by Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French dish that originates from the Burgundy region. This hearty, slow-cooked stew features tender chunks of beef braised in red wine, accompanied by aromatic vegetables like carrots, onions, and garlic. The dish is enriched with the earthy flavor of mushrooms and herbs such as thyme and rosemary. Simmered for hours, the beef absorbs the deep flavors of the wine, creating a rich, velvety sauce. Perfect for a cozy dinner, this traditional French recipe is a true comfort food, ideal for special occasions or a family meal.
Country of Origin
France
Serving Size
4-6
Ingredients
- Beef (chuck or stewing beef): 1.5 lbs (680g), cut into 2-inch cubes
- Carrots: 2 large, peeled and sliced
- Yellow onion: 1 large, diced
- Garlic: 4 cloves, minced
- Mushrooms: 8 oz (225g), sliced
- Red wine (Burgundy is preferred): 2 cups (475ml)
- Beef stock: 1 cup (240ml)
- Tomato paste: 2 tbsp
- Fresh thyme: 2 sprigs
- Fresh rosemary: 1 sprig
- Bay leaves: 2
- Olive oil: 2 tbsp
- Butter: 2 tbsp
- Flour: 2 tbsp (for thickening)
- Salt: To taste
- Black pepper: To taste
- Bacon lardons (optional, for added flavor): 4 oz (115g)
Nutritional Facts (per serving)
- Calories: ~350
- Fat: 18g
- Saturated fat: 7g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Sodium: 500mg
- Cholesterol: 75mg
Tools
- Large heavy-bottomed pot or Dutch oven
- Knife and chopping board
- Wooden spoon or spatula
- Measuring spoons
- Ladle for serving
- Plate or bowl for removing cooked beef and vegetables
Time
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 45 minutes
Steps
- Prep the beef and vegetables:
- Cut the beef into 2-inch cubes. Pat dry with paper towels to remove excess moisture (helps with browning).Slice the carrots and onions, and mince the garlic.
- Brown the beef:
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add beef in batches (to avoid overcrowding) and sear all sides until browned, about 3-4 minutes per batch. Remove and set aside.
- Cook the bacon (optional):
- In the same pot, add the bacon lardons and cook until crispy (about 5 minutes). Remove and set aside with the beef.
- Sauté the vegetables:
- Add the remaining olive oil and butter to the pot. Once melted, add the diced onions and sliced carrots. Sauté for about 5 minutes, until softened.
- Add the minced garlic and sauté for 1 minute.
- Deglaze and simmer:
- Stir in the tomato paste, and cook for 2 minutes to develop flavor.Pour in the red wine, scraping the bottom of the pot to release any browned bits (this is called deglazing). Let it simmer for 5 minutes.
- Add the beef stock, thyme, rosemary, and bay leaves.
- Combine beef and mushrooms:
- Return the browned beef (and bacon if used) to the pot. Stir in the mushrooms.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, stirring occasionally. The beef should be tender and the sauce thickened.
- Thicken the sauce (optional):
- In a small bowl, mix the flour with 2 tbsp of cold water to make a slurry.
- Stir the slurry into the pot and simmer for another 10 minutes to thicken the sauce.
- Taste and adjust seasoning:
- Remove the bay leaves, taste, and adjust seasoning with salt and pepper.
- Serve:
- Serve hot, garnished with fresh thyme or parsley if desired, and paired with crusty bread or mashed potatoes.
