French-Style Beef Stew with Red Wine | Classic Boeuf Bourguignon Recipe
A hearty and comforting French classic, this beef stew is slow-simmered in red wine with tender beef, aromatic vegetables, and fresh herbs. Perfect for cozy dinners or elegant gatherings.
Equipment
- Dutch oven or heavy casserole dish
- Wooden spoon/spatula
- Chef’s knife + cutting board
- Measuring cups & spoons
- Ladle
- Serving platter or bowls
Ingredients
- 3 lbs (1.3 kg) beef chuck, brisket, or short ribs, cut into 2-inch cubes
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp olive oil
- 2 carrots, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups (720 ml) dry red wine (Burgundy or Côtes du Rhône)
- 2 tbsp flour
- 2 cups (480 ml) beef stock
- 1 tbsp tomato paste
- 1 bay leaf
- 2 sprigs thyme
- 1 sprig rosemary
- ½ lb (225 g) pearl onions, peeled
- ½ lb (225 g) mushrooms, quartered
- Salt & pepper to taste
Instructions
- Brown beef: Pat dry, season, and brown in batches in olive oil. Remove and set aside.
- Cook bacon: Render diced bacon until crisp; remove, leaving fat in pot.
- Sauté vegetables: Add carrots and onion; cook until softened. Stir in garlic.
- Deglaze: Sprinkle flour, stir, then pour in wine. Scrape fond from bottom.
- Build stew: Return beef and bacon, add stock, tomato paste, herbs. Bring to simmer.
- Braise: Cover Dutch oven and cook at 325°F (160°C) for 2½–3 hours until beef is fork-tender.
- Finish: Add mushrooms and pearl onions in final hour. Adjust seasoning.
- Serve: Remove herbs, ladle stew into bowls, garnish with parsley if desired.
Notes
- Wine choice: Use a dry red you’d enjoy drinking; mid-range bottles are perfect.
- Texture tip: Beef should be tender but not falling apart.
- Make-ahead: Improves overnight; refrigerate and reheat gently.
- Variations: Add olives and orange zest for Provençal flair, or adapt to Instant Pot/slow cooker.
- Serving ideas: Pair with mashed potatoes, buttered noodles, or crusty bread.