Beef Burgundy (or Boeuf Bourguignon) is a classic French dish that has delighted palates for centuries. Its rich, deep flavors come from slow-cooking beef with red wine, vegetables, and aromatic herbs. Originally a peasant dish, it has evolved into a beloved culinary masterpiece. Whether you're a seasoned home cook or a food enthusiast looking to expand your repertoire, this recipe will guide you through creating this heartwarming dish.

beef burgundy recipe


Essential Ingredients

  • Beef Chuck - 2 lbs, cut into 2-inch cubes
  • Red Wine - 3 cups (preferably Burgundy wine)
  • Beef Broth - 2 cups
  • Carrots - 2 large, sliced into rounds
  • Pearl Onions - 12, peeled
  • Garlic - 4 cloves, minced
  • Tomato Paste - 2 tablespoons
  • Bacon - 4 slices, cut into lardons
  • Button Mushrooms - 1 lb, quartered
  • Flour - 2 tablespoons
  • Olive Oil - 2 tablespoons
  • Thyme - 2 sprigs (or 1 teaspoon dried thyme)
  • Bay Leaves - 2
  • Salt and Pepper - to taste

Optional Ingredients

  • Cognac - 1/4 cup (for a richer flavor)
  • Parsley - Fresh, chopped (for garnish)


  1. Marinate the Beef: In a large bowl, combine the beef cubes with 2 cups of red wine, thyme, bay leaves, and a pinch of salt and pepper. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Prepare the Ingredients: While the beef marinates, slice the carrots, peel the pearl onions, mince the garlic, and cut the mushrooms.

Cooking Process

  1. Sear the Meat: Remove the beef from the marinade, pat dry, and set the marinade aside. In a heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside.
  2. Cook the Bacon: In the same pot, add the bacon lardons and cook until crispy. Remove the bacon and set aside with the beef.
  3. Sauté the Vegetables: Add the remaining olive oil to the pot. Sauté the carrots, pearl onions, garlic, and mushrooms until they start to brown, about 5-7 minutes.
  4. Deglaze the Pot: Add the tomato paste and cook for an additional 2 minutes. Pour in the reserved marinade, scraping up any browned bits from the bottom of the pot. Add the cognac if using.
  5. Simmer the Stew: Return the beef and bacon to the pot. Sprinkle the flour over the mixture, stirring to coat everything evenly. Pour in the remaining red wine and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is tender.
  6. Final Touches: Season with salt and pepper to taste. Remove the thyme sprigs and bay leaves.

Serving Suggestions

Beef Burgundy pairs wonderfully with creamy mashed potatoes, buttered noodles, or crusty French bread. For an added touch, garnish with chopped fresh parsley.

Final Thoughts

Trying your hand at Beef Burgundy is a rewarding culinary adventure. The rich flavors and tender beef will make it a favorite at your dinner table. Don't forget to share your cooking experience with friends and family—they'll want to try it too! Enjoy, and happy cooking!

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