Boeuf bourguignon – beef braised in red wine Recipe
Boeuf bourguignon is a rich stew from Burgundy, where beef is slowly braised in red wine with vegetables and bacon. The meat turns out butter-soft, and the sauce is dark, aromatic, and full of flavor. It’s a great dish for cooler days when you want to warm up the house and have dinner ready for two days in a row.
This classic French stew combines slow-braised beef, red wine, and aromatic vegetables into a deeply flavorful, comforting dish that actually improves in taste the next day. It’s ideal when you want an impressive yet make-ahead meal for family or guests.
Chef's tips
Take your time browning the meat well in batches – this step builds the base flavor of the whole dish. Use a dry, good-quality red wine you’d enjoy drinking, and don’t rush the braising time; low and slow cooking is what makes the beef melt-in-your-mouth tender.
How to serve
Serve boeuf bourguignon in warm deep plates with a generous spoonful of sauce. Pair it with creamy mashed potatoes, buttered noodles, or rustic bread to soak up the sauce. A simple green salad with a sharp vinaigrette on the side balances the richness.
Ingredients
- beef - 1.2 kg
- red wine - 750 ml
- beef stock - 250 ml
- bacon - 150 g
- carrot - 3 piece
- onion - 2 piece
- garlic - 4 cloves
- button mushrooms - 250 g
- tomato paste - 1.5 tablespoon
- wheat flour - 2 tablespoon
- oil - 2 tablespoon
- bay leaf - 2 piece
- thyme - 1 teaspoon
- salt
- black pepper
- parsley finely chopped - 2 tablespoon
Preparation
- Cut the beef into large cubes, about 3–4 cm. Pat the meat dry with paper towels and season with salt and pepper.
- Cut the bacon into strips or cubes. Peel the carrots and slice them into thick rounds. Peel the onion and slice it into thin wedges. Finely chop the garlic. Clean the mushrooms and cut them in half.
- Heat 1 tablespoon of oil in a large heavy pot over high heat. Add the bacon and fry for 5–7 minutes, until browned and the fat has rendered. Remove the bacon to a plate, leaving the fat in the pot.
- Add the beef to the pot in batches. Sear each batch for 5–7 minutes, until the pieces are well browned on all sides. Do not add all the meat at once, so it doesn’t stew in its own juices. Transfer the browned meat to a plate.
- If needed, add another tablespoon of oil to the pot. Add the onion and carrot and sauté over medium heat for 5–7 minutes, until the onion softens and starts to brown lightly.
- Add the garlic and cook for 1 more minute, stirring, until fragrant.
- Sprinkle in the flour and mix thoroughly with the vegetables. Cook for 1–2 minutes, until the flour turns lightly golden.
- Add the tomato paste, stir, and cook for 1 more minute.
- Pour in the wine and stock, stirring so there are no lumps. Add the bay leaves, thyme, browned bacon, and all the beef along with any juices from the plate.
- Bring to a gentle simmer, reduce the heat to low, cover the pot, and braise for 2–2.5 hours. Stir every 20–30 minutes and check that the sauce isn’t catching on the bottom. The meat is ready when it can be easily mashed with a fork.
- About 20 minutes before the end of braising, sauté the mushrooms in a separate pan in a little oil for 5–7 minutes, until browned on all sides and their moisture has evaporated.
- Add the mushrooms to the pot with the beef, stir, and cook together for another 10–15 minutes uncovered so the sauce thickens slightly. Taste and season with salt and pepper.
- Before serving, remove the bay leaves, sprinkle the dish with chopped parsley, and serve hot.
Storage
Po całkowitym wystudzeniu przełóż do szczelnego pojemnika. Podgrzewaj na małym ogniu, mieszając i w razie potrzeby dolewając odrobinę wody lub bulionu. Można mrozić do 3 miesięcy.
This is one of those dishes that fill the whole house with a cozy aroma and make everyone drift into the kitchen. I like to cook it on a weekend, let it rest overnight, and reheat it the next day – the flavors meld and deepen, and dinner practically makes itself.
