Boeuf Bourguignon
A classic French beef stew made with red wine, mushrooms, and bacon, cooked in a single pot.
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- •.5 lb Pearl onionspeeled and whole
- •1 lb Mushroomsquartered
- •3 cloves Garliccrushed
- •2 lb Chuck steakcut into chunks
- •1 lb Beef short ribs(optional)cut in half
- •4 oz Baconmarinated in Madeira wine
- •1 cup Madeira winefor marinating bacon
- •1 bottle Red wine
- •4 pieces Carrotspeeled and whole or halved
- •2 tbsp Tomato paste
- •2 tbsp Toasted flourfor thickening
- •1 tbsp Sunflower oil
- •.5 tsp Saltto taste
- •.5 tsp Black pepperto taste
- •1 Bay leafpart of bouquet garni
- •1 sprig Parsleypart of bouquet garni
- •1 sprig Thymepart of bouquet garni
- •1 piece Celerypart of bouquet garni
- 1
Peel and prepare pearl onions, mushrooms, and garlic.
5 min
- 2
Cut chuck steak and beef short ribs into chunks.
5 min
- 3
Marinate bacon in Madeira wine for 30 minutes.
30 min
- 4
Season meat with salt and pepper.
2 min
- 5
Heat oil in a pot and sear meat on all sides.
10 min
- 6
Sear mushrooms and onions in the same pot.
5 min
- 7
Cook bacon in the pot until slightly colored.
5 min
- 8
Add tomato paste and Madeira wine to deglaze the pot.
5 min
- 9
Add toasted flour to thicken the sauce.
2 min
- 10
Return meat and vegetables to the pot, add red wine and water to cover.
5 min
- 11
Add bouquet garni, garlic, and carrots. Bring to a light boil.
5 min
- 12
Skim impurities from the surface.
3 min
- 13
Cover and cook in a preheated oven at 160°C for 2.5 to 3 hours.
3h 0m
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