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Bœuf Bourguignon

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A classic French stew featuring tender beef, vegetables, and rich red wine, perfect for family gatherings.

Ingredients

Scale
  • 1.5 kg braising beef (chuck, brisket, or shank)
  • 150 g smoked lardons
  • 3 carrots, diced
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 750 ml red wine (Burgundy or full-bodied)
  • 250 ml beef broth
  • 2 tablespoons flour
  • 2 tablespoons vegetable oil or duck fat
  • 20 pearl onions
  • 250 g button mushrooms, sliced
  • Salt and pepper to taste

Instructions

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until golden brown on all sides.
  3. Cook the lardons in the same pot until crisp and golden, then remove and set aside.
  4. Add the onions, carrots, and garlic to the pot, stirring for about 5 minutes until tender.
  5. Sprinkle the flour over the vegetables and stir well to coat, cooking for another minute.
  6. Pour in the red wine, scraping the bottom of the pot to release any stuck bits.
  7. Return the beef and lardons to the pot, add the beef broth and bouquet garni, then bring to a gentle boil. Reduce heat to low and cover, simmer for 2-3 hours.
  8. Sauté the mushrooms and pearl onions in remaining oil until golden brown, about 5-7 minutes.
  9. Add the mushrooms and pearl onions to the pot and simmer for an additional 15-20 minutes without a lid.
  10. Taste and adjust seasoning if necessary before serving.

Notes

Bœuf Bourguignon tastes even better the next day as the flavors meld. Feel free to substitute ingredients for variations.

Nutrition

Keywords: beef stew, French cuisine, comfort food, Bœuf Bourguignon, hearty meals

Find it online: https://rusticflavor.com/slow-cooker-beef-bourguignon-comfort-dinner/

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