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French

Boeuf bourguignon

Non-vegetarian

Bœuf bourguignon

Chunks of beef slowly braised in red Burgundy wine with bacon, mushrooms and small onions until meltingly tender — the great French Sunday stew.

Boeuf bourguignon is a French stew from France, ready in about 4 hours and made with beef chuck and dry red wine. It serves 6 and is rated intermediate to cook.

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A serving of Beef bourguignon
Representative photo. Slayschips / Wikimedia Commons · CC-BY-SA-4.0
Prep
30 min
Cook
3 h 30 min
Total
4 h
Serves
6
Level
Intermediate
Calories
625

Ingredients

6 servings

For the garnish

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 160 °C. Pat the beef dry, season with salt and pepper (opens in a new tab) and toss in the flour.

    • 5 min
    • 160°C

    Food safety: Wash hands and boards after handling raw meat.

  2. Step 2

    In a casserole, fry the lardons in the oil until crisp, then lift out. Brown the beef in batches in the fat, taking your time to get a deep crust, and set aside.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Soften the carrot (opens in a new tab) and onion (opens in a new tab) in the pot, add the garlic (opens in a new tab) and tomato paste (opens in a new tab), then pour in the wine and stock, scraping up the browned bits. Return the beef and bacon (opens in a new tab) with the thyme (opens in a new tab) and bay.

    • 10 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Bring to a simmer, cover and cook in the oven (opens in a new tab) for 2½–3 hours until the beef is very tender.

  5. Step 5

    Towards the end, brown the shallots (opens in a new tab) in the butter (opens in a new tab) in a frying pan until golden and tender, then add the mushrooms (opens in a new tab) and fry until browned. Stir into the stew, simmer for 10 minutes on the hob to thicken the sauce, and scatter with parsley (opens in a new tab).

About this dish

Origin
Burgundy, France · Well documentedAlso popular in United Kingdom, United StatesMore food from France
Dish
Dinner · Stews & braises · Main courses
Cooking method
Braised, Slow-cooked, Pan-fried
Taste
rich, savoury, umami, herby
Diet
No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly · Festive & celebration · Batch cooking
Cook more with
Beef chuck · Dry red wine · All-purpose flour · Bacon · Carrot · Onion
Techniques
Pan-frying · Simmering · Braising · Deglazing

Allergens

  • Contains: Milkfrom butter
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom beef stock
  • Contains: Sulphitesfrom dry red wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

625 kcal per serving

Calculated

1 serving ≈ 558 g · recipe makes 6

Where the energy comes from

  • Protein 38%
  • Carbohydrate 17%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy625 kcal112 kcal
Protein51.8 g9.3 g
Carbohydrate22.6 g4.1 g
Net carbohydrate19.1 g3.4 g
Sugars8.8 g1.6 g
Added sugars0 g0 g
Fibre3.5 g0.6 g
Fat27.2 g4.9 g
Saturated fat10.1 g1.8 g
Trans fat——
Cholesterol155 mg28 mg
Sodium1093 mg196 mg
Salt equivalent2.7 g0.5 g
Vitamins & minerals per serving
Potassium
1502 mg
Calcium
85 mg
Iron
6.4 mg
Magnesium
87 mg
Vitamin A (RAE)
211 µg
Vitamin C
10 mg
Vitamin D
0.4 µg
Vitamin B12
4.8 µg
Folate (DFE)
51 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Brown the beef in small batches — crowding the pan makes it stew rather than sear.
  • It is even better made a day ahead.

Common mistakes

  • Using lean steak, which dries out; you need collagen-rich stewing cuts.

Serve with

  • Serve with mashed potatoes, buttered noodles or crusty bread.

Storage

  • Keeps 4 days in the fridge or 3 months frozen.

Reheating

  • Reheat gently on the hob until piping hot.

Variations

  • Slow-cooker version: After browning, cook on low for 8 hours; reduce the sauce on the hob at the end.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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