Beef bourguignon

Beef bourguignon

1 h
Our beef bourguignon gives you some of the best flavours from the French kitchen. Made with a rich red wine sauce, this classic stew is slow-cooked to perfection, giving the beef a wonderful tender texture. Smoky bacon, sweet onions, and earthy carrots enrich the stew with deep flavours.
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Instructions

  • Trim the meat of tendons and membranes and cut it into cubes approximately 3 × 3 cm (about 1600 g of meat).
  • Divide the butter into 2 portions and let one portion become golden in a pot.
  • Brown half of the meat on all sides for approximately 4 minutes. Remove the meat and brown the other half in the remaining butter – remove this meat as well.
  • Fry bacon cubes, onions, and garlic over medium heat while stirring for about 5 minutes.
  • Return the meat to the pot along with carrots, herbs, broth, 200 ml of red wine, and salt. Let the dish simmer on low heat under a lid for about 2 hours. Gradually add the rest of the wine within the first 1 ½ hours.
  • Let the butter become golden in a sauté pan. Fry onions and mushrooms over high heat for approximately 5 minutes, stirring occasionally. Add salt and adjust the seasoning.
  • Remove bay leaves, parsley, and thyme sprigs. Add the fried onions and mushrooms to the beef bourguignon.
  • Mix butter and flour well together and stir into the dish. Let it cook over medium heat and without a lid for approximately 5 minutes, stirring occasionally.
  • Season to taste and serve the beef bourguignon garnished with parsley and bread on the side.
Enjoy!

FAQ: Questions about beef bourguignon

Learn to make a beef bourguignon with our recipe. Our answers to the most frequently answered questions will guide you through the details of making this classic stew.

What type of beef should I use for beef bourguignon?
Chuck steak is the top choice for beef bourguignon. This flavourful cut from the cow’s shoulder region becomes tender with slow cooking. It contains connective tissue that softens as it cooks, infusing the stew with rich flavours. If you cannot find chuck steak, brisket or round are excellent alternatives. Brisket, known for its fat content, is round from the hindquarter and is leaner but becomes tender when cooked slowly in plenty of liquid, like rich beef broth and wine. When cutting the beef, opt for large chunks to ensure the meat stays moist throughout the cooking process. Look for cuts with fat marbling to enhance the stew’s flavour and keep the meat juicy.
Can you make beef bourguignon without wine?
Yes, you can prepare beef bourguignon using beef broth instead of wine. This alternative is great for those who avoid alcohol, and it still produces a flavourful stew. Keep in mind that the distinct taste the wine offers will be absent, but a high-quality broth will still create a rich dish.
How can I thicken the sauce if it is too thin?
If your beef bourguignon sauce is too thin, there are two ways to thicken it. For a rich and glossy sauce, mix softened butter and plain flour in equal parts. Gradually stir this mixture into your sauce over low heat, stirring well until it thickens to your liking. If you prefer not to use butter, make a cornflour slurry by mixing cornflour with cold water. Add this to your sauce bit by bit, stirring constantly to avoid lumps. Let the sauce cook for a few minutes longer to thicken.

Ingredients

Boneless beef chuck
2 kilos
Arla® LactoFREE Slightly Salted Spreadable
50 g
Diced bacon
75 g
Onions, coarsely chopped (about 225 g)
3
Small garlic cloves, minced
3
Carrots in coarse pieces (about 300 g)
4
Bay leaves
2
Broadleaved parsley stalks
5
Fresh thyme stalks
5
Beef broth
200 ml
Burgundy red wine
500 ml
Coarse salt
2½ tsp
Butter
25 g
Small shallots
250 g
Mushrooms, cleaned
250 g
Coarse salt
½ tsp
Soft butter
25 g
Wheat flour
2 tbsp
Garnish
Broadleaved parsley, chopped
100 ml
Accompaniments:
Durum bread
300 g
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Tips: Get the best beef bourguignon

Perfect your cooking experience with these helpful tips for making beef bourguignon.

Prepare ahead for a deeper flavour

Cook your beef bourguignon ahead of time for a deeper taste. Let it cool after cooking, then cover and refrigerate. This lets the flavours blend and grow stronger, creating a richer dish when served.

Freeze beef bourguignon

Let the stew cool down, then put it in airtight containers and freeze. When you are ready to eat it, thaw it out and warm it up slowly on the stove until it is hot all the way through.

Enjoy a French classic with our beef bourguignon recipe

Gather your friends and family for a delightful taste of France with our beef bourguignon – a dish that celebrates rich, comforting flavours and inviting aromas. While our recipe involves several steps, the process is straightforward. Famous for its succulent meat and luxurious red wine sauce, this dish also features a mix of smoked and sweet vegetables along with savoury bacon. If you are looking for the essence of French cuisine, this is the perfect choice.

Looking for more classic recipes? Try our delicious shawarma with lamb, a classic lasagne, and tender butter chicken.

Tender beef braised in red wine

The combination of beef and red wine sauce is the key to the best beef bourguignon. Fry the meat first and then let it cook slowly in the sauce. The process is called braising, and it gives the meat its tender texture and deep, robust flavours. Patience is crucial, allowing the meat enough time to absorb every nuance of taste, resulting in its famous, sumptuous tenderness.

Smoky and sweet flavours from bacon, carrots, and onions

Bacon, carrots, and onions all help give the dish a well-rounded taste. Sauté them to release their natural flavours and see to it that they get comfortable with the beef in the stew. The bacon adds a salty, savoury depth to the dish, while the carrots and onions provide a natural sweetness. To really nail the savoury flavour, the sautéed shallot and mushroom give the finishing touch.

From rustic beginnings to a refined classic

Beef Bourguignon, also known as “Bœuf Bourguignon” in French, is a traditional French stew that originated in the Burgundy region of France. While it is considered a classic now, it has still had to rise from humble beginnings.

The dish’s roots can be traced back to the Middle Ages as a peasant’s meal, but it was refined over the centuries into a celebrated example of French culinary art. It gained international recognition and popularity in the 20th century, particularly through the promotion by famed chef Julia Child.

The best accompaniments for beef bourguignon

For a main course like beef bourguignon, go for side sides that complement its deep, savoury taste. Creamy mashed potatoes are an ideal choice; their smooth texture pairs perfectly with the rich stew. Add crusty French bread for a delightful crunch that can soak up all the delicious juices. If you like to see a few vegetables on your plate, consider adding steamed green beans or glazed carrots. They add a little freshness and colour, and they cut slightly through the richness of the dish.

Adjust the recipe to your liking

Cooking thrives on creativity, so do not be afraid to experiment with the recipe. Instead of sticking to the traditional carrots and onions, consider incorporating celery, parsnips, or pearl onions. These can subtly alter the flavour while complementing the rich beef. Likewise, explore with herbs and spices. Replace the standard bay leaves, parsley, or thyme with alternatives such as rosemary or sage. Adding a pinch of black pepper or a dash of nutmeg can introduce additional warmth and complexity to the dish.

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