The Best Boeuf Bourguignon Recipe Video


Preparation Time20 MinCooking Time3 Hr 20 Min
Ready In3 Hr 40 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings6
DishMain Ingredient


To marinate the beef
 Beef shin1 Kilogram
 Red wine375 Milliliter (1/2 bottle used)
To saute the vegetables
 Olive oil2 Tablespoon
 Onion1 Large, chopped
 Carrot1 Large, chopped
 Celery stalks2 Medium, chopped
 Thyme sprigs3 Medium
 Bay leaves2 Medium
 Garlic bulb1 Medium, cut in half
 Red wine375 Milliliter (Remaining 1/2 bottle used)
For browning the meat
 Olive oil1 Tablespoon (As needed)
 Butter2 Tablespoon (As needed)
Rest of the ingredients for the stew
 Olive oil1 Tablespoon
 Butter2 Tablespoon
 Bacon/Pancetta2 Cup (32 tbs), cut into cubes (As required)
 Shallots10 Medium
 Plain flour3 Tablespoon
 Beef stock237 Milliliter (1/2 pint OXO can be used)
To fry the mushrooms
 Mushrooms200 Gram, halved
 Brandy9⁄10 Milliliter (A splash)

Nutrition Facts

Serving size

Calories 779 Calories from Fat 396

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 16.4 g82.1%

Trans Fat 0 g

Cholesterol 116 mg

Sodium 602.5 mg25.1%

Total Carbohydrates 25 g8.4%

Dietary Fiber 2.2 g8.7%

Sugars 3.8 g

Protein 44 g88.6%

Vitamin A 57.6% Vitamin C 18.2%

Calcium 8.4% Iron 28.2%

*Based on a 2000 Calorie diet

Things You Will Need

1. A hob and oven safe casserole dish


1. Trim the fat from the beef and cube into 1 1/2 inch chunks.
2. Put in a bowl and cover with half the wine.
3. Refrigerate to marinate for one hour.

4. In a casserole dish heat olive oil.
5. Add onion, carrot and celery, thyme, bay leaves and garlic. Saute and pour over the rest of the wine.
6. Bring to a boil and simmer gently for 10 minutes.
7. In a separate frying pan, heat some butter and olive oil.
8. Add the bacon and cook till golden.
9. Add the shallots and fry for another 5 minutes.
10. Add to the casserole dish.
11. Preheat oven to 150 C / 302 F.
12. Drain the beef from the wine marinade with a sieve, reserve the marinade. Place the beef on some kitchen paper or a towel and gently pat dry.
13. In a frying pan, brown the meat with a little oil and butter.
14. Add to the casserole dish and sprinkle with flour.
15. Add the leftover wine marinade.
16. Add the beef stock to cover the meat and vegetables.
17. Cover and cook in the preheated oven at 150 C / 302 F for 2 hours.
18. After 2 hours, fry the mushrooms in a little butter and olive oil.
19. When they are nearly done, add a splash of brandy then transfer to the dish.
20. Cook in the oven for another 1 hour.

21. Serve with parsley potatoes and wine.

The dish tastes even better if made the day before and left overnight in the fridge.

Editors Review

If you are under the impression that cooking up a classic boeuf bourguignon is only a professional chef's task, then you are wrong. You too can prepare this authentic dish at home, given some time and effort. Obviously you'll need a guidance, which will be done by the chef present in this video. Your job is to follow the instruction.