Easy Boeuf Bourguignon (French Beef Stew)

Boeuf Bour­guignon, which lit­er­al­ly means Bur­gundy Beef, is a very-well known tra­di­tion­al French dish. As its name indi­cates, it orig­i­nates from the Bur­gundy region, which is famous for its wine. So nat­u­ral­ly, boeuf bour­guignon is beef cooked in Bur­gundy wine. It is braised over an extend­ed peri­od of time, togeth­er with car­rots, onions, gar­lic and mush­rooms, in a dutch oven (cocotte), which allows for fla­vors to min­gle. Deli­cious! It is a great dish to enjoy when it is cold out­side, and it is easy to pre­pare, as most of the mag­ic hap­pens in the dutch oven. This is sure to impress your fam­i­ly or your guests!

boeuf bourguignon

About the recipe

I am using a French recipe avail­able here. How­ev­er, I made a few changes, to make it eas­i­er to make the dish using US ingre­di­ents.

You will need pearl onions. This is what it looks like:

pearl onions

A very impor­tant part of the Boeuf Bour­guignon is the choice of wine to cook the beef in, which is also the same wine you drink while eat­ing the dish. Ide­al­ly, the wine should be a good red wine from Bur­gundy since this dish is from Bur­gundy.

So here is the recipe:

Print Recipe
Easy Boeuf Bour­guignon (French Beef Stew)
boeuf bourguignon
Course Main Dish
Prep Time 20 min­utes
Cook Time 240 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 20 min­utes
Cook Time 240 min­utes
Serv­ings
peo­ple
Ingre­di­ents
boeuf bourguignon
Instruc­tions
  1. Peel and slice the car­rots, and peel the pearl onions (do not cut the onions). Peel the gar­lic. Take 2 gar­lic cloves and squash them (this is the gar­lic we will use for the stew). Cut meat in lit­tle pieces (if not already in lit­tle pieces). Cut the bacon in lit­tle cubes.
  2. In a dutch oven (cocotte), melt the 4 ounces (60g) of but­ter. Add the pearl onions and the bacon cut in lit­tle cubes. Brown them, stir­ring the entire time. Once they are light­ly brown, remove them from the dutch oven using a skim­mer (or 2 spoons, if you don’t have a skim­mer) and set aside.
    browning bacon and onions
  3. In the same dutch oven, brown the meat on high heat. Add the car­rots. Con­tin­ue brown­ing for 5 min­utes on medi­um heat.
  4. Once the meat is browned, sprin­kle with flour and stir until flour turns brown. Add the beef stock (that you have boiled in a pot before­hand). Add the pearl onions and bacon you pre­vi­ous­ly set aside. Pour the red wine. Sea­son with salt, pep­per and squashed gar­lic. Add the rose­mary, bay leaf and thyme. Mix and bring to a boil. Cov­er and let it sim­mer on low heat for 3 hours.
  5. After 3 hours, add the sliced mush­rooms. Con­tin­ue cook­ing in the dutch oven for 30 addi­tion­al min­utes. Remove the thyme, rose­mary and bay leaf. Serve in a large dish, with pota­toes or tagli­atelle pas­ta on the side. Enjoy!
    boeuf bourguignon
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Bon Appétit!

French Mom

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