How to Make French Peasant Boeuf Bourguignon

This version of Boeuf Bourguignon takes us back to its origins, where simple ingredients created a deeply flavorful, nutrient-dense dish. Bone-in cuts of meat like beef shanks, ribs, or oxtails infuse the sauce with an unmatched richness. This dish is rustic, hearty, and true to its French peasant roots. Be sure to scroll down through this blog post to explore the fascinating history of this dish, learn about its health benefits, and get step-by-step instructions with a printable recipe.

French Peasant Beef Bourguignon Video

Be sure to watch my French Peasant Boeuf Bourguignon video and learn how to make this deeply flavorful and nourishing dish the way it was originally prepared! This rustic, slow-simmered stew is incredibly rich, comforting, and packed with nutrients from bone-in meat, traditional herbs, and a full bottle of Burgundy wine.

In my recipe video, I’ll walk you through how to make Boeuf Bourguignon the traditional way, just as French peasants did centuries ago. I’ll show you why using meat on the bone creates a more nutrient-dense and flavorful dish, and I’ll share my favorite tips for perfecting this slow-cooked classic. You’ll also hear about how this dish evolved over time—from its humble beginnings to the famous French Chef Auguste Escoffier’s refined version and Julia Child’s adaptation for American home cooks.

If you’re looking to bring deeply flavorful, nutrient-dense meals to your table this season (or anytime!), this French Peasant Boeuf Bourguignon is a must-try. Once you taste the richness that comes from slow-simmering beef on the bone in Burgundy wine, you’ll never want to go back to modern versions!

And if you love traditional, slow-cooked dishes that maximize nutrition and flavor, be sure to check out my Cream of Bone Marrow Soup for a silky, nutrient-dense treat and my Bone-In Pot Roast, another favorite that celebrates the goodness of cooking with meat on the bone.

What is Boeuf Bourguignon?

If this dish is new to you, Boeuf Bourguignon, also known as Boeuf à la Bourguignonne – or simply in English – Beef Burgundy, or the hybrid Beef Bourguignon, is a classic French stew that hails from the Burgundy region of France. Traditionally, it features slow-braised beef, red wine, onions, carrots, garlic, and fresh herbs, creating a dish that is rich, hearty, and flavorful.

Originally a peasant meal, this rustic stew was designed to tenderize tough, affordable cuts of meat by simmering them low and slow in Burgundy wine. The wine was not just a luxury for the wealthy; it was a staple in peasant households, often homemade with whatever grapes were available. Since homemade wine spoiled quickly, any leftover or soured wine was used in cooking rather than wasted. This is why Beef Bourguignon and other stews featured wine – it acted as a tenderizer for tough meats and added deep flavor to otherwise simple ingredients.

The recipe’s humble beginnings are good news for modern-day traditional foods cooks because we do not need an expensive Burgundy wine to make this recipe. Inexpensive wines actually come closer to what home cooks used during the Middle Ages. And if you have an open bottle of wine that might otherwise turn to vinegar, now is the time to use it up. Just like our ancestors, nothing in a traditional foods kitchen should ever go to waste!

What Might French Peasants Have Called Beef Bourguignon?

Now for full disclosure, there is no official record of French home cooks from the Middle Ages calling this traditional dish Boeuf Bourguignon. That name was introduced centuries later when the dish was modernized. So, if French peasants didn’t call this dish Boeuf Bourguignon, what did the housewife call it when her family gathered around the table?

These might have been some of the original names for this recipe:

• “Ragoût de Bœuf” (Beef Stew) – The word ragoût (from ragoûter, meaning “to revive the appetite”) was commonly used for slow-simmered meat dishes like this. Peasants might have simply called it “un bon ragoût” (a good stew) without much formality.
• “Bœuf au Vin” (Beef in Wine) – This would have been a simple, practical way to describe what they were making—beef braised in whatever homemade wine they had on hand.
• “Potée de Bœuf” (Beef in a Pot) – Many peasant meals were called “potée”, meaning a one-pot meal. A peasant wife might have said, “Je fais une potée de bœuf ce soir!” (I’m making a beef pot tonight!).
• “Mijoté de Bœuf” (Slow-Simmered Beef) – Since this dish was slow-cooked for hours over the fire, calling it mijoté (which means “simmered gently”) would have been a natural way to describe it.
• “Le Plat du Jour” (The Dish of the Day) – Peasants cooked with what they had, so meals weren’t always consistent. They might not have called it by a specific name but simply “le plat du jour” (the dish of the day).

