Boeuf Bourguignon is one of the most iconic dishes in French cuisine — a slow-cooked beef stew braised in red wine, rich beef stock, aromatic herbs, and studded with mushrooms, onions, and crispy bacon. This hearty, flavour-packed recipe transforms affordable cuts of beef into tender, melt-in-your-mouth perfection. It’s the ultimate comfort food, perfect for family dinners or special occasions.
Here’s a step-by-step guide to making authentic Boeuf Bourguignon at home.
Ingredients:
- 1 kg beef chuck, cut into 2-inch cubes
- 150 g smoked bacon or pancetta, diced
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 750 ml red Burgundy wine (or any good-quality dry red wine)
- 500 ml beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 200 g button mushrooms, cleaned and halved
- 20 small pearl onions, peeled
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Start by heating the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Season the beef cubes with salt and pepper. Brown them in batches in the hot bacon fat, making sure not to overcrowd the pot. Transfer browned beef to a plate.
In the same pot, add the chopped onion and carrots, cooking until softened. Stir in the garlic and tomato paste and cook for another minute until fragrant.
Return the beef and bacon to the pot. Pour in the red wine and beef stock until the meat is just covered. Add the bay leaf and thyme sprigs. Bring to a simmer, then cover and cook on low heat for about 2.5 to 3 hours, or until the beef is tender.
While the stew simmers, sauté the mushrooms and pearl onions in a little butter until golden and cooked through. Add them to the stew in the last 30 minutes of cooking.
Once done, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Serve your Boeuf Bourguignon with creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the luscious sauce. This dish tastes even better the next day, making it perfect for preparing ahead.
Making Boeuf Bourguignon might take some time, but the rewarding flavours and tender beef are well worth the wait. With this recipe, you can bring a taste of classic French comfort to your kitchen anytime.
