Get ready for the ultimate rich and hearty classic with this recipe for Beef Bourguignon with Buttered Parsley Noodles. This French beef stew stars slow-cooked, tender beef, rich red wine sauce, and a medley of vegetables and aromatic herbs.
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Beef Bourguignon, also known as beef burgundy, is a classic French dish loved by many for its soul-warming, rich flavors. This delicious beef stew is slow-cooked to perfection in a sauce infused with red wine, aromatic herbs and an array of vegetables.
What I love most about this dish is that it transforms simple ingredients into a robust-flavored, comforting meal that’s great for weeknights but impressive enough to serve to guests, too.
What sets my recipe apart is the careful preparation of the beef, where excess fat is transformed into a flavor-packed base. The use of an ovenproof saucepan and a gentle oven simmering process ensures perfectly tender beef and a beautifully developed sauce.
Then, to complement the rich stew, I pair it with buttered parsley noodles to create the most delicious mix of flavors and textures. With a splash of red wine, a sprinkle of fresh herbs, and a pinch of patience, you’ll savor a timeless taste of French cuisine that’s both comforting and exquisite.
Why You’ll Love This Recipe
- This classic French beef stew is rich, hearty and comforting.
- The most tender beef. The slow-cooked beef becomes incredibly tender, practically melting in your mouth, and the seared crust adds a delightful texture.
- Deep, complex flavors. The combination of aromatic herbs, vegetables and a splash of red wine creates a symphony of complex, well-balanced flavors.
- Effortless elegance. Despite its rich and sophisticated flavors, this dish can be surprisingly easy to prepare, making it ideal for special occasions or cozy nights in.
- Buttered parsley noodles. They’re the perfect companion to the hearty, slow-cooked beef stew.
- It’s a great make-ahead dish. It tastes even better the next day, making it perfect for meal prep and special occasions.
- Beef: I recommend using ribeye steak because it’s a well-marbled cut that turns beautifully tender and flavorful when slow-cooked. However, you can use other cuts like chuck roast, stewing beef or even leaner cuts if you prefer. Each cut will bring its own texture and flavor to the dish.
- All-purpose flour: Flour is used to coat the cubed beef. It helps create a golden crust when searing the meat and acts as a thickening agent for the stew.
- Pearl onions: These are small, sweet onions that add a delightful burst of flavor and texture to the stew. Peeling them can be a bit time-consuming, but they’re worth the effort. If you can’t find pearl onions, you can use slices of a regular white onion or shallots.
- Diced carrots: Carrots provide sweetness and color to the dish. They are often included in stews to add a natural sweetness and earthy flavor.
- Petite button mushrooms: These small, white button mushrooms contribute an earthy and umami-rich quality to the stew and absorb the flavors of the sauce beautifully. If you can’t find these, any type of mushroom will do.
- Diced celery: Celery adds a mild, herbaceous flavor and a satisfying crunch to the stew. It’s a common ingredient in many classic stews.
- Herbs and seasonings: The stew is seasoned with garlic, dried thyme and dried rosemary. These ingredients infuse the dish with a fragrant and earthy quality that’s synonymous with French cuisine.
- Tomato paste: Tomato paste is a concentrated form of tomatoes. It adds a hint of umami and acidity to the stew, enhancing its overall complexity.
- Red wine: Opt for a good-quality dry red wine, such as a Burgundy or Pinot Noir. The wine’s flavor significantly influences the stew, so choose one you enjoy drinking. The wine adds a rich, fruity note to the dish and plays a part in tenderizing the beef and creating a luscious sauce.
- Beef broth: To further enhance the savory depth of the dish, beef broth is added, which creates a delicious, well-balanced sauce to coat the meat and vegetables.
- Noodles: While egg noodles are my preferred choice, you can use whatever you have stashed in your pantry.
- Fresh parsley: Chopped fresh parsley is added to the buttered noodles, offering a burst of fresh, vibrant color and a complementary herbaceous note that pairs wonderfully with the rich beef stew.
- Butter: Butter is used to coat the noodles, giving them a creamy and rich flavor. Unsalted butter allows you to control the salt level to your taste.
Kelly’s Note: If you don’t have or prefer not to use red wine, don’t worry. You can try using a rich, robust grape juice or beef stock as a substitute for the wine. This will change the flavor profile but still yield a tasty dish.
See the recipe card for full information on ingredients and quantities.
- Prep the beef. Begin by trimming off the excess fat from the ribeye steak and then cutting it into bite-sized cubes. Reserve the fat.
- Sauté the excess fat. In a large ovenproof saucepan over medium heat, sauté the excess fat. Remove the fat, leaving only the grease.
- Dredge the beef in flour then brown. Dredge the ribeye cubes in flour then brown them in the saucepan that contains the fat drippings. Once seared, transfer the beef to a plate and set it aside.
Kelly’s Note: Be careful to not over-brown the steak when it first begins to cook as it will continue to cook as it stews in the sauce.
- Sauté the vegetables. In the same saucepan, combine the vegetables and garlic and simmer over medium-low heat until the veggies begin to soften.
- Add the herbs and tomato paste. Stir in the herbs and tomato paste, cooking until the tomato paste coats the mixture. Then stir in 1 Tablespoon of flour.
