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Boeuf Bourguignon

Recipe: The national dish of France - Boeuf Bourguignon

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course, Main Dish
Cuisine French
Servings 6 -8


  • 1 kg beef cut in large cubes
  • 2 carrots
  • 1 onion
  • 30 g flour
  • 1 “bouquet garni” =bundle of herbs, see details further down
  • 2 garlic cloves
  • 40 cl red wine
  • 40 cl beef stock
  • vegetable oil
  • salt
  • black pepper
  • 150 g mushrooms
  • 150 g pearl onions
  • 250 g pork belly or bacon optional if you don't eat pork

For the "bouquet garni"

  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 stalks leafy greens from the celery stalks
  • 6 sprigs fresh parsley


  • Pre-heat oven to 180°C (350°F)
  • Start with the vegetables: chop the carrots in 1 cm pieces and the onion finely
  • Dry the beef cubes with paper towel and sprinkle with salt and pepper
  • In a pan, heat some oil and add the beef pieces. Braise meat for 5 minutes and add the chopped vegetables
  • Stir for a few minutes, while you prepare the “bouquet garni” by arranging the herbs in a neat stack, one on top of the other, and then tie the ingredients into a tight bundle with string.
  • Add the flour and continue to stir
  • Transfer to a Dutch oven (casserole dish)
  • Add the wine, the beef stock.the finely chopped garlic and the “bouquet garni”
  • Cook in the oven for around 2 hours
  • In the meantime, cook the pearl onions (until golden but still firm) and mushrooms separately
  • Add the pearl onions and mushrooms to the beef stew once it is cooked. Remove the "bouquet garni"
  • Best served with egg pasta (tagliatelle), mashed or boiled potatoes