Paul Bocuse’s Boeuf Bourguignon
2019-05-31



- This Recipe
- Chef: Paul Bocuse
- Cuisine: French Cuisine
- Course: Main Dish, Meat Stew, Meat
- Difficulty: Intermediate
- Category: Course
- Servings: 8
- Preparation Time: 30 Minutes
- Cooking Time: 3 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Friday May 31, 2019
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,
- Print This Recipe
-
   Print

Paul Bocuse’s Boeuf Bourguignon Don't forget to share your photos once you tried this recipe! HERE |

About this recipeIf you visited France, you must have tasted Boeuf Bourguignon in restaurants : that's a favorite dish among French people and tourists |
![]() |
A beef stew marinated with herbs, vegetables and red wine which makes it delicious, intense and unique |
![]() |
I tried multiple recipes, and as often, Chef Paul Bocuse's recipe is one of the best |
![]() |
![]() | Source of the recipeA recipe from the book "Paul Bocuse: The Complete Recipes".To purchase online, see HERE |
Modifications to the original recipeI modified a few things...
|
Ingredients
For 6 servings1 ½lbs Beef (700 grams)4.5 Shallots3 Tablespoons Butter (45 grams)½ Cup Bacon (93.7 grams)3 Carrots1 ½ Celery Stalks¾ Sprig Thyme¾ Laurel (Bay) leaf3 Parsley Sprigs7.5 Peppercorns1 pinch of Salt¾ tablespoon of Flour¾ tablespoon of Tomato Paste3 ¼ Cups Red Wine (0.75 Liter)3 ⅓ Cups Water (0.75 Liter)3 Tablespoons Cognac or Brandy (45 grams)3 Garlic Cloves¾ Orange Peelsome Button Mushrooms |
For 4 servings1 lbs 2 oz Beef (500 grams)3 Shallots2 Tablespoons Butter (30 grams)⅓ Cup Bacon (62.5 grams)2 Carrots1 Celery Stalk½ Sprig Thyme½ Laurel (Bay) leaf2 Parsley Sprigs5 Peppercorns1 pinch of Salt½ tablespoon of Flour½ tablespoon of Tomato Paste2 Cups Red Wine (0.5 Liter)2 ¼ Cups Water (0.5 Liter)2 Tablespoons Cognac or Brandy (30 grams)2 Garlic Cloves½ Orange Peelsome Button Mushrooms |
You will need...
Steps
Also, you need to serve a meat that is "falling off the bones" (even if there is no bone !) : What I mean is that the meat must be so tender that you don't need a knife to cut it : it almost melts in our mouth. To get this, you will need to cook for a long time, on a very low heat. You will also need to be patient, and to not eat the dish after cooking, Instead, you will need to refrigerate a few hours, then cook again, then refrigerate, then finally cook : that way, the tastes develop, and the meat becomes even more tender : While it seats in the fridge, the wine sauce continues to "break" the tissues of the meat. |
8. Peel the
9. Wash the
10. Add to the cast-iron pot (Dutch Oven)
Carrots
(4) and cut them into sticks of 2" (or 5 cm)9. Wash the
Celery Stalks
(2), remove the outer fibers10. Add to the cast-iron pot (Dutch Oven)
20. Add the
21.
For your information... some chefs like Thomas Keller recommend to boil the wine in a saucepan before adding it to the pot (to make it less tanic)
Red Wine
(4 ¼ Cups or 1 Liter) and theWater
(2 ¼ Cups or ½ Liter) little by little21.

Cooling down |
30. After the long cooking, remove the pot from the stove and let it cool at room temperature for
31.
Place in the fridge
2 hours
31.

overnight
The next day |
The result and the pix
Readers' Photos
timpla

“Beef Cheeks Cognac Bread Dumplings“

FX (François-xavier) answers :
“Congrats, looks really good and juicy !“
Share Your Photos
Cooking with the same Chef ?
All recipes of Paul Bocuse |
Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes" |
Cooking with the same ingredients ?
What else to cook with Beef |
What else to cook with Carrots |
What else to cook with Celery |
What else to cook with Mushrooms |
What else to cook with Cognac |
What else to cook with Tomato paste |
What else to cook with Diced bacon |
What else to cook with Laurel (bay) leaves |
What else to cook with Parsley |
What else to cook with Red wine |
What else to cook with Orange zests |
Recipes...
Jamie Oliver’s Indian Butter Chicken

Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

Julia Child’s French Escargots

Lenôtre’s Raisins Grand Marnier Bread

Philippe Urraca’s French Brioche

The Apricot Mousse Cakes

Pierre Hermé’s Vanilla Crème Brûlée

Christophe Felder’s Strawberry Tiramisu

Barbecue Pork Ribs, Highland Park style

Pierre Hermé’s Pistachio Ice Cream

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Salmon Lobster Wellington Recipe

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Cyril Hitz’s French Fougasse Bread

Rabbit Stew, a French delicacy

Jacquy Pfeiffer’s French Gingerbread

Michalak’s Gianduja (Italian hazelnut paste)

Julia Child’s Sautéed Mushrooms in Madeira Sauce

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Stéphane Tréand’s Olive Oil Ice Cream

French Mango Coconut Charlotte

Julia Child’s Leek Quiche (“flamiche”)

French Fish Bouillabaisse (Stew)

Other Blogs...
Erren's Kitchen
Homemade Alfredo Sauce
The Barbecue Bible
How Honey Can Help You Be A Better Barbecuer
White on rice couple
Onward 2021: Plentiful Citrus And Missing Sierra
MJ's Kitchen
A Spicy Chicken Vegetable Soup
Comments for This Recipe