Boeuf Bourguignon

Picture this: a cold winter evening, a glass of red wine in hand, and the warm, inviting aroma of slow-cooked beef wafting through your kitchen.

That, my friend, is the magic of Boeuf Bourguignon—a rich, hearty French stew that feels like a gourmet bear hug.

This dish combines tender chunks of beef, a symphony of vegetables, and a wine-infused broth that’s nothing short of liquid gold.

Why do I love it? Because it’s comfort food dressed in its Sunday best—fancy enough for a dinner party, yet cozy enough to enjoy on the couch.

Plus, the origins of this dish make you feel like you’re dining in the French countryside, even if you’re just in your tiny apartment.

Ready to dive in? Let’s uncork that wine bottle and get started!

(Spoiler: You’ll need a glass for the recipe, and maybe one for yourself, too.)

A Bite of History: The Origins of Boeuf Bourguignon

Boeuf Bourguignon hails from the Burgundy region of France, famed for its robust red wines and lush pastures.

Originally a peasant dish, this stew was born from practicality—using tougher cuts of beef that needed long, slow cooking to transform them into something magical.

Over time, this humble meal gained culinary stardom, thanks to its deep flavors and elegant presentation.

Fun fact: This dish is often dubbed “beef Burgundy” in English, but saying it in French just makes it sound more delicious, doesn’t it?

Historically, every French grandmother had her own version of this recipe, with secret ingredients ranging from a splash of brandy to a pinch of cinnamon.

While I can’t compete with French grandmas, I promise this version will have you feeling like a Michelin-star chef in no time.

Ingredients You’ll Need

Here’s your shopping list for culinary greatness:

• 2.5 lbs (1.2 kg) beef chuck, cut into 2-inch cubes
• Salt and black pepper, to taste
• 3 tbsp olive oil
• 6 oz (170 g) bacon, diced
• 1 large onion, finely chopped
• 2 carrots, peeled and sliced into rounds
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups (500 ml) Burgundy red wine
• 2 cups (500 ml) beef stock
• 1 bouquet garni (a bundle of thyme, bay leaves, and parsley)
• 1 lb (450 g) pearl onions, peeled
• 8 oz (225 g) button mushrooms, quartered
• 2 tbsp unsalted butter

Ingredient Breakdown

1. Beef Chuck: This cut is marbled with fat, which makes it perfect for slow cooking. As it simmers, the fat melts into the stew, creating melt-in-your-mouth tenderness.
2. Bacon: Because let’s face it—everything’s better with bacon. It adds smoky depth that balances the richness of the wine.
3. Red Wine: Burgundy wine is traditional, but any good-quality dry red will work. Think Pinot Noir or even a Cabernet Sauvignon.
4. Vegetables: Carrots, onions, and garlic build the flavor base. Pearl onions and mushrooms come in later for texture and sweetness.
5. Bouquet Garni: This fancy French term is just a bundle of herbs tied together, but it’s the backbone of the dish’s aromatic profile.
6. Butter: For sautéing mushrooms and adding a touch of velvety richness. Trust me—don’t skip it.

How to Make Boeuf Bourguignon

1. Prep Like a Pro

Before you start cooking, get everything ready. Chop your veggies, cube your beef, and pour yourself that glass of wine (for sipping, not spilling). Pat the beef dry with paper towels—this helps it sear properly and get that golden-brown crust.

2. Sear the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches. Don’t overcrowd the pan—crowding leads to steaming, and we’re aiming for a Maillard reaction (a.k.a. that caramelized magic). Set the browned beef aside.

3. Cook the Bacon

In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the rendered fat behind.

4. Sauté the Vegetables

Add the onion and carrots to the pot, sautéing them until softened (about 5 minutes). Toss in the garlic and tomato paste, stirring for another minute until fragrant. Sprinkle in the flour and stir well—this helps thicken the stew.

5. Deglaze with Wine

Pour in the red wine and scrape up all those tasty browned bits stuck to the bottom of the pot. This is where the flavor party starts. Let it simmer for a minute before adding the beef stock, bouquet garni, and the browned beef and bacon.

6. Simmer and Wait

Bring the pot to a gentle simmer, then cover and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally and add a splash of water if the liquid reduces too much.

7. Cook the Pearl Onions and Mushrooms

While the stew is in the oven, melt the butter in a skillet. Add the pearl onions and mushrooms, sautéing until golden. These will be added to the stew in the final 30 minutes for a burst of fresh flavor and texture.

8. Combine and Finish

Remove the pot from the oven and fish out the bouquet garni. Stir in the sautéed onions and mushrooms, then let the stew simmer on the stovetop for 10 minutes. Taste and adjust seasoning—maybe a pinch more salt, a grind of pepper, or even a dash of wine (for good measure).

9. Serve with Style

Boeuf Bourguignon pairs beautifully with creamy mashed potatoes, buttered noodles, or even a crusty baguette. Garnish with fresh parsley if you’re feeling fancy. Don’t forget to serve with the same wine you used in the dish—it’s a match made in culinary heaven.

Pro Tips for the Perfect Boeuf Bourguignon

• Pick Your Wine Wisely: Use a wine you’d actually drink, not just a “cooking wine.” It makes all the difference.
• Be Patient: This dish takes time, but trust me—it’s worth every second. Start early and let the slow cooking do its magic.
• Leftovers Are Gold: Like most stews, Boeuf Bourguignon tastes even better the next day. Make extra, and thank me tomorrow.

Boeuf Bourguignon Recipe

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