But whatever we call this dish, we can thank French home cooks from the Middle Ages for creating a most tasty—and nutritious—beef stew!

What Happened To Traditional Boeuf Bourguignon?

Over time, chefs changed the recipe, turning it into a more refined but modern-day beloved staple of French cuisine. Today, it remains one of the most iconic dishes in French cooking, known for its velvety sauce, fork-tender beef, and luxurious depth of flavor. But in refining this dish, we lost something. We lost the true nutrient-dense nature of the original humble dish.

Auguste Escoffier’s Boeuf Bourguignon

When French chef Auguste Escoffier set out to refine French cuisine in the late 19th and early 20th centuries, he took rustic peasant dishes—like Beef Bourguignon—and elevated them to fine dining standards. While French peasants had been slow-cooking bone-in meats in wine for centuries, Escoffier’s version adapted the dish for restaurant kitchens, replacing bone-in cuts with boneless beef, typically chuck or round, for a more uniform presentation.

He also standardized the preparation, making it part of the classic French repertoire, ensuring that chefs across France followed the same refined techniques. His approach brought Beef Bourguignon out of the countryside and onto the menus of Parisian restaurants, turning this humble stew into an icon of French haute cuisine. However, in doing so, some of the original depth and nutrition from slow-braised, bone-in meats was lost.

Julia Child’s Boeuf Bourguignon

While Auguste Escoffier refined Beef Bourguignon for French restaurants, it was TV chef and cookbook author Julia Child who made it a household name in America. In her 1961 cookbook, Mastering the Art of French Cooking, she introduced home cooks to this classic dish, but with a few key modifications to make it more approachable.

Instead of bone-in cuts like shanks, oxtails, or Escoffier’s whole boneless piece of beef, Julia used cubed boneless beef chuck, making it easier to prepare and serve. She also streamlined the cooking process, adapting the dish for modern kitchens while keeping its rich, slow-simmered flavors intact.

Julia’s enthusiasm for French cuisine made Beef Bourguignon a beloved favorite among American home cooks, but in simplifying it, the dish lost some of its original rustic charm and the nutrient-dense benefits of cooking with bones.

A Return To Tradition

I love returning to the old-world, French peasant method, using bone-in meat for maximum flavor and nutrition—just as it was meant to be! So we are going back to its roots, encompassing all the qualities of a modern-day Beef Bourguignon but bringing back the ancestral wisdom of creating real nutrition by cooking the meat on the bone and including bone marrow and sinew in the luscious sauce that surrounds the meat.

Why Our Ancestors Ate Meat on the Bone—and Valued It

Throughout history, our ancestors instinctively understood the value of cooking with meat on the bone. Long before modern butchering practices, people made use of the whole animal, ensuring that nothing went to waste. Tougher, bone-in cuts were slow-cooked to perfection, creating dishes that were deeply flavorful and incredibly nourishing.

Historical Evidence from Ancient Diets

• Prehistoric and Early Human Diets: Archaeological findings show that early humans intentionally broke bones to extract marrow, recognizing it as a vital source of fat, calories, and essential nutrients.
• Medieval Cooking Practices: In the Middle Ages, slow-braised meat on the bone was a staple in European peasant diets. Braising helped tenderize tougher cuts, while bones released gelatin and minerals, creating a richer, more nutrient-dense meal.
• Traditional Broths and Stews: In nearly every culture, from French Boeuf Bourguignon to Italian Osso Buco and Chinese Bone Broths, bone-in meats were used to maximize flavor, nutrition, and satiety.

