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Close-up of charred beef chunks and vibrant carrots in a thick burgundy sauce. (Boeuf Bourguignon Recipe)

Boeuf Bourguignon Recipe: The Ultimate Guide to Classic French Beef Stew

This traditional Boeuf Bourguignon Recipe features tender seared beef chuck, whole potatoes, and carrots simmered in a rich, glossy red wine gravy for a sophisticated yet comforting French meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 lbs Beef Chuck Roast cut into 2-inch cubes
  • 750 ml Dry Red Wine Burgundy or Pinot Noir
  • 2 cups Beef Bone Broth unsalted
  • 1 lb Small Whole Potatoes skins on
  • 3 large Carrots cut into 1-inch chunks
  • 1 cup Pearl Onions peeled
  • 3 tbsp All-Purpose Flour for dredging
  • 3 tbsp Avocado Oil or other high-heat oil
  • 1/2 cup Fresh Parsley finely chopped

Equipment

  • 1 Dutch Oven Heavy-bottomed, preferably cast iron.
  • 1 Chef's knife For chopping vegetables and beef.

Instructions
 

Preparation and Searing
  1. Pat beef dry, season with salt/pepper, and dredge in flour. Heat oil in Dutch oven and sear beef in batches until a deep brown char forms on all sides.
  2. Remove beef. Add carrots and pearl onions to the pot, cooking until they start to brown.
Braising Process
  1. Add 1 cup of wine to deglaze the pot. Return beef to the pot, add potatoes, remaining wine, and beef stock.
  2. Cover and braise in a 325°F (165°C) oven for 2.5 to 3 hours until beef is tender.
Finishing Touches
  1. Simmer on stovetop if needed to reach a glossy, thick consistency.
  2. Sprinkle with finely chopped fresh parsley before serving in rustic bowls.

Notes

Use a dry, drinkable red wine for the best flavor.
Searing the beef until dark brown is crucial for the final sauce color.
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