Lazy Weekends · French
Boeuf Bourguignon
Beef braised slowly in robust Burgundy wine with aromatic vegetables. This rustic stew develops a profound depth of flavor through patient, careful cooking.
Why This Works
This classic dish relies on slow, moist braising to transform tough cuts of beef into meltingly tender morsels. The Burgundy wine not only tenderizes the meat but also provides a complex, fruity base for the sauce, while sautéing the aromatics builds a profound depth of savory flavor before the long cooking process begins.
The Upgrade
Use whole pearl onions
Chef's Secret
Michelin TechniqueLet the beef cool in the braising liquid to retain its moisture and flavor before serving.
Ingredients
Total time including resting: 180 min
Directions
Preheat oven to 300°F. Season beef generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Brown beef in batches until deeply golden on all sides, then remove and set aside.
15 minAdd butter to the pot and sauté pearl onions and carrots for 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
6 minReturn beef to the pot. Add Burgundy wine, beef broth, and diced tomatoes. Scrape the bottom to deglaze and incorporate all browned bits. Bring to a simmer.
10 minCover the pot and transfer to the preheated oven. Braise for 2 hours, or until the beef is fork-tender.
120 minCheck beef for tenderness. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
5 minWine Pairing
Gevrey-Chambertin
Red Wine
The BottleLouis Jadot Gevrey-Chambertin
The vibrant acidity and firm, structural tannins of this Pinot Noir cut directly through the richness of the beef chuck, cleansing the palate after every succulent, fat-laden bite. Its classic profile of forest floor, earth, and red cherry mirrors the savory complexity of the braising liquid, creating a seamless, profound harmony between the wine and the slow-cooked vegetables.
Nutrition per Serving
650
calories
45g
protein
36g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Buttered Egg Noodles
Toss wide egg noodles with butter and parsley to soak up the rich, wine-braised beef juices.
Ingredients
Directions
Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
Cook the egg noodles according to package directions until just al dente, approximately 6 to 8 minutes.
Reserve 0.25 cup of the starchy pasta water, then drain the noodles thoroughly in a colander.
Return the noodles to the warm pot over low heat; immediately add the butter and reserved pasta water.
Toss gently until the butter is melted and emulsified into a glossy coating.
Fold in the fresh parsley, season with salt and pepper, and serve immediately alongside the beef.
Side Dish
Glazed Carrots
Sauté carrots with a touch of sugar and thyme for a sweet, earthy accompaniment to the stew.
Ingredients
Directions
Place carrots, butter, sugar, and stock into a wide sauté pan over medium-high heat.
Bring liquid to a simmer, then cover and cook for 8 minutes until carrots are just tender.
Remove the lid and increase heat to high to evaporate the liquid.
Continue cooking, tossing frequently, until the liquid reduces to a glossy, amber glaze coating the carrots.
Stir in the fresh thyme and season with fleur de sel.
Serve immediately while hot and glistening.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.
Perfect French flavors. Flawless on the first try.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Delicious and surprisingly easy. Next time I'll double the recipe.