Why You’ll Love Beef Bourguignon: A Hearty French Classic Recipe

I enjoy this recipe because it’s slow-cooked comfort at its best. I like how the beef becomes incredibly tender and how the sauce develops layers of flavor as it cooks. I also appreciate that it’s perfect for making ahead, since the taste only improves with time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs (900g) beef chuck, cut into 2-inch pieces
4 cups beef broth
2 cups water
2 tablespoons tomato paste
4 cloves garlic, minced
1 large onion, diced
2 carrots, sliced
8 oz (225g) mushrooms, quartered
2 tablespoons flour
2 tablespoons olive oil
1 bouquet garni (a bundle of herbs, typically thyme, bay leaf, and parsley)
Salt and pepper, to taste
Fresh parsley, for garnish

Directions

I start by preparing all the ingredients so everything is ready before cooking. I heat the olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until it’s nicely browned on all sides. I remove the beef and set it aside.

In the same pot, I add the diced onion and carrots and cook them until the onion becomes translucent. I stir in the garlic and cook briefly until fragrant. I sprinkle in the flour and stir well, letting it cook for about a minute to coat the vegetables evenly.

I return the beef to the pot and stir in the tomato paste. I pour in the beef broth and water, then add the bouquet garni. I season with salt and pepper and bring everything to a gentle boil.

I reduce the heat, cover the pot, and let the stew simmer slowly. About halfway through cooking, I add the mushrooms and continue cooking until the beef is tender and the sauce has thickened beautifully. Before serving, I remove the bouquet garni and adjust the seasoning if needed.

Servings and Timing

I usually spend about 15 minutes prepping and around 2 hours cooking, making the total time about 2 hours and 15 minutes. This recipe serves approximately 4 to 6 people, depending on portion size.

Variations

I sometimes add pearl onions for extra sweetness. When I want a deeper flavor, I include a splash of balsamic vinegar near the end of cooking. I also enjoy adding potatoes to make it a complete one-pot meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat. I find the flavors become even richer after a day or two.

FAQs

What cut of beef works best?

I use beef chuck because it becomes tender and flavorful with slow cooking.

Can I make this ahead of time?

I often do, since the flavors improve after resting overnight.

Do I need a Dutch oven?

I prefer one, but any heavy pot with a tight-fitting lid works.

How thick should the sauce be?

I like it thick enough to coat the beef and vegetables nicely.

Can I freeze this stew?

I freeze it for up to 2 months and thaw it overnight in the fridge.

What vegetables work well here?

I enjoy carrots, mushrooms, and sometimes potatoes or pearl onions.

Why is searing the beef important?

I sear it to build deep flavor in the final stew.

Can I cook this in the oven?

I sometimes braise it in the oven at low heat instead of on the stovetop.

Should I skim fat during cooking?

I skim excess fat if needed for a cleaner sauce.

What should I serve with this dish?

I love serving it with mashed potatoes, rice, or crusty bread.

Conclusion

I love this hearty beef stew because it’s comforting, rich, and deeply satisfying. It’s the kind of meal I make when I want to slow down and enjoy a classic, home-cooked dish that fills the kitchen with warmth and inviting aromas.