This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Boeuf Bourguignon (Beef Stew in Red Wine)

Name: Boeuf Bourguignon (Beef Stew in Red Wine)
Prep time: 25 min
Cook time: 3 h 5 min
Total time: 3 h 30 min
Yield: 6
Cuisine: French
Ingredients: Beef (aguayón or chambarete, cut into cubes) (1.2 kg); Bacon (small pieces) (150 g); Red wine (3 cups); Carrot (chopped) (3 pieces); Onion (chopped) (1 piece); Garlic (minced) (3 cloves); Flour (3 tablespoons); Beef broth (2 cups); Tomato paste (1 tablespoon); Bay leaf (leaves) (2 pieces); Thyme (dried) (1 teaspoon); Mushrooms (quartered) (250 g); Butter (2 tablespoons); Salt (1 teaspoon); Black pepper (1/2 teaspoon)

by Waatokok Kitchen

No ratings yet

34 viewsTotal time: 3 hr 30 min

Watch / view more:

Beef slowly cooked in red wine with bacon, carrots, and mushrooms until very tender—a rustic stew from the Burgundy region of France.

Servings: 6
Prep: 25 min
Cook: 3 hr 5 min
Difficulty: Medium
Category: Main course, Stews & casseroles
Cuisine: French
Serve: Hot
Texture: Thick, Juicy
Techniques: SautéBraiseSimmer
Meal: Dinner

Family meal
Holiday

Tips

Like most slow-cooked dishes, it tastes even better when reheated the next day, once the flavors have had time to meld.

Ingredients

Beef (aguayón or chambarete, cut into cubes) (1.2 kg)
$274.80 MXN
Bacon (small pieces) (150 g)
$45.60 MXN
Red wine (3 cups)
No price yet
Carrot (chopped) (3 pieces)
≈ $3.29 MXN
Onion (chopped) (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Garlic (minced) (3 cloves)
≈ $0.99 MXN
Flour (3 tablespoons)
No price yet
Beef broth (2 cups)
No price yet
Tomato paste (1 tablespoon)
No price yet
Bay leaf (leaves) (2 pieces)
No price yet
Thyme (dried) (1 teaspoon)
No price yet
Mushrooms (quartered) (250 g)
$27.50 MXN
Butter (2 tablespoons)
≈ $7.44 MXN
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/2 teaspoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $362.85 MXN

≈ $60.48 MXN per serving

8 of 15 ingredients

priced

53%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Dutch oven
Cutting board
Knife
Tongs
Wooden spoon
Measuring cups
Measuring spoons

Steps

1. Brown the bacon and meat20 min
Cook the bacon in a cast-iron pot over medium heat until crispy; remove and set aside. Pat the beef cubes dry thoroughly, season with salt and pepper, and brown them in batches in the bacon fat until they are nicely browned—cooking in batches, rather than all at once, keeps the pot hot enough to sear the meat instead of steaming it. Remove and set aside.
2. Cook the vegetables6 min
Add the onion and carrots to the pot and cook until they begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Add flour and tomato paste2 min
Sprinkle the flour over the vegetables and mix well to coat them, then stir in the tomato paste. Cook for 2 minutes to remove the raw taste of the flour.
4. Add the wine and simmer140 min
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Add the beef broth, bay leaf, and thyme, and return the meat and bacon to the pot. Let it simmer gently, cover, reduce the heat, and cook undisturbed until the meat is very tender, between 2 and 2½ hours.
5. Add the mushrooms and finish15 min
Add the mushrooms and butter, and cook over low heat, uncovered, for 15 more minutes. Remove the bay leaf, taste, and adjust the salt and pepper before serving.