Boeuf Bourguignon

French CUISINE

Beef Bourguignon, also known as “Boeuf Bourguignon,” is a classic French beef stew that originated in the Burgundy region. This hearty dish features tender chunks of beef simmered in a rich red wine sauce, flavored with bacon, onions, mushrooms, and aromatic herbs. The slow cooking process allows the flavors to meld together, creating a dish that is robust, flavorful, and perfect for cozy gatherings or special occasions.

Total Time

50 Minutes

Cuisine

French

Ingredients

14 Ingredients

Calories

300

Step _1

Season the beef with salt and pepper.

Step _2

In a large Dutch oven, heat the olive oil and butter over medium-high heat.

Step_3

Brown the beef in batches, setting aside each batch when done.

Step _4

In the same pot, sauté the diced onion, sliced carrots, and minced garlic until they start to soften.

Step_5

Sprinkle the flour over the vegetables and stir to coat. Cook for a minute.

Step _6

Pour in the red wine and beef broth, stirring to deglaze the pot.

Step _7

Add the tomato paste, thyme, and bay leaves. Bring to a simmer.

Step_8

Return the beef to the pot. Cover and cook on low heat for about 2 hours, or until the beef is tender.

Step _9

In a separate pan, sauté the pearl onions and mushrooms until they are browned and cooked through.

Step _10

Add the onions and mushrooms to the pot with the beef stew. Simmer for an additional 15-20 minutes.

Step _11

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Step_12

This dish is best served with crusty bread, mashed potatoes, or over egg noodles. Enjoy!

1 kg of beef (like chuck roast), cut into 2-inch chunks
Salt and pepper
2 Tbsp olive oil
2 Tbsp butter
1 onion, diced
2 carrots, sliced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 bottle of red wine (like Burgundy or Pinot Noir)
2 Cups beef broth
1 Tbsp tomato paste
1 Tsp dried thyme
2 bay leaves
500g pearl onions, peeled
500g mushrooms, quartered