Recipe Boeuf Bourguignon (Beef Stew in Burgundy Wine)

History has it that... The dukes of burgundy would have stolen the recipe - shame on them! - from the flemishes. Lacking beer, they tried this flemish beef stew recipe... With wine and beef bourguignon wad born! Who knows the truth? Whatever the story, this now iconic french dish is really worth it!

Boeuf bourguignon
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Heat treatment time:
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Number of persons: 15 servings
  • 5 kg (11 lbs) chuck steak or stewing steak, cut into 2 inch cubes
  • 1.5 kg (3 ¼ lbs) young button mushrooms
  • 6 chopped onions
  • 15 chopped shallots
  • 250 g (9 oz) salt pork belly
  • 1.5 kg (3 ¼ lbs) carrots cut into chunks
  • 0.75 l (3 cups) beef stock
  • 6 cloves of garlic
  • 2 bottles red wine (Vin de Bourgogne)
  • Paprika
  • Olive oil
  • Salt & Pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  1. Sterilise your jars by washing them in hot, soapy water and letting them air dry.
  2. Cut the fat off the beef cubes. Working in batches so you do not crowd the pan, brown the beef in a large pan in olive oil. Set aside.
  3. Brown the salt pork belly with the garlic and olive oil for about 5 minutes. Add the onions and shallots, sprinkle with paprika. Season to taste with salt and pepper and set aside.
  4. Heat the stock in a large pan.
  5. In another pan, sauté the mushrooms in olive oil over a high heat.
  6. When the stock is boiling, add the sautéed mushrooms, onions, salt pork belly, beef and its sauce, red wine and carrots. Simmer gently for 30 minutes.
  7. After 30 minute, begin to fill the jars, only up to 2 cm from the top, close tightly and proceed immediately with the heat treatment, for 1 hour at 100°C (212°F).

Before serving, heat up the stock and thicken it with diluted flour to get a sauce consistency. Add this sauce to the stew when you warm it up. 

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