Boeuf (beef) bourguignon

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.
459K 3 66 4.3
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Last modified on: February 21th 2011

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 5 min.3 hours 15 min.4 hours 20 min.
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Step by step recipe

Stage 1 - 15 min.
Boeuf (beef) bourguignon
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.
Boeuf (beef) bourguignon
Cut 250 g smoked pork belly (or thick cut streaky bacon) in small pieces.

Stage 3 - 5 min.
Boeuf (beef) bourguignon

Stage 4 - 2 min.
Boeuf (beef) bourguignon
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.
Boeuf (beef) bourguignon
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.
Boeuf (beef) bourguignon
Put back pan on lively fire, add meat pieces...

Stage 7 - 8 min.
Boeuf (beef) bourguignon
...and make brown on each sides.

Stage 8 - 1 min.
Boeuf (beef) bourguignon
When all pieces are well brown, sprinkle with 1 tablespoon flour, stir and make cook for 1 minute or 2.

Stage 9 - 2 min.
Boeuf (beef) bourguignon
Add onion mix, stir again.

Stage 10 - 1 min.
Boeuf (beef) bourguignon
Add 750 ml red wine.

Stage 11 - 30 min.
Boeuf (beef) bourguignon
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.

Stage 12 - 5 min.
Boeuf (beef) bourguignon
During this time, peel, wash and cut 3 carrots in pieces.

Stage 13 - 2 hours
Boeuf (beef) bourguignon
Add them in the pan, and let cook uncovered for at least 2 hours.

Stage 14 - 25 min.
Boeuf (beef) bourguignon
During this time, peel, wash and make cook 1 kg potatoes in water.

Stage 15 - 10 min.
Boeuf (beef) bourguignon
During this time, peel and slice 250 g mushrooms.

Stage 16 - 1 min.
Boeuf (beef) bourguignon
Add mushrooms in the pan about 30 minutes before serving.

Stage 17 - 5 min.
Boeuf (beef) bourguignon
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.
Boeuf (beef) bourguignon
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.

Stage 19 - 5 min.
Boeuf (beef) bourguignon
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.

Stage 20 - 10 min.
Boeuf (beef) bourguignon
Put back meat and vegetables in the smooth and tasty sauce, slow fire, and let stay until service time.

Stage 21
Boeuf (beef) bourguignon
Heat plates and serve with potatoes.
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.
And to drink?
The same wine you use in the recipe, ideally a bourgogne pinot noir.
Several days in the fridge, in a closed jar.
Home made, after Ginette Mathiot.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,058 Kcal or 21,177 Kj213 gr287 gr269 gr
253 %82 %27 %41 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj6 gr7 gr7 gr
7 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
843 Kcal or 3,529 Kj35 gr48 gr45 gr
42 %14 %5 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Sulfites, Celery
How much will it cost?
  • For 6 people : 16.28 €
  • Per person : 2.71 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Your 3 comments or questions on this recipe
  • You can add a bit of chocolate in the sauce to thicken it and make it smoother...
    Posted by agnes january 15th 2011 at 22:37 (n° 3)
  • Well, almost... ;-) I suppose that the part of femininity in me (like all mens on earth as I read), added to the great satisfaction of demystifying some famous French recipes, make me walking in Julia's foot print ?After the movie now, it's difficult to imagine her as somebody else than Meryl Streep...
    Posted by jh december 13th 2009 at 20:04 (n° 2)
  • Are you sure you are not Julia Child is disguise? LOL:) I've been wanting to try my hand at this recipe ever since seeing the movie. Your guidance is all I needed. Thank you JH.I will be preparing this one day over the holiday season. I will let you know how I do!!!Thanks for sharing. Your site is really unfolding nicely...
    Posted by Louise december 13th 2009 at 19:46 (n° 1)
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