Boeuf Bourguignon
Boeuf Bourguignon (Burgundy Beef Stew) is a classic French dish that is commonly served in bistros throughout France. This slow-cooked beef stew is made with sautéed pearl onions, carrots, garlic, mushrooms, and bacon (lardons), then oven braised with Burgundy wine and stock for a few hours, resulting in a complex and rich beef stew that is unforgettable. Serve with our Instant Pot Garlic Potatoes for the perfect hearty meal. We hope this authentic French recipe will become a tradition in your home, as it has been in ours.
This famously French dish takes time to prepare, but believe us, it’s absolutely worth it! Ingredients are individually sautéed and combined with seared beef, brought to a simmer on the stove, and then oven slow-braised to allow the flavors to develop. This recipe can easily be doubled and is best made ahead, making it perfect for special occasions. Interested in knowing more about where this recipe originated in France? Read more about this in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/27/22
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Chop and measure everything in advance before you start! It’s especially important to prepare your mise en place (everything in its place), as each ingredient is added in stages and there will be no time to chop and prep once you start cooking.
Making a Bouquet Garni
STEP 1
To assemble the Bouquet Garni, cut a square piece of cheesecloth (about 12 x 12 inches), and fold in half (to double the thickness - or use a reusable cheesecloth bag). Place 4 sprigs of fresh Italian parsley, and layer on 3 sprigs of fresh thyme, and 1 bay leaf on the prepared cheesecloth (or in the reusable cheesecloth bag). Fold the cheesecloth up and over the herbs to create a pouch. Gather the cheesecloth at the top, and tie securely with one end of cooking twine that is 18 inch in length, leaving the other end as a long “tail” of twine. Cut off any loose ends of thread, and set aside.
Note: The long end will be used to tie to the handle of your pot.
Making Boeuf Bourguignon
STEP 1
For this recipe, it’s absolutely necessary to have all the prep done before you begin. Everything should be chopped, measured, and ready to go before you start cooking.
Add 14 ounces frozen pearl onions (see Note below) to a fine mesh strainer, rinse with cool water, and let drain in the strainer until ready to use.
Note: You can use fresh pearl onions if you prefer, but they will need to be peeled before proceeding.
STEP 2
With a sharp chef's knife, cut 1 medium white onion into a small dice, and set aside. Peel and chop 2 carrots in a small dice, and set aside. Mince 3 large garlic cloves, and set aside.
STEP 3
Quickly rinse and quickly dry 1 pound small button mushrooms. Slice off the stems and discard. If the mushrooms are very small (no more than 1 inch wide) then leave them whole. If larger, then halve or quarter, depending on size, and set aside.
STEP 4
To a large measuring cup (4 cup), add 2 ½ cups beef stock (or beef broth), and set aside. Measure 2 tablespoons tomato paste, and set aside.
Add 3 tablespoons of all purpose flour to another small bowl, and set aside.
Note: Oops, we forgot to take a photo of the flour!
STEP 5
Cut and pat dry 3 ½ pounds lean beef (chuck, or stew meat) into 2 inch cubes (or better yet, have your butcher do it for you!). Cut 6 ounces thick cut bacon (or salt pork/lardons) into small dice (or ¼” wide strips for thick bacon slices).
Note: Oops…we forgot to take a photo of the beef. See Step 7a for a photo of the beef.
STEP 6
Heat a 9.5 quart heavy Dutch oven (Le Creuset Enameled Cast Iron Oval Dutch Oven) on the stovetop over medium heat, and add diced bacon (or salt pork/lardons). Stirring occasionally, cook until golden brown, then transfer cooked bacon with a large slotted spoon to a small bowl, and set aside. Drain off all fat, reserving 1 tablespoon of bacon fat in the pan.
STEP 7
Increase to medium-high heat, and add 1 tablespoon of olive oil to the bacon fat in the Dutch oven. Once the oil is hot, carefully add one third of the cubed beef (depending on the size of your pan, you will need to sear the meat in 2 or 3 batches), making sure not to crowd the beef (see Note below). Sear all sides of the beef (about 1 to 2 minutes per side) until the meat is well browned.
Transfer the beef to a large plate with a small rim (not a bowl, otherwise it will steam). Repeat the process until all beef has been seared, then set aside the plate (uncovered). Pour off and discard all remaining fat from the pan, and set the pan aside.
Note: It’s important to sear the beef in batches, so it browns evenly on all sides. You don’t want it to cook the meat inside, just quickly sear each side to give it that caramelization (which is the base for your sauce). If you rush this process by trying to sear all the beef at once (by crowding), your meat will steam and your boeuf bourguignon will not have the same depth of flavor or texture.
STEP 8
Heat a large nonstick sautépan (4 or 5 quart pan) on medium heat, and add 1 tablespoon unsalted butter. Once melted, add drained pearl onions (make sure they are fairly dry), and sauté until golden brown (about 5 - 7 minutes). Remove onions from the pan, transfer to a shallow dish, set aside to cool completely, then cover and refrigerate (will be added to the boeuf bourguignon later).
STEP 9
In the same sautépan on medium heat, melt 1 tablespoon unsalted butter, then add mushrooms, and stirring frequently, sauté until golden brown (about 5 - 7 minutes). Remove mushrooms from pan, transfer to a shallow dish, set aside to cool completely, then cover and refrigerate (will be added to the boeuf bourguignon later). Time to preheat your conventional oven to 325°F.
Note: These mushrooms were very small, which is why we left them whole. Typically, mushrooms that are larger are halved or quartered.
STEP 10a
Heat the Dutch oven again on the stovetop over medium heat, and add 1 tablespoon unsalted butter, and 2 tablespoons olive oil. Once the butter has melted, add diced white onions and diced carrots, and sauté until slightly softened (about 3 minutes), scraping the bottom of the pan as they cook.
STEP 10b
Add minced garlic, and sauté until fragrant (about 1 minute).
STEP 10c
Sprinkle 3 tablespoons of all purpose flour evenly over vegetables, and sauté for 2 minutes to cook the flour, while stirring and scraping bottom of the pan.
STEP 10d
Add tomato paste to the vegetables, and sauté for 1 minute, while stirring and scraping bottom of the pan.
STEP 10e
Add 1 bottle (750 ml) Burgundy wine (or Pinot Noir - see Notes Section for wine recommendations), while scraping the bottom to deglaze the entire pan (be sure to scrape up all those tasty bits that are stuck to the bottom of the pan). Add the bouquet garni, securing the long end of the twine onto one of the Dutch oven handles (make sure that the end of the twine is not near a flame), and bring to a boil.
STEP 11a
Once the sauce is boiling, add seared beef and all its juices, cooked bacon, and beef stock (or beef broth). Using a wooden spoon or spatula, move the meat around (gently pressing down on the meat) so it’s completely covered by the liquid.
STEP 11b
Bring to a simmer, cover with lid, transfer Dutch oven to conventional oven, and bake for 2 ½ hours. Cover and refrigerate sautéed pearl onions and mushrooms (will be added to the boeuf bourguignon later).
STEP 12
Remove the pan from the oven, and gently stir the meat (scraping the bottom of the pan). Add the sautéed mushrooms and pearl onions, gently pushing them into the sauce, cover with lid, and bake for another 30 minutes.
STEP 13
Remove the pan from the oven, and gently push any exposed meat back into the sauce. Test for doneness by pressing the tip of a sharp knife into one of the large pieces of meat. If it’s fork tender, then bake uncovered for another 15 minutes (up to 30 minutes or more if it needs a bit more cooking - total oven cooking time should be around 3 hours 15 minutes, or more if meat is not tender).
Remove from oven, skim off any visible fat from the surface (see Note below), and discard bouquet garni. Taste for seasoning, and add kosher salt and pepper to taste.
Note: To allow the flavors to meld, this recipe is really best when made 1 to 2 days in advance. It’s also easier to skim off the fat after it’s been refrigerated. For complete make ahead instructions, see Notes section below.
STEP 14
When ready to serve, sprinkle with 1 tablespoon chopped fresh Italian parsley.
SERVING
Serve in shallow bowls along with our Instant Pot Garlic Potatoes, or our Instant Pot Steamed Potatoes, and sprinkle remaining 1 tablespoon chopped fresh Italian parsley as a garnish.
Note: Be sure to serve with some warm, crusty French bread. You will want to use the bread to soak up that delicious sauce!
Notes:
Wine: Boeuf Bourguignon is typically made with a Burgundy wine. However, Pinot Noir is a perfect substitute. For a richer flavored stew, you can use Cabernet Sauvignon instead. This stew has a rich wine flavor, so don’t use a cheap bottle of wine as that flavor will transfer into the stew. Select a good quality red wine (Burgundy, Pinot Noir, or Cabernet) that you enjoy drinking, then buy 2 bottles (one for the stew, and one to drink with the stew). See our Blog Comments & Tips below for more details on the wine for this recipe.
Make Ahead Recommendations: If making ahead, complete the cooking process through the end of Step 13, let cool, then cover and refrigerate (up to 1 or 2 days). When ready to heat, remove from the fridge about 30 minutes before reheating. Then reheat covered on the stovetop starting on low heat, then increase to medium-low heat, and occasionally stir. Or, heat covered in the oven at 325°F, until warmed through (about 30 to 60 minutes, depending on your pan).
VIDEO
How to Make this Authentic French Recipe for Boeuf Bourguignon!
Blog Comments & Tips
An Authentically Divine French Recipe!
Boeuf Bourguignon (aka: beef bourguignon, or burgundy beef stew) is a classic French dish that is common in bistros throughout France. This slow-cooked beef stew is braised with Burgundy wine for a few hours (the longer the better!), to create a rich and flavorful sauce for this stew. This authentic French recipe has been made on special occasions in my family for decades. We hope it will become a tradition in your home, as it has been in mine.
The origin of this recipe goes back to the Middle Ages in the Burgundy region of France (Bourgogne). Originally considered peasant food, this dish would take up to two days to prepare, as each ingredient was individually sautéed and then added during different stages of the cooking process.
I grew up watching my French father prepare this authentic French recipe for every special occasion. Although it didn’t take him two days to make, he would lovingly prepare each component of this dish over a period of many hours.
It may seem strange to some that a beef stew would be considered special, but once you taste it you will likely recognize the difference. The flavor in Boeuf Bourguignon is far more complex than your standard beef stew, making it worth every minute you spend preparing this dish. This is a great recipe for entertaining, because it’s really best when it’s made 1 to 2 days in advance. The flavor develops and gets even better over time.
The key to Boeuf Bourguignon is the prep work. Have your mise en place ready to go before you start cooking. The timing of when each ingredient is added to the stew, is extremely important in this recipe. Individually sautéeing the veggies, searing the meat, and adding each ingredient at the right time during the cooking process, is what creates the layers of flavor in this famously French dish.
Even though our recipe for beef bourguignon takes time to prepare, it’s absolutely worth it! Ingredients like pearl onions, carrots, garlic, mushrooms, and bacon (or lardons) are individually sautéed and combined with seared beef, then slow-braised in red wine and stock to create a rich and hearty beef stew that is absolutely unforgettable.
Let’s talk about wine! After all, it’s a key component of this recipe!
Buy two bottles of the same wine, and make it a good one. You will need one bottle for the Boeuf Bourguignon, and one bottle to drink while you are enjoying this delicious meal. This is not the time to use cheap cooking wine!
If you cannot find a traditional Burgundy wine, a full bodied Pinot Noir is a great substitute to use in this recipe. We actually used Pinot Noir when making this recipe for our food blog, and it turned out delicious. In the past, I’ve also made this recipe with Cabernet Sauvignon, or a blend of Shiraz and Cabernet. The stronger wines give the Boeuf Bourguignon a slightly bolder, richer flavor than when using a Burgundy or Pinot Noir wine. Each variation is delicious.
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 5 tips to making a great Boeuf Bourguignon:
Use high quality ingredients & heavy duty pans. Use lean beef (chuck works well), organic vegetables, beef stock (it’s more flavorful than broth), and great wine. Don’t forget to buy two bottles! This Le Creuset Enabled Cast Iron Oval Dutch Oven (9.5 Quart) goes from stovetop to oven to table. It’s perfect for this recipe!
Cut your vegetables (carrots and white onions) into equal sizes, so they cook evenly.
Don’t try to cook the vegetables, bacon, and beef all at once, as you will lose the complexity of flavor in your sauce. It takes time, but it’s worth spending the time to individually sauté and sear these ingredients.
Cut beef into equal size cubes (about 2 inches). Pat it dry, and sear the meat in batches without crowding the pan, so it doesn’t steam. You will want color on all sides of the meat.
Cook this stew low and slow. Since the cut of meat is not an expensive one, chuck or stew meat needs time to slowly cook to achieve tenderness.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: To ensure the proper depth of flavor, remember to take the time to individually sauté and sear each ingredient.
Adapted from the Boeuf Bourguignon recipe from the The French Recipe Cookbook by Carole Clements and Elizabeth Wolf-Cohen, we’ve taken this very authentic French recipe, created detailed step by step instructions, altered the technique for a more traditional method of oven braising, and zhuzhed up the recipe a little (courtesy of Micheline’s father) to make the flavors shine even more.
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