Beef Stew Burgundy-Style (Bœuf à la Bourguignonne)

  • Serves

    serves 4-6

This is a classic, hearty stew, made rich with a good bottle of burgundy wine.


For the Bouquet Garni

  • 1 (6" piece) from green part of a leek
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 2-3 peppercorns

For the Main Dish

  • 3 lb. beef chuck, cut into large pieces
  • 1 large yellow onion, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 cloves garlic, peeled
  • 1 bouquet garni (see below)
  • 1 bottle good red burgundy
  • 6 oz. lean salt pork, diced
  • Salt and freshly ground black pepper
  • 13 cup flour
  • 1 lb. small white button mushrooms, stems trimmed and caps peeled


Step 1

Make the bouquet garni by wrapping leek, parsley, thyme, bay leaf, and peppercorns in a square piece of cheesecloth, then tying into a pouch with kitchen string.

Step 2

Put beef, onions, carrots, garlic, and bouquet garni in a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic and refrigerate for 24 hours.

Step 3

Remove beef from marinade, reserving marinade, and dry well on paper towels. Fry salt pork in a large pot over medium heat until crisp, about 7 minutes. Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up brown bits. Reduce heat to low, cover, and cook until meat is tender, about 3 hours. Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.

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