Boeuf Bourguignon Recipe

This Boeuf Bourguignon, or French Beef Stew, is a truly luscious and comforting meal that will transport you straight to a quaint French bistro. Featuring tender, slow-cooked beef and a rich, deeply savory sauce, this hearty stew is made approachable and alcohol-free using a secret ingredient (grape juice!) to keep all that wonderful, complex flavor. Trust me, you are going to absolutely love the deep, soul-satisfying taste of this classic.

Why You’ll Love This Recipe

• Ultimate Comfort Food: This dish is basically a warm hug in a bowl! It’s the perfect centerpiece for a Sunday dinner or any time you need serious food comfort.
• Insane Depth of Flavor: Thanks to the long, slow simmer and the combo of beef broth and sweet grape juice, the sauce develops a complexity that tastes like you spent all day cooking (because you kind of did, but it was easy cooking!).
• No Wine, All the Taste: We’re swapping traditional red wine for grape juice, which keeps all the acidity and fruity notes that make this dish so famous, without the alcohol. It’s pure magic!
• Make-Ahead Dream: This stew tastes even better the next day, which means your dinner prep is already done. Hello, easy weeknights!

Ingredients

All you need for this unforgettable Boeuf Bourguignon are a few staple ingredients and a little patience (it’s worth it, I promise!). But first, gather up these essentials:

• Beef Chuck: The absolute best cut for this stew! Its fat and connective tissue break down during the long cooking time, resulting in incredibly tender, melt-in-your-mouth cubes of beef.
• Olive Oil: Essential for getting that deep, beautiful seared crust on the beef. Don’t skip the searing—it builds major flavor!
• Onion & Carrots: These are the aromatic heroes that create the savory foundation of the stew. They soften and sweeten as they cook.
• Garlic: Because what is a comforting dish without a few cloves of finely minced garlic? It adds a wonderful depth to the base.
• Tomato Paste: This little ingredient is a flavor superstar! It adds a touch of acidity and deep umami richness that rounds out the sauce.
• Flour: Our secret weapon for a thick, luxurious sauce. It acts as a binder to keep that gravy perfectly silky.
• Beef Broth: The main liquid for the stew, ensuring the beef stays submerged and tenderizes perfectly.
• Grape Juice: This is our fun replacement for red wine! It adds the necessary fruitiness and acidity to balance the richness of the beef without using alcohol.
• Bay Leaf & Thyme: Classic French herbs that infuse the stew with that familiar, warm, and earthy aroma.
• Salt & Black Pepper: Essential for seasoning the beef before searing and for bringing all those wonderful, complex flavors into perfect harmony at the end.
• Pearl Onions & Mushrooms: These are added toward the end to provide bursts of sweet, tender onion flavor and that classic savory, meaty bite.
• Butter: Used to sauté the pearl onions and mushrooms, giving them a gorgeous golden color and extra richness before adding them to the stew.
• Fresh Parsley: The final pop of color and freshness. Chopped and sprinkled on top, it brightens the entire dish!

Quick Note: The complete list of ingredients with precise measurements is included in the full recipe card right under this article.

How to Make the Boeuf Bourguignon

Making this stew is simpler than you think. It’s mostly hands-off time while your kitchen fills up with the most intoxicating smells!

Step 1: Prep and Sear the Beef

Pat your beef cubes completely dry using paper towels—this is a pro tip for a great sear! Season them with a pinch of salt and pepper. Heat your olive oil in a large Dutch oven over medium-high heat. Brown the beef in small batches until it’s beautifully seared on all sides. Don’t overcrowd the pot! Remove the seared beef and set it aside.

Step 2: Build the Flavor Base

In the same pot (hello, flavor!), toss in your chopped onions and carrots. Cook them for about 5 minutes until they start to soften. Now, stir in the minced garlic and let it cook for just 1 minute until it smells amazing—we don’t want it to burn!

Step 3: Thicken the Sauce

Stir in the tomato paste and flour. Mix it up until the veggies are completely coated and the mixture looks slightly thickened. This step is vital for a luscious sauce!

