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Boeuf Bourguignon

Boeuf Bourguignon Recipe

The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small onions, mushrooms and bacon lardons.

Le Cordon Bleu Master Chefs are proud to provide you with their recipe of this classic beef stew in red wine.

Makes: 6 servings
Preparation time: plus 24 hours marinating
Cook:

Ingredients

Principal ingredients
  • 1.5 kg lean beef shoulder cut into 5cm cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, crushed
  • bouquet garni
  • peppercorns
  • 750 ml red wine
  • 50 ml oil
  • 1 tbsp tomato paste
  • 2 tbsp flour
  • 500 - 750 ml brown veal stock
  • 1 tsp salt
  • bouquet garni
  • ¼ tsp pepper
Bacon lardons
  • 185 g salt slab bacon
  • 1 tbsp olive oil
Sautéed mushrooms
  • 300 g cultivated mushrooms
  • 1 tbsp oil
  • 1 tbsp butter
  • salt and pepper
Brown-glazed onions
  • 18 - 24 pearl onions
  • 25 g butter
  • 1 pinch sugar
  • salt
Croûtons
  • 3 slices sandwich bread
  • oil and butter or clarified butter
Decoration
  • 3 tbsp chopped parsley
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