How To Easily Make Beef Bourguignon In Only Eight Steps

Beef bourguignon (for four servings) :

Preparation : 60 minutes

Cooking : 300 minutes


    • 600 to 800g beef chunk
    • 4 onions
    • 4 carrots
    • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
    • 1 red wine bottle
    • 100g butter
    • Salt
    • Pepper

Boeuf Bourgignon


    • Remove the fat from the beef chuck and cut the meat into 1 inch chunks.
    • Chop the onions, melt butter in a pan and brown the chopped onions.
    • Add them in an iron simmer pot.
    • Cook all sides of the beef chunks in the pan and add them gradually to the simmer pot too.
    • Deglaze the pan with water or wine and bring to a boil to get the cooking juice.
    • Add salt and pepper and pour the sauce in the iron simmer spot.
    • Pour half the red wine bottle, add sliced carrots and the bouquet garni. Let simmer for 3 hours. Let cool for now.
    • The next day, add the remaining red wine and let simmer for 2 more hours, done !


Personal tips

The next day, when you let simmer for the last hour, you can add potatoes to the iron simmer pot ! Potatoes, as a side dish, will go very well with your beef bourguignon.

A dry red wine is highly recommended with your beef bourguignon !


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