Authentic Beef Bourguignon Recipe
Burgundy, France
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Introduction & history
Beef bourguignon is one of the most famous dishes of traditional French cuisine. This rich, thick stew originates from the Burgundy region, along with some other well-known French dishes such as coq au vin and pain d’epices. It is made by braising beef in stock and red wine along with vegetables and various aromatic herbs. It is served with shallots, mushrooms, and potatoes.
Pair with
Serve With
Cooking tips
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wine or stock
For a richer sauce, change the ratio of wine and stock in favor of wine. For an extra rich sauce, use only wine and forgo the stock. -
meat
The best cut of meat for this dish is the beef shin. It has some fat to keep it moist and is perfect for slow-cooking. You can also use some other fattier piece of beef instead, such as chuck. -
wine
The best wine to use for beef bourguignon is a full-bodied wine like Bordeaux, Burgundy or Chianti. Make sure to use the best wine you can, and not cooking wine, as most of the flavor in this dish comes from wine. -
serving
This dish is perfect to make ahead. Some say it is even better the day after, so feel free to make it a day before serving. Just cool it to room temperature, then transfer to the fridge to chill overnight. Before serving, heat in the oven. Beef bourguignon pairs exceptionally well with boiled parsley potatoes, noodles, or mashed potatoes and a bowl of salad.
Recipe variations
Julia Child's Classic Beef Bourguignon
PREP 1h 30min
COOK 3h 30min
READY IN 5h
This recipe is adapted from Mastering the Art of French Cooking by Julia Child. It is as classic as can be and is a perfect comfort food to eat in the cold winter evening. It is full of flavor and well worth the time invested.
Ingredients
STEW
6 oz (170g) chunk of bacon, cut into small cubes
1 tbsp olive oil
3 lbs (1,35 kg) beef chuck, cut into 2-inch/5cm cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 tsp salt
¼ tsp freshly ground black pepper
2 tbsp flour
3 cups (720 ml) red wine (a full-bodied young wine like Bordeaux or Burgundy or Chianti)
2 -3 cups (480 - 720 ml) beef stock (preferably homemade)
1 tbsp tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 tsp dried thyme)
1 bay leaf, preferably fresh, crumbled
blanched bacon rind
BRAISED ONIONS
18 -24 white pearl onions, peeled
1 1⁄2 tbsp unsalted butter
1 1⁄2 tbsp olive oil
1⁄2 cup beef stock
salt & fresh ground pepper, to taste
a herb bouquet (4 sprigs parsley, 1⁄2 bay leaf, and ¼ tsp thyme tied in a cheesecloth)
MUSHROOMS
1 lb (450g) mushroom, quartered
2 tbsp unsalted butter
1 tbsp oil
Preparation
First, simmer the rind and the chopped bacon for 10 minutes, then drain, and dry thoroughly.
Set the oven to preheat to 450°F/230°C.
Add oil to the casserole. Fry the bacon in the oil over moderate heat, until browned, about 2-3 minutes. Remove with a slotted spoon, but leave the rendered fat inside the casserole.
Pat dry the beef, then heat the fat in the casserole until very hot but still not smoking. Brown the beef in the fat, a few chunks at a time, then remove from the casserole with a slotted spoon.
Now, sauté the vegetables in the fat. Remove the vegetables with a slotted spoon, and discard of the fat.
Then, add the vegetables, the meat, and the bacon to the casserole, together with the flour.
Shake the casserole to coat the meat. Place the casserole in the middle of the oven. After four minutes have passed, toss the casserole again, and return to the oven for another four minutes.
Take the casserole out of the oven and lower the temperature to 325°F/160°C.
Pour in the wine and the stock, add the tomato paste, garlic, herbs, and bacon rind.
Cover with a lid, and place the casserole in the lower third of the oven. Simmer for 3-4 hours until the meat is meltingly tender.
Meanwhile, prepare the onions and the mushrooms.
Sauté the onions in hot oil and butter for 10 minutes over medium heat. Then, add the stock, season with salt and pepper, and add the herb bouquet. Simmer, covered, for about 40 to 50 minutes until tender. When done, take out the herb bouquet and set aside until ready to use.
Sauté the mushrooms in oil and butter for four to five minutes. Set aside until ready to use.
Filter the sauce, then wash the casserole, and add the meat, bacon, and vegetables back to the pot. Arrange the mushrooms and the onions on top of the meat.
Skim off the fat from the surface of the sauce, then simmer it for a minute or two, removing all the while the fat that comes to the surface.
The sauce is ready when it coats the back of the spoon. Adjust the consistency if needed, by either adding some stock or boiling the sauce for longer.
Season to taste with salt and pepper if needed, then pour the sauce into the casserole. Cover with a lid, and simmer on the stovetop for two to three minutes.
Serve with boiled potatoes, or alternatively, noodles or rice.
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