Boeuf Bourguignon Recipe

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz (175g) sliced bacon, chopped; 2 tbsp vegetable oil; 2 lb (900g) beef chuck, cut into 1 1/2 in (4cm) cubes; Salt and freshly ground black pepper; 12 small shallots, peeled; 1 tbsp all purpose flour; 1 1/4 cups red wine, preferably Pinot Noir; 1 1/4 cups beef stock; 4 oz (115g) white mushrooms, quartered; 1 tsp dried herbes de Provence; 1 bay leaf; 3 tbsp chopped parsley

Servings: persons

6 oz (175g) sliced bacon, chopped
2 tbsp vegetable oil
2 lb (900g) beef chuck, cut into 1 1/2 in (4cm) cubes
Salt and freshly ground black pepper
12 small shallots, peeled
1 tbsp all purpose flour
1 1/4 cups red wine, preferably Pinot Noir
1 1/4 cups beef stock
4 oz (115g) white mushrooms, quartered
1 tsp dried herbes de Provence
1 bay leaf
3 tbsp chopped parsley

1
Preheat the oven to 325F (160C).
2
Cook the bacon in a flameproof casserole over medium heat until lightly browned.
3
Transfer to paper towels to drain.
4
Add 1 tbsp oil to the casserole and increase the heat to medium-high.
5
Season the beef with salt and pepper.
6
In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned.
7
Transfer to a plate.
8
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat.
9
Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
10
Return the beef to the casserole.
11
Sprinkle with flour and stir well.
12
Stir in the wine and stock and bring to a boil over high heat.
13
Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover.
14
Bake for about 2 hours until the meat is very tender.
15
Sprinkle with chopped parsley, and serve.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 oz (175g) sliced bacon, chopped, 2 tbsp vegetable oil, 2 lb (900g) beef chuck, cut into 1 1/2 in (4cm) cubes, Salt and freshly ground black pepper, and more.

Yes, Boeuf Bourguignon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boeuf Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions