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Beef Bourguignon, red wine beef stew served with braised vegetables
Glossy chunks of beef braised in red wine, served with pearl onions and mushrooms

Beef bourguignon

Author: Flavelo
Recipes Main Courses
Julia Child made it world famous, but this is a simple French peasant dish. The point: the meat is braised in red wine, not diluted with water. The mushrooms and onions (the garnish) are prepared separately and only meet the meat at the end, to preserve their texture and unique flavour in the thick, dark sauce.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 45 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large cast iron casserole dish with lid
  • Frying pan
  • Sieve

Allergen Information

⚠️ Sulphur dioxide (wine)
⚠️ Cereals containing gluten (flour)
⚠️ Milk (butter)
⚠️ Celery (in stock)

Instructions

1 ✓

Render the fat from the bacon in the casserole dish, remove the bacon bits (lardons), leave the fat in.

Tip: The bacon fat provides the base flavour.
2 ✓

Pat the meat bone-dry (important!), toss lightly in flour, season with salt and pepper. Fry in small batches in the hot bacon fat until dark brown on all sides. Remove the meat.

Tip: If you put it all in at once, the meat cools the fat and releases juices. We need a crust!
3 ✓

In the remaining fat, sauté the roughly chopped onion and carrot. Stir in the tomato purée.

Tip: Caramelising the vegetables further deepens the flavours.
4 ✓

Return the meat and bacon. Pour over the wine and stock to cover. Add the garlic, thyme and bay leaves. Bring to the boil.

Tip: The wine acids tenderise the meat.
5 ✓

Simmer covered over a very low heat (or in an oven at 160°C / 140°C Fan) for 2.5-3 hours, until the meat falls apart with a fork.

Tip: Patience yields roses (and tender meat).
6 ✓

Meanwhile in a frying pan, fry the mushrooms and pearl onions separately in butter until golden brown. Add them to the stew in the last 15 minutes.

Tip: This way the mushrooms don't boil to a mush, and the onions stay sweet.

Recipe FAQ

What wine should I use?
A full-bodied, dry red wine (e.g. Pinot Noir, Merlot). The 'cooking wine' myth: if you wouldn't drink it, don't cook with it!
Why flour the meat?
The flour adds flavour during browning, and later thickens the sauce.

Ingredients

  • 1.2 kg Beef shin or neck (cut into larger, 4-5 cm cubes)
  • 1 bottle Dry red wine (750 ml)
  • 200 g Smoked bacon lardons or strips
  • 2 units Onions (roughly chopped)
  • 2 units Carrots (sliced)
  • 3 cloves Garlic (crushed)
  • 2 tbsp Tomato purée
  • 250 g Button mushrooms (quartered)
  • 15 units Pearl onions (or small shallots, whole)
  • 2 tbsp Flour
  • 5 dl Beef stock
  • 3 sprigs Fresh thyme
  • 2 units Bay leaves
  • 3 tbsp Butter