Do not overfill
Beef needs space in the pot. Otherwise it cooks in its own juice and does not tan.
French Recipe
Boeuf Bourguignon
For Boeuf Bourguignon, beef shoulder is fried and stewed with burgundy or strong red wine, broth, herbs and vegetables. Champignons and pearl onions are added 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 taste comes from roasting aromas and time. The beef should be roasted in portions so that it browns and does not cook. The sauce is reduced after simmering until it adheres to the meat brilliantly.
Lunch
One-Pot Recipes
French Recipes
Dinner
Recipe
Boeuf Bourguignon
Boeuf Bourguignon is a classic beef stew with red wine, bacon, mushrooms, carrots and onions. It is cooked slowly until the meat is tender.
Ingredients
4 servings
Method
-
1
Fry meat
Fry the beef dry, salt, pepper and fry in proportion. Do not put too much meat in the pot at the same time.
-
2
Roast base
Leave out bacon, add onion, carrots and garlic. Roast tomato paste and flour briefly.
-
3
Broken
Deglaze with red wine, add broth, thyme and bay leaf. Cover meat and simmer gently for 2 to 2.5 hours.
-
4
Fry mushrooms and onions
Cook mushrooms and onions separately in butter so that they retain colour.
-
5
Complete sauce
Season the taste of the sauce and, if necessary, reduce it openly. Add mushrooms and onions.
Kitchen know-how
Tips for Boeuf Bourguignon
Schedule time
Boeuf Bourguignon only becomes tender and aromatic through long blackness.
A day later better
How many stews does it often taste even more round the next day?
Variations
How to adapt this recipe
Additional carrots or celery fit well, but should not water the red wine sauce.
Then use a little more butter or oil while frying and season more vigorously.
Nutrition per serving
720kcal
22.0 gCarbohydrates
52.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Boeuf Bourguignon
For Boeuf Bourguignon the following applies: Beef shoulder, beef shin or other stewed meat is good, because it becomes tender during a long cooking period.
Burgundy is classic, but a strong dry red wine also works.
It's been cooked too short or too hot. Gentle scorching heat and enough time make it tender.
Yes, stews can be easily frozen, slowly heating up.
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