International Cuisine > Cooking Techniques Across Cultures > Stewing (International) > Boeuf Bourguignon (French)

Authentic Boeuf Bourguignon

Boeuf Bourguignon, a classic French stew, is a rich and deeply flavorful dish made with beef braised in red wine, typically Burgundy. This recipe provides a step-by-step guide to creating this iconic comfort food at home. <br><br>The key to a great Boeuf Bourguignon is patience and quality ingredients. Don't rush the browning process, and use a good quality red wine that you would enjoy drinking. Serve it with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 3 lbs Beef chuck, cut into 1-inch cubes
  • 4 oz Bacon, cut into lardons
  • 2 tbsp Olive oil
  • 2 medium Carrots, chopped
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 2 tbsp All-purpose flour
  • 750 ml Dry red wine (Burgundy recommended)
  • 2 cups Beef broth
  • 1 bundle Bouquet garni (thyme, parsley, bay leaf)
  • 1 cup Pearl onions
  • 8 oz Mushrooms, quartered
  • to taste Salt
  • to taste Black pepper

Prepare the Beef and Bacon

Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Brown the Beef

Increase the heat to medium-high. Working in batches, brown the beef cubes on all sides in the bacon fat. Do not overcrowd the pot, as this will steam the beef instead of browning it. Remove the browned beef and set aside.

Sauté the Vegetables

Add the chopped carrots and onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute.

Deglaze and Thicken

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce the wine slightly.

Combine and Simmer

Return the browned beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a simmer, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender.

Add Pearl Onions and Mushrooms

In the last 30 minutes of cooking, add the pearl onions and quartered mushrooms to the pot. Continue to simmer until the onions and mushrooms are tender.

Serve

Remove the bouquet garni before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Nutrition Facts Estimated per 100g of product

(Estimate, varies based on ingredients) <br>Calories: ~180 kcal <br>Protein: ~15g <br>Fat: ~8g <br>Carbohydrates: ~5g

Other Considerations for Nutrition

Boeuf Bourguignon is relatively high in fat due to the beef and bacon. Using leaner cuts of beef and trimming excess fat can reduce the fat content. The alcohol from the red wine will largely evaporate during the long cooking time.

← Authentic Argentine Asado Authentic Homemade Miso Soup →

FAQ

  • Can I use a different cut of beef?

    While chuck roast is the most commonly used cut for Boeuf Bourguignon due to its marbling and tenderness when braised, other cuts like short ribs or bottom round can also be used. Adjust cooking time accordingly.
  • What if I don't have Burgundy wine?

    If you don't have Burgundy wine, you can use another dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. Choose a wine that you enjoy drinking.
  • Can I make this in a slow cooker?

    Yes, you can make Boeuf Bourguignon in a slow cooker. Follow the instructions for browning the beef and sautéing the vegetables on the stovetop. Then, transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the pearl onions and mushrooms during the last hour of cooking.