Beef Bourguignon
Tender pieces of beef stewed in red wine with vegetables, mushrooms and aromatic herbs. A classic of slow cooking that creates a unique taste and aroma.
Ingredients
- 1.5 kgbeef, cut into 5 cm cubes
- 200 gbacon
- 2 largecarrots
- 1 largeonion
- 4 clovesgarlic
- 500 gfresh mushrooms
- 250 gfrozen pearl onions
- 750 mlred wine
- 500 mlbeef stock
- 2 tbsptomato paste
- 1 bunchfresh thyme
- 2 bay leaves
- 50 gbutter
- 3 tbspolive oil
- 3 tbspflour
- to tastesalt and freshly ground black pepper
- for servingfresh parsley
Method
- Pat the beef dry with paper towels. Season with salt and pepper. In a large heavy-bottomed pan, fry the bacon over medium heat until golden. Set aside, leaving the fat in the pan.
- In the same pan, fry the beef in small batches until browned on all sides. Do not overcrowd the pan. Place the browned meat on top of the bacon.
- In the remaining fat, fry the sliced onion until soft. Add the carrots and garlic and cook for another 2-3 minutes. Return the meat and bacon to the pot. Sprinkle with flour and fry for 2-3 minutes, stirring constantly.
- Pour in the wine and stock, add the tomato paste, thyme and bay leaf. Bring to a boil, reduce heat to low and simmer under a lid for 2.5-3 hours until the meat is very soft.
- 30 minutes before serving, fry the mushrooms in butter until golden. Add to the pot along with the pearl onions. Adjust sauce consistency as needed. Serve hot, sprinkled with fresh parsley.
FAQ
The most common cause is using the wrong cut or not braising long enough at the right temperature. Bourguignon requires tough, collagen-rich cuts like shoulder (chuck), neck, or shank — not lean cuts like sirloin or tenderloin, which dry out when braised. Collagen takes at least 2.5–3 hours at 160°C to fully convert into gelatin. Also check your temperature: if the liquid is boiling rather than barely simmering (just a few bubbles), the muscle fibers tighten and the meat becomes chewy. The oven method at 160°C (325°F) is more reliable than stovetop. Cut the beef into large 5 cm cubes — smaller pieces overcook and shred.
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Comments (3)
Excellent! J'ai laissé mijoter 3h au lieu de 2 et la viande se defaisait à la fourchette. Le vin rouge fait tout — prenez un bon bourgogne pas un vin de table
Половина рецептов в интернете предлагают тушить мясо час. Час! Бургиньон готовится минимум три часа на тихом огне, пока говядина не начнёт разваливаться от взгляда. И вино берите такое, которое сами готовы пить. Готовить на дешёвом вине — значит есть дешёвое блюдо.
Don't use extra-lean beef for beef bourguignon. You need at least 15-20% fat for proper flavor and moisture. The fat renders and bastes the meat from inside — ultra-lean cuts taste dry and chalky.