Boeuf Bourguignon Recipe – French Special
Boeuf Bourguignon is a traditional French beef stew where tender beef cubes are slowly braised in red wine, enriched with carrots, mushrooms, aromatic onions, and a touch of herbs. This rich and hearty French dish delivers deep flavors and a melt-in-the-mouth texture. Perfect for cozy dinners, special occasions, or anyone craving an authentic, slow-cooked European stew that pairs wonderfully with crusty bread or creamy mashed potatoes.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Boeuf Bourguignon Ingredients:
- 1 kg beef chuck or stewing beef, cut into cubes
- 2 tbsp olive oil
- 150 g bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 tsp thyme
- 1 bay leaf
- 200 g button mushrooms, halved
- Salt and pepper to taste
- Fresh parsley for garnish
Boeuf Bourguignon Instructions:
Preheat the oven to 160°C (320°F).
Heat olive oil in a heavy ovenproof pot and brown the beef cubes in batches; remove and set aside.
In the same pot, cook diced bacon until crisp, then remove.
Add onions and carrots to the pot and sauté until softened.
Stir in garlic and tomato paste, cooking for 1–2 minutes.
Return beef and bacon to the pot.
Pour in red wine and beef stock to cover the meat.
Add thyme, bay leaf, salt, and pepper.
Bring to a simmer, then cover and transfer to the oven.
Bake for 2–2.5 hours until beef is tender.
Meanwhile, sauté mushrooms in a small pan until lightly browned.
Add mushrooms to the stew during the last 20 minutes of cooking.
Remove bay leaf before serving.
Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.
Recipe Notes :
Use a good-quality red wine that you also enjoy drinking, as it impacts the stew’s flavor.
Sear the beef well to develop deeper, caramelized flavors before braising.
Add a knob of butter at the end for extra richness and a velvety finish.
This stew tastes even better the next day once flavors have melded.
Serve with crusty bread, creamy mashed potatoes, or buttered noodles for a classic French experience.
