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Boeuf Bourguignon

For Boeuf Bourguignon

Beef Marinade

beef chuck 1 kg
salt 1 tsp
white pepper 1 tsp
garlic 4 cloves
thyme few sprigs
bay leaves 2 pc
burgundy red wine 1 bottle 

Other Ingredient

smoked bacon/lardons 180 g


large white onion 1 pc 
carrots 3-4 pc 
garlic 4 cloves
pearl onions/shallots 8-10 pc
button mushrooms 15 pc

Sauce & Liquid

tomato puree 1 heaped tsp
beef stock 1 litre
red wine marinade


  • Cut beef chuck into large cubes

  • Marinate the beef for 2 hours or up to 24 hours and patted dry after the marinade

  • Slice onion and garlic, cut carrot into chucks

  • Render the bacon until brown and a little crispy in a large pot and remove

  • Caramelise the beef in the same pan with bacon fat and remove

  • Soften onion and carrot then add tomato puree and garlic cook out for 2-3 mins 

  • Add beef, bacon, marinade and beef stock into the pot

  • Lightly brown the shallots and mushrooms in a pan and add to the stew

  • Simmer with a lid on for 2 hours on a low heat 

  • Simmer without a lid for 1 hour without a lid to reduce the sauce

  • Serve with creamy mash


  • Red wine in marinade: infuse flavor and tenderize meat
  • Patted dry beef: better caramelization
  • Simmer meat: break down tough connective tissues and collagen result in tender and flavorful meat


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Boeuf bourguignon: a French beef stew braised in red wine

credit to chefthombateman

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