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French Beef Bourguignonfrench
PlateMap recipe · #28

French Beef Bourguignon

Beef slowly braised in a rich broth with carrots, browned pearl onions and mushrooms. This version is made without wine.

215minutes
6Servings
hardDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    10 minutes

    Pat the beef dry, cut it into 5 cm cubes and season with salt and pepper. Heat the oven to 160°C.

    Success cue

    The surface of the beef is dry.

  2. 02

    Browning

    15 minutesHigh heat

    Heat 2 tablespoons of the olive oil in a heavy ovenproof pot over medium-high heat and brown the beef in batches, 12 to 15 minutes in total. Set aside.

    Success cue

    Every side is deep brown.

  3. 03

    Base

    8 minutesMedium heat

    Lower the heat to medium and cook the carrots, cut in chunks, with 1 sliced onion for 6 minutes. Add the tomato paste, garlic and 2 tablespoons of flour and stir for 2 minutes.

    Success cue

    The tomato paste has darkened and the flour no longer looks raw.

  4. 04

    Deglazing

    3 minutesMedium heat

    Pour in the beef broth, add the thyme and 2 bay leaves and scrape the browned bits from the bottom.

    Success cue

    The bottom of the pot is clean and the liquid is simmering.

  5. 05

    Braising

    2 hours and 30 minutesOven heat

    Return the beef, cover and cook in the oven for 2½ hours.

    Success cue

    The beef is tender enough to cut with a spoon.

  6. 06

    Garnish

    15 minutesHigh heat

    While the beef cooks, brown the peeled pearl onions in the rest of the olive oil over medium-high heat for 8 minutes, then the mushrooms for 7 minutes.

    Success cue

    The onions and mushrooms are golden brown.

  7. 07

    Finish

    15 minutesLow heat

    Stir the onions and mushrooms into the stew and simmer on the stove over low heat for 15 minutes. Remove the bay leaves and season.

    Success cue

    The sauce coats the back of a spoon.

Cooking tips

Extra tip

Deglazing the fond on the Dutch oven bottom dissolves hundreds of caramelized flavor compounds into the sauce.

  • • Brown the mushrooms separately so they stay firm.
  • • This version has no wine; browning the beef and the tomato paste well gives the sauce its depth.

Common mistakes

  • • Browning wet beef or too much at once, so it steams grey.
  • • Boiling the stew hard, which toughens the meat.
  • • Adding the mushrooms at the start, so they turn soft.

Serving ideasServe with mashed potatoes, buttered noodles or crusty bread for the sauce.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 480
Protein
44.3g
Carbs
14.6g
Fat
28.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Celery

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make it a day ahead?

Yes, and it tastes better. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently until it simmers.

Can I cook it on the stove instead of the oven?

Yes. Cover and keep it on the lowest heat for about 2½ hours, stirring every 30 minutes so the bottom does not catch.

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