A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

This beef bourguignon from Jamie Oliver gets its flavor from an overnight soak in blood-red wine, a dull braise until tender, and the addition of plenty of mushrooms and bacon. No wonder our testers described information technology as the best they've always tried.

A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

Adapted from Jamie Oliver | Together | Flatiron Books, 2021

When information technology comes to good food Jamie Oliver is at the height of my listing. I find his cooking accessible, piece of cake, and delectable. Never pretentious but always special. And this beef bourguignon is no exception. Yes, it has a long list of ingredients. And, yes, I'll show up at your front door and read you the riot human action if you pass on making information technology considering of that. Come on, people!

The work yous put into this incredible beef stew is and then minuscule compared to the pleasure yous and your family unit and friends will get out of it. Honest. And 99.999% of the time is hands-off. (Well, I exaggerate, but a lot of fourth dimension is hands-off.) Exercise yourself a favor and make a double batch and freeze it. You'll thank me. But instead of unrestrained gratitude, invite me to dinner. I'll have in a heartbeat.–David Leite

Jamie Oliver's Beefiness Bourguignon FAQs

Can I make this alee of time?

Absolutely. I encourage y'all to do so. In fact, when I make this, I oftentimes make it three days ahead of serving. Each day I heat it upward, let it absurd, then refrigerate it overnight. Past the third twenty-four hours, the flavors take married and deepened. Incomparable.

What'south the all-time wine to brand and serve this with?

Traditionally, the dish is made with Burgundy wine. Jamie Oliver also specifies Pinot Noir. But any full-bodied ruby-red wine volition work hither. Whatever y'all exercise, practice not, repeat do not, use cooking vino. It's anathema to skilful cooking and an insult to palates everywhere.

What is the difference betwixt beef bourguignon and beef stew?

The big deviation between classic French boeuf bourguignon and American beef stew is the addition of wine. The French dear their vin, and love to cook with their vin, and this dish is no exception.

Jamie Oliver's Beef Bourguignon

A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms

My sumptuous beefiness bourguignon is cozy and indulgent. If you can notice beef cheeks, they are ideal for this tender beef stew that braises all afternoon.

Prep 45 mins

Cook 5 hrs

Total one d 5 hrs 45 mins

  • three pounds beefiness cheeks beefiness chuck, or stew meat, trimmed and cut into two-inch (5-cm) chunks
  • four large (12 oz) carrots peeled and chopped into i 1/4-inch (iii-cm) chunks
  • 4 stalks (7 oz) celery chopped into 1 1/4-inch (3-cm) chunks
  • 4 cloves garlic coarsely chopped
  • 1 medium (8 oz) yellowish onion coarsely chopped
  • 2 teaspoons Dijon mustard
  • 4 fresh bay leaves or eight dried bay leaves
  • 1 pocket-size pinch of basis cloves
  • Freshly basis black pepper
  • 3 cups red wine preferably Burgundy or Pinot Noir
  • 1/three cup all-purpose flour
  • 1 ane/2 tablespoons (3/four oz) unsalted butter plus more if needed
  • 2 tablespoons olive oil
  • iii cups boiling h2o
  • half dozen slices smoked salary cutting into strips
  • 7 ounces shallots chopped
  • xiv ounces push button mushrooms halved or quartered
  • one/2 bunch fresh apartment-leaf parsley chopped
  • Salt

  • In a big bowl, combine the beef, carrots, celery, garlic, and onion with the mustard, bay leaves, cloves, a generous pinch of black pepper, and the vino. Mix well, and so cover and air-condition overnight.

  • Preheat the oven to 325ºF (163°C).

  • Set a colander over a big bowl. Pour the contents of the beefiness bowl into the colander. Reserve the drained liquid.

  • Place the flour in a medium bowl. Option out just the beef and pat dry with paper towel, then toss with the flour.

  • In a large Dutch oven over medium heat, melt the butter with 2 tablespoons of olive oil. Working in batches, brown the floured beefiness all over, turning with tongs and removing to a plate with whatever crispy bits once browned. Add more butter if the Dutch oven becomes dry.

  • Tip the vegetables into the Dutch oven, and cook until starting to caramelize, 10 to 12 minutes, stirring occasionally and scraping up any sticky $.25. Return the beef to the Dutch oven, cascade over the reserved vino from the marinating liquid and iii cups (720 ml) of boiling water, then bring to a simmer.

  • Comprehend with a scrunched-upwardly sail of clammy parchment newspaper and transfer to the oven until the beef is beautifully tender, about four hours, topping upwardly with splashes of water, if needed.

  • In a large non-stick skillet over medium-high rut, combine the sliced bacon, shallots, and mushrooms and cook the mixture until golden, stirring regularly, 20 to 25 minutes.

  • Toss in the parsley leaves, then pour the contents of the skillet over the bourguignon and season to perfection, tasting and tweaking.

Serving: 1 portion Calories: 579 kcal (29%) Carbohydrates: 19 one thousand (vi%) Protein: 38 grand (76%) Fatty: 32 thou (49%) Saturated Fat: thirteen k (81%) Polyunsaturated Fat: 3 g Monounsaturated Fatty: 16 g Trans Fat: i g Cholesterol: 134 mg (45%) Sodium: 319 mg (xiv%) Potassium: 1176 mg (34%) Cobweb: iii 1000 (13%) Sugar: half dozen g (7%) Vitamin A: 6537 IU (131%) Vitamin C: 12 mg (xv%) Calcium: 87 mg (ix%) Iron: 5 mg (28%)

Recipe Testers' Reviews

Originally published January 20, 2022

Recipe © 2021 Jamie Oliver. Photo © 2021 David Loftus. All rights reserved. All materials used with permission.

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