Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 1.5 kg beef chuck (cut into 5 cm pieces); 150 g smoked bacon lardons; 2 tbsp olive oil; 1 onion (sliced); 2 carrots (sliced); 3 cloves garlic (crushed); 2 tbsp tomato paste; 3 tbsp plain flour; 750 ml full-bodied red wine; 500 ml beef stock; 1 bouquet garni; 20 pearl onions (peeled); 300 g mushrooms (quartered); 30 g butter; Salt and black pepper

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Rich, slow-braised boeuf bourguignon with beef chuck, red wine, bacon, mushrooms and pearl onions.

About this French recipe

Boeuf bourguignon comes from Burgundy, where beef is slow-cooked in the region’s red wine. It became famous worldwide through French home-cooking books of the 1960s.

Ingredients you will need

The main ingredients are beef chuck, smoked bacon lardons, olive oil, onion, carrots, garlic. Exact quantities are in the recipe card below.

How long it takes

Allow 3 hr 30 min in total: 30 min of preparation, 3 hr of cooking. The recipe serves 6.

Boeuf Bourguignon

Rich, slow-braised boeuf bourguignon with beef chuck, red wine, bacon, mushrooms and pearl onions.

Print Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Main Course

Cuisine: French

Calories: 720

Ingredients Method Notes

Ingredients

1.5 kg beef chuck cut into 5 cm pieces
150 g smoked bacon lardons
2 tbsp olive oil
1 onion sliced
2 carrots sliced
3 cloves garlic crushed
2 tbsp tomato paste
3 tbsp plain flour
750 ml full-bodied red wine
500 ml beef stock
1 bouquet garni
20 pearl onions peeled
300 g mushrooms quartered
30 g butter
Salt and black pepper

Method

Heat the oven to 160°C. Brown the lardons in the oil in a casserole and remove.
Pat the beef dry, season and brown well in batches. Remove.
Cook the onion and carrots for 5 minutes. Add the garlic, tomato paste and flour and stir for 2 minutes.
Add the wine, stock and bouquet garni, return the beef and lardons and bring to a simmer.
Cover and cook in the oven for 2½ hours until the beef is tender.
Brown the pearl onions and mushrooms in the butter and add for the last 30 minutes. Season and serve with potatoes or crusty bread.

Notes

Brown the beef in small batches. Crowding the pan steams the meat and you lose the deep flavour.