Classic French Beef Bourguignon

Classic French beef Bourguignon


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Looking to beat the winter chill, a classic French beef bourguignon brings a hearty, tangy stew to the table that everyone will enjoy. There's a bit of a time commitment to get the sauce right, but once you hit the right balance, your taste buds will thank you. This stew pairs well with good bread and good wine. Try serving it whenever company comes over on a cold evening, or when you want to spend the evening beneath a blanket with a good book.

Shared by
Chicago, Il

Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

4-6 servings


  • 6 ounces pancetta
  • 4 pounds beef chuck
  • 4 tbs butter
  • 2 cups shallots
  • 4 garlic cloves
  • 2 tbs tomato paste
  • 1 cup dry red wine
  • 1 cup beef stock
  • 8 ounces pearl onions
  • 3 tbs flour

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Brown the pancetta in olive oil, then set aside. Sear beef for five minutes on each side, set aside. Toss onions and shallots and garlic into the pan until hot, then add wine, meat, tomato paste, and beef broth. Simmer for an hour, add butter and flour, bring to a boil, then lower heat until the stew thickens and serve.


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