Beef bourguignon
Authentic French beef stew
Beef Bourguignon is one of those dishes that makes you hungry the moment you think about it.
It is a classic stew that originates from the French region of Burgundy, where beef and red wine have been paired in the kitchen for centuries. In terms of ingredients, boeuf bourguignon is somewhat similar to coq au vin, where chicken is also braised in red wine. Originally, this was not a luxury dish but a way to slowly tenderize tougher cuts of meat. That long, gentle cooking is exactly what defines beef bourguignon. It is not something you throw together quickly, but a dish you set aside time for.
We love recipes like this because they are built on simplicity and attention. No complicated techniques, just good ingredients and patience. You see that reflected in the name beef à la bourguignonne, which literally means beef in the style of Burgundy. It really says it all. This is French comfort food at its best, without anything unnecessary.
Red wine as the base
What makes beef bourguignon so recognizable is, of course, the red wine. Traditionally, a Burgundy made from pinot noir is used. The wine gives the dish its full, rounded sauce and allows the meat to slowly break down. As it braises, the beef gently absorbs the flavors of wine, broth, and herbs. You taste that in every bite. The bacon, shallots, and mushrooms complement each other beautifully. The bacon adds a savory note, the shallots turn lightly sweet, and the mushrooms bring texture. The result is a deeply flavorful dish that easily invites a second helping.
Time does the work
Beef Bourguignon is not a dish to rush. It needs a few hours over low heat, allowing everything to come together slowly. That is what makes it so enjoyable to prepare on a day when you are home anyway. The pot simmers gently, the aroma fills the kitchen, and there is not much to do in the meantime. Just check on it now and then.
We like to serve this French stew the classic way, with mashed potatoes or crispy fries. A simple Waldorf salad on the side is often enough. The sauce is so rich that it hardly needs anything else. For us, boeuf bourguignon is a dish you can make more often than just in winter. It remains a timeless favorite that always feels right at the table.
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Beef bourguignon
- Total Time: 3 hours, 35 minutes
- Yield: 4 servings 1x
Description
Beef Bourguignon is not a dish to rush. It needs a few hours over low heat, allowing everything to come together slowly. That is what makes it so enjoyable to prepare on a day when you are home anyway.
Ingredients
- 1 2/3 lb beef chuck, cut into large chunks
- 9 oz cremini mushrooms
- 4 1/2 oz thick-cut bacon, diced
- 2 1/4 cups red (Burgundy) wine
- 8 shallots
- 3 garlic cloves
- 3 bay leaves
- 2 celery stalks
- 1 carrot
- 1 beef bouillon cube (0.36 oz)
- 2 tablespoons all purpose flour
- 1 tablespoon tomato paste
- Fresh thyme
- Butter
Instructions
- In a large Dutch oven, cook the diced bacon until lightly crisp. Remove from the pot and set aside.
- Season the beef generously with salt and pepper. Add a knob of butter to the pot and brown the beef on all sides for a few minutes. Remove from the pot and set aside.
- Roughly chop 2 shallots, slice the carrot into half moons, and cut the celery into pieces. Cook the vegetables in the same pot for about 5 minutes, stirring occasionally. Add the 3 finely chopped garlic cloves and cook for another minute.
- Stir in 1 tablespoon tomato paste and cook briefly, stirring well.
- Return the bacon and beef to the pot and mix everything together. Reduce the heat and sprinkle in 2 tablespoons flour. Cook for 1 to 2 minutes, stirring, until the flour is cooked through.
- Pour in 2 1/4 cups red wine along with 1 1/4 cups hot water and 1 crumbled beef bouillon cube. Add the bay leaves and a few sprigs of fresh thyme. Bring just to a simmer.
- Peel about 6 (small) shallots, leave them whole, and add them to the pot. Let everything simmer gently for at least 3 to 4 hours.
- Slice the cremini mushrooms and brown them in a little butter over medium heat. Add them to the stew and let it simmer a bit longer without a lid so the sauce can reduce slightly.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Boiling, Frying, Sautéing, Slow Cooking
- Cuisine: French
