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Boeuf Bourguignon

This recipe prepares a classic French Boeuf Bourguignon, a hearty beef stew braised in red Burgundy wine with onions, garlic, mushrooms, potatoes, and peas. The dish is slow-cooked to yield incredibly tender beef and a rich, deeply flavored sauce, perfect for a comforting meal.
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Course lunch/dinner
Cuisine French
Servings 4 people
Calories 4437 kcal

Equipment

  • 1 Dutch Oven or Large Braising Pot Essential for even heat distribution and slow cooking
  • 1 Chef's knife For prepping beef, onions, garlic, and potatoes
  • 1 Cutting Board For safe and efficient ingredient preparation
  • 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot
  • 1 Liquid Measuring Cup For accurately measuring wine and broth

Ingredients
  

Main

  • 2 pounds Top Sirloin Beef cut in 1 inch cubes
  • 1 Large White Onion coursely chopped
  • 2 cups Baby Peas
  • 3/4 pound Small white button mushrooms stems removed
  • 2 1/2 cups Red Burgundy Wine
  • 1 cup Beef Broth
  • 3 Cloves of garlic finely chopped
  • 1/4 cup Finely chopped parsley
  • 1 tablespoon Tomato paste
  • Salt and Pepper to taste
  • 2 tablespoons All purpose flour
  • 1/4 cup Olive oil
  • 1 tablespoon Butter
  • 8 Small Yukon Gold Potatoes

Instructions
 

  • Pat beef cubes dry and season generously with salt and pepper.
  • In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown beef in batches until deeply caramelized on all sides, then remove and set aside.
  • Add chopped onion to the pot, scraping up any browned bits from the bottom, and cook until softened, about 5-7 minutes.
  • Stir in chopped garlic and tomato paste, cooking for another minute until fragrant.
  • Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a light roux.
  • Pour in red Burgundy wine, scraping the bottom of the pot to deglaze thoroughly. Bring to a simmer.
  • Return the browned beef to the pot, add beef broth, and bring to a gentle simmer. Cover and braise for at least 2 hours, or until beef is very tender.
  • Add whole small Yukon Gold potatoes and whole small button mushrooms to the pot. Continue to simmer, covered, for another 30-45 minutes, or until potatoes are tender.
  • Stir in baby peas during the last 10 minutes of cooking.
  • Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

Achieving deep flavor is paramount for Boeuf Bourguignon. Ensure beef is thoroughly browned in batches to create a rich fond at the bottom of the pot, which will form the base of your sauce. Deglazing with Burgundy wine is crucial; use a wine you would enjoy drinking. Slow cooking is key to tenderizing the sirloin; do not rush this process. For an even richer flavor, consider adding a few strips of bacon or pancetta rendered before browning the beef, using the fat for cooking and adding the crispy bits back at the end. Taste and adjust seasoning throughout the cooking process, especially before serving. Serve over creamy mashed potatoes or wide egg noodles to soak up the luxurious sauce.