Beef Stew Bourguignonne

A classic French stew with the use of typical red wine to marinate and tenderize the beef… time consuming but delicious!

Ingredients (for 2)

  • 2 steaks beef chuck (about 300 gr. or 11 oz.)
  • 2 cups fresh champignon mushrooms
  • 1 cup red wine
  • 1 cup parsnips
  • 1 cup beef stock
  • 4 slices of bacon
  • 2 carrots
  • 1 tbsp brandy
  • 1 garlic clove
  • 1 onion
  • 1 tbsp bay leaves
  • 1 tsp thyme
  • 1 tbsp rosemary
  • 1 tbsp parsley
  • 4 tbsp wheat flour
  • 2 tbsp olive oil
  • salt & black pepper


  • Chop meat in 2 inches (about 5 cm) cubes
  • Thinly cut fresh parsley, garlic, rosemary, thyme and bay leaves, and mix in a large bowl with salt and black pepper
  • Add to the bowl the meat cubes, red wine, brandy and ½ of the olive oil
  • Cover and let marinate in the fridge for 1 hour
  • Peel and coarsely chop carrots, parsnips and celery
  • Wash and clean mushrooms, removing any black dots from the stems
  • Peel and wash onions (use baby onions if available)
  • When ready to cook, heat remaining olive oil in a large and deep Dutch oven over high heat
  • Add bacon slices and cook until crispy (4-5 minutes)
  • Remove with a slotted spoon to a plate
  • Remove beef from the bowl, drain well and add it to the skillet
  • Cook at high heat until browned on all sides (about 3-4 minutes per side); reserve to the plate with the bacon
  • Add the carrots and parsnips to the skillet and sauté over medium heat for 4 minutes
  • Stir in wheat flour and the reserved marinade, and cook for 3 minutes more
  • Return the beef cubes and bacon, pouring all juices into the pot
  • Add onions, chopped mushrooms and beef stock
  • Cover the pan with a lid and simmer for 2 hours, stirring from time to time

Best Served With

Toasted traditional bread

Tips from the Chef

  • You should use a good quality Pinot Noir wine, ideally from France’s Burgundy region, for best results