Boeuf Bourguignon recipe, a classic from the Burgundy region of France. This recipe is 2 in 1! Enjoy Boeuf Bourguignon and with any leftovers, prepare gorgeous, golden hand pies to be eaten at another time.
Boeuf Bourguignon is an iconic French dish; this slow cooked, time honored recipe, clearly represents French country cooking at its best. Julia Child introduced us to Boeuf Bourguignon on the first episode of The French Chef, her PBS series, now almost 60 years ago.
For many Americans, this dish represented their first view of French food.
Boeuf Bourguignon originates from one of the most charming areas of France, Burgundy.
Burgundy has a rich culinary heritage that can only be matched by the elegant favor filled wines from the region.
Burgundy abounds with Pinot Noir grapes, tiny villages and sprawling Chateau vineyards; and the residents know how to turn these grapes into some of the most sought-after wines in the world.
That’s why I am partnering, once again, with my friends at Chateau de Pommard for a cooking class and tasting that will delight your taste buds.
I can’t take you to see the thriving vines of this regions right now but I can bring a bit of its flavor and elegance to your home.
JOIN ME FOR A Date Night!
Cook with Lorie Fangio & Taste with Chateau de Pommard!
Wednesday, February, 3rd 6:30-8:30- A virtual event.
Warm up this winter with some of your favorite Burgundy wines, paired with a flavor filled menu.
Want to taste wine real time? Don’t delay, wine orders must be placed by January 18th for delivery in time for this amazing event.
Event Price $59.00
Boeuf Bourguignon recipe, a classic from the Burgundy Region of France can be made into these golden brown pouches of goodness! Enjoy!
Boeuf Bourguignon Hand Pies
2 tablespoon olive oil
2 Pounds Beef chuck, cut into 1-inch cubes and patted dry
½ cup flour
3 cups red wine
6 strips bacon cut into lardons
4 carrots, peeled and chopped into ¼ inch coins
2 ribs celery minced
1 large onion diced
3 cloves garlic
2 bay leaves
1 buddle fresh thyme
3 tablespoons tomato paste
2 cups button mushrooms, sliced
3 cups beef broth
Salt and pepper to taste
For Hand Pies
1 box puff pastry
Preheat oven to 350 degrees. In a heavy stock pot heat olive oil. Salt and pepper beef and toss in flour. Brown meat being careful not to crowd the pan, work in batches removing meat as it is browned. When beef is done, cook bacon in the same pan just until it begins to render some fat. Add 1 cup of red wine and deglaze pan. Next add the remaining wine, carrots, onions, celery, garlic, tomato paste and bay and thyme. Cook until wine has reduced in half about 10 minutes. Add beef back to pot, cover with beef stock and bring to a boil. Cover pot and place in center of oven and cook for 1 ½ hours. Remove from oven and add mushrooms, cook on the stove-top set to medium heat for 30 minutes more. If sauce is still thin, turn to a rapid boil for 5-10 minutes until it thickens. To make hand pies, chill boeuf Bourguignon and preheat oven to 400 degrees. Roll puff pastry out on a floured surface until you have a large enough rectangle to cut 12 3-inch rounds from each sheet. Using a spoon, place once chunk of beef and a small amount of filling onto ½ of the rounds. Top with remaining rounds of pastry, use a fork to join the tops to the bottoms of the hand pies and place them on a parchment lined baking sheet. Beat the egg in a small bowl and bush the tops of each pie with egg wash. Prick the top of each pie with a fork and bake for 10-12 minutes until pies are golden brown.
3 thoughts on “Boeuf Bourguignon Recipe, A Classic from the Burgundy Region”
Bonjour! Il semble y avoir un problème avec votre recette! Vous appelez deux mandrins de boeuf. Je doute que vous vouliez dire deux rôtis entiers, alors je dois deviner que vous voulez dire deux livres, voire deux kilos. Qui est correct? Merci de votre reponse !
You were indeed correct, the recipe calls for 2 pounds of beef chuck and has been correct4ed. Thanks so much and let me know how you like my recipe that is a touch simplified over Julia Child’s.
Delicious! I have been trying different recipes for Boeuf Bourguignon to find one which is not too difficult and still yum. This is the one. I made it as directed with two exceptions. I needed to cook the wine for about 25 minutes to get it to reduce and I sauteed a large container of button mushroom caps, I sliced, ahead of time and added them when the pot came out of the oven. It was ready to eat, no more cook time needed, no added liquid from the mushrooms. The flavor is amazing and spot on. The gravy is the richest I have ever made and the perfect consistency. Thank you very much for sharing your recipe. Your recipe yields deliciousness!