Classic Boeuf Bourguignon Recipe

4.0 from 1 vote

Published:

By Ollie Cartwright

Reading Time: 4 minutes

Famous and delicious…having a Classic Boeuf Bourguignon Recipe in your repertoire is a must. And this one’s the best!

Classic Boeuf Bourguignon side view closeup

How to Make a Classic Boeuf Bourguignon

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Cut beef into 1-2″ chunks; slice the carrots into 1/2″ (10-15mm) medallions; dice the large white onion; mince your garlic; finely chop the thyme and parsley; quarter your mushrooms. Measure out all other ingredients.

Can I Use Frozen Ingredients?

Yes! This recipe is perfect for previously frozen onion, carrots, and beef stock.

Classic Boeuf Bourguignon ingredients

Step 2: Gently pat the beef dry with a paper towel. Heat the oil in a pan or dutch oven, then sear the beef until lightly browned on all sides (about 3 minutes). Remove the beef from your pot and set aside.

Classic Boeuf Bourguignon cook meat

Step 3: Saute the carrots & onions until slightly soft (about 3-4 minutes). Stir regularly during this process. Add the 4 cloves of minced garlic and cook for an additional 1 minute.

Classic Boeuf Bourguignon carrots onion garlic

Step 4: Drain any excess oil remaining. Add your lightly seared beef back into the pan with carrots, onion, and garlic. Sprinkle the flour, salt, and pepper over the beef, carrots, and onions. Stir to coat and then cook for another 4-5 minutes until beef is fully browned.

Classic Boeuf Bourguignon flour

Step 5: Add the wine and stir for one minute to deglaze the pan. Now add your pearl onions and stock until the meat is just barely covered.

Classic Boeuf Bourguignon broth wine

Step 6: Add your tomato paste, bouillon, and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 60-90 minutes, stirring occasionally until meat begins to fall apart. (Particularly tough cuts may require up to 120 minutes of simmering to become fall-apart tender.)

Classic Boeuf Bourguignon paste herbs

Step 7: About 5 minutes prior to your meat being done, heat the butter in a skillet or pan over medium heat. Add your remaining 2 garlic cloves and cook them for 30-60 seconds (until fragrant). Add the mushrooms and cook for about 4-5 minutes while stirring and coating them with butter.

Classic Boeuf Bourguignon mushrooms

Step 8: Add your browned mushrooms to the beef and then let simmer an additional 4-5 minutes. (Remove the bay leaves prior to serving.)

Classic Boeuf Bourguignon combine mushrooms

Step 9: Dish out each serving (I prefer bowls), garnish with fresh parsley, and enjoy! This dish goes well with (or on top of) mashed potatoes, noodles, or rice.

Classic Boeuf Bourguignon medium close

Tweaks

You’re in for a treat….we’ve got several inspirational tweaks, that somehow manage to elevate this dish even more:

  • Bacon: We’ve listed the Kosher version of this recipe above, but adding a few strips of bacon diced into small pieces when browning the beef will infuse a salty, smoky flavor into the dish. You’ll find 6 oz (170g) of cooked, roughly chopped bacon is perfect!
  • Dijon Mustard: Stir in a teaspoon of Dijon mustard when adding your tomato paste. It not only adds a bit of tanginess, but deepens the overall flavor profile. Yummm!
  • Cognac or Brandy: You can deglaze the pot with a splash of cognac or brandy after browning the beef. Be super cautious with the amount (1/4 cup is plenty), as it can be strong, but it will add a luxurious depth to your sauce.
  • Mushroom Varieties: Instead of using only one type of mushroom, consider using a mix of wild mushrooms like shiitake, oyster, or cremini. This will add depth and a variety of textures to the dish. Yes, you can use frozen ones 😉

Storage

This is a perfect make-ahead meal, and we’re pros at the storage bit (full instructions here)…

Freeze it Again?

