man in gray jacket and black backpack standing on green grass field near mountain during daytime

Quick Meals, Big Yields – Because Time Tastes Good

French beef bourguignon– A Classic French Delight

French Beef Bourguignon (Bœuf Bourguignon) is a rich and hearty French stew made by slow-cooking tender beef chunks in a deep, flavorful sauce of red wine, beef broth, and aromatic herbs. Originating from the Burgundy region of France, this dish is a perfect blend of French culinary tradition and rustic comfort food. The beef is first seared to lock in its juices, then simmered slowly with onions, carrots, celery, and garlic. The addition of red wine infuses the dish with a deep, complex flavor, while butter, tomato paste, and flour help create a luscious, velvety sauce. Fresh herbs like thyme, rosemary, and bay leaves enhance its aromatic depth. Typically served with buttered potatoes, crusty French bread, or creamy mashed potatoes, Beef Bourguignon is a classic bistro-style dish perfect for special occasions or cozy family dinners. Its rich, savory, and melt-in-your-mouth texture makes it a timeless favorite in French cuisine.

2/2/20252 min read

French beef bourguignon

French beef bourguignon

Main Ingredients:

Beef – 1 kg (cut into chunks)
Salt – ½ tsp (for initial seasoning)
Black pepper – ⅓ tsp (for initial seasoning)
Sunflower oil – 1 tbsp (for searing)
Sunflower oil – 2 tbsp (for sautéing vegetables)

Vegetables & Aromatics:

Onion – 1 pc (chopped)
Carrot – 1 pc (chopped)
Celery – 1 pc (chopped)
Garlic – 5 cloves (minced)
Tomato paste – 2 tbsp
Butter – 50 g
Flour – 2 tbsp (for thickening)

Liquids & Seasoning:

Dry red wine – 2 cups
Beef stock or water – 750 ml (3 cups)
Salt – ¾ tsp (for sauce)
Black pepper – ⅓ tsp (for sauce)
Thyme – 1 tsp
Rosemary – 1 sprig
Bay leaves – 2 pcs

For Baking with the Beef:

Carrots – 1 more (sliced)
Potatoes – 1½ lb (cubed)

Final Touches:

Sugar – 1 tsp (to balance acidity)
Parsley – for garnish

Step-by-Step Instructions:

1. Sear the Beef (High Heat)

Pat the beef (1 kg) dry with a paper towel.
Season with ½ tsp salt and ⅓ tsp black pepper.
Heat 1 tbsp sunflower oil in a large pan over high heat.
Sear the beef for 4 minutes per side until browned.
Remove and set aside.

2. Sauté the Vegetables

In the same pan, add 2 tbsp sunflower oil.
Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk.
Sauté for 5 minutes until softened.

3. Add Aromatics & Thicken the Sauce

Add 50g butter and let it melt.
Stir in 2 tbsp tomato paste and 5 minced garlic cloves.
Cook for 2 minutes to enhance flavor.
Sprinkle 2 tbsp flour and mix well for a thick texture.

4. Deglaze with Red Wine

Pour 2 cups dry red wine into the pan.
Stir to dissolve any browned bits from the pan.
Let it simmer for 5 minutes until slightly reduced.

5. Add Liquids & Herbs

Pour in 3 cups beef stock or water.
Season with ¾ tsp salt, ⅓ tsp black pepper, 1 tsp thyme, 1 sprig rosemary, and 2 bay leaves.
Stir well.

6. Bake in the Oven

Preheat the oven to 180°C (360°F).
Transfer everything to an oven-safe pot or Dutch oven.
Add 1 sliced carrot and 1½ lb cubed potatoes.
Cover and bake for 90 minutes.

7. Final Touches & Serve

After baking, stir in 1 tsp sugar to balance the flavors.
Garnish with chopped parsley.
Serve hot with bread, rice, or mashed potatoes.

This dish is perfect for a rich and hearty meal!

French beef bourguignon

French beef bourguignon

Click on the image for the video