© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
Tender, flavourful and slowly braised---Boeuf Bourguignon is more than just a beef stew. It is a symbol of French cuisine, passed down from generation to generation. This iconic dish from Burgundy invites you to take your time, to share and to enjoy each other’s company.
Boeuf Bourguignon has its roots in Burgundy, France. It was created to tenderise cheaper cuts of meat by cooking them slowly in local wine, which gives the dish a lovely depth of flavour that harmonises perfectly with the other ingredients. It was a simple, nourishing meal that was often simmered for hours on a low heat on Sundays. Over time, this stew became a national speciality. It is appreciated in upmarket restaurants as well as in bistros and in gourmet cuisine.
Nothing goes better with this dish than homemade mashed potatoes or pasta. These simple side dishes bring out the flavours of the wine and vegetables. A loaf of country bread is perfect for dipping too. A glass of the same red wine used in the cooking makes the dining experience even better.
Boeuf Bourguignon
adapted from Taste
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- Heat 2 tablespoons of tallow or olive oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
- Reduce heat to medium. Add remaining tallow or olive oil. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic and tomato paste. Cook for 1 minute.
- Return beef and juices to the pan. Add wine, bay leaf and thyme sprigs. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 30 minutes. Add pickling onions and mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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30 comments:
Iconic is definitely the right word! You stew looks marvelous!
Yummy
A wondrful autumn dinner.
Un plato tradicional sabroso y nutritivo, muy reconfortante en tiempo de frío. No hay que perderlo de vista.
I've always thought of this as a fancy recipe!!
It is a hard pass from me, but lovely ceramic dish.
My friend Angie,
French cuisine features many delicious stews.
Kisses!!!
This is one of my favorite winter meals.
That has got to be so darn good!!!
That is a really beautiful dish. And it looks very tasty too.
Oh this looks excellent Angie, very appetizing.
This looks very tasty!
That looks hearty, rustic, and full of flavor 😋
A great recipe! I’ve also used salt pork, boiled first to get rid of excess saltiness!
That seems nice looking at it, Angie.
Hello Angie,
Looks delicious, thanks for sharing the recipe.
Take care, have a great day and a happy weekend!
Your boeuf Bourguignon looks better than the one my friend ordered in Burgundy.
Angie, it’s almost as if you read my mind. I was thinking about Christmas Eve dinner, wondering what to make, and beef bourguignon popped into my head as one of the choices.
Very nice looking meal.
Un piatto perfetto per la stagione, squisito!!!
That looks amazing Angie. I have a couple of roasts in the freezer, and I think I really need to use one for this.
How can you not love this dish? It's a classic for good reason!
timeless classic, Angie! Boeuf Bourguignon will never go out of style – such wonderful comfort food!
It look so mouth watering.
Boeuf Bourguignon . . . one of my favourite dishes.
All the best Jan
A French traditional dish that you have perfectly cooked!
What a great dish, this makes our dinner parties at least once a year in the winter, it is well loved. I usually like to do mine restaurant style with large chunks of beef.
One of my top favorite winter dishes — and yours is beautiful!
Bravo pour cette recette que nous mangions souvent le dimanche chez mes grands parents avec des rondelles de carottes, c'est indispensable ! Mais de nos jours en France ce plat n'est plus beaucoup apprécié comme tous les plats au vin rouge. Le vin est souvent remplacé par du bouillon de poulet ou de bœuf. C'était une recette très prisé des personnes né entre 1920 et 1940, certain bistrot Parisien ou grand restaurant mettent à nouveau ces vieilles recette à la carte pour leur redonner vie. Très belle journée !
One of my favourite classic dishes, yum!
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