Boeuf Bourguignon

Boeuf Bourguignon

Course Main Dish
Cuisine French


  • 2 mugs beef chunks
  • 1 piece onion, thinly sliced
  • 1 piece garlic clove, peeled
  • 1 teaspoon tomato paste
  • 4 pieces button mushrooms, or
  • 2 pieces small Portobello mushrooms
  • 2 pieces carrots, peeled and sliced
  • 1 espresso cup bacon chunks
  • 1 1/2 mugs beef broth
  • 2 teaspoons white flour
  • 1 teaspoon dried thyme
  • 1 pinch clove powder
  • 2 mugs good red wine
  • salt and pepper to taste
  • 1/2 espresso cup butter, melted


  1. Set a frying pan on medium-high heat. Place in half your butter, and sauté your onions and bacon. When onions turn translucent, transfer onion and bacon to a cast iron pan on high heat along with the rest of the butter.
  2. Add the chunks of the meat and toss well. Sprinkle flour, and stir, making sure to scrape the bottom of the pan with wooden spoon.
  3. Add the beef broth, wine, and all the other ingredients except to your mushrooms. Mix well. Reduce to very low heat and cook for three hours, stirring every once in a while so that your ingredients won’t stick to the bottom of the pan.
  4. After 2 1/2 hours, add your mushrooms. If the sauce reduces too much, add a bit of wine or broth. After 3 hours, your iconic French stew will be ready! Serve it with boiled potatoes or rice.

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