---
title: "Mamie Toinette’s classic beef bourguignon"
description: "Fork-tender beef in a deep red-wine sauce made for long, relaxed meals."
canonical: "https://www.savoureux.fr/en/recipe/classic-beef-bourguignon"
last-updated: "2026-08-11T16:59:05.636Z"
---

# Mamie Toinette’s classic beef bourguignon

Fork-tender beef in a deep red-wine sauce made for long, relaxed meals.

- **Prep**: 35 min
- **Cook**: 185 min
- **Rest**: 15 min
- **Difficulty**: Intermediate
- **Serves**: 6 personnes

## Ingredients
- 1.2 kg Beef chuck
- 600 g Carrots
- 300 g Chestnut mushrooms
- 200 g Pearl onions
- 150 g Smoked bacon lardons
- 75 cl Burgundy red wine
- 25 cl Beef stock
- 2 cloves Garlic
- 1 Bouquet garni
- 2 tbsp Plain flour
- 1 tbsp Neutral oil

## Steps
1. **Cut and dry the beef** — Cut the beef into 4–5 cm cubes and pat every side dry. Peel the pearl onions and garlic, cut the carrots into 2 cm pieces and quarter the mushrooms. Wet meat will steam instead of browning. Season the beef with 1 teaspoon of salt and 1/4 teaspoon of pepper just before searing.
2. **Brown the bacon and beef** — Cook the lardons in the casserole for 4 minutes without added fat, then set them aside. Add 1 tablespoon of neutral oil and sear the beef in batches for 2–3 minutes on each of two sides. Keep the cubes in one layer and let the casserole regain its heat between batches. Set the beef aside with the lardons and keep the browned bits in the casserole.
3. **Prepare the wine sauce** — Lower to medium heat and cook the carrots and pearl onions for 5 minutes, then add the chopped garlic for 30 seconds. Stir in 2 tablespoons of flour for 1 minute, then add the wine and stock while scraping the base. Return the beef and lardons, add the bouquet garni, remaining salt and pepper; the liquid should almost cover the cubes. Wait for a gentle simmer before moving to the next step.
4. **Braise until tender** — Cover and simmer the beef over very low heat, stirring every 45 minutes. After 1 hour 55 minutes, quarter the mushrooms and brown them in a dry frying pan over medium-high heat for 6–8 minutes. Once the beef has simmered for 2 hours 5 minutes, stir in the browned mushrooms and simmer for 25 more minutes, for a total of 2 hours 30 minutes. Keep only a few small bubbles rising at a time; vigorous boiling will toughen the beef. After the full 2 hours 30 minutes of simmering, take the casserole off the heat and rest it, covered, for 15 minutes before serving.

## Nutrition (per serving)
- Calories: 540 kcal
- Protein: 49.7 g
- Carbohydrate: 10.8 g
- Sugar: 7.4 g
- Fat: 22.1 g
- Saturated fat: 7.7 g
- Fiber: 4.9 g
- Sodium: 1067 mg
---
Full recipe with photos: https://www.savoureux.fr/en/recipe/classic-beef-bourguignon