Classic Beef Bourguignon, or Boeuf Bourguignon, is a rich French stew where tender beef slowly simmers in red wine with bacon, mushrooms, carrots, and aromatic herbs. Known as burgundinpata in Finnish, this hearty dish is a centerpiece of French cuisine and a beloved comfort food worldwide. In our family, it’s more than a recipe. It’s a tradition that has been lovingly passed down through generations.
A Classic Beef Bourguignon for Family Gatherings
This Classic Beef Bourguignon is the version my mom perfected over years of cooking for family and guests. She knew how to balance deep, savory flavors with tender textures, creating a dish that feels both elegant and comforting. One of her secrets was to brown the beef well on all sides. That browned crust adds incredible depth and richness to the stew. When she served it, the warm aroma of beef, red wine, mushrooms, and herbs would fill the house, signaling that a special meal was about to begin.
In our home, the stew was almost always accompanied by rustic mashed potatoes and lightly steamed green beans. The creamy potatoes soak up the luscious sauce, while the beans provide a refreshing contrast. Freshly baked bread, such as a crusty baguette or no-knead Dutch oven bread, was always on hand to capture every drop of the sauce. Over the years, this recipe has become a symbol of family togetherness, cherished memories, and the joy of sharing a comforting meal.
Perfect Pairings: Wine, Sides, and Bread
A glass of red wine pairs beautifully with Classic Beef Bourguignon. While you don’t need an expensive bottle in the pot, good options include Burgundy, Pinot Noir, Merlot, or a Côtes du Rhône. The wine’s acidity and fruitiness balance the rich flavors of beef, bacon, and mushrooms. For serving alongside the meal, any medium-bodied red you enjoy will elevate the experience.
Sides and bread enhance the meal further. Creamy mashed potatoes and tender green beans add balance. Furthermore, freshly baked bread, whether an artisan baguette or a no-knead rustic loaf, makes it easy to savor every bit of the sauce. Together, these pairings create a hearty, comforting dinner. It feels special yet approachable, honoring my mom’s vision of a perfect family meal.
Explore More French Classics
If You Love This Beef Bourguignon, Try these bread recipes and the Chicken Casserole:
Rustic No-Knead Bread Rolls – soft, warm rolls baked from scratch in a few hours, perfect for soaking up every drop of savory sauce.
No-Knead Dutch Oven Bread – a golden, crusty artisan loaf that pairs beautifully with stews and casseroles. A must-have side for any French comfort meal.
Rustic French Chicken Casserole with Bell Peppers and Beer – a cozy, one-pot French classic full of rich flavors and hearty ingredients. It’s the perfect alternative to Beef Bourguignon for an easy yet impressive dinner.
💡 Mom’s Tip:
Mom always said the secret to her Boeuf Bourguignon was patience — brown the meat thoroughly before adding any liquid. It’s the step that transforms a good stew into a great one.
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French Beef Bourguignon Recipe – Tender Beef Stew with Red Wine, Cognac, and Mushrooms
Ingredients
- 1 kg 2.2 lbs beef (top round, inside round, or chuck), cut into 2 cm cubes
- Salt and freshly ground black pepper
- 2 tbsp all-purpose flour
- 100 g 3.5 oz bacon, diced
- 2 tbsp butter
- 1 tbsp vegetable oil
- 2-3 carrots peeled and diced
- 20 pearl onions or 10 shallots
- 200 g 7 oz button mushrooms, halved
- 1 garlic clove minced
- 3 tbsp tomato paste
- 3 tbsp cognac (or brandy)
- 500 ml 2 cups red wine (preferably Burgundy, or your choice)
- 500 ml 2 cups beef stock
- 1 – 2 bay leafs
- 3 sprigs fresh thyme or 2 tsp dried thyme
- 0,5 dl chopped fresh parsley for garnish
Instructions
Prepare the ingredients:
- Peel the pearl onions, halve the mushrooms, and dice the carrots. Pat the beef dry with paper towels and season generously with salt and pepper. Lightly dredge the beef cubes in flour, shaking off any excess.
Brown the bacon:
- In a large Dutch oven or heavy ovenproof pot, cook the diced bacon over medium heat until golden and crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot. Spoon out any excess.
Brown the beef:
- Add the butter and oil to the remaining bacon fat. Increase the heat to medium-high and brown the beef cubes in batches on all sides until deeply caramelized. Transfer the beef to a plate and set aside.
Build the flavor base:
- Lower the heat slightly. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Then stir in the tomato paste and cook for another minute, scraping up any browned bits from the bottom.
- Pour in 2–3 tablespoons of cognac and let it bubble for about 30 seconds, scraping up any remaining fond (browned bits). This adds deep, aromatic flavor to the stew.
- Return the beef and bacon to the pot. Pour in the red wine and bring to a gentle simmer for a few minutes to reduce slightly. Add the 2 cups of beef stock, ensuring the meat is fully covered in liquid. Skim off any foam that rises to the surface.
Add vegetables and herbs:
- Stir in the bay leaf, thyme, carrots, and pearl onions. Bring back to a simmer, then cover the pot with a lid.
Slow-cook in the oven:
- Transfer the pot to a preheated oven at 160°C (320°F) and cook gently for about 2 hours, checking occasionally to ensure there’s enough liquid. Add a little more stock or water if needed.
Add the mushrooms:
- While the stew cooks, sauté the halved mushrooms in a little butter until golden. After 2 hours, stir the mushrooms into the stew and continue to cook for an additional 30 minutes, uncovered if you prefer a thicker sauce.
Finish and serve:
- Remove the bay leafs and thyme sprigs. Adjust seasoning with salt and black pepper. Garnish generously with chopped fresh parsley.
Notes
Serving Suggestions
Serve your Beef Bourguignon with:- Creamy mashed potatoes to soak up the rich sauce
- Steamed green beans and a crisp green salad for freshness
- Warm artisan baguette or rustic bread for mopping the plate clean
- And, of course, a glass of good red wine!
Chef’s Tips
- The stew tastes even better the next day, once the flavors have melded.
- For the best flavor, take your time browning the beef well on all sides before adding the wine and stock. That deep caramelization is the secret behind the rich, savory taste of this Classic Beef Bourguignon (Boeuf Bourguignon, burgundinpata). It’s the small step that makes a big difference — just as my mom always did.
