Recipe: hearty boeuf bourguignon

06th October, 2016
A traditional stew originating from Burgundy, this dish typically made with Charolais beef and Burgundy red wine is a French classic which is also popular here across the Channel.

Initially made specially for celebrations, the dish then became a staple in Burgundy before spreading across the rest of France and becoming a true French institution. If youre staying at our luxury villas in France, this dish is a must-try.

Though boeuf bourguignon can be made with any kind of beef and red wine, an authentic boeuf bourguignon needs to contain two ingredients from Burgundy: Burgundy red wine and Charolais beef. Charolais beef is protected by an AOC label guaranteeing the breed and origin of the meat, and is renowned for its tenderness as well as its flavours of hazelnut, melted butter and herbs. The best beef bourguignons contain a mixture of both fatty and lean cuts, which pack the stew full of flavour while offering some pieces of lovely and tender beef.

Have a go at creating these classic dish yourself and enjoy it with family and friends with our recipe.

  • 1kg/2 lb stewing beef, cut into chunks
  • 1 bottle of red wine, ideally a Burgundy pinot noir
  • 3 medium-sized carrots
  • 1 stalk of celery
  • 1 onion
  • 2 sprigs of thyme
  • 1tbsp flour
  • 1tbsp olive oil
  • Sea salt and black pepper to season

The night before, pour the wine over the beef chunks in a bowl. Cover and leave overnight in the fridge so the beef soaks up the flavours of the red wine.

The next day, preheat the oven to 160C/320F/gas mark 3. Drain the beef and set aside the red wine. Prepare the vegetables: peel the carrots and slice, cut the celery in half lengthways and slice into centimetre-pieces, and peel the onion and cut into six wedges.

Pour the oil into a cast-iron pot and heat on a medium-high heat. Add the meat and leave it to brown for five minutes without stirring. After the five minutes, turn over the beef and leave it to brown on the other side.

Once the beef has fully browned, add the vegetables, thyme, salt and pepper into the pot, and stir for one minute. Stir in the flour, before adding the wine and bringing the mixture to a boil.

Once the stew has reached boiling point, cover the pot and allow it to simmer in the oven for three hours, or until you can slice through the meat using a spoon. Serve with boiled potatoes and enjoy this classic hearty dish!

Image: Alan C, available under Creative Commons