Classic French Boeuf Bourguignon
I have lived in France for 15 years. This country is definitely home and I knew it would be even before I arrived. It was always my dream to move here, ever since I was just 4 years old.
A huge part of what I love about France is the food culture. In our family, we love gathering family and friends around a beautiful meal, sharing stories and what’s most precious : our time.If you love authentic Boeuf Bourguignon, this is for you! Click To Tweet
The French have this concept down. Meals here can easily last 2 or 3 hours between “apéro” (a selection of small savory treats – like tapas), an “entrée” (or starter), a main course (vegetarian, meat or fish), a dessert (usually something with copious amounts of caramel in it!), a cheese course and, of course, free-flowing wine. Can you blame me for loving it here? I mean really, France is Heaven… 😉
So what role does boeuf Bourguignon play in all of this? To understand, we need to go all the way back to the beginning of 2013. Hugo and I had just met and my sister was coming to visit. I knew how well Hugo could cook already because he had already made me a first homecooked meal (Indian pork, in case you were wondering, and that recipe will definitely be coming another day!).
When Hugo heard my sister was coming to town, he suggested we host a dinner party in my apartment! I thought that was such a sweet idea. He said he would make his ultimate, classic French recipe for boeuf Bourguignon.
I was very touched that he offered to host my sister and all of our girlfriends for a traditional, homecooked French meal which made me think “wow, he is the one!” (even more than I was already thinking – we had been together for a month or two at this point).
He taught me how to make this dish and he treated my sister and several of our friends to a wonderful dinner. Since then, he has made this dish many times. It is one of our favorite traditional family dishes and it’s about to become one of yours too!
When you enjoy this meal, we hope you will think of us!
What are your traditional family dishes? We would love for you to share them in the comments below!
Materials needed for this recipe :
- Dutch oven (our favorite is this 30cm Dutch oven from Le Creuset in cerise red)
(We have included Amazon affiliate links for your convenience. You can read our disclosures here.)
- 1.5kg of stew beef (cut into 1-inch cubes)
- 200g of smoked pork slab bacon
- 2 or 3 marrow bones
- 5 carrots (cut into1-inch chunks)
- 2 onions (sliced)
- 1 clove of garlic (sliced)
- 1.5 bottle of good dry red wine (Burgundy wine)
- 4-5 sprigs of thyme
- 1-2 bay leaves
- Salt and pepper
- 1 or 2 tbsp of wholewheat flour
- Butter and olive oil
- 12 small potatoes
- The day before serving, put the beef and the marrow bones in a ziploc bag with flour, salt and pepper and shake until the beef is covered with flour.
- Heat olive oil and butter in a Dutch oven on high heat.
- Add half of the beef/marrow bones and pork.
- Braise them until browned (approximately 2 minutes on each side).
- Remove them from the Dutch oven and repeat with the remaining beef/marrow bones/pork. If the beef has started sticking to the Dutch oven, you are on the right track! (This is because you are slowly caramelizing the meat.)
- Remove the beef, bones and pork from the Dutch oven and put aside.
- Add butter, onion and a pinch of salt and turn the heat to low. Cook for another 5 minutes.
- Once the onions have absorbed the beef juice and turned light brown, add the garlic and cook for another minute.
- Add the beef, bones, pork, red wine, sprigs of thyme and bay leaves and cook for 3 hours.
- Remove from heat.
- Put aside until the beef is room temperature.
- When the beef has cooled, put in the fridge overnight.
- hours before serving, continue cooking the stew on low heat.
- hour before serving (once the beef has been cooking for an hour), add the carrots and cook for another hour.
- For small potatoes, begin cooking 30 minutes before serving. (For larger potatoes, begin cooking 45 minutes before serving.)
- Put the potatoes in a large pot of cold water, heat on high heat with the salt and bay leaves, until they are cooked through.
- Serve the boeuf bourguignon with potatoes, carrots and mustard on the side.
2/ We recommend you drink the same wine you cooked the beef in during your meal. The result is absolutely delightful!
3/ Please DON'T cook this meal using a Burgundy Grand Cru bottle of wine... even if you are trying to wholeheartedly follow notes 1 & 2!
We shared this post on #recipeoftheweek and Saucy Saturdays.
Receive healthy, real food, International recipes to satisfy your wanderlust for FREE 2 times per week
Sign up to receive our recipes and FREE cooking resources available exclusively to our subscribers!