Boeuf Bourguignon – Slow-Cooked French Beef Stew in Red Wine

A Rich, Rustic Classic from the Heart of Burgundy

Boeuf Bourguignon is a deeply flavorful French stew made with beef slowly braised in red wine, aromatics, and herbs. This dish transforms humble ingredients into something elegant, perfect for cold days or dinner parties. Served with buttery potatoes, noodles, or crusty bread — it’s the essence of French comfort.

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⏱️ Recipe Overview

• Servings: 4–6

• Prep Time: 25 min

• Cook Time: 2.5 – 3 hours

• Total Time: ~3.5 hours

• Difficulty: Medium

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🛒 Ingredients

• 1.2 kg beef chuck, cut into large cubes

• Salt and black pepper to taste

• 2 tbsp olive oil

• 150g bacon or pancetta, diced

• 2 carrots, sliced

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 tbsp flour

• 2 cups dry red wine (Burgundy or Pinot Noir)

• 1.5 cups beef stock

• 1 tbsp tomato paste

• 1 bay leaf

• 4–5 thyme sprigs

• 200g mushrooms, quartered

• 1 cup pearl onions (optional, peeled)

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👨‍🍳 Instructions

1. Brown the meat:
   Pat beef dry and season. In a large Dutch oven, brown in batches with olive oil. Remove and set aside.

2. Build flavor:
   In the same pot, cook bacon, then add carrots, onion, and garlic. Stir in flour and tomato paste. Return meat to pot.

3. Deglaze and simmer:
   Pour in wine and stock. Scrape bottom, add herbs. Bring to a simmer, then cover and cook in a 160°C (325°F) oven for 2.5–3 hours.

4. Add mushrooms and onions:
   In final 30 minutes, sauté mushrooms and pearl onions. Stir into stew to finish cooking.

5. Serve hot:
   Over mashed potatoes, buttered noodles, or crusty bread.

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🎯 Gourmet Tip

Let the stew rest overnight in the fridge for even deeper flavor the next day. Reheat gently and garnish with fresh parsley.