Boeuf Bourguignon

Boeuf Bourguignon is a traditional French recipe that originated in the Burgundy region of France. This hearty recipe features tender beef braised in red wine with carrots, onions, mushrooms, and bacon. The meat is seasoned with garlic, thyme, bay leaves, and black pepper, which adds a depth of flavor to the dish. The recipe is typically served with mashed potatoes or crusty bread, making it a perfect comfort food for colder months.

To make Boeuf Bourguignon, the beef is first seared in hot oil to create a caramelized crust, then slow-cooked in a mixture of red wine and beef stock. The dish is then left to simmer for several hours until the meat is tender and the flavors have melded together. This slow-cooking process is key to achieving the rich, savory flavor that Boeuf Bourguignon is known for. The recipe has been passed down through generations and remains a staple of French cuisine.

MeatBeefStewFrench

Prep Time: 45 min

Cook Time: 3 hours

Total Time: 3 hours 45 min

Yield: 4 servings

A plate of boeuf bourguignon over a bed of mashed potatoes.

Ingredients

  • 3 lb. chuck, cut into 2” cubes
  • 2 Tbsp. olive oil or 1 Tbsp. olive oil + 1 Tbsp. butter
  • 4-6 carrots cut in ½” x ½” x 2” spears
  • 1 small onion, chopped
  • 2 cloves garlic, crushed & chopped
  • ½ tsp. pepper
  • 2 Tbsp. flour
  • 2 cups beef stock
  • 2 cups red wine
  • 1 Tbsp. tomato paste
  • ½ tsp. basil
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • 1 tsp. parsley

Equipment

  • Cast iron dutch oven with lid

Instructions

Preheat

  1. 1.
    Preheat the oven to 450°F.

Brown

  1. 2.
    Heat the dutch oven on medium high heat and add oil & butter.
  2. 3.
    Once butter is melted and done frothing, brown the pieces of beef on all sides. Relax. Take your time. Don’t crowd the meat. Do it in batches. Make it dark and yummy on the outside.

Crust

  1. 4.
    Set the browned beef aside and brown the carrots and onions in the oil.
  2. 5.
    Add the chopped garlic and let brown for 1-2 minutes.
  3. 6.
    Mix the beef back into the veggies and sprinkle with ½ tsp. pepper and 2 Tbsp. flour.
  4. 7.
    Toss to coat the beef with flour.
  5. 8.
    Put uncovered dutch oven into conventional oven for 4 minutes.
  6. 9.
    Toss meat and vegetables.
  7. 10.
    Return to the oven for 4 minutes.

Roast

  1. 11.
    Remove from the oven and reduce oven temperature to 325° F.
  2. 12.
    Cover the contents of the pot with liquid (2:1 stock/wine = 2 2/3 cup stock & 1 1/3 cup wine).
  3. 13.
    Add 1 Tbsp. tomato paste and herbs and bring to a simmer on stove top.
  4. 14.
    Cover and put in the oven at 325°F for 3 ½ hours.