Boeuf Bourguignon Classic French Beef Stew
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Serves 4-6
20 mins prep time
3 hours cook time
recipe courtesy of our friends at ukshallot.com
Boeuf Bourguignon is a classic French beef stew that embodies rich, slow-cooked comfort and timeless culinary tradition. Originating from the Burgundy region of France, this dish is celebrated for its deep, complex flavours and melt-in-the-mouth texture, making it a favourite for both special occasions and cosy family meals.
At the heart of the dish is tender beef, typically cut into chunks and slowly braised until it becomes incredibly soft and flavourful. The beef is first seared to develop a rich, caramelised crust, locking in its natural juices and adding depth to the stew. It is then gently cooked in red wine, traditionally from Burgundy, which forms the base of the sauce and infuses the meat with its signature richness.
The stew is enhanced with a classic combination of ingredients including onions, garlic, carrots, and mushrooms. These vegetables add sweetness, earthiness, and texture, balancing the richness of the beef and wine. Bacon or lardons are often included, contributing a smoky, savoury depth that elevates the overall flavour profile.
As the stew simmers slowly over time, the ingredients meld together into a thick, glossy sauce that is both hearty and refined. Fresh herbs such as thyme, bay leaf, and parsley are used to add aromatic notes, enhancing the warmth and complexity of the dish.
Boeuf Bourguignon is best served with creamy mashed potatoes, buttered noodles, or crusty bread, all of which help soak up the rich, velvety sauce. Each bite delivers layers of flavour, from the tender beef to the deeply infused vegetables and wine reduction.
Boeuf Bourguignon is more than just a stew—it is a celebration of traditional French cooking, offering comfort, elegance, and a deeply satisfying dining experience that improves even further when enjoyed slowly and shared with others.
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Ingredients
You'll Need
- 4 tbsp rapeseed oil
- Sea salt and freshly ground black pepper
- 1kg of diced blade of beef, cut into 5cm/2in pieces
- 14 shallots, peeled
- 200g smoked streaky bacon, cut into cubes
- 200g chestnut mushrooms cut into chunks
- 1 large carrot, peeled and cut into chunks
- 3 cloves of garlic, peeled and finely chopped
- 1 tbsp chopped thyme leaves
- 1 tbsp tomato puree
- 2 tbsp plain flour
- 1 bottle of red burgundy
- 300ml beef stock
- 2 tbsp flat leaf parsley chopped
- 2 bay leaves
- Zest of 1 orange
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Method
- Preheat oven to 150°c, gas mark 2 or 300°f
- Heat a large, heavy based oven proof casserole pan on a medium heat and add the oil.
- Season the beef with sea salt and black pepper and fry until golden brown, for about 3 minutes, then turn and fry the other side. Cook the meat in about 3 batches and set aside.
- In the same pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and cook until lightly browned. Then stir in the tomato puree and plain flour and cook for 2 minutes, stirring constantly.
- Add the beef and the beef juices to the pan and mix thoroughly into the shallot mixture pour the wine and stock over, and then add the parsley, bay leaves and orange zest. Put on the casserole lid and cook very gently for 2.5 – 3 hours.
- Adjust the seasoning and serve with either celeriac mash or the French accompaniment potatoes Boulangeres, and sprinkle with freshly chopped parsley or sprigs of thyme.