Boeuf Bourguignon
Here is a straightforward way to make Boeuf Bourguignon at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Low and slow is the secret — the longer simmer lets ground beef soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 3h
- Total 3h
- Level Medium
Ingredients
- 1 kg Ground Beef, blade steak or stewing shoulder cut
- 3 large Onions, chopped
- 1 –2 cloves of garlic
- 300 g Sliced carrot
- 300 g Button mushrooms
- Bouquet of herbs: basil, rosemary and thyme tied with string
- 2 –4 cups of red wine
- Salt
- To taste Pepper
- Olive Oil
- Flour
Method
- Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
- 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.
- Add onions and garlic to the same pot and cook till golden brown.
- Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
- Add 1–2 cups of red wine.
- Bring wine to a boil then simmer for 5 minutes.
- Add beef, carrots, herbs, and mushrooms.
- Add another couple cups of red wine and water (enough to cover the meat and vegetables).
- Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.
Tips for the best Boeuf Bourguignon
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the French base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Boeuf Bourguignon ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Boeuf Bourguignon recipe hard to make?
It is rated hard: 11 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
How long does Boeuf Bourguignon take to make?
About 3 hours in total — roughly under an hour of preparation and 3 hours of cooking.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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