Boeuf Bourguignon

Boeuf Bourguignon

I love almost any kitchen task, but there are a few things for which I believe life is too short: peeling tomatoes, chopping parsley for a garnish, and peeling small white onions with their flinty, infuriating skins. This recipe called for peeling thirty-six of the evil little orbs. Since you can’t really get away with unpeeled onions, I used frozen ones.–Amanda Hesser

LC Flamer Note

If you can’t get your Cognac to ignite, don’t fret. Just simmer the alcohol for a minute, sans flame, and continue with the next step.

Beef Bourguignon

  • Quick Glance
  • 25 M
  • 2 H
  • Serves 12
5/5 - 1 reviews
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  • 5 pounds beef chuck, cut into 2-inch cubes
  • Flour
  • 9 tablespoons unsalted butter
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup Cognac, warmed
  • 1/2 pound bacon, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and coarsely chopped
  • 2 leeks, white and pale green parts only, coarsely chopped and washed well
  • 3 cups coarsely chopped onions
  • 2 tablespoons chopped flat-leaf parsley, plus additional for garnish
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • One 750-milliliter bottle Burgundy or pinot noir
  • 36 small onions (you can use frozen small white onions)
  • Sugar
  • 36 mushroom caps (you can use the whole mushroom, if you wish)
  • Juice of 1/2 lemon


  • 1. Heat the oven to 350°F (176°C). Roll the beef cubes in flour. Heat 4 tablespoons each butter and olive oil in a large skillet over high heat and brown the beef, in batches, on all sides.
  • 2. Return all the meat to the skillet. Sprinkle the meat with salt and pepper, pour the Cognac over it, and carefully ignite. When the flame dies, put the meat in a casserole.
  • 3. Add the bacon, garlic, carrots, leeks, onions, and parsley to the skillet. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned.
  • 4. Transfer the bacon and vegetables to the casserole with the meat and add the bay leaf, thyme, Burgundy, and enough water barely to cover the meat. Cover and bake for 1 1/2 hours.
  • 5. Prepare a beurre manié by blending 1 tablespoon each butter and flour. Stir into the casserole bit by bit. Return the casserole to the oven and continue cooking until the meat is very tender, 30 to 60 minutes longer.
  • 6. Meanwhile, brown the small onions in 2 tablespoons butter with a dash of sugar in a large skillet. Add a little water, cover, and cook until the onions are almost tender. (If using frozen onions, follow the cooking directions on the package, then brown them in butter with a little sugar.) Set aside.
  • 7. Sauté the mushrooms in the remaining 2 tablespoons each butter and oil in a large skillet until lightly browned on one side. Sprinkle them with lemon juice and turn to brown the other side.
  • 8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.

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  1. Here’s a funny one. As I was making this today, with my tween daughter helping me with cleaning the mushrooms, I added the cognac and “forgot” to tell her I was about to flame the meat. I have never seen her jump and scream: “Mother, be careful everything is in flames!” I could not stop laughing! End result, though: Spectacular! What’s even better is it reminded me so very much of how my grandmother used to make it. Amazing tasty memories.

  2. Love Boeuf Bourguignon. So glad my mom taught me to make it a day ahead and let it rest for the flavors could merge together. I love the movie Julie & Julia, I’ve watched it at least 12 times.

    1. Hello Jan. I made it last night. The four of us ate it. (Well, my toddler counts for half!) My husband and tween daughter took some for lunch today, and I believe there is still enough for at least 2 more. So that would make 8 servings. We ate it with noodles.

  3. I LOVE boeuf Bourguignon and make it at least once a season; last year I made both the beef and a vegetarian mushroom version for Christmas dinner. Then we watch Julie & Julia—one of the most memorable Christmas’ we’ve had!

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