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Boeuf Bourguignon Recipe | Wine Enthusiast

Boeuf Bourguignon Recipe | Wine Enthusiast

Though versions of boeuf bourguignon had been made throughout France for years, it wasn’t formalized in the French culinary canon until 1903, when Auguste Escoffier published a recipe for it in his landmark book Le Guide Culinaire.

Boeuf Bourguignon

Courtesy Executive Chef Gérald Barthélémy, Mino Brasserie, New York City | Instagram @minonyc

Mino Brasserie offers modern takes on classic Parisian bistro dishes, alongside a France-centric wine list that includes two dozen pours by the glass. Mino comes from the French minot, slang for kid, which gives a sense of the cozy, nostalgic vibe of the restaurant as well as this hearty dish.

  • 3 lbs. boneless beef chuck roast, cut into
  • 2-inch pieces
  • Kosher salt and freshly ground pepper, as needed
  • 3 tablespoons extra-virgin olive oil
  • ¼ lb. pancetta, diced
  • 1 large white onion, chopped
  • 1 carrot, chopped
  • 6 cloves garlic, minced
  • 1 (750 ml) bottle full-bodied dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 bouquet garni*
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons flour
  • 16 peeled pearl onions
  • 8 cremini mushrooms, sliced


Heat oven to 325°F. Pat beef dry and season lightly with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Add beef in a single layer and cook until well-browned on all sides, working in batches if necessary. Remove to a plate. Add pancetta and cook, stirring often, until browned and crisp, and remove the plate with the beef.

Add onion and carrot, stirring often, until soft and browned, about 5 minutes. Add garlic and cook another minute. Add wine, scraping up all browned bits from the bottom of the pan. Add beef broth and tomato paste, stirring to combine. Return beef and pancetta to the pot with the bouquet garni. Taste sauce and season lightly with salt and pepper if needed (it may not, depending on saltiness of the beef broth).

Bring pot to a boil, then cover and place on the center rack of the oven to braise for 2 hours. After 2 hours, make a beurre manié by combining the butter and flour with a fork to a uniform paste, then stir this into the pot until it melts into the sauce. Stir in the pearl onions and mushrooms carefully, so they don’t break apart.

Place the pot, uncovered, back in the oven to finish cooking for another 30 minutes. The stew is done when the mixture has thickened and the beef pieces shred easily with a fork. Remove bouquet garni and season with salt and pepper, if needed. Cover and let sit for 5–10 minutes before serving. Serve with mixed vegetables, or over egg noodles or mashed potatoes. Garnish with fresh parsley, if desired. Serves 6.

*How to Make Bouquet Garni

Tie together 2 bay leaves, 4 sprigs fresh thyme and 6 sprigs parsley securely with kitchen twine.

Wine Pairing

Rather than a delicate red Burgundy, Chef Barthélémy recommends pairing the boeuf bourguignon with a Saint-Émilion or Pomerol from Bordeaux’s Right Bank. These Merlot-based wines serve up hedonistic fruit but with tannic structure and acidity, often due to the contribution of Cabernets Franc and Sauvignon in the blends. Texturally, these wines match the lushness of the dish, while the tannins temper the richness of this beefy braise.

Try: Château Simard 2020 Saint-Émilion (Bordeaux)

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