Boeuf bourguignon. Tasty, insanely delicious and definitely not difficult to make. All you need is time and, of course, a little love!
French beef stew
Boeuf bourguignon is a classic French dish from the Burgundy region of France, as you might have guessed from the name. This delicious stew is great for the festive season, but is also a treat to put on the table at any time of the year.
Easy traditional beef bourguignon recipe
Boeuf bourguignon is probably one of the most famous and popular stews in French cuisine. No wonder, as it is delicious! Did you know that it was originally a poor man’s food? As with most easy traditional dishes, it does not contain a lot of difficult ingredients and is perfect for using up leftover vegetables and in this case, leftover wine.
Chuck steak cooked slowly in a Dutch oven with red wine, such as Pinot Noir or Malbec, beef stock, bay leaf and vegetables. I prefer using button mushrooms, carrots and shallots. Feel free to prepare this delicious stew a day in advance, as it will only make it tastier!
How to serve boeuf bourguignon
One of the most frequently asked questions is what to serve with boeuf bourguignon. Actually, you can serve it with whatever you like. Here are a few tips:
- Crispy roasted potatoes, the perfect accompaniment to this stew.
- Bacon wrapped green beans, a delicious way to serve your vegetables.
- Poached pears, a true classic and a nice addition to your festive meal.
Tip: don’t make it too hard on yourself and choose side dishes that you can prepare in advance. This is ideal for the holidays and when you have visitors. Happy holidays!
Ingrediënts
- 750 gram chuck steak
- 3 cloves garlic
- 2 tbsp all-purpose flour
- 150 gram bacon strips
- 100 gram butter
- 70 gram tomato puree
- 2 carrots (diced)
- 250 ml red wine (such as Pinot Noir or Malbec)
- 250 ml beef stock
- 2 sprigs thyme
- 2 sprigs parsley (+ extra for garnishing)
- 2 bay leaves (dried)
- 125 gram mushrooms
- 5 shallots
- olive oil, pepper and salt
EQUIPMENT:
- Dutch oven
- Kitchen twine
- Frying pan
INSTRUCTIONS (how to make this recipe):
- Coarsely dice the beef and finely chop the garlic.
- Season the beef with pepper, salt and 2 tablespoons of flour.
- Heat a little oil in a Dutch oven and briefly fry the strips of bacon.
- Remove the bacon from the pan, leaving the fat in the pan, and set the bacon aside.
- Add half of the butter to the pan with the beef and fry until brown.
- Add the tomato puree and cook briefly.
- Reduce the heat and add the carrots, bacon, garlic, red wine and beef stock.
- Tie the thyme, parsley and bay leaves into a bouquet using some twine and add to the pan.
- Cover the pan and simmer gently for at least 3 hours, until the meat is tender and almost falling apart.
- Remove the herbs from the pan.
- Brush the mushrooms and slice into wedges, cut the shallots into crescents.
- Heat a knob of butter in a frying pan and sauté the onions. In the same pan, fry the mushrooms in a knob of butter. Add both to the boeuf bourguignon.
- Season the boeuf bourguignon with salt and pepper. Sprinkle with finely chopped parsley before serving. Enjoy your meal!
Nutrition information per portion
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