Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Bœuf bourguignon à ma façon

My Style Beef Bourguignon

Name: My Style Beef Bourguignon
Total time: 10800 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs beef shank (about 500 g); 1.1 lbs beef chuck (about 500 g); 1.1 lbs beef shoulder (about 500 g); 4 1/2 tablespoons unsalted butter (about 60 g); 3 carrots; 1/2 cup all-purpose flour (about 60 g); 2 cups beef broth (about 500 ml; homemade if possible); 1 bouquet garni (thyme and bay leaves); Black pepper; 7 oz smoked pork belly or thick-cut bacon (about 200 g); 2 garlic cloves; 2 cups Burgundy red wine (about 500 ml); 10 1/2 oz white mushrooms (about 300 g); 8 pearl onions

Mila Skull @djem131

A very long cooking time, but the result is divine! Recipe made together with Simca.

Mila Skull @djem131

A very long cooking time, but the result is divine! Recipe made together with Simca.

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Ingredients

3 hours

Serves 6 servings

1.1 lbsbeef shank (about 500 g)
1.1 lbsbeef chuck (about 500 g)
1.1 lbsbeef shoulder (about 500 g)
4 1/2 tablespoonsunsalted butter (about 60 g)
3carrots
1/2 cupall-purpose flour (about 60 g)
2 cupsbeef broth (about 500 ml; homemade if possible)
1bouquet garni (thyme and bay leaves)
Black pepper
7 ozsmoked pork belly or thick-cut bacon (about 200 g)
2garlic cloves
2 cupsBurgundy red wine (about 500 ml)
10 1/2 ozwhite mushrooms (about 300 g)
8pearl onions

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Steps

3 hours

1

Cut the pork belly or bacon into lardons (thick matchsticks).
2

Wash the onions, remove the first layer of skin, and set aside the green tops for another use.
3

Melt the butter in a Dutch oven. Add the lardons and onions, and sauté, stirring constantly, until browned.
4

Cut the beef into chunks.
5

Remove the lardons and onions from the pot and set aside.
6

Add the beef to the pot and sear over high heat until browned on all sides.
7

Peel the carrots and slice them into rounds.
8

Add the carrots to the pot and mix well.
9

Sprinkle with flour and cook, stirring constantly, until the flour is lightly browned.
10

Add the beef broth and scrape up any browned bits from the bottom of the pot.
11

Return the lardons and onions to the pot and stir.
12

Add the Burgundy wine and season with black pepper.
13

Peel and crush the garlic, add it to the pot along with the bouquet garni. Bring to a boil, cover, reduce heat to low, and simmer for 3 hours, keeping at a gentle simmer.
14

Slice the mushrooms.
15

Add the mushrooms, cover, and continue cooking on low for 30 minutes.
16

Remove the bouquet garni and stir.
17

It's ready! Serve with spaghetti. Enjoy and happy holidays!

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Mila Skull @djem131

Published in the US on November 11, 2025 08:00

Fan de cuisine j adore innover et créer de nouvelles recettes pour enchanter les papilles de mes proches j aime présenter joliment mes plats réjouir les yeux avant l estomac 😉Je n utilise pas de produits transformés pour mes recettes le fait maison est tellement meilleur 😋je prépare toujours à l avance mes bouillons et les congèle j en utilise beaucoup j adore les herbes fraîches et les épices j en mets partout j ai la chance d avoir un grand jardin avec des arbres fruitiers j ai donc des fruits toute l année ( merci le congélateur)Mon gros défaut : être incapable de suivre une recette ou d ouvrir un livre de cuisine 😂N'hésitez pas à me suivre sur Instagram pseudo :djem131> Portrait Cookpad : https://blog.cookpad.com/fr/mila-skull/

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