If you’re looking for a dish that embodies the rich flavors of French cuisine, look no further than Boeuf Bourguignon. This classic beef stew hails from the Burgundy region, known for its exquisite red wines that play a pivotal role in elevating this dish. Boeuf Bourguignon is tender, flavorful, and perfect for sharing with loved ones, especially on a cozy evening. Just add some crusty bread, and you’ll have a meal that invites great conversation.

Boeuf Bourguignon vs. Beef Stew

Before diving into the recipe, it’s essential to know how Boeuf Bourguignon differs from your regular beef stew. To pronounce it correctly in French, say: beuhf boor-gyeen-yong. The secret lies in the marinade; the beef is first soaked in a generous amount of red wine, typically from Burgundy, which infuses the meat with exceptional flavor.

Can I Make it Without Wine?

While you can prepare a delicious stew without wine, it wouldn’t exactly be a traditional Boeuf Bourguignon! If you’re skipping the wine, simply up the beef stock you’re using, transforming it into a simple French beef stew. Just like a Coq au Vin made without wine is no longer Coq au Vin–it’s just Coq!

Easy Boeuf Bourguignon Recipe

Inspired by a classic recipe from Michelin-starred chef William Frachot of Le Chapeau Rouge in Dijon, this version of Boeuf Bourguignon is simple yet incredibly flavorful.

It’s also a healthy option! By reducing the flour content and incorporating some cornflour to thicken the sauce, I’ve created a dish that’s lighter without compromising on flavor. Additionally, more carrots than usual bring a natural sweetness to the stew, pleasing our family’s taste buds.

If you’re looking for a gluten-free version, feel free to skip the flour and increase the cornflour instead—details can be found in the recipe card below.

How Long Does It Take to Make?

A truly phenomenal Boeuf Bourguignon requires patience. At minimum, you’re looking at around 5 hours from start to finish. This timeframe remains consistent whether you’re cooking for two or hosting a larger gathering. So even if it’s a romantic dinner for two, you still have a bit of time and effort ahead of you. Don’t forget more tips on freezing in the sections below!

Boeuf Bourguignon Ingredients

Don’t let the list of ingredients scare you off! Most of the effort goes into preparing the marinade, which should be done at least three hours prior to cooking. For the best results, it’s best to let the beef marinate overnight.

This beer-infused marinade adds a burst of flavor, enhanced by cloves, a aromatic bouquet garnished with thyme and bay leaves, along with onion, garlic, and carrots (which can be chopped or kept whole, depending on your preference).

What’s the Best Beef to Use?

The ideal beef cut for Boeuf Bourguignon is chuck steak, known as paleron in French. This cut is renowned for its tenderness and is perfect for marinating stew recipes. Its unique shape, often referred to as 7-bone steak, comes from the shoulder and allows for nice, large chunks.

What Wine is Best?

As with many regional dishes throughout France, using local wines is key to getting the best results. To create an authentic Boeuf Bourguignon, opt for a good quality Burgundy wine.

While some Burgundy wines can be on the pricey side, wines that use the Pinot Noir grape are often more affordable. If you can’t find Burgundy specifically, consider alternatives like a Côte du Rhône or Beaujolais.

Beef in Red Wine – The Garnish

Once the beef has soaked up the flavors of the wine in the marinade for at least three hours, it’s time to prepare the garnish, called la garniture bourguignonne. This garnish consists of button mushrooms, bacon (or French lardons), and pearl onions.

If you’re looking to save time, feel free to use frozen pearl onions, as I often do. However, be cautious if you plan to freeze the dish again later (more tips on freezing below).

Boeuf Bourguignon Instructions

Preparing the Marinade

• Cut the beef into sizable chunks (around 50g each) and place them in a large bowl. For the onion, halve it: stud one half with cloves and finely chop the other. Add this to the bowl along with the carrots, garlic, bouquet garni, peppercorns, and four-spice powder. Pour over the red wine, cover, and allow it to marinate in a cool spot for at least three hours (or ideally overnight in the fridge).

After Marinating (3 hours or next day)

• Preheat your oven to: 160°C/140°C fan/320°F/Gas 3.
• Remove the meat from the marinade using a slotted spoon. In a large pot, heat one tablespoon of oil and brown the meat on all sides over medium heat. Remove the vegetables from the marinade and add them to the pot, cooking for about five minutes.
• Add the flour and cornflour to coat the meat and vegetables. Pour in the marinade, stir well, and cook until bubbling. Reduce the heat and let it simmer for about 10 minutes. Then, add the beef stock, stir well, cover the pot, and transfer it to the oven for two hours.
• Prepare the Garnish: In a non-stick frying pan, cook the mushrooms without oil with the bacon until the mushrooms release their juices. Add butter and pearl onions, frying until golden. Finally, stir this garnish into the meat mixture and let it simmer for an additional 15 minutes.

How to Serve

Serve your Boeuf Bourguignon topped with freshly chopped flat-leaf parsley, and offer crusty French baguette slices alongside to soak up the savory sauce. In our home, a simple accompaniment of sautéed green beans in garlic is a favorite, but really, you can pair it with:

• Potatoes: Whether boiled, roasted, or in a potato gratin – try a gratin Savoyard without cheese for a twist!
• Rice: A nod to the classic Blanquette de Veau, pairing well with this stew.
• Pasta: Tagliatelle or penne work wonderfully. Just toss them with a bit of stew sauce for extra flavor.

Boeuf Bourguignon Coquillettes

Recently gaining popularity on menus, Boeuf Bourguignon Coquillettes features small pasta shapes called coquillettes (French for shells). This dish is often served to children, typically tossed in butter, making it a comforting family favorite.

Can Boeuf Bourguignon be Frozen?

Absolutely! This delightful stew can be stored in the fridge for about 2-3 days, and it also freezes beautifully. To freeze, simply allow the stew to cool before refrigerating, then pop it into the freezer.

This is especially helpful when making a large pot, as leftovers can comfortably serve two people—a perfect romantic dinner solution. If using frozen pearl onions, prepare the stew without additional garnishes and freeze. On the day of serving, add the pearl onions and mushrooms for an easy finish!