Classic Boeuf Bourguignon Recipe | French Beef Stew Recipe

Boeuf Bourguignon is a classic French beef stew renowned for its depth of flavor and comforting richness. Hailing from the Burgundy region of France, this dish showcases tender beef slowly simmered in red wine, usually Burgundy wine, alongside a flavorful medley of onions, carrots, mushrooms, and herbs.

The dish Boeuf Bourguignon often starts by marinating cubes of beef in wine, enhancing its tenderness and infusing it with the wine's robust flavors. The marinated beef is then seared and braised with aromatic vegetables, creating a luxurious, hearty stew. The slow cooking process allows the flavors to meld, resulting in a dish with layers of complexity.

Traditionally Boeuf Bourguignon served with crusty bread, mashed potatoes, or buttered noodles, Boeuf Bourguignon is a quintessential example of French comfort food. Its preparation may vary slightly between recipes and chefs, but its essence remains deeply rooted in French culinary heritage, offering a satisfying and exquisite dining experience. Here's a recipe of Classic Boeuf Bourguignon:

Here are some more beef recipe for you:

  1. Flank Steak Fajitas Recipe
  2. Kobe Beef Toban Yaki Recipe
  3. Toban Beef With Miso Sauce Recipe

Boeuf Bourguignon Recipe - Recipica

Ingredients of Boeuf Bourguignon:

  • 2 pounds (about 1 kg) beef chuck, cut into 2-inch cubes
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups red wine (Burgundy or any full-bodied red wine)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 bouquet garni (a bundle of fresh herbs like thyme, bay leaf, parsley, tied together)
  • 1 pound (about 450g) carrots, peeled and cut into chunks
  • 1 pound (about 450g) mushrooms, halved or quartered
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions of Making Boeuf Bourguignon:

  • Preheat your oven to 325°F (160°C).
  • Pat the beef cubes dry with paper towels to ensure good browning. Then season the beef lavishly with salt and pepper.
  • Take a large Dutch oven or heavy-bottomed pot and heat the olive oil over medium-high heat in it. Add the chopped bacon and cook until it renders its fat and turns crispy. Remove the bacon when it is cooked with a slotted spoon and set it aside for future use.
  • In the same pot with the bacon fat, sear the beef cubes in batches until they are browned on all sides. Don't overcrowd the pot; work in batches to get a good sear. Remove the beef once it is brown and set it aside.
  • Add the chopped onion in the same pot and cook for about 5 minutes or until it becomes soft. Add the minced garlic in the onion and cook for another 2-3 minutes.
  • Now sprinkle the flour over the onions and garlic and stir constantly for about 1-2 minutes to cook the flour.
  • Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Let it simmer for a couple of minutes to reduce slightly.
  • Add the beef broth, tomato paste, bouquet garni, and the reserved beef and bacon back into the pot. Bring it to a gentle simmer.
  • Cover the pot with a lid and place it in the preheated oven. Let it cook for about 2 to 2 1/2 hours or until the beef is tender. Check occasionally and stir.
  • Around 1 hour before the stew is done, add the carrots to the pot.
  • In a separate pan, sauté the mushrooms with a bit of oil or butter until they're golden brown. Add these sautéed mushrooms to the stew about 30 minutes before it's finished.
  • Once the beef is tender and the flavors have melded, remove the bouquet garni. You can adjust seasoning with salt and pepper if needed.
Serving of Boeuf Bourguignon:
  • Serve the Boeuf Bourguignon hot, garnished with chopped parsley if desired. It pairs wonderfully with crusty bread, mashed potatoes or buttered noodles.
Enjoy your homemade Boeuf Bourguignon!

Hope you will also like this recipe: Traditional French Cassoulet Recipe  

Cuisine: France, Prep Time:20 Minutes, Cook Time: 2 Hours, Total: 2 Hours 20 Minutes, Serving: 4 People 

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