Boeuf Bourguignon Recipe

Boeuf Bourguignon Recipe

A Cozy Evening in Dijon: Boeuf Bourguignon Recipe

Ah, autumn in Dijon! There’s truly nothing like it. The crisp air, the golden leaves swirling outside, and the warmth of a home-cooked meal filling every corner of my tiny apartment. Here in the heart of Burgundy, cooking feels like a ritual, especially when I make one of the region’s most iconic dishes: Boeuf Bourguignon. As an American who recently moved to France, I'm embarking on a culinary journey to learn traditional French cooking. This is part of my ongoing series where I explore classic recipes, translating and adapting them to fit my style and kitchen.

I came across this recipe in French, and after translating it, I made a few tweaks to suit my preferences. I swapped out the traditional button mushrooms for shiitake mushrooms, added a generous amount of garlic, and included a sprig of rosemary for extra depth. Instead of water, I used beef broth to enhance the flavor and create a richer sauce. Butter, of course, plays a key role too, adding even more indulgence to this already comforting dish.

Last weekend, we hosted a lovely dinner party and paired this dish with a 2022 red Burgundy Pinot Noir. It was the perfect match! But if Burgundy wines are hard to come by, a Willamette Valley Pinot Noir makes an excellent alternative. This slow-cooked stew, packed with tender beef, vegetables, and mushrooms, is the ideal meal for chilly fall evenings.

Ingredients:

  • 1 kg beef (neck or stewing beef), cut into 5 cm cubes
  • 2 onions, peeled and sliced
  • 3 carrots, peeled and cut into rounds
  • 6 cloves of garlic, crushed
  • 2 tablespoons flour
  • 30 cl red wine (preferably Burgundy Pinot Noir)
  • 1 bouquet garni (thyme, bay leaf, and a sprig of rosemary)
  • 100 g bacon, diced
  • 250 g shiitake mushrooms (substitute for button mushrooms)
  • Salt, pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 50 cl beef broth (substitute for water)

Preparation

Prep Time: 30 minutes
Cook Time: 3 hours

Step-by-Step Instructions:

  1. Prepare the Beef and Vegetables:
    Cut the beef into roughly 5 cm cubes. Peel and slice the onions. Peel and cut the carrots into rounds. Crush all six cloves of garlic.

  2. Sear the Meat:
    Heat 3 tablespoons of olive oil in a large casserole dish over medium heat. Add the beef cubes, searing each side for a few minutes until browned. You may need to do this in batches if your pan isn’t large enough. Set the browned beef aside.

  3. Cook the Aromatics:
    In the same pot, add the onions, carrots, and crushed garlic. Lightly season with salt and sauté for 5 minutes until the onions are soft and fragrant. Sprinkle in the flour, stirring to combine.

  4. Deglaze with Wine:
    Slowly pour in the red wine, stirring as you go to deglaze the pan. Scrape up any flavorful browned bits stuck to the bottom. Add the bouquet garni, including a sprig of rosemary. Pour in the beef broth (instead of water) to cover the meat.

  5. Simmer for Hours:
    Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours. Stir occasionally and add more broth if needed to keep the meat covered.

  6. Prepare the Bacon and Mushrooms:
    In a separate pan, fry the diced bacon over medium heat until golden and crispy. Drain off any excess fat, then add the shiitake mushrooms along with 2 tablespoons of butter. Sauté until the mushrooms are browned and tender, about 5 minutes.

  7. Finish the Stew:
    Once the beef is tender, add the bacon and mushrooms to the stew during the final 30 minutes of cooking. Adjust seasoning with salt and pepper if needed.

  8. Serve Hot:
    Serve your Boeuf Bourguignon piping hot with mashed potatoes, buttered noodles, or a crusty baguette. Like many slow-cooked dishes, it’s even better the next day!

Recipe Reflections:

If I were to make this again, I’d love to experiment with an Instant Pot for quicker results, or go even slower with a traditional method to let the flavors develop further. The beef broth swap really enhances the richness of the sauce, giving the stew a heartier, more layered flavor.

Whether you’re in the heart of Burgundy or cooking from your own corner of the world, this recipe brings the spirit of French cuisine into your kitchen. Bon appétit!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.