FrenchLunch

Recipe Story

origins & traditions

Boeuf Bourguignon is the quintessential French comfort food that originated in Burgundy. This legendary dish features tender chunks of beef braised for hours in full-bodied red wine, traditionally Burgundy wine, alongside aromatic vegetables and herbs. The slow cooking process transforms simple ingredients into an extraordinarily complex and satisfying meal. Pearl onions add sweetness, mushrooms contribute earthiness, and bacon lends a smoky depth. The sauce reduces to a velvety, wine-enriched gravy that coats every morsel. Served over buttered egg noodles or creamy mashed potatoes, this rustic yet elegant dish embodies the soul of French provincial cooking and remains a timeless favorite for Sunday dinners and special occasions.

Instructions

step by step

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Cut 1000g beef steak into 2-inch cubes and pat dry with paper towels. Season generously with salt and black pepper.
Cook 4 slices of bacon in a large Dutch oven over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
Working in batches, brown the beef cubes on all sides in the bacon fat, about 3-4 minutes per batch. Remove and set aside.
Add 2 diced carrots, 1 diced onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened.
Sprinkle 2 tablespoons flour over the vegetables and stir for 1 minute.
Pour in 3 cups red wine and 2 cups beef broth, scraping up any browned bits from the bottom.
Add 2 tablespoons tomato paste, 2 bay leaves, 1 teaspoon thyme, and the browned beef back to the pot.
Bring to a simmer, cover, and transfer to a 325°F oven for 2.5 hours, stirring occasionally.
Meanwhile, sauté 2 cups mushrooms in 2 tablespoons butter until golden. Set aside.
In a separate pan, caramelize 1 cup pearl onions in 1 tablespoon butter until tender.
After 2.5 hours, add the mushrooms and pearl onions to the stew. Cook uncovered for 30 more minutes until beef is fork-tender and sauce has thickened.
Remove bay leaves, crumble reserved bacon over top, and garnish with fresh parsley.

Boeuf Bourguignon

4.4 (39)

A classic French beef stew slow-cooked in red wine with pearl onions, carrots, and earthy mushrooms, creating a rich and deeply flavorful dish perfect for hearty gatherings.

medium

6 servings

Ingredients

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Main Ingredients

1000 grams beef-steak, cut into 2-inch cubes
4 slices bacon, chopped

Vegetables

2 pieces carrots, peeled and diced
1 pieces onions, diced
2 cups mushrooms, quartered

Aromatics

4 cloves garlic, minced

Thickening

2 tablespoons flour, for thickening

Flavoring

2 tablespoons tomato-paste

Herbs

2 pieces bay-leaves
1 teaspoons thyme, dried or fresh

Fat

3 tablespoons butter, divided

Garnish

2 tablespoons parsley, chopped for garnish

Seasoning

1 1/2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For the best flavor, use a quality red wine that you would enjoy drinking - Burgundy, Pinot Noir, or Côtes du Rhône work beautifully.

•The wine is the foundation of the sauce, so choose wisely.

•Make this dish a day ahead; the flavors deepen and improve overnight.

•If the sauce is too thin, remove the beef and vegetables with a slotted spoon and reduce the liquid on the stovetop until it reaches your desired consistency.

•For a gluten-free version, use cornstarch instead of flour as a thickener.

•This dish pairs wonderfully with crusty French bread to soak up the incredible sauce, or serve over buttered egg noodles, mashed potatoes, or creamy polenta.