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Boeuf bourguignon

Number: 8 persons

Complexity: easy

Working time: 30 min

Total preparation: 4 hours


    • 1200 gr beef steaks

    • 4 onions

    • 6 cloves of garlic

    • 2 winter carrot

    • 100 grams of bacon

    • 2 bay leaves

    • 2 tbsp thyme

    • some salt, pepper

    • 4 tbsp flour

    • 1 bottle of red wine

    • 2 glasses of Armagnac (or cognac)

    • 4 tbsp parsley

    • 4 tbsp beef stock or 1 beef stock cube

    • some frying butter or oil

    Other supplies

    Large frying pan

      We had some friends visiting so we made a lot more than usual. If you want to make for 4 people, just divide everything by 2.

      Take a casserole that can also go in the oven. I let the Boeuf simmer for 3.5 hours at 145 degrees.

      Mis en place

      Cut the meat into pieces.

      Peel and chop the onions.

      Peel the carrot and cut it into small pieces.


      Heat the frying butter in the frying pan and gently fry the chopped bacon.

      Remove the bacon from the pan.

      Pepper the meat well and also sprinkle with a little salt.

      Brown the meat in portions over high heat. Once it is sufficiently brown, remove it from the pan and fry the next portion.

      Often bits stick to the bottom of the frying pan, this is fine, it gives a lot of flavor to your sauce/gravy.

      Preheat the oven to 145 degrees.

      Add onions, garlic, bay leaf and thyme and stir to loosen the attachments. Add the carrot.

      Once the onions are lightly browned, add two tablespoons of flour and fry for a few minutes.

      Your substance will now be a bit lumpy, but this will be fine.

      Bring the wine to the boil in another pan and pour the wine into the frying pan.

      Stir well and season with beef stock and pepper.

      Add the beef and bacon.

      Season the dish with the Armagnac.

      Place your casserole in the oven for about 3 - 4 hours.

      Just before serving, sprinkle the dish with the finely chopped parsley.

      Delicious with Stoemp.


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