boef bourguignon

Boeuf Bourguignon

Chunks of beef are browned with bacon to build a deep, savory base before being slowly braised with onions, carrots, garlic, herbs, and red wine. The liquid reduces gradually during cooking, forming a dark, aromatic sauce as the beef becomes tender. Traditional techniques such as browning and deglazing help develop layered flavor while transforming tougher cuts through long, gentle heat.

As the braise continues, the sauce thickens and the ingredients meld into a cohesive mixture. Mushrooms and pearl onions are often prepared separately and added near the end to maintain their texture. The extended cooking process concentrates the wine and stock, producing a rich stew with a glossy consistency and deeply developed flavor.

Print Recipe
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Beef
French
Servings: 4

Equipment

  • cast iron dutch oven with lid

Ingredients

  • 3 lb. chuck, cut into 2-inch cubes
  • 2 Tbsp. olive oil or 1 Tbsp. olive oil + 1 Tbsp. butter
  • 4-6 carrots cut in ½” x ½” x 2” spears
  • 1 small onion, chopped
  • 2 cloves garlic, crushed & chopped
  • ½ tsp. pepper
  • 2 Tbsp. flour
  • 2 cups beef stock
  • 2 cups red wine
  • 1 Tbsp. tomato paste
  • ½ tsp. basil
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • 1 tsp. parsley

Instructions 

Preheat

  • Preheat the oven to 450°F.

Brown

  • Heat the dutch oven on medium high heat and add oil & butter.
  • Once butter is melted and done frothing, brown the pieces of beef on all sides. Relax. Take your time. Don’t crowd the meat. Do it in batches. Make it dark and yummy on the outside.

Crust

  • Set the browned beef aside and brown the carrots and onions in the oil.
  • Add the chopped garlic and let brown for 1-2 minutes.
  • Mix the beef back into the veggies and sprinkle with ½ tsp. pepper and 2 Tbsp. flour.
  • Toss to coat the beef with flour.
  • Put uncovered dutch oven into conventional oven for 4 minutes.
  • Toss meat and vegetables.
  • Return to the oven for 4 minutes.

Roast

  • Remove from the oven and reduce oven temperature to 325° F.
  • Cover the contents of the pot with liquid (2:1 stock/wine = 2 2/3 cup stock & 1 1/3 cup wine).
  • Add 1 Tbsp. tomato paste and herbs and bring to a simmer on stove top.
  • Cover and put in the oven at 325°F for 3 ½ hours.