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Easy Boeuf Bourguignon

Boeuf bourguignon

French comfort food at its finest. This recipe has been simplified for the home chef, yet remains impressive in its taste and presentation.

There’s a reason boeuf bourguignon, a classic dish from the Burgundy wine region in east-central France, is known throughout much of the world. It is so much more than just another meat stew. A special alchemy occurs when beef, lardon and onions are slowly braised in red wine until the flavours meld together and the sauce turns silky.

This recipe takes about 3.5 hours from beginning to end, but most of that time is hands-off – giving you plenty of time to make a side dish, set the table and enjoy a glass of wine!

Ingredients (6 servings)

  • 1.5kg well-marbled beef
  • 200g lardons
  • 50g butter
  • 2 tablespoons olive oil
  • 2 onions, slivered
  • 3 cloves garlic, crushed
  • 2 tablespoons flour
  • 1 bottle (750ml) full-bodied dry red wine
  • 2 bouillon cubes
  • 2 tablespoons tomato paste
  • 1 bouquet garni

  • 250g fresh mushrooms
  • 3 large carrots
  • 400g frozen pearl onions
  • 2 tablespoons cornflour
  • Fresh parsley

Method

Cube the beef, pat dry and set aside. In a large cocotte, brown the lardons until lightly crisp. Remove the lardons. Add butter and oil to the rendered fat, then sear the beef in 2-3 batches.

When all the cubes are browned, return the lardons, the remaining meat and its juices to the cocotte. Add the onions and garlic. Sprinkle flour over the mixture, combine well and cook until the flour is golden brown, making sure to scrape the bottom of the cocotte.

Add the wine and enough water to barely cover the meat. Crush the bouillon cubes into the liquid, add the tomato paste, bouquet garni, 3 pinches of salt and some black pepper. Combine well. When the mixture comes to a boil, reduce the heat and cover the cocotte.

After about 2 hours of simmering, remove 150ml of the cooking liquid and let cool in the fridge. Clean the mushrooms and, if necessary, halve or quarter them. Peel the carrots and cut them in large chunks. When the liquid is cool, stir in cornflour and mix well.

Turn up the heat to medium. Add the prepared vegetables and cornflour slurry, stir well, and cook gently for about 30 minutes until the sauce is slightly thickened. Salt and pepper to taste. Remove the bouquet garni and sprinkle with plenty of chopped parsley before serving.

Chef’s tips

Serve boeuf bourguignon with pureed potatoes or buttered noodles, and plenty of fresh crusty bread.

The perfect wine pairing is another bottle of the same red that you used in the dish.

Boeuf bourguignon is even better the second day, making it an ideal make-ahead meal.

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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.