French·non-vegetarian·medium

Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5kg Beef chuck; 750ml Red wine (Burgundy); 200g Pearl onions; 250g Mushrooms; 3 Carrots; 4 cloves Garlic; 3 sprigs Thyme; 2 Bay leaves

A timeless French classic, Boeuf Bourguignon transforms humble ingredients into a deeply satisfying stew. Tender cubes of beef bathe in a rich, wine-infused broth, their melt-in-your-mouth texture balanced by the earthy crunch of carrots and the sweet depth of caramelized onions. The slow simmer allows the flavors to meld into something greater than the sum of its parts, while a splash of red wine—deglazed from the seared meat—adds a bold, velvety complexity. Worth every minute of hands-off cooking, this dish rewards patience with a dish that’s as comforting as it is impressive.

210 min(prep 30 + cook 180)

6 servings

450 kcal

4.9

Ingredients

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Nutrition

450 kcalper serving

Protein42g41%

Carbs18g18%

Fat32g31%

Fiber4g4%

Sugar6g6%

Directions

1
Cut beef into large cubes and season with salt and pepper.
2
Sear beef in batches until deeply browned. Set aside.
3
Sauté onions, carrots, and garlic in the same pot.
4
Return beef, add wine and herbs. Bring to a simmer.
5
Cover and braise in oven at 160°C for 2.5-3 hours.
6
Add mushrooms and pearl onions in the last 30 minutes.

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