Easy recipe for le Boeuf Bourguignon, a classic French beef stew from the region of Bourgogne. As Burgundy in France is known best for its top red wines, it's marinated in it for at least 3 hours.
The result is extra tender, tasty meat that's served directly at the table. Just add crusty bread, and let the conversation flow.
Boeuf Bourguignon vs Beef Stew
FIrst, before I forget, to say Boeuf Bourguignon in French, pronounce it as 'beuhf boor-gyeen-yong'.
What makes Boeuf Bourguignon different to a beef stew is it's first marinaded in red wine. As it's from Bourgogne, it's made with red Burgundy wine.
Can I Make it Without Wine?
Of course you can make it without the wine, but then it's no longer a classic Boeuf Bourguignon! If you absolutely have to make it without, then simply increase the quantity of beef stock, making it a simple French beef stew. Like a Coq au Vin recipe that's made without wine, it's no longer a Coq au Vin - just Coq!
Boeuf Bourguignon Easy Recipe
I love this easy recipe, based on a classic by Michelin starred chef, William Frachot from Le Chapeau Rouge in Dijon, Burgundy.
What's more, it's a healthy dish. To lighten it up slightly, I use a little less flour, adding some cornflour/starch to thicken the sauce. I've also omitted the sugar. As our family loves carrots, there are more in this recipe giving a natural sweetness to the stew.
To make this dish a gluten free recipe, omit the flour, adding more cornflour/starch - details are in the recipe card below.
How Long Does it Take to Make?
The best Boeuf Bourguignon recipe takes time. At its quickest, it takes 5 hours to make - whether making for 2 or 10 people, it's the same.
As a result, even although I often want to make this a romantic dish for 2 people, making more requires the same amount of work. See more below on freezing.
Boeuf Bourguignon Ingredients
Don't be put off by the long list of ingredients. This recipe is so easy that most of the work is first assembling the marinade, done at least 3 hours before cooking. Ideally, marinade the beef overnight for best results to make your beef stew soft and tender.
The beef in red wine recipe marinade adds tons of flavour with cloves, a bouquet garni, onion, garlic, carrots (either chopped or left whole) and seasoning.
For more on bouquet garni and cooking with herbs,
see the aromatic fresh herbs guide.
What's the Best Cut of Meat to Use?
The best cut of meat for Beef Bourguignon is chuck beef or steak (known as paleron in French). As it's the most tender part, it's perfect for marinated stews. Also referred to 7-bone steak, due to its shape cut around the shoulder, it's more rectangular and easy to cut into large chunks. However, it's just as easy to ask your butcher to cut the meat for you into 2-inch cubes.
What Wine is Best?
As with typical dishes from various regions in France, the according regional wines are the best bet. This is no different: for the best Beef Bourguignon recipe, you'll need Burgundy wine.
Alas, it's expensive but there are cheaper varietals using the typical Pinot Noir grape. If you can't get your hands on a Bourgogne, then opt for their neighbours: e.g. a Côte du Rhône or a Beaujolais using a tutti fruity Gamay grape.
Beef in Red Wine - The Garnish
Once the beef marinade has got to know the red wine for at least 3 hours, prepare the garnish, known as 'la garniture bourguignonne'. This is simply button mushrooms, bacon (rashers cut into strips) or French lardons (cubed bacon) and pearl onions.
On the pearl onions, like I do for the French veal stew or Blanquette, I often cheat and use frozen. Just be careful if using and deciding to freeze the dish later (more on this at the end on freezing.)
Fry the sieved meat on all sides over medium heat then with the vegetables. Coat them in the flour and cornflour. Add the wine marinade, stirring in well and cook until bubbling. Turn down to a simmer and reduce for about 10 minutes. Add the beef broth and stir well. Cover with the lid and transfer to the oven for 2 hours (see recipe card NOTES).
Prepare the garnish: dry fry the mushrooms (without any oil) in a non-stick frying pan with the bacon or lardons. Add the butter and pearl onions and fry until golden.
Add this garnish with the mushrooms to the pot and simmer a further 15 minutes.
How to Serve
When ready to serve, top with freshly chopped flat-leaf parsley and serve in bowls to catch and mop up the sauce.
Our favourite Boeuf Bourguignon accompaniment is plain and simple: with a crusty French baguette and a side dish of sautéed green beans in garlic. However, there are many more ways to serve it: with rice, pasta or with potatoes.
