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French · Dinner

Beef Bourguignon

Non-vegEasy

Diet: Non-veg · High-protein

Beef Bourguignon is a French dish. A slow simmer softens beef without drying it.

Prep
30 min
Cook
180 min
Total
210 min
Servings
6
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Bourguignon. The photograph includes potatoes not included in this recipe.
The photograph includes potatoes not included in this recipe. Representative photograph of Beef Bourguignon. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 1 min

  1. Heat oil from 1000 g beef chuck, cubed, 100 g bacon, diced, 30 ml olive oil, 30 g plain flour; brown bacon and beef in batches. Stir in flour for 1 minute.

Braise · About 150 min

  1. Add 250 g carrots, sliced, 200 g onion, chopped, 20 g garlic, crushed, 600 ml red wine, 500 ml beef stock, 30 g tomato paste, 2 bay leaves, 1 tsp thyme. Cover and simmer gently 2.5 hours until beef is fork-tender, adding water if needed.

    Check: Look for this result: beef is fork-tender, adding water if needed.

Finish · About 10 min

  1. Fry 300 g mushrooms, quartered, 20 g butter in butter 8 minutes; stir into stew and simmer 10 minutes. Remove bay leaves.

Tips

  • A slow simmer softens beef without drying it.
  • Judge Beef Bourguignon by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Bourguignon takes to cook.

Substitutions

  • In Beef Bourguignon, replace wine, with a little wine vinegar at the end with beef stock.

Storage

  • Get perishable Beef Bourguignon into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Bourguignon within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Bourguignon to 74°C / 165°F, stirring or turning it for even heating. When Beef Bourguignon is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Bourguignon includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Bourguignon becomes softer in storage.

Make ahead

  • Cook Beef Bourguignon one day ahead. Cool Beef Bourguignon in shallow portions and promptly put them in the fridge. Reheat Beef Bourguignon gently until it reaches 74°C / 165°F. Finish reheating Beef Bourguignon before putting on fresh herbs or crisp toppings.

FAQ

What matters most when making Beef Bourguignon?

A slow simmer softens beef without drying it.

What can I substitute in Beef Bourguignon?

In Beef Bourguignon, replace wine, with a little wine vinegar at the end with beef stock.

Can I prepare Beef Bourguignon ahead?

Cook Beef Bourguignon one day ahead. Cool Beef Bourguignon in shallow portions and promptly put them in the fridge. Reheat Beef Bourguignon gently until it reaches 74°C / 165°F. Finish reheating Beef Bourguignon before putting on fresh herbs or crisp toppings.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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