Beef Burgundy / Boeuf Bourguignon

My French Classics section definitely lacked beef Bourguignon. It’s an easy to make recipe although it will require time. If you have a pressure cooker, you’ll be able to reduce the cooking time. If not, there is no way you’re going to get away with it! Only time gives this wine sauce its amazing flavor ;-)

The most common side dish to be served with beef Burgundy is steamed potatoes but you can also serve it with rice or pasta. Fresh tagliatelle will be perfect with this boeuf Bourguignon recipe.

Preparation time: 15 minutes – Cooking time: 4 h 30 to 5 hours – Marinating time: at least 5 hours

Ingredients (for 4 servings)

2.2 lbs (1 kg) of beef cut into 2 inches pieces (Rump roast, chuck roast, sirloin tip, top or bottom round…)
3.5 oz (100 g) of bacon
1 carrot
2 onions
6 portobello mushrooms
1 garlic clove
1 bouquet garni (2 bay leaves, 5 sprigs of parsley, 4 sprigs of thyme)
3 cups of red wine (Côtes du Rhone, Bourgogne…)
1 cup of beef stock
2 tablespoons of olive oil (click here to buy online)
1 tablespoon of flour
Salt & pepper

Side

2.2 lbs (1 kg) of potatoes
2 springs of parsley
Salt & pepper

Instructions

1/  The night before (or at least 5 hours before preparing it), rinse and chop thyme and parsley. In a large dish, season meat with salt and combine it with the red wine and the bouquet garni. Cover and leave marinade in the fridge.

2/ Peel and slice carrots, mushrooms and onions.

3/ Dice bacon.

4/ Peel and crush garlic clove.

5/ Heat oil in a large casserole or stew pot over high heat. Add beef pieces moving them so all sides get cooked equally. Keep marinade aside.

6/ Add bacon, carrots, onions and mushrooms. Sprinkle ingredients with flour and stir until flour gets a golden color.

7/ Cover with red wine from the marinade and get to a boil stirring continuously.

8/ Add garlic clove, bouquet garni, beef stock, salt and pepper. Cover and leave over low heat for at least 4 h 30. (Try checking on it and stirring  every 30 to 40 minutes so ingredients don’t stick to the bottom of the stew pot. If your sauce keeps being too liquid, uncover for a while. If it’s not enough, you can still sprinkle a little more flour. Meat is ready when soft.)

9/ 40 minutes before serving, peel and steam side potatoes.

10/ Rinse and chop parsley.

11/ Serve beef Bourguignon with potatoes seasoned with parsley, salt and pepper.

Beef Burgundy / Boeuf Bourguignon on Foodista

19 thoughts on “Beef Burgundy / Boeuf Bourguignon

  1. 03/01/2010 at 12:28 AM

    Stunning in its simplicity. One of my faves!

  2. 03/01/2010 at 2:23 AM

    One of my family’s favorites! Even my sister in China makes it! I skip the marinating time so that it cuts the prep/cooking time a lot!And use pearl onions instead of regular onions. Un Regal!

  3. 03/01/2010 at 4:09 PM

    A classic, one of my favorites! I love the updated version with the portobellos. Great post! ~LeslieMichele

  4. 03/01/2010 at 5:23 PM

    An excellent recipe for this delicious classic!

  5. 03/02/2010 at 12:06 PM

    Oh wowee this is one of the most delicious, mouthwatering boeuf bourguignon I have seen on any blog! I have so wanted to make this but it seems so daunting! I’ll try your recipe! Looks fabulous! Mmmm!

  6. 03/02/2010 at 2:43 PM

    Great classic recipe..yes it does take time, but oh so worth the time for the flavor!!

    sweetlife

  7. 03/02/2010 at 6:46 PM

    Boeuf Bourguignon has got to be just about perfect. One of my favorite recipes for a winter night. Thanks for sharing your version.

  8. 03/04/2010 at 7:46 AM

    Looks so sumptious! And the recipe sounds so easy too. Thanks for sharing.

  9. 03/07/2010 at 9:03 AM

    A fabulous classic french meal that wins everyone over!!

    MMMMMMMMM,…yours is looking grand!!!

  10. 03/09/2010 at 5:45 PM

    One of my favorite! Love this dish!!

  11. 03/16/2010 at 9:27 PM

    A classic. Your sauce looks deep, flavorful and rich.

  12. 03/18/2010 at 10:31 PM

    Beef slowly cooking over a low flame for the ultimate french stew is always a winner, non??? My mum makes it every once in a while and it’s always divine. Great recipe!

    Also, gotta love Laura Calder!

  13. 03/22/2010 at 9:38 PM

    a great classic – I’ll try making one this week

  14. 03/24/2010 at 8:39 AM

    You have THE classic recipe and it looks stunning! I have so wanted to try making this but never have and you have my mouth watering now! Delicious! And perfect recipe!

  15. 01/08/2011 at 3:29 PM

    I’m new to your blog and thought I’d check out your recipe for BB, especially as I posted my ‘easy’ version today. Definitely a few tips for me to take home – steamed potatoes is nicer than mashed (but I think I still prefer the bread) and you left the beef in larger chunks, which would work well for a grown-up meal (I have little kids to cater to!). Looks wonderful, and I will stick around and check out the rest of your blog too!

  16. 02/28/2011 at 3:34 AM

    this looks soooo tasty! there is not a single ingredient on the list that i don’t just love. would not have thought to put it over pasta or rice, good idea. thanks!

  17. Tanisha
    05/07/2011 at 3:55 PM

    Why do they eat so much red meat/beef. What YUCKY people. YUCK!

  18. April
    03/30/2012 at 1:01 PM

    Tanisha, it’s a BEEF recipe. Feel free to go away and take your silly attitude with you. Go troll the veggie blogs. Thanks.

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