- With potatoes: either boiled, roasted or for something different, a gratin Savoyard, potato gratin without cheese
- Rice - rather like the traditional way to serve a Blanquette de Veau, our typical veal stew in white sauce
- Cooked pasta: tagliatelle, fresh egg noodles or penne. Just toss the pasta in a little extra liquid from the stew's sauce and some of the pasta cooking liquid.
- Corn polenta - it's quick to make, gluten-free, cheesy and creamy
What is Boeuf Bourguignon Coquillettes?
Boeuf Bourguignon Coquillettes has been made popular as a staple on the menu at Bouillon Pigalle's restaurant in Paris. Their Burgundy beef stew is simply served with small pasta shapes called coquillettes (from coquille, seashell in French).
French families often serve coquillettes to children, often just tossed in butter.
Can Boeuf Bourguignon be Frozen?
Normally it can last in the fridge for 2-3 days but the beef stew also freezes well. Leave the stew to cool first, refrigerate then freeze.
Alternatively, freeze the marinade. This allows the flavours to mingle and say bonjour in advance of your dinner party. Just defrost the night before and prepare the rest on the day.
This is ideal if making a large pot, as leftovers often serve 2 - perfect for freezing and saving for a romantic dinner for two.
If using frozen pearl onions, make the beef stew in red wine without the garnish and freeze. Then defrost on the day of serving and add the pearl onion, mushroom and bacon garnish. It makes entertaining so much easier!
Boeuf Bourguignon
Equipment
- Dutch oven or large casserole dish with a lid
Ingredients
Marinade
- 1.5 kg (3.5lb) chuck steak (paleron de boeuf)
- 1 onion
- 3 cloves
- 400 g (14oz) carrots peeled and chopped or left whole
- 3 cloves garlic crushed
- 1 bouquet garni 2 sprigs thyme, 2 bay leaves, sprig rosemary, parsley stalks
- 3 grains whole pepper
- 1 teaspoon 4-spices powder
- 1 bottle (75cl) red wine preferably Burgundy or Pinot Noir varietal
Garnish
- 30 g (2 tbsp) plain flour (or another 15g/1 tablespoon cornflour/cornstarch for gluten free)
- 15 g (1 tbsp) cornflour (cornstarch)
- 1.2 litre (2 pints) beef stock or vegetable stock
- 200 g (7oz/ ¾ cup) bacon sliced or cubed (lardons)
- 250 g (9oz/ about 15) button mushrooms (white Parisian or Cremini) halved or roughly sliced but biggish chunks
- 20 pearl onions
- ½ teaspoon salt
- 30 g (2 tbsp) butter
- 2 tablespoon fresh parsley finely chopped, to serve
Instructions
Marinade
- Cut the beef into large square chunks (about 50g each) and place in a large bowl. Cut the onion in half: with one half, stud with the cloves and finely chop the other. Add to the bowl with the carrots, garlic, bouquet garni, peppercorns, and four-spice powder. Pour over the wine, cover and leave to marinade in a cool place for at least 3 hours or ideally overnight in the refrigerator.
After 3 hours or next day:
- Preheat the oven to 160°C/320°F (140°C fan/Gas 3).
- Remove the meat from the marinade using a slotted spoon or sieve. In a large crock pot, heat 1 tablespoon olive oil and fry the meat on all sides over medium-high heat. Remove the vegetables from the marinade and add to the meat. Continue to fry for about 5 minutes.
- Add the flour and cornflour, coating the meat and vegetables over the heat. Add the wine marinade, stirring in well and cook until bubbling. Turn down to a simmer and reduce for about 10 minutes. Add the stock and stir well.Cover with the lid and transfer the casserole to the oven for 2 hours (see NOTES).
- Prepare the garnish: dry fry the mushrooms (without any oil) in a non-stick frying pan with the bacon/lardons until the mushrooms give out their juice. Add the butter and pearl onions and fry further until golden. Add this garnish to the pot and simmer a further 15 minutes.
Domenic
Fantastic
Jill Colonna
Thanks Domenic. Have a delicious New Year!
David Scott Allen
We certainly could have use a bit of bœuf bourgignon last week in the rain — it’s just gorgeous! And I love that it’s the perfect traditional recipe. I haven’t made it for ages — it’s about time. We head to Tiurs tomorrow with more cool weather predicted — maybe I’ll make it there!
Jill Colonna
It's incredible how you had to witness the rainiest days in Paris last week! Here's hoping you'll be enjoying more Spring and summery like salads than stews, though, on your French trip, David.