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.
400,218 34.3/5 for 60 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 6 people, you will need:

Change those ingredients 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.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Boeuf (beef) bourguignon : Photo of step #1
Cut 800 g beef in pieces, remove and dispose everything that is not good meat (skin, nerve, strong parts), it's the main secret of boeuf bourgignon: a perfect meat at the beginning.

Stage 2 - 5 min.
Boeuf (beef) bourguignon : Photo of step #2
Cut 250 g smoked pork belly (or thick cut streaky bacon) in small pieces.

Stage 3 - 5 min.
Boeuf (beef) bourguignon : Photo of step #3

Stage 4 - 2 min.
Boeuf (beef) bourguignon : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
Put back pan on lively fire, add meat pieces...

Stage 7 - 8 min.
Boeuf (beef) bourguignon : Photo of step #7
...and make brown on each sides.

Stage 8 - 1 min.
Boeuf (beef) bourguignon : Photo of step #8
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 : Photo of step #9
Add onion mix, stir again.

Stage 10 - 1 min.
Boeuf (beef) bourguignon : Photo of step #10
Add 750 ml red wine.

Stage 11 - 30 min.
Boeuf (beef) bourguignon : Photo of step #11
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 : Photo of step #12
During this time, peel, wash and cut 3 carrots in pieces.

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

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

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

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

Stage 17 - 5 min.
Boeuf (beef) bourguignon : Photo of step #17
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 : Photo of step #18
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 : Photo of step #19
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 : Photo of step #20
Put back meat and vegetables in the smooth and tasty sauce, slow fire, and let stay until service time.

Stage 21
Boeuf (beef) bourguignon : Photo of step #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).

If one day you eat bœuf bourguignon in a restaurant and you get served meat that is tough with skin or gristle, you are in a bad place with a bad chef: leave without even having a dessert or coffee (the bill will certainly be bad news too!).

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.

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).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: The same wine you use in the recipe, ideally a bourgogne pinot noir.

Source

Home made, after Ginette Mathiot.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Turnip top soup, Big knife-cut chips (French fries) , Smoky potato and potimarron gratin, Potato gratin, ... All
Beef Beef : You can check-out other recipes which use it, like for example: Fillet of beef in a rosemary crust, Upside-down Parmentier, Home-made doner kebab, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Oxtail Parmentier, Roscoff loaf, Two-stage beef chuck , Spaghetti Bolognese, Upside-down Parmentier, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Sliced chicken with mushrooms and broccoli, Nanou's tuna tart, Escalope of veal in a cream sauce, Sautéd mushrooms with spring onions and cured ham, Breton leek and mushroom tart, ... All

Other recipes you may also like

[How to prepare cabbage]
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
60,404 13.9/5 for 11 ratings 43 min.
[French baguettes]
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
165,270 255/5 for 3 ratings 5 hours 6 min.
[Potted meat (rillettes)]
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
93,173 25/5 for 1 ratings 6 hours 46 min.
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,5474.3/5 for 15 ratings 30 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,471 24/5 for 1 ratings 7 hours 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 3 comments or questions on this recipe

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page