France · French cuisine of Burgundy
Bœuf bourguignon
Beef marinated overnight in Burgundy red wine and braised for hours until it melts, in a glossy sauce with smoky lardons, golden mushrooms and sweet glazed pearl onions.
Cookhuddle Editorial Cookhuddle | France
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Photo: Arnaud 25 · CC BY-SA 4.0 · Source · cropped
translation Translated from French. Translation by Cookhuddle Editorial. Read the original
Read this recipe infrançais · originalespañol · translationEnglish · translation
- Servings
- 6
- Preparation
- 40 min
- Cooking
- 240 min
- Resting
- 720 min
- Total
- 1000 min
- Difficulty
- Medium
Cuisine / tradition: French cuisine of Burgundy (FR) — declared by the author
- Main dish
- Braised
- Slow-cooked
- Celebration
Ingredients
For 6 servings
- 1 1/2 kg beef chuck (paleron), in 5 cm cubes
- 1 piece carrot, sliced, for the marinade
- 1 piece onion, sliced, for the marinade
- 2 clove garlic cloves, crushed
- 1 piece bouquet garni (thyme, bay leaf, parsley stalks)
- 8 piece black peppercorns
- 750 ml red Burgundy wine (Pinot Noir)
- 3 tbsp oil, for browning
- 1 tbsp tomato paste
- 2 tbsp plain flour
- 500 ml brown veal or beef stock
- 1 1/2 tsp salt
- 200 g half-salted pork belly, in lardons
- 300 g button mushrooms, halved
- 20 piece pearl onions, peeled
- 40 g butter, divided
- 1 pinch sugar
- 3 slice sandwich bread slices, for the croutons
- 3 tbsp flat-leaf parsley, chopped
Method
- Step 1. The day before: put the beef in a large bowl with the carrot, onion, garlic, bouquet garni, peppercorns and the wine. Cover and refrigerate for at least 12 hours, ideally 24.
- Step 2. Heat the oven to 150 °C. Drain the beef over a bowl, keeping the wine. Set aside the vegetables and the bouquet garni, and pat the meat very dry with paper towels.
- Step 3. In a large cast-iron casserole, brown the beef in batches in the hot oil, about 8 minutes per batch, until deeply coloured on all sides. Set aside.⏱ 8 min
- Step 4. In the same casserole brown the marinade vegetables for 5 minutes. Stir in the tomato paste and the flour and cook for 2 minutes, then return the meat.⏱ 2 min
- Step 5. Bring the marinade wine to the boil in a pan and skim for a few minutes, then pour it over the meat. Add the stock, the bouquet garni and the salt. Bring to a simmer, cover and cook in the oven for 3 hours, until the meat is tender and can be cut with a spoon.⏱ 180 min
- Step 6. Meanwhile prepare the garnishes. Cook the lardons in a dry pan for 5 minutes and set aside. Sauté the mushrooms in 15 g of butter and a little oil for 6 minutes. Put the pearl onions in a pan with 25 g of butter, the sugar, a pinch of salt and just enough water to cover, and boil until the water has evaporated and the onions are glazed, about 12 minutes.⏱ 12 min
- Step 7. Lift the meat from the casserole and strain the sauce into a pan. Reduce it over medium heat for 10 to 15 minutes until it coats a spoon. Return the meat, then add the lardons, mushrooms and glazed onions and simmer very gently for 15 minutes.⏱ 15 min
- Step 8. Cut the bread slices into triangles and fry them in butter or oil for 2 minutes on each side until golden. Serve the bourguignon in the casserole, with the croutons and the chopped parsley, with steamed potatoes.⏱ 2 min
Story and cultural note
Bœuf bourguignon is a classic of Burgundy cooking. Dishes described as à la bourguignonne are made in a red wine sauce with small onions, mushrooms and lardons, and bœuf bourguignon is the best-known of them. Sources agree on chuck (paleron) as the best cut and on a long, slow braise, and differ on the marinade (24 hours, or none), the oven or stovetop, and the cooking time. This version marinates the meat and braises it in a slow oven.
Tips for success
Marinate for at least 12 hours and dry the meat very well before browning: wet meat steams instead of colouring. Brown in batches so that the pan stays hot. Braise at a gentle heat, never a boil. Cook the garnishes separately and add them at the end so that each keeps its flavour. The dish is even better reheated the next day.
Serving and presentation
Serve in the cocotte at the table, with golden croutons, chopped parsley and steamed or buttered potatoes. A glass of the same red Burgundy goes with it.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsGluten (cereals)MilkSulphites
May contain traces ofCelery
