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Paul Bocuse’s Boeuf Bourguignon


   La version Française se trouve ICI
Paul Bocuse’s Boeuf Bourguignon 

Don't forget to share your photos once you tried this recipe! HERE 

About this recipe

If you visited France, you must have tasted Boeuf Bourguignon in restaurants : that's a favorite dish among French people and tourists

Beek Bourguignon


A beef stew marinated with herbs, vegetables and red wine which makes it delicious, intense and unique

Beek Bourguignon


I tried multiple recipes, and as often, Chef Paul Bocuse's recipe is one of the best

Beek Bourguignon


I also give you a bunch of helpful advice... that I understood over the years to perfect this French dish. A way to remember my native country, when I feel a bit lost and too far away from France, in Los Angeles, my new home...

Beek Bourguignon

Beek Bourguignon

Source of the recipe

A recipe from the book "Paul Bocuse: The Complete Recipes".

To purchase online, see HERE

Beek Bourguignon

The recipe is on page 258


Modifications to the original recipe

I modified a few things...
  • In his recipe, Paul Bocuse uses

    pearl onions

    , which I don't like... I use instead


  • I added

    Cognac or Brandy

    (¼ Cup or 60 g)
  • I also added

    Orange Peel

    (1), something that modern chefs add in their boeuf bourguignon...
  • I also added

    Button Mushrooms




Beek Bourguignon

For 8 servings

2 ¼ lbs Beef (1 kilogram)

6 Shallots

¼ Cup Butter (60 grams)

⅔ Cup Bacon (125 grams)

4 Carrots

2 Celery Stalks

1 Sprig Thyme

1 Laurel (Bay) leaf

4 Parsley Sprigs

10 Peppercorns

1 pinch of Salt

1 tablespoon of Flour

1 tablespoon of Tomato Paste

4 ¼ Cups Red Wine (1 Liter)

2 ¼ Cups Water (0.5 Liter)

¼ Cup Cognac or Brandy (60 grams)

4 Garlic Cloves

1 Orange Peel

some Button Mushrooms


For 6 servings

1 ½lbs Beef (700 grams)

4.5 Shallots

3 Tablespoons Butter (45 grams)

½ Cup Bacon (93.7 grams)

3 Carrots

1 ½ Celery Stalks

¾ Sprig Thyme

¾ Laurel (Bay) leaf

3 Parsley Sprigs

7.5 Peppercorns

1 pinch of Salt

¾ tablespoon of Flour

¾ tablespoon of Tomato Paste

3 ¼ Cups Red Wine (0.75 Liter)

3 ⅓ Cups Water (0.75 Liter)

3 Tablespoons Cognac or Brandy (45 grams)

3 Garlic Cloves

¾ Orange Peel

some Button Mushrooms


For 4 servings

1 lbs 2 oz Beef (500 grams)

3 Shallots

2 Tablespoons Butter (30 grams)

⅓ Cup Bacon (62.5 grams)

2 Carrots

1 Celery Stalk

½ Sprig Thyme

½ Laurel (Bay) leaf

2 Parsley Sprigs

5 Peppercorns

1 pinch of Salt

½ tablespoon of Flour

½ tablespoon of Tomato Paste

2 Cups Red Wine (0.5 Liter)

2 ¼ Cups Water (0.5 Liter)

2 Tablespoons Cognac or Brandy (30 grams)

2 Garlic Cloves

½ Orange Peel

some Button Mushrooms


You will need...


Beek Bourguignon

How to master the best Burgundy Beef

To get the best Boeuf Bourguignon, you need to serve something very tasty, with balanced tastes between the wine, the meat and the vegetables. The balance is hard to master, but if you follow the recipe, you will get it. You will need of course a premium quality meat : French chefs recommend "gîte à la noix, macreuse, ou paleron" : Thick Flank, Shoulder. Do not get stingy on the price of the meat !


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.

1. As I told you earlier, I use


(6), whereas Bocuse uses 12 pearl onions

2. Peel and dice the


Beek BourguignonBeek Bourguignon

3.  Melt the


(¼ Cup or 60 g) in a cast-iron pot (Dutch Oven)

4. Cook the


(6) over moderate hear

5. Add the


(⅔ Cup or 125 g) and cook

3 minutes

Beek BourguignonBeek BourguignonBeek Bourguignon

6. Salt and pepper the


7.  add the meat, and brown over high heat on all sides
Beek BourguignonBeek Bourguignon

8. Peel the


(4) and cut them into sticks of 2" (or 5 cm)

9. Wash the

Celery Stalks

(2), remove the outer fibers

10. Add to the cast-iron pot (Dutch Oven)
Beek BourguignonBeek Bourguignon

11. In a spice bag, insert the

Sprig Thyme

(1), the

Laurel (Bay) leaf

(1), the

Parsley Sprigs

(4), the


(10), and seal the bag

12. Add to the cast-iron pot (Dutch Oven)

13. Add the


(1 pinch)

14. Reduce the heat so that everything simmers gently

15.  Simmer for about

30 minutes

Beek BourguignonBeek BourguignonBeek BourguignonBeek Bourguignon

16. Lift the


(2 ¼ lbs or 1 kg) out of the pot, and set aside

17. Sift


(1 tablespoon) in the cast-iron pot (Dutch Oven)

18. Stir in the

Tomato Paste

(1 tablespoon)

19. Keep stirring
Beek BourguignonBeek BourguignonBeek Bourguignon

20. Add the

Red Wine

(4 ¼ Cups or 1 Liter) and the


(2 ¼ Cups or ½ Liter) little by little

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)
Beek BourguignonBeek Bourguignon

22. Pour in the

Cognac or Brandy

(¼ Cup or 60 g)

23. Crush the

Garlic Cloves

(4) and add

24. Add in the

Orange Peel


25. Cook until its starts boiling

26. Return the meat to the pot

27.  Simmer,

on low heat

, for

2 hours 30 minutes

Beek BourguignonBeek BourguignonBeek Bourguignon

28.  Do not cook on high heat !!! You need to lower the heat and let it cook a long time...

29. If you see too many big "bubbles", it means you need to lower the heat
Beek BourguignonBeek Bourguignon

Cooling down

30. After the long cooking, remove the pot from the stove and let it cool at room temperature for

2 hours

31.  Place in the fridge


Beek BourguignonBeek Bourguignon

The next day

32. The next day, you may scoop out the fat that is now solid and on top of the pot. You can discard all this solidified fat
Beek BourguignonBeek BourguignonBeek Bourguignon

33.  Cook on low heat for

1 hour

34. Add Salt and Pepper if necessary
Beek BourguignonBeek Bourguignon

35. You may cook the

Button Mushrooms

(some Button Mushrooms) (cut in half) in a bit of butter

36. Serve the meat with juice and the

Button Mushrooms

(some Button Mushrooms)
Beek Bourguignon


A splendid dish !

Beek Bourguignon


The meat melts ! You will love this French dish !

Beek Bourguignon


The other recipe of Meat Stews

Rabbit Stew, a French delicacy


The result and the pix

Readers' Photos

“Beef Cheeks Cognac Bread Dumplings“

FX (François-xavier) answers :
“Congrats, looks really good and juicy !“

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Click HERE 

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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"

To purchase the book online, see HERE

Cooking with the same ingredients ?

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What else to cook with Cognac

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What else to cook with Diced bacon

What else to cook with Laurel (bay) leaves

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor


Apple syrup





, Avocado,



Basque sauce

, Beef,

Beef stock


Bordelaise sauce


Brown sauce


Brown sugar




Candied orange



, Carrots,




, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder



, Chocolate,


, Cilantro, Cinnamon,



Coca cola

, Cocoa Powder,



Coconut mousse






Coriander powder






Cream of Tartar


Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper






Fermented milk






Fish stock


Fish stock

, Garlic,

Garlic powder


Genoa bread



, Ginger, Glucose,

Glucose powder


Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,



Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream


Ice cream stabilizer


Icing fondant


Inverted sugar




Italian meringue




Kirsch liquor

, Ladyfingers,




, Laurel (bay) leaves,




, Lemon juice, Lemon zests, Lime,










, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,



Mousseline cream



, Mushrooms, Neutral gel,

Nuoc mam fish stock




Olive oil



, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,



Pastry dough




Pearl sugar



, Pistachio paste, Pistachios,

Poached eggs




Port wine


Potato starch




Powdered anis

, Puff dough,

Puff pastry paring







, Raspberries,

Raspberry jam

, Red wine, Rhubarb,



Rice vinegar






Rye flour

, Sablée Dough, Saffron,



Salted butter




Sesame oil


Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves


Split peas

, Strawberries,

Strawberry jam


Sweetened condensed milk




Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean


Tuna fish



, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)


Velvet spray


Wafer paper

, Whipping cream,


, White chocolate,

White wine


Whole flour


Worcestershire sauce