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The Best Boeuf Bourguignon

manskils's picture
To marinate the beef
  Beef shin 1 Kilogram
  Red wine 375 Milliliter (1/2 bottle used)
To saute the vegetables
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Carrot 1 Large, chopped
  Celery stalks 2 Medium, chopped
  Thyme sprigs 3 Medium
  Bay leaves 2 Medium
  Garlic bulb 1 Medium, cut in half
  Red wine 375 Milliliter (Remaining 1/2 bottle used)
For browning the meat
  Olive oil 1 Tablespoon (As needed)
  Butter 2 Tablespoon (As needed)
Rest of the ingredients for the stew
  Olive oil 1 Tablespoon
  Butter 2 Tablespoon
  Bacon/Pancetta 2 Cup (32 tbs), cut into cubes (As required)
  Shallots 10 Medium
  Plain flour 3 Tablespoon
  Beef stock 237 Milliliter (1/2 pint OXO can be used)
To fry the mushrooms
  Mushrooms 200 Gram, halved
  Brandy 9⁄10 Milliliter (A splash)

1. Trim the fat from the beef and cube into 1 1/2 inch chunks.
2. Put in a bowl and cover with half the wine.
3. Refrigerate to marinate for one hour.

4. In a casserole dish heat olive oil.
5. Add onion, carrot and celery, thyme, bay leaves and garlic. Saute and pour over the rest of the wine.
6. Bring to a boil and simmer gently for 10 minutes.
7. In a separate frying pan, heat some butter and olive oil.
8. Add the bacon and cook till golden.
9. Add the shallots and fry for another 5 minutes.
10. Add to the casserole dish.
11. Preheat oven to 150 C / 302 F.
12. Drain the beef from the wine marinade with a sieve, reserve the marinade. Place the beef on some kitchen paper or a towel and gently pat dry.
13. In a frying pan, brown the meat with a little oil and butter.
14. Add to the casserole dish and sprinkle with flour.
15. Add the leftover wine marinade.
16. Add the beef stock to cover the meat and vegetables.
17. Cover and cook in the preheated oven at 150 C / 302 F for 2 hours.
18. After 2 hours, fry the mushrooms in a little butter and olive oil.
19. When they are nearly done, add a splash of brandy then transfer to the dish.
20. Cook in the oven for another 1 hour.

21. Serve with parsley potatoes and wine.

The dish tastes even better if made the day before and left overnight in the fridge.

Things You Will Need
1. A hob and oven safe casserole dish

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
20 Minutes
Cook Time: 
200 Minutes
Ready In: 
220 Minutes
If you are under the impression that cooking up a classic boeuf bourguignon is only a professional chef's task, then you are wrong. You too can prepare this authentic dish at home, given some time and effort. Obviously you'll need a guidance, which will be done by the chef present in this video. Your job is to follow the instruction.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 779 Calories from Fat 396

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 16.4 g82.1%

Trans Fat 0 g

Cholesterol 116 mg38.7%

Sodium 602.5 mg25.1%

Total Carbohydrates 25 g8.4%

Dietary Fiber 2.2 g8.7%

Sugars 3.8 g

Protein 44 g88.6%

Vitamin A 57.6% Vitamin C 18.2%

Calcium 8.4% Iron 28.2%

*Based on a 2000 Calorie diet

The Best Boeuf Bourguignon Recipe Video