Boeuf Bourguignon—a name that instantly conjures images of rustic French kitchens and slow-cooked comfort—is one of France’s most beloved dishes. Deeply flavorful and luxuriously tender, this classic beef stew simmers for hours in red wine, infusing each bite with rich, aromatic depth. With meltingly soft beef, caramelized onions, earthy mushrooms, and a silky wine sauce, this dish embodies everything hearty and elegant about French cuisine.
It’s a meal made for slow Sundays, cozy dinner parties, or any time you crave something warm and deeply satisfying. Whether you serve it with mashed potatoes, buttered noodles, or crusty bread, boeuf bourguignon is the ultimate comfort food elevated to art.
What Is Boeuf Bourguignon?
Boeuf Bourguignon (or beef Burgundy) is a traditional French beef stew from the Burgundy region, known for its red wine. The dish features chunks of beef braised slowly in wine and beef broth, along with onions, carrots, mushrooms, pancetta, and herbs. The long, gentle simmer transforms the meat into buttery tenderness and develops a deep, velvety sauce infused with aromatic herbs and the sweetness of caramelized vegetables.
Why Everyone Will Love This Recipe
Rich and Deep Flavor: Long, slow cooking brings out the natural sweetness of the meat and vegetables.
Elegant Yet Homely: Perfect for dinner parties or a comforting family meal.
Aromas That Fill the Kitchen: Red wine, garlic, and thyme create irresistible fragrance as it cooks.
Versatile: Pairs beautifully with mashed potatoes, polenta, or even a simple baguette.
Make-Ahead Friendly: Tastes even better the next day as flavors deepen overnight.
Ingredients
FOR THE BEEF STEW
BEEF CHUCK: 1.5 kg
3 CARROTS: 150g
2 ONIONS, ROUGHLY CHOPPED
SMOKED OR REGULAR PANCETTA, CUT INTO STRIPS: 150g
2 CLOVES GARLIC, CRUSHED
25G TOMATO PASTE
2 TBSP ALL-PURPOSE FLOUR
750ML (3 CUPS) RED WINE (PREFERABLY BURGUNDY OR PINOT NOIR)
250ML (1 CUP) BEEF BROTH
1 BOUQUET GARNI (THYME, BAY LEAVES, PARSLEY)
SALT, TO TASTE
EXTRA VIRGIN OLIVE OIL
BUTTER
WHOLE PEPPERCORNS
FOR THE BORETTANE ONIONS
250G BORETTANE ONIONS
30G BUTTER
SALT, TO TASTE
1 TBSP SUGAR
1 SPRIG THYME
BEEF BROTH, AS NEEDED
FOR THE MUSHROOMS
250G BUTTON MUSHROOMS
1 CLOVE GARLIC
EXTRA VIRGIN OLIVE OIL, AS NEEDED
SALT
How to Make Boeuf Bourguignon
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