🇫🇷 France · Food
Boeuf Bourguignon: Burgundy Beef Stew
By eatmundo · July 2, 2026
A cornerstone of French cuisine, Boeuf Bourguignon is a testament to the art of slow cooking. This glorious stew features succulent cubes of beef, lovingly braised until meltingly tender in a deeply flavored sauce crafted from robust red Burgundy wine, rich beef broth, aromatic vegetables, and fresh herbs. Each spoonful, punctuated by savory lardons and sautéed mushrooms, offers an unparalleled depth of flavor and a comforting, rustic elegance that transforms a simple meal into an extraordinary dining experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Pat 1.2 kg beef chuck or stewing beef, cut into 5 cm (2-inch) cubes, very dry with paper towels. Season generously with 2 tsp salt and 1 tsp black pepper.
- 2
In a large, heavy-bottomed Dutch oven, render 150g diced bacon (lardons) over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- 3
Increase heat to medium-high. Add 2 tbsp olive oil to the pot. Sear the beef cubes in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove beef and set aside.
- 4
Reduce heat to medium. Add 1 large chopped onion and 2 chopped carrots to the pot. Sauté for 8-10 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute. Add 2 tbsp all-purpose flour and cook, stirring, for 2 minutes.
- 5
Stir in 2 tbsp tomato paste. Pour in 750ml (3 cups) dry red Burgundy wine and 500ml (2 cups) beef broth. Scrape up any browned bits. Add 2 bay leaves and 1 tsp fresh thyme sprigs. Return beef and half of the crispy bacon to the pot.
- 6
Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until beef is incredibly tender. In the last 30 minutes, sauté 300g quartered button mushrooms in 2 tbsp butter in a separate pan until golden, then add to the stew. Taste and adjust seasoning. Serve hot, garnished with the remaining crispy bacon and fresh chopped parsley, perhaps alongside creamy mashed potatoes or crusty bread.
Frequently Asked Questions
Which cut of beef is best for Boeuf Bourguignon?+
For the most tender and flavorful Boeuf Bourguignon, use boneless beef chuck roast. Its marbling breaks down beautifully during long, slow cooking, resulting in succulent meat.
What kind of red wine should I use for Boeuf Bourguignon?+
A dry red Burgundy wine (Pinot Noir) is traditional and ideal, as "Burgundy" is in the name. Alternatively, any good quality, dry red wine like a Cabernet Sauvignon or Merlot will also work well.
How long should Boeuf Bourguignon simmer to get the beef truly tender?+
Boeuf Bourguignon should simmer slowly in the oven or on the stovetop for at least 2.5 to 3 hours, or until the beef is fork-tender and easily falls apart. Resist the urge to rush it, as long cooking develops deep flavors.
What's a common mistake people make when cooking Boeuf Bourguignon?+
A common mistake is not sufficiently browning the beef in batches before stewing. Properly searing the beef creates a rich, caramelized crust which significantly deepens the flavor of the entire dish.
Mundo Match
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