Beef Bourguignon
One of the greatest classics of French cuisine. Tender beef, a rich red wine sauce, and slow cooking that brings out the very best in every ingredient.
Recipe Information
⏱ Preparation: 25 min
🔥 Cooking: 3 hrs
⌛ Total: 3 hrs 25 min
⚙️ Difficulty: Medium
🍽 Servings: 4 to 6
🥩 Course: Main Course
Equipment
- Dutch oven (preferably cast iron)
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 800 g beef chuck, blade, or shin
- 750 ml red wine (preferably Burgundy)
- 150 g bacon lardons
- 3 carrots
- 1 onion
- 2 garlic cloves
- 1 bouquet garni
- 1 tbsp all-purpose flour
- 1 tbsp vegetable oil
- Salt and black pepper
Instructions
- 1. Cut the beef into large, evenly sized cubes (3–4 cm / 1½ inches) for even cooking.
- 2. Peel the carrots and slice them into rounds. Thinly slice the onion and lightly crush the garlic cloves.
- 3. Heat the oil in a Dutch oven over medium-high heat.
- 4. Brown the beef in batches, without overcrowding the pan, until all sides are deeply caramelized.
- 5. Remove the beef and cook the bacon lardons. Add the onion and carrots, then sauté for about 5 minutes.
- 6. Return the beef to the pot, sprinkle with the flour, and stir for 1–2 minutes to coat the meat and lightly thicken the sauce.
- 7. Pour in the red wine until the beef is covered. Add the garlic and bouquet garni.
- 8. Bring to a gentle simmer, reduce the heat, cover, and cook over very low heat for about 3 hours.
- 9. Stir occasionally and make sure the stew remains at a gentle simmer throughout cooking.
- 10. When finished, the beef should be fork-tender. Adjust the seasoning with salt and pepper before serving.
Chef's Tip
Prepare it the day before serving. Like many French stews, Beef Bourguignon tastes even better when reheated the next day.
Mistakes to Avoid
Do not let the stew boil vigorously. A slow, gentle simmer is essential for tender meat and a rich, velvety sauce.
Serving Suggestions
Serve with steamed potatoes, fresh pasta, or homemade mashed potatoes.
The Spirit of This Recipe
A timeless French tradition where patience transforms humble ingredients into an unforgettable culinary masterpiece.
