Boeuf Bourguignon


How to Make Boeuf Bourguignon

(A traditional French beef stew cooked in red wine)

Ingredients

  • 1 kg beef chuck, cut into large cubes

  • Salt and black pepper

  • 2–3 tablespoons flour

  • 3 tablespoons olive oil

  • 150 g bacon (lardons), diced

  • 1 large onion, chopped

  • 2 carrots, sliced

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 750 ml red wine (Burgundy preferred)

  • 2 cups beef broth

  • 2 bay leaves

  • Fresh thyme (or 1 teaspoon dried thyme)

  • 200 g mushrooms, sliced or quartered

  • 12–15 pearl onions (optional)

  • Fresh parsley for garnish

Instructions

1. Prepare the beef

  1. Pat the beef dry with paper towels.

  2. Season with salt and black pepper.

  3. Lightly coat the beef with flour.

2. Brown the beef

  1. Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

  2. Sear the beef cubes in batches until browned on all sides.

  3. Remove and set aside.

3. Cook the bacon and vegetables

  1. In the same pot, add the diced bacon and cook until slightly crispy.

  2. Add chopped onion and carrots; cook until softened.

  3. Stir in garlic and cook for 1 minute.

  4. Add tomato paste and mix well.

4. Add liquids and seasonings

  1. Return the browned beef to the pot.

  2. Pour in the red wine and enough beef broth to cover the meat.

  3. Add bay leaves and thyme.

  4. Bring to a simmer.

5. Slow cook

Option A — Oven (recommended):

  • Cover and cook in a 160°C (325°F) oven for 2.5–3 hours.

Option B — Stovetop:

  • Simmer on low heat, covered, for the same amount of time.

The beef should become very tender.

6. Prepare mushrooms and pearl onions

  1. In a separate pan, sauté mushrooms (and pearl onions if using) in a little butter or oil until browned.

  2. Add them to the stew during the last 30 minutes of cooking.

7. Finish and serve

  • Remove bay leaves.

  • Adjust seasoning with salt and pepper.

  • Garnish with fresh parsley.

  • Serve hot with mashed potatoes, noodles, or crusty bread.