Jul 14 2026
Restaurants›Jane's French Cuisine›Boeuf Bourguignon Recipe

Boeuf Bourguignon Recipe

Inspired by Jane's French Cuisine
Time3h
Serves6

Beef stewed in red wine with carrots and onions.

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

  1. 1

    Marinate the Beef

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

Cooking

  1. 2

    Brown the Beef

    In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Remove the beef from the marinade, letting excess wine drip off, and reserve the marinade. Brown the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add onions and carrots, and sauté for about 5 minutes until softened. Add garlic and cook for another minute.

  3. 4

    Combine and Cook

    Return the browned beef to the pot along with any juices. Stir in tomato paste and cook for 2 minutes. Pour in the reserved marinade and beef broth. Bring to a boil, then reduce heat to low and cover.

  4. 5

    Simmer

    Let the stew simmer for about 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally and check liquid levels, adding more broth if necessary.

Serving

  1. 6

    Garnish and Serve

    Remove the bay leaves and adjust seasoning if needed. Serve hot, garnished with chopped parsley.

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