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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Boeuf Bourguignon

Time 3 hours Difficulty 3/5 Ingredients 11 Steps 9
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…

Ingredients

  • 1 kg beef (blade steak or stewing shoulder cut)
  • 3 large onions, chopped
  • 1–2 cloves of garlic
  • 300 g of chopped carrot
  • 300 g of button mushrooms
  • Bouquet of herbs: basil, rosemary and thyme tied with string
  • 2–4 cups of red wine
  • Salt
  • Pepper
  • Olive oil
  • Flour

Steps

  1. Cut beef into 5 cm chunks. Season with salt, pepper and olive oil.
  2. Brown beef in batches in dutch oven or large saucepan. Remove each portion when done and set aside.
  3. Add onions and garlic to same pot. Cook until golden brown.
  4. Sprinkle with 2 tablespoons flour. Cook a few minutes longer.
  5. Add 1–2 cups red wine.
  6. Boil, then simmer 5 minutes.
  7. Add beef, carrots, herbs and mushrooms.
  8. Add another couple cups red wine and enough water to cover meat and vegetables.
  9. Cook 2–3 hours, stirring occasionally. Skim surface scum as required.

Notes from the original

  • Use leftovers to make meat pies or puff pastries.
  • Add a small amount of dried Trompettes de la mort (Craterellus cornucopioides). For a dish serving 4, 4 trompettes can be used depending on taste. Cut off parts that may contain sand, rinse, cut in small pieces, soak for 5 minutes in warm water and add to the dish after adding the wine. Can be used instead of garlic.
  • Use a low-fat cut of beef and serve with boiled potatoes or steamed rice on the side to lower the fat and calories of this dish.

Source. Adapted from “Cookbook:Boeuf Bourguignon” by Wikibooks contributors, revision of 2026-01-03, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Boeuf bourguignon servi avec des pâtes.jpg by DC, CC BY 3.0, via Wikimedia. Resized; otherwise unchanged.