Boeuf Bourguignon

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New Year’s Eve is probably the most wonderful time of the year with fiery fireworks saying goodbye to the old and welcome to the new year. In the kitchen, we also have a very exciting, heating night as well. It was the mix of the non-stopping sound of the ticket printer, the loud call “order in!” of the head chef, the dancing fire on the stove, and the cooks together singing “Yes Chef!!!” Our passion seemed to burn brighter than the fireworks that night. We were exhausted, but we were proud of what we achieved that night. Pushed to the limit, but we finished strong – a perfect service.

The day after, all I wanted to do were staying home, spending time with Jenny, calling our parents and making heartwarming stew. For me, there is nothing heartier than a pot of Boeuf Bourguignon (Beef stew in red wine) – a French classic dish. This dish is a delicacy and the flavour is really out of this world. Join me in the kitchen today and let’s cook this delicious dish.


Boeuf Bourguignon

Serving 2-4 people

Prep time Cook time
20 mins 2 hours


Beef chucks 1kg
Carrot 1
Onion 1
Button mushroom 150g
Garlic 1 whole
Thyme 5g
Bay leave 1
Bacon 200g
Beef stock 250ml
Red wine 500ml
Butter 25g
Tomato paste 50g


1. Peel and cut carrot a bit chunky. Peel and cut onion into small dice. Halve the whole garlic, then set everything aside.

2. Cut the beef chucks into large cubes, you do not want it too small, as it will dry out very quick. But not too big as well or it will take even longer time to be tender. Then season with salt and pepper.

3. Place a pan over high heat. When the pan is hot enough, add a bit of oil, then add in the beef cubes. You will want to get nice colour on each side of the meat, so do not over crowded the pan, or it will only steam the meat. You can do patch by patch. When the meat is seared, place them in a pot or a dutch oven.

4. In the same pan, add some more oil if needed. Then add the carrot, onion, and garlic. Add the tomato paste and stir into the vegetable. You want to get some colour on the vegetable as well.

5. When the vegetable is abit caramelized, add the red wine to deglaze the pan. Bring the wine up to the boil then transfer everything into the pot or dutch oven that you have the meat in.

6. Place the pot/dutch oven over high heat. Bring to the boil, then add the beef stock. thyme, bay leaves and 100g of bacon. Cover with the lid and turn the heat down, keep it simmer for 2 hours or until the meat is tender. Check the seasonning, add some salt if needed, but do not add to much, since the sauce will be reduce.

7. While waiting for the Boeuf Bourguignon being cooked, we can make our side dish or topping. Cut the button mushroom into quarters, cut the rest of the bacon into small pieces.

8. Place a pan over medium high heat. Add the bacon straight away, while the pan is cold. This will render out the bacon fat and make it very crispy. When the bacon is crispy, add the mushroom. Saute the mushroom until it got nice colour, season with salt and pepper. Then set aside.

9. After 2 hours, Check your Boeuf Bourguignon if it is done! Stir in the butter to give extra richness. Enjoy it with the saute mushroom and crispy bacon. A side of crispy pan-fry potatoes is a great combination.