Bœuf Bourguignon — Burgundy Beef Stew
The great Burgundian beef stew: chunks of beef braised slowly in red wine with bacon lardons, pearl onions and mushrooms until the meat is fork-tender and the sauce is deep, glossy and profound. Made famous beyond France by Julia Child, bœuf bourguignon is humble peasant cooking elevated by patience — a dish that tastes even better the next day.
Brown bacon lardons, then sear well-dried chunks of beef in batches in the fat (don't crowd). Soften aromatics, stir in tomato paste and a little flour, then deglaze with red Burgundy and add stock, a bouquet garni and the bacon. Braise gently — covered, in a low oven or on the hob — for 2.5–3 hours until the beef is meltingly tender. Meanwhile glaze pearl onions and sauté mushrooms, and stir them in near the end. Skim the fat and serve.
- Dry the beef and brown it hard in batches — colour is flavour, and crowding steams it.
- Use a wine you'd drink (a young red Burgundy/Pinot Noir); the sauce is mostly reduced wine.
- Cook the onions and mushrooms separately and add late so they keep their texture.
Equipment
- Heavy Dutch oven / casserole
- Frying pan
Nguyên liệu
Beef & braise
- 1.2 kg beef chuck/braising steak, in large chunks
- 150 g smoked bacon lardons
- 750 ml red Burgundy (Pinot Noir)
- 500 ml beef stock
- 1 tbsp tomato paste; 2 tbsp flour; bouquet garni; 2 garlic cloves
Garnish
- 250 g pearl/button onions, peeled
- 300 g button mushrooms
- Butter; chopped parsley
Cách làm
- BƯỚC01
In a heavy casserole, cook the lardons until golden; lift out and reserve. Pat the beef very dry and season.
- BƯỚC02
Sear the beef in batches in the bacon fat until deeply browned on all sides — don't crowd the pan, or it will steam. Set aside with the bacon.
- BƯỚC03
Soften a chopped onion and the garlic, stir in the tomato paste and flour and cook 1 minute. Pour in the wine, scraping up the browned bits, and let it bubble. Return the beef and bacon, add stock to almost cover and the bouquet garni.
- BƯỚC04
Cover and cook gently — 150°C/300°F oven or barest simmer — for 2½–3 hours, until the beef is fork-tender and the sauce rich. Top up with stock if needed.
- BƯỚC05
Meanwhile, glaze the pearl onions in butter and sauté the mushrooms until golden. Stir them in for the last 20 minutes. Skim excess fat, check seasoning, and scatter with parsley. Serve with mash, potatoes or bread.
Make ahead
A perfect make-ahead dish — cook it a day or two before serving and reheat gently; the rest improves it. You can add the freshly cooked onions and mushrooms on reheating so they keep their texture. Freezes well.
Storage
Keeps 3–4 days refrigerated and is genuinely better the next day, as the flavours deepen. Reheat gently on the hob. It freezes very well — cool fully, freeze, and thaw before reheating. Add fresh parsley after reheating.
Variations
Julia Child style
Brown the beef in the bacon fat and finish with the classic glazed onions and sautéed mushrooms folded in.
Bœuf à la Flamande
A Flemish cousin uses beer instead of wine — same low, slow technique.
Marinated overnight
Marinate the beef in the wine with aromatics overnight for an even deeper colour and flavour.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Câu hỏi thường gặp
What cut of beef is best for bœuf bourguignon?
A well-marbled braising cut like chuck (braising steak), shin or blade. These tough, collagen-rich cuts turn meltingly tender over a long, gentle braise, whereas lean cuts like fillet dry out and toughen. Cut it into large chunks so it stays juicy.
What wine should I use?
A young, fruity red — traditionally a red Burgundy (Pinot Noir). The rule of thumb is to cook with a wine you'd happily drink, since the sauce is largely reduced wine; a harsh, very cheap bottle gives a harsh sauce. You don't need an expensive one, just a sound, drinkable red.
Why brown the beef in batches?
Crowding the pan traps steam, so the meat boils grey instead of browning. Browning (the Maillard reaction) builds the deep, savoury flavour and colour that define the stew. Dry the beef well, work in batches with space around each piece, and get a hard sear before braising.
Can I make it ahead?
Yes — like most braises, bœuf bourguignon is better made a day or two ahead and reheated gently, which lets the flavours meld and deepen. Cook the garnish onions and mushrooms fresh (or add them on reheating) so they stay distinct. It also freezes very well.
Do I have to cook the onions and mushrooms separately?
It's worth it. Glazing the pearl onions and browning the mushrooms in butter separately, then folding them in near the end, keeps them whole and flavourful. Thrown in at the start, they'd disintegrate into the sauce. It's a small step that gives the classic finish.
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