Boeuf Bourguignon

Name: Boeuf Bourguignon
Cook time: 245 min
Total time: 245 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg Chuck Beef, cut into large cubes (4–5 cm); 200g Smoked Bacon Lardons; 3 Carrots, sliced into thick rounds; 1 large Onions, roughly chopped; 3 cloves of Garlic, sliced; 1 tbsp Tomato Paste; 2 tbsp All-purpose Flour; 750ml Red Burgundy Wine, 1 bottle; 500ml Beef Stock; 2 Bay Leaves; 4 sprigs of Thyme, fresh; 6 sprigs of Parsley, bouquet garni, tied; 2 tbsp Olive Oil; 1 tbsp Unsalted Butter; 300g Pearl Onions, about 20–24, peeled; 1 tbsp Unsalted Butter; 1 tsp Sugar; 200ml Water, or light beef stock; 300g Button Mushrooms, quartered; 1 tbsp Unsalted Butter; 1 tbsp Olive Oil; 2 tbsp Parsley, fresh, finely chopped; Some Salt, to taste; Some Pepper (Black), to taste; Some Salt, to taste; Some Salt, to taste; Some Pepper (Black), to taste

Boeuf Bourguignon is a rich, slow-braised French classic: tender cubes of beef simmered in red wine with aromatic vegetables, smoky bacon, and glossy mushrooms and pearl onions. The long, gentle braise yields a deeply flavored, silky sauce that clings to each melt-in-your-mouth bite — perfect for a cozy dinner or special occasion.

Boeuf Bourguignon is a rich, slow-braised French classic: tender cubes of beef simmered in red wine with aromatic vegetables, smok... Show more

Traditional French Recipe

Health Grade

B+ · Healthy

Rating

5.0

Time

4 hrs

Price

4,33 €

Calories

842 kcal

healthy

meal prep

one pot

high protein

Method

Prep the vegetables

Rinse the carrots, button mushrooms, parsley, and thyme. Peel the carrots if needed, then slice them into thick rounds. Peel the onion and rough-chop it; peel the garlic and slice it thinly. Peel the pearl onions and trim just enough of the root end to keep them intact. Quarter the mushrooms, finely chop enough parsley leaves to make 2 tablespoons for finishing, then tie 6 parsley sprigs, the thyme, and the bay leaves into a snug bouquet garni.

Cut and season beef

Pat the chuck beef very dry with paper towels and cut it into large 4 to 5 cm cubes if it is not already cut. If your smoked bacon is still in a slab, cut it into lardons. Season the beef generously on all sides with salt and black pepper.

Heat the oven

Set the oven to 325° F so it is fully heated by the time the stew is ready to braise.

Heat the pot

Set a heavy Dutch oven or ovenproof pot over medium heat and let it warm up for 2 minutes.

Render the bacon

Add the bacon to the pot and cook over medium heat for 8 to 10 minutes, stirring from time to time, until the fat has rendered and the lardons are lightly crisp. Lift them out with a slotted spoon and leave the fat in the pot.

Sear the beef

Raise the heat to medium-high and add olive oil if the pot looks dry. Sear the beef in batches, leaving space between the pieces, until each side is deeply browned with a dark crust; this usually takes about 3 to 4 minutes per side. Transfer each batch to a plate as it finishes, adding a little more oil only if needed.

Cook the base

Lower the heat to medium. Add the butter, the carrots, and the onion to the pot and cook for 8 minutes, stirring and scraping up the browned bits, until the vegetables soften and take on a little color. Stir in the garlic and cook for 1 minute, just until fragrant, then add the tomato paste and cook it for 1 minute to darken slightly. Sprinkle over the all-purpose flour and stir for 1 to 2 minutes so the flour loses its raw taste and coats everything evenly.

Deglaze with wine

Pour in the red Burgundy wine a splash at a time, stirring well and scraping the bottom of the pot so every flavorful browned bit dissolves into the liquid. Return the beef and bacon to the pot, add the bouquet garni and the beef stock, and bring everything just to a simmer; the liquid should come close to covering the meat. Let it bubble gently for 10 minutes so the wine starts to mellow.

Braise until tender

Cover the pot with a lid, transfer it to the oven, and braise for 2 1/2 to 3 hours. Check after 2 1/2 hours; the beef should yield easily to a fork but still hold its shape.

Glaze the onions

About 30 minutes before the stew is done, put the pearl onions in a small skillet with 1 tablespoon butter, the sugar, the water, and a small pinch of salt. Bring to a simmer, cover, and cook for 15 minutes. Uncover and continue cooking for about 10 to 15 minutes, shaking the pan occasionally, until the liquid reduces to a shiny glaze and the onions are tender and browned in spots.

Sauté the mushrooms

Heat a frying pan over medium-high heat with the remaining butter and a little olive oil. Add the mushrooms in a single layer and leave them undisturbed for 5 minutes so they can brown properly, then toss and cook until they are golden and any moisture has cooked away. Season with salt and pepper.

Reduce and combine

When the beef is tender, remove the pot from the oven and discard the bouquet garni. If the sauce looks thin, set the pot over medium heat and simmer uncovered for 10 minutes, skimming off excess fat if you like, until the sauce lightly coats a spoon. Stir in the glazed onions and sautéed mushrooms and let everything warm through together.

Finish and serve

Taste the stew and adjust the salt and pepper if needed. Ladle the Boeuf Bourguignon into warm bowls or onto a platter, and sprinkle over the chopped parsley for a fresh finish.