Boeuf Bourguignon Recipe: The Classic French Beef Stew Slow-Cooked in Red Wine

Boeuf Bourguignon—a name that instantly conjures images of rustic French kitchens and slow-cooked comfort—is one of France’s most beloved dishes. Deeply flavorful and luxuriously tender, this classic beef stew simmers for hours in red wine, infusing each bite with rich, aromatic depth. With meltingly soft beef, caramelized onions, earthy mushrooms, and a silky wine sauce, this dish embodies everything hearty and elegant about French cuisine.

It’s a meal made for slow Sundays, cozy dinner parties, or any time you crave something warm and deeply satisfying. Whether you serve it with mashed potatoes, buttered noodles, or crusty bread, boeuf bourguignon is the ultimate comfort food elevated to art.

What Is Boeuf Bourguignon?

Boeuf Bourguignon (or beef Burgundy) is a traditional French beef stew from the Burgundy region, known for its red wine. The dish features chunks of beef braised slowly in wine and beef broth, along with onions, carrots, mushrooms, pancetta, and herbs. The long, gentle simmer transforms the meat into buttery tenderness and develops a deep, velvety sauce infused with aromatic herbs and the sweetness of caramelized vegetables.

Why Everyone Will Love This Recipe

• Rich and Deep Flavor: Long, slow cooking brings out the natural sweetness of the meat and vegetables.
• Elegant Yet Homely: Perfect for dinner parties or a comforting family meal.
• Aromas That Fill the Kitchen: Red wine, garlic, and thyme create irresistible fragrance as it cooks.
• Versatile: Pairs beautifully with mashed potatoes, polenta, or even a simple baguette.
• Make-Ahead Friendly: Tastes even better the next day as flavors deepen overnight.

Tips for the Best Boeuf Bourguignon

• Choose the Right Wine: Burgundy or Pinot Noir gives authentic depth and balance.
• Patience Pays Off: The longer the stew simmers, the richer and more tender it becomes.
• Use Fresh Herbs: A bouquet garni made with fresh thyme and parsley elevates the aroma.
• Make Ahead: Like many stews, boeuf bourguignon tastes even better the next day.
• Serve with Simplicity: Mashed potatoes, buttered noodles, or crusty bread are all you need.

How to Store Boeuf Bourguignon

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves as the stew rests, allowing the wine and herbs to deepen. Reheat gently over low heat to preserve the meat’s tenderness.

How to Freeze Boeuf Bourguignon

Boeuf Bourguignon freezes beautifully. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove, adding a splash of broth or wine if needed to restore its rich consistency.

How to Make Boeuf Bourguignon1. Prepare the Meat

Step 1

Step 1

Start with a good cut of beef chuck, which has enough fat and connective tissue to stay tender after hours of slow cooking. Trim only the thickest membranes and cut into large cubes.

Start with a good cut of beef chuck, which has enough fat and connective tissue to stay tender after hours of slow cooking. Trim only the thickest membranes and cut into large cubes.

Blanch the pancetta strips in boiling water for 2 minutes to remove excess salt. Drain, then sauté them in a drizzle of olive oil until golden and crisp. Set aside.

In the same pot, heat a little oil and butter, then brown the beef in batches. Don’t overcrowd the pan—this step is key for deep, caramelized flavor. Season lightly with salt and set aside once all pieces are seared.

Step 2

Step 2

Blanch the pancetta strips in boiling water for 2 minutes to remove excess salt. Drain, then sauté them in a drizzle of olive oil until golden and crisp. Set aside.

Add the chopped carrots, onions, and crushed garlic to the same pot. Sauté for a few minutes until fragrant and lightly golden. Stir in the flour to coat the vegetables and create a base that will help thicken the sauce.

Mix in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth, just enough to nearly cover the meat. Return the beef and pancetta to the pot.

Add the bouquet garni, a few peppercorns, and more salt if needed. Bring to a gentle boil, then lower the heat, cover, and let it simmer for about 3 hours. The sauce should bubble softly—never boil rapidly. Stir occasionally and skim the surface to remove impurities.

Step 3

Step 3

In the same pot, heat a little oil and butter, then brown the beef in batches. Don’t overcrowd the pan—this step is key for deep, caramelized flavor. Season lightly with salt and set aside once all pieces are seared.

While the stew cooks, caramelize the borettane onions in butter with a touch of sugar, salt, thyme, and a little beef broth. Cook over medium heat until soft and glossy.

In another pan, sauté the mushrooms with garlic and olive oil until golden brown, then season with salt.

Step 4

Step 4

Add the chopped carrots, onions, and crushed garlic to the same pot. Sauté for a few minutes until fragrant and lightly golden. Stir in the flour to coat the vegetables and create a base that will help thicken the sauce.

When the meat is fork-tender, strain the sauce and reduce it slightly to thicken if needed. Return the beef, vegetables, caramelized onions, and mushrooms to the pot. Simmer for another 5 minutes, allowing all the flavors to meld together beautifully.