Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) Recipe
    Lost? Site Map

    Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

    Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon). Photo by BecR

    1/3 Photos of Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    1 hr

    24 hrs

    BecR's Note:

    Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my Hachis Parmentier - French Provencale Style Shepherd's Pie #355446.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
    2. 2
      Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
    3. 3
      Blot the beef and veggies dry with paper towels.
    4. 4
      Preheat oven to 325F/175°C.
    5. 5
      In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
    6. 6
      Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
    7. 7
      Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
    8. 8
      Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
    9. 9
      Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
    10. 10
      Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my Hachis Parmentier - French Provencale Style Shepherd's Pie.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 24, 2011


      Added 1lb of vegetables and 1 lb less of meat. Next time will stir the marinade during this process to get a more even distribution of the ingredients. I liked a lot but takes time.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

    Serving Size: 1 (520 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 677.7
    Calories from Fat 281
    Total Fat 31.3 g
    Saturated Fat 12.2 g
    Cholesterol 193.5 mg
    Sodium 521.4 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 3.0 g
    Sugars 5.4 g
    Protein 59.0 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes