French Beef Stew in the Wine Sauce (Boeuf bourguignon)

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210 min


4 persons




0.00 (0)

French beef stew in the wine sauce (or is it also called in France “Boeuf Bourguignon”) is another French dish we would like to offer you today. This dish has delicate aroma and exquisite taste that won’t leave you indifferent! The dish is so unique that it can easily become your specialty! Cook it right now and enjoy its fantastic taste in the circle of people you love!  


  • red wine : 1 litre
  • potato : 600 g (optional)
  • champignons : 300 g (fresh)
  • bacon : 150 g (sliced)
  • carrots : 3 piece (medium-sized)
  • leek : 2 piece
  • onion : 2 piece (medium-sized)
  • butter : 40 g
  • oil : 2 Tbsp
  • whole-wheat flour : 2 Tbsp (sifted)
  • black pepper : 0.5 tsp
  • thyme : 1 tsp (dried)
  • bay leaf : 2 piece
  • clove : 4 piece
  • basil : 1 tsp (dried)
  • salt : 1 tsp
  • parsley : 1 tsp (dried)

Metric Conversion

Stages of cooking

  1. Let’s start with the marinade for the meat first. Take a deep bowl, mix 1 onion cut into 4 pieces, 1 carrot sliced into circles, thyme, bay leaf, black pepper, cloves, basil and sliced leek. Add meat cut into large pieces and wine. Leave in the fridge for 3-5 hours. If it is possible, leave the meat in the fridge for 24 hours.

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  2. Separate the meat from the marinade and vegetables. Melt ½ of butter on the frying pan, add 1 tablespoon of oil and fry the meat until the pieces become golden.


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  3. Add 1 tablespoon of oil into the frying pan, cut the onion into circles and fry them a bit. Add sliced bacon and keep frying for several minutes.


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  4. Take a deep pot. Mix sliced leek, carrot and vegetables from the marinade. Put the pot on small fire.

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  5. Add fried bacon and onion. Mix everything well once again.


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  6. Add fried meat and flour.


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  7. Mix everything well one more time.


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  8. Pour the marinade into the pot. Add salt.


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  9. Cover the pot with the lid and keep stewing on small fire for about 3.5 hours, stirring the dish from time to time.

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  10. While the meat is stewing, melt 20 g of butter on a frying pan and fry the sliced champignons until all the liquid evaporates.


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  11. Cut the potatoes into large pieces and add to the dish one hour before it is ready. If you don’t like potatoes, you can omit this step.


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  12. Add fried champignons and chopped parsley around 20 minutes before the meat is ready. That’s it! Your French beef stew in the wine sauce is ready! Serve the dish hot and enjoy its amazing taste and aroma!



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