Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Boeuf Bourguignon

Serves 4 to 6 Entree meat

Boeuf Bourguignon

Rooted in the rustic kitchens of Burgundy, Boeuf Bourguignon is a dish that brings warmth and comfort to French homes. Traditionally, it's a centerpiece of everyday meals, where its inviting aroma gathers family and friends around the table. This version embraces the straightforward and generous flavors that define Burgundy's culinary spirit, making it approachable for any home cook.

The dish offers tender pieces of beef chuck, infused with the earthy richness of red wine and the savory depth of bacon. The addition of carrots, onions, and mushrooms lends a mellow sweetness and texture, while thyme and bay leaf impart a fragrant herbal note. It's a hearty, soul-satisfying experience, perfect for savoring with a glass of the same Burgundy wine.

Ingredients

  • 1.2 kgbeef chuck — cut into large cubes
  • 150 gthick-cut bacon or lardons — diced
  • 750 mldry red Burgundy or Pinot Noir
  • 2 tbsptomato paste
  • 2carrots — cut into chunks
  • 2yellow onions — chopped
  • 3 clovesgarlic — minced
  • 250 gcremini or button mushrooms
  • 2 tbspflour
  • 2 tbspbutter or duck fat
  • 2 sprigsthyme
  • 1bay leaf
  • to tastefine salt and black pepper

Method

  1. Begin by patting the 1.2 kg beef chuck dry with paper towels to ensure a good sear. Cut the beef into large chunks, about 5 cm each, and season generously with fine salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, over medium-high heat, render 150 g of thick-cut bacon or lardons until crispy, then remove and set aside.
  2. In the same pot, brown the seasoned beef in batches, ensuring not to overcrowd the pot. Allow each piece to develop a deep brown crust, which should take about 3-4 minutes per side. Remove the beef and set aside with the bacon, leaving the fond (brown bits) in the pot.
  3. Reduce the heat to medium and add the sliced onions and carrots to the pot. Cook, stirring occasionally, until the onions are soft and lightly golden, about 5-7 minutes. Add 3 minced cloves of garlic, 2 tbsp of tomato paste, and 2 tbsp of flour, stirring well to coat the vegetables and meat residue in the pot.
  4. Pour in 750 ml of dry red Burgundy or Pinot Noir, scraping the bottom of the pot with a wooden spoon to release the fond. Add enough water or beef stock to nearly cover the meat. Return the beef and bacon to the pot, and add 2 sprigs of thyme and 1 bay leaf. Bring to a gentle simmer, cover, and reduce the heat to low. Braise for about 2-3 hours, until the beef is fork-tender and the flavors meld together.
  5. While the beef is braising, clean and quarter 250 g of cremini or button mushrooms. In a separate pan, melt 2 tbsp of butter or duck fat over medium heat. Add the mushrooms and sauté until they are golden brown and have released their moisture, about 8-10 minutes.
  6. Once the beef is tender, fold the sautéed mushrooms into the stew. Increase the heat slightly and allow the sauce to reduce until it thickens to a glossy, spoon-coating consistency. Taste and adjust seasoning with salt and pepper as needed.
  7. Remove the thyme sprigs and bay leaf before serving. Serve the Boeuf Bourguignon hot, with its rich aroma inviting everyone to the table.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine