Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2kg beef chuck, cut into 5cm cubes; 750ml red Burgundy wine; 200g pearl onions, peeled; 250g button mushrooms, halved; 2 carrots, thickly sliced; 3 cloves garlic, crushed; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 tbsp olive oil; Bouquet garni (thyme, bay leaf, parsley); Salt and pepper

Bœuf Bourguignon (BUHF boor-ghee-NYOHN)

Burgundy Beef Stew

⏱ Prep Time 3.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 492 kcal

Chunks of beef braised for hours in red Burgundy wine with pearl onions, mushrooms, and carrots until the meat melts and the sauce turns velvety and deeply flavoured.

Nutrition & Info

Protein 42.0g

Carbs 18.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

Dutch oven or heavy casserole sharp knife fine sieve

Presentation Guide

Vessel: deep earthenware dish

Garnishes: fresh parsley, crusty bread

Accompaniments: mashed potatoes, egg noodles

Ingredients

1.2kg beef chuck, cut into 5cm cubes
750ml red Burgundy wine
200g pearl onions, peeled
250g button mushrooms, halved
2 carrots, thickly sliced
3 cloves garlic, crushed
2 tbsp tomato paste
2 tbsp all-purpose flour
3 tbsp olive oil
Bouquet garni (thyme, bay leaf, parsley)
Salt and pepper

Instructions

1
Pat beef dry, season generously. Brown in olive oil in a hot Dutch oven in batches. Remove and set aside.
2
Sauté carrots, pearl onions, and garlic for 5 min. Sprinkle with flour, stir 1 min.
3
Add tomato paste and wine, scraping up browned bits. Return beef. Add bouquet garni. Liquid should just cover the meat.
4
Bring to a simmer, cover, and transfer to oven at 160°C (325°F). Braise for 2.5 hours.
5
Add mushrooms in the last 30 min of cooking.
6
Remove bouquet garni. Adjust seasoning. The sauce should coat the back of a spoon. Serve with crusty bread or mashed potatoes.

💡

Did You Know?

Julia Child's boeuf bourguignon recipe in Mastering the Art of French Cooking single-handedly introduced a generation of Americans to French home cooking.

Chef's Notes

Equipment Tips

Dutch oven or heavy casserole
sharp knife
fine sieve

Garnishing

fresh parsley, crusty bread

Accompaniments

mashed potatoes, egg noodles

The Story Behind Boeuf Bourguignon

Originally a peasant dish from Burgundy using tough cuts slow-cooked in local wine, boeuf bourguignon was elevated to haute cuisine by Auguste Escoffier. Julia Child brought it to American kitchens in 1961, cementing its status as the quintessential French stew.

🕐 Traditionally enjoyed sunday lunch or dinner 📜 Origins: 19th century Burgundy

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