Boeuf Bourguignon — Print Recipe

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.

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.