Most Popular French Foods: How to Make Boeuf Bourguignon (Recipe Guide)

Our full recipe guide on how to make Boeuf Bourguignon the most popular dish in France.

Boeuf Bourguignon is a classic French stew known for its deep, rich flavor from slow-cooked beef marinated in red wine, often a Burgundy, and beef broth, infused with garlic, onions, and herbs.

Boeuf Bourguignon exemplifies French country cooking and makes for an exquisite, hearty meal. Here’s how you can make an authentic Boeuf Bourguignon:

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How to Make Boeuf Bourguignon

Boeuf Bourguignon Recipe Ingredients

2 lbs (about 900g) of beef chuck, cut into 2-inch cubes
4 cups of red wine (Burgundy or Pinot Noir)
2 cups beef broth
1/4 cup brandy (optional)
2 tablespoons tomato paste
2 onions
4 carrots
4 garlic cloves
1 lb (450g) small white mushrooms, quartered
4 ounces (about 115g) bacon, diced
1 bouquet garni (thyme, bay leaves, and parsley tied together)
3 tablespoons all-purpose flour
2 tablespoons butter
Olive oil, Salt and pepper
Fresh parsley
12 to 18 small pearl onions

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Step By Step How to Make Boeuf Bourguignon

Step 1 – Marinate the Beef

In a large bowl, combine the beef, red wine, and a bouquet garni. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight, to tenderize the beef and enhance the flavors.

Step 2 – Prepare the Beef and Vegetables

In a large Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.

Remove the beef from the marinade (reserve the marinade) and pat dry. Season with salt and pepper. Brown the beef in the bacon fat over medium-high heat in batches. In the same pot, add the chopped onions and carrots. Cook until softened and add garlic and cook for another minute.

Step 3 – Cook the Stew

Add brandy to deglaze the pot, scraping up any browned bits from the bottom. Add flour over the vegetables and cook for a minute to remove the raw flour taste.

Return the beef and bacon to the pot. Stir in the tomato paste, then slowly add the reserved marinade and beef broth. Bring to a simmer and add the bouquet garni to the pot.

Cover and simmer gently for about 2 to 3 hours or until the beef is very tender.

Step 4 – Mushrooms and Pearl Onions

While the stew simmers, heat butter and a little olive oil in a skillet. Add mushrooms and pearl onions and cook until browned and tender and season with salt and pepper. Add cooked mushrooms and onions to the stew in the last 30 minutes of cooking.

Step 5 – Finish and Serve

Remove the bouquet garni and adjust salt and pepper if necessary. Sprinkle with chopped fresh parsley before serving.

Tips To Make Boeuf Bourguignon

Using a good-quality wine that you would enjoy drinking can significantly impact the flavor of the dish.
A longer marinating times can help develop more depth and complexity in the flavor.

Boeuf Bourguignon is traditionally served with mashed potatoes, boiled potatoes, or crusty French bread.
Boeuf Bourguignon is perfect for a cozy dinner party or a festive occasion.

How Many Calories Has A Boeuf Bourguignon

For Boeuf Bourguignon, chuck beef is commonly used is about 200 grams (a typical serving) of cooked beef chuck can contain approximately 350 calories, the bacon is a bout 30 grams of cooked bacon adds around 100 calories.

Butter and Oil would add approximately 100-120 calories. A cup of red wine used in cooking the stew contributes about 125-150 calories, though some of this may evaporate during cooking.

Onions, Carrots, Mushrooms, and Garlic add a negligible amount of calories, approximately 50-70 calories combined, given their typical proportions in the dish. Flour would add around 60 calories.

A typical serving of Boeuf Bourguignon might therefore range between 600 to 800 calories.