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Beef Burgundy/ Boeuf Bourguignon Recipe

Updated on October 16, 2016

The Burgundy Region of France

The Burgundy Region France is one of my favorites. The landscape is beautiful and calls you to be out of doors. We enjoy cycling through the sunflower fields and discovering hidden little hamlets. You never know when you will stumble upon a vide grenier (literal translation is empty the attic but generally it is just your everyday yard or boot sale) where some little treasure is waiting to be discovered!

The wines of this region are particularly delightful as this recipe showcases. Be sure that the quality of wine you choose for cooking is equal to the quality you would choose for drinking! You are in for a real treat with this local dish. It is a hearty dish that is truly comfort food. Beef burgundy has become a family favorite at our house in the cold months of winter.

Tantalizing Aromas of Boeuf Bourguignon Fill the House

Boeuf Bourguignon
Boeuf Bourguignon

Cooking your Boeuf Bourguignon


• 3 1/2 lbs chuck roast or flank steak, cut in 1-inch cubes
• 8 oz pancetta/lardons or thick cut bacon,diced
• 4 Tbsp olive oil
• 8 oz pearl onions, (look for the frozen ones as it is so much easier than peeling fresh ones)
• 8 oz small button mushrooms
• 2 onions, finely chopped
• 2 garlic cloves, crushed, peeled and chopped
• 3 ½ Tbsp flour
• 1 bottle red wine
• 1 Tbsp tomato paste
• 1 1/3 cups beef broth
• 2 sprigs thyme
• 2 bay leaves
• Sea salt and freshly ground black pepper


In 5 quart dutch oven, heat olive oil and cook the beef pieces until brown. Only put enough meat in the pan to cover the bottom otherwise the meat will not brown. Remove each batch when done.

Add the diced onions and cook for 4 minutes. Add the garlic and cook for one more minute.

Remove from heat and sieve in flour, mixing well to absorb all oil. Return to a low heat and slowly add wine and beef broth---stirring all the time.

Bring to a boil and add meat, tomato paste, herbs and seasoning. Cover with lid and cook in the oven for 2 hours at 350 degrees Fahrenheit.

Fry the bacon/lardons in a non-stick skillet until they begin to release some of their fat. Add mushrooms and pearl onions. Cook until golden.

Add to the meat mixture and return to the oven for an additional 30 minutes of cooking.

This Beef Burgundy recipe is a classic French stew and just like any other stew, the contents are flexible. If you like mushrooms, it does not hurt to double the quantity!


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