Skip to content

Boeuf Bourguignon

Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is one of many examples of peasant dishes slowly evolving into haute cuisine. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. Also, simmering these two ingredients together helps to create a unique and pleasant flavor. Formerly, chefs larded

Source and licence

"Boeuf Bourguignon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Boeuf_Bourguignon, revision 4610364), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Boeuf_Bourguignon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4610364

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

France. Associated with France by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
  2. Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
  3. Add onions and garlic to the same pot and cook till golden brown.
  4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
  5. Add 1–2 cups of red wine.
  6. Bring wine to a boil then simmer for 5 minutes.
  7. Add beef, carrots, herbs, and mushrooms.
  8. Add another couple cups of red wine and water (enough to cover the meat and vegetables).
  9. Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.