Boeuf Bourguignon
This beef builds beef chuck, smoked bacon lardons and carrots into a satisfying meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the beef into large 4 cm cubes, pat them thoroughly dry and season generously with salt and pepper.
- Heat the olive oil in a heavy casserole over medium-high heat, fry the bacon lardons until crisp and remove them, then brown the beef in batches on all sides and set aside, taking care not to crowd the pan.
- Lower the heat, add the chopped onions, sliced carrots and garlic to the pan and cook for about 8 minutes until softened, then stir in the tomato paste and flour and cook for a further minute.
- Return the beef and bacon to the pan, pour in the red wine and stock, tuck in the bouquet of thyme and bay leaf, and bring slowly to a gentle simmer while scraping up the browned bits from the base.
- Cover and transfer to a 160 C (325 F) oven, or keep at a bare simmer on the stove, and cook for 2.5 to 3 hours until the beef is fork-tender, ensuring it reaches well above the safe minimum of 63 C (145 F) through long braising.
- About 20 minutes before the end, sear the mushrooms in a little oil in a separate pan until golden and stir them into the stew.
- Discard the herb bouquet, skim off any excess fat, taste and adjust the seasoning, and let the stew rest for 10 minutes before serving with mashed potatoes or crusty bread.
You'll use: Oven Β· Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
Tips & common questions
How long does Boeuf Bourguignon take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Boeuf Bourguignon is an original recipe developed in-house by Consomee. Photo: Boeuf Bourguignon Paris Beaubourg.jpg by Asamboi, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.