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5.0 from 48 votes

French Beef Stew (Bourguignon)

French beef stew is an easy version of the classic bourguignon recipe. Make this recipe to serve for Christmas or a comforting winter meal.

Prep Time
30 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs
Servings: 6 servings
Calories: 843 kcal
Course: Dinner
Cuisine: International

Ingredients

  • 8 oz pancetta or bacon lardons
  • 2 tbsp olive oil
  • 3 lbs lean stew beef (See Note 1)
  • 3 tbsp all purpose flour
  • 1/2 tsp salt and pepper
  • 1 onion sliced
  • 1 shallot large, diced
  • 3 cloves garlic diced
  • 5 sprigs of thyme tied
  • 2 tbsp tomato paste
  • 1 bottle red wine (750ml)
  • 2 cups beef stock
  • 3 bay leaf
  • 30 cipollini onions
  • 1 lb crimini mushrooms

Instructions

    Cup of Yum
  1. Preheat oven to 325°F.
  2. Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.
  3. Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
  4. Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
  5. Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.
  6. With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.
  7. Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
  8. Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
  9. After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms and onions to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.
  10. When time is up remove from oven, remove thyme bundle and stir. Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.

Notes

  • The best cuts of beef for stew are from either the front shoulder or the rear. These will be a little tougher and lend well to slow cooking where the connective tissue breaks down for tender meat. It's less expensive as well. These are the specific cuts to look for. Any of them can be used for French beef stew:
  • Beef Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast and Top Round
  • The best cuts of beef for stew are from either the front shoulder or the rear. These will be a little tougher and lend well to slow cooking where the connective tissue breaks down for tender meat. It's less expensive as well. These are the specific cuts to look for. Any of them can be used for French beef stew: Beef Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast and Top Round

Nutrition Information

Calories 843kcal (42%) Carbohydrates 28g (9%) Protein 72g (144%) Fat 37g (57%) Saturated Fat 11g (55%) Cholesterol 201mg (67%) Sodium 549mg (23%) Potassium 1543mg (44%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 135IU (3%) Vitamin C 15.8mg (18%) Calcium 92mg (9%) Iron 7.6mg (42%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 843

% Daily Value*

Calories 843kcal 42%
Carbohydrates 28g 9%
Protein 72g 144%
Fat 37g 57%
Saturated Fat 11g 55%
Cholesterol 201mg 67%
Sodium 549mg 23%
Potassium 1543mg 33%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 135IU 3%
Vitamin C 15.8mg 18%
Calcium 92mg 9%
Iron 7.6mg 42%

* Percent Daily Values are based on a 2,000 calorie diet.