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Beef Bourguignon


2 pounds (900g) beef chuck, cut into 3 or 4-inch cubes
1 bottle (750ml) red wine (preferably Burgundy)
3 tablespoons olive oil
4 slices bacon, chopped
1 large onion, diced
2 carrots, sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon thyme
2 bay leaves
Salt and pepper to taste
1 pound (450g) mushrooms, quartered


Marinate beef cubes in red wine for at least 4 hours or overnight in the refrigerator.
Set oven to 90°c.
Remove beef from marinade, pat dry, and reserve the wine.
In a large oven-safe pot, heat olive oil over medium-high heat. Add bacon and cook until crisp. Remove bacon and set aside.
Sear the beef cubes ,seasoning with salt and pepper. Remove beef and set aside.
In the same pot, sauté onions, carrots, and garlic until softened.
Sprinkle flour over vegetables, stirring to coat. Cook for 2 minutes.
Pour in the reserved wine, beef broth, and add tomato paste. Stir to combine. Add thyme and bay leaves.
Put the Beef and its stock from the pot to the food pan cover with foil. Put in the oven with the temperature of 95°c for 10-12 hours slow cooking
After the beef is done, sauteed the mushroom.
Add sautéed mushrooms to the beef, stirring gently.
Make a sauce from its stock by reducing the stock until attain the perfect sauce consistency or add some xantham gum or corn starch.

Enjoy your Michelin-inspired Beef Bourguignon!

Serving/Nutritional Facts

Calories: ~550 kcal
Protein: ~40g
Carbohydrates: ~15g
Fat: ~35g
Fiber: ~3g
Sodium: ~800mg

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Approximately 30 minutes (including marination time).

Cooking Time: About 2.5 to 3 hours (oven-braising time)(If high temperature and fast cooking)

Total Time: Approximately 3.5 hours.
Note: These times are estimates and may vary based on individual cooking methods and equipment.

Mastering the Art of Michelin-Inspired Beef Bourguignon
Indulge in the sublime richness and depth of flavors with the Michelin-inspired Beef Bourguignon, a classic French dish that transcends ordinary dining experiences. In this culinary journey, we’ll explore the art of crafting this masterpiece, unlocking its secrets, and savoring the exquisite taste that has earned it a place in the echelons of gastronomic excellence.

Origin and Significance:
Beef Bourguignon, also known as “Boeuf Bourguignon” in French, hails from the Burgundy region, where red wine flows as abundantly as the culinary traditions. Originally a humble peasant dish, it has evolved into a culinary icon celebrated worldwide for its hearty nature and complex flavors.

The Foundation: Quality Ingredients:
At the heart of this culinary masterpiece lies the choice of ingredients. Opt for high-quality beef chuck, marinated in a robust Burgundy wine, allowing the meat to absorb the essence of the vineyards. The wine not only imparts a distinctive flavor but also tenderizes the beef, creating a melt-in-your-mouth experience.

Crafting the Symphony of Flavors:
A symphony of flavors unfolds in the pot, starting with the sizzling bacon. This savory foundation enhances the dish’s depth, infusing it with a smoky aroma. As the beef cubes brown in the rendered fat, a caramelized crust forms, sealing in the succulence.

The Holy Trinity: Onion, Carrots, and Garlic:
The aromatic trio of onions, carrots, and garlic follows, their marriage of flavors creating a savory base. Diced onions release their sweetness, while carrots contribute a subtle earthiness. Garlic, minced to perfection, introduces a hint of warmth that harmonizes with the other ingredients.

The Flour Alchemy:
A dusting of all-purpose flour is the secret alchemy that transforms the broth. This technique not only thickens the sauce but also adds a velvety texture, elevating the dish’s luxurious appeal. The flour-coated vegetables create a savory roux, becoming the canvas upon which the flavors will weave their magic.

Liquid Gold: Red Wine and Beef Broth:
Pour in the reserved red wine, a soul-stirring elixir that imparts a robust undertone to the dish. Choose a quality Burgundy wine for authenticity. Accompanied by beef broth, this liquid gold forms the essence of the Bourguignon, creating a luscious sauce that bathes the ingredients in a symphony of flavors.

Tomato Paste: The Unsung Hero:
A tablespoon of tomato paste adds a subtle acidity, balancing the richness of the wine and beef. This unsung hero complements the dish, contributing a nuanced depth that lingers on the palate.

Herbs and Aromatics: Thyme and Bay Leaves:
No culinary masterpiece is complete without the magic of herbs. A teaspoon of thyme and a couple of bay leaves infuse the dish with earthy, herbaceous notes. As the pot simmers, these botanical elements mingle with the other ingredients, creating a fragrant bouquet that captivates the senses.

The Slow Dance: Oven-Braising to Perfection:
Cover the pot and let the flavors meld in a slow dance in the oven at 325°F (163°C). This methodical cooking process allows the beef to tenderize gradually, achieving a fork-tender consistency. The patience invested in this step is rewarded with a dish that transcends mere sustenance.

Mushrooms: A Final Flourish:
The climax of this culinary saga involves sautéed mushrooms, added just before the final curtain call. Their golden-brown perfection introduces a textural contrast and an umami richness that elevates the dish to its zenith. This final flourish is akin to the crescendo in a symphony, leaving an indelible mark on the taste buds.

Seasoning and Garnish: A Culinary Finale:
Before presenting this culinary masterpiece, the finishing touches involve a judicious seasoning with salt and pepper. These elements are not just seasoning; they are the conductors of the flavor orchestra, ensuring a harmonious balance. A sprinkle of fresh parsley adds a vibrant, herbal note, completing the visual and gastronomic spectacle.

Serving Suggestions:
Beef Bourguignon is a dish that beckons to be savored slowly, allowing its layers of flavor to unfold with each bite. Traditionally served over a bed of buttery mashed potatoes or a mound of velvety egg noodles, it’s a celebration of comfort and sophistication on one plate.
Mastering the art of Michelin-inspired Beef Bourguignon is a culinary triumph that invites both home cooks and seasoned chefs to partake in its splendor. From the choice of ingredients to the meticulous cooking process, every element contributes to the creation of a dish that transcends the ordinary, earning its place among the culinary elite. As you embark on this gastronomic journey, savor each moment and relish the symphony of flavors that is Beef Bourguignon. Bon appétit!

Indulging in the timeless elegance of Beef Bourguignon is akin to embarking on a culinary journey through the rich tapestry of French gastronomy. This iconic dish, with its roots deeply embedded in the Burgundy region, is a celebration of flavors that have stood the test of time. In this exploration, we delve into the history and background of Beef Bourguignon, accompanied by invaluable tips and tricks to elevate your cooking experience.

History and Background:
Beef Bourguignon, affectionately known as “Boeuf Bourguignon” in French, has humble origins dating back to the rustic kitchens of Burgundy, France. Historically a peasant dish, it was crafted as a means of transforming tougher cuts of beef into a culinary masterpiece, showcasing the resourcefulness of French cooks.

The dish gained widespread acclaim when renowned chef Auguste Escoffier included a refined version in his seminal cookbook, elevating it to the status of a classic French dish. Over the years, Beef Bourguignon has transcended its origins, finding its place in both home kitchens and fine dining establishments worldwide.

Key Ingredients and Their Significance:
At the heart of Beef Bourguignon lies a carefully curated selection of ingredients, each contributing to the dish’s symphony of flavors. The marriage of beef chuck and Burgundy wine is a union that defines the essence of this dish. The wine, with its robust character, not only imparts a unique flavor but also acts as a tenderizing agent, transforming the meat into a succulent delight.

Bacon, with its smoky richness, adds a layer of depth to the dish, while the trio of onions, carrots, and garlic forms the aromatic foundation. These ingredients work in harmony, creating a savory base that serves as a canvas for the ensuing culinary masterpiece.

Tips and Tricks for Perfect Beef Bourguignon:

Choose Quality Ingredients:
Opt for high-quality beef chuck and a good Burgundy wine. The quality of these primary ingredients greatly influences the final outcome.

Marination Magic:
Allow the beef to marinate in the red wine for at least 4 hours, or ideally overnight. This imparts a deep flavor to the meat and contributes to its tenderness.

Sear to Seal Flavor:
Searing the beef cubes is a crucial step. This creates a caramelized crust that locks in the juices, enhancing the overall flavor and texture of the dish.

Mindful Vegetable Preparation:
Pay attention to the size and cut of vegetables. Diced onions, sliced carrots, and minced garlic should be uniform to ensure even cooking and a harmonious blend of flavors.

Flour for Texture:
The addition of all-purpose flour not only thickens the sauce but also contributes to the velvety texture of the final dish. Dust the vegetables with flour for an added layer of richness.

Choose the Right Wine:
Opt for a good Burgundy wine for authenticity. The wine should complement the dish without overpowering it, striking a perfect balance in the flavor profile.

Low and Slow Braising:
The key to achieving fork-tender beef is the slow oven-braising process. Allow the dish to simmer gently, letting the flavors meld over time for an exquisite outcome.

Mushrooms at the End:
Add sautéed mushrooms towards the end of the cooking process to preserve their texture and infuse the dish with a final burst of flavor.

Seasoning Finesse:
Season judiciously. Taste the dish before serving and adjust the salt and pepper to achieve a perfectly balanced flavor.

Beef Bourguignon, with its storied history and meticulous preparation, is more than a dish – it’s a culinary symphony that captivates the senses. By understanding its roots, embracing quality ingredients, and incorporating expert tips and tricks, you can embark on a journey to master this timeless French classic. Whether for a cozy family dinner or an elegant celebration, Beef Bourguignon remains an enduring testament to the artistry of French cuisine. Bon appétit!


“Harmony in a Pot: The Culinary Tale of Madame Margaux’s Secret Beef Bourguignon”

Once upon a time in a quaint village nestled in the heart of Burgundy, there lived a mysterious culinary artist named Madame Margaux. Renowned for her enchanting creations, Madame Margaux was particularly known for her secret recipe — a Beef Bourguignon that whispered promises of unparalleled flavor and culinary ecstasy.

Madame Margaux’s kitchen, a haven of aromatic wonders, was filled with the tantalizing scents of herbs, spices, and the rich undertones of red wine. Her Beef Bourguignon was a legend, a dish that carried the stories of generations within its savory depths.

The tale of Madame Margaux’s Beef Bourguignon began with the harvest season. As the villagers gathered in the vineyards to pluck the ripest grapes, Madame Margaux would embark on her own pilgrimage, selecting the finest beef chuck from the local butcher. The magic, however, unfolded in her choice of Burgundy wine — a bottle that held the essence of the terroir, a secret elixir whispered to her by the vines themselves.

In the solitude of her rustic kitchen, Madame Margaux would begin the alchemical dance. The beef, bathed in the ruby embrace of the Burgundy wine, marinated in anticipation of the symphony that awaited. The aromatic trio of onions, carrots, and garlic, chosen with meticulous care, lent their harmonious notes to the creation.

As Madame Margaux skillfully seared the beef cubes, a transformation occurred. The sizzle of the meat meeting the hot pan echoed through the kitchen, a prelude to the culinary crescendo that awaited. The caramelized crust formed on the beef, sealing in the promises of tenderness and flavor.

With a sprinkle of flour, Madame Margaux orchestrated the texture of her masterpiece. The flour danced with the wine-infused broth, creating a velvety sauce that clung to the vegetables and meat in a culinary embrace. Every movement in her kitchen was deliberate, every ingredient added with a knowing smile, as if sharing a secret with her loyal creation.

The slow, gentle simmering in the oven was the moment of communion between Madame Margaux and her Beef Bourguignon. The rich aroma wafting through the village drew neighbors to her doorstep, their curiosity piqued by the enchanting scent that transcended mere cooking.

Just before the grand finale, Madame Margaux would sauté mushrooms with a touch of magic. These mushrooms, golden and fragrant, were the final dancers in her culinary ballet. With a flourish, she added them to the pot, infusing the dish with their earthy essence.

As the village clock struck the hour, Madame Margaux would unveil her masterpiece. The pot, now brimming with the symphony of flavors, held the secrets of Burgundy within its savory depths. The villagers, drawn by the irresistible aroma, gathered in Madame Margaux’s kitchen to partake in the feast.

With each bite, the villagers discovered a world of flavors that transcended time and tradition. Madame Margaux’s Beef Bourguignon was not merely a dish; it was a tale told through taste, a journey through the vineyards of Burgundy, and a celebration of culinary artistry.

And so, in that quaint village in Burgundy, Madame Margaux’s secret Beef Bourguignon became a legend, passed down from one generation to the next. The tale of this culinary masterpiece lived on, whispered in the rustle of vine leaves and carried by the winds of flavor that graced the village with each harvest season.