💡 At a Glance
- •The Dish: A classic French comfort food loaded with tender beef, rich red wine, mushrooms, and crispy bacon.
- •Time & Prep: The beef marinates overnight, then simmers gently to perfection in your Thermomix®.
- •Method: The main stew braises hands-free right in the mixing bowl while you crisp up the bacon in a skillet.
Ever crave a cozy, hearty beef stew for the weekend, but hate the thought of standing over a hot stove for hours babysitting a pot? My Thermomix® Boeuf Bourguignon takes care of that completely.
The beef marinates overnight in a bold red wine, then simmers away hands-free right in the mixing bowl. Not only does this save you tons of active prep time, but it also guarantees beef that is melt-in-your-mouth, fork-tender every single time.
It’s a true French bistro classic made wonderfully simple and stress-free for your home kitchen.
Why You’ll Love This Recipe:
- A cozy French classic made right at home
- Melt-in-your-mouth tender thanks to a slow marinade
- Super easy and hands-off in the Thermomix
- Rich and deeply flavorful with red wine and beef broth
- The ultimate comfort food for a lazy Sunday dinner
- An absolute crowd-pleaser when entertaining guests
- Loaded with savory bacon and tender mushrooms
- Great for making ahead and completely foolproof
My Best Tips for Success
Don’t skip the marinade! Letting the beef marinate for at least 8 hours (or overnight) is key to infusing it with all that deep red wine and herb flavor while making it ultra-tender.
When chopping the onions for the marinade, stick to 4 sec / Speed 5 so they get fine enough to fit easily into a ziplock marinating bag.
Be sure to check the tenderness of the beef after 80 minutes of cooking. If it still feels a little tough, just tack on a few extra minutes until it’s fork-tender.
Sauté the bacon separately in a skillet and drain it on paper towels before serving. This keeps it crisp and prevents excess grease from ending up in your stew.
Can You Make This Ahead and Store Leftovers?
Absolutely! This dish is a dream for meal prep. As the stew sits, the beef absorbs even more of that rich red wine sauce—meaning it tastes even better the next day!
Got leftovers? Just store them in the fridge and gently reheat them on the stovetop whenever you’re ready for another cozy bowl!
Delicious Variations & Serving Ideas
Serving Suggestions: You can’t go wrong with classic, ultra-creamy mashed potatoes to soak up all that rich, savory sauce. Egg noodles or a warm, crusty French baguette are also fantastic options!
Wine Choice: Stick with a good dry red wine like Pinot Noir or a classic Burgundy to give the dish its signature deep, authentic flavor.
Ingredients You’ll Need for Boeuf Bourguignon
- 1.75 lbs (800 g) beef chuck roast or round (cut into bite-sized cubes)
- 2 yellow onions
- 1 1/4 cups (300 g) dry red wine
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp whole black peppercorns, lightly crushed
- 3 garlic cloves
- 8 small shallots
- 3 carrots (about 7 oz / 200 g)
- 1 tbsp (15 g) cooking oil
- 1-2 tbsp tomato paste
- 3/4 cup (200 g) beef broth
- ½ tsp salt
- 7 oz (200 g) fresh button or cremini mushrooms
- 4.5 oz (125 g) thick-cut bacon or bacon lardons
How to Make Boeuf Bourguignon
Instructions:
Cut the beef into 1-inch cubes. Add the halved yellow onions to the mixing bowl and chop for 4 sec / speed 5. Transfer the beef, red wine, chopped onions, thyme, bay leaves, and peppercorns into a large Ziploc bag, give it a gentle toss, and let everything marinate in the fridge for at least 8 hours.
Peel the shallots and cut them in half lengthwise. Peel the garlic cloves and slice the carrots into rounds. Place them all into the mixing bowl with the oil and sauté for 5 min / Varoma® / reverse / speed 1. Add the tomato paste and sauté without the measuring cup for another 2 min / Varoma® / reverse / speed 1.
Now, add the beef along with its marinade, beef stock, and salt. Cook for 80–90 min / 212°F (100°C) / reverse / speed 1. Check the beef to make sure it’s nice and tender. Clean and quarter the mushrooms, drop them into the mixing bowl, and cook for a final 15 min / 212°F (100°C) / reverse / speed 1.
While that finishes up, fry the diced bacon in a skillet over medium-high heat until crisp, then drain on paper towels. Season the stew to taste with extra salt and pepper if needed, top with the crispy bacon and fresh parsley, and serve warm with your favorite side dish!
Enjoy!
Now it’s your turn—I hope you love making this comforting classic!
Looking for another cozy weeknight meal? Check out my Easy Beef Goulash with Bell Peppers.
Happy cooking,
Christoph
Boeuf Bourguignon
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Zutaten
Ingredients
- 800 g Beef chuck roast or round roast
- 2 Onions
- 300 g Red wine Dry, e.g., Pinot Noir or Burgundy
- 1 tsp Thyme dried
- 2 Bay leaves
- 1 tsp Black peppercorns crushed
- 3 Garlic cloves
- 8 Shallots
- 3 Carrots approx. 200 g
- 15 g Oil canola or sunflower oil
- 1-2 tbsp Tomato paste
- 200 g Beef stock
- ½ tsp Salt
- 200 g Fresh mushrooms
- 125 g Bacon diced / lardons
Zubereitung
- 800 g BeefCut the beef into approximately 3 cm cubes.
- 2 OnionsPeel and halve the onions. Add them to the mixing bowl and chop for 4 sec / speed 5.
- 800 g Beef, 2 Onions, 300 g Red wine, 1 tsp Thyme, 2 Bay leaves, 1 tsp Black peppercornsTransfer the beef, red wine, chopped onions, thyme, bay leaf, and crushed peppercorns to a large ziplock bag. Seal tightly and let it marinate in the fridge for at least 8 hours or overnight for maximum flavor.
- 3 Garlic cloves, 8 Shallots, 3 CarrotsPeel the shallots and halve them lengthwise. Peel the garlic cloves. Peel the carrots and slice them into coins.
- 3 Garlic cloves, 8 Shallots, 3 Carrots, 15 g OilAdd the prepared veggies to the mixing bowl along with the oil and sauté for 5 min / Varoma® / reverse mode / speed 1.
- 1-2 tbsp Tomato pasteAdd the tomato paste and sauté without the measuring cup for another 2 min / Varoma® / reverse mode / speed 1.
- 200 g Beef stock, ½ tsp SaltNext, add the beef along with its marinade, beef stock, and ½ tsp salt. Cook for 80–90 min / 100°C / reverse mode / speed 1. (Check the beef for tenderness at 80 minutes and extend the cooking time slightly if needed.)
- 200 g Fresh mushroomsClean the mushrooms, trim the dry stem ends, and quarter them. Add them to the mixing bowl, gently stir in, and cook for a final 15 min / 100°C / reverse mode / speed 1.
- 125 g BaconMeanwhile, cook the diced bacon in a skillet until crispy. Remove with a slotted spoon and drain on paper towels to remove excess grease.
- 125 g BaconGive the Boeuf Bourguignon a quick taste test before serving and adjust seasoning if needed (keep in mind the crispy bacon will add extra saltiness!). Garnish with the bacon and fresh parsley, then serve warm alongside your favorite side—creamy mashed potatoes are amazing here!
Boeuf Bourguignon
Click stars to rate now
Zutaten
Ingredients
- 800 g Beef chuck roast or round roast
- 2 Onions
- 300 g Red wine Dry, e.g., Pinot Noir or Burgundy
- 1 tsp Thyme dried
- 2 Bay leaves
- 1 tsp Black peppercorns crushed
- 3 Garlic cloves
- 8 Shallots
- 3 Carrots approx. 200 g
- 15 g Oil canola or sunflower oil
- 1-2 tbsp Tomato paste
- 200 g Beef stock
- ½ tsp Salt
- 200 g Fresh mushrooms
- 125 g Bacon diced / lardons
Zubereitung
- 800 g BeefCut the beef into approximately 3 cm cubes.
- 2 OnionsPeel and halve the onions. Add them to the mixing bowl and chop for 4 sec / speed 5.
- 800 g Beef, 2 Onions, 300 g Red wine, 1 tsp Thyme, 2 Bay leaves, 1 tsp Black peppercornsTransfer the beef, red wine, chopped onions, thyme, bay leaf, and crushed peppercorns to a large ziplock bag. Seal tightly and let it marinate in the fridge for at least 8 hours or overnight for maximum flavor.
- 3 Garlic cloves, 8 Shallots, 3 CarrotsPeel the shallots and halve them lengthwise. Peel the garlic cloves. Peel the carrots and slice them into coins.
- 3 Garlic cloves, 8 Shallots, 3 Carrots, 15 g OilAdd the prepared veggies to the mixing bowl along with the oil and sauté for 5 min / Varoma® / reverse mode / speed 1.
- 1-2 tbsp Tomato pasteAdd the tomato paste and sauté without the measuring cup for another 2 min / Varoma® / reverse mode / speed 1.
- 200 g Beef stock, ½ tsp SaltNext, add the beef along with its marinade, beef stock, and ½ tsp salt. Cook for 80–90 min / 100°C / reverse mode / speed 1. (Check the beef for tenderness at 80 minutes and extend the cooking time slightly if needed.)
- 200 g Fresh mushroomsClean the mushrooms, trim the dry stem ends, and quarter them. Add them to the mixing bowl, gently stir in, and cook for a final 15 min / 100°C / reverse mode / speed 1.
- 125 g BaconMeanwhile, cook the diced bacon in a skillet until crispy. Remove with a slotted spoon and drain on paper towels to remove excess grease.
- 125 g BaconGive the Boeuf Bourguignon a quick taste test before serving and adjust seasoning if needed (keep in mind the crispy bacon will add extra saltiness!). Garnish with the bacon and fresh parsley, then serve warm alongside your favorite side—creamy mashed potatoes are amazing here!
