Beef Bourguignon Recipe: The Classic French Beef Stew Simmered in Red Wine Cuisineet Recipes
Total duration: 280 minutes.
Difficulty: Medium
Servings: 6
Boeuf bourguignon, whose name immediately evokes traditional French cuisine and the comfort of a stewed dish, is one of the most beloved delicacies in France. Deeply flavourful and exquisitely tender, this classic beef stew simmers for hours in red wine, imparting an unmistakable aromatic richness to every bite. With its tender meat, caramelized onions, earthy mushrooms and creamy wine sauce, this dish perfectly embodies the generosity and elegance of French gastronomy.
It’s the perfect dish for quiet Sundays, convivial dinners with friends, or just to indulge in a warm, comforting dish. Served with mashed potatoes, buttery pasta or crusty bread, beef bourguignon is the ultimate in comfort, sublimated in culinary art. Cooking and recipes
What is beef bourguignon?
Boeuf bourguignon is a traditional French beef stew from Burgundy, a region renowned for its red wine. This dish consists of pieces of beef simmered slowly in a broth of beef and wine, with onions, carrots, mushrooms, pancetta and aromatic herbs. The long cooking over low heat allows the meat to melt and develop a smooth and tasty sauce, flavored with aromatic herbs and the sweetness of caramelized vegetables.
Why Everyone Will Love This Recipe Cooking and Recipes
Rich, deep flavor: long, slow cooking reveals the natural sweetness of meat and vegetables.
Elegant and warm at the same time: perfect for a dinner with friends or a comforting family meal.
Aromas that perfume the kitchen: red wine, garlic and thyme create an irresistible aroma during cooking. Wine
Versatile: Goes well with mashed potatoes, polenta or even a simple baguette.
Easy to prepare: even better the next day, as the flavors intensified overnight.
Tips for a successful beef bourguignon Cuisinefrançaise
Choose the right wine: Burgundy or Pinot Noir offer authentic depth and balance.
Patience is a virtue: the longer the stew simmers, the richer and more tender it will be. Soups and stews
Use fresh herbs: a bouquet garni of thyme and fresh parsley enhances the aroma.
Make Ahead: Like many stews, beef bourguignon tastes even better the next day.
Serve simply: mashed potatoes, buttery stir-fried noodles or crusty bread are all you need.
How to store beef bourguignon
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor improves over time, as the wine and herbs have time to infuse. Reheat gently over low heat to preserve the tenderness of the meat. Wine
How to freeze a beef bourguignon
Boeuf bourguignon freezes very well. Let it cool completely before placing it in a container suitable for freezing. It will keep for up to 3 months in the freezer. Thaw it overnight in the refrigerator and gently reheat it in a pan. Add a little broth or wine if necessary to restore its creamy texture.
Ingredients
FOR THE MEAT STEW Soups and stews
MEAT CABBAGE
1.5 kg
3 CARROTS
150 g
2 ONIONS, COARSELY CHOPPED
SMOKED OR CLASSIC PANCETTA, CUT INTO STRIPS
150 g
2 cloves garlic, crushed
25 g tomato puree
2 tablespoons WHEAT
750 ml (3 dl) RED WINE (Usually BURGUNDY OR PINOT NOIR) Wine
250 ml (1 dl) MEAT STRENGTH
1 BOUQUET OF GARNI (THYME, BAY LEAF, PARSLEY)
SALT, TO TASTE
EXTRA VIRGIN OLIVE OIL
BUTTER
PEPPERS
FOR THE ONION TO PIERCE
250 g dried onions
30 g butter
SALT, TO TASTE
1 tablespoon sugar
1 MEAT POWER PER HOUR
MEAT POWER, NECESSARY
FOR THE MUSHROOMS
250 G MUSHROOMS
1 clove of garlic
EXTRA VIRGIN OLIVE OIL, AS NEEDED
SALT
How to prepare a beef bourguignon? 1. Prepare the meat
Start with a large piece of ground beef, fatty enough and rich in connective tissue to stay tender even after several hours of cooking. Take only the thickest layers and cut them into large cubes. Beef
Blanch the pancetta slices for 2 minutes in boiling water to remove excess salt. Drain them, then fry them in a little olive oil until golden brown and crispy. Set aside.
Heat a little oil and butter in the same pan, then brown the minced meat in small quantities. Be careful not to overcrowd the pan: this step is essential to achieve an intense caramelized flavor. Salt lightly and set aside once all the pieces are golden brown.
Add the chopped carrots, onions, and crushed garlic to the same pan. Fry for a few minutes until fragrant and lightly browned. Stir in the flour to coat the vegetables and create a base that will thicken the sauce.
Stir in the tomato puree, then pour in the red wine. Deglaze any browned bits from the bottom of the pan. Add the broth, just enough to almost cover the meat. Return the meat and pancetta to the pan. Pastries
Add the bouquet garni, a few peppercorns and salt if necessary. Bring to a slight boil, then lower the heat, cover and simmer for about 3 hours. The sauce should simmer gently – never boil too hard. Stir occasionally and skim the surface to remove impurities.
While the stew is simmering, caramelize the boletta onions in butter with a touch of sugar, salt, thyme and a little broth. Cook over medium heat until soft and shiny.
