Boeuf Bourguignon Red Wine Beef Stew

Name: Boeuf Bourguignon Red Wine Beef Stew
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 1.5 kg beef chuck or stewing beef, cut into 5 cm cubes; 200 g smoked bacon, diced; 2 large large yellow onions, chopped; 3 medium medium carrots, sliced; 4 cloves garlic, minced; 400 g button mushrooms, whole or halved; 750 ml dry red wine (e.g., Burgundy, Pinot Noir); 500 ml beef broth; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 sprigs fresh thyme sprigs; 2 leaves bay leaves; null to taste salt; null to taste freshly ground black pepper; 2 tbsp olive oil; 2 tbsp butter; null to taste fresh parsley, chopped (for garnish)

Difficulty

medium

Time

3h 45m

Price Category

average

Calories

Medium

Boeuf Bourguignon is a classic French one-pot dish that captivates with its rich flavors and tender meat. This red wine beef stew is a perfect choice for cold winter evenings or festive occasions when you crave something truly special. Thanks to slow cooking, the meat becomes incredibly tender, while the vegetables and herbs impart deep, complex flavors to the dish. Prepare this timeless meal and bring the elegance of French cuisine to your table!

Steps

Prep and Sear

Preheat your oven to 160°C (325°F). In a large, oven-safe pot (like a Dutch oven), cook the diced bacon over medium heat until crispy. Remove the bacon and set aside. In the rendered fat, sear the beef cubes, seasoned with salt and pepper, in batches until golden brown on all sides. Remove and set aside with the bacon.

Sauté Vegetables

In the same pot with the remaining fat (add a little olive oil if needed), sauté the chopped onions and sliced carrots for about 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Sprinkle in the flour and stir for 1-2 minutes to lightly toast it.

Combine and Simmer

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme sprigs, and bay leaves. Return the seared beef and bacon to the pot. Bring to a boil, then reduce heat, cover the pot.

Slow Cook in Oven

Transfer the covered pot to the preheated oven and slow cook for 2.5-3 hours, or until the beef is fork-tender. Stir once halfway through the cooking time.

Add Mushrooms

About 30 minutes before the end of the cooking time, melt 1 tbsp butter and 1 tbsp olive oil in a separate pan. Sauté the mushrooms over high heat until golden brown. Add the sautéed mushrooms to the stew and continue cooking in the oven for the remaining time.

Serve

Remove the stew from the oven, discard the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley, alongside mashed potatoes, boiled potatoes, or crusty bread.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	25g	87.5g
Fat	15g	52.5g
Carbohydrate	8g	28g
Fiber	2g	7g
Sugar	2g	7g

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beef

slow-cooked

comfort food

main course

tender

French

winter

Hot

Boeuf Bourguignon Red Wine Beef Stew

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Sear

Sauté Vegetables

Combine and Simmer

Slow Cook in Oven

Add Mushrooms

Serve

Extra Tips

► For the best flavor, use a good quality dry red wine that you would enjoy drinking on its own.

► Don't rush the cooking! Slow simmering is key to tender meat and deep flavors.

► Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld even further.

Nutrition