Boeuf Bourguignon: A Timeless Recipe for Classic French Stew

Boeuf Bourguignon is a classic French stew known for its rich flavours. This dish features beef braised in red wine and beef broth, enhanced with garlic, onions, carrots, and a bouquet garni. Mushrooms add a delightful garnish. Originating as a peasant dish, it has evolved into haute cuisine. The slow cooking method tenderises tough cuts of meat while creating a unique taste.

Auguste Escoffier, a renowned French culinary expert, first published the Boeuf Bourguignon recipe. Over time, it has seen subtle changes due to advancements in cooking equipment and ingredient availability. Traditionally, chefs used lardons to flavour the meat. However, modern beef's tenderness makes this step unnecessary.

• 1 kg beef (blade steak or stewing shoulder cut)
• 3 large onions, chopped
• 1-2 cloves of garlic
• 300 g chopped carrots
• 300 g button mushrooms
• Bouquet of herbs: basil, rosemary, thyme tied with string
• 2-4 cups red wine
• Salt
• Pepper
• Olive oil
• Flour

• Dutch oven or large saucepan

Preparation

1. Cut beef into large, 5 cm chunks. Season with salt, pepper, and olive oil.
2. Cook beef in batches in a Dutch oven until golden brown. Remove and set aside.
3. Add onions and garlic to the pot and cook until golden brown.
4. Sprinkle with 2 tablespoons of flour. Cook for a few minutes longer.
5. Add 1-2 cups of red wine. Bring to a boil, then simmer for 5 minutes.
6. Add beef, carrots, herbs, and mushrooms.
7. Add more wine and water to cover the meat and vegetables.
8. Cook for 2-3 hours, stirring occasionally. Remove surface scum as needed.

Nutritional Values

Boeuf Bourguignon can be served with boiled potatoes or steamed rice to balance its richness. Leftovers make excellent fillings for meat pies or puff pastries. For a lower-fat version, use lean beef cuts and serve with lighter sides. Adding dried Trompettes de la mort mushrooms can enhance the dish's flavour profile.