Some recipes are not rushed. Boeuf Bourguignon is one of them. Slow-simmered beef, red wine, herbs, bacon, and mushrooms melt together into a rich, velvety sauce that tastes like it came straight from a French countryside kitchen.
This is comfort food with depth, patience, and serious protein.
???? Protein Score
- Estimated protein per serving 35–40g protein
- ???? Powerhouse: 25g+ protein per serving (meal-in-one)
- This is a full, protein-forward main that satisfies deeply and reheats beautifully.
Protein Boost (optional)
Already a powerhouse, but you can:
- Add extra short ribs for richer flavor + collagen
- Serve over high-protein mashed cauliflower
- Pair with a side of Greek yogurt mashed potatoes
Why you will love this stew
- Marinating overnight tenderizes and builds flavor.
- Browning in batches creates deep caramelization.
- Wine reduction + flour builds a silky sauce.
- Slow oven cooking breaks down connective tissue for melt-in-your-mouth texture.
This is a classic French technique applied with intention.
Boeuf Bourguignon (Classic French Beef Stew, High-Protein Comfort)
Ingredients
- 3 lb beef stew meat chuck preferred
- 1 bottle good red Burgundy wine
- 1 bouquet garni parsley, thyme, bay leaf
- 2 carrots
- 2 tablespoon flour
- 4 tablespoon butter
- 2 tablespoon olive oil
- 8 oz lardons or diced bacon
- 8 oz mushrooms
- 8 oz shallots
- 1 onion
- Salt and pepper
Instructions
Marinate
- Cube beef, season lightly, place in bowl with wine and bouquet garni.
- Cover and refrigerate overnight.
Brown the beef
- Preheat oven to 325°F (165°C).
- Remove beef from marinade, pat dry. Reserve wine.
Heat olive oil in heavy casserole.
- Brown beef in batches 4–5 minutes per side. Remove and reserve.
Build flavor base
- Add butter. Cook lardons until golden.
- Add shallots and onion. Sauté 2–3 minutes.
- Deglaze with reserved wine. Scrape browned bits.
- Return beef to pot. Sprinkle flour and stir.
- Bring to gentle boil 2 minutes.
- Add bouquet garni and carrots.
Slow cook
- Cover and transfer to oven.
- Bake 2–2½ hours until fork tender.
Finish mushrooms
- Sauté mushrooms in butter until lightly browned.
- Add mushrooms back into stew at the end.
- Remove bouquet garni. Adjust seasoning.
Serve warm.
Notes
Boeuf Bourguignon - Slow Cooker Version
Best for:
Hands-off cooking, deeper flavor development, tender meat.Step 1 – Marinate (Optional but Recommended)
Marinate beef overnight in wine + bouquet garni as in the original recipe. If short on time, marinate at least 2–4 hours.Step 2 – Brown First (Do NOT Skip)
Even in slow cooker recipes, browning matters.- Pat beef dry.
- Heat olive oil in skillet.
- Brown beef in batches.
- Remove and reserve.
- Cook bacon, shallots, onion in same pan.
- Deglaze with marinade wine.
Step 3 – Slow Cook
Transfer everything to slow cooker:- Beef
- Bacon/onion mixture
- Wine
- Bouquet garni
- Carrots
- 1 cup beef broth (optional if liquid looks low)
- Low: 7–8 hours
- High: 4–5 hours
Step 4 – Finish
30 minutes before serving:- Sauté mushrooms in butter separately.
- Add mushrooms to slow cooker.
-
If sauce needs thickening:
- Mix 1 tablespoon cornstarch + 2 tablespoon cold water.
- Stir in and cook 20–30 minutes on high.
Boeuf Bourguignon - Instant Pot Version
Best for:
Faster cooking without sacrificing tenderness.Step 1 – Sauté Mode
Set Instant Pot to Sauté (High).- Brown beef in batches.
- Remove.
- Cook bacon.
- Add shallots and onion.
- Deglaze with wine and scrape all browned bits.
Step 2 – Pressure Cook
Return beef to pot. Add:- Wine marinade
- Bouquet garni
- Carrots
- ½–1 cup beef broth if needed
High Pressure – 40 minutes
Natural Release – 15 minutes
Then quick release remaining pressure.
Step 3 – Finish Sauce
Remove bouquet garni. Turn back to Sauté mode. Simmer 5–10 minutes to reduce. Add sautéed mushrooms. If thicker sauce desired:- Mix 1 tablespoon cornstarch + 2 tablespoon cold water.
- Stir in and simmer 2–3 minutes.
Nutrition
Texture Guard
- If too thick, add a splash of beef broth.
- Pat the beef dry before browning. Moisture prevents crust.
- Don’t overcrowd the pan. Brown in batches.
- Simmer gently. A rolling boil toughens meat.
- If the sauce is too thin at the end, simmer uncovered 10–15 minutes.
Storage + Meal Prep (Freezer Friendly)
This stew gets even better the next day.
Fridge
Store up to 4 days in an airtight container.
Freezer
Portion into individual airtight containers or silicone freezer molds.
Freeze up to 3 months. I use these molds for storage
Best practice:
- Cool completely before freezing.
- Freeze without potatoes or pasta. Add those fresh when serving.
Reheating
Thaw overnight in the fridge.
Reheat gently on the stovetop over low heat.
Add a splash of beef broth or water if the sauce thickens too much.
Meal prep tip:
Freeze in single-serve portions, so you always have a protein-dense meal ready.
FAQ
1) What cut of beef is best for Boeuf Bourguignon?
Chuck roast or stew beef with connective tissue. It becomes tender after slow cooking.
2) Can I make this in a pressure cooker?
Yes. After browning, cook under pressure 35–45 minutes. Natural release.
3) Can I make it without wine?
You can substitute beef broth, but wine gives an authentic flavor.
4) Why marinate overnight?
Wine + herbs tenderize and deepen flavor.
5) Can I freeze Boeuf Bourguignon?
Yes, it freezes beautifully up to 3 months.
6) How do I thicken the sauce?
Simmer uncovered or whisk 1 teaspoon cornstarch with cold water and stir in.
7) Is this high protein?
Yes. Each serving delivers over 35g protein.
8) What should I serve it with?
Mashed potatoes, cauliflower mash, rice, buttered noodles, or crusty bread.
Try these next
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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