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Boeuf Bourguignon Recipe (Beef Burgundy)
5 from 72 votes

Boeuf Bourguignon Recipe (Beef Burgundy)

Boeuf Bourguignon is a traditional beef stew marinated in red wine and aromatic herbs, then seared and slowly braised with vegetables like pearl onions, mushrooms, and carrots. The long marinating and cooking times deepen the flavors, resulting in tender, richly flavored beef in a thick, herb-infused sauce. This classic preparation combines wine, brandy, and a beurre manié for a complex, silky finish.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8
Calories: 646 kcal
Course: Main Course
Cuisine: French

Ingredients

For the Marinade:
  • 3 pound chuck roast cut into 2” cubes
  • 1 shallot large, peeled, sliced
  • 1 leek thickly sliced
  • 2 celery roughly cut ribs
  • 2 carrot roughly cut
  • 4 parsley sprigs, fresh
  • 4 thyme fresh, sprigs
  • 1 bay leaf
  • 10 to 12 peppercorns
  • 2 cloves
  • 1 pinot noir bottle of
  • 3 tablespoons brandy optional
  • salt coarse, to taste
For the Stew:
  • 4 tablespoons avocado oil
  • 3 tablespoons tomato paste
  • 8 cups beef stock
  • leek 1 leaf
  • 2-4 rosemary sprigs, fresh
  • 6-8 thyme fresh, sprigs
  • 4 garlic smashed cloves
  • 1 bay leaf
  • 4 ounces pork belly cut into ½” cubes
  • 2 cups pearl onions peeled
  • 1 pint button mushrooms quartered
  • 1 pint cremini mushrooms quartered
  • 6 carrot cut into 2” long pieces, peeled, medium-sized
  • 1/3 cup beurre manié recipe
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Cut the beef into 2” cubes that are roughly 3 to 4 ounces each.
  2. Next, add the beef to a large bowl or container along with the shallots, leeks, smashed garlic cloves, 4 sprigs of thyme, garlic, 4 sprigs of parsley, 1 bay leaf, peppercorns, cloves, wine, and brandy and mix to combine. Cover and marinate the mixture for 12 to 24 hours.
  3. When you’re ready to prepare it, remove the beef and pat each piece dry very well with paper towels. Season the beef on all sides with salt and pepper.
  4. Add the avocado oil to a large Dutch oven pot over medium-high heat and heat the oil for 90 seconds. Sear the beef on all sides until well browned, which takes 2 to 3 minutes per side.
  5. While they’re cooking add everything in the marinade to a medium-sized pot and cook over medium heat for 15 to 20 minutes to reduce and concentrate the flavors.
  6. Set the beef to the side and stir in the tomato paste into the rendered beef fat in the pot and cook for 2 to 3 minutes over medium heat until it becomes a rust like color.
  7. Strain the reduced wine mixture into the pot and stir in the tomato paste. Next, pour in the beef stock, 8 sprigs of parsley, 6 to 8 sprigs of thyme, and bay leaf wrapped in a leek leaf, salt, pepper, and seared beef.
  8. Cook covered over low to medium heat for 2 to 2 ½ hours or until fork tender.
  9. While the beef is braising, add the cubed pork belly to a large non-stick skillet over medium heat, gently season with salt, and render the fat as well as crisp up the pork. Set them to the side.
  10. Add the pearl onions right to the pan, gently season with salt, and sauté over medium heat for 8 to 10 minutes or until browned. Set them to the side.
  11. Finally, add 2 tablespoons of butter to the pan and turn the heat to high. Place in the mushrooms, gently season with salt, and spread them out over the pan and let them cook untouched for 3 to 4 minutes. Saute the mushrooms for an additional 3 to 4 minutes. Set them aside.
  12. Once the beef is done cooking, remove them along with the bouquet garni, and add in the pork, onions, mushrooms, and carrots and cook over medium to medium-high heat for 15 to 20 minutes or until the carrots are tender.
  13. Stir in the beurre manie and bring to a boil, then turn the heat down to low and cook for 5 to 6 minutes or until thickened.
  14. Adjust the seasonings with salt and pepper, and finish with 2 tablespoons of unsalted butter, and an optional 2 teaspoons of freshly squeezed lemon juice. Place back in the beef and gently fold to combine all the ingredients. Serve hot.

Notes

  • Make up to 1 hour ahead and keep warm covered over very low heat.
  • Store refrigerated for up to 4 days or freeze up to 2 months; thaw for a full day before reheating gently over low heat.
  • Skim impurities during wine marinade reduction for a cleaner sauce.
  • Sear beef in batches; manage heat to prevent fat from burning.
  • Add vegetables later to keep them from becoming too soft.
  • Beef is done at an internal temperature around 205°F for tender results.
  • Optionally braise in the oven at 350°F for 2 hours until fork tender.

Nutrition Information

Serving 4g Calories 646kcal (32%) Carbohydrates 23g (8%) Protein 44g (88%) Fat 43g (66%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 20g (100%) Trans Fat 1g (50%) Cholesterol 148mg (49%) Sodium 788mg (33%) Potassium 1903mg (40%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 10881IU (218%) Vitamin C 15mg (17%) Calcium 119mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 646

% Daily Value*

Serving 4g
Calories 646kcal 32%
Carbohydrates 23g 8%
Protein 44g 88%
Fat 43g 66%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 148mg 49%
Sodium 788mg 33%
Potassium 1903mg 40%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 10881IU 218%
Vitamin C 15mg 17%
Calcium 119mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.