Boeuf Bourguignon

A well-known classic French beef stew.

Serves: 8Hands-on: 35 minutesTotal: 3 hours 35 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. stewing beef, cut into 1⁄2-inch cubes
  • Salt and pepper, to taste
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 3 medium onions, peeled and quartered
  • 2 cups red wine
  • 3⁄4 lb. carrots, peeled and sliced
  • 3⁄4 lb. white mushrooms
  • 1 bunch fresh rosemary, chopped
  • 1 bunch fresh thyme, chopped
  • Water, as needed
  • 2 Tbsp. fresh parsley, chopped


  • Season the beef with the salt and pepper.
  • Add the olive oil to a large frying pan over medium heat. Place the beef in the pan and brown on the outside. Add the garlic and onions and cook until tender, about 3 to 5 minutes. Add the red wine, bring it to a boil, and then simmer.
  • Add the carrots, mushrooms, and herbs, except parsley, to the pan. Add two cups of water if you want a thinner stew and to keep the stew’s sauce from cooking down. Cook for 3 hours, stirring occasionally. Garnish with fresh parsley.