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Boeuf Bourguignon – Traditional French Recipe

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Introduction

Boeuf Bourguignon is a timeless French stew where beef is slowly braised in red Burgundy wine with aromatic vegetables and herbs. Rich, savory, and deeply flavorful, this dish transforms simple ingredients into an elegant, soul-warming meal perfect for special occasions or leisurely Sunday cooking.

Origin

This dish originates from the Burgundy (Bourgogne) region of France, renowned for both its cattle and red wines. Historically considered peasant food, Boeuf Bourguignon was designed to tenderize tougher cuts of beef through slow cooking in wine.

Cultural Significance

Boeuf Bourguignon is a symbol of classic French home cooking—patience, technique, and respect for ingredients. Popularized worldwide through French culinary tradition and chefs like Julia Child, it represents the heart of French comfort cuisine.

Ingredients and Quantities (Serves 4–6)

  • 1.4 kg (3 lb) beef chuck, cut into large cubes
  • 150 g (5 oz) bacon lardons or thick-cut bacon, diced
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 750 ml (3 cups) dry Burgundy red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 2–3 sprigs fresh thyme
  • Salt and black pepper, to taste

For the Garnish

  • 225 g (8 oz) pearl onions
  • 225 g (8 oz) mushrooms, halved
  • 2 tbsp butter

Optional Additions

  • Fresh parsley for garnish
  • Small splash of cognac
  • Extra carrots or mushrooms
  • Bouquet garni

Tips for Success

  1. Use Dry Red Wine: Avoid sweet wines.
  2. Brown Beef Thoroughly: Builds deep flavor.
  3. Low and Slow Cooking: Essential for tenderness.
  4. Make Ahead: Tastes even better the next day.

Instructions

  1. Prepare Bacon:
    • Cook bacon in heavy pot until crisp. Remove and set aside.
  3. Brown Beef:
    • Pat beef dry, season with salt and pepper.
    • Brown in bacon fat in batches. Remove and set aside.
  5. Build Base:
    • Add onions and carrots to pot. Cook until softened.
    • Stir in garlic and tomato paste.
  7. Thicken:
    • Sprinkle flour over vegetables. Stir well.
  9. Deglaze:
    • Pour in wine, scraping up browned bits.
    • Add beef stock, herbs, bacon, and beef back to pot.
  11. Simmer:
    • Cover and simmer gently 2½–3 hours, until beef is tender.
  13. Prepare Garnish:
    • Sauté mushrooms and pearl onions in butter until golden.
  15. Finish:
    • Stir garnish into stew. Simmer 10 minutes.
    • Adjust seasoning.

Description

This stew is luxuriously rich with tender beef, silky sauce, and deep wine flavor balanced by earthy mushrooms and sweet onions. Every bite is warming and refined.

Nutritional Information (per serving, approx.)

  • Calories: 580 kcal
  • Fat: 28 g
  • Saturated fat: 10 g
  • Protein: 45 g
  • Carbohydrates: 18 g

Conclusion

Boeuf Bourguignon is a masterpiece of slow cooking that rewards patience with unmatched depth and comfort. It’s a true classic that never goes out of style.

Recommendation

Serve with mashed potatoes, buttered noodles, or crusty French bread. Pair with the same wine used in cooking.

Embracing Healthful Indulgence

Choose lean chuck, skim excess fat, and load up on vegetables to enjoy this rich dish in a balanced, mindful way—without sacrificing authenticity.

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