Step 4: Deglaze and Simmer

Slowly pour in the grape juice and beef broth, stirring constantly and making sure to scrape up all those delicious brown bits from the bottom of the pot—that’s pure flavor! Return the seared beef to the pot. Add the bay leaf, thyme, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 2 to 2½ hours. This is where the magic happens and the beef gets fork-tender.

Step 5: Sauté and Finish

While the stew is simmering away, melt the butter in a separate skillet. Sauté your sliced mushrooms and pearl onions until they are golden and slightly caramelized. Add these beauties to the stew during the final 30 minutes of cooking time.

Step 6: Serve Your Masterpiece

Once the beef is meltingly tender and the sauce is rich and thick, remove the pot from the heat and fish out that bay leaf. Give it a final taste test and adjust the seasoning if needed. Dish it up hot, topped with a generous sprinkle of fresh chopped parsley. Voila!

Pro Tips for Making the Recipe

• Don’t Rush the Sear: Searing the beef is non-negotiable for that deep, caramelized flavor. Use medium-high heat and sear in batches to ensure the pot stays hot and the beef browns instead of steaming.
• Go Low and Slow: The long, slow simmer is the key to tender beef. Resist the urge to crank up the heat—patience is your friend here!
• Check for Tenderness: The Boeuf Bourguignon is done when the beef easily shreds with a fork. If it’s still tough, just keep simmering!
• Use the Right Cut of Beef: Beef chuck is perfect because it has the right amount of fat and collagen to break down into a super succulent texture.

How to Serve

This rich, hearty stew needs a simple side to soak up all that incredible sauce. Here are a few ways to serve this French classic:

• Classic Creamy Sides: Serve it over a big pile of mashed potatoes (my favorite way!) or fluffy white rice. The sauce clings perfectly to both!
• The French Way: Serve with thick slices of warm, crusty bread to mop up every last drop of that gorgeous gravy.
• Keep it Simple: Pair it with a simple side salad dressed with a light vinaigrette to cut through the richness.

Make Ahead and Storage

This is one of those dishes that develops even more flavor overnight—it’s a meal prep miracle!

Storing Leftovers

Let the stew cool completely, then transfer it to an airtight container. It can be stored safely in the refrigerator for up to 3-4 days.

Freezing

Boeuf Bourguignon freezes beautifully! Cool completely, then transfer to a freezer-safe container or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

The best way to reheat is gently on the stovetop in a covered pot over low heat, stirring occasionally until warmed through. You can also use the microwave, but the stovetop keeps the beef ultra-tender.

FAQs

Can I use a different cut of beef?

While beef chuck is highly recommended, you can also use beef short ribs or stewing beef (labeled as such). The most important thing is to use a cut that has good marbling and connective tissue, as these break down during the long cooking process, ensuring the meat becomes incredibly tender and flavorful instead of tough and dry.

Why are you using grape juice instead of red wine?

The grape juice is a fantastic, non-alcoholic substitute that provides the necessary acidity, depth, and fruity notes traditionally contributed by red wine. Wine in Boeuf Bourguignon helps to balance the richness of the beef and broth. Using grape juice (make sure it’s 100% juice!) achieves a very similar flavor profile, making the dish accessible to everyone without compromising the classic taste.

How can I make the sauce thicker?

If your sauce seems too thin after the full cooking time, you have a couple of easy options. The first is to uncover the pot during the last 30 minutes of cooking to allow some liquid to evaporate. Alternatively, you can mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to create a “slurry,” stir it into the simmering stew, and cook for a few minutes until it thickens up beautifully.

Can I add other vegetables to this stew?

Absolutely! Boeuf Bourguignon is very forgiving and welcomes other additions. You can certainly add diced potatoes (russet or gold) right at the start of the simmering process, or toss in some celery or parsnips when you add the carrots and onions. Just be mindful that adding more ingredients may require a slight adjustment in your seasoning.