Beef bourguignon
Instructions
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.
Ingredients
Boneless beef chuck | 2 kilos |
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| 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 |
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Accompaniments:
Durum bread | 300 g |
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Other recipes
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.