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, flavorful dish that’s perfect for cozy 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 flavorful 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 flavor. Cuts like chuck, brisket or shank 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 flavor.
To bring out the full flavor of your Beef Bourguignon, a few key techniques make all the difference. Browning the beef before slow cooking develops a deep, savory 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, Beef 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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1.75 lbs
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1 cup (chopped)
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7 oz
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1 tbsp
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x 1
Preparation
1
Cut the beef into 1.5-inch cubes. In a cast iron Dutch oven, brown the cubes in olive oil and butter for about 15 minutes. Set the meat aside, along with any cooking juices.
2
Trim the mushroom stems and, depending on their size, leave the mushrooms whole or slice them in halves or quarters. Peel the onions and slice them into thin strips.
3
In the same Dutch oven, brown the mushrooms and onions in the beef cooking juices, allowing all the moisture from the mushrooms to evaporate. Once dry, sprinkle with flour and stir vigorously. Remove this mixture from the Dutch oven and set aside. In a frying pan, brown the chopped bacon.
4
Return the beef to the Dutch oven. Add the wine and bouquet garni, then bring to a boil. Cover and let simmer for 20 minutes. Wash, peel, and thickly slice the carrot, then add to the Dutch oven. Cover and simmer on low heat for 2 hours, stirring occasionally. Add the mushrooms, onions, and bacon, then simmer for another 30 minutes. Serve with elbow macaroni and enjoy!
Pair with
When it comes to wine pairings, it is natural to serve the dish with a red Burgundy wine, echoing the flavors 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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