- De-glaze the saucepan by adding the wine and beef broth and stirring until a smooth sauce forms. Season with salt and pepper.
- Cover and cook. Cover the saucepan, transfer it to a 350ºF oven and allow it to cook for 20 minutes.
- Return the browned beef and finish cooking. Remove the saucepan from the oven, add the reserved steak and then return it to the oven for an additional 15 minutes.
- Serve and enjoy. To serve, ladle a portion of the beef bourguignon over a bed of buttered parsley noodles (see recipe below) and garnish with more fresh parsley.
- Choose A Quality Wine: While it’s not necessary to use an expensive wine, choose one you’d enjoy drinking. The wine’s quality significantly impacts the overall taste of the dish.
- Peel Pearl Onions Easily: To peel pearl onions more easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.
- Swap the Noodles for Mashed Potatoes: If you’re looking for a heartier and more traditional option, swap out the buttered noodles for creamy mashed potatoes.
If you plan to eat your beef bourguignon within the next 3 to 4 days, it’s best to store it in an airtight container in the refrigerator. To maintain their texture, store the stew and buttered parsley noodles separately.
The stew can be frozen for up to 3 months. Thaw the airtight container in the refrigerator overnight. Then, transfer your desired portion to a microwave-safe bowl or saucepan. Reheat on the stovetop over low to medium heat, stirring occasionally. If using a microwave, heat in 30-second increments, stirring between each.
Frequently Asked Questions
The best cuts of meat include chuck, stewing beef or ribeye steak. These cuts have the right balance of tenderness and marbling to create a flavorful stew.
I recommend a good-quality dry red wine, such as a Burgundy or Pinot Noir. The wine’s flavor significantly influences the stew, so choose one you enjoy drinking.
Common side dishes include crusty bread, mashed potatoes, rice or a simple wedge salad. These complement the rich flavors of the stew.
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- Chicken Wild Rice Soup
- Quick Tortellini Soup with Greens
Ingredients
For the beef bourguignon:
- 20 oz. ribeye or strip steak
- 1/4 cup plus 1 Tablespoon all-purpose flour
- 1 cup pearl onions, peeled
- 1/2 cup carrots, diced
- 1/2 cup petite button mushrooms
- 1/2 cup celery, diced
- 2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef broth
For the noodles:
- 4 oz. dry egg noodles
- 2 Tablespoons unsalted butter
- Chopped fresh parsley
Instructions
- Preheat the oven to 350ºF.
- Prepare the steak by cutting off the excess fat and then dicing it into 1-inch cubes. Reserve the fat.
- Sauté the excess fat in a large ovenproof saucepan over medium heat. Remove and discard the fat, leaving only the grease.
- Dredge the steak cubes in ¼ cup flour, shaking off any excess, then brown them in the saucepan with the fat drippings. Remove the steak and set aside.
- In the same saucepan, combine the onions, carrots, mushrooms, celery and garlic. Sauté over medium-low heat until the vegetables begin to soften.
- Stir in the herbs and tomato paste, cooking until the tomato paste begins to caramelize, about 1 minute, then stir in 1 Tablespoon of flour.
- Deglaze the saucepan by adding the wine and beef broth and stirring, scraping up any brown bits, until a smooth sauce forms. Taste and season the sauce with salt and pepper.
- Cover the saucepan, transfer it to the oven and allow it to cook for 20 minutes.
- Remove the saucepan from the oven, add the reserved steak (with any juices) and then return it to the oven for an additional 15 minutes.
- Serve the beef over buttered parsley noodles (recipe below).
For the noodles:
- Boil a large pot of salted water and cook the egg noodles according to package instructions.
- Drain the pasta and transfer it to a large bowl. Immediately add the butter and chopped parsley to the hot noodles, tossing to combine.
Kelly’s Notes
- While it’s not necessary to use an expensive wine, choose one you’d enjoy drinking. The wine’s quality significantly impacts the overall taste of the dish.
- If you don’t have or prefer not to use red wine, don’t worry. You can try using a rich, robust grape juice or beef stock as a substitute for the wine. This will change the flavor profile but still yield a tasty dish.
- To peel pearl onions more easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.
- Be careful to not over-brown the steak when it first begins to cook as it will continue to cook as it stews in the sauce.
- If you plan to eat your beef bourguignon within the next 3 to 4 days, it’s best to store it in an airtight container in the refrigerator. To maintain their texture, store the stew and buttered parsley noodles separately.
- The stew can be frozen for up to 3 months. Thaw the airtight container in the refrigerator overnight. Then, transfer your desired portion to a microwave-safe bowl or saucepan. Reheat on the stovetop over low to medium heat, stirring occasionally. If using a microwave, heat in 30-second increments, stirring between each.
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Apologies. Scrolled further and found the “print” option for BEEF BOURGUIGNON:
Will let you know how it turns out with venison. ✔️
Hi, Lynn! Glad you found the print option! I hope the recipe turned out well for you!
Great recipe. Well balanced flavors that paired nicely with the buttered noodles.
Thank you so much for rating the recipe, Jane! Glad you enjoyed it!
This Beef Bourguignon sounds awesome! :D