Boeuf Bourguignon, or Beef Burgundy, is a legendary French stew that embodies the rustic elegance of Burgundy, a region famed for its wine and Charolais cattle. This dish transforms humble ingredients—beef, red wine, carrots, onions, garlic, mushrooms, and herbs—into a rich, comforting masterpiece. Here’s how to make it at home and the story behind its enduring legacy.
The Origins of Boeuf Bourguignon
Boeuf Bourguignon has its roots in the Burgundy region of eastern France, an area celebrated for both its world-class Pinot Noir and its prized beef. The dish began as a peasant recipe in the Middle Ages, created to tenderize tough cuts of beef by slow-cooking them in red wine with local vegetables and herbs. For centuries, it was considered a way for working-class cooks to use up leftover meat and whatever produce was at hand.
The recipe first appeared in print in the late 19th century and gained widespread recognition in the early 20th century, thanks to chef Auguste Escoffier, who brought it to the tables of high society in Paris and London. Later, Julia Child’s cookbook, Mastering the Art of French Cooking, introduced the world to the now-classic version with cubed beef, bacon, and a deeply flavored wine sauce. Today, Boeuf Bourguignon is a staple of French bistros and home kitchens alike, celebrated as the ultimate comfort food.
Ingredients
2.5–3 lbs (1–1.5 kg) beef chuck or brisket, cut into 1.5-inch cubes
6 oz (170 g) bacon or pancetta, diced
2–3 tbsp butter or olive oil
3–4 carrots, peeled and cut into chunks
1 large onion, sliced
3–4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
1 bottle (750 ml) Burgundy or other good dry red wine (Pinot Noir preferred)
2 cups (500 ml) beef stock
1 bouquet garni (thyme, bay leaf, parsley)
12 pearl onions, peeled
8 oz (225 g) mushrooms, quartered
Salt and black pepper
Fresh parsley, for garnish
Step-by-Step: How to Make Boeuf Bourguignon
Prep the Beef:
Pat the beef cubes dry and season with salt and pepper. Let them rest to room temperature for even browning.
Brown the Bacon and Beef:
In a large Dutch oven, cook the bacon until crisp. Remove and set aside, leaving the fat in the pot. Sear the beef in batches until browned on all sides, then set aside.
Sauté the Vegetables:
In the same pot, add a bit of butter if needed. Sauté the onions, carrots, and garlic until softened. Stir in the tomato paste and flour, cooking for a minute to coat the vegetables and create a base for the sauce.
Deglaze and Simmer:
Pour in the wine, scraping up any browned bits. Add the beef, bacon, beef stock, and bouquet garni. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (163°C). Cook for 1.5 to 2 hours, until the beef is fork-tender.
Finish the Garnish:
While the stew cooks, sauté the mushrooms and pearl onions in butter until golden. Add them to the stew for the last 30 minutes of cooking.
Serve:
Remove the bouquet garni. Taste and adjust seasoning. Let the stew rest for 15 minutes before serving. Sprinkle with fresh parsley and serve with crusty bread, potatoes, or buttered noodles.
Why Boeuf Bourguignon Is Special
Boeuf Bourguignon is more than just a beef stew—it’s a celebration of Burgundy’s terroir and culinary history. What started as a way to make tough meat tender became a symbol of French gastronomy, thanks to its deep flavors, silky sauce, and the magic of slow cooking. Whether enjoyed in a Parisian bistro or your own kitchen, this dish brings warmth, tradition, and a taste of France to the table.
