Beef Bourguignon – 210-Minute Recipe
A classic French beef bourguignon braised in Burgundy pinot noir with aromatic vegetables, finished with crispy bacon and fresh parsley. The slow simmer makes the beef cheeks melt‑in‑your‑mouth tender, perfect for a comforting dinner.
Recipe by Adam Byatt· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 7 1/10 oz bacon lardons
- 12 chestnut mushrooms
- 12 silverskin onions
- 2 beef cheeks
- 1 carrot
- 1 onion
- 1 celery
- 1 garlic
- 1 thyme
- flour
- 1 3/5 pt red wine
- 1 1/10 qt chicken stock
- 1 flat‑leaf parsley
- salt
- black pepper
- oil
Instructions
- 1Render the bacon lardons in a heavy braising pan over medium‑high heat until deeply browned and crisp, allowing the fat to melt out. If you have garlic skin or bacon skin, add it now and render together with the lardons.
- 2Using a slotted spoon, remove the bacon and set aside, keeping the rendered fat in the pan.
- 3Add the silverskin onions and chestnut mushrooms to the pan. Cook gently, stirring occasionally, until they are lightly coloured and the mushrooms release some of their moisture.
- 4Transfer the cooked mushrooms and onions to a bowl and set aside as garnish.
- 5Increase the heat to high. Season the beef cheeks with Maldon salt and freshly ground black pepper, then lightly dust them with flour, shaking off any excess.
- 6Sear the beef cheeks in batches, making sure each piece has space. Brown them on all sides to develop a deep brown crust, then remove and set aside with any juices that collect.
- 7Add the carrot, onion and celery to the pan. Increase the heat and sauté quickly, allowing the vegetables to colour without becoming fully cooked.
- 8Return the seared beef cheeks and any accumulated juices to the pan.
- 9Pour in the red wine (approximately 750 ml to 1 L). Bring to a rapid boil and reduce until the volume has decreased slightly, preserving some acidity; do not reduce to a syrup.
- 10Add the chicken stock (about 1 L) and stir. Reduce the heat to a gentle simmer, cover, and cook for 2 to 3 hours, or until the beef is fork‑tender.
- 11Stir the reserved mushrooms, onions, and bacon back into the pot. Add the chopped parsley, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Render bacon first
Render the bacon lardons and keep the rendered fat in the pan for sautéing the vegetables.
Flour dust beef before searing
Lightly dust the beef cheeks with flour before searing.
Reduce wine before adding stock
After adding the red wine, bring to a rapid boil and reduce slightly before pouring in the chicken stock.
Add mushrooms and bacon at the end
Stir the reserved mushrooms, onions, and bacon back into the pot just before serving to preserve their texture.
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Frequently asked questions
- How long does it take to make Beef Bourguignon?
- About 3 hours 30 minutes in total: 30 minutes of prep and 3 hours of cooking.
- How many servings does this Beef Bourguignon recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Beef Bourguignon recipe come from?
- It was shared by Adam Byatt on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.