Classic Boeuf Bourguignon recipe

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1h30

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Easy

Craving a real classic that makes your whole kitchen spin with delicious aromas? With this classic Boeuf Bourguignon recipe, you can create a heartwarming, buttery tender stew that will make everyone instantly happy! This is really one of those divine meat dishes.

This beef stew is all about patience, love, and the right ingredients. We choose juicy beef stew meat from the neck, crispy fried bacon, crunchy carrots, and chestnut mushrooms. The secret? A rich, thick sauce based on a good red Burgundy, veal stock, a touch of mustard, and a bouquet of fresh herbs. Let the pot simmer gently and pour yourself a nice glass of wine.

Craving a real classic that makes your whole kitchen spin with delicious aromas? With this classic Boeuf Bourguignon recipe, you can create a heartwarming, buttery tender stew that will make everyone ...
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Ingredients

What do you need?
Quantity: 4P

1 knob of butter
6 stalks of celery
1200 g beef stew meat, from the neck
Freshly ground black pepper and salt
250 g pearl onions
250 g chestnut mushrooms
4 thick slices of smoked bacon
500 ml veal stock
Thyme & bay leaf
1 juniper berry & 4 crushed cloves
2 cloves of garlic, grated
2 tbsp mustard
2 tbsp flour
1 jar of tomato paste
500 g carrots
1 large onion, finely chopped
750 ml red Burgundy type Côte du Rhône or Pinot Noir

1 knob of butter
6 stalks of celery
1200 g beef stew meat, from the neck
Freshly ground black pepper and salt
250 g pearl onions
250 g chestnut mushrooms
4 thick slices of smoked bacon
500 ml veal stock
Thyme & bay leaf
1 juniper berry & 4 crushed cloves
2 cloves of garlic, grated
2 tbsp mustard
2 tbsp flour
1 jar of tomato paste
500 g carrots
1 large onion, finely chopped
750 ml red Burgundy type Côte du Rhône or Pinot Noir

Preparation method

How do you make this?

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Cut the bacon into thick strips and fry until crispy, set aside.

Let the butter foam.

Season the meat with pepper and salt and brown all the cubes nicely on all sides. This is an important step, so don't overcrowd the pan. Set aside.

Now sauté the onion and garlic. If necessary, add some more butter, stir in the flour, and deglaze with red wine and veal stock.

Add all the herbs, tomato paste, and mustard.

Mix everything well so that the mustard and tomato paste are nicely dissolved.

Now add the browned meat and let it simmer for about 40 minutes under a lid.

Peel the pearl onions, as well as the carrots, and cut them into chunks. Peel the strings off the celery and cut into bite-sized pieces.

Clean the mushrooms and cut them in half.

Add everything in the last 25 minutes, along with the fried bacon, so that everything can continue to cook in the sauce.

Serve with steamed potatoes.

This is what you need:

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Tips

No extra tips needed, Just Enjoy!

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If you recreated this recipe and it was delicious, definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy your meal.