boeuf bourguignon

boeuf bourguignon

Boeuf bourguignon, the ubiquitous beef stew of France, is one of my favorite comfort foods and a dish that satisfies the soul as well as the palette. Kenny and I have sampled boeuf bourguignon from Paris to Beaune and we reminisce about our travels every time I cook this recipe.

boeuf bourguignon

Seared chunks of beef simmer in a flavorful sauce made with an entire bottle of red wine. The long slow braise yields mouthwatering beef and deep flavors that delight the diner. We garnish the stew with crisp bacon, roasted mushrooms and pearl onions. Served with a crusty baguette and good dijon mustard, boeuf bourguignon is my favorite cold-weather stew.

bruised egos

We recently took a magical trip to Paris, which included side trips to Lyon and Beaune. Beaune is an idylic town in the heart of Burgundian wine country. It is also home to some of the most authentic boeuf bourguignon you’ll find. Our first dinner in Beaune consisted of escargot and a main course of Burgundian beef stew. We felt very Burgundian ordering snails and the house specialty with our best French accents.

The waiter politely brought us the stew with a basket of fresh bread. We tucked into our stew and soon took note of French diners who had ordered the same dish. Their stew, like ours, came with fresh baguette but they were also given a tiny jar of French mustard as lagniappe. We watched them expertly smear mustard on their bread and use it to scoop up the thick stew. Kenny and I looked at each other like we’d just been picked last for dodgeball. Despite our best efforts to fit in, the waiter pegged us as classless American tourists who couldn’t possibly appreciate the nuances of French cuisine.

Our egos have since recovered and we’ll forever serve boeuf bourguignon with a tiny jar of French mustard.

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boeuf bourguignon

boeuf bourguignon

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  • Author: Sepideh Esmaili Campos
  • Yield: serves 6-8 1x


  • 16 ounces cremini mushrooms, cleaned and cut in half
  • 10 ounces pearl onions (peeled* or defrosted if frozen)
  • Olive oil
  • 4 pounds stewing beef, cut into 2 inch pieces (I use chuck roast for this)
  • Kosher salt
  • Fresh cracked black pepper
  • 6 slices bacon, thinly sliced
  • 2 medium yellow onion, thinly sliced
  • 4 carrots, peeled and cut into rounds
  • 3 Tablespoons tomato paste
  • 6 cloves garlic, smashed
  • 6 sprigs fresh thyme
  • ¼ cup all purpose flour
  • 1 bottle red wine, pinot noir (preferably a French wine from the Burgundy region)
  • 4 cups low sodium beef broth
  • 2 dried bay leaves
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • fresh baguette and dijon mustard for serving


  1. Adjust an oven rack to the bottom third of the oven, leaving enough space between racks so a large dutch oven with a lid will fit. Preheat oven to 375 degrees.
  2. Line 2 rimmed baking sheets with aluminum foil.
  3. Toss the mushrooms with 1 Tablespoon olive oil and spread the mushrooms out onto one of the prepared baking sheet.
  4. Toss the pearl onions with 1 Tablespoon of olive oil.
  5. Spread the pearl onions out onto the remaining baking sheet.
  6. Roast until the mushrooms are browned and the onions are slightly caramelized, 20-30 minutes.
  7. While the mushrooms and pearl onions roast, prepare the stew.
  8. Pat the pieces of beef dry with paper towels. Lay the meat out on a rimmed baking sheet and sprinkle with 1 teaspoon kosher salt and fresh cracked black pepper. Set the meat aside at room temperature while you cook the bacon.
  9. Heat 2 Tablespoons olive oil in a large dutch oven over medium heat for 2 minutes. Add the bacon pieces and cook until browned and crisp, 5-8 minutes.
  10. Use a slotted spoon to remove the bacon bits from the pan and transfer to a bowl, leaving the rendered fat behind.
  11. Sear the beef in the dutch oven, in batches, until browned on all sides. About 3-5 minutes per side. Transfer the seared beef to a separate bowl. Continue this process until all of the beef has been seared.
  12. If there’s a lot of fat left behind in the dutch oven, empty out all but 3 tablespoons of the fat.
  13. Add the onions to the pan along with ½ teaspoon kosher salt. Deglaze the pan with water if necessary.
  14. Cook until the onions release liquid, 5 minutes, and use a wooden spoon to scrape up any pieces of meat stuck to the bottom of the pan.
  15. Add the carrots and continue to cook until the onions are starting to caramelize, 5 minutes.
  16. Add the tomato paste and stir to coat the onions and carrots. Cook until the tomato paste darkens, 3-5 minutes.
  17. Add the garlic and fresh thyme, cook until fragrant, 1 minutes.
  18. Sprinkle the flour over the ingredients, cook out the flour and stir to coat the vegetables, 2 minutes.
  19. Add the wine and beef broth to the pan, scraping up pieces of food stuck to the bottom of the pot.
  20. Bring the liquid to a simmer.
  21. Drop in the bay leaf.
  22. Add the seared meat to the pot, along with any juice that accumulated in the bowl.
  23. Bring the stew to a simmer, turn off the stove, cover the pot and place it in the oven.
  24. Cook the stew in the oven until the liquid thickens and the beef is fall-apart-tender, 3-4 hours.
  25. Remove the stew from the oven.
  26. Stir the bacon, mushrooms, pearl onions, and fresh parsley into the stew.
  27. Taste and adjust salt as necessary.
  28. Serve with a warm baguette or roasted or mashed potatoes.
  • *To peel the onions, bring a large pot of water to boil.
  • Prepare a large bowl of ice water and set it near the stove.
  • Trim the roots off of the onions.
  • Place the pearl onions in the water and blanch for 3 minutes.
  • Drain the pearl onions and dump them into the bowl of ice water.
  • When the onions are cool enough to touch, pinch each onion at its stem end until it pops out of the peel.


you can also make this dish one day in advance, allowing the flavors to blend overnight. Refrigerate the cooked stew overnight.

Remove from the refrigerator an hour before serving.

Bring the stew to a simmer over medium low heat, until warmed through 10-20 minutes.


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