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 boeuf Bourguignon.
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.
Mardi@eatlivetravelwrite Says: mars 1st, 2010 at 12:28
Stunning in its simplicity. One of my faves!
Gaelle@whatareyoufeedingyourkidsthesedays.com Says: mars 1st, 2010 at 2:23
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!
The Chef In My Head Says: mars 1st, 2010 at 4:09
A classic, one of my favorites! I love the updated version with the portobellos. Great post! ~LeslieMichele
5 Star Foodie Says: mars 1st, 2010 at 5:23
An excellent recipe for this delicious classic!
Jamie Says: mars 2nd, 2010 at 12:06
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!
sweetlife Says: mars 2nd, 2010 at 2:43
Great classic recipe..yes it does take time, but oh so worth the time for the flavor!!
sweetlife
oysterCulture Says: mars 2nd, 2010 at 6:46
Boeuf Bourguignon has got to be just about perfect. One of my favorite recipes for a winter night. Thanks for sharing your version.
kristy Says: mars 4th, 2010 at 7:46
Looks so sumptious! And the recipe sounds so easy too. Thanks for sharing.
Sophie Says: mars 7th, 2010 at 9:03
A fabulous classic french meal that wins everyone over!!
MMMMMMMMM,…yours is looking grand!!!
Cherine Says: mars 9th, 2010 at 5:45
One of my favorite! Love this dish!!
The Duo Dishes Says: mars 16th, 2010 at 9:27
A classic. Your sauce looks deep, flavorful and rich.
Jenn Says: mars 18th, 2010 at 10:31
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!
Julia Says: mars 22nd, 2010 at 9:38
a great classic – I’ll try making one this week
Jamie Says: mars 24th, 2010 at 8:39
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!
French Cooking - Beef Burgundy | Food Blogger Network Says: mai 14th, 2010 at 6:36
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Ruby Says: janvier 8th, 2011 at 3:29
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!
Pot Pie Recipes Says: février 28th, 2011 at 3:34
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!
Tanisha Says: mai 7th, 2011 at 3:55
Why do they eat so much red meat/beef. What YUCKY people. YUCK!