Beef Bourguignon Recipe (Classic French Comfort Food)

A special tribute today to the country that has been hosting me for almost 20 years… France 🇫🇷

This iconic dish, known as boeuf bourguignon, is one of the most famous traditional French recipes. If you enjoy cooking, this is definitely a recipe you shouldn’t miss!

Slow-cooked beef, rich red wine sauce, vegetables, and herbs come together to create a deep, comforting flavor. The key? A good red wine—ideally from Burgundy—but feel free to adjust the quantity depending on your taste 😉

👉 Tip: This dish tastes even better the next day, making it perfect for preparing in advance!

Ingredients (Serves 4–6)

• 1 kg beef (cut into large cubes)
• 1 cup red wine (preferably Burgundy wine)
• 200 g bacon (lardons or diced)
• 1 onion, sliced
• 2 garlic cloves, chopped
• 2–3 carrots, sliced
• 200 g mushrooms (button mushrooms)
• 3–4 potatoes, cut into large cubes
• 2–3 tbsp tomato sauce
• 1–2 tbsp flour
• 2 tbsp olive oil (or butter)
• Salt & pepper
• 1–2 bay leaves
• A few sprigs of thyme
• Fresh parsley, chopped

Instructions

1. Brown the Meat

In a pressure cooker (or large pot), heat olive oil or butter.
Add the beef and brown it on all sides for a few minutes.

2. Add the Aromatics

Before the meat is fully cooked, add the onion, mushrooms, and bacon.
Cook until everything is lightly golden.

3. Prepare the Base

Sprinkle the flour over the mixture and cook for 1–2 minutes, stirring.

4. Build the Sauce

Add the red wine and tomato sauce.
Then add garlic, carrots, thyme, bay leaves, salt, and pepper.
Pour in enough water to just cover the ingredients.

5. Pressure Cook

Close the pressure cooker and cook for about 20 minutes.

6. Add the Potatoes

Open the cooker, add the potatoes, and cook for another 10 minutes until tender.

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🍽️ Serving Suggestions

Sprinkle with fresh parsley and serve hot.

Pair your beef bourguignon with:

• A glass of the same red wine used in the recipe 🍷
• Crusty bread or a simple green salad

Tips & Variations

• Choose a good-quality wine for a richer flavor
• Add pearl onions for a more traditional version
• Even better when reheated the next day