Beef Bourguignon makes a classic meal. This simple recipe for making beef bourguignon will quickly become a family-favorite.
Boeuf Bourguignon can seem intimidating, but it’s really fairly easy. And so tender and delicious it will be one of your favorite meals.
Especially in the cooler months.
It’s the perfect comfort food.
I love Julia Child’s legendary recipe in Mastering the Art of French Cooking. Honestly it’s how I learned to make Boeuf Bourguignon and is the quintessential perfect recipe.
And she is the quintessential perfect cook in my book.
I grew up watching her with my Grandmother and loving every minute of it. I was mesmerized watching her. I still get that way when I hear her voice on television.
As I made Julia’s recipe as a young bride, I changed it slightly and my husband still loved it.
I modified Julia Child’s recipe and it was still edible!
That was most likely the moment I realized I didn’t have to use a recipe to cook for my family.
Now, don’t get me wrong. I’m still learning. I think I always will be and that’s honestly one of the reasons I enjoy cooking so much.
I warn you there are a lot of photographs for this recipe. But please don’t let that make you think it is in any way a difficult or complicated recipe to follow.
It does take some time, but is so worth it.
Now, let’s get down to business.
Here’s how I made it.
Start with your favorite beef roast, whatever you normally purchase. I sometimes use a chuck roast and sometimes a sirloin tip.
Either is delicious.
If the meat has a lot of fat in it, go ahead and trim most of the fat off. You don’t want it in this recipe.
Preheat your oven to 450 degrees.
Trim the meat into about two inch cubes.
In a dutch oven over medium heat, drizzle approximately 2 tablespoons of olive oil.
Place the beef into the dutch oven and cook until all sides are browned.
Remove the meat from the dutch oven with a slotted spoon. Pour juices from pan into a small bowl for later use.
Put the meat in a large bowl.
Sprinkle flour, salt and black pepper over meat.
Stir until all meat is well-coated.
Return to dutch oven and place in a 450 degree oven for about five minutes, remove stir and return for another five minutes.
Then remove from the oven and turn the oven down to 325 degrees.
Pour burgundy or chianti and the juice you put in the small bowl earlier over the meat. The meat should be barely covered. If it is not, you can add beef broth, more burgundy or equal parts of both.
Chop mushrooms, onion, garlic, and throw in. Stir in tomato paste, fresh thyme and cover the dutch oven.
Return to oven for 2 hours.
This is when you can go do other stuff and the magic happens.
And you will want to just grab a fork and dig in when you take it out of the oven.
Yep, you sure will. And don’t say I didn’t warn you.
Serve over rice, noodles, potatoes alongside fresh vegetables. Garnish with fresh parsley or thyme.
- 2 tablespoons olive oil
- 3 pounds beef roast with most fat trimmed, cut in 2 inch cubes
- 2 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups red wine, such as burgundy or chianti
- 1 pound mushrooms, chopped
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme + sprigs for garnish
- Preheat oven to 450 degrees.
- Drizzle olive oil into dutch oven over medium heat.
- Add meat and brown.
- Remove meat from dutch oven and place in large bowl.
- Pour juices from meat into small bowl.
- Add flour, salt, and pepper to meat and coat.
- Return to dutch oven and place in 450 degree oven for five minutes.
- Remove and stir.
- Return for five more minutes.
- Remove and place on simmer on cooktop.
- Pour red wine, reserved meat juices in dutch oven until meat is barely covered.
- Add mushrooms, garlic, onions, tomato paste, and thyme to the dutch oven.
- Stir until well-combined and allow to reach a simmer.
- Return to oven at 325 degrees and allow to cook for two hours.
- Remove from oven and serve with rice, noodles, potatoes, and vegetables.
Boeuf Bourguignon makes a wonderful make-ahead meal and is really better the next day when it is reheated.
I’ve been known quiet frequently to make a double batch of this delicious dish to share with family or just to make sure we have plenty for another meal.
As Julia used to say…