Everyday Kitchen

French · Dinner

Beef Bourguignon

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Bourguignon is a French dish. A slow simmer softens beef without drying it.

Prep
30 min
Cook
180 min
Total
210 min
Servings
6
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Bourguignon. The photograph includes potatoes not included in this draft.
The photograph includes potatoes not included in this draft. Representative photograph of Beef Bourguignon. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 1 min

  1. Heat oil from 1000 g beef chuck, cubed, 100 g bacon, diced, 30 ml olive oil, 30 g plain flour; brown bacon and beef in batches. Stir in flour for 1 minute.

Braise · About 150 min

  1. Add 250 g carrots, sliced, 200 g onion, chopped, 20 g garlic, crushed, 600 ml red wine, 500 ml beef stock, 30 g tomato paste, 2 bay leaves, 1 tsp thyme. Cover and simmer gently 2.5 hours until beef is fork-tender, adding water if needed.

    Check: Look for this result: beef is fork-tender, adding water if needed.

Finish · About 10 min

  1. Fry 300 g mushrooms, quartered, 20 g butter in butter 8 minutes; stir into stew and simmer 10 minutes. Remove bay leaves.

Tips

  • A slow simmer softens beef without drying it.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef stock instead of wine, with a little wine vinegar at the end.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook Beef Bourguignon one day ahead. Cool in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.

FAQ

What matters most when making Beef Bourguignon?

A slow simmer softens beef without drying it.

What can I substitute in Beef Bourguignon?

Use beef stock instead of wine, with a little wine vinegar at the end.

Can I prepare Beef Bourguignon ahead?

Cook Beef Bourguignon one day ahead. Cool in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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