🇫🇷 France recipe
Boeuf Bourguignon
Perhaps the most celebrated beef stew in the world, Boeuf Bourguignon is a Burgundian masterpiece of beef braised for hours in a full bottle of red wine until fork-tender, enriched with lardons, glazed pearl onions, and sauteed mushrooms. Julia Child brought it to American kitchens, but it has been a cornerstone of French home cooking for centuries.
Prep40 mins
Cook2 hrs 45 mins
Serves6
Difficultyhard
Ingredients
- 1.2kg beef chuck or cheek, cut into 5cm cubes
- 200g thick-cut smoked lardons
- 300g cremini mushrooms, halved
- 200g pearl onions, peeled
- 1 bottle (750ml) full-bodied red Burgundy wine
- 250ml beef stock
- 2 tablespoons tomato paste
- 3 tablespoons plain flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium carrots, cut into large chunks
- 4 cloves garlic, crushed
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 361
- Protein
- 45.1 g
- Carbs
- 10.2 g
- Fat
- 14.6 g
