How to Make Traditional Bœuf Bourguignon
1. Prepare the Ingredients
-
Cut the beef into large cubes.
-
Peel the carrots and slice them into rounds.
-
Slice the onions and chop the garlic.
2. Brown the Meat
-
In a large Dutch oven, heat the oil and butter.
-
Sear the beef pieces until they are nicely browned on all sides.
3. Add the Vegetables and Wine
-
Add the onions, garlic, and carrots to the pot. Sauté for a few minutes.
-
Sprinkle the flour over the mixture and stir well.
-
Pour in the red wine.
-
Add the bouquet garni, season with salt and pepper.
4. Slow Simmering
-
Bring to a boil, then reduce to low heat.
-
Cover and simmer for 2 hours, stirring occasionally.
5. Cook the Bacon and Mushrooms
-
In a separate pan, cook the bacon lardons until lightly golden.
-
Add the sliced mushrooms and cook for a few minutes more.
6. Finish Cooking
-
Add the lardons and mushrooms to the stew.
-
Simmer for another 30 minutes.
-
Taste and adjust seasoning if needed.
Tips & Suggestions
-
Which wine to use? A red Burgundy is ideal, but a full-bodied wine like a Côtes-du-Rhône or Madiran also works well.
-
Side dishes: Serve with steamed potatoes, fresh pasta, or homemade mashed potatoes.
-
Let it rest: Bœuf Bourguignon tastes even better the next day after resting overnight in the fridge. Reheat gently for best flavor.
Now It’s Your Turn!
Try making this traditional Bœuf Bourguignon recipe and share your experience in the comments!
ADVERTISEMENT
