Bœuf bourguignon

As the name suggests, the bœuf bourguignon originates from Burgundy. It is a widely known dish consisting of braised meat in red wine (specifically pinot noir), usually served with potatoes and vegetables. Traditionally, tougher cuts of beef are employed, such as chuck or shoulder, but we believe that short ribs yield better results thanks to its higher gelatine and fat content. 

This is probably one of the easiest and most effortless ways of cooking short ribs and getting an incredibly comforting and succulent dish. The meat is cooked slowly, allowing it to absorb flavours from the wine and aromatics added. We prefer to add herbs in two stages, at the beginning of cooking and at the end. That helps to layer all the flavours more delicately. The first addition builds a foundation, and the second delivers the freshness of their aromatics. We also use smoked bacon to give richness to the dish alongside some faint smoky notes. A crucial step is to always sear your meat before stewing it. The caramelisation of the meat concentrates the beef flavours and accentuates the savoriness of the dish. 

Bœuf bourguignon

Course: MainCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • For braising the meat
  • 1kg short ribs

  • 1 bottle of pinot noir

  • 1 medium carrot

  • 1 celery stick

  • 1 medium onion

  • 2 bouquets garnis, for example: sage, thyme, parsley, rosemary, bay leaf

  • 300ml veal stock

  • 150g smoked streaky bacon

  • Olive oil

  • Salt, black pepper

  • For the garnish: sofrito
  • ½ medium carrot

  • ½ celery stick

  • ½ medium onion

  • Olive oil

  • Salt, black pepper


  • For braising the meat
  • Take a large casserole dish or any heavy bottom pot.
  • Put the bacon and some olive oil in the dish and place it on a stove. Set the hob to a high heat.
  • Once the fat of the bacon has rendered to the dish, remove the meat and set aside.
  • Salt the beef from every side.
  • Put the meat in the same pot and sear every side. Remove and set aside.
  • Add the vegetables and caramelise them too.
  • Add the wine to deglaze the dish and using a wooden spatula scrape the bottom of the pot.
  • Add 1 bouquet garni, pour in the stock.
  • Return the meat and the bacon to the pot and bring it to boil. Leave it to cook uncovered until the alcohol from the wine has evaporated.
  • Cover the pot, reduce the heat to low and let it simmer for 3 to 4 hours (until the meat has become very tender).
  • Remove the meat from the pot and set aside.
  • Fish out and discard the bouquet garni and the bacon.
  • Remove all the vegetables and blend them into a puree.
  • Press the puree through a sieve and return it to the pot.
  • Add 1 fresh bouquet garni and reduce the sauce until the consistency becomes thicker like a viscous sauce.
  • Season with salt and pepper.
  • Return the meat to the sauce to keep warm.
  • For the garnish: sofrito
  • Cut all vegetables into brunoise.
  • Heat up a small pot with a drizzle of olive oil.
  • Add the vegetables and leave to cook at low heat stirring from time to time.
  • We look for a slight brown colour on them. Season with salt and pepper.
  • Assembly
  • Put 3-4 tablespoons of the sauce on a plate and set a short rib in the middle.
  • Add some sofrito on the side and serve with some roasted potatoes or jerusalem artichokes.


  • Cook the bacon from a cold pan. The fat from the bacon will render and crisp up its texture.

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