The Nutritional Benefits of Cooking with Bones

• Collagen & Gelatin – When meat is slow-cooked on the bone, collagen breaks down into gelatin, which supports joint health, digestion, and skin elasticity.
• Mineral-Rich Broths – Bones naturally release calcium, magnesium, and phosphorus, which are essential for strong bones and overall well-being.
• More Flavorful Meals – Cooking meat on the bone enhances taste and texture, creating a richer, deeper flavor profile compared to boneless cuts.

For a detailed discussion regarding the importance of eating meat on the bone, check out Dr. Catherine Shanahan’s eye-opening book Deep Nutrition.

Why You’ll Love This Traditional Recipe

🥩 Rich and Hearty Comfort – This stew is the ultimate slow-cooked classic, with tender beef, a velvety wine-infused sauce, and layers of deep, savory flavor in every bite.

🍷 A Nutrient-Dense Tradition – Made with bone-in beef, this dish naturally releases collagen, gelatin, and essential minerals, creating a stew that is as nourishing as it is delicious.

🔥 Slow-Cooked for Maximum Flavor – Simmering beef low and slow in Burgundy wine brings out the best in every ingredient, making this dish truly restaurant-worthy—right from your own kitchen!

🧄 Rooted in French Culinary History – This recipe honors the original peasant-style Beef Bourguignon before it was refined by Escoffier and modernized by Julia Child. It’s a taste of true, rustic French cooking at its finest!

🍽 Perfect for Gathering – Whether for a cozy family dinner or a special occasion, this stew is meant to be shared, bringing warmth, comfort, and a bit of history to your table.

French Peasant Beef Bourguignon Recipe

This French Peasant Beef Bourguignon is a rich, mouthwatering, and satisfying dish that brings centuries of tradition to your table. Made with bone-in beef, aromatic vegetables, and a full bottle of Burgundy wine, it simmers low and slow to create an irresistibly tender, velvety stew. Each bite is infused with layers of robust flavor, honoring the humble origins of this dish long before it became a French culinary icon.

La Cuisine Pauvre

For generations, slow-cooked stews like this one were a cornerstone of peasant cooking— “la cuisine pauvre”. This phrase refers to a style of cooking that uses simple, affordable ingredients to make peasant foodand that is designed to maximize flavor and nutrition. Cooking with meat on the bone not only enriches the broth but also infuses it with collagen, gelatin, and essential minerals, making this dish just as nourishing as it is delicious. The combination of onions, carrots, garlic, and herbs creates a hearty, savory base, while the slow braising in Burgundy wine adds depth, bringing out the natural richness of the beef.

More than just a comforting, slow-simmered meal, this dish is a journey through history, bringing us back to a time when flavor and nourishment were never sacrificed for convenience. Whether you serve it with a crusty loaf of sourdough, creamy mashed potatoes, or buttered egg noodles, this hearty, one-pot meal is sure to warm your soul and become a cherished addition to your table.

If you’ve never made Beef Burgundy with meat on the bone, this recipe is the perfect place to start! Once you taste the richness and depth it adds, you’ll never want to go back to boneless cuts again.

Traditional Boeuf Bourguignon Ingredients

Here’s a brief explanation of the ingredients for making this Beef Bourguignon. You’ll find the exact measurements in the printable-friendly recipe card below.

🥩 Beef Shanks, Oxtails, or Ribs (2 – 3 pounds, or a combination)
Traditional French Peasant Beef Bourguignon starts with meat on the bone, just as it was made centuries ago. These cuts release collagen and marrow, creating a deeply flavorful and nutrient-rich sauce. Using a mix of shanks, oxtails, or ribs enhances texture and taste, making every bite tender and satisfying.

🧂 Sea Salt and Black Pepper
Simple but essential, sea salt enhances all the natural flavors in this dish and adds a touch of minerals, while black pepper adds a subtle warmth to balance the richness of the sauce.

