Boeuf Bourguignon
“Burgundian beef stew braised in red wine with lardons, mushrooms, pearl onions, and carrots until fork-tender.”
Beef
Red Wine
Mushroom
Carrot
Garlic
ThymeWhere it comes from
Boeuf Bourguignon, a classic from the Burgundy region of France, has roots in humble peasant cooking and has evolved into a celebrated dish worldwide. Its history dates back to the 19th century when it was popularized by the famous chef Auguste Escoffier. The slow braising method reflects the French culinary philosophy of coaxing deep flavors from simple ingredients.
A classic French stew that transforms humble ingredients into a luxurious experience, thanks to that rich red wine and tender beef.
On the Palate
What goes into it
How it's made
- 1
Sear chunks of beef in a heavy pot until browned, then remove and set aside.
- 2
In the same pot, sauté lardons, pearl onions, and mushrooms until golden.
- 3
Return the beef to the pot, adding red wine and broth along with herbs, then simmer slowly until the meat is fork-tender.
- 4
Serve with crusty bread or over buttery mashed potatoes for a comforting meal.
