# Beef Bourguignon

Beef Bourguignon takes 3 hr and serves 6.

Recipe by lacuisinedegeraldine.fr · original: https://lacuisinedegeraldine.fr/en/traditional-beef-bourguignon  
Cuisine: French · Dish: Soups & stews, Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/beef-bourguignon-french-classic (with step-by-step Cook Mode)

Original French Boeuf Bourguignon – with tender meat and a rich red wine sauce. A classic, made easy!

## Ingredients (serves 6)

- 7 oz bacon (aka lardons in French, 200 g)
- 2.6 lbs beef chuck (cut into 4 cm pieces (1.2 kg))
- 1 large onion (thinly sliced)
- 2 garlic cloves (whole and flattened)
- 2 carrots (sliced)
- 2 tbsp butter (30 g)
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 cups red wine (Pinot Noir, Syrah or Merlot (750 ml))
- 1 bouquet garni (thyme, bay leaf and rosemary tied together)
- ½ cup beef broth (optional; more as needed (120 ml))
- 2 tbsp olive oil
- 9 oz button mushrooms (cleaned and halved or quartered (250 g))
- 3 small shallots

## Steps

1. Cut the beef into 4 cm (1.5 inch) cubes
2. Season the beef with salt and pepper
3. In a large Dutch oven or casserole, heat a little olive oil and fry the bacon until golden brown
4. Remove the bacon and set aside
5. In the same fat, sear the beef cubes in batches over high heat until well browned on all sides
6. Set the beef aside
7. Add the onions, carrots, garlic, and a knob of butter to the pot and sauté for a few minutes until the onions begin to color
8. Return the beef and bacon to the pot and stir in the tomato paste
9. Dust with flour and cook for 2 minutes to remove the raw flour taste and help thicken the sauce
10. Deglaze with red wine and beef stock, scraping the bottom of the pan to release all browned bits
11. Ensure the meat is almost fully covered with liquid, topping up with more stock or water if needed
12. Add the bouquet garni
13. Cover the pot and simmer in the oven: preheat to 160°C (320°F, convection) or 180°C (355°F, traditional), and cook for 2 to 3 hours
14. Alternatively, cover the pot and simmer gently over low heat on the stove for 1.5 to 2 hours
15. Stir occasionally and ensure the sauce only simmers gently, do not boil, as boiling can dry out the meat
16. About 15 minutes before the end of the cooking time, sauté the mushrooms in a pan with olive oil until golden
17. Set the mushrooms aside
18. In the same pan, cook the shallots with a splash of water or wine and a knob of butter, covered, until soft and lightly caramelized
19. Just before serving, gently stir the mushrooms and shallots into the pot to coat them with sauce
20. Serve warm, ideally with boiled potatoes, mashed potatoes, or pasta

## Good to know

### Swaps

- No Pinot Noir, Syrah or Merlot? Any other dry red wine you'd drink works fine.
- No shallots? Use a small onion cut into wedges instead.
- No bouquet garni herbs on hand? Use 1 tsp dried thyme and 1 dried bay leaf tied in cheesecloth.

## Nutrition (per serving, 1 serving, as published by lacuisinedegeraldine.fr)

- Calories: 821 kcal
- Protein: 42 g
- Carbohydrates: 13 g
- Sugar: 4 g
- Fiber: 3 g
- Fat: 66 g
- Saturated fat: 25 g
- Unsaturated fat: 33 g
- Trans fat: 3 g
- Cholesterol: 184 mg
- Sodium: 552 mg