🥓 Lard, Goose Fat, or Duck Fat (2 tablespoons)
A good cooking fat is key to building flavor in this dish. Traditional fats, including lard, duck fat, or goose fat, add a silky richness, creating the perfect base for browning the meat. Bacon fat, clarified butter, or tallow are also acceptable options.

🥓 Salt Pork or Thick-Cut Bacon (4 ounces, diced)
This classic French ingredient adds a savory, salty backbone to the dish. As it renders, it provides extra depth to the sauce, ensuring that every bite is infused with deliciousness.

🧅 Onion (1 large, diced)
A staple in French cooking, onions provide natural sweetness and complexity, creating the foundation for this stew’s rich, layered flavor.

🥕 Carrots (2, unpeeled and cut into chunks)
Carrots add a subtle earthy sweetness, balancing the acidity of the wine and complementing the deep, savory notes of the beef.

🌿 Celery (2 stalks, cut into chunks)
Part of the classic French mirepoix, celery brings a mild, herbal flavor and enhances the overall depth of the sauce.

🧄 Garlic (1 whole bulb)
A powerful but essential addition, garlic adds warmth and aromatic richness to the dish. It’s a true peasant kitchen essential that no Beef Bourguignon should be without!

🌾 All-Purpose Flour (1 tablespoon, optional for thickening)
Adding flour is a classic technique that helps create a velvety, luscious sauce. But it’s optional since we will use the traditional method of thickening our sauce with bone marrow.

🍷 Burgundy Red Wine (1 bottle, 750 mL or about 25 ounces)
The star of the dish, Burgundy wine, such as Pinot Noir, infuses the stew with depth, fruitiness, and rich acidity, tenderizing the beef as it slowly simmers.

💧 Water (1/2–1 cup, optional as needed to adjust liquid level)
A little water helps balance the sauce, especially if your wine is particularly strong. This addition ensures the perfect braising liquid to tenderize the beef while allowing the wine’s flavor to shine.

🍃 Bay Leaves (2 leaves)
A classic ingredient in slow-cooked French dishes, bay leaves add a subtle, aromatic depth that enhances every element of the stew.

🌿 Fresh Thyme (1/2 teaspoon)
A staple in French country cooking, thyme brings earthy, peppery notes that meld beautifully with the wine and beef as they simmer together.

🧅 Pearl Onions (10, peeled)
These tender, sweet little onions add flavor and texture to the stew. They’re lightly caramelized before being added, ensuring they remain intact and delicious in the finished dish.

🍄 Button Mushrooms (1/2 pound, cleaned and halved)
Mushrooms soak up all the incredible flavors of the sauce, adding an earthy texture to balance the rich, slow-braised beef.

🌿 Fresh Parsley (chopped, optional for garnish)
A sprinkle of fresh parsley at the end brightens the dish, adding a final pop of color and a hint of herbal freshness.

Tips For Making The Best Beef Bourguignon

✔ Use Bone-In Meat for Maximum Flavor – Traditional French Peasant Beef Bourguignon was made with shanks, oxtails, or ribs, allowing the bones to release collagen and richness into the sauce. This addition creates a more robust and nutrient-dense stew than modern versions made with boneless beef.

✔ Sear the Meat Well – Before braising, take the time to brown the meat deeply on all sides. This caramelization enhances the depth and complexity of flavor, giving the sauce that irresistible richness.

✔ Choose the Right Wine – Since Burgundy wine is the heart of this dish, pick one you’d enjoy drinking—but no need to spend a lot of money. A simple, inexpensive Pinot Noir works beautifully, as it provides the perfect balance of acidity and fruitiness to tenderize the beef and enhance the sauce.

✔ Let It Simmer Low and Slow – This dish isn’t meant to be rushed! A gentle, slow simmer (or oven braise at 325°F [163°C]) allows the meat to become fork-tender while infusing the sauce with all its savory, aromatic goodness.

✔ Use Whole Garlic for a Mellow Flavor – Instead of mincing garlic, cut a whole bulb in half and nestle it into the pot while the stew cooks. The cloves will soften and subtly infuse the sauce—you can squeeze out the rich, roasted garlic at the end for an extra burst of flavor or spread it on toast points.

✔ Add Pearl Onions and Mushrooms at the End – These delicate vegetables cook quickly, so for the best texture, stir them into the stew during the final 30 minutes of cooking. This technique keeps them tender yet intact!

✔ Let It Rest for Even Better Flavor – Like many slow-cooked dishes, Beef Bourguignon tastes even better the next day! Letting it sit overnight allows the flavors to deepen and meld together, making it an excellent make-ahead meal.

How to Make Traditional Boeuf Bourguignon

Here’s an overview of the process for making this Beef Bourguignon, but you’ll find even more details in the printable recipe.

1. Prepare the Meat: Season the beef with salt and pepper. Heat the fat of choice in a Dutch oven or other heavy-bottom pot over medium heat. Sear the beef in batches until browned on all sides. Approximately 3-4 minutes per side. Remove to a platter and set aside.
2. Cook the Salt Pork: Cook the diced salt pork or bacon until crispy in the same pot—approximately 3 minutes. Remove and set aside, leaving the rendered fat in the pot.
3. Sauté Aromatics: Add the onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
4. Deglaze and Build the Sauce: If using, sprinkle the flour over the vegetables and stir to coat. Deglaze the pot with the wine, scraping up browned bits from the bottom. Add the bay leaves and thyme. If needed, add up to 1 cup of water to ensure the liquid nearly covers the meat. Return the beef and salt pork to the pot. Nestle the split garlic bulb into the liquid.
5. Slow Cook: Cover the pot with a lid and simmer gently on low heat (or in a 325°F [163°C] oven) for 3 hours, stirring occasionally. The meat should become tender and the sauce rich and flavorful.
6. Prepare the Garnishes: After 3 hours, add the pearl onions and mushrooms to the pot for a final 30 minute simmer (or until the onions and mushrooms are tender).
7. Remove the Solids: Once the pearl onions and mushrooms are tender, turn off the heat and remove all the solids from the simmering liquid to a platter.
8. Don’t Forget the Bay Leaves: Be sure to remove the bay leaves and discard them.
9. Remove the Meat from the Bones: Once all the solids are on the platter, remove the meat from the bones. Also, remove the sinew and set it aside.
10. Add Bone Marrow and Sinew: Remove all the bone marrow from the marrow bones and add it back into the liquid along with the sinew. Using a stick blender, purée the entire mixture until smooth.
11. Time to Purée: Once the bone marrow and sinew have been completely puréed into the braising liquid, return all the solids to the pot. As you do this, you can break up some of the larger pieces of meat into bite-sized pieces.
12. Re-warm: Turn the heat to medium and simmer till all the solids are warmed through.
13. Serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh parsley.

Why This Beef Bourguignon Stays True to Tradition

• Unlike modern versions, this recipe brings Beef Bourguignon back to its Middle Ages origins.
• Uses bone-in meat, which enhances flavor and nutrition.
• Includes a full bottle of Burgundy wine as the primary braising liquid.
• Keeps the dish simple yet deeply flavorful, relying on slow cooking for richness.
• Features a whole garlic bulb and thyme—classic French ingredients for authenticity.

This recipe is real, rustic French cooking at its best—simple ingredients, slow preparation, and a dish that honors the past while bringing comfort to your table.

Serving Suggestions

• Classic Pairing: Crusty French bread to soak up the rich sauce.
• Potatoes: Creamy mashed potatoes or roasted baby potatoes.
• Pasta: Buttered egg noodles or pappardelle (a broad, flat pasta) are both perfect for absorbing the flavorful sauce.
• Rustic Polenta: A heartier, old-world Italian-inspired option that complements the dish beautifully.

Frequently Asked Questions

Storing and Reheating

• Beef Bourguignon tastes best the next day as the flavors continue to meld. Allow it to cool, then store it in the fridge overnight in an airtight container. The next day, reheat it gently on the stovetop until it is heated through.
• To freeze this dish, store it in an airtight container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat slowly on the stovetop for best results.

More Nutrient-Dense Recipes

This French Peasant Boeuf Bourguignon is part of my collection of traditional recipes that celebrate simple, wholesome ingredients and ancestral cooking techniques—perfect for cozy, nourishing meals with loved ones. If you enjoy this dish, you might also love my:

• Roasted Bone Marrow served on toast points,
• Cream of Bone Marrow Soup, a luxurious take on one of history’s most treasured superfoods, or
• Bone-In Pot Roast, a timeless family favorite that highlights the beauty of cooking with whole cuts of meat.

Get Bone In Meats from Shirttail Creek Farm

I love Shirttail Creek Farm because they offer bone-in chuck roasts that are perfect for making nutrient-dense meals. In today’s video and recipe post, I talk about how important it is for us to cook with and eat meat that’s on the bone. And if you can’t find meat on the bone at your local grocery store, I encourage you to get your meats from Shirttail Creek Farm.

• Shirttail Creek Farms is offering my sweet friends $10 off any order over $100 with this link and discount code MARYSNEST

In addition to Bone-In Chuck Roasts, you can find lots of nutritious meats and products to help you make the most healthy traditional foods recipes and gelatinous beef bone broth:

• Grassfed Beef Broth Bones (Knuckles)
• Grassfed Beef Shanks (Osso Bucco)
• Grassfed Oxtails

Looking For A Wide Variety of Grass-Fed Meats?

• Use discount code MARYNEST and my link for a one-time 15% savings off regular-priced items on your US Wellness Meats order. You can shop for a variety of products, including:
  • Beef Bones
  • Beef Knuckle Bones
  • Beef Marrow Bones
  • Beef Oxtails

Check out my US Wellness Meats unboxing video to see the types of products you can get, including bones for beef bone broth!

Discover Strategy and Flavor with The Castles of Burgundy Board Game

While you immerse yourself in the strategic charm of Burgundy, why not indulge in the flavors of its cultural namesake with a hearty Beef Bourguignon? Like the game, this dish reflects a history of careful planning and resourcefulness, transforming simple, bone-in cuts of meat and Burgundy wine into a rich, nourishing stew. Pairing the game night with this traditional recipe offers a multisensory experience that connects you with French heritage through both taste and tactics. Whether you’re building castles or braising beef, you’re in for a night of satisfaction.

Don’t miss the opportunity to bring The Castles of Burgundy to your table. It’s a rewarding experience perfect for gatherings with friends and family. Combine it with the warmth of a traditional Beef Bourguignon, and you’ll create a memorable evening filled with strategy, storytelling, and delicious food!

Product Links

• Castles of Burgundy Board Game
• Castles of Burgundy Board Game (Special Edition) Note that the Amazon page may show that it requires Microsoft software, but that’s an error. You do not need a computer to play the Special Edition, which includes upgraded components from the standard edition game.

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I look forward to having you join me in my Texas Hill Country Kitchen!

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Supplies Used in This Video

• Large Dutch Oven
• Chef’s Knife
• Cutting Board
• Stick Blender

Favorite Kitchen Supplies

• Favorite Aprons
• Spice Grinder
• Countertop Burner (On my kitchen island in many recipe videos.)
• Handheld Vacuum Sealing System
• Vacuum Lids
• Whisk
• Silica Gel Packets (Helps keep moisture from building up in your mix)
• Cast Iron Dutch Oven
• 8-Quart Slow-Cooker
• Fat Separator (Clever kitchen device to help you decant bone broth)
• Flour Sack Towels
• pH Strips (Helps you check on the acidity of your vinegar)

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Recommended Reading

• The Modern Pioneer Cookbook
• Nourishing Traditions
• Escoffier: The Complete Guide to the Art of Modern Cookery
• Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook by Julia Child
• Deep Nutrition