Boeuf Bourguignon
This classic French beef stew features tender beef braised in red wine with bacon, mushrooms, and pearl onions. It's a rich and comforting dish, perfect for a special occasion or a hearty family meal.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 743 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef chuck, cut into 5cm cubes
- 180 gbacon, cut into lardons or 1-inch (2.5 cm) pieces
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and sliced
- 3 clovegarlic, minced
- 750 mldry red wine, such as Burgundy or Pinot Noir
- 500 mlbeef broth
- 2 tbsptomato paste
- 3 gfresh thyme
- 1 pcsbay leaf
- 2 tbspall-purpose flour
- 250 gbutton mushroom, quartered or halved if small
- 200 gpearl onion, peeled
- 1 tbspbutter
- 1 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
large pan · slotted spoon · dutch oven
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
About 8 min
Cook’s note: Do not discard the bacon fat; it adds flavor for searing the beef.
- 3
Pat the beef chuck dry with paper towels and season generously with salt and pepper.
About 2 min
Cook’s note: Drying the beef helps achieve a better sear.
- 4
Add the beef to the hot fat in batches, searing on all sides until deeply browned. Remove the seared beef and set aside with the bacon.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
- 5
Add the chopped yellow onion and sliced carrots to the pot and cook until softened, about 5-7 minutes.
About 7 min
- 6
Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Cooking the tomato paste briefly enhances its flavor.
- 7
Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1-2 minutes to toast the flour.
About 2 min
Cook’s note: This helps thicken the stew.
- 8
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
About 7 min
- 9
Return the seared beef and reserved bacon to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf.
About 1 min
- 10
Bring the stew to a gentle simmer, then cover the pot and transfer it to the preheated oven.
About 2 min
- 11
Braise for 2.5 to 3 hours, or until the beef is very tender.
About 3 hr
Cook’s note: The longer it braises, the more tender the beef will be.
- 12
While the beef is braising, prepare the mushrooms and pearl onions. In a separate pan, melt the butter and olive oil over medium-high heat.
About 5 min
- 13
Add the button mushrooms and cook, stirring occasionally, until browned and tender, about 8-10 minutes. Remove and set aside.
About 10 min
- 14
In the same pan, add the pearl onions and cook until lightly browned and softened, about 10-12 minutes. Set aside.
About 12 min
- 15
Once the beef is tender, remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaf.
About 1 min
- 16
Stir in the cooked mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper as needed.
About 1 min
- 17
Serve hot, garnished with fresh chopped parsley if desired.
Cook’s note: Excellent with mashed potatoes, pasta, or crusty bread.
Per serving
Nutrition
- Calories
- 743.3kcal
- Protein
- 46.5g
- Carbs
- 16.8g
- Fat
- 44.6g
- Fibre
- 2.5g
- Sugar
- 5.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Boeuf Bourguignon in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
More recipes
All recipesmain course
Pollo A La Brasa
This is a home-friendly version of the famous Peruvian roasted chicken, known for its incredibly flavorful marinade and crispy, dark skin. A blend of spices, chili paste, and vinegar creates a smoky, tangy crust while the meat stays juicy inside. It's a fantastic centerpiece for a meal, often served with french fries and a creamy dipping sauce.
1 hr 45 minside dish
Himbasha (Ethiopian Flatbread)
Experience the warm, inviting flavors of Ethiopia with this traditional Himbasha flatbread. Subtly spiced with cardamom and adorned with nigella and sesame seeds, this soft, slightly chewy bread features a beautiful scored pattern, making it a delightful centerpiece for any meal or gathering.
2 hr 45 min 326 kcalside dish
Parippu Curry
This comforting Sri Lankan lentil curry is a staple, made with red lentils cooked until tender in a fragrant coconut milk broth. It's mildly spiced and incredibly creamy, perfect as a side dish with rice or roti. This recipe offers a taste of authentic island flavors.
35 min 552 kcaldessert
Yemas de Santa Teresa
These traditional Spanish confections are delicate, small sweets made primarily from egg yolks and sugar. They have a rich, melt-in-your-mouth texture and a bright, citrusy flavor. Perfect for a sweet treat or after-dinner dessert.
1 hr 35 min 373 kcalmain course
Pasta Pomodoro
This classic Italian pasta dish features a simple, vibrant tomato sauce made with ripe tomatoes, garlic, and fresh basil. It's a quick and satisfying meal that highlights the natural sweetness of fresh ingredients. This version is entirely plant-based, perfect for a light and flavorful dinner.
40 min 457 kcaldessert
Konafa
This traditional Egyptian dessert features shredded phyllo dough, known as konafa pastry, layered with a creamy cheese filling. It's baked to a golden crisp and then drenched in a fragrant, sweet syrup. A delightful treat for any occasion.
1 hr 30 min 1,102 kcallunch
Marinated Baked Tofu
This recipe features firm tofu baked to a golden crisp after soaking in a savory and slightly sweet marinade. It's a versatile protein that can be added to salads, sandwiches, or served as a main course with your favorite sides.
1 hr 10 min 152 kcal