Fred’s Beef Bourguignon Copycat Recipe

Fred’s Beef Bourguignon is a rich, slow-cooked French stew made with beef short ribs, red wine, vegetables, and aromatic herbs. Enhanced with bacon, mushrooms, and shallots, this comforting dish is perfect for a weekend dinner or special occasion.

Why Everyone Will Love This Recipe

The combination of tender beef, savory bacon, and earthy mushrooms, all infused with red wine and aromatic vegetables, makes this stew deeply flavorful. Slow cooking ensures melt-in-your-mouth texture and a rich, luxurious sauce.

What Is the Dish?

A classic French beef stew (Bourguignon) using short ribs, red wine, bacon lardons, shallots, and mushrooms, finished with fresh parsley.

Cooking Tips

• Marinate the beef overnight in red wine and herbs to enhance flavor.
• Brown the beef in batches for better caramelization.
• Cook the bacon, mushrooms, and shallots separately to maintain texture.
• Finish with fresh parsley for color and freshness.
• Pair with creamy mashed potatoes, polenta, or a kale mash.

Frequently Asked Questions

Can I Use Other Cuts of Beef?

Yes, chuck or brisket can be substituted, but short ribs yield richer flavor.

Can I Make This Ahead?

Yes, stew can be cooked a day in advance. Flavors often improve after resting overnight in the refrigerator.

Is This Dish Gluten-Free?

Yes, as long as tomato purée and other ingredients are gluten-free.

Can I Use Dried Herbs Instead of Fresh?

Yes, use 1 tsp dried thyme and 1 tsp dried parsley per 1–2 sprigs fresh.

How to Store

Refrigerate cooked stew in an airtight container for up to 3 days. Reheat gently on medium heat, stirring occasionally until warmed through.

How to Freeze

Cook the stew fully as instructed and allow to cool completely.Transfer to an airtight, freezer-safe container and seal.Freeze for up to 1–3 months. To serve, defrost thoroughly in the refrigerator overnight.Reheat on medium heat, stirring occasionally until hot throughout.

Ingredients

• 1–1.5 kg beef short ribs, cut into chunks
• 1 onion, roughly chopped
• 3 carrots, roughly chopped
• 3–4 peppercorns
• A few sprigs of fresh thyme
• A few parsley stalks
• 1 bay leaf
• 1 bottle red wine
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 200g smoked bacon lardons
• 250g shallots, peeled and kept whole
• 200g button mushrooms, whole
• Fresh parsley, chopped, for garnish

How to Make Fred's Beef Bourguignon

1. In a bowl, combine beef, chopped onion, carrots, and peppercorns. Add bouquet garni (thyme, parsley, bay leaf) and cover with red wine. Refrigerate overnight.
2. Preheat oven to 355°F/180°C (fan 320°F/160°C). Remove beef, strain marinade, keep vegetables and bouquet garni. Pat beef dry.
3. Heat 1 tbsp olive oil in a heavy casserole. Brown beef in batches. Remove and set aside.
4. In same pot, cook reserved onions and carrots 5–7 minutes. Sprinkle in flour, cook 1–2 minutes, add tomato purée, stir.
5. Return beef and juices, add bouquet garni, season, and pour strained marinade until beef is just covered. Simmer, covered, in oven for 2 hours or until tender.
6. Fry bacon until golden, add shallots and cook until lightly colored, then add mushrooms and sauté briefly. Set aside.
7. Stir in cooked bacon, shallots, and mushrooms. Return to oven for 30 minutes uncovered. Remove bouquet garni, shred meat slightly, season, and garnish with parsley.
8. Pair with mashed potatoes, polenta, or kale mash.