Beef bourguignon is one of the most iconic dishes in French gastronomy. This traditional recipe combines chunks of beef simmered for a long time with vegetables, aromatics, and red Burgundy wine to obtain incredibly tender meat and a rich, deep, and flavorful sauce. The success of a beef bourguignon relies on three pillars: the choice of meat, a uniform cut of the vegetables, and above all, slow and gentle cooking. By following each step, you will achieve a generous and comforting dish, perfect for meals with family or friends. At CuisinerTelUnChef, we guide you step-by-step for a result worthy of the finest bourgeois tables. β± Practical Information Element Value Preparation 30 min Cooking 3 h Total time 3 h 30 Difficulty Intermediate Servings 6 people Calories β 620 kcal / serving π Ingredients 1.5 kg of chuck, shoulder, or brisket of beef 200 g of smoked lardons (bacon bits) 3 carrots 2 large onions 3 garlic cloves 75 cl of red Burgundy wine (Pinot Noir preferred) 40 cl of beef broth 250 g of button mushrooms 2 tablespoons of flour 2 tablespoons of tomato paste 2 bay leaves 3 sprigs of fresh thyme 2 tablespoons of neutral oil Fine salt and freshly ground black pepper π¨π³ CuisinerTelUnChef Tip Use the same wine for cooking as the one you will serve at the table. A decent quality wine β not necessarily expensive β provides a more balanced and less acidic sauce. π¨π³ Recommended Utensils Chef's knife β for precise and even cutting of meat and vegetables Cutting board β large, stable, and hygienic surface Large cast-iron pot β for even heat distribution and perfect slow cooking Manual chopper β for quickly mincing garlic and aromatics Wooden spoon β for stirring without scratching the pot π¨π³ Step-by-Step Preparation Step 1 β Prepare the ingredients Peel the carrots and onions. Using a well-sharpened chef's knife on a stable cutting board, cut the carrots into thick slices about 1 cm wide, the onions into strips, and the mushrooms into quarters. Cut the meat into uniform cubes of about 4 to 5 cm. This size is essential: if too small, the pieces fall apart; if too large, they remain firm in the center. π¨π³ CuisinerTelUnChef Tip Carefully dry the meat pieces with paper towels before searing. Moist meat will not brown β it boils. Browning is the key to a deep and flavorful sauce. Step 2 β Sear the meat Heat the oil over high heat in the cast iron pot. Sear the beef pieces in batches β without overcrowding the pot β until a beautiful golden-brown color is achieved on all sides. This Maillard reaction develops complex aromas that enrich the final sauce. Set the meat aside on a plate.Step 3 β SautΓ© the vegetables In the same pot, sautΓ© the lardons until lightly browned. Add the onions and sweat them for 3 to 4 minutes. Incorporate the carrots and minced garlic. Let cook for another 2 minutes, stirring. Step 4 β Build the sauce Return the meat to the pot. Sprinkle with flour and mix for 2 minutes to coat all pieces β this is what will give body to the sauce. Add the tomato paste, then pour in the red wine and beef broth. Incorporate the thyme and bay leaves. Season lightly with salt and pepper. π¨π³ CuisinerTelUnChef Tip Scrape the bottom of the pot well with a wooden spoon after pouring in the wine β the caramelized juices stuck to the bottom are a goldmine of aromas that will enrich your sauce. Step 5 β Slow cooking Bring to a simmer, cover, and let cook over very low heat for 2.5 to 3 hours. The sauce should simmer gently β never boil vigorously. Add the mushrooms about 30 minutes before the end of cooking. The meat is ready when it falls apart easily with a fork. Step 6 β Finishing and serving Remove the thyme and bay leaves. Taste and adjust seasoning. If the sauce is too liquid, let it reduce for a few minutes uncovered. Skim off excess fat from the surface if necessary. Serve piping hot. π The secrets to a perfect beef bourguignon Choose the right cuts Opt for cuts rich in collagen: chuck, shoulder, brisket, or flat iron. After several hours of cooking, the collagen turns into gelatin, making the sauce silky and the meat tender. Avoid lean cuts that harden during cooking. Never boil A gentle, steady simmer is key. Vigorous boiling toughens the meat fibers and makes the sauce cloudy and greasy. Prepare it the day before Like all great simmered dishes, beef bourguignon is often even better the next day. The flavors develop and harmonize overnight. Reheat gently over very low heat. β Mistakes to avoid β Not drying the meat before searing β it boils instead of browning. β Overcrowding the pot when browning β proceed in batches. β Boiling vigorously β a gentle simmer is enough. β Seasoning too early β taste and adjust only at the end of cooking. β Adding mushrooms too early β they become soft and lose their texture. β Using poor quality wine β it results in an acidic and unbalanced sauce. π· Beef Bourguignon Variations With glazed pearl onions Add pearl onions browned in butter at the end of cooking for a more elaborate and visually beautiful version. With porcini mushrooms Replace button mushrooms with fresh or rehydrated porcini mushrooms in season for an intense, woodsy flavor.With potatoes Add firm-fleshed potatoes in the last hour of cooking for a complete and even heartier dish. Pressure cooker version To save time, cook under pressure for 45 minutes. The result is very satisfactory, although the sauce is slightly less developed than with slow cooking. π½ What to serve with beef bourguignon? This generous dish pairs perfectly with sides that soak up the sauce well: Ultra-creamy homemade mashed potatoes Steamed potatoes Fresh tagliatelle Creamy ComtΓ© potato gratin Rice pilaf Creamy polenta π§ Storage and reheating Refrigerator: up to 4 days in an airtight container. Freezing: up to 3 months. Cut into individual portions before freezing for convenience. Reheating: over very low heat, adding a little broth if the sauce has thickened too much. Avoid the microwave, which dries out the meat. π Nutritional values (per serving) Element Approximate quantity Energy 620 kcal Protein 46 g Fat 30 g Carbohydrates 14 g Fiber 3 g Values provided for information purposes, variable according to the ingredients used. β Frequently Asked Questions Which cut should I choose for beef bourguignon? Chuck, shoulder, brisket, or flat iron are the best choices. Rich in collagen, they become tender after long cooking and naturally enrich the sauce. Can it be prepared the day before? Yes, it is highly recommended. The flavors develop and harmonize overnight. Reheat gently over very low heat the next day. Can it be frozen? Yes, beef bourguignon freezes very well for up to 3 months. Defrost slowly in the refrigerator before reheating. How to thicken the sauce? Let it reduce for a few minutes uncovered at the end of cooking. If necessary, add a beurre maniΓ© (equal parts butter and flour) in small amounts while whisking. Which wine to use? A Pinot Noir from Burgundy is ideal, but any full-bodied red wine of decent quality will do. Avoid wines that are too tannic or too acidic. π Cook like a Chef with CuisinerTelUnChef To succeed with your beef bourguignon and all your simmered dishes, equip yourself with the right utensils: Our chef's knives β for precise and even cutting Our cutting boards β stable and hygienic surface Our manual choppers β for garlic, shallots, and aromatics