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A uniquely French Bastille Day recipe

boeuf bourguignon recipe on white plate and white backdrop.Bastille Day (France's national day) is a celebration close to Le Cordon Bleu Australia's heart. The humble cooking school was born in Paris in 1895, and today is a global leader in culinary arts and hospitality management education across more than 25 countries. To commemorate, earlier this month we shared a uniquely French boeuf bourguignon recipe, courtesy of Le Cordon Bleu Melbourne chef lecturer Steffen Jensen.

“Most stewed dishes date back to the Middle Ages as a way to tenderise meat and offer nourishment,” Chef Steffen says.

“The same goes with boeuf bourguignon. Its first publication was recorded in 1867, however it wasn’t made famous and historic before it was first mentioned in Escoffier’s first cookbook in the early 1900s.

“It was then made worldwide renowned after featuring in Julia Childs timeless classic The Art of French Cooking through the ‘60s and ‘70s.”

Chef Steffen says ‘A la Bourguignonne’ is normally referred as stewed dishes cooked with Burgundy wine.

“Classic beef bourguignon is the perfect winter warmer due to the substantial element of the dish - the perfect red wine can be shared and sampled while incorporated into the dish,” he says.

“Burgundy wine grapes are usually referred to as Pinot Noir. Due to the simple nature of the dish - it’s the perfect dish to cook and share between family and friends.”

While boeuf bourguignon is normally served with a potato puree, Chef Steffen says it can easily be served with different starches such as rice or pasta.

See the recipe below.

boeuf bourguignon

Boeuf Bourguignon Recipe


  • 500g chuck steak, diced
  • 50g duck fat
  • 50g bacon slab, cut into lardons
  • 2 cloves garlic
  • 8 golden shallots, peeled
  • 2 onions, sliced
  • 100g Swiss brown mushrooms, whole
  • 25g tomato purée
  • 1 bouquet garni of thyme, rosemary and flat leaf parsley (handful)
  • 20g dried porcini mushrooms, soaked in warm water (reserve 100ml mushroom-soaked water)
  • 350ml veal stock
  • 375ml pinot noir
  • 1 carrot

For the beurre manie

  • 15g butter
  • 20g plain flour

For the pommes purée

  • 300g desiree potato
  • 75ml cream
  • 75g butter, cubed


  1. Season the chuck steak with salt and pepper. Brown in batches with half of duck fat in a hot saucepan. Remove the beef.
  2. Using the remainder of the duck fat, fry bacon, garlic, shallots, onions and mushrooms together until they are lightly coloured. Note: Shallots are to be kept whole as they are used as a garnish later in the recipe.
  3. Add the tomato purée and mix well.
  4. Add the beef back into the pan with the bouquet garni.
  5. Add veal stock and porcini mushrooms including the liquid.
  6. Add red wine, stir well, place a lid on the pan and bring to the simmer.
  7. Place in the oven and cook at 170°C for 2 hours or until tender.
  8. Add carrots to the meat when it is tender and cook until al dente.
  9. When the beef is tender, lift out the beef and shallots and set aside in a warm container.

For the beurre manie

  1. Bring the sauce up to a simmer then whisk beurre manie into sauce a little at a time until the correct consistency is achieved.
  2. Add beef and shallots back to the sauce, correct seasoning and serve with croutes on the side.

For the pommes purée

  1. Bake potatoes in their skin in the oven at 180°C for approximately 1 hour. Check with a wooden skewer to ensure they are soft all the way through.
  2. Cut in half while still hot, scoop out the flesh and pass through a mouli or potato ricer.
  3. Add warmed cream and mix well.
  4. Mix in cold cubes of butter.
  5. Season to taste with salt and white pepper. 
Feeling inspired? Explore our Diplôme de Cuisine at Le Cordon Bleu Melbourne