Boeuf Bourguignon

Name: Boeuf Bourguignon (French Beef Stew)
Prep time: 10 min
Cook time: 6 h
Total time: 7 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 pieces (4 oz) bacon, finely chopped; 1 ½ lbs lean stew beef, cut into 2" cubes; ½ cup full-bodied red wine; ½ cup beef stock; 1 tbsp tomato paste; 2 carrots, peeled and cut into ½" cubes; 18 to 24 pearled onions, peeled (frozen recommended); 2 cloves garlic, peeled; 1 sprig fresh thyme, plus more for garnish; 1 sprig fresh rosemary; 1 bay leaf; 12 oz new potatoes, about 1-2" in diameter; 1 tbsp butter

Boeuf bourguignon is a classic French beef stew where chuck or stew beef is slowly braised in full-bodied burgundy wine until fork-tender, then finished with glazed pearl onions, carrots, and bacon lardons. This dish is prized for its deep, complex wine-forward flavor and melt-in-mouth beef texture.

🌍French 🏷️Beef 🏷️Slow cook 🏷️Burgundy 🏷️Wine 🏷️Stew

Total

7h

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 pieces (4 oz) bacon, finely chopped
1 ½ lbs lean stew beef, cut into 2" cubes
½ cup full-bodied red wine
½ cup beef stock
1 tbsp tomato paste
2 carrots, peeled and cut into ½" cubes
18 to 24 pearled onions, peeled (frozen recommended)
2 cloves garlic, peeled
1 sprig fresh thyme, plus more for garnish
1 sprig fresh rosemary
1 bay leaf
12 oz new potatoes, about 1-2" in diameter
1 tbsp butter

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Instructions

1
Transfer 4 oz bacon to a Suvie pan, insert into the bottom zone of Suvie, and broil for 10-15 minutes, stirring halfway through, until browned and crisp.
2
Remove pan from Suvie and whisk 1/2 cup red wine, 1/2 cup beef stock, and 1 tbsp tomato paste into the pan with the bacon. Generously season beef on all sides with salt and pepper.
3
Add the beef, carrots, onions, garlic, thyme, rosemary, and bay leaf to the Suvie pan with the red wine mixture, making sure all ingredients are partially submerged (add additional beef stock as needed to fill the pan). Return pan to Suvie. Set to Slow Cook on High for 6 hours.
4
Place 12 oz potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker. Set to Potatoes, 3 cups, 45 minutes.
5
After the cook, remove and discard the garlic, thyme, rosemary, and bay leaf. Season stew with salt and pepper to taste.
6
Cut potatoes in half, toss with the butter, and season with salt to taste. Divide potatoes between four bowls. Ladle the bourguignon over the potatoes. Top with additional fresh thyme leaves as garnish and enjoy!

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Tips & Notes

Pro tips

Sear the beef cubes in the rendered bacon fat until deeply browned on all sides—this builds flavor through the Maillard reaction and shouldn't be rushed.
Use a full-bodied red wine; the wine flavor concentrates during braising and forms the backbone of the sauce, so quality matters.
Add pearl onions and carrots in the last 45–60 minutes of cooking so they stay intact and tender rather than breaking down into the sauce.
Skim fat from the surface after braising and before serving for a cleaner finish, or chill overnight and lift the solidified fat layer off the cold stew.

Substitutions

Beef stock → chicken or vegetable stock (will be lighter and less rich)
Pearl onions → small boiling onions or halved shallots (flavor is similar; adjust cooking time slightly)
Fresh thyme and rosemary → 1 tsp dried Herbes de Provence or Italian seasoning (use half the amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on low heat to preserve the tender beef.

Common Questions

Can I use a different wine instead of burgundy?

Yes, use any full-bodied dry red wine like Côtes du Rhône, Pinot Noir, or Cabernet Sauvignon. Avoid light wines or sweet reds, as they won't develop the same depth.

How do I know when the beef is done?

The beef is ready when it's fork-tender and breaks apart easily without resistance, typically after 2–3 hours of braising depending on your cooker's temperature setting.

Can I make this ahead?

Yes, this dish improves when made 1–2 days ahead. Cool completely, refrigerate in an airtight container, and gently reheat on low heat before serving.