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Boeuf Bourguignon (Classic French Beef Stew, High-Protein Comfort)

Boeuf Bourguignon (Classic French Beef Stew, High-Protein Comfort)

Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Servings: 10
Author: Gaila - The Petit Gourmet
5 from 1 vote
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This classic Boeuf Bourguignon is a rich French beef stew slow-cooked in red wine with bacon and mushrooms. High-protein, freezer-friendly, and perfect for meal prep.

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.
    1. Pat beef dry.
    2. Heat olive oil in skillet.
    3. Brown beef in batches.
    4. Remove and reserve.
    5. Cook bacon, shallots, onion in same pan.
    6. Deglaze with marinade wine.
    This step builds flavor.

    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)
    Cook:
    • Low: 7–8 hours
    • High: 4–5 hours

    Step 4 – Finish

    30 minutes before serving:
    1. Sauté mushrooms in butter separately.
    2. Add mushrooms to slow cooker.
    3. If sauce needs thickening:
      • Mix 1 tablespoon cornstarch + 2 tablespoon cold water.
      • Stir in and cook 20–30 minutes on high.
    Remove bouquet garni before serving.

    Boeuf Bourguignon - Instant Pot Version

    Best for:

    Faster cooking without sacrificing tenderness.

    Step 1 – Sauté Mode

    Set Instant Pot to Sauté (High).
    1. Brown beef in batches.
    2. Remove.
    3. Cook bacon.
    4. Add shallots and onion.
    5. Deglaze with wine and scrape all browned bits.
    Important: Make sure bottom is fully deglazed to prevent burn notice.

    Step 2 – Pressure Cook

    Return beef to pot.
    Add:
    • Wine marinade
    • Bouquet garni
    • Carrots
    • ½–1 cup beef broth if needed
    Seal lid.
    Cook:
    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

    Calories: 454kcal | Carbohydrates: 11g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 279mg | Potassium: 831mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2302IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 5mg
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