International Cuisine > French Cuisine > Classic French Dishes > Boeuf Bourguignon Recipe

Authentic Boeuf Bourguignon: A Step-by-Step Guide

Experience the rich flavors of traditional French cuisine with our Boeuf Bourguignon recipe. This hearty beef stew, simmered in red wine with mushrooms, onions, and bacon, is the perfect comfort food for a chilly evening. Follow our detailed instructions to create a truly unforgettable dish.

Prep Time
45 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 3 lb Beef chuck, cut into 1-inch cubes
  • 6 oz Bacon, cut into lardons
  • 2 tbsp Olive oil
  • 2 medium Carrots, chopped
  • 1 large Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 3 cups Dry red wine (Burgundy or Pinot Noir)
  • 2 cups Beef broth
  • 1 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1 leaf Bay leaf
  • 1 lb Cremini mushrooms, quartered
  • 1 cup Pearl onions
  • 2 tbsp Fresh parsley, chopped
  • to taste Salt
  • to taste Black pepper

Prepare the Beef and Bacon

Begin by patting the beef chuck 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 crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sear the Beef

Increase the heat to medium-high. Working in batches, sear the beef on all sides until browned. Be careful not to overcrowd the pot, as this will steam the beef instead of searing it. Remove the beef and set aside.

Sauté the Vegetables

Add the carrots and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.

Deglaze and Simmer

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then return the beef and bacon to the pot. Cover and simmer for 3-4 hours, or until the beef is very tender.

Add Mushrooms and Pearl Onions

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

Final Touches

Remove the bay leaf. Stir in the fresh parsley. Season with salt and pepper to taste. Serve hot with mashed potatoes, crusty bread, or buttered noodles.

Nutrition Facts (Estimated per 100g of product)

Calories: 220kcal, Protein: 20g, Fat: 12g, Carbohydrates: 5g

Other Important Considerations for Nutrition

This recipe is rich in protein and iron. The sodium content may be high due to the bacon and beef broth. Consider using low-sodium beef broth to reduce sodium intake. Adjust serving sizes to manage calorie intake.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other cuts of beef, such as sirloin or round roast. However, chuck roast is recommended for its rich flavor and tenderness after slow cooking.
  • Can I freeze Boeuf Bourguignon?

    Yes, Boeuf Bourguignon freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What wine should I use?

    A dry red wine, such as Burgundy or Pinot Noir, is traditionally used in Boeuf Bourguignon. Avoid using sweet or overly fruity wines.
  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours.