Le Foodist Paris Cooking Class

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


  • 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 !