Boeuf Bourguignon recipe

boeuf bourguignon recipe

Beef recipe

Boeuf Bourguignon is a classic French beef stew that is rich, hearty, and perfect for a cozy meal. The dish is named after the Burgundy region of France, where it is believed to have originated. The stew is made with beef, red wine, vegetables, and herbs. It is typically served with mashed potatoes or bread.   

Boeuf Bourguignon is a dish that requires some time and effort to prepare, but it is well worth it. The flavors of the beef, wine, and vegetables meld together to create a truly delicious stew.

Boeuf Bourguignon is a dish that is perfect for a special occasion or a cold winter night. It is a dish that is sure to please everyone at the table.

Boeuf Bourguignon

Yields: 6 servings Prep time: 30 minutes Cook time: 2-3 hours

Ingredients:

  • 3 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 bottle (750 ml) dry red wine, such as Burgundy
  • 2 cups beef broth
  • 1 tablespoon tomato paste  
     
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound cremini mushrooms, quartered
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot

Instructions

Get started:

  1. Season the beef cubes with salt and pepper.
  2. Dredge the beef in flour, shaking off excess.

Brown the beef:

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add the beef in batches and brown on all sides. Remove the beef from the pot and set aside.

Sauté the vegetables:

  1. Add onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more.

Deglaze the pot:

  1. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  2. Bring the wine to a simmer and cook for 5 minutes.

Add remaining ingredients:

  1. Return the beef to the pot.
  2. Add beef broth, tomato paste, thyme, and bay leaf.
  3. Bring to a simmer, then cover and transfer to a 325°F oven.
  4. Cook for 2-3 hours, or until the beef is very tender.

Sauté the mushrooms:

  1. In a separate skillet, sauté the mushrooms in butter or olive oil until browned.

Finish the stew:

  1. Remove the stew from the oven and stir in the sautéed mushrooms.
  2. Season with salt and pepper to taste.
  3. Garnish with fresh parsley.

Serve:

  1. Serve the Boeuf Bourguignon hot with mashed potatoes, egg noodles, or crusty bread.

Enjoy!