This dish is also appreciated for its great versatility. It can be served with a variety of side dishes, such as steamed potatoes, homemade mashed potatoes, or fresh tagliatelle, which soak up the rich sauce. What’s more, Bœuf Bourguignon develops even more flavor when prepared in advance and reheated the next day, making it an excellent option for a gathering or family dinner.
Preparing Bœuf Bourguignon takes time, but the result is well worth the wait. Every bite offers tender, melt-in-your-mouth meat, a rich and aromatic sauce, and perfectly stewed vegetables. If you want to rediscover the flavors of traditional French cuisine, follow this step-by-step recipe and let yourself be transported by this timeless classic!
Preparation and Cooking Time
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Prep time: 30 minutes
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Cook time: 2 hours 30 minutes
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Servings: 6 people
Ingredients
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1.5 kg (about 3.3 lbs) of beef (chuck, brisket, or shoulder)
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4 carrots, sliced into rounds
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2 onions, thinly sliced
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2 garlic cloves, chopped
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250 g (about 9 oz) of button mushrooms, sliced
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200 g (about 7 oz) of bacon lardons
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75 cl (750 ml / about 3 cups) of red wine (preferably Burgundy)
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50 g (about 3.5 tbsp) of butter
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2 tbsp of oil
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2 tbsp of flour
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1 bouquet garni (a bundle of thyme, bay leaf, and parsley)
- Salt and pepper
How to Make Traditional Bœuf Bourguignon
see continuation on next page
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