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The Boeuf Bourguignon Recipe is not as difficult as it looks  

When you read any recipe for Boeuf Bourguignon, the first thing you see is “fry, set aside” / “fry, set aside” / “fry, set aside”.  This sounds terribly frightening and intimidating to a novice cook.  Further more the list of ingredients looks terrifying as well, but actually it’s not.  Let’s make it easy.  Here is the whole recipe and the method in 5 easy steps.

Most of the ingredients for Boeuf Bourgiognon you might already have in your pantry, if not all.

Boeuf Bourgiognon Recipe Easy

A Touch of France!

How to Make Boeuf Bourguignon the easy way

Course: Main

Cuisine: French

Serving: 4 persons

Time: 2 to 3 hours




  • 1 tbsp. Olive oil or cooking oil
  • 50 g Butter
  • 1 kg Lean stewing beef, cut into 2-inch cubes (Chuck or rump)
  • 1 pkt. (200g) Diced bacon
  • 1 Diced carrot
  • 1 Diced onion
  • 2 tbsp. Flour
  • 3 cups Red Wine
  • 300 ml Beef stock
  • 1 tbsp. Tomato paste
  • 1 Clove of crushed garlic
  • 20 to 24 Small white onions / Pickling onions
  • 500 g Button Mushrooms
Bouguet Garni

What is a Bouquet Garni?

It is simply your favorite fresh herbs / or the fresh herbs that you would like to use in your dish, all tied up with string to make it easy to extract later. 


  • 1 Tbsp. olive oil or cooking oil
  • 50g butter

To fry the onions in

  • 1 kg lean stewing beef, cut into 2-inch cubes (Chuck or rump)
  • 1 packet (200g) of diced bacon (lean)
  • 1 diced carrot
  • 1 diced onion (I love the taste of the red onion)

Add the above to the sautéed onions and fry for about 1 to 2 minutes.

  • 2 Tbsp. flour
  • 3 cups full-bodied, red wine

Sprinkle the flour over the meat and cook for about 1 minute while stirring the whole time.  Gradually stir in the wine.


Now add

  • 300 ml beef stock
  • 1 Tbsp. tomato paste
  • 1 clove crushed garlic
  • 20 to 24 small white onions / pickling onions
  • 500g quartered fresh button mushrooms

Add the Bouquet Garni which is, in this case, a combination of  Parsley, Thyme or Rosemary (depending on your taste) and 2 bay leaves.


Season with 1 tsp. salt and 1/4 tsp. pepper


Put the lid on and simmer over low heat for about 2 to 3 hours or until the beef starts to become tender.

Boeuf Bourgiognon Recipe

Have you seen the movie?

The movie Julie & Julia made me think of this recipe…

The origin of the recipe

Julia Child made this recipe famous and she called it “certainly one of the most delicious beef dishes concocted by man“.  Today you can still buy her book “Mastering the art of French Cooking” to get the original recipe.  

Strangely enough, according to Wikipedia the dish was first documented in the 19th century and similar recipes was named “à la Bourguignonne” (made with leg of lamb or rabbit).  Therefor it is not a very old recipe according to the people in the know, but it is delicious and the perfect recipe for the winter.

Chef at Home

Tips from the chef

For a Provencal twist or let’s say ‘a fresh taste to an old favorite’, add a bit of lemon zest.

Serve with rice or potatoes.

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