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Introduction
Beef Bourguignon is a rich, hearty French stew featuring tender beef, smoky bacon, and a medley of vegetables slowly cooked in red wine. It’s perfect for a cozy family dinner or special occasions.
Ingredients (Serves 6)
1.2 kg beef (chuck, rump, or brisket), cut into chunks
150 g bacon, diced
4 carrots, peeled and sliced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (Burgundy or Pinot Noir recommended)
2 cups beef broth
1 bay leaf
1 teaspoon thyme (dried or fresh)
200 g button mushrooms, halved
2 tablespoons all-purpose flour
Salt and black pepper, to taste
2 tablespoons olive oil or butter
Fresh parsley, chopped (for garnish)
How to Make It
Prepare beef and bacon: In a large heavy-bottomed pot or Dutch oven, heat olive oil/butter over medium-high heat. Brown bacon until crisp. Remove and set aside.
Brown beef: In the same pot, brown beef chunks in batches until all sides are golden. Remove and set aside.
Cook vegetables: Add onions, carrots, and garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes.
Deglaze: Sprinkle flour over the veggies and stir well. Slowly add red wine, scraping up any browned bits.
Simmer: Return beef and bacon to the pot. Add beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 2.5 to 3 hours until beef is tender.
Add mushrooms: In the last 30 minutes, add mushrooms to the pot and cook until tender.
Serve: Remove bay leaf, adjust seasoning, garnish with parsley, and serve hot — excellent with mashed potatoes, crusty bread, or buttered noodles.
Serving & Storage Tips
Leftovers taste even better the next day as flavors deepen.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently on the stove to avoid overcooking the beef.
Variations
Use pearl onions instead of regular onions for a sweeter flavor.
Substitute red wine with grape juice mixed with vinegar if you prefer non-alcoholic.
Add a splash of brandy for a richer taste.
FAQ
Q: Can I make this in a slow cooker?
A: Yes! Brown ingredients first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Q: What wine is best to use?
A: Burgundy or Pinot Noir wines work best, but any dry red wine will do.
Boeuf Bourguignon: Klassieke Franse Stoofpot van Rundvlees 🍷🥩
Inleiding
Boeuf Bourguignon is een rijke, stevige Franse stoofpot met mals rundvlees, gerookt spek en verschillende groenten, langzaam gegaard in rode wijn. Perfect voor een gezellige familiediner of speciale gelegenheden.
Ingrediënten (voor 6 personen)
1,2 kg rundvlees (sukadelappen, staartstuk of riblappen), in stukken gesneden
150 g spek, in blokjes
4 wortels, geschild en in plakjes
1 grote ui, gesnipperd
3 teentjes knoflook, fijngehakt
2 eetlepels tomatenpuree
500 ml rode wijn (bij voorkeur Bourgogne of Pinot Noir)
500 ml runderbouillon
1 laurierblad
1 theelepel tijm (gedroogd of vers)
200 g champignons, gehalveerd
2 eetlepels bloem
Zout en zwarte peper naar smaak
2 eetlepels olijfolie of boter
Verse peterselie, fijngehakt (ter garnering)
Bereidingswijze
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