Bœuf bourguignon
Bœuf mijoté au vin rouge de Bourgogne avec lardons, carottes et bouquet garni, garni de champignons et petits oignons.
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Ingrédients
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Étapes
Dry and season the beef
Heat the oven to 160°C (325°F). Pat the beef dry with paper towels so it browns better, then season it with the salt and pepper.
- 1.5 kg beef
- 1½ tsp salt
- to taste black pepper
✅ C'est prêt quand : meat is dry to the touch and seasoned all over
Brown the bacon
Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the bacon lardons for about 5 minutes until golden, then lift them out with a slotted spoon and set aside.
- 2 tbsp olive oil
- 200 g bacon lardons
✅ C'est prêt quand : golden and crisp at the edges
Brown the beef in batches
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Cook the vegetables
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Add the wine and stock
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Braise in the oven
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Cook the onions and mushrooms
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Finish and serve
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Dry and season the beef
Heat the oven to 160°C (325°F). Pat the beef dry with paper towels so it browns better, then season it with the salt and pepper.
- 1.5 kg beef
- 1½ tsp salt
- to taste black pepper
✅ C'est prêt quand : meat is dry to the touch and seasoned all over
Brown the bacon
Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the bacon lardons for about 5 minutes until golden, then lift them out with a slotted spoon and set aside.
- 2 tbsp olive oil
- 200 g bacon lardons
✅ C'est prêt quand : golden and crisp at the edges
Brown the beef in batches
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the wine and stock
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Braise in the oven
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the onions and mushrooms
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Finish and serve
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The Story Behind the Dish
Boeuf bourguignon began as a farmhouse way to cook tough cuts from old working cattle: hours of slow simmering in the local red wine made them tender. Burgundy had both, Charolais cattle and some of the world's most famous vineyards.
In the 1800s Paris chefs refined it with bacon, mushrooms and little glazed onions, and it became a pillar of French bourgeois cooking. Julia Child's television cooking show made it famous in America in the 1960s.
⭐ Why It's Famous
It is the definition of French comfort food: simple ingredients and patience turned into a deep, glossy, wine-rich stew.
💡 Fun Fact
Like most stews, it tastes even better the next day, so many French cooks make it a day ahead on purpose.
Burgundy (Dijon)
47.32°N, 5.04°E
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