Boeuf Bourguignon - French braised meat made easy with red wine

Tender beef braised in a rich red wine sauce - this classic dish from the French Burgundy region is a real festive treat. I'll show you step by step how to prepare boeuf bourguignon without any stress in the kitchen, but with full flavor.

A traditional braised dish that becomes a real treat with simple ingredients, a little patience and the right technique - ideal for guests, cozy Sundays or if you just want to treat yourself to something special.

Preparation

Ingredients for 4-6 people

For the braised meat:

150 g bacon (Lardons), in strips
1 tbsp oil for frying
1.2 kg beef (e.g. shoulder or leg), cut into 5 cm cubes
1 large carrot, sliced
1 large onion, diced
1 slice of celery (approx. 1 cm thick)
2-3 garlic cloves, halved
3 tablespoons flour
400 ml strong red wine (e.g. Burgundy)
400 ml beef stock
1 tbsp tomato puree
1 teaspoon of dried thyme or 1 sprig of fresh thyme
2 bay leaves
Salt, pepper

For the topping:

200 g pearl onions
200 g mushrooms, quartered
2 tablespoons butter
1 tbsp chopped parsley

Preparation - step by step

Prepare the bacon

Blanch the bacon strips in water for 10 minutes, then fry in a little oil until crispy. Take out.
Brown the meat

Fry the beef in batches in the hot frying fat. Also remove.
Roasting vegetables

Sauté the carrots, onions, celery and garlic in the roasting juices.
Flour roasting

Return the meat and bacon to the roasting tin. Dust with flour and roast in the oven at 200 °C for approx. 10 minutes.
Prepare the sauce

Deglaze with red wine and stock. Add the tomato purée, thyme and bay leaf. Bring to the boil.
Braise

Place the lid on the roasting pan and slowly braise in the oven at 150 °C for 2.5 to 3 hours.
Prepare toppings

Fry the pearl onions in butter until golden brown. Fry the mushrooms separately.
Final

Season the braising sauce to taste, reduce a little if necessary. Mix in the toppings.
Serve

Sprinkle with fresh parsley. Best served with baguette, mashed potatoes or spaetzle.

Why you'll love this recipe

Tender braised beef with a strong red wine sauce
Original Boeuf Bourguignon like in France
Works in a roasting pan, casserole or slow cooker
Ideal for preparation - even better the next day
French home cooking with soul

HausmannCooking tip

Leave the dish to infuse overnight - the flavor becomes even more intense. Perfect for guests or as a meal prep for the week.

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