Boeuf Bourguignon
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This iconic French stew originated in Burgundy, where peasants transformed tough cuts of beef into tender delicacies through slow cooking in local red wine. Beef Bourguignon features beef braised with carrots, pearl onions, mushrooms, and bacon in a rich wine-based sauce. The long, slow cooking process develops complex flavors and yields meltingly tender meat that epitomizes rustic French country cooking at its finest.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven, slotted spoon, kitchen twine, tongs
Cooking Method: Braising, Slow Cooking
Ingredients
- 3 lbs beef chuck (cut into 2-inch cubes)
- 8 oz bacon (diced)
- 2 carrots (sliced)
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 bottle dry red wine (preferably Burgundy)
- 2 cups beef stock
- 1 bouquet garni (thyme/bay leaf/parsley)
- 8 oz pearl onions (peeled)
- 8 oz mushrooms (quartered)
- 3 tbsp butter
- 2 tbsp olive oil
- salt
- pepper
- chopped fresh parsley
Instructions
- Preheat oven to 325°F (165°C).
- Pat beef dry with paper towels and season with salt and pepper.
- In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with slotted spoon and set aside.
- Working in batches, brown beef in the bacon fat on all sides (about 3-4 minutes per batch). Don't crowd the pan - your patience will be rewarded!
- Remove beef and set aside. Add carrots and diced onion to the pot, cooking until softened (5-7 minutes).
- Add garlic and tomato paste, cook 1 minute.
- Sprinkle flour over vegetables, cook 2 minutes while stirring.
- Slowly add wine while scraping up browned bits from bottom - this is flavor gold!
- Return beef and bacon to pot. Add stock and bouquet garni. Bring to simmer.
- Cover and transfer to oven. Cook 2h30 to 3 hours until beef is fork-tender.
- Meanwhile, sauté mushrooms and pearl onions in butter until browned.
- When beef is tender, remove from oven and add mushrooms and onions.
- Simmer on stovetop for 15 minutes to meld flavors.
- Adjust seasoning, garnish with parsley and serve.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Flavors will deepen over time.
Make-Ahead & Freezing Tips: Excellent for make-ahead. Freezes well for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 680
- Protein: 45g
- Fat: 38g (Saturated: 14g)
- Carbohydrates: 18g (Fiber: 2g, Sugar: 4g)
- Vitamin A: 40% DV
- Vitamin C: 8% DV
- Calcium: 6% DV
- Iron: 35% DV
Allergen Information: Contains dairy (butter), wheat (flour)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with gluten allergies
Serving & Variations
Serving Suggestions: How to Plate the Dish: Serve in shallow bowls with the stew as the base and a sprinkle of fresh parsley for color contrast. Rustic presentation works best. Best Side Dishes: Buttered egg noodles, crusty baguette, or mashed potatoes to soak up the rich sauce.
Wine or Drink Pairing: Burgundy Pinot Noir from the dish's home region, such as Domaine Faiveley Mercurey or Louis Jadot Gevrey-Chambertin.
Possible Recipe Variations: Add chestnuts in winter for earthiness. Substitute veal stock for richer sauce. Flambe with cognac before adding wine for depth.
Additional Notes: Flavor improves if made a day ahead.
Bookmarked! Love a good French classic.
Saving this for when the weather cools down. Looks incredible!
Took all afternoon but so worth it. The meat was falling apart tender. Made extra sauce to freeze – genius move.
The extra sauce is really a genius move! 😎💖
Comfort food at its finest 😊
Best stew I’ve ever made. The wine reduction is key. Don’t rush it!
As we say in French “La patience est une vertu!” , bravo! 👏💖
Made this for a dinner party – huge hit! The house smelled amazing all day. Served with crusty bread.
Le vrai boeuf bourguignon! J’ai utilisé un bon Pinot Noir de Bourgogne et laissé mijoter 3 heures. La viande fondait dans la bouche. Un classique parfait pour l’hiver.
I tried this for the first time, and it turned out so good! I didn’t have pearl onions or mushrooms, so I skipped those and added some celery instead. The flavor was still rich and hearty, and my husband said it was really good. Definitely a recipe I’ll make again! Thanks Beestrot!
Celery was a great idea! You did it… proud of you! 💖
Made this boeuf bourguignon over the weekend and it was incredible! The slow cooking really paid off – the beef was meltingly tender and the sauce was rich and complex. Used a good Burgundy wine (Gamay) and didn’t skimp on the quality. The pearl onions and mushrooms added at the end were perfect. Time-consuming but mostly hands-off and absolutely worth the effort. Served with mashed potatoes to soak up all that wonderful sauce. I’ve cooked enough for 3 days! 😁
This boeuf bourguignon looks amazing! I appreciate the tip about patting the meat dry before browning – that’s so important for developing flavor. Planning to make this for Sunday lunch, thanks!