Boeuf Bourguignon

Ingredients

• 450 g (1 lb)stewing beef, chopped into bite-sized pieces
• For dustingplain flour
• 30 ml (2 tablespoons)extra-virgin olive oil
• 3onions, peeled and roughly chopped
• 480 ml (2 cups)red wine
• 6carrots, peeled and chopped into bite-sized pieces
• 480 ml (2 cups)beef stock or water
• 5 ml (1 teaspoon)dried oregano
• A handfulflat-leaf parsley, roughly chopped
• To tastesalt and pepper

Instructions

1. 1

   Coat the beef

   Put the beef in a mixing bowl and dust it with flour, turning the pieces until evenly coated.

2. 2

   Brown the beef

   Heat the olive oil in a large pot over high heat. Add the beef and cook until golden brown, about 7 minutes, working in batches if needed so the pot is not overcrowded.

3. 3

   Cook the onions

   Lift out the beef and set it aside. Reduce the heat to medium, add the onions and 1 teaspoon of flour, and cook for about 8 minutes, until golden brown.

4. 4

   Add the wine

   Return the beef to the pot and pour in the wine. Stir and cook for 2 minutes.

5. 5

   Add the vegetables

   Add the carrots and beef stock, then add enough water to cover the beef and vegetables.

6. 6

   Simmer covered

   Stir in the oregano and bring the stew to the boil. Reduce the heat, cover the pot and simmer for 1 hour, stirring about every 20 minutes.

7. 7

   Simmer uncovered

   Remove the lid and cook for another hour, stirring every 15 minutes.

8. 8

   Check the sauce

   The sauce should be thinner than gravy but thicker than soup. If it needs more time to reach that consistency, cook for another 15 minutes.

9. 9

   Season and serve

   Season with salt and pepper, then scatter over the fresh parsley.

What is boeuf Bourguignon?

Boeuf Bourguignon is a French beef stew associated with Burgundy, a region known for its wine. The classic idea is to cook beef slowly in red wine until tender and let the cooking liquid become a savoury sauce.

This version uses onions, carrots and oregano, with no additional garnish beyond parsley. Browning the meat first and reducing the uncovered stew help build flavour and give the sauce body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 29g protein, 33g carbs, 11g fat.

The beef supplies most of the protein, while the flour, onions and carrots contribute carbohydrates. Olive oil and the beef provide fat, and the red wine and vegetables flavour the sauce; serve with a side of greens for a balanced plate.

Choosing the ingredients

Beef: Stewing beef suits the long cooking time; cut it into even bite-sized pieces so they cook at a similar pace. Dusting it with flour helps with browning and contributes to thickening the sauce.

Wine: Use a red wine you enjoy drinking, as its flavour carries through the stew. The recipe does not call for a particular grape or style.

Vegetables: Roughly chopped onions soften into the sauce, while bite-sized carrots provide distinct, sweet pieces. Flat-leaf parsley adds a fresh finish.

Get a good sear

Beef: Give the pot time to get hot and leave space between the pieces. If the pot is crowded, the beef can release moisture and steam rather than develop a golden-brown surface.

Onions: Once the beef is set aside, reduce the heat to medium before adding the onions and flour. Stir as they cook so the onions brown without catching on the bottom.

Build the sauce

Wine: After returning the beef to the pot, stir the wine in and let it cook for 2 minutes before adding the vegetables and liquid. This gives the wine a brief head start in the pot.

Liquid: Add enough water to cover the beef and vegetables, as well as the measured stock or water. Keep the mixture at a gentle simmer rather than a vigorous boil.

Know when it is ready

Timing: The covered simmer lasts 1 hour, followed by another hour uncovered. Stir at the intervals in the method and check occasionally that the stew is simmering gently.

Texture: The sauce should be thicker than soup but not as thick as gravy. If it is still too thin, continue cooking for another 15 minutes, then check again.

Plan the serving

This is a complete stew of beef, carrots and onions, and it can be served in bowls as it is. Bread is useful for mopping up the wine sauce.

For a more substantial meal, serve it with potatoes or a simple side of greens. Add those accompaniments separately rather than cooking them in the pot, so the stew's texture stays as intended.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they brown and cook evenly.
• Brown the beef in batches if the pot cannot hold it in a single uncrowded layer.
• Scrape and stir the base of the pot as the onions cook to help prevent sticking.
• Choose a red wine you would be happy to drink with the meal.
• Keep the heat low enough for a gentle simmer during the covered cooking stage.
• Check the sauce consistency before adding the final 15 minutes of cooking.

Variations

• Use water: Choose water instead of beef stock for a simpler-tasting base.
• Add mushrooms: Stir sliced mushrooms into the pot with the carrots for an earthy variation.
• Change the herbs: Use thyme instead of oregano for a different herbal note.
• Serve with mash: Spoon the stew over mashed potatoes to make it more filling.
• Finish with extra parsley: Add more chopped flat-leaf parsley at the table for a fresher finish.

Common mistakes to avoid

• Crowding the pot: The beef may steam instead of browning; cook it in batches.
• Using too much heat: A hard boil can make the stew cook unevenly; reduce it to a gentle simmer.
• Skipping the stirring: Ingredients can catch on the bottom; stir at the intervals given in the method.
• Adding all the liquid without checking: The vegetables and beef should be covered, not left swimming in excess liquid.
• Stopping before checking the sauce: Give it another 15 minutes uncovered if it is thinner than the desired consistency.
• Seasoning too early: Taste and add salt and pepper at the end, as the sauce reduces during cooking.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions