Beef bourguignon, boeuf bourguignon, beef burgundy. Whatever you like to call this dish, I think we can all agree that it’s delicious! It’s also quite easy to make, with the main ingredients being a good piece of beef, wine, and some patience.
This French beef stew can be cooked either on the stove or in the oven. I like making it in the oven, as I find that the meat holds together better when I don’t need to stir to keep it from burning. (The heat is distributed evenly on all sides of the pot when placing it in the oven, so the risk of burning is much lower as long as the temperature is not too high.)
For this recipe, I used a beautifully marbled beef chuck roast, and it came out perfectly tender after being in the oven for 1.5 hours at 175°C (350°F). But, depending on the type of beef cut you use, it might take a bit longer.
Another thing to note: I add some flour to the stew to thicken it, but I make sure to add this before I place the pot in the oven. This makes sure that the flour gets cooked and that you can’t taste it.
So, regardless of what you call this recipe, I hope you will love it as much as I do. Enjoy!
📌 INGREDIENTS
• Chuck roast
• Onion
• Garlic
• Carrots
• Mushrooms
• Potatoes
• Pearl onions
• Beef stock
• Red wine
• Pork lard or butter
• Paprika
• Onion powder
• Garlic powder
• Thyme
• Chili flakes
• Black pepper
• Salt
What do you want me to cook next? Leave a comment! 💬
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4 Comments
the marbling of the meat looks awesome. I will cook it exactly like that soon.
Cheers my friend 🍻
A qn to ask u always put wine in ur cooking ,does it have any effect on someone who eats what u have cooked with wine yet that person doesn't drink wine
Still on my recipe to cook us kidney😊
Hallo there, chef Ivan! Your beef looks great. Nicely marbled. In france the boeuf bourguignon is completely lean meat. Good idea not to throw the fat away from the pork belly. Bon appétit!