Classics
Bœuf bourguignon
Bœuf bourguignon is beef braised in red wine with pearl onions, mushrooms and bacon — a slow, fragrant dish that is even better the next day.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Intermediate
A Burgundy classic that never lets you down. It needs no expensive cut, it needs time: three hours over low heat turn tougher pieces into melting morsels. Serve with mashed potato or fresh baguette.
Method
- 01
Cut the beef into large cubes, season, coat in flour. Brown it all over in batches in a hot pot, then set aside.
- 02
In the same pot, render the bacon, add the chopped onion, carrot and garlic and soften them. Stir in the tomato paste.
- 03
Return the beef, pour in the whole bottle of wine, add thyme and bay. Bring to a simmer, cover and braise over low heat for 2.5–3 hours.
- 04
Half an hour before the end, sauté the mushrooms and pearl onions in butter and stir them into the pot. Adjust the seasoning.
- 05
The sauce should be thick and glossy. If it is thin, lift out the meat and reduce the sauce over higher heat.
Make it the day before. Overnight in the fridge the flavours deepen and the dish gets even better.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.