish often prepared for family gatherings, special dinners, or even festive occasions. Today, it’s beloved across Europe, the U.S., and beyond, making it one of the most famous French recipes ever shared with the world.

Where Is Beef Bourguignon Famous?

This dish is most celebrated in Burgundy (Bourgogne), France, where vineyards produce the red wine traditionally used in the recipe. Over time, it has gained international fame, appearing on restaurant menus in Paris, London, New York, and even home kitchens across Asia and Australia.

The magic of Beef Bourguignon lies in its balance of rustic charm and refined taste. While it began as a peasant’s dish, slowly braising inexpensive beef cuts to make them tender, it evolved into a gourmet favorite thanks to French chefs.

Ingredients (Serves 6)

To make an authentic Beef Bourguignon, you’ll need:

Beef chuck or brisket – 1.5 kg (cut into large cubes)
Red wine (Burgundy preferred) – 750 ml (1 bottle)
Beef stock – 2 cups (500 ml)
Bacon – 150 g (cut into lardons)
Carrots – 3 medium (thick slices)
Onions – 2 large (sliced)
Garlic – 4 cloves (minced)
Tomato paste – 2 tbsp
Flour – 3 tbsp
Pearl onions – 200 g (optional, for garnish)
Mushrooms – 300 g (quartered)
Olive oil – 2–3 tbsp
Fresh thyme & parsley – tied in a bouquet garni
Bay leaves – 2
Salt & black pepper – to taste

Step-by-Step Instructions

1. Marinate the Beef (Optional but Recommended)

Place beef chunks in a bowl.
Cover with red wine, add bay leaves, and refrigerate overnight.
This deepens the flavor and helps tenderize the meat.

2. Prepare the Bacon

In a heavy Dutch oven, cook bacon lardons until crispy.
Remove and set aside, leaving the fat in the pot.

3. Brown the Beef

Pat beef chunks dry with paper towels for better browning.
Sear in batches over medium-high heat until nicely browned.
Remove and set aside with the bacon.

4. Cook the Vegetables

In the same pot, add onions and carrots.
Cook until softened and lightly caramelized.
Stir in garlic and tomato paste, cooking for 1–2 minutes.

5. Build the Stew Base

Sprinkle flour over vegetables, stir to coat evenly.
Slowly pour in wine and beef stock, scraping up brown bits.
Return beef and bacon to the pot.
Add bouquet garni and bring to a gentle simmer.

6. Slow Cook

Cover and cook on low heat for 2.5–3 hours until beef is fork-tender.
Alternatively, place in an oven at 160°C (325°F).

7. Prepare Garnish Vegetables

While stew cooks, sauté mushrooms in butter until golden.
Caramelize pearl onions in a separate pan.

8. Final Assembly

Once beef is tender, remove bouquet garni.
Stir in mushrooms and pearl onions.
Adjust seasoning with salt and pepper.

What to Serve with Beef Bourguignon

This dish is rich and filling, so it pairs best with simple sides:

Mashed potatoes – creamy and buttery, they soak up the sauce beautifully.
Buttered noodles – traditional in French households.
Crusty bread or baguette – perfect for dipping.
Steamed green beans or roasted vegetables – for freshness.

Tips for the Best Beef Bourguignon

Choose the right beef cut – Chuck, brisket, or shin work best as they become tender with slow cooking.
Use a quality dry red wine – Burgundy, Pinot Noir, or Merlot enhance the flavor.
Don’t rush the process – The magic lies in slow braising.
Even better the next day – The flavors deepen overnight, so leftovers taste amazing.

Verdict

Beef Bourguignon is proof that slow cooking brings out the best in simple ingredients. It’s hearty enough to warm you on a cold evening yet elegant enough to serve at a dinner party. The deep wine-based sauce, tender beef, and rich layers of flavor make it one of the most beloved French recipes worldwide.

If you’ve never made it before, this recipe is the perfect starting point. Once you try it, you’ll understand why Julia Child called it “one of the most delicious beef dishes concocted by man.”