If you used raw frozen vegetables for this dish it’s okay to freeze it one more time. That’s because, generally, you can freeze food once raw and once again cooked.

Refrigerate: Cooked, cooled, and kept in airtight containers, your Boeuf Bourguignon will keep in the fridge for 3 to 4 days.

Freeze: You can freeze Boeuf Bourguignon (or any beef stew) for up to 6 months. Full instructions can be found here.

Reheat: The best way to defrost your beef bourguignon is by moving it to the fridge overnight and allowing it to thaw out slowly. However, if you’re in a rush and want your stew defrosted immediately you can defrost your beef stew in the microwave or a saucepan. Full instructions can be found here.

Classic Boeuf Bourguignon

4.0 from 1 vote
Course: MainCuisine: FrenchDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

2

hours 

15

minutes
Total time

2

hours 

30

minutes
Cook Mode

Keeps the screen of your device ON

Ingredients

  • 1 tbsp 1 tbsp – Extra-Virgin Olive Oil

  • 3 lbs 1.36 kg – Beef Brisket (trim fat off, 1-2″ chunks)

  • 2 2 – Carrots (large, 1/2″ rounds)

  • 1 1 – Onion (white, diced)

  • 6 6 – Garlic Cloves (4 minced, 2 whole)

  • – Pepper

  • – Salt

  • 2 tbsp 2 tbsp – Flour

  • 12 12 – Pearl Onions (small, diced if medium)

  • 2 cups 0.47 l – Red Wine (Merlot, Pinot Noir, or Chianti)

  • 3 cups 0.71 l – Beef Stock

  • 2 tbsp 2 tbsp – Tomato Paste

  • 1 1 – Beef Bouillon Cube (crushed)

  • 1 tsp 1 tsp – Thyme (fresh, finely chopped)

  • 2 tbsp 2 tbsp – Parsley (fresh, finely chopped)

  • 2 2 – Bay Leaves (whole)

  • 1 lb 0.45 kg – Mushrooms (small white, quartered)

  • 2 tbsp 2 tbsp – Butter

Directions

  • Prep & Measure
    Cut beef into 1-2″ chunks; slice carrots into medallions; dice the onion; mince the garlic; finely chop thyme and parsley; quarter your mushrooms. Measure out all other ingredients.
  • Sear Beef
    Pat beef dry with paper towel. Sear in the hot oil until lightly browned on all sides. Remove from pot and set aside.
  • Saute Carrots, Onions, and Garlic
    Saute carrots & onions until slightly soft (about 3-4 minutes). Stir regularly. Add minced garlic and cook for 1 minute.
  • Combine
    Drain any excess oil. Add seared beef back into pan with carrots, onion, and 4 cloves minced garlic. Sprinkle flour, salt, and pepper over the beef, carrots, and onions. Stir and cook for another 4-5 minutes until beef is fully brown.
  • Add Pearl Onions, Wine, Stock
    Add the wine (first) and stir for one minute to deglaze pan. Now add pearl onions and stock until meat is barely covered.
  • Tomato Paste, Herbs & Simmer
    Add tomato paste, bouillon, and herbs. Cover and bring to a boil. Reduce heat to low and simmer for 60-90 minutes, stirring occasionally until meat is falling apart.
  • Cook Mushrooms
    5 minutes prior to meat being done, heat butter in a skillet or pan over medium heat. Add remaining 2 garlic cloves and cook for 30-60 seconds (until fragrant). Add mushrooms and cook for about 4-5 minutes while stirring to coat them with butter.
  • Add Mushrooms
    Stir in your browned mushrooms with the beef, let simmer an additional 4-5 minutes. Remove the bay leaves prior to serving.
  • Garnish, Serve, Enjoy
    Dish out each serving, garnish with fresh parsley, and enjoy! Goes well with mashed potatoes, noodles, or rice.

Recipe Video

Was this helpful?

Thanks for your feedback!

Leave a Comment