Don't overfill
Beef needs space in the pot. Otherwise it cooks in its own juice and does not brown.
French Recipe
Boeuf Bourguignon
For Boeuf Bourguignon, beef shoulder is fried and braised with Burgundy or strong red wine, broth, herbs and vegetables. Mushrooms and pearl onions are fried separately.
Total time
3 hr 5 min
Calories
720 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Boeuf Bourguignon with red wine and stewed vegetables
The flavour is due to the roasting flavours and time. Beef should be fried in portions to brown and not boil. After braising, the sauce is reduced until it sticks brilliantly to the meat.
Lunch
One-Pot Recipes
French Recipes
Dinner
Recipe
Boeuf Bourguignon
Boeuf Bourguignon is a classic beef stew with red wine, bacon, mushrooms, carrots and pearl onions. It is cooked slowly until the meat is tender.
Ingredients
4 servings
Method
-
1
Roast meat
Pat the beef dry, season with salt and pepper and sauté in portions. Do not add too much meat at the same time.
-
2
Base roasting
Drop the bacon, add onion, carrots and garlic. Fry the tomato paste and flour briefly.
-
3
Stew
Deglaze with red wine, add stock, thyme and bay leaf. Reserve meat and braise gently for 2 to 2.5 hours.
-
4
Fry mushrooms and onions
Fry mushrooms and pearl onions separately in butter to keep their colour.
-
5
Finishing sauce
Taste the sauce and reduce it open if necessary. Fold in the mushrooms and pearl onions.
Kitchen know-how
Tips for Boeuf Bourguignon
Schedule time
Boeuf Bourguignon only becomes tender and aromatic after a long stewing time.
Better one day later
Like many stews, it often tastes even rounder the next day.
Variations
How to adapt this recipe
Extra carrots or celery go well, but don't water down the red wine sauce.
Bacon can be omitted. Then, when frying, use a little more butter or oil and season to taste more strongly.
Nutrition per serving
720kcal
22.0 gCarbohydrates
52.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Boeuf Bourguignon
For boeuf bourguignon: beef shoulder, beef shin or other braised meat is well suited because it becomes tender during a long cooking time.
Burgundy is classic, but a strong dry red wine works too.
It was cooked too short or too hot. Gentle braising heat and enough time make it tender.
Yes, stews are easy to freeze and heat slowly when heated.
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