French Beef Bourguignon

Get your crusty bread ready!! With tender beef, a rich wine-braised sauce, and a handful of classic French aromatics, this Beef Bourguignon is totally spoon-worthy and surprisingly simple to make. It’s all cooked in one pot – no fancy French culinary training required!

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I’ve previously shared stories about meals that feel like a weekend project but are actually achievable on a regular Tuesday. This one falls firmly into that category. Always impressive, never as hard as it looks. I am waiting for the day someone asks for my secret, and I casually say, “Oh, just a little French stew I threw together.” 🤞🏼

Well, when every single person who tries this asks for the recipe because it tastes like something from a Parisian bistro yet comes together with minimal fuss, it triggered a thought – why not break it down step by step so everyone can nail it??

So the thought came to life.

That wine-braised beef falling apart in a glossy sauce is just da bomb! I just want to eat it straight from the pot!!! (Seriously, who has self-control around this stew?? 🙄)

Why You’ll Love This Recipe

This classic French Beef Bourguignon brings deep comfort without feeling complicated.

Deep flavor: Long simmering allows the beef, wine, and broth to blend into a rich sauce.

Tender texture: Chuck becomes incredibly soft after slow cooking.

Cozy cooking: The process feels relaxed and rewarding from start to finish.

Dinner party worthy: It feels fancy while staying approachable.

Make ahead friendly: The flavor improves after resting.

Cold weather favorite: Warm bowls feel perfect on chilly evenings.

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Ingredients

For the Bourguignon:

• 8 oz bacon, salt pork works as well
• 3 lb chuck beef, cut into large cubes
• Salt pork rind
• 2 bay leaves
• 1 lb carrots, sliced
• 6 garlic cloves, minced
• 1 lb mushrooms, halved
• Oil for searing beef and sautéing vegetables
• 1 large onion, chopped
• 1 by 3 cup fresh parsley, chopped
• 14 oz frozen pearl onions
• 6 fresh thyme sprigs
• 2 tablespoons tomato paste
• 1 by 3 cup flour
• Half teaspoon kosher salt
• Salt and pepper to taste
• 2 tablespoons olive oil
• 7 tablespoons butter
• 3 cups red wine
• 2 cups water
• 2 to 4 cups beef bone broth

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Step by Step Instructions

1. Prepare the Bacon and Beef

The bacon gets cut into thick pieces and gently cooked in a heavy pot until fat renders and edges turn lightly crisp. Bacon pieces are removed and set aside. Beef gets patted dry and seasoned with salt and pepper. In the same pot, beef gets browned in batches until a deep crust forms on all sides. Browning is done slowly to build flavor.

2. Build the Base

Butter and olive oil are added once beef finishes browning. Chopped onion, carrots, garlic get added and cooked until soft and lightly golden. Tomato paste gets stirred in and cooked until it darkens slightly. Flour gets sprinkled over the vegetables and stirred well, creating a thick coating that later thickens the sauce.

3. Deglaze and Simmer

Red wine gets poured in slowly while the bottom of the pot gets scraped. Water and beef bone broth get added next. Bacon returns to the pot along with bay leaves, thyme sprigs, salt pork rind. Everything gets brought to a gentle simmer, then covered and cooked low until beef turns very tender.

4. Finish with Vegetables

Mushrooms and pearl onions get sautéed separately in butter until lightly browned. They get added to the pot during the final stretch of cooking. The stew continues simmering until the sauce thickens and coats the back of a spoon beautifully.

Tips and Variations

Flavor boost: The stew tastes even better the next day after resting overnight.

Texture tip: Beef chunks should stay large to prevent drying out.

Wine choice: A dry red wine works best for balance.

Thickness control: Extra broth can be added if the sauce thickens too much.

Herb swap: Rosemary can replace thyme for a stronger herbal note.

Serving Suggestions

French Beef Bourguignon pairs beautifully with simple sides that let the sauce shine. Mashed potatoes make an excellent base and soak up every spoonful. Buttered noodles also work well and keep things classic. 

Crusty bread always belongs on the table for dipping. When serving guests, a green salad adds balance and keeps the meal feeling complete. A sprinkle of fresh parsley right before serving adds color and freshness that brightens each bowl.

Frequently Asked Questions

Can this be made ahead of time?

Yes, it actually improves after resting and reheats beautifully.

What cut of beef works best?

Chuck stays ideal since it becomes tender during long cooking.

Does alcohol cook off?

Most of it cooks out during the long simmer, leaving deep flavor behind.

Can this be frozen?

Yes, portions freeze well once fully cooled.

How long does it last in the fridge?

Up to four days when stored properly.

Final Thoughts

French Beef Bourguignon stands as one of those timeless dishes that never feels outdated. Slow cooking transforms simple ingredients into something deeply satisfying and comforting. Every spoonful carries warmth, richness, and care. This recipe rewards patience and fills the kitchen with aromas that linger long after dinner ends. It feels perfect for quiet nights, special gatherings, and moments when a hearty meal feels needed.