Embark on a culinary journey to the heart of France with this classic, soul-warming Boeuf Bourguignon recipe. Tender beef is slow-cooked in a rich red wine sauce with mushrooms, onions, and carrots, creating an elegant dish for special occasions yet comforting for everyday indulgence.
Preparation Time
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Ingredients (For Four People)
- 1 kg (2.2 lbs) beef chuck or stewing beef, cut into 2-inch cubes
- 200 grams (7 oz) bacon, diced
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 500 ml (2 cups) red Burgundy wine
- 300 ml (1 ¼ cup) beef stock
- 2 bay leaves
- 4-5 sprigs of thyme
- 200 grams (7 oz) button mushrooms, halved
- 12 small pearl onions, peeled
- Olive oil for searing
- Salt and pepper to taste
- Fresh parsley for garnish
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Beef and Bacon
Start by frying the diced bacon in a heavy-bottomed Dutch oven or casserole over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sear the Beef
Increase the heat to high. Pat the beef cubes dry with paper towels, season with salt and pepper, and brown them in batches in the bacon fat. Sear each side until well-browned. Remove the beef and set it aside.
Step 3: Cook the Vegetables
In the same pot, lower the heat to medium and add the chopped onions and carrots. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Step 4: Build the Sauce
Stir in the tomato paste, cooking for 1-2 minutes. Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the red wine, scraping up the browned bits from the bottom of the pot. Add the beef stock, bay leaves, and thyme sprigs.
Step 5: Simmer the Beef
Return the seared beef and crispy bacon to the pot. Bring everything to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 160°C (320°F). Cook for 2 to 2.5 hours or until the beef is tender and quickly falls apart.
Step 6: Prepare the Mushrooms and Onions
While the beef is cooking, sauté the mushrooms and pearl onions in olive oil over medium heat until browned. Set aside.
Step 7: Finish the Dish
Once the beef is tender, stir in the sautéed mushrooms and onions. Simmer the stew on the stovetop for 20 minutes to blend the flavors. Season to taste with salt and pepper.
Step 8: Serve
Garnish with freshly chopped parsley and serve hot with crusty bread or over buttered mashed potatoes for the ultimate comfort food experience.
Alternative Preparation Suggestions
- Swap beef chuck with brisket or short ribs for a richer texture.
- Add potatoes to the stew for a heartier version.
- Use pancetta instead of bacon for an Italian twist.
Tips and Tricks
- Choose a good quality Burgundy or Pinot Noir wine for the best flavor.
- Browning the beef thoroughly adds depth of flavor to the stew.
- Let the stew rest for a day—the flavors develop even more overnight.
Serving Suggestions
Boeuf Bourguignon pairs beautifully with buttery mashed potatoes or creamy polenta, which soak up the rich sauce. For a more traditional pairing, serve it with crusty French baguette slices. A light green salad with a tangy vinaigrette complements the richness of the stew, offering a refreshing contrast. Alternatively, roasted or steamed vegetables like green beans, carrots, or Brussels sprouts make an excellent side dish. For an indulgent finish, a glass of Burgundy wine perfectly matches the flavors used in the stew itself.
Wine Pairing
For a perfect pairing, serve Boeuf Bourguignon with a medium to full-bodied red wine that mirrors the dish’s flavors. Burgundy is a natural choice as it reflects the origins of this iconic stew. A Pinot Noir from the Burgundy region will offer earthy, fruity notes that complement the tender beef and rich sauce. Alternatively, a Bulgarian Cabernet Sauvignon or a Merlot can provide a bold contrast, balancing the stew’s richness with their structured tannins and dark fruit flavors. For those who prefer white wine, a Chardonnay with light oak notes will enhance the dish without overpowering it.
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 35g
- Carbohydrates: 14g
- Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 800mg
- Fiber: 4g
- Sugar: 4g
- Iron: 4mg
Dietary Modifications
- Gluten-Free: To thicken the sauce, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This makes the dish suitable for those with gluten sensitivities or celiac disease.
- Dairy-Free: This dish is naturally dairy-free, but ensure the sides, like mashed potatoes, are prepared without dairy using olive oil or a dairy-free butter alternative.
- Vegetarian/Vegan: For a plant-based version, replace the beef with hearty vegetables like mushrooms, eggplant, or lentils. Use vegetable broth and omit the bacon. You can also add smoked paprika to replicate the smoky flavor of bacon.
- Low-Carb: Serve with cauliflower mash or roasted vegetables instead of potatoes, or skip the sides entirely and enjoy the stew for a satisfying low-carb meal.
- Lower Fat: Choose leaner cuts of beef like sirloin or trim excess fat from the beef before cooking. Reduce the amount of bacon, or omit it entirely, and cook the vegetables in a small amount of olive oil.
Storage Suggestions
- Store leftover Boeuf Bourguignon in an airtight container in the fridge for up to 3 days.
- The stew can also be frozen for up to 3 months. Reheat gently on the stovetop or in the oven.
About Boeuf Bourguignon
Boeuf Bourguignon hails from the Burgundy region of France, renowned for its exceptional wines and hearty cuisine. Originally a peasant dish, it has evolved into one of the most iconic recipes in French gastronomy. The slow-cooked beef absorbs the flavors of the wine, vegetables, and herbs, creating a robust and deeply satisfying meal. It’s traditionally served during festive occasions, making it a symbol of celebration and comfort.
Cultural Context
Boeuf Bourguignon reflects the essence of French culinary philosophy: using simple ingredients and cooking slowly to develop rich and complex flavors. The dish’s origins as a rustic countryside meal speak to its enduring popularity, from humble kitchens to Michelin-starred restaurants. It’s a classic in French cuisine, often enjoyed with red wine and crusty baguette, symbolizing the deep connection between food, family, and celebration.
