Boeuf Bourguignon recipe served on a plate, by Chez Yasu
Jun 09 2026
Restaurants›Chez Yasu›Boeuf Bourguignon Recipe

Boeuf Bourguignon Recipe

Inspired by Chez Yasu
Time3h
Serves6

Make Boeuf Bourguignon Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

  1. 1

    Prepare Ingredients

    Cut the beef chuck into 1-inch cubes. Dice the bacon, slice the carrots into thick rounds, chop the onion, and slice the mushrooms. Mince the garlic.

  2. 2

    Marinate the Beef

    In a large bowl, combine the beef cubes with red wine, thyme, bay leaves, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Cooking

  1. 3

    Cook Bacon

    In a large Dutch oven, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

  2. 4

    Brown the Beef

    In the same pot, remove the beef from the marinade (reserve the marinade) and pat dry. Brown the beef cubes on all sides in the bacon fat. Work in batches if necessary to avoid overcrowding. Remove the beef and set aside.

  3. 5

    Sauté Vegetables

    Add the chopped onion, carrots, and mushrooms to the pot. Sauté for about 5 minutes until the onions are translucent. Add minced garlic and cook for an additional minute.

  4. 6

    Combine and Thicken

    Sprinkle flour over the vegetables and stir well. Slowly pour in the reserved marinade and beef broth, stirring continuously until the mixture thickens.

  5. 7

    Add Beef and Simmer

    Return the browned beef and bacon to the pot. Add more thyme, bay leaves, and additional salt and pepper if needed. Bring to a simmer.

  6. 8

    Slow Cook

    Cover the pot with a lid, reduce the heat to low, and let simmer for about 2 to 3 hours, until the beef is tender.

Serving

  1. 9

    Garnish and Serve

    Once cooked, remove the bay leaves. Serve the Boeuf Bourguignon hot in bowls, garnished with chopped parsley.

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