Boeuf bourguignon is emblematic of French bourgeois cuisine, codified by Auguste Escoffier and popularized by Julia Child. Burgundy wine is an essential ingredient that defines its regional character. It is a party stew that perfumes entire homes during hours of slow cooking.
Mediterranean
Beef boeuf bourguignon
Beef boeuf bourguignon from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 22 g
- Sodium 680 mg
Story behind the dish
Preparation
Beef boeuf bourguignon is a preparation from France with medium difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of diced beef needle or blood sausage.
- Have ready: 200 g sliced bacon.
- Have ready: 250 g of whole mushrooms.
- Have ready: 18 pearl onions.
- Have ready: 3 sliced carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown the bacon
Brown the bacon, remove and seal the floured veal in the bacon fat in batches. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté carrots and onions for 4 minutes
Sauté carrots and onions for 4 minutes, add garlic for 1 minute.
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Pouring red wine
Pour red wine, reduce for 5 minutes, add broth, herbs and bacon.
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Cook, covered, over low heat for 2 hours and 30 minutes until the beef is tender.
Cook, covered, over low heat for 2 hours and 30 minutes until the beef is tender.
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Add mushrooms sautéed in butter for the last 15 minutes.
Add mushrooms sautéed in butter for the last 15 minutes.
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Rest for 10 minutes and serve with crusty bread or puree.
Rest for 10 minutes and serve with crusty bread or puree. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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