This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
4 hours 20 min.
Easy
16.30 €
6 people
13 IngredientsLast modified on: February 21th 2011
800 g beef
250 g smoked pork belly (or thick cut streaky bacon)
1 
3 tablespoons 
1 tablespoon 
750 ml red wine
1 
3 
1 kg 
250 g 
1 tablespoon 
Times for this recipe
Preparation: 1 hour 5 min.
Cooking: 3 hours 15 min.
All in all: 4 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Cut 800 g beef in pieces, remove and dispose everything that is not good meat (skin, strong parts), it's the main secret of boeuf bourgignon: a perfect meat at the beginning.
Stage 2 - ⌛ 5 min.
Cut 250 g smoked pork belly (or thick cut streaky bacon) in small pieces.
Stage 4 - ⌛ 2 min.
In a big pan on medium fire, pour 3 tablespoons oil, when hot add grinded onion and bacon, mix well, pepper and some salt.
Stage 5 - ⌛ 4 min.
Make cook for about 3 or 4 minutes, then remove pan from fire and with a skimmer put mixture in a plate, leave only some fat in the pan.
Stage 6 - ⌛ 1 min.
Put back pan on lively fire, add meat pieces...
Stage 7 - ⌛ 8 min.
...and make brown on each sides.
Stage 8 - ⌛ 1 min.
Stage 9 - ⌛ 2 min.
Add onion mix, stir again.
Stage 10 - ⌛ 1 min.
Add 750 ml red wine.
Stage 11 - ⌛ 30 min.
Stir well, scratch bottom pan to deglaze, then add 1 bouquet garni, salt and pepper.
Reduce fire to slow, and let cook for 30 minutes.
If you get foam on top during this time, skim it and dispose.
Reduce fire to slow, and let cook for 30 minutes.
If you get foam on top during this time, skim it and dispose.
Stage 12 - ⌛ 5 min.
During this time, peel, wash and cut 3 carrots in pieces.
Stage 13 - ⌛ 2 hours
Add them in the pan, and let cook uncovered for at least 2 hours.
Stage 14 - ⌛ 25 min.
During this time, peel, wash and make cook 1 kg potatoes in water.
Stage 15 - ⌛ 10 min.
During this time, peel and slice 250 g mushrooms.
Stage 16 - ⌛ 1 min.
Add mushrooms in the pan about 30 minutes before serving.
Stage 17 - ⌛ 5 min.
You can brown potatoes in a frying pan with 1 tbs of oil, not absolutely needed, but in my opinion much better.
Stage 18 - ⌛ 5 min.
Preparing sauce:
Put everything solid from pan in a strainer on another pan.
Dispose bouquet garni.
Your goal is to have have only liquid part in the pan, and all solid part in another.
Put everything solid from pan in a strainer on another pan.
Dispose bouquet garni.
Your goal is to have have only liquid part in the pan, and all solid part in another.
Stage 19 - ⌛ 5 min.
Put back pan with liquid on medium fire, when boiling add 1 tablespoon cornflour mixed with some cold water.
Whip strongly to thicken sauce, then taste to check seasoning.
Whip strongly to thicken sauce, then taste to check seasoning.
Stage 20 - ⌛ 10 min.
Put back meat and vegetables in the smooth and tasty sauce, slow fire, and let stay until service time.
Stage 21
Heat plates and serve with potatoes.
Remarks
Bœuf Bourguignon is one of those dishes that get better each time they are reheated, so don't hesitate to make a lot in one go and then reheat it several times.
For the wine, it should be ideally a red Burgundy made from pinot noir grapes, but if you can't get one from this area at a reasonable price, try to get another pinot noir if possible.
If you have a good butcher, ask his advice about suitable cuts of beef for bourguignon, otherwise remember you don't need an expensive cut like steak, but preferably a cheaper cut suited to long slow cooking (such as stewing steak).
Years ago it was usual to thicken the sauce with a "roux" (mix of cooked butter and flour), it's efficient but unfortunately it dulls the flavour of the sauce. Bernard Loiseau the famous French chef, in his day, suggested replacing the roux with a little carrot purée, but cornflour also works well.
For the wine, it should be ideally a red Burgundy made from pinot noir grapes, but if you can't get one from this area at a reasonable price, try to get another pinot noir if possible.
If you have a good butcher, ask his advice about suitable cuts of beef for bourguignon, otherwise remember you don't need an expensive cut like steak, but preferably a cheaper cut suited to long slow cooking (such as stewing steak).
Years ago it was usual to thicken the sauce with a "roux" (mix of cooked butter and flour), it's efficient but unfortunately it dulls the flavour of the sauce. Bernard Loiseau the famous French chef, in his day, suggested replacing the roux with a little carrot purée, but cornflour also works well.
And to drink?
The same wine you use in the recipe, ideally a bourgogne pinot noir.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made, after Ginette Mathiot.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 290 RDI=30 % | 270 RDI=40 % | 5,050 RDI=250 % | 21,150 RDI: 250 % |
| Per 100 g | 5 RDI=2 % | 7 RDI=1 % | 7 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 40 RDI=10 % | 50 RDI=4 % | 40 RDI=7 % | 840 RDI=40 % | 3,530 RDI: 40 % |
How much will it cost?
- For 6 people : 16.30 €
- Per person : 2.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Smoky sausage and mash, Taos hotpot, Home-made potato crisps , Endives "bonne femme", Roast potatoes "à la provençale", ... See them all 85
Beef
Like these other recipes: How to cook red meat properly, How to slow cook meat, Roast beef "like they do it in Santa Fe", Upside-down Parmentier, Home-made doner kebab, ... See them all 10
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Express sauerkraut, Dandelion salad, Warm lentil salad, Soup Cornouaillaise, Pork and mushroom duo, ... See them all 7
Other recipes you may also like
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014184 K4 1 hour 25 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture. December 30th 2019141 K1 1 day 35 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018349 K4 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019652 K 24.4 2 hours 35 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds. December 29th 2019401 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe