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This dish is known for its classy name, but it's really just a farmer's stew. Mainly eaten in the countryside as a hearty meal. Let it simmer for hours and hours on a fire while hard work was done on the land. Nevertheless, the classic boeuf Bourguignon to make it to “haute cuisine”. Making this boeuf Bourguignon is not something you do in one, two, three because it takes a lot of time. It really is a weekend stew that you leave on your simmer for a few hours. The meat in this beef Bourguignon has been in the fridge overnight in red wine. Then an hour or five on the stew. And it actually tastes best if you leave it overnight… boeuf Bourguignon recipe

The classic beef Bourguignon
You can probably guess that the boeuf Bourguignon recipe comes from Burgundy. We make it with a red Burgundy wine! The mega famous chef Auguste Escoffier included him in his “guide culinary” at the beginning of the 19th century. This man is the founder of French cuisine. He has inspired numerous chefs, including the well-known Paul Bocuse. Well, I'm not a top level chef, but I can certainly cook.

And this Boeuf Bourguignon absolutely had to be on the site. I used to eat it regularly because my parents also liked to make it. This delicious classic stew, prepared with tender beef and red wine, is a tasty dish that fits perfectly with cold winter evenings. The rich flavors and aromas take you back to cozy family gatherings and warm memories from the past. Try to make this Boeuf Bourguignon yourself and enjoy a refined, heart-warming meal.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

The classic beef Bourguignon
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Ingredients:
- 1 kilo rib steak
- 3 white onions
- 2 winter carrots
- 750 ml Burgundy red wine
- 200 gram bacon
- 400 gram champignons
- 300 gram silver onions - (1 jar)
- 3 cloves of garlic
- 3 twigs fresh thyme
- 2 bay leaves
- 1 can of tomato paste
- 4 el Red wine vinegar
- fresh chopped parsley
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And this is how you make it:
- Cut the ribs into cubes. Take a bowl and put the meat in it and the 4 tbsp red wine vinegar. Pour in the wine and put the meat in the fridge overnight.
- Remove the meat from the refrigerator and let it come to room temperature.
- Chop the garlic, cut the onions in half and into strips, clean and slice the carrots. Cut the bacon into cubes.
- Heat your stewpan and fry the bacon on medium temperature for about 10 minutes. Scoop out the bacon with a slotted spoon and set aside.
- With the slotted spoon, scoop the marinated meat into the pan with the fat. Fry it in batches over high heat until nicely browned. (every time a part is ready, you put this on the plate with the bacon)
- Fry the tomato puree briefly in the pan and then add all the vegetables, fry for about 5 minutes.
- Now add the meat and pour in the wine from the bowl.
- Make a herb bag from the bay leaf and thyme, and season with salt and pepper.
- Now let it simmer on low heat for 4 hours.
- In the last hour, add the mushrooms and silver onions (drained).
- Serve with the fresh parsley.
- Delicious bites!
Want to try other tasty stews? Then make one of these fine stews:
This stew escalopes with chestnut mushrooms.
Or this nice one beef stew in spicy mustard sauce.
But also this one chicken stew with prunes is delicious.
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beef bourguignon recipe
Delicious this!
In a word Delicious!
Delicious classic!