The French Stew That’s Worth Every Hour — How to Make Authentic Boeuf Bourguignon at Home

Last updated on July 13th, 2025 at 09:40 am

Boeuf Bourguignon isn’t just a French dish — it’s a culinary ritual. Deeply rich, slow-cooked, and layered with flavor, this Burgundy-born beef stew is the kind of meal that turns an ordinary evening into something memorable. Rooted in rustic tradition but celebrated by chefs worldwide, it’s the definition of French comfort food done with elegance.

Made with beef braised in red wine, aromatic herbs, garlic, onions, mushrooms, and bacon, Boeuf Bourguignon transforms humble ingredients into something truly luxurious. The long cooking time isn’t just for tenderness — it’s what allows every bite to carry depth, complexity, and the soul of French home cooking.

In this recipe guide, you’ll learn how to make Boeuf Bourguignon the traditional way — no shortcuts, just honest technique and bold flavor. Whether you’re cooking for guests or indulging in a slow Sunday supper, this is the dish that makes your kitchen smell like a French countryside bistro.

Read here best French Food, vegetarian food in France, France and Switzerland 14 Days Itinerary and Classic French Breakfast

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Best Time to Eat & How to Partner This Dish

Boeuf Bourguignon is best served during cooler months, ideally for Sunday dinners, holiday meals, or cozy gatherings when you have time to let it simmer and develop flavor. It’s hearty enough to stand alone but elegant enough for special occasions.

For the best pairing, serve it over buttered mashed potatoes, egg noodles, or crusty French bread — something to soak up all that glorious sauce. Complement the richness with a glass of Pinot Noir or red Burgundy, echoing the wine used in the dish itself. A simple green salad with Dijon vinaigrette makes the perfect light contrast on the side.

And don’t forget to make extra — Boeuf Bourguignon tastes even better the next day, making it ideal for leftovers that feel like a second feast.

While Boeuf Bourguignon is now hailed as one of France’s most iconic dishes, its origins are humble, even peasant-class. It wasn’t originally a gourmet offering — it was a way for rural families to tenderize tougher cuts of beef by slow-cooking them in affordable local wine. Over time, it was elevated into haute cuisine, but some French chefs still believe too many modern versions miss the rustic heart of the dish.

Another surprising fact: French home cooks don’t make this dish weekly — or even monthly. Despite its reputation, Boeuf Bourguignon is reserved for special occasions or when time allows. It’s not “everyday food” in France, and many locals prefer simpler, faster meals during the week.

And perhaps most misunderstood: not all red wines work well in the stew. Using overly tannic or expensive wine can overpower the dish. Traditional recipes call for young, dry Burgundy — not Bordeaux or heavily oaked bottles. It’s not about using your best wine — it’s about using the right one.

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.