Beef Bourguignon
Tender beef stewed in red wine with mushrooms, bacon, and vegetables. A French classic perfect for festive or cozy dinners.
Updated : 09 July, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Beef fillet
500 milliliters
Red wine
250 milliliters
Meat broth
250 grams
Champignon
150 grams
Pork breast
50 grams
Butter
8
Shallots
4
Carrot
3
Garlic
2 tablespoon
Wheat flour
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace beef with any other type of meat you prefer. However, keep in mind that cooking time, as well as the taste and calorie content of the dish, will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Also, cooking time depends not only on the type of meat but also on which cut is used and whether the meat is from an older or younger animal.
Preparation
Step 1
To get tender and juicy meat, it’s best to use fresh beef or veal. Besides the listed spices, you can add any others you like.
Step 2
Wash the beef. Be sure to pat it dry with a paper towel; otherwise, excess moisture will prevent it from searing - it will simply steam. Cut into cubes about 2 inches (5x5 cm). If you’re using frozen meat, thaw it properly in the refrigerator beforehand.
Step 3
Wash the mushrooms, dry them, and cut them into quarters. You can leave small mushrooms whole.
Step 4
Peel the carrots and slice them into not-too-thin rounds. It’s important that the carrots keep their shape during long stewing and don’t fall apart.
Step 5
Cut the bacon into strips.
Step 6
Peel the onions. Slice some onions into half-rings and leave the rest whole. Shallots are perfect for this dish, but regular yellow or red onions can substitute.
Step 7
Peel the garlic and slice it into rounds.
Step 8
In a large pot with a thick bottom or a Dutch oven, heat butter over medium heat. Brown the beef in batches until golden crust forms.
Step 9
At the end, sprinkle in the flour and fry, stirring, for 1 minute. Remove all the meat from the pot.
Step 10
Place the bacon, carrots, chopped and whole onions, and garlic into the pot. Sauté, stirring, for 5-7 minutes.
Step 11
Return the beef to the pot. Pour in hot beef broth and bring it to a boil.
Step 12
Then pour in dry red wine.
Step 13
Simmer the beef in the red wine over low heat, covered, for 1.5-2 hours or longer until the meat becomes tender. If you like, you can add fresh or dried herbs like thyme, rosemary, or basil.
Step 14
15 minutes before it’s ready, add the mushrooms. Season everything with salt and pepper to taste and stir.
Step 15
Beef Bourguignon, or French Burgundy-style beef, is ready! Sprinkle it with freshly chopped herbs and serve with any side dish. It’s perfect with mashed potatoes. Enjoy your meal!