Slow-cooked, deeply flavorful, and elegant enough for a special dinner yet comforting enough for any evening, this pork-free Boeuf Bourguignon celebrates the art of French braising Boeuf Bourguignon is a dish that embodies generosity, sophistication, and patience. Originating in Burgundy, it transforms humble ingredients into something profound: beef slowly braised in red wine and stock, enriched with dried herbs, subtle warm spices, and finished with mushrooms that absorb every drop of the sauce.

This pork-free version maintains the richness and elegance of the classic while being accessible to more dietary preferences. Perfect for weekend dinners, special occasions, or any time you want to impress with a deeply flavorful French classic.

Cook Time & Servings

Ingredients

The Base

• 1.5 kg (3.3 lb) beef chuck, | cut into large cubes
• 2 large onions | finely chopped
• 3 carrots | sliced into thick rounds
• 3 cloves garlic | minced
• 250 g (9 oz) button or cremini mushrooms | halved
• 2 tbsp tomato paste
• 4 tbsp olive oil or butter (or a mix of both)
• 2 tbsp all-purpose flour
• 750 ml (3 cups) dry red wine
• 2½ cups good-quality beef stock

Dried Herbs & Spices From Maison Gabrielle - Shop The Spice List

• 2 tsp dried thyme 
• 2 dried bay leaves
• 1 tsp dried rosemary, crushed
• 1 tsp dried parsley
• ½ tsp freshly ground black pepper | pre-ground or freshly ground
• ½ tsp sweet paprika
• ¼ tsp ground allspice
• salt to taste
• ¼ tsp ground nutmeg (optional)

 Instructions

1. Season and Brown the Beef

• Pat the beef dry and season generously with salt and pepper.
• Heat 2 tbsp oil or butter in a large Dutch oven over medium-high heat.
• Brown the beef in batches until deeply caramelized on all sides. Remove and set aside.

2. Build the Base

• Lower heat to medium and add remaining oil or butter.
• Sauté onions and carrots for 8–10 minutes until softened and lightly golden.
• Add garlic and tomato paste; cook 1 minute until fragrant.

3. Thicken and Deglaze

• Sprinkle flour over the vegetables, stirring well.
• Cook 1–2 minutes. Slowly pour in the red wine, scraping up all browned bits from the bottom of the pot.

4. Braise

• Return the beef to the pot. Add beef stock, dried herbs, and spices. Bring to a gentle simmer, cover, and cook:
• Stovetop: 2½–3 hours on very low heat
• Oven: 160°C / 325°F for 3 hours

5. Finish with Mushrooms

• During the last 30 minutes, sauté mushrooms in a little butter or oil until golden.
• Stir them into the stew and adjust seasoning as needed.

Chef’s Notes

This recipe is traditionally made with pork, however the chef team at Maison Gabrielle have removed this for a healthier version.

• Extra richness without pork: Browning of the meat and adding extra butter/oil to this recipe replaced the pork/bacon.
• Flavor peak: This stew is even better the next day—refrigerate overnight for depth.
• Serving suggestions: for a delicious full meal, serve with buttered mashed potatoes, egg noodles, or rustic whole grain bread, lightly toasted. 

Bon Appetit!

Boeuf Bourguignon is a dish that celebrates time, care, and generosity. Each bite reveals layers of flavor developed slowly over hours, making it a recipe that rewards attention and patience. Serve it simply and confidently—the glossy wine sauce, tender beef, and perfectly cooked mushrooms will speak for themselves. Whether for a quiet family meal or a dinner party to remember, this pork-free Boeuf Bourguignon is a timeless classic that elevates any table.