Boeuf Bourguignon Recipe – French Special
Boeuf bourguignon is a classic French beef stew that combines hearty, slow-cooked chunks of beef with red wine, aromatic vegetables, and earthy mushrooms. The dish starts with searing rich cuts of beef and crisp bacon, then builds flavor through onions, carrots, celery, and garlic. As it simmers gently over hours, each ingredient melds into a deep, satisfying sauce that pairs beautifully with crusty bread, mashed potatoes, or buttered noodles. It’s a perfect centerpiece for gatherings or lazy weekend meals when you can let it cook low and slow.
- Prep Time45 min
- Cook Time3 hr
- Total Time3 hr 45 min
For the Stew:
- 1.5 kg (3.3 lbs) beef chuck or stew beef, cut into 1.5-inch cubes
- 150 g (5 oz) bacon or pancetta, diced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 200 g (7 oz) small pearl onions, peeled
- 200 g (7 oz) button mushrooms, quartered
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter (for sautéing mushrooms)
- Fresh parsley for garnish (optional)
For Garnish (Optional):
- Fresh parsley, chopped
Prepare the Ingredients:
Beef: Pat the beef cubes dry with paper towels to ensure a good sear. Vegetables: Chop the onions, carrots, and celery. Peel the pearl onions and quarter the mushrooms.
Brown the Beef:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, add the beef cubes in batches (do not overcrowd) and brown on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add minced garlic and cook for another minute.
Combine Ingredients:
Return the browned beef and bacon to the pot.
Stir in the tomato paste and cook for 2 minutes.
Sprinkle flour over the mixture and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
Add Liquids and Seasonings:
Pour in the red wine and beef stock. Stir well, scraping up any browned bits from the bottom of the pot.
Add the bay leaf and dried thyme. Bring to a simmer.
Simmer the Stew:
Cover the pot and reduce the heat to low. Let it simmer gently for 2 hours, or until the beef is tender.
Prepare the Mushrooms and Onions:
While the stew is simmering, heat butter in a separate skillet over medium heat.
Add the pearl onions and cook until browned and tender, about 10 minutes. Remove and set aside.
In the same skillet, add the mushrooms and cook until browned and tender, about 8 minutes. Remove and set aside.
Add Mushrooms and Onions:
About 30 minutes before the stew is done, add the sautéed mushrooms and pearl onions to the pot. Stir to combine and continue simmering.
Final Adjustments:
Taste the stew and adjust seasoning with salt and pepper if needed.
Remove the bay leaf before serving.
Recipe Notes:
Use well-marbled beef (chuck roast or stew beef) to ensure tenderness during long, slow cooking; lean cuts may dry out.
Choose a good quality dry red wine (Burgundy or Pinot Noir if possible); it should be drinkable, as its flavor deeply influences the stew.
When browning beef and bacon, avoid overcrowding the pot—work in batches so you get good color and flavor development.
Add the sautéed mushrooms and pearl onions about 30 minutes before the stew is done to retain texture and freshness.
For extra depth, make this a day ahead—boeuf bourguignon often tastes better after resting, letting flavors meld overnight.
