Rich, hearty and deeply comforting, Boeuf Bourguignon is a classic French stew made with slow-cooked beef, red wine, mushrooms and aromatic vegetables. Discover this authentic French recipe for a tender, flavourful dish perfect for cosy dinners.
Beef Bourguignon is one of the great culinary icons of the Burgundy region, alongside classics like Coq au Vin and œufs en meurette. This rich, slow-cooked beef stew has its roots in rustic French cooking, where tougher cuts of meat were gently braised in red wine to create a deeply flavourful and comforting dish. Today, it remains a cornerstone of French gastronomy, celebrated for its depth, warmth, and timeless appeal.
At the heart of this dish are carefully selected French ingredients. High-quality French beef, such as Charolaise or Blonde d’Aquitaine, is prized for its tenderness and flavour. Cuts like chuck, brisket or shin are particularly well suited, as they become meltingly tender over time. The choice of wine is equally essential: a red Burgundy wine, typically made from Pinot Noir, brings structure, acidity, and aromatic complexity to the sauce. Using a good-quality wine ensures a richer, more balanced result, as it forms the backbone of the dish’s deep, savoury flavour.
To bring out the full flavour of your Beef Bourguignon, a few key techniques make all the difference. Browning the beef before slow cooking develops a deep, savoury base, while allowing the stew to simmer gently for several hours helps the flavours fully meld. For an even more intense taste, you can marinate the beef in red wine with herbs and aromatics for up to 24 hours before cooking. Finish with a sprinkle of fresh parsley just before serving to add a touch of freshness.
Traditionally, Boeuf Bourguignon is served with simple sides that soak up the rich sauce beautifully. Purée or creamy mashed potatoes (check out Joel Robuchon’s recipe!) are a classic choice, but it also pairs wonderfully with buttered pasta, steamed potatoes or even just a crusty French baguette.
Variations on this French classic abound. In the south of France, Daube Provençale swaps Burgundy wine for a hearty Provençal red and adds orange peels and sometimes olives for a fragrant, Mediterranean twist. In northern France and Belgium, Carbonade Flamande uses beer instead of wine, resulting in a slightly sweeter, maltier stew.
Ingredients For
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800 g (chuck, brisket or shin)
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200 g (chopped)
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200 g
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1 tbsp
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x 1
Preparation
1
Prepare the beef: Cut the beef into 4 cm (1.5-inch) cubes. In a large cast-iron casserole dish, heat the olive oil and butter over medium heat. Brown the beef cubes in batches for around 15 minutes until nicely caramelised. Remove the beef and set aside, keeping any cooking juices in the pot.
2
Prepare the vegetables: Trim the mushroom stems and, depending on their size, leave the mushrooms whole or halve/quarter them. Peel the onions and slice them into thin strips.
3
Cook the mushrooms and onions: In the same casserole dish with the reserved beef juices, sauté the mushrooms and onions until the moisture from the mushrooms has evaporated and they begin to brown. Sprinkle over the flour and stir vigorously to coat evenly. Remove the mixture from the pot and set aside. In a separate frying pan, brown the chopped bacon until crisp, then set aside.
4
Combine and simmer: Return the browned beef to the casserole dish. Pour in the red wine and add the bouquet garni. Bring to a boil, then cover and simmer gently for 20 minutes. Meanwhile, wash, peel, and cut the carrots into thick slices. Add the carrots to the pot, cover, and continue to simmer on low heat for 2 hours, stirring occasionally. Return the sautéed mushrooms, onions, and crispy bacon to the pot. Simmer for a further 30 minutes, uncovered, allowing the flavours to meld. Remove the bouquet garni and adjust seasoning with salt and freshly ground black pepper. Serve hot with creamy mashed potatoes, buttered pasta, or crusty French bread.
Pair with
When it comes to wine pairings, it is natural to serve the dish with a red Burgundy wine, echoing the flavours used in cooking. A Pinot Noir from Burgundy offers the perfect balance of fruit, acidity and earthy notes to complement the richness of the stew.
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