The French Dish We’re Obsessed With

This tasty French boeuf bourguignon is loaded with vegetables and braised chunks of beef in a seasoned red wine beef broth, making it the ultimate gathering meal. I love everything about this hearty classic stew, and I know you will, too.

MY EQUIPMENT:
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→ Ingredients

For the Marinade:

• 3-pound chuck roast, cut into 2” cubes
• 1 peeled sliced large shallot
• 1 thickly sliced leek
• 2 roughly cut ribs of celery
• 2 roughly cut carrots
• 4 sprigs of fresh parsley
• 4 sprigs of fresh thyme
• 1 bay leaf
• 10 to 12 peppercorns
• 2 cloves
• 1 bottle of Pinot Noir
• 3 tablespoons Brandy, optional
• coarse salt to taste

For the Stew:

• 4 tablespoons avocado oil
• 3 tablespoons tomato paste
• 8 cups beef stock
• Leaf of 1 leek
• 8 sprigs of fresh rosemary
• 6-8 sprigs of fresh thyme
• 1 bay leaf
• 4 ounces pork belly, cut into ½” cubes
• 2 cups peeled pearl onions
• 1 pint button mushrooms, quartered
• 1 pint cremini mushrooms, quartered
• 6 peeled medium-sized carrots, cut into 2” long pieces
• 1/3 cup beurre manie recipe
• coarse salt and freshly cracked pepper to taste

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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[ChefBillyParisi]

Because I've gotten a few comments/questions regarding the Cotes Du Rhone in this video, I should have been more clear. Seriously, it's my fault. Yes, a wine from the Burgundy region is really a priority, given the name is beef Burgundy. However, the person who made this famous in the book Mastering the Art of French Cooking, Julia Child, says it should be made with a full-bodied young red wine and lists these options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti. My personal belief is that cooking doesn't need to be so prescriptive every single time. In fact, most classical dishes were based on what was available, in season, able to afford, and how to make it delicious. If anyone would be able to tell the grape used in this final presentation, you should immediately open a restaurant because you have an insane palate. I really do appreciate the kind words and support to this video. God bless.

[christianjambou]

Growing up in a very modest family in France. I never realized that we ate gourmet food on a daily basis...

[dponzi]

Ive been making Julia's recipe a couple times a year for about 20 years. Everyone loves it, including my brother who hates most everything. Someone once gave me a venison roast, and I made Bambi bourguignon:) It was fantastic.

[adrianaslund]

Once made this while completely wasted and following a recipe and was shocked by how well it turned out.

[riverrock]

Okay, I live in Alaska and spent $90 to make this stew today. I spent hours making this stew. Sadly, my meat was too fatty so I am cooling the stew on my back porch-in the freezing weather to solidify the fat and skim it off. I hope the stew can be salvaged. I decided to cook this before the holidays and I am glad I did as I would be very upset if I had to serve this to guests. I will let you know if it’s worth eating later today.

Update: fat solidified overnight and I skimmed it off with a fine mesh shimmer. Worked like magic and the stew flavor fabulous. Looking back, I think I rushed the draining of fat off the pork belly. Lesson learned the hard way. My thanks to all of you who left helpful comments.

[TheClBlues]

Hi Chef ! Here in the south of France we usually add some quarters of unpeeled orange to the marinade, those quarter won't be cooked later, you will drop them off when getting marinade out of the fridge. Alain Ducasse (⭐⭐⭐) is also doing so… 😜

[jreese]

My Lord, this looks good. Why did I watch this late at night?

[artemisxw]

After moving out of home this was one of the first dishes I learned to make. A lot of steps but it was well worth it. It was also the dish I made for my then boyfriend and now husband, I swear it stole his heart.

[mtkoslowski]

This is clearly the most unctuous meal, the preparation of which I have ever watched. I am drooling…

[TrevorAnthonyBand]

I didn't have any beef or mushrooms. Yesterday, I had just seasoned a batch of chicken thighs for baking. Then your video popped in my feed. YIKES. Grabbed the thighs, chopped the veggies, poured the wine and placed in the refrigerator for overnight marinating. Today, Sunday, I TOTALLY used your video/recipe as the base for my Sunday afternoon chicken dinner. Mashed up some lovely locally-grown potatoes (we're in Connecticut), and WOW WOW WOW WOW. And, BONUS: we had a baguette in the house for when we came back for seconds later in the day. WOW and, yes, WOW. THANK YOU!!!

[darkoresnik]

I just made this. My kitchen looked like a hurricane had struck, but it was worth it. This is really a 2 day recipe, especially if you make beef broth and marinade. Yes this recipe really does benefit from an entire bottle of wine. The sauce turned out fantastic. This dish is definitely one that i need ro practice to get proficient at. It isn't one you can just decide to do at rhe last minute, but tyou will be rewarded for your efforts.

[SistaChic]

It's one of my favorite stews. I've never served it without people telling me how excellent it is. I have been using Julia's recipe but I'll give this one a try. The only thing missing is a batch of crusty rolls. TFS!

[MRCi]

Boeuf Bourgignon is an absolute nuclear bomb of flavor, it's the perfect comfort dish. Savory, fatty, juicy, warm, filling mass pleaser. The best thing France has ever done.

[victoria]

Made this for Christmas dinner. It was outstanding. Followed recipe exactly except used Extra thick sliced bacon and a Pinot from CA. Couldn’t have turned out better!

[sonnicman]

I just made this, and it was awesome. I did the whole nine yards! I made it with the pasta AND the baby potatoes, and then I sopped up the sauce with a baguette.

[mcmdrpiffle]

Speechless ! ! I cook. It's what I do.
I just this evening found your site.

For any other recipe, I'd have something to add...

For YOUR Boeuf Bourguignon, I've nothing to add. Nothing.
Perfection !

Know That. This is perfection.

[kentfritzel]

I made this with the foundation of your beef bone broth (42 hour simmer!) and it was outrageously awesome. So Decadent and the lemon at the end is truly inspired. Thank you, Chef... this expanded my skills a lot and was ambrosia to eat.

[JuanRodriguez-kxse]

I cooked a “killer” version of this through a cookbook years ago, and yes, the neighbours do notice that gorgeous smell! I can imagine this particular recipe “a tad superior!!!”

[Osk]

I made this yesterday for four people for New Year's Eve and it was by far the most delicious dish I've ever managed to cook. Absolutely amazing, especially mopping up the sauce with some crusty bread.

[XEEEEM]

I cooked this for my friend and they wouldn’t leave afterward…. I have a wife now.