Boeuf Bourguignon – Classic French Beef Stew with Red Wine - The Muse Nest

🇫🇷 What Is Boeuf Bourguignon?

Boeuf Bourguignon is a traditional French beef stew made with tender chunks of beef slowly braised in red wine, beef broth, and aromatic herbs. Originally a humble peasant dish, it has become a symbol of rustic French cooking elevated to elegance.

Loaded with mushrooms, pearl onions, carrots, and smoky bacon, this stew is rich, velvety, and perfect for cold evenings or festive gatherings.

📝 Ingredients

For 4–6 servings:

2 lbs (900g) beef chuck, cut into 2-inch cubes
2 tbsp olive oil
4 oz (100g) bacon or pancetta, diced
1 large onion, chopped
3–4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp flour (or cornstarch for gluten-free)
2 cups red wine (Burgundy or Pinot Noir works best)
2 cups beef broth
2 bay leaves
1 tsp dried thyme (or a few fresh sprigs)
3 large carrots, sliced
8 oz (225g) pearl onions (fresh or frozen)
8 oz (225g) mushrooms, halved or quartered
Salt and pepper to taste
Fresh parsley, for garnish

👩‍🍳 How to Make It

1. Sear the beef

Pat beef dry with paper towels and season with salt and pepper. Heat olive oil in a large Dutch oven and brown the beef in batches. Remove and set aside.

2. Cook the bacon and aromatics

In the same pot, cook diced bacon until crisp. Add chopped onion and garlic, sautéing until soft.

3. Build the flavor base

Add tomato paste and flour, stir to coat. Deglaze with red wine, scraping the bottom to release flavor. Bring to a simmer.

4. Add broth and herbs

Pour in beef broth, add bay leaves and thyme. Return the beef to the pot.

5. Simmer slowly

Cover and simmer on low for 2 to 2.5 hours, or until the meat is fork-tender.

6. Sauté veggies

While the stew simmers, sauté carrots, mushrooms, and pearl onions in a bit of olive oil until lightly golden.

7. Combine and finish

Add sautéed vegetables to the pot in the last 30 minutes of cooking. Adjust salt and pepper to taste.

8. Garnish and serve

Remove bay leaves and herb stems. Garnish with fresh parsley and serve hot.

🍷 What to Serve with Boeuf Bourguignon

Creamy mashed potatoes
Crusty French baguette
Buttered egg noodles
Cauliflower mash (low carb option)
A glass of the same red wine you used in cooking!

💡 Tips for the Perfect Boeuf Bourguignon

Use good wine – not necessarily expensive, but drinkable quality.
Don’t rush the simmer – low and slow is key to tender meat.
Better the next day – flavors deepen overnight, so it’s perfect for make-ahead meals.
Gluten-free? Use cornstarch or gluten-free flour to thicken.

🥄 Why You'll Love This Recipe

Bold, rich, deep flavors
Crowd-pleasing for dinner parties or cozy nights in
Customizable with your favorite herbs and veggies
Freezer-friendly for future comfort meals

🍷 Boeuf Bourguignon – French Beef Stew with Red Wine

Prep Time: 30 mins | Cook Time: 2.5 hours | Total Time: 3 hours

Servings: 4–6 | Difficulty: Medium

📝 Ingredients

2 lbs (900g) beef chuck, cut into chunks
2 tbsp olive oil
4 oz (100g) diced bacon or pancetta
1 large onion, chopped
3–4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp flour (or cornstarch for GF)
2 cups dry red wine (Burgundy/Pinot Noir)
2 cups beef broth
2 bay leaves
1 tsp dried thyme or fresh sprigs
3 carrots, sliced
8 oz pearl onions
8 oz mushrooms, halved
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

Sear beef: Brown seasoned beef in hot olive oil, working in batches. Set aside.
Cook bacon & onions: Sauté bacon, then add onion and garlic until soft.
Build base: Add tomato paste and flour, stir well. Pour in red wine to deglaze.
Simmer: Add beef broth, bay leaves, thyme, and return beef to pot. Simmer covered for 2–2.5 hours.
Sauté veggies: While simmering, brown carrots, mushrooms, and pearl onions separately.
Combine: Add sautéed veggies to the stew for the last 30 minutes of cooking.
Finish: Remove bay leaves, adjust seasoning, garnish with parsley, and serve hot.