Boeuf Bourguignon is arguably Julia Child's most famous recipe, or at least near the top thanks to the movie Julie & Julia
This recipe reheats really well. In fact, the flavors are best the second day. My suggestion? Take the time to prepare it the day before, say on a Sunday night, and come home from a long Monday at the office and just set it on the stove to reheat while you make some potatoes. It's a beautiful thing (even though it's not much to look at).
PrintBoeuf Bourguignon (Beef Stew with Red Wine and Mushrooms)
- Total Time: 4 hours
- Yield: Serves 4-6 1x
Ingredients
- 2.5 lbs. lean beef for stew (preferably not pre-cut into pieces)
- 1-2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2-3 carrots, sliced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 2 cups dry red wine, such as Pinot Noir
- 4 cups beef stock or low-sodium beef broth
- 2 dried bay leaves
- ½ teaspoon thyme
- 16 ounces fresh whole mushrooms, cleaned and quartered
- 2 tablespoons unsalted butter
- salt and pepper
- Chopped fresh parsley, for serving
- Boiled potatoes tossed with butter, for serving
Instructions
- Cut the meat into large cubes, about 2-inches across. Season with salt. (I like to do this right when I buy the meat and then store it in the refrigerator until I'm ready to use it. This allows for the seasoning to penetrate the meat and also helps with tenderness.)
- In a large, enameled cast iron Dutch oven, heat olive oil and butter over medium-high heat. Cook the meat in batches, for several minutes on each side until deep golden brown and a crust forms. (This step is only to sear the meat and lock in moisture, not to cook it through.)
- Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Saute until onions are translucent and carrots are lightly browned. Season with salt and pepper.
- Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.
- Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.
- Cover with lid and place in preheated 275 degree F oven for 2 ½-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.
- Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.
- When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms. Bring to a boil, uncovered, and cook until sauce has thickened to your desired consistency.
- Serve with chopped parsley and buttered potatoes, if desired.
- Enjoy immediately, or allow to cool to room temperature before storing in refrigerator overnight for serving the next day.
Notes
This recipe reheats really well. In fact, the flavors are best the second day.
Have a great weekend!
Hubby
This recipe finally made it on the blog! I have enjoyed many plates of Mandy's Boeuf Bourguignon and credit this recipe with making red wine sauce one of my favorite sauces. I'd say Mandy has spent more time perfecting this recipe above all others. It is a special recipe that you don't flippantly change. If you think about cooking this recipe 50 times at 4 hours each that comes out to 200 hours of cooking Boeuf Bourguignon... That's more than 8 days of cooking 24 hours a day.
I have to say the resulting recipe is better than Julia's and can now be eaten before midnight!
Mandy
Thanks, Hubby. You're a joy to cook for. :)
Helen
Hi Mandy!
I was looking for a recipe for a beef stew with mushrooms and came across your blog.
I just finished making this and it is absolutely amazing! I'm far from being a good cook, and this was way easier than anticipated.
So happy I came across your wonderful site!!!
Have a great Thanksgiving holiday :)
Mandy
I am so glad you enjoyed it, Helen! Thanks so much for letting me know, and thank you for visiting my site!
plasterer bristol
This was such a tatsty recipe. Thanks for sharing. Simon
Mandy
Thank you, Simon. So glad you enjoyed it!
Meghann
Hi Mandy,
Made this recipe a couple of times and always turns out great! I recommend adding 2 tablespoons of tomato paste it adds a lot of flavor.
Meg
Mandy
Hi Meg!
I totally agree. I’ve added tomato paste a few times as well and it adds such a nice flavor. Thanks for sharing!
Mandy
Jacqueline
Hi Mandy
I have cooked this many times since I found your recipe and always make sure there is lots leftover so we can have it again.
We don't eat meat so I had to adapt it with fresh tuna which doesn't give quite the flavour of meat I'm sure but it still gets a nice brown crunch when fried in oil and butter and the dish is still rich. It is the sauce that does it ! Thanks for spending hours perfecting it for us.
Cheers
Jacqueline
Beth Kairys
Hi mandy,
I've made this a heap of times and love it. But now want to do it in my slow cooker. What settings would you recommend? I'm thinking about 6 hours on low...
Cheers!
Beth
Mandy
Hi Beth! I'm so glad you love the recipe. I haven't tested this recipe in the slow cooker so I can't say for sure, but please do report back with your results! I agree though, low and slow would be my first choice too.
RaeAnn
Found your recipe looking for beef and mushroom dinner ideas. This recipe is so yummy. We will be making it more often. Didn’t have the correct amount of beef so added barley with the mushrooms and made a stew.
★★★★★