Boeuf Bourguignon (Burgundy Beef Stew)
Local name: Bœuf bourguignon
In short: Beef chuck braised for hours in red wine with bacon, carrots, mushrooms and small onions until it turns spoon-tender in a glossy sauce. It takes about 3 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 3 h
- Total
- 3 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Boeuf bourguignon comes from Burgundy, where cooks stewed tough cuts of beef in the local red wine. The classic version has a few simple parts: browned beef, bacon, onions and carrots in the pot, then mushrooms and small onions cooked separately and added at the end. Two and a half hours of gentle heat turn chuck into tender meat and the wine into a rich sauce. Serve it with potatoes, noodles or plenty of bread.
Instructions
- Heat the oven to 160°C (325°F). Pat the beef very dry with paper towels and season with the salt and pepper. Wet meat steams instead of browning.
- Cook the bacon in a large ovenproof pot over medium heat for 6 minutes until the fat runs and the strips turn golden. Lift it out and leave the fat in the pot.
- Brown the beef in the bacon fat in 3 or 4 batches, 2 to 3 minutes per side, until deep brown all over. Move each batch to a plate. Add a splash of oil if the pot looks dry.
- Lower the heat, add the onion and carrots and cook for 6 minutes, stirring. Add the garlic, tomato paste and flour and stir for 1 minute.
- Pour in the wine and scrape the base of the pot to lift the browned bits. Bring to a boil, then add the stock, bouquet garni, bacon and beef.
- Cover and cook in the oven for 2 1/2 hours, stirring once halfway, until a piece of beef crushes easily against the side of the pot with a spoon.
- While the stew cooks, melt the butter in a skillet and brown the pearl onions with the sugar for 10 minutes, shaking the pan. Add the mushrooms and cook for 6 minutes until golden.
- Stir the onions and mushrooms into the stew. Simmer uncovered on the stove for 15 minutes until the sauce coats a spoon. Remove the bouquet garni and skim off excess fat.
- Season to taste, rest for 10 minutes, then scatter with parsley and serve.
Tips
- Cut the beef into large cubes. Small pieces dry out and fall apart before the sauce has developed its flavor.
- No pearl onions? Use quartered shallots or frozen pearl onions, and brown them in butter before adding them to the stew.
Questions and answers
What is the difference between boeuf bourguignon and beef stew?
Boeuf bourguignon uses red wine as the main liquid, with bacon, mushrooms and small onions added separately. A plain beef stew usually relies on stock and cooks everything together in one stage.
Can you freeze boeuf bourguignon?
Yes. Cool it fully and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What cut of beef is best for bourguignon?
Beef chuck, also sold as braising steak or shoulder, has enough fat and connective tissue to turn tender and silky. Shin and short rib also work well.
How long does it take to make Boeuf Bourguignon (Burgundy Beef Stew)?
About 3 h 40 min in total: 40 min of preparation and 3 h of cooking.
How many calories are in Boeuf Bourguignon (Burgundy Beef Stew)?
About 680 kcal per serving, with 44 g of protein, 14 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 14 g |
| Fat | 42 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
