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Recipe · Burgundy
Bœuf bourguignon traditionnel
Classic beef braised in Burgundy wine
⏱ 240 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1.5 kg (3.3 lb)beef chuck, cubed
200 g (7 oz)smoked lardons
300 g (11 oz)button mushrooms
20pearl onions
4carrots, cut into chunks
750 ml (3 cups)red Burgundy wine
50 g (2 oz)all-purpose flour
1bouquet garnithyme, bay leaf, parsley
4 clovesgarlic, crushed
- 1.5 kg (3.3 lb) beef chuck, cubed
- 200 g (7 oz) smoked lardons
- 300 g (11 oz) button mushrooms
- 20 pearl onions
- 4 carrots, cut into chunks
- 750 ml (3 cups) red Burgundy wine
- 50 g (2 oz) all-purpose flour
- 1 bouquet garni thyme, bay leaf, parsley
- 4 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the 4 cm (1½ in) beef cubes in the red wine with the garlic, bouquet garni and carrots for 12 hours.
- Drain the beef, reserving the marinade, and sear it in the Dutch oven with a little oil for 10 minutes.
- Sprinkle the flour over the meat and stir for 2 minutes to cook it — it will thicken the sauce.
- Add the strained marinade and enough water to cover, and tuck in the bouquet garni.
- Cover and cook in the oven at 160 °C (325 °F) for 3 hours until fork-tender.
- In the large skillet, brown the lardons, pearl onions and mushrooms separately.
- Add this garnish to the pot 20 minutes before the end so it soaks up the sauce.
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