Bœuf Bourguignon: a recipe

Originally a peasant dish, bœuf bourguignon became a staple of French cuisine thanks to Burgundy’s two greatest exports: wine and beef. You take a tough cut of meat, cook it low and slow with onions, carrots, garlic, and potatoes and let the red wine and stock work their magic. The result? A dish that’s silky, intense, and impossibly comforting – the kind of meal that makes you want to cancel plans, pour another glass of red and just exist in the moment.

I’ll be straight with you. This one’s going to take some time, but it’s the time that’ll fill your house up with the most amazing aroma and leave everyone who’s eating feeling full, satisfied and complete. Time is the most important factor for three essential components of this dish which are: ultra-tender beef, a rich, full-bodied sauce and a really layered flavour profile. A proper bœuf bourguignon should be rich, silky, and deeply satisfying, each bite packed with pull-apart beef, smokey pancetta, and a glossy, wine-kissed sauce.

This isn’t your average throw-it-in-a-pot-and-hope-for-the-best kind of stew. Time, technique and patience are key. Sear your meat properly, let the flavours build and don’t rush the slow braise. The result will be a dish that’s worth every minute.

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What you need to know before you start

1. Use the right cut of beef – Tougher cuts like chuck, brisket, short rib and shin work perfectly. Good marbling will give you that melt-in-your-mouth texture.

2. Sear properly – A hard sear is essential. Colour = flavour. Wait till the pan is hot and don’t overcrowd it. Sear in batches.

3. Use a good bottle of red – Burgundy wine is of course the classic, but any decent dry red will do. If you wouldn’t drink it, don’t cook with it.

4. Low and slow – This isn’t a 30-minute meal. You want to leave things on a gentle simmer for around 4 hours.

5. Layer the flavours – Pancetta, shallots, garlic, thyme, bay leaves… every ingredient plays a role. Don’t skip the steps.

6. Serve it right – Crusty bread, buttery mashed potatoes, or even just straight from the pot. No wrong answers here.

Enough of the intro... let’s get into it.