Classic French Beef Bourguignon

Classic French Beef Bourguignon

A rich, slow-simmered classic French beef bourguignon made with beef, red wine, mushrooms, and herbs for deep, comforting flavour.

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Classic French Beef Bourguignon

A rich, slow-simmered classic French beef bourguignon made with beef, red wine, mushrooms, and herbs for deep, comforting flavour.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 900 g (2lb) beef chuck cut into 4 cm (1½-inch) cubes
  • ½ teaspoon salt to taste
  • ½ teaspoon freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 150 g (5 oz) bacon lardons or diced streaky bacon
  • 1 large onion, finely chopped
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato puree
  • 2 tbsp plain flour
  • 750 ml (3 cups) dry red wine (Burgundy or Pinot Noir preferred)
  • 500 ml (2 cups) beef stock
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 springs fresh thyme)
  • 225 g (8 oz) button mushrooms, halved
  • 1 tbsp butter
  • chopped fresh parsley, for garnish

Method
 

  1. Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Brown the beef in batches until well seared on all sides, then remove and set aside.
  4. In the same pot, add the bacon and cook until lightly crisp. Add the onion and carrots and sauté for 5 minutes until softened.
  5. Stir in the garlic and tomato purée and cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and bacon, stirring well to coat. Cook for 1–2 minutes to remove the raw flour taste.
  7. Slowly pour in the red wine, scraping the bottom of the pot to release any browned bits.
  8. Add the beef stock, bay leaf, thyme, and browned beef. Bring to a gentle boil, then reduce heat to low.
  9. Cover and simmer for about 2½ hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
  10. In a separate pan, melt the butter over medium heat and sauté the mushrooms until golden.
  11. Stir the mushrooms into the stew during the last 10 minutes of cooking. Adjust seasoning with salt and pepper.
  12. Remove the bay leaf, garnish with fresh parsley, and serve hot.

Notes

Optional Tips / Variations
  • Use pearl onions instead of chopped onion for a more traditional presentation.
  • Make it a day ahead—the flavours improve after resting overnight.
  • Serve with mashed potatoes, crusty bread, or buttered egg noodles.
  • For a lighter version, reduce the bacon slightly and add extra mushrooms or carrots.


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Filed Under: Beef Bourguignon